Herb Spice Paneer Fritters Recipes

HERB & SPICE PANEER FRITTERS

Herb & spice paneer fritters image

These Indian cheese fritters make a tasty starter, or serve as a main with rice and fresh veg

Provided by Celia Brooks Brown

Categories Canapes, Dinner, Starter

Time 35m

Yield Makes 12

Number Of Ingredients 11

Ingredients

1 tsp cumin seeds
227g pack paneer (Indian cooking cheese, available from supermarkets and Asian grocers), coarsely grated
handful coriander sprigs, stems and leaves finely chopped
handful mint leaves, finely chopped
1 spring onion , finely chopped
thumb-size piece ginger , grated
2 garlic cloves , finely grated or crushed
2 eggs , beaten
2 tbsp plain flour
sunflower oil , for frying
lemon wedges and sweet chilli sauce, to serve

Steps:

Toast the cumin seeds in a large, non-stick frying pan for about 1 min, shaking the pan until a shade darker, taking care not to burn. Remove from the heat and place the seeds in a mixing bowl.
Add everything else, except the oil, lemon and chilli sauce, to the bowl. Season well and mix very thoroughly. Using wet hands, take walnut-size handfuls of the mixture, then press into flat little cakes, like fish cakes or patties. They can now be chilled until ready to cook, or cooked straight away.
Reheat the pan over a medium flame and add enough oil to cover the base of the pan. When hot, add the fritters, cook until golden underneath, then turn over and cook until golden all over. Be careful as they may splutter slightly. Drain on kitchen paper and keep warm as you cook batches. Serve with lemon wedges and sweet chilli sauce.

Nutrition Facts : Calories 237 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Protein 12 grams protein, Sodium 1.46 milligram of sodium

HERB FRITTERS

Herb Fritters image

Inspired by a recipe in Clifford A. Wright's "The Little Foods of the Mediterranean," these fritters are light and delicate. You can use a mix of herbs and finely chopped greens - mild ones like spinach and chard, or more robust greens like dandelion or arugula - or all herbs, or all greens. You can also use this batter as a vehicle for other finely chopped or grated vegetables, like cabbage or carrots, onions or leeks. The fritters make a great hors d'oeuvre or side dish.

Provided by Martha Rose Shulman

Categories dinner, lunch, snack, vegetables, appetizer, side dish

Time 2h30m

Yield Serves 6 to 8

Number Of Ingredients 8

Ingredients

1/2 cup whole wheat flour
1/4 cup unbleached all-purpose flour
1/2 teaspoon baking powder
Rounded 1/2 teaspoon salt
1 egg, separated
1 tablespoon extra virgin olive oil
3/4 cup sparkling water
1 1/2 cups finely chopped fresh herbs or a mix of herbs and greens (such as spinach or chard)

Steps:

Mix together flours, baking powder and salt in a large bowl. Make a well in the center and add egg yolk and oil. Beat egg yolk and oil together, add sparkling water and mix in flour. Whisk until smooth. Cover with plastic and let sit for 2 hours.
Beat egg white to stiff but not dry peaks and fold into batter. Fold in finely chopped herbs and greens.
Pour oil into a wok or wide saucepan to a depth of 3 inches and heat over medium-high heat to 360 to 375 degrees. Set up a sheet pan with a rack on it next to pan. Cover rack with a few layers of paper towels. Have a spider or deep fry skimmer handy for removing fritters from oil.
. Scoop up the batter by the tablespoon and carefully drop into the hot oil. You should be able to fry about 5 at a time. After a few seconds flip the fritters over, then fry until golden brown, about 2 minutes, flipping over again halfway through. Remove from oil with a spider or deep-fry skimmer and drain on the towel-covered rack. Allow to cool slightly, and serve.

Nutrition Facts : @context http, Calories 64, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 2 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 108 milligrams, Sugar 0 grams, TransFat 0 grams

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