Vegetable Fritters With Herbed Creme Fraiche Recipes

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

HERB FRITTERS

Herb Fritters image

Crispy herb fritters are an unusual way to savor the individual pleasures of a full range of fresh herbs. Dipped in beer batter, fried lightly in oil, and served with lemon wedges, they make a delightful accompaniment to a glass of wine.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 8

Ingredients

2 large eggs, separated
1 1/2 tablespoons vegetable oil, plus more for frying
1/2 cup beer
3/4 cup all-purpose flour
3 ounces assorted herbs such as basil, mint, sage, parsley, oregano, tarragon, and chives
1 teaspoon coarse salt, plus more for seasoning
1/4 teaspoon freshly ground pepper
1 lemon, cut into wedges

Steps:

Whisk together yolks, oil, and beer in a bowl. Slowly add flour, stirring until just combined. Set aside 20 minutes. Wash and dry herbs. Whisk egg whites to soft peaks; fold into beer batter. Add salt and pepper.
In a heavy-bottomed saucepan, heat oil, 1 inch deep, over medium heat until hot but not smoking, 375 degrees. Dip each herb into batter, shaking off excess, until lightly coated. Place herbs in oil, turning until golden, about 1 minute. Drain on paper towels; season with salt. Serve with lemon wedges.

VEGETABLE FRITTERS WITH HERBED CREME FRAICHE

Vegetable Fritters with Herbed Creme Fraiche image

Don't know what to do with leftover vegetables? This is a great clean-out-the-fridge recipe. The eggs in the batter help bind together the various veggie odds and ends, while the flour gives the fritter structure.

Provided by Food Network

Time 30m

Yield 6 to 8 fritters

Number Of Ingredients 19

Ingredients

2/3 cup all-purpose flour
1/2 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
1 large egg
1/2 cup whole milk
1 teaspoon zaatar
1/4 teaspoon garlic powder
1/2 cup chopped red onion
1/2 cup chopped cauliflower
1/2 cup shredded carrot
1/2 cup shredded zucchini
Vegetable oil, for frying
1/2 cup creme fraiche
1/4 teaspoon kosher salt
1 tablespoon chopped fresh chives, plus more for serving
1 teaspoon chopped fresh dill, plus more for serving
Zest of 1 lemon
1 tablespoon fresh mint leaves, for serving

Steps:

For the fritters: In a large bowl, whisk together the flour, sugar, salt and baking powder. In a separate medium bowl, whisk together the eggs and milk. Whisk the wet ingredients into the dry ingredients until fully incorporated. Whisk in the zaatar and garlic powder.
Add the onion, cauliflower, carrot and zucchini to the batter and mix well so that all the vegetables are well coated in batter.
In a medium skillet, heat 3 to 4 tablespoons of vegetable oil (enough to coat the bottom of the pan) over medium-high heat.
Scoop 1 to 2 heaping spoonfuls of fritter batter into the oil and allow to spread and lace out. Cook on one side until golden brown, 1 to 2 minutes, then flip with a fish spatula or pancake turner and brown on the second side, 1 to 2 minutes. (Make sure to flip the fritters away from you so you don't splash hot oil onto yourself.) Remove the finished fritters to a paper towel-lined plate or wire rack to drain. Continue with the rest of the batter.
For the herbed creme fraiche: Combine the creme fraiche, salt, chives and dill in a small bowl. Fold in the lemon zest.
Serve the fritters with the sauce and garnish with more fresh mint leaves, dill and chives.

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