PUMPKIN FRITTERS
Plump little pumpkin fritters with a hint of curry.
Provided by dakota kelly
Categories Side Dish Vegetables Squash
Time 15m
Yield 24
Number Of Ingredients 7
Steps:
- In a medium bowl, combine pumpkin, egg, flour, baking powder, curry powder, and salt. Mix until smooth.
- Heat oil in a deep saucepan to 325 degrees F (165 degrees C). Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately.
Nutrition Facts : Calories 349.9 calories, Carbohydrate 4.9 g, Cholesterol 7.8 mg, Fat 37 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 4.8 g, Sodium 139.5 mg, Sugar 0.4 g
POTATO FETA FRITTERS
This is out of my cookbook called "Everyday Cooking"...enjoy! Cooking time does not include refrigerator time.
Provided by teresas
Categories Mashed Potatoes
Time 20m
Yield 16 fritters, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, place the potato, feta, egg, green onions, dill lemon juice, zest, salt and pepper.
- Mix until well combined.
- Cover and refrigerate for 1-2 hours until firm.
- Using hands, roll the mixture into golf-ball-size fritters, and flatten slightly.
- Dredge lightly in flour, using a small sieve.
- Heat olive oil in a large frying pan.
- Cook fritters in batches for about 3-5 minutes until golden brown on both sides.
- Drain on paper towel and serve immediately.
- Garnish with extra dill and lemon.
Nutrition Facts : Calories 175.5, Fat 11.1, SaturatedFat 5.4, Cholesterol 73.3, Sodium 359.3, Carbohydrate 12.3, Fiber 1.6, Sugar 2.1, Protein 7.2
GREEK TOMATO FETA FRITTERS (DOMATOKEFTETHES)
I'm showing you my take on domatokeftethes. These are incredibly delicious, versatile, and inexpensive, and they make a perfect summertime appetizer. Serve with freshly squeezed lemon, tzatziki sauce, or just plain Greek yogurt seasoned with raw minced garlic and lemon juice to taste.
Provided by Chef John
Categories Greek Appetizers
Time 1h5m
Yield 4
Number Of Ingredients 15
Steps:
- Stir together tomatoes, zucchini, green onions, kosher salt, sugar, black pepper, oregano, and cayenne in a bowl to combine.
- Let sit for 15 minutes for the sugar and salt to draw out liquids from the vegetables.
- Stir the tomato mixture; add parsley, mint, and basil. Crumble in feta cheese. Add flour and baking powder; mix with a spoon until combined. Batter should be relatively loose but will hold its shape on a spoon. If too loose, add more flour; if too dry, add some water until desired consistency is reached.
- Wrap the bowl in plastic wrap and let chill in the refrigerator for at least 30 minutes.
- Heat 1 inch of vegetable oil in a frying pan over medium-high heat to 350 degrees F (175 degrees C), or use a deep fryer.
- Place heaping tablespoonfuls of batter in the hot oil; reduce heat to medium. Fry until golden brown and cooked through, 2 to 3 minutes per side. Flip once more and fry for an additional 30 seconds, if desired. Serve warm or at room temperature.
Nutrition Facts : Calories 170.4 calories, Carbohydrate 25.3 g, Cholesterol 18.9 mg, Fat 5.1 g, Fiber 2.4 g, Protein 6.8 g, SaturatedFat 3.3 g, Sodium 1298.9 mg
PUMPKIN FRITTERS
These are addictive. They can be an appetizer, a side dish or the main meal itself (accompanied by a salad)
Provided by evelynathens
Categories Cheese
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Lightly salt the grated pumpkin and put in a colander to drain for 1/2 an hour.
- Get out as much water as you can by squeezing the pumpkin between your hands, before proceeding with recipe.
- Lightly saute the onion and green onion in 1 tblsp olive oil in a non-stick skillet.
- In a bowl, combine the pumpkin with the onion and add the feta, egg and dill.
- When this is combined well, add the flour, a little at a time, until you have a very soft dough.
- Take a tablespoonful of the pumpkin dough and drop into a the flour you've put aside for dredging.
- Gently press down on the dough to give it a pillowey-disk shape.
- Turn over and dredge other side.
- Do this to a number of fritters (as many as you think will fit into your frying pan at one go without over-crowding).
- Heat oil (we use olive oil here in Greece, but a vegetable oil could be used instead) over medium heat and, when hot, add fritters.
- Fry until deep golden-brown on both sides.
- Remove to paper towels to drain.
- Repeat, using up remaining fritter dough.
Nutrition Facts : Calories 288.8, Fat 9.2, SaturatedFat 3.8, Cholesterol 69.6, Sodium 232.2, Carbohydrate 43.8, Fiber 2.7, Sugar 5.8, Protein 10.2
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