Papaya Fritters Recipes

PAELLA FRITTERS

Steps:

• For the romesco sauce: Blend roasted red peppers, almonds, olive oil, vinegar, green onions, garlic, parsley, salt and pepper in a food processor until smooth.
• For the rice: Lightly brown chorizo in a small pan.
• Brown onions and garlic in olive oil in a large pan on high heat. Add smoked Spanish paprika and cook until fragrant. Add white rice and gently stir to coat, then add saffron, chicken stock, tomatoes and salt. Simmer, covered, on low heat, until rice is cooked, about 15 minutes. Remove from heat and let sit for 10 minutes, then fold in the chorizo, chicken, peas, lemon zest, green onions and manchego cheese.
• For the fritters: Mix rice with 1 beaten egg, then press down tightly.
• Combine flour, cornmeal, cornstarch, panko, salt, black pepper, cayenne pepper, garlic powder and dried oregano in a bowl. Stir together milk with remaining beaten egg.
• Scoop the rice into balls and toss in egg wash, then finish in the dry mixture.
• Bring oil to 350 degrees F in a deep-fryer or a Dutch oven fitted with a deep-fry thermometer.
• Fry the fritters until golden brown, 3 to 5 minutes.
• Plate the fritters on top of arugula and top with romesco sauce.

EASY SQUASH FRITTERS

Steps:

• Mix grated squash, baking mix, milk, egg, Parmesan cheese, butter, salt, pepper, and garlic-herb seasoning together in a large bowl.
• Heat oil in a large skillet over medium heat. Drop tablespoonfuls of the batter into the hot oil about 1 inch apart. Cook for 1 1/2 to 2 minutes; flip and continue cooking until lightly browned on the second side. Drain on a paper towel-lined plate. Repeat with remaining batter, adding oil to the skillet as needed.

PAPAYA FRITTERS

Steps:

• Combine flour, milk, egg and sugar. Then stir in papaya. (do not use electric mixer).
• Drop by teaspoonfuls into hot oil.
• Cook 1 to 2 minutes on each side or until golden brown.
• Drain on paper towels.
• Fritters can also be cooked on a griddle, like a pancake.
• Serve hot as a snack or side dish.

SPICY POTATO FRITTERS (BUJIA)

Steps:

• For the batter: Combine dry ingredients in a bowl, add the water, and mix with a spoon until smooth and creamy. Set aside.
• For the potato fritters: Roast the mustard seeds in a dry pan until they turn gray, become aromatic, and begin to pop. (This will happen quickly.) Lower the heat, add the cumin seeds, and roast until brown, being careful not to burn them, about 2 minutes. Add the clarified butter and crushed neem leaves, and cook until lightly brown. Add the onions and cook 3 to 5 minutes. Add the garlic and turmeric, remove from heat, and stir in the cilantro, serrano chile, salt, and pepper.
• Meanwhile, cook the potatoes in salted water until soft. Drain and cool. Coarsely grate the potatoes and mix gently with the onion and spice mixture. Adjust seasoning.
• To form the fritters, press some mixture tightly between your palms into half dollar rounds. (They can be held in the refrigerator a few hours.)
• To cook: Heat the oil in a large saucepan to 350 degrees F. Dip the potato fritter rounds into the batter and drop them into the hot oil. Fry until golden brown on all sides, about 2 minutes total. Remove with a slotted spoon and drain on paper towels. Serve immediately with Mint and Cilantro Chutney and Yogurt Sauce for dipping. Fritters can be made early in the day and reheated.
• Mix the ingredients in a bowl. Turn out onto a board and chop until a paste is formed.
• Have ingredients measured and nearby before beginning. Heat the oil in a small skillet over high heat. Add the mustard seeds. (They will begin popping immediately so have a cover close at hand for escaping seeds.) Cook until popping stops.
• Lower the heat, add the cumin seeds, and cook until they turn golden, about 1 minute. Stir in the garlic for 10 seconds, then the ginger for 10 seconds more, and remove from the heat. Stir in the turmeric, paprika, pepper flakes, and salt. Mix the spices and yogurt together in a bowl. Chill before serving.

PINCHED RICE FLOUR PAKORA FRITTERS WITH PAPAYA

Steps:

• 1. In a food processor, pulse together the ginger, green chile peppers, onion, cilantro, spinach, and lemon juice until just minced. (Do not Purée.) Add the papaya and pulse until coarsely chopped (do not mince). Transfer to a bowl. Add the rice and chickpea flours, salt, and baking soda and mix well to make a thick, almost dough-like mixture. Add some more rice or chickpea flour, if needed.2. Heat 1 tablespoon oil in a small nonstick saucepan over medium-high heat and add the mustard seeds and asafoetida. They should splutter upon contact with the hot oil, so cover the pan and reduce the heat until the spluttering subsides. Quickly add the curry leaves, stir 30 seconds, then mix the spices into the mixture.3. Heat the peanut oil as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Divide the mixture into 12 equal portions and form into rolls or cylinders, each about 1 inch thick and 3 inches long (they don't have to be smooth). Carefully slide them into the hot oil, adding as many as the wok can hold at one time without crowding, and fry, turning and moving them around as needed until golden, 2 to 3 minutes.4. Transfer with slotted spatula to paper towels to drain. When cool enough to handle, pinch off about 1-inch pieces from each roll and refry in hot oil, drain on paper towels again, then serve on a bed of shredded lettuce.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.