MILKY SWEET FRITTERS
This recipe is very easy and fast to prepare. Using simple or basic ingredients. Even the kids will love it. Delicious served warm with hot tea or coffee.
Provided by NormaJ
Categories Desserts
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Sift flour, baking powder, baking soda, and salt together in a bowl. Stir in milk and condensed milk until smooth.
- Spoon batter into the hot oil and deep-fry until golden brown, 3 to 5 minutes.
Nutrition Facts : Calories 517.6 calories, Carbohydrate 88.8 g, Cholesterol 21.1 mg, Fat 11.6 g, Fiber 2.1 g, Protein 13.9 g, SaturatedFat 4.2 g, Sodium 562.6 mg, Sugar 29.1 g
CHILE SWEET CORN FRITTERS
These easy fritters celebrate the flavors of summer and can be made all year round using frozen sweet corn. They are perfect for the whole family. I like to add a little fresh chile heat to mine, but when I am making them for kids, I simply leave it out.
Provided by Food Network
Time 35m
Yield 12 fritters
Number Of Ingredients 13
Steps:
- In a medium bowl, mix the corn, onion, chile if using, garlic, parsley and yeast flakes. Stir in the flour and baking powder. Gradually stir in the milk, mixing to combine all the ingredients. Season with a pinch of salt and pepper and stir in the lemon juice.
- Heat 1 tablespoon oil in a large sauté pan over medium-high heat. To check the heat, drop a test piece of batter in, and you should hear a sizzle in the pan.
- Spoon 1 tablespoon of the corn mixture into the pan for each fritter, leaving a little space between them so they don't stick together. Pat each fritter down with the back of the spoon so it is flatter and easier to cook on both sides. Fry until golden brown on the first side, about 2 minutes, then flip to brown the other side, about 2 minutes more.
- Cook the fritters in batches, using 1 tablespoon of oil for each batch, until all the corn mixture has been cooked.
- Serve with the warmed sweet chili sauce for dipping.
SWEET APPLE FRITTERS
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk together the flour, confectioners' sugar, baking powder, cinnamon, allspice, salt and nutmeg in a large bowl. Pour in the cider and vanilla extract, and whisk to make a smooth batter.
- Preheat the oven to 200 degrees F.
- Pour enough oil into a heavy-bottomed soup pot so it comes about a third of the way up the sides. Heat the oil over medium heat until a deep-frying thermometer inserted in the oil registers 360 degrees F.
- Peel, core and slice the apples into rounds, about 1/3-inch thick. Put some flour in a shallow bowl. Working in batches, dust the apple slices in the flour, then dip in the batter to evenly coat. Carefully add to the oil. Fry, turning once, until golden and crisp, about 5 minutes. Transfer to a rack set on a baking sheet, and keep warm in the oven. Repeat the process until all of the apples are cooked, allowing the oil to return to 360 degrees F between batches.
- Dust with confectioners' sugar or cinnamon sugar and serve immediately.
SWEET APPLE FRITTERS
I grew up eating these apple fritters. They are shaped like a pancake and sprinkled in cinnamon-sugar. We always had this with dinner as a side dish. They are also easy to make for a crowd since you can fry them up in advance and then pop them into the oven just before dinner.
Provided by karen
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, beat eggs with milk, salt and sugar.
- Add flour and baking powder to egg mixture and mix until smooth.
- Preheat oven to 325 degrees.
- Peel and core apples.
- Slice 1/4 to 1/2" thick so that they are shaped liked doughnuts with the core hole in the center of each slice.
- Squeeze lemon juice over apples.
- Heat oil in large skillet.
- Dip apples in batter and let excess drip off, then brown on each side in skillet.
- Lay on a cookie sheet in a single layer.
- Sprinkle with cinnamon sugar.
- Bake for 30 minutes or until soft.
Nutrition Facts : Calories 249.2, Fat 9.3, SaturatedFat 1.9, Cholesterol 110, Sodium 388.5, Carbohydrate 38.8, Fiber 5, Sugar 17.7, Protein 6.4
SWEET FRITTERS WITH CINNAMON-ORANGE SYRUP
Juana Vázquez-Gómez of Redondo Beach, California, writes: "Growing up in Cuernavaca, just outside Mexico City, I remember my grandmother cooking elaborate Mexican meals every day. My mother continued that tradition, but not in such an all-consuming manner. For her it was a great joy to plan a menu and then invite people to help with the preparation. "The women in my life taught me the beauty of a good meal. I still use many of their recipes today, but unlike my grandmother I don't spend an entire day in the kitchen. Fortunately, my husband and kids like to cook, so I've found a balance between my grandmother's time-intensive recipes and my mother's practicality. " Juana serves these fritters for dessert, but they make a great breakfast dish, too.
Provided by Juana Vázquez-Gómez
Yield Makes 10 to 12 servings
Number Of Ingredients 11
Steps:
- Bring brown sugar, 1 cup water, and orange juice to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Boil until syrup reduces to 2 cups, about 10 minutes. Remove from heat and whisk in cinnamon.
- Combine remaining 1 cup water, butter, sugar, and salt in medium saucepan. Stir over medium heat until butter melts. Remove saucepan from heat and add flour. Using wooden spoon, stir until smooth. Return saucepan to heat and stir until mixture thickens and comes away from sides of saucepan, about 2 minutes. Transfer mixture to large bowl. Cool 5 minutes. Using electric mixer, add eggs 1 at a time, beating until dough is thick and smooth after each addition.
- Add enough oil to heavy large saucepan to reach depth of 2 inches. Attach deep-fry thermometer and heat oil to 375°F. Working in batches, add 1 heaping teaspoonful batter to oil for each fritter. Fry until golden and tripled in size, about 8 minutes. Using slotted spoon, transfer fritters to paper towels to drain. Mound fritters on serving platter. Dust with powdered sugar and drizzle with cinnamon syrup. Serve, passing remaining syrup separately.
CITRUS ASPIC WITH HONEY AND MINT
Steps:
- Over a bowl, cut the grapefruit in half, and section it, reserving all juice. Cut sections into small pieces. Remove as much of the white membrane or pith as possible. Peel navel oranges and tangerines; then, over same bowl, trim away pith. Separate into sections, and cut into small pieces, reserving all juice. Strain fruit, and set aside. To reserved juice, add juice of temple oranges.
- Toss fruit with honey and mint, and divide among 4 small bowls. Put juices in a small saucepan, and sprinkle gelatin over surface. Wait a couple of minutes, then warm mixture over low heat, stirring to dissolve gelatin. Cool slightly, then pour mixture over fruit.
- Refrigerate for about an hour, or until liquid in bowls gels. Serve, garnished with additional mint.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 0 grams, Carbohydrate 32 grams, Fat 0 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 26 grams
SWEET ASPIC
Provided by Suzanne Hamlin
Categories dessert, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Make a simple syrup by mixing the sugar and water in a small saucepan. Bring to a boil, stirring until the sugar is dissolved. Remove from the heat, and let cool.
- Soften the gelatin sheets in enough cold water to cover for about 5 minutes. Squeeze out excess water. If using powdered gelatin, sprinkle it over 1/4 cup cold water, and allow to soften for 5 minutes. In a saucepan, mix the softened gelatin with the juice and sugar syrup. Warm gently, stirring, until the gelatin is dissolved.
- Transfer to a decorative serving dish or four 1/2-cup molds sprayed with flavorless oil. Or divide mixture among four stemmed glasses.
- Cover and chill for 4 hours or overnight. If using molds, loosen the jell by running a blunt knife around the edges. Invert onto a plate and serve.
Nutrition Facts : @context http, Calories 167, UnsaturatedFat 0 grams, Carbohydrate 38 grams, Fat 0 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 11 milligrams, Sugar 35 grams
CHICKPEA FRITTERS WITH SWEET-SPICY SAUCE
Chickpeas are a common ingredient in many dishes in Pakistan where I grew up. I have combined the light spice of Pakistani foods with the love of deep-fried finger foods that many Americans, including my daughters, enjoy. To eat, dip this chickpea recipe in chilled yogurt. -Shahrin Hasan, York, Pennsylvania
Provided by Taste of Home
Time 20m
Yield 2 dozen (1 cup sauce).
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first 6 ingredients; refrigerate until serving., Place the chickpeas and seasonings in a food processor; process until finely ground. Add egg and baking soda; pulse until blended. Transfer to a bowl; stir in cilantro and green onions., In a cast-iron Dutch oven or an electric skillet, heat oil to 375°. Shape rounded tablespoons of bean mixture into balls. Drop a few at a time into hot oil. Fry until golden brown, 2-3 minutes, turning frequently. Drain on paper towels. Serve with sauce.
Nutrition Facts : Calories 46 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 156mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
CORN FRITTERS WITH SWEET CHILI SAUCE
If you like savoury potato pancakes, latkes, etc. you'll love this one! Goes well as a lunch, casual dinner or even appetizer. We ate the leftovers for breakfast :-) This recipe comes from my new favorite cookbook "Bill's Food" by Bill Granger - an Aussie chef.
Provided by ajaneck
Categories Corn
Time 30m
Yield 24 Fritters
Number Of Ingredients 17
Steps:
- Corn Fritters: Sift the ground rice, flour, baking powder, salt, corander and cumin into a bowl.
- Add the egg, lemon juice and 1/2 c.
- water and beat to a smooth batter.
- Add the corn, spring onion and chopped cilantro and stir to combine.
- Heat the oil in a large non-stick frying pan over med to hi heat.
- When oil is hot, add 2 tblsp of mixture for each fritter and flatten with the back of a spoon.
- Cook about 2 to 3 min, or until golden brown, then flip.
- Sweet Chili Sauce: Combine all the ingredients for the sauce in a small saucepan and stir over a low heat until the sugar dissolves.
- Bring to a boil, then cook for 5 min or until the mixture thickens to a slightly syrupy consistency.
- Remove from the heat and allow to cool and serve with the fritters.
Nutrition Facts : Calories 85.1, Fat 2.7, SaturatedFat 0.4, Cholesterol 8.8, Sodium 250.6, Carbohydrate 14.7, Fiber 0.7, Sugar 6.7, Protein 1.3
SWEET FRITTERS WITH CITRUS ASPIC
Steps:
- FOR ASPIC: Cut peel and pith from oranges and grapefruit. Working over large bowl and using small knife, cut between membranes to release fruit segments into bowl. Divide orange and grapefruit segments among eight 3/4-cup ramekins, placing 6 to 7 segments in bottom of each dish. Working over large measuring cup, squeeze membranes to extract more juices. Add enough orange juice and grapefruit juice to cup to measure 1 1/2 cups each. Combine citrus juices and honey in medium saucepan. Boil until reduced to 1 2/3 cups, about 15 minutes. Pour 2 tablespoons cold water into small bowl. Sprinkle gelatin over and let stand until softened, about 10 minutes. Stir gelatin mixture into reduced citrus juices. Stir over low heat just until gelatin dissolves, about 45 seconds (do not boil). Divide among ramekins (ramekins will be about half full). Refrigerate until softly set, about 4 hours. (Can be made 1 day ahead. Keep refrigerated.) FOR FRITTERS: Bring 1 cup water, butter, 1 tablespoon sugar, vanilla and salt to boil in heavy medium saucepan. Remove from heat. Add flour and stir with wooden spoon to blend. Stir over medium heat until dough pulls away from sides of pan, about 45 seconds. Remove from heat. Add eggs 1 at a time, stirring vigorously with wooden spoon after each addition. Place remaining 1 cup sugar in shallow bowl. Pour oil to depth of 3 inches in heavy large pot. Heat oil to 340. Working in batches and using teaspoon dipped into water, scoop dough into mounds that are scant 1 inch in diameter and fry until golden, about 5 minutes. Using slotted spoon, transfer fritters to paper-towel-lined plate to drain. Roll in sugar to coat. Serve hot or at room temperature with chilled aspic.
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