FRITTERS WITH LEMON MOUSSE AND STRAWBERRIES
Deep-fried fritters are wonderful on their own, but they become over-the-top amazing with a creamy lemon mousse and sweet strawberries. Raspberries and blueberries yield equally good results. -Shannon Bell, Woodstock, Georgia
Provided by Taste of Home
Time 1h5m
Yield 10 servings.
Number Of Ingredients 19
Steps:
- In a small heavy saucepan, whisk egg yolks, sugar and lemon juice until blended. Cook over medium-low heat, whisking constantly, until thickened and a thermometer reads at least 170°. Do not allow to boil. Immediately remove from heat. Transfer to a small bowl; cool 10 minutes. Refrigerate, covered, until cold, 30 minutes., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into lemon mixture. Refrigerate, covered, until serving., For topping, in a small bowl, toss strawberries with honey and sugar. Let stand until juices are released from strawberries., For fritters, in a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk, melted butter and orange zest until blended. Add to dry ingredients, stirring just until moistened., In a deep cast-iron or electric skillet, heat oil to 375°. Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, 1-2 minutes on each side. Drain on paper towels. , To serve, spoon mousse into dessert dishes; top with strawberries. Serve with fritters. Sprinkle with additional powdered sugar, if desired.
Nutrition Facts : Calories 282 calories, Fat 19g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 200mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.
APPLE FRITTERS
Provided by Ree Drummond : Food Network
Time 35m
Yield 30 fritters
Number Of Ingredients 13
Steps:
- Heat a couple of inches of vegetable oil in a heavy pot or Dutch oven over medium to medium-low heat until a deep-fry thermometer inserted in the oil registers 340 degrees F.
- In a mixing bowl, combine the flour, granulated sugar, baking powder, cinnamon and salt. In a separate bowl, beat the eggs with a fork, then add the milk, melted butter and vanilla. Gently fold the dry and wet ingredients together until just combined (do not over-mix). Fold in the apples, adding enough to make a very chunky batter.
- Drop heaping tablespoons of batter into the hot oil, 6 to 8 at a time. Fry until golden brown, 4 to 6 minutes. Remove and drain on paper towels. Dust generously with powdered sugar and serve warm with sausage and bacon!
FRIED FRUIT FRITTERS WITH SCRUMPTIOUS LEMON SAUCE
Make and share this Fried Fruit Fritters With Scrumptious Lemon Sauce recipe from Food.com.
Provided by southern chef in lo
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Lemon sauce: In saucepan mix the sugar and the cornstarch. Stir in the boiling water. Add the remaining ingredients.
- Boil, stirring constantly until the mixture is transparent. (Set aside to serve over the fritters).
- Mix together the next 3 ingredients. Slowly add the milk. Next add the eggs and blend.
- Dip the fruit in the batter.
- Fry in deep hot oil (375°F) for 3 to 5 minutes or until golden brown.
- Drain on paper towels.
- Sprinkle fruit with the powdered sugar and serve with lemon sauce.
Nutrition Facts : Calories 292.5, Fat 5.1, SaturatedFat 2.4, Cholesterol 79.4, Sodium 247.5, Carbohydrate 59.3, Fiber 4.8, Sugar 31.9, Protein 5.7
MOM'S APPLE FRITTERS
My mom made these for us after school in the fall with the apples we'd pick and buy from a fruit farm. Warm, crisp, and sweet, a perfect fall treat.
Provided by ABBY9
Categories Bread Quick Bread Recipes
Time 35m
Yield 24
Number Of Ingredients 10
Steps:
- Heat the oil in a deep-fryer or electric skillet to 375 degrees F (190 degrees C).
- In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the milk, eggs and oil and stir until well blended. Mix in apples until they are evenly distributed.
- Drop spoonfuls of the batter into the hot oil and fry until golden on both sides, about 5 minutes depending on the size. Fry in smaller batches so they are not crowded. Remove from the hot oil using a slotted spoon and drain briefly on paper towels. Toss with cinnamon sugar while still warm.
Nutrition Facts : Calories 117.8 calories, Carbohydrate 17.4 g, Cholesterol 16 mg, Fat 4.9 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 98.1 mg, Sugar 2.5 g
PASTA WITH FRIED LEMONS AND CHILE FLAKES
You probably already have a favorite pantry pasta dish that you habitually whip up when there's nothing in the house for dinner. Next time, try this one instead. It has all the usual players - olive oil, Parmesan, flaky sea salt - along with fried lemons for brightness and chile flakes for heat. Don't skip the step of blanching the lemon slices before frying. It may seem fussy, but it eliminates any bitterness in the lemon pith and takes only a few extra minutes. Then dry the lemon slices well before adding them to the hot oil; this helps them brown more deeply.
Provided by Melissa Clark
Categories dinner, lunch, quick, weekday, weeknight, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Finely zest 2 of the lemons and set aside. Trim the tops and bottoms off the other 2 lemons and cut lengthwise into quarters; remove seeds. Thinly slice the quarters crosswise into triangles. Blanch the lemon pieces in the boiling water for 2 minutes, then transfer with a slotted spoon to a dish towel. Blot dry.
- In the boiling water, add pasta and cook until just barely al dente. Drain, reserving 1/2 cup of the pasta cooking water.
- Meanwhile, in a large skillet, heat 1 tablespoon of the oil over high heat. Add the dried lemon pieces and season with a pinch each of salt and sugar. Cook until the lemons are caramelized and browned at the edges, 3 to 5 minutes. Transfer to a plate.
- Melt the butter with the remaining oil in the pan over medium heat. Add the chile flakes and zest of both lemons; cook until fragrant. Whisk in the reserved pasta water.
- Toss in pasta, juice of 1 lemon, cheese, pepper and the remaining salt. Cook until pasta is well coated with sauce. Toss in the caramelized lemon and the celery leaves and parsley if using. Taste and add lemon juice if needed. Serve, topped with a drizzle of oil, more cheese if you like, and a sprinkle of sea salt.
Nutrition Facts : @context http, Calories 394, UnsaturatedFat 3 grams, Carbohydrate 61 grams, Fat 10 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 313 milligrams, Sugar 3 grams, TransFat 0 grams
PEACHES FOSTER
Make and share this Peaches Foster recipe from Food.com.
Provided by Lorac
Categories Dessert
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, melt butter over medium heat.
- Add sugar, cinnamon and nutmeg, stir and cook 1 minute.
- Remove pan from heat, pour in rum and schnapps and ignite.
- Place back on burner over medium high heat until flames die out.
- Add peach slices, toss gently and cook 1 minute.
- Remove from heat and let cool 5 minutes.
- In the meantime, scoop ice cream into 4 bowls then spoon peaches and sauce over top.
Nutrition Facts : Calories 419, Fat 19.2, SaturatedFat 11.8, Cholesterol 59.5, Sodium 161.9, Carbohydrate 57.3, Fiber 3, Sugar 53.3, Protein 3.9
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