Oatmeal Fritters With Chimichurri Dipping Sauce Recipes
CAULIFLOWER FRITTERS WITH HERBY DIPPING SAUCE
This help-yourself veggie starter of tempura-like lightly battered cauliflower is also good as a nibble with drinks
Provided by Good Food team
Categories Dinner, Starter
Time 35m
Number Of Ingredients 11
Steps:
- Whisk batter ingredients together, then let it rest while you make the dipping sauce. Mix sauce ingredients together and set aside. Cook cauliflower in boiling salted water for 2 mins, then drain and refresh with cold water.
- Heat about 10cm depth vegetable oil in a high-sided pan. Once oil is hot, test with a small bit of bread - if it turns golden in 30 secs, it's ready.
- Dip the dry cauliflower into batter, shake off any excess and place in the hot oil. Fry in batches until golden, about 3 mins, then remove to a plate lined with kitchen paper. To keep warm, keep the florets in a low oven. Once all the cauliflower is fried, season with sea salt and serve with the sauce.
Nutrition Facts : Calories 408 calories, Fat 30 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.06 milligram of sodium
STEUBENS CHIMICHURRI DIPPING SAUCE
Steps:
- In food processor, combine all ingredients except for olive oil and salt and pepper. Puree until a smooth paste. With mixer running, add olive oil until emulsified. Season to taste with salt and pepper. Store refrigerated for up to one week.
KIMCHI FRITTERS WITH SOY DIPPING SAUCE
Korean pickled cabbage, a.k.a. kimchi, provides the spice in these savory fritters, while soaked raw mung beans hold the flourless pancakes together. They're great with or without the dipping sauce and pickled pears.
Provided by Bon Appétit Test Kitchen
Yield Makes 16 fritters
Number Of Ingredients 14
Steps:
- Mix 1 tablespoon scallion, 2 tablespoons soy sauce, vinegar, and gochugaru in a small bowl. Set dipping sauce aside.
- Mix pork, 1 teaspoon garlic, sesame oil, and remaining 1 teaspoon soy sauce in a small bowl. Chill for 30 minutes or up to 1 day.
- Drain beans, reserving 1 cup soaking liquid. Purée beans and 1/2 cup soaking liquid in a blender, adding more water by tablespoonfuls if necessary, until mixture is a thick, slightly chunky paste. Transfer to a large bowl. Add 3/4 cup scallions, 1 teaspoon garlic, kimchi, and chile to bean purée. Mix well; season batter with salt. Stir in pork mixture.
- Heat 2 tablespoons vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. Working in batches, spoon 1/4-cupfuls of batter into skillet, spreading each out to 3 1/2"-4" rounds. Cook, adjusting heat if browning too quickly and adding more oil between batches, until fritters are golden brown and cooked through, 2-3 minutes per side.
- Serve pancakes with dipping sauce and Pickled Pears.
OATMEAL FRITTERS WITH CHIMICHURRI DIPPING SAUCE
From Erin Zimmer at Serious Eats. Got some leftover plain oatmeal? Cold, gummy and unloved? Roll it into balls, coat with sesame seeds, and deep fry into oatmeal fritters! For a little bite, she adds a chimichurri sauce with parsley, cilantro and red pepper flakes. She notes that she used a mixture of Parmigiano, Italian Fontina and Asiago - I've only noted the Parmigiano in the ingredients for convenience.
Provided by DrGaellon
Categories Lunch/Snacks
Time 25m
Yield 8 fritters
Number Of Ingredients 11
Steps:
- Toast sesame seeds in a dry skillet over medium heat, shaking often to prevent popping. Pour onto a plate.
- Form oatmeal into balls the size of a large walnut (about 2 tbsp) - one cup should yield about 8 balls. Roll in shredded cheese, then in sesame seeds. Flatten slightly.
- Pour about 1/2" vegetable oil into a skillet. Place over medium heat until oil shimmers. Fry patties, pressing lightly with spatula, about 10 minutes on each side, until the cheese-and-sesame coating is very crisp. Sprinkle each fritter with a pinch of sea salt after removing from the oil but while still hot.
- Place all the sauce ingredients in a blender or food processor and puree until smooth. Serve alongside the fritters.
Nutrition Facts : Calories 201.4, Fat 18.6, SaturatedFat 3.3, Cholesterol 3.6, Sodium 282.8, Carbohydrate 5.7, Fiber 1.6, Sugar 0.1, Protein 4.2
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