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A
to Z
Recipes
September 19,
2012
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. The
weather has been so much better the past few days and I am sleeping
better and feeling better. That's a great combination and condition for
a newsletter to arrive in your in-box. I hope you enjoy this
mouth-watering edition prepared lovingly by our pal, Patricia, who now
resides in Arizona (where it is beautiful!).
We had some birthdays the past few days: Uncle Bill
in Burnaby, B.C. Canada, Rita K. in
Niceville, Florida. Tomorrow the day belongs to Patricia A.
in Mesa, AZ!
The current Monthly Theme
topic is Mexican Recipes.
Please visit the Monthly Theme -
Recipe Submissions section to read all about it. You'll find the
link there to use for sharing recipes here at A to Z Recipes Newsletter.
We'll see you here again on Sunday, God willing. Now, here's Patricia .
. .
When I was a kid,
my best friend's family had a cook. Every afternoon, after school, she
would make up a bunch of fritters for the family kids and anyone they
would bring home with them. Those fritters were sooooooooo good, I have
no recollection of what kind, just the wonderful, mouthwatering taste.
I've never made them, but the memory brought me back to my old recipe
files. Hope you can find one or two that you will find mouthwatering.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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Mark your calenders!!!! July 16, 2013 is National Corn Fritters Day. Corn
fritters are savory bites of fried or baked corn batter—a mixture made
with corn, egg, flour, milk, and melted butter. These treats can be
eaten alone, served as a side, or enjoyed with a topping like syrup,
powdered sugar, or jam.
Although corn fritters originated in the South, many other cultures
have come up with similar dishes. For example, in Asia “pakoras” are a
popular snack. This dish is made with vegetables dipped in batter that
are then deep-fried.
To celebrate National Corn Fritters
Day, next year, head to your local Southern-style restaurant or
grab your frying pan to cook up some homemade fritters! But then, why
wait, every day is a holiday.
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Fritter Fever
Any way they’re dressed up and doused, treats pack savory (or sweet)
flavors originating from countries the world over.
A dollop of dough is dropped into a skillet of hot oil. It sizzles and
browns. A crust forms around a moist interior — and a fritter is born.
Every culture seems to have a type of fritter, either African or
European in origin, sweet or savory, plain or fancy, dipped in ketchup
or dusted with sugar.
Middle Easterners fry chickpea mush into falafel. The Spanish and
Portuguese make bacalao balls from salt cod and mashed potatoes. The
French concoct beignets out of a sticky flour-and-egg paste that, when
fried, is puffed into something ethereal.
Many other trusty fritters have also made the journey to the New World,
where they have been smashed with anything handy — corn, eggplant,
okra, crab, conch, shrimp, salmon, apples, bananas — and fried into
greasy bites that become wonderful appetizers, breakfast treats and
cocktail nibbles.
Because nothing summons the tropics like savory fried fritters, no
fritter fantasia would be complete without a Latino representative.
Thank goodness, then, for Sandra A. Gutierrez’s Crab Croquetas With
Latin Tartar Sauce. Fluffed up with bechamel sauce, the croquettes are
a multistep affair but worth every mouthful.
Send out a tray of these and a round of caipirinhas (a Brazilian
cocktail), and you’ll have a fritter frenzy.
Source: By Wendell Brock, The Atlanta Journal-Constitution
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
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Fritter. The English word for
a small portion of deep-fried batter, usually but not always containing
a piece of fruit, meat, fish or vegetable. Fritters are generally eaten
immediately after cooking, as, like all deep-fried foods, they taste
best hot and fresh...Fritters are often sold at fairs, freshly cooked a
special stalls. In several countries they are made as part of the
carnival binge of rich foods, eaten before the fast of Lent
begins...The Roman scriblita, described by Cato in the 2nd Century BC,
was probably a precursor of both fritters and doughnuts. Lumps of moist
dough (leavened with sourdough) were spooned into hot fat, and allowed
to stream in random shapes.
Egg-batter fritters containing meat, fish or fruit were fried in lard
or oil. Apple fritters, strewn with sugar when it was available, were
prehaps the best loved, but fritters of skirrets or parsnips were well
liked too, because of their natural sweetness. The physicians condemned
fritters as indigestible, but they remained irresistable to the layman
and appeared regularly in medieval menus, usually as part of the last
course. John Russell observed that "apple fritter is good hot, but the
cold ye [should] not touch.
Croquettes
Food historians tell us recipes for croquette-type dishes likely
descended from Ancient Roman rissoles: minced, spiced meat bound with
fillers, carefully shaped, and deep fried. Recipes varied according to
culture, cuisine, and period. The primary difference between rissoles
and croquettes is the former is wrapped in pastry while the latter is
rolled in breadcrumbs. Cooking method, presentation and purpose are
generally similar. References to "Croquettes" appear in print in the
early 18th century. The earliest recipes we find in English/American
cookbooks date to the early 19th century.
Check
Out the Best of As Seen On TV Products at Walter Drake.
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is:
Mexican Recipes
Ask 10 people what their favorite food is and a majority will say "Mexican". We love Mexican here so close to the border, and our Tex-Mex is almost a culture of its own! We'll be collecting your Mexican favorites (and your 'wanna-trys') for all to enjoy. Share
yours with us here, won't you? We will collect them through next month
and publish them on the first Sunday possible of the following month.
Be sure to use the Monthly Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note: There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Mexican Recipes". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday possible of the month. Please understand that
we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Use
this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Use
this email
link for submitting only theme recipes: Mexican Recipes.
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues here: A to
Z Recipes Theme Issues
The
theme issue
for "Mexican Recipes" has a deadline of September 30,
2012,
and will be posted on October 7, 2012.
Please
use this email
link to submit a recipe for theme
recipes: Mexican Recipes. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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FRITTER TO EAT OR NOT
I could fritter the time away, fritter my inheritance (don't have
none), fritter away my paychecks (none of those either), fritter away
me life, but don't want to; cause as supper time rolls around there
just might be some mouth tingling fritters. Me favorite include corn,
potato, apple, banana, peach, crawdad, and ham, heck, even spam. And
then there be some in a so so group which some like but I pass on:
zucchini flower, broccoli, crab, clam, shrimp and even cauliflower.
Jeez O Pete there is even foreign fritters one they call Croquettes,
another has a handle of Beignets. Must be French; all I could do to
spell chek the names let alone talks them out.
It be told that fritters ain't good for me heart, raise my blood level
and thicken the waist line but ohhhhhhhhhhhh mama, they tastes so good.
On top of that all my kin chowed down on Fritters and lived well into
their 90's, iffen the shine didn't gets 'em. What a life - yum, yum.
"Unknown 1980"
bareMinerals
now on Beauty.com!
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to Z Newsletters. Make sure to include your name and location
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
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submitter?
Search A to Z Recipes Site and Newsletters:
BASIC FRITTER BATTER
1 1/2 cups self-raising flour
1 cup milk
1 eggs, lightly whisked
Salt & freshly ground black pepper
Sift flour into a large bowl and make a well in the center. Whisk
together the milk and eggs in a jug. Use whisk to gradually stir milk
mixture into flour. Season with salt and pepper.
SALMON CROQUETTES
1 can pink or red salmon
1 cup fine dry bread crumbs or cornflakes
1 egg, beaten
Salt and pepper to taste
Drain salmon; discard bones. Add cornflakes, egg, salt and pepper.
Shape into cakes and fry at 375 degrees.
APPLE FRITTERS
1 cup flour
1/4 cup sugar
1 teaspoon salt
1 1/2 teaspoons baking powder
1/3 cup milk
1 egg
1 cup finely chopped apples
1/2 cup confectioners’ sugar or granulated sugar
Sift together flour, sugar, salt, and baking powder. Add milk and egg,
beat until the batter is smooth.
Fold in chopped apple. Drop by the teaspoonfuls into hot oil (2-3
inches deep) and fry approx 2-3 minutes until golden brown. Remove
fritters and allow to drain over paper towel lined plate. While still
warm, roll fritters in sugar mixture of choice. Serve warm.
HAM & SWEET CORN
1 cup self raising flour
2 eggs
1 1/2 cups milk
1/2 cup frozen corn
2 cups fat-free ham, finely chopped
1/2 cup cheese of choice, grated
1 tablespoon hot mustard (French if you like it milder)
Place the flour in a medium mixing bowl. Combine the eggs and milk.
Stir egg mixture into the flour with the corn, ham, cheese, and
mustard. Mix well. Coat a medium frying pan with cooking spray. Heat
and drop 1/4 cup portions of the batter onto the pan. Cook on low for
2-3 minutes on each side until golden. Yield 4.
PORK ROAST CROQUETTES
1 medium onion, minced
1/2 cup finely chopped celery
1/4 cup butter
4 tablespoons flour
1 cup chicken stock
2 cups cooked pork, finely chopped
1 cup fine, dry bread crumbs
2 eggs, beaten
Oil
Saute onion and celery in butter; add flour and cook over low heat,
stirring until smooth and light brown. Remove from heat and gradually
stir in stock and pork. Season to taste. Cool mixture in fridge before
shaping into balls. Shape into 1 inch balls and roll in crumbs, then
egg, then crumbs again. Deep fry until golden brown. Drain on paper
towel. Makes 3 doz.
PUMPKIN FRITTERS
2 cups cooked pumpkin, mashed
1 egg, beaten
1/4 flour
2 teaspoons baking powder
Dash salt
Oil
Combine the pumpkin, flour, baking powder and salt to form a soft
batter. Add the egg and beat well.
Heat the butter, margarine or oil in a frying pan until it sizzles.
Drop spoonfuls of the batter in the fat and fry the fritters on both
sides until golden brown. Remove and keep warm. Serve hot, sprinkled
with sugar and cinnamon and garnished with slices of lemon. Makes four.
CHICKEN CROQUETTES W/CRANBERRY SAUCE
~Thank you, Mary
3 cups cooked chicken
1/2 small onion
1 small celery rib
2 cups cooked rice
2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon lemon juice
3 eggs
Pepper to taste
1 cup fine dry bread or cracker crumbs
Whole cranberry sauce, heated
Grind chicken, onion and celery. Add rice, seasonings, lemon juice, 2
eggs and mix well. Chill. Shape into 12 croquettes. Beat remaining egg
with 2 tablespoons water. Dip croquettes into egg mixture and roll in
crumbs. Fry in deep fat 5-7 minutes. Serve with hot cranberry sauce.
EGG CROQUETTES
4 hard boiled eggs
3 tablespoons butter
3 tablespoons flour
3/4 cup milk
1/2 teaspoon salt
1 dash paprika
Cracker crumbs
1 egg, slightly beaten
Oil (for frying)
Peel and chop hard-boiled eggs. Melt butter in a double boiler; add
flour and stir until blended. Add milk and seasonings; cook until
mixture is thickened. Remove from heat and add hard boiled eggs.
Set aside to cool. When cold, shape egg mixture into croquettes; roll
in cracker crumbs, dip in egg and again in crumbs. Preheat oil to 350
degrees. Deep fry until golden brown.
BANANA FRITTERS
6 bananas, cut in 1/2 length ways
1 cup plain flour
1/2 cup cornflour
1 tablespoon baking powder
1 cup milk, approx
Extra flour, to coat banana
Oil (for frying)
Coat bananas lightly with flour. Sift the flour, cornflour and baking
powder into a bowl. Make a well in center and gradually add milk. Mix
to a smooth consistency similar to thickened cream. Dip bananas into
batter and fry in hot oil until golden brown. Coat thinly with sugar.
Makes 6.
KROKETTEN
(Dutch Croquettes)
~Thank you, Sylvia
1/4 cup butter
14 cup plain flour
1 cup hot milk
Salt
3 cups leftover cold roast beef, finely chopped
1/2 onion, finely diced
1 tablespoon steak sauce
1 tablespoon chopped thyme leaves
1 tablespoon chopped parsley
1 teaspoon freshly ground black pepper
Crumb Coating:
2 eggs, lightly beaten
1/3 cup milk
1 cup plain flour
2 cups breadcrumbs
Pinch of salt
Vegetable oil for deep-frying
Melt the butter in a small, heavy-based saucepan. Stir in the flour to
make a paste (roux), and cook, stirring all the time, for about 3
minutes. Gradually mix in the hot milk to make a bechamel sauce. Bring
to the boil, them lower the heat and simmer for 5 minutes to get rid of
the floury taste. Add a pinch of salt to season then tip the bechamel
into a large mixing bowl and leave to cool.
Place the remaining ingredients into a food processor and whiz until
smooth. Pour into the mixing bowl with the cool bechamel sauce and stir
in well to form a thick paste. Taste and adjust seasoning to your
liking. Cover with plastic wrap and refrigerate for a few hour until
chilled.
Form the croquette mixture into rounds; whisk the egg and milk together
and set up line of 3 dishes containing flour, egg mixture and
breadcrumbs. Roll the croquettes in the flour first, then dip them into
the egg mixture and then the breadcrumbs so they are evenly coated. For
an extra-crunchy coating dip the croquettes into the egg and
breadcrumbs for a second time then refrigerate for 30 minutes. Heat the
oil in a deep-fryer or a heavy-based frying pan Preheat the oven to 125
degrees. Fry the croquettes in batches until golden brown all over,
about 5 minutes. Drain briefly on a wire rack and transfer to the oven
to keep warm while you fry the remaining croquettes. Serve with Dutch
mustard for dipping.
BEAN FLOUR FRITTERS
~Thank you, Betty
1/2 pound garbanzo bean flour
1 quart olive oil
1 quart chicken broth
Salt and pepper to taste
Mix flour with cold broth. Set over a low flame and stir constantly
until mixture is thick. Pour mixture on a flat tray and let cool until
completely cold. Cut into squares and triangles. Fry in hot olive oil
until golden.
CAULIFLOWER CROQUETTES
10 ounce package frozen cauliflower
1/2 cup seasoned Italian bread crumbs
1/4 cup grated Parmesan cheese
3 eggs
1/4 cup water
2 tablespoons flour
1 tablespoon chopped parsley
Salt and pepper to taste
1 garlic clove, chopped
Prepare cauliflower as package states, then chop finely. Place in
mixing bowl. Scramble the eggs with 1/4 cup water; pour over the
cauliflower. Combine bread crumbs, cheese flour, salt, pepper, parsley
and garlic; add to the egg and cauliflower. Mix together thoroughly.
Heat about 2 tablespoons of olive oil in a nonstick frying pan. Spoon
about a heaping tablespoon of mixture into the frying pan at a time.
Flatten and brown both sides. Add more oil if needed.
BEEF CROQUETTES
2 cups leftover beef, ground
1 cup grated carrots
1 cup fine, moist bread crumbs
1/4 cup grated onion
1 beaten egg
Salt and pepper to taste
Crisco Oil
Combine all ingredients and mix well. Form into 5 croquettes. Dip each
into oil, then in fine cracker crumbs. Heat more oil in heavy skillet
and fry croquettes until browned.
PARSNIP FRITTERS
6 young parsnips
1 egg, separated
1 teaspoon salt
2 tablespoons flour
1 teaspoon baking powder
Scrape skin of parsnips, boil in salted water. Mash; add egg yolk, and
then the separately beaten white. Then add flour, baking powder and
salt, roll into cakes. Dredge with flour and fry. Serve sizzling hot.
DUTCH APPLE FRITTERS
~Thank you, Ann
5 tart apples
3 tablespoons cider
1/2 teaspoon cinnamon
1 teaspoon sugar
1 cup flour
1 teaspoon baking powder
2 eggs, separated
1 cup milk
Core and peel the apples and then cut into circular slices 1/2" thick.
Soak for 2 hours in a mixture of cider, cinnamon and sugar. Drain and
dry with clean towel. Make batter of flour and baking powder, adding
the yolk of the eggs and milk, then mix in the beaten whites. Dip the
apples in the batter and fry in butter. Coat with sugar before serving.
ONION FRITTERS
2 Bermuda onions
Fritter batter
Cinnamon
Slice the onion into rings about 1/2" thick. Separate rings. Soak for
an hour and a half in cold water. Drain and dry. Dip into batter and
fry in deep fat. Sprinkle lightly with cinnamon and serve hot.
DUTCH EGG CROQUETTES
6 hard boiled eggs
2 teaspoons melted butter
Salt and pepper to taste
Sweet cream
1 large egg, beaten
1 cup cracker crumbs
Oil
Cut eggs in half, remove yolk and mash. Add melted butter, salt and
pepper and enough sweet cream to make a soft paste. Refill the egg
halves and put together to make a whole egg. Roll hard boiled egg in
mixer of egg and cracker crumbs, drop into hot fat and fry until golden.
PHILADELPHIA SCRAPPLE CROQUETTES
1 cup scrapple
2 eggs, hard boiled, chopped fine
1 cup cooked rice
1 cup cracker crumbs
1 teaspoon minced parsley
Salt and pepper to taste
1 egg, beaten
Mix the scrapple, rice and hard boiled eggs. Season with parsley. Shape
into croquettes, coat with a mixture of crumbs and beaten egg, deep fry.
VEAL CROQUETTES
~Thank you, Joan
1 cup cream
1 tablespoon butter
2 tablespoons flour
1 egg
1 teaspoon onion juice
1 teaspoon salt
1/4 teaspoon pepper
Dash cayenne
Dash nutmeg
2 cups cooked veal, ground
Put cream in top of double boiler and scald; rub butter and flour into
a paste. Stir paste into cream, stirring until it dissolves and sauce
thickens. Add seasonings, remove from fire and add beaten egg.
Place back on fire long enough for egg to cook but do not boil. Add
veal. Let mixture cool, then shape into croquettes. Fry until golden.
Source: 1925 American Legion Cookbook
BANANA FRITTERS
1 cup flour
1 teaspoon baking powder
1 tablespoon butter
1 tablespoon sugar
1/2 cup milk
1 egg
3-4 bananas
Mix flour, baking powder, butter and sugar. Slowly add milk and egg.
Cut bananas in quarters, roll in batter and deep fry. Serve warm with
top dressing.
Top dressing:
Juice of 1 lemon
1/2 cup sugar
1 teaspoon flour
1/2 cup water
Mix all ingredients and blend well. Place bananas on platter and top
with dressing.
NUT CROQUETTES
1 cup chopped nut meats
1 cup mashed potatoes
1 egg, separated
Salt to taste
Pinch of baking powder
Corn meal
Mix nuts, potatoes, egg white, salt and baking powder. Roll into shape.
Roll in beaten egg yolk, then corn meal. Fry until brown.
OYSTER FRITTERS
~Thank you, Deb
1 pint oysters, chopped
1 pint of milk
Salt and pepper to taste
Level teaspoon of baking powder
Flour
Mix milk, salt and pepper and baking powder. Add enough flour to make a
thin batter. Add oysters. Drop by spoonful into hot oil and fry to a
delicate brown.
RICE CROQUETTES
1 cup dry rice
1 pint of milk
2 ounces butter
2 ounces sugar
Salt to taste
2 egg yolks, well beaten
1 whole egg, beaten
Cracker crumbs
Cook rice in milk for 30 minutes. Into hot rice add butter, sugar, and
salt. Cool and then add egg yolks. Roll into balls and dip in whole
egg, then into crumbs. Dry fry to desired doneness.
ARTICHOKE FRITTERS
2 cans (8 1/2 ounce each) artichoke hearts
1 egg
1/2 cup milk
1/2 cup Bisquick mix
1/4 cup flour
1 1/2 teaspoons double acting baking powder
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 cup finely chopped onion
1 tablespoon chopped parsley
Oil for frying
Drain artichokes, cut into quarters and set aside. Combine egg and
milk. Stir in dry ingredients, onion and parsley. Dip artichokes in
batter. Fry hot oil at 350 degrees for 6 to 8 minutes each. Drain and
serve hot.
MEXICORN FRITTERS
2 eggs
1/2 cup milk
1 cup flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cooking oil
1 can (12 ounce) Mexicorn
Oil for frying
Beat eggs, then add remaining ingredients, stirring well after each
addition. Heat fat to 375 degrees and drop by teaspoonful into fat.
Deep fry a few at a time until golden brown. Drain and serve hot with
cane syrup.
BANANA FRITTERS
~Thank you, Sandra
4 large bananas
1/2 cup powdered sugar
Juice of 1 lemon
3 tablespoons dry sherry
Batter:
2 eggs
2 cups flour
1 teaspoon baking powder
1 cup milk
1 tablespoon sugar
Pinch of salt
Oil for deep frying
Peel and quarter bananas. Sprinkle with powdered sugar. Combine lemon
juice and sherry and sprinkle over. Cover and refrigerate for 30
minutes. Combine remaining ingredients for batter.
SPINACH CROQUETTES
2 pounds fresh spinach or 3 packages (10 ounce frozen)
6 ounces mozzarella cheese
6 ounces ham, cubed
2 eggs
Pepper to taste
Very fine cracker crumbs
Oil for frying
Wash and dry spinach. Cook until wilted, drain thoroughly and chop;
combine with cheese, ham, one of the eggs and pepper. Form into
croquettes and dip in remaining beaten egg. Roll in cracker crumbs and
fry.
BANANA SESAME FRITTERS
Batter:
3½ ounces corn meal
2 ounces milk
1 teaspoon cinnamon
1 teaspoon sesame seeds
Fritters:
2 cups vegetable oil, for deep frying
1 banana, peeled and cut into thick chunks
Powdered sugar to dust
For the fritters, heat the oil in a deep heavy-bottomed saucepan, until
very hot or until a breadcrumb dropped in sizzles gently in it.
For the batter, place all the batter ingredients into a bowl and whisk
together. Add the bananas to the batter mix to coat the bananas.
Carefully place the battered banana pieces into the hot oil and fry,
until crisp and golden. Remove with a slotted spoon and drain on
kitchen paper. Serve the fritters in a pile on plate, dusted with
powdered sugar.
CORNED BEEF FRITTERS W/DIP SAUCE
~Thank you, Linda
2 ounces plain flour
2 ounces cornmeal
1 egg yolk
½ red chili, chopped
Water, to bind
2 tablespoons chopped fresh coriander
3 ounces canned corned beef
4 tablespoons vegetable oil
Chili Soy Sauce:
2 tablespoons soy sauce
1 tablespoons sesame oil
¼ red chili, chopped
Combine the plain flour, corn meal, egg yolk and chili in a bowl and
add enough water for a batter the consistency of double cream. Stir in
the chopped coriander and corned beef. Heat the vegetable oil in a pan
and fry spoonfuls of the batter for 2-3 minutes on both sides, or until
golden-brown and crisp all over. Drain on kitchen paper.
For the dipping sauce, combine all of the dipping sauce ingredients in
a bowl and mix well. Serve the fritters with the dipping sauce on the
side.
ORANGE FRITTERS
Vegetable oil, for deep frying
½ cup self-raising flour
9 ounces sparkling water
2 oranges, cut into wedges
Cinnamon
Powdered sugar
For the sweet coconut cream:
3½ ounces coconut milk
2 tablespoons fine sugar
Place the vegetable oil into a deep, heavy-based saucepan and heat
until a small cube of bread sizzles and turns golden when dropped into
it.
Place the flour into a bowl and whisk in enough water to make a smooth
batter. Dip the orange segments into the batter, shaking off any
excess. Carefully place into the hot oil and deep fry until
golden-brown and crisp, about 4-5 minutes. Remove with a slotted spoon
and drain on kitchen paper.
Heat the coconut milk and sugar in a pan and simmer, stirring
occasionally, for five minutes, or until the sugar has dissolved and
the liquid is reduced. Pour the sweet coconut cream into a bowl and top
with the orange fritters. Dust with cinnamon and powdered sugar and
serve.
FRUIT FRITTER
18 ounces hot vegetable oil
1 cup self-raising flour
1 ounce sparkling water
1 banana, peeled and chopped into bite-sized chunks
½ cooking apple, peeled and chopped into bite-sized chunks
1 ounce icing sugar
1 Jar Caramel sauce
Heat the vegetable oil in a deep, heavy bottomed saucepan until a
breadcrumb sizzles and turns brown when added to it. Place the flour in
a large bowl, add the sparkling water and whisk vigorously to form a
batter. Dip the chopped apple and banana pieces into the batter to
coat, then carefully add to the hot oil to deep-fry in batches (do no
overcrowd the pan). When they are golden and puffed up, carefully
remove with a slotted spoon and drain on kitchen towels. To serve,
place the fruit fritters onto a large plate, sprinkle with icing sugar
and spoon over some of the caramel sauce.
SWEET POTATO FRITTERS
~Thank you, Elizabeth
1 sweet potato, peeled, grated
2 tablespoons plain flour
1 egg, beaten
Salt and freshly ground black pepper
2-3 tablespoons olive oil
1 tablespoon chopped fresh parsley, to serve
Mix together the grated sweet potato, flour and beaten egg until well
combined. Season, to taste, with salt and freshly ground black pepper.
Heat the oil over a medium heat. When the oil is hot, add spoonfuls of
the fritter mixture in batches and fry for 3-4 minutes on each side, or
until golden-brown on both sides and completely cooked through. Drain
on paper towels.
JAM FRITTERS
2 ounces flour
1 large egg
3½ ounces whole milk
1½ ounces water
8 slices bread, buttered
3 tablespoons strawberry jam
1 ounce icing sugar
3 ounces butter
Break the egg into the flour in a bowl and stir in the milk and water
until a smooth batter is formed. Leave to stand for one hour. Spread
the buttered slices of bread with raspberry jam, then sandwich two
slices together, pressing down well. Repeat with the remaining slices
of bread, then cut out squares or circles from the sandwiches using a
pastry cutter.
Melt the butter in a frying pan over a medium heat. Dip the sandwich
shapes into the batter, then add to the pan to fry for 2-3 minutes each
side, or until golden-brown all over. (You may have to do this in
batches.) To serve, place onto a large serving plate and sprinkle with
powdered sugar.
PEACH FRITTER
Adapted from 1859 cookbook.
1-1/2 Cups all purpose flour
1/2 teaspoons salt
1 Cup milk
1 tablespoon butter
2 eggs, separated
4 large, ripe peaches
Vegetable oil
Powdered sugar
In a medium-sized bowl, combine flour and salt. In a separate
medium-sized bowl, whisk egg whites until stiff peaks form. In a small
sauce pot over medium heat, warm the milk with the butter until butter
is just melted. Remove from heat and cool for 10 minutes. Gradually
whisk the milk into the flour and stir well to remove any lumps. Mix in
yolks then gently fold in whisked egg whites.
Pour 3 to 4 inches of oil in medium-sized sauce pan. Heat to 350
degrees. Dip the peaches (each peeled, pitted and sliced into 6 slices
and patted dry) in batter until covered and fry in heated oil. Rotate
in batches (do not over crowd) and cook until golden brown; about 3 to
5 minutes. Drain on paper towel and dust with powdered sugar. Serve
warm.
Per serving: 82 calories, 2 g protein, 4 g fat, 9 g carbs.
BLUEBERRY FRITTERS
2 cups blueberries
3 cups unbleached flour
1/2 cup granulated sugar
1 1/4 teaspoon baking powder
3 eggs
1/2 cup water
Oil (for deep frying)
Wash berries and allow to drain well. Sift dry ingredients together
into a mixing bowl. Beat eggs with water until foamy. Mix quickly into
dry ingredients. Fold in berries. Heat oil or shortening in deep heavy
skillet to 350 degrees F. Drop batter by tablespoon into the hot oil.
Turn fritters frequently so that they brown to a deep golden color on
all sides. Drain on paper towels and serve hot.
CHERRY FRITTERS
3/4 cup cherries -- pitted and drained
2 tablespoons sugar
1 tablespoon brandy
1 cup flour
1/4 teaspoon salt
1 teaspoon baking powder
1 egg, beaten
1 tablespoon butter, melted
1/2 cup milk -- approximately
Hot oil for frying
Mix cherries, sugar and liquor. Combine flour, salt and baking powder;
stir in egg, milk and butter. Stir cherries into dough (more milk may
be added if too thick). Drop by spoonfuls into hot oil. Fry until
brown, turning fritters as they rise to the top. Drain on paper towels,
sprinkle with powdered sugar.
Makes 4.
BLUE CHEESE FRITTERS
2 pounds cream cheese
1 teaspoon black pepper
3 tablespoons lemon juice
1 teaspoon salt
4 tablespoons parsley, fresh-chopped
1/4 cup Parmesan cheese, grated
1/4 cup blue cheese, crumbled
Breading:
1 quart flour
1 quart eggs
1 quart Panko bread crumbs
Whip cream cheese in mixer and whip until soft and lump free, about 4-5
minutes. Add black pepper, lemon, salt, parsley, and cheeses and mix on
low for another 4-5 minutes until well blended. Shape into balls (2
teaspoons helps) and drop onto parchment lined tray. Cover with plastic
and refrigerate for 20 minutes or until firm. Toss fritters in seasoned
flour, dip into egg, then roll in breadcrumbs, lightly pressing to
ensure the fritters are covered on all surfaces. Return to parchment
lined sheet and back into the refrigerator. Fry fritters in oil until
golden. Drain on paper towels and serve hot.
PEAR FRITTERS
~Thank you, Amelia
1 ½ cup superfine sugar
1 teaspoon ground cinnamon
3 cups self-raising flour
4 eggs
2 cups milk
2 teaspoons vanilla extract
2 tablespoons superfine sugar
Vegetable oil, for deep frying
2 pears, thinly sliced
All purpose flour, for dusting
Combine the sugar and cinnamon in a bowl. Set aside. Place the flour,
eggs, milk, vanilla and sugar in a bowl and whisk until smooth. Heat
the oil in a large, deep saucepan over medium heat until hot. Dust the
pear slices with plain flour and dip in the batter. Deep-fry, in
batches, for 2–3 minutes or until golden and crisp. Toss the hot pear
fritters in the cinnamon sugar to coat.
LAMB CROQUETTES
4 tablespoons flour
1/2 teaspoon salt
2 tablespoons melted fat
1 cup milk
2 1/2 cups cooked lamb, ground
1 tablespoon parsley
1/8 teaspoon paprika
1/2 teaspoon lemon juice
Coating:
1 cup fine, dry bread crumbs
2 eggs
2 tablespoons water
Stir flour and salt into fat. Add milk gradually. Cook and stir until
smooth and thickened. Add lamb, parsley, paprika and lemon juice to the
sauce, mix well. Let cool and shape. Roll in crumbs, then in egg which
has been combined with water, and again in crumbs until croquettes are
well coated. Chill thoroughly. Fry in deep fat at 375 degrees.
APRICOT FRITTERS
6 apricots (fresh or canned)
3 tablespoons sugar
1 cup Madeira wine
Batter:
2 eggs, separated
1 tablespoon sugar
1/2 teaspoon salt
1 cup flour
2 tablespoons orange juice
1 tablespoon butter, melted
oil (for frying)
For the batter: beat egg whites to stiff peaks. Beat egg yolks until
light; add sugar and salt, beat well and add flour, beating again. Add
fruit juice and butter and enough water to make about the consistency
of pancake batter. Fold in egg whites.
Peel apricots if using fresh, stone and cut in half. Sprinkle with
lemon peel and sugar; marinate in Madeira for two hours. Drain well,
dip into batter and drop from spoon into hot oil (365 deg.) and fry
until golden brown. Drain on paper towels and sprinkle with
confectioner’s sugar. Makes 6.
SOY BEAN CROQUETTES
~Thank you, Emma
5 cups cooked soy beans
2 eggs
1/2 cup onions
1/4 cup carrots
1 tablespoon parsley, chopped
Dash cumin, ground
Dash curry powder
1 teaspoon soy sauce
Salt, pepper to taste
Coating:
2 tablespoons flour
2 eggs
1 cup breadcrumbs
1/2 cup vegetable oil
Dice onion, grate carrots, Drain beans well and mash until fine. Mix
with remaining ingredients and form into croquette or ‘hamburger’
shapes. Lightly flour, dip in beaten egg and roll in breadcrumbs to
coat. Refrigerate for 20 minutes. Heat oil in a frying pan add
croquettes and cook gently for 10 minutes until golden all over. Drain
well and serve. Makes 4.
APPLE FRITTERS W/GOUDA CHEESE
1 1/2 pounds apples, grated
Canola oil
1 egg
1/2 cup grated Gouda cheese
1/2 cup flour
Lemon wedge
Heat 2 inches of oil to 350 degrees. Beat together egg and cheese; stir
in the apples and flour. Shape into walnut-size balls and fry each
piece until golden, 5 minutes. Garnish with lemon wedges.
CORN & BEANS FRITTERS
4 ears fresh sweet corn or 2 cups frozen, thawed
1 pound grape or cherry tomatoes
1 tablespoon vinegar
1 can (15.5oz) butter beans, rinsed and drained
1 package (6 ounce) Southern style corn break mix
1 egg
1 teaspoon ground chili powder
Olive oil
Fresh Italian parsley or cilantro leaves
Salt
Water
If using fresh corn, cut kernels from cobs, set aside. Coarsely cut
tomatoes as preferred (chop, halve, slice). In small saucepan combine
tomatoes, vinegar, 1/2 teaspoon salt and 1/2 cup water. Cook, covered,
over medium low heat, stirring occasionally.
Batter: In large bowl, mash beans with a fork. Add corn, corn bread
mix, egg, ground chili, 1/4 teaspoon salt, 1/2 cup water; stir to
combine. Heat a large griddle or 12 inch skillet over medium heat. Add
1 teaspoon oil. Drop four 1/2 cup scoops of batter on griddle at one
time. Cook 4 minutes per side. Serve fritters with warm tomatoes and
parsley.
EGG FRITTERS
4 hard-boiled eggs chopped
1 slice cured ham minced
1/2 cup Olive oil for frying
Salt and pepper to taste
Batter:
1/3 cup flour
1/3 teaspoon baking powder
1 egg
1/3 cup Water
Put flour in mixing bowl and gradually add enough water (about 1/3 cup)
to make a batter of the consistency of a thin cream sauce. Stir in one
lightly beaten egg and the baking powder.
Chop hard-boiled eggs, mince ham, mix in batter, add salt and pepper to
taste. (This much may be done a day in advance.)
Heat enough olive oil in a large frying pan to cover the bottom to a
depth of 1/4-inch (about 1/2 cup). When oil begins to smoke, drop in
mixture off teaspoon and fry until well browned, turning once. Total
frying time will be 10 to 15 minutes. Drain on brown paper before
serving.
Comments: The fritters should be small enough to be eaten in one bite
from a toothpick. They need not be served hot, and in fact are best
just warm. The basic batter will make three to four dozen small
fritters and can be used for many varieties.
SQUASH FRITTERS
2 cups cooked winter squash
1 tablespoon onion, minced
1/2 c. flour
Salt and pepper to taste
1 egg, beaten
2 tablespoons milk
1 teaspoon baking powder
Oil of choice
Mix squash, eggs, onion, milk, flour, salt, pepper and baking powder
into a batter. Drop batter by spoonful into hot fat; fry 3 to 5 minutes
until golden brown. Turn each fritter once. Drain on paper towel and
serve warm.
POTATO CROQUETTES
~Thank you, Amelia
4 medium potatoes, peeled and cut into quarters
1/4 pound ground beef
1/2 onion, finely chopped
Salt pepper to season
1 egg, beaten
Flour
Panko (bread crumbs) for coating
Vegetable oil for frying
Boil potatoes until softened. Drain and mash potatoes while they are
hot. Heat some oil in a medium skillet and saute onion and beef until
cooked through. Mix mashed potatoes and onion and beef in a bowl.
Season with salt and pepper and let it cool. Make flat and oval-shaped
patties. Coat each piece with flour. Dip in beaten egg, and coat with
Panko at last. Deep-fry in about 350 degrees oil until browned. Makes 4
servings.
CALAS
2 cups cooked rice
6 tablespoons flour
3 heaping tablespoons sugar
2 teaspoons baking powder
¼ teaspoon salt
Dash of nutmeg
2 eggs
¼ teaspoon vanilla
Vegetable oil for deep frying
Confectioners sugar
In a bowl, combine rice, flour, sugar, baking powder, salt and nutmeg;
mix well. Add eggs and vanilla; mix well. Heat enough vegetable oil for
deep frying to 360 degrees. Carefully drop rice mixture by spoonfuls
into hot oil and fry until brown. Remove with a slotted spoon and drain
on paper towels. Sprinkle with confectioners sugar. Serve hot.
Source: Houston Chronicle
CRAB FRITTERS
1 pound flaked crab meat
2 slices bread, crust removed
Milk
1/2 teaspoon salt
Pepper to taste
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 teaspoon chopped parsley
1 tablespoon baking powder
1 egg, beaten
Break bread into pieces; dip in milk and press out excess milk. Mix
with remaining ingredients. Shape into cakes and fry until golden
brown. Serves 4.
RAZOR CLAM CROQUETTES
2 cups ground razor clams, undrained
2 cups cracker crumbs
2 eggs beaten
1 teaspoon salt
Dash of pepper
1 teaspoon garlic powder
2 tablespoons dry onion soup mix
2 tablespoons lemon juice
4 tablespoons flour
Combine all ingredients, blending thoroughly. Shape into croquettes.
Fry in deep fat until golden brown. 4 servings.
KANSAS CITY APPLE FRITTERS
1 cup milk
1/4 cup butter or margarine, melted
1 egg, beaten
1/2 teaspoon salt
1 cup apples, finely chopped
3 cups flour
1 teaspoon vanilla
1 orange, juice, rind and all
1/2 cup sugar
2 teaspoons baking powder
Place entire orange in blender and chop finely. Set aside. In a mixing
bowl, combine milk, melted butter and egg, mixing slightly. Add apples,
orange and vanilla. Sift together flour, salt, baking powder and sugar.
Stir dry ingredients into milk mixture with a spoon until blended. Do
not over mix. Preheat oil in fryer to 350 degrees. Drop batter off end
of teaspoon into hot oil. Turn once for even browning.
Cool slightly and roll in powdered sugar.
RICE FRITTERS
1 cup plain flour
Salt and pepper to taste
2 eggs
1 cup milk
1 1/4 cup long grain rice, cooked
4 ounces cooked peas
7 ounces can corn, drained
2 level tablespoons snipped chives or green onion tops
Oil or shortening for frying
2 level tablespoons Parmesan cheese
Sift flour into a bowl and season well with salt and pepper. Make a
well in the middle and add the eggs and half the milk. Whisk until
smooth and then slowly add the rest of the milk and continue to whisk
until smooth. Add cooked rice, peas, corn and chives.
Heat oil in a frying pan and add heaped tablespoons of the mixture.
Cook for 2-3 minutes until golden brown on the underside, turn and
brown on the reverse. Drain, sprinkle each with cheese, serve warm.
TUNE & EGG CROQUETTES
~Thank you, Laurie
2 tablespoons butter
1 can (6 1/2 ounce) tuna, drained
4 hard-boiled eggs, chopped
1 teaspoon lemon juice
Salt and pepper
1 egg, beaten
Flour
1 egg, beaten with 1 tablespoon water
Dry breadcrumbs, for coating
Oil (for frying)
Chop onion and fry in butter until soft. Mix with tuna, chopped eggs,
lemon juice, salt and pepper and bind with beaten egg. Divide into 12
portions, shape into cylinder shapes and roll in flour. Coat croquettes
with egg and water mixture then roll in breadcrumbs. Deep fry in hot
oil, six at a time, until golden brown. Yield Qty: 6.
MUSHROOM FRITTERS
16 mushrooms
1 teaspoon lemon juice
3 1/2 tablespoons butter
1 tablespoon flour
2 cups vegetable oil
Batter:
1 cup flour, self-raising
1/10 teaspoon salt
2 tablespoon vegetable oil
6 ounces melted butter
1 egg
Salt and pepper to taste
Wipe mushrooms clean and marinate in the lemon juice for 5 minutes.
Melt butter in a pan and cook mushrooms gently until tender (not too
soft). Drain well.
Batter:
Separate egg. Sift flour, salt and pepper into basin, make well in the
center and pour in melted butter and egg yolk. Stir flour in gradually
and beat to a smooth batter. Stand for an hour if possible. Beat egg
white stiffly and stir in very lightly just before using. Dust
mushrooms lightly with flour, coat in batter and deep fry quickly in
hot oil until crisp and golden. Drain well.
Serve as a veg or on their own with fresh tomato sauce.
BANANA FRITTERS
6 bananas
2 tablespoons sugar
3 tablespoons orange juice
1 3 cup flour
¼ teaspoon salt
2 teaspoons baking powder
2/3 cup milk
2 tablespoons powdered sugar
Peel and cut bananas in two, then cut lengthwise. Place in bowl and
cover with orange juice and sugar for 1 hour. Mix batter of flour,
baking powder, salt and milk. Dip each banana slice in batter, fry
slowly and when nicely browned, remove from griddle and dust with
powdered sugar.
Variation: Drain slices of canned pineapple and proceed using above
recipe.
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ZUCCHINI FRITTERS
1 pound zucchini
2 eggs
2 cloves garlic, crushed
½ cup flour
½ teaspoon salt
¼ teaspoon pepper
Oil for a light fry
Shred the zucchini using a food processor and put in a mixing bowl.
Stir in eggs, garlic, flour and pepper until blended. Runny batter will
be fine, it holds together when frying. Heat about 2 cups of oil in a
heavy skillet. Drop the batter by tablespoons into the skillet until
browned (2-3 minutes per side). Remove from oil with a slotted spoon
and drain on a paper towel. Serve warm.
Yield: 20 Beignets; Serving Size: 2 Beignets
Per serving: 95 calories, 2g protein, 7g carbs, 0g sugar, 6g total fat,
42mg cholesterol, 20mg sodium.
BLACK BEAN CROQUETTES
2 cans (15-ounce) black beans, rinsed
1 teaspoon ground cumin
1 cup frozen corn, thawed
1/4 cup plain dry bread crumbs
2 cups finely chopped tomatoes
2 scallions, sliced
1 teaspoon chili powder, hot if desired, divided
1/4 teaspoon salt
1/3 cup plain dry bread crumbs
1 tablespoon extra-virgin olive oil
1 avocado, diced
Preheat oven to 425 degrees. Coat a baking sheet with cooking spray.
Mash black beans and cumin with a fork in a large bowl until no whole
beans remain. Stir in corn and 1/4 cup breadcrumbs. Combine tomatoes,
scallions, 1/2 teaspoon chili powder and salt in a medium bowl. Stir 1
cup of the tomato mixture into the black bean mixture.
Mix the remaining 1/3 cup breadcrumbs, oil and the remaining 1/2
teaspoon chili powder in a small bowl until the breadcrumbs are coated
with oil. Divide the bean mixture into 8 scant 1/2-cup balls. Lightly
press each bean ball into the breadcrumb mixture, turning to coat.
Place on the prepared baking sheet. Bake the croquettes until heated
through and the bread crumbs are golden brown, about 20 minutes. Stir
avocado into the remaining tomato mixture. Serve the salsa with the
croquettes. Yield: 4 servings, 2 croquettes & 1/2 cup salsa each.
Per serving: 405 calories; 13g fat, 0mg cholesterol; 61g carbohydrates;
0g added sugars; 16g protein; 438 mg sodium,1160 mg potassium.
BANANA FRITTERS
1 cup wholemeal breadcrumbs
1/2 cup desiccated coconut
2 tablespoons sugar substitute
1 teaspoon cinnamon
6 bananas, peeled
1 egg white, beaten
Vegetable oil cooking spray
Preheat oven to 350 degrees. Combine bread crumbs with the coconut,
sugar and cinnamon. Brush bananas with egg white and coat with crumb
mixture. Place on lined baking sheets and spray with vegetable oil.
Bake for 10 minutes until golden brown.
Serving Size: 1
Servings Per Recipe: 6.
Per Serving: 225.4 calories 225.4, 301 calories from fat, 158mg sodium,
47.3g carbs, 22.4g sugars, 4.5g protein.
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APPLE FRITTERS
4 apples, peeled, cored and cut into small dice
1 cup all-purpose flour
½ teaspoon. baking powder
2 tablespoons. Splenda (or sugar if your diet allows)
2 large eggs, separated
½ cup fat-free milk
Nonstick cooking spray
Sugar-free maple syrup (or powdered sugar if your diet allows)
In a medium-size mixing bowl, whisk together the flour, baking powder
and Splenda. In a small mixing bowl, beat together the egg yolks and
milk. Stir the egg mixture into the dry ingredients, then fold in the
apples.
With an electric mixer in a medium-size mixing bowl beat the egg whites
on high until they form stiff peaks. Carefully fold into the fritter
mixture.
Coat a 12-inch nonstick skillet or griddle with cooking spray (or use 1
tablespoon. vegetable oil or butter) and heat over medium-high until a
drop of fritter batter sizzles immediately. Drop tablespoonfuls of the
batter 2 inches apart and cook until golden brown, 2 to 3 minutes per
side. Transfer the fritters to a warm platter and continue with the
remaining batter. Serve warm with sugar-free maple syrup, if desired,
or powdered sugar. 8 servings.
Nutrition per serving: 117 calories 13 calories from fat, 53mg
cholesterol, 67mg sodium, 23g carbohydrates, 1g dietary fiber, 7g
sugars, 4g protein.
ZUCCHINI FRITTERS
2 eggs
2/3 cup low fat cottage cheese
2 slices whole wheat bread, crumbled
6 teaspoons sugar
Dash Salt
1/2 teaspoon baking powder
2 teaspoons vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
2 tablespoons raisins
1 cup zucchini, finely shredded unpeeled
In a blender container, combine all ingredients except raisins and
zucchini. Blend until smooth. Pour mixture into a bowl. Drain zucchini
on paper towels. Stir zucchini and raisins into egg mixture. Preheat a
nonstick skillet or griddle over medium high heat. Drop batter onto
griddle with a large spoon, making 4-inch cakes. Turn fritters
carefully when edges appear dry. Brown lightly on both sides. Divide
evenly. 2 servings.
Per serving: 18g protein, 12g fat, 25g carbs., 659mg sodium, 278mg
cholesterol, 334 calories.
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MASHED POTATO FRITTERS
1 cup leftover mashed potatoes
2 tablespoons butter or margarine, divided
1/4 teaspoon minced garlic
1/2 teaspoon dried onion flakes
1/4 teaspoon dried chives
1/4 teaspoon dried parsley
1/2 teaspoon seasoning salt
If mashed potatoes are cold, warm in microwave to soften. Mix
thoroughly all ingredients except for 1 tablespoon butter. Heat
reserved butter in skillet over medium heat. Drop mixture by 1/4
cupfuls into skillet, flatten slightly, and fry until browned on both
sides, turning once. Yield: 2.
APPLE FRITTERS
1 tablespoon butter
1 tablespoon sugar
1 eggs
3/4 cup flour, plain
1 tablespoon milk
½ teaspoon baking powder
1 large Granny Smith apple
½ cup vegetable oil
½ tablespoon powdered sugar
Separate eggs. Sift together baking powder and flour. Cream butter and
sugar until smooth. Beat in egg yolks, then gradually add the flour and
milk, beating well. Fold in chopped apple. Beat egg whites until stiff
and fold gently into mixture. Drop teaspoons of mixture into hot frying
oil and fry until golden. Drain well and dust with powdered sugar.
Serve immediately with whipped cream.
EGG FRITTERS
2 eggs
2 slices bacon
2 teaspoons butter
½ cup white sauce of choice
Oil
Coating:
1 egg
3/4 cup bread crumbs
Hard boil the eggs (10 minutes), cool, peel and chop coarsely. Finely
dice the onion and bacon. Heat butter in a pan, saute onion and bacon
for 3-4 minutes. Mix into white sauce with the chopped egg.
Form mixture loosely into balls, place on a tray and refrigerate 1/2 an
hour. When ready to cook, form into balls or patties, dip in beaten egg
and coat with breadcrumbs. Deep-fry in hot oil until golden and serve
with lemon wedges. 2 servings.
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A
to Z Readers' Family-Owned
Business Guide |
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Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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