Vegetable Fritters With Herbed Creme Fraiche Recipes
HERB FRITTERS
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
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
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
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
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
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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- Heat 1 Tbsp cooking oil in a large non-stick skillet (cast iron, ceramic, or teflon) over medium heat. Once the skillet is hot and the oil is shimmering, add the vegetable fritter batter to the skillet in ¼ cup dollops, pressing the mixture down to a flat pancake once it's in the skillet. Cook the fritters for about 3 minutes on each side, or until deep golden brown on both sides. Cook 3 or 4 fritters in the skillet at a time, adding another tablespoon of oil between batches. Transfer the cooked fritters to a paper towel lined plate.
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