CHEESE FRITTERS
These fritters are made with cheese then fried in oil, so they are a perfect addition to your Hanukkah table. Serve them hot with jam on the side.
Provided by Rachel
Categories Bread Quick Bread Recipes
Time 25m
Yield 10
Number Of Ingredients 10
Steps:
- In a medium bowl, beat the cottage cheese and egg together. Stir in the half-and-half, flour, baking powder, salt, sugar and nutmeg. Mix until just combined.
- Fill a deep pot to the 2-inch mark with oil. Heat to 375 degrees F (190 degrees C). Drop batter by rounded tablespoons into the hot oil. Fry until golden brown on all sides, about 3 to 4 minutes. Drain on paper towels and sprinkle with confectioners' sugar. Serve hot!
Nutrition Facts : Calories 882.6 calories, Carbohydrate 15.7 g, Cholesterol 24.2 mg, Fat 90.4 g, Fiber 0.4 g, Protein 4.9 g, SaturatedFat 12.7 g, Sodium 244.4 mg, Sugar 5.1 g
CHEESY COUSCOUS FRITTERS
These are a great stand by. They can be made in a blink of an eye and your lunch guests will be impressed .I would have them with a nice green salad, and a bit of salsa on the side for a quick easy meal in the middle of the day. They can be frozen ahead and will keep up to three months. This recipe came from our local supermarket magazine, and was posted for ZWT#6.
Provided by Tea Jenny
Categories Greek
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Place couscous in a bowl and pour over hot vegetable stock, cover with cling film and leave to stand for 15 minutes. fluff up the grains with a fork and add 2 beaten eggs, spring onion and crumbled cheese. Shape into 8 cakes . Heat the oil in a non stick pan and fry for 2-3 minutes per side. Serve with tomato salsa.
Nutrition Facts : Calories 308.7, Fat 14.9, SaturatedFat 5.4, Cholesterol 128, Sodium 320.2, Carbohydrate 31.4, Fiber 2.3, Sugar 1.6, Protein 11.8
COUSCOUS FRITTERS WITH FRESH CORN AND TOMATO SALSA
Steps:
- In a medium bowl, combine the tomatoes, corn, half of the cilantro, the onion, lime juice, 1/4 teaspoon of the cumin, the ketchup, and salt. Set aside.
- Prepare the fritters: In a medium saucepan over medium-high heat, combine the broth, chili powder, butter, and remaining salt. Bring to a boil. Add the couscous in a stream. Stir once. Cover and remove from the heat. Set aside until the couscous is tender, 12 to 15 minutes. Transfer to a medium bowl and combine with the egg.
- Preheat the oven to 200 degrees F. In a medium skillet over medium-high heat, pour vegetable oil to a depth of 1/2 inch. Heat until a pinch of couscous sizzles instantly. Place the couscous mixture, in 1/3 cup increments, into the skillet. With a spatula, flatten into croquettes 3 to 3 1/2 inches in diameter. Fry until golden brown, 6 to 8 minutes on each side. Transfer to a plate with paper towels to drain. Keep warm in the oven.
- In another medium skillet over medium heat, cook the sausage, breaking it up with a fork, until thoroughly cooked, 6 to 8 minutes. With the spatula, transfer the meat to plate lined with paper towels to drain. Set aside.
- Spoon some of the salsa onto 4 individual dinner plates. Set a fritter in the center of each plate. Top with equal portions of sausage and additional salsa. Garnish with the remaining cilantro leaves and serve.
ISRAELI COUSCOUS AND CHEESE
Since Israeli couscous is nothing more than tiny balls of lightly toasted pasta dough, it works well in this macaroni-n-cheese style dish.
Provided by Chef John
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in a large skillet over medium heat. Cook and stir couscous in the melted butter until slightly toasted, 2 to 3 minutes.
- Pour in chicken broth and bring to a boil. Reduce heat to low and simmer until most of the stock is absorbed and the couscous have plumped, 6 to 7 minutes.
- Stir heavy cream and pimientos into couscous; add cayenne pepper and cook until couscous is tender, 2 to 3 minutes. Add more broth if needed.
- Remove from heat and stir in Cheddar cheese until melted; add chives and stir to combine. Season with salt, black pepper, and cayenne pepper to taste.
Nutrition Facts : Calories 359.5 calories, Carbohydrate 31.4 g, Cholesterol 71.5 mg, Fat 20.7 g, Fiber 2.1 g, Protein 11.5 g, SaturatedFat 12.7 g, Sodium 783.8 mg, Sugar 1.1 g
COUSCOUS FRITTERS WITH FETA
A new way to serve couscous for a tasty mid-week meal
Provided by Good Food team
Categories Dinner, Main course, Side dish, Snack, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Measure the couscous into a large heatproof bowl, pour over the hot stock, then cover with cling film. Leave to stand for 5 mins or until the couscous has absorbed the stock and is soft. Add the egg and yogurt and mix well. Season, then fold through the cheese, tomatoes and spring onions.
- Divide the mixture into 4 and shape into burgers. Heat the oil in a non-stick frying pan, then cook the fritters over a medium heat for 3 mins on each side until golden. Serve with a green salad and a spoonful of your favourite chutney.
Nutrition Facts : Calories 510 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 2.6 milligram of sodium
CHEESY COUSCOUS
This is a very flexible dish and can be adapted to what ever cheeses you c are to try with it. Comfort food at it's best.
Provided by Shirl J 831
Categories Cheese
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook the couscous according to pack. Steam broccoli just till tender. Drain, and plunge into cold water to stop cooking and drain well. heat oven to 350. In a bowl, combine broccoli, coucous, carrots,olives,garlic,mayo,feta, cheddar. Mix well. Spoon into greased 1 1/2 qt dish. Top with cheese and paprika. Bake uncovered 20 minutes.
Nutrition Facts : Calories 606.6, Fat 25.8, SaturatedFat 10.6, Cholesterol 54, Sodium 796.6, Carbohydrate 73.4, Fiber 7.1, Sugar 5.3, Protein 21.2
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