SWEET POTATO FRITTERS
Steps:
- In a shallow pan, heat oil to 350 degrees F.
- Score sweet potato with a fork and microwave on high for 6 minutes or until cooked through. Let cool. Cut sweet potato in half, scoop out the flesh, and place it into a mixing bowl with the butter. Mash well. Add egg, bread crumbs, flour, salt, and pepper and mix well. Add the chives and corn and mix gently. Using 2 spoons to shape, scoop mounds into hot oil, cooking on both sides, in batches, until golden brown. With a slotted spoon or spider, remove fritters from oil and place on paper towel to dry. Mix sour cream, reserved chives, salt and pepper, to taste, and place a small dollop on each fritter when ready to serve.
SWISS CHARD AND HERB FRITTERS
These golden brown fritters, which come from Shvil's Tunisian-Jewish family, are bursting with fresh flavor, thanks to a generous helping of Swiss chard, parsley, cilantro, and dill. They're especially delicious as part of the traditional Sephardic Rosh Hashanah seder meal.
Provided by Renana Shvil
Categories Appetizer Rosh Hashanah/Yom Kippur Chard Hors D'Oeuvre Fry Deep-Fry Fall
Yield 8-10 appetizer servings
Number Of Ingredients 16
Steps:
- Season chard with 1/2 tsp. salt. Let sit in a colander 10 minutes. Squeeze out excess water with your hands. Transfer to a cutting board and chop.
- Finely grind coriander and caraway seeds in spice mill or with mortar and pestle. Finely chop cilantro, dill, and parsley.
- Toss chard, ground coriander and caraway seeds, herbs, onions, breadcrumbs, harissa, pepper, and 1/2 tsp. salt in a large bowl. Beat 3 eggs to blend in a small bowl, then stir into chard mixture.
- Working 3 Tbsp. at a time, portion chard mixture into round, flat patties (you should have about 25 total). Transfer to a rimmed baking sheet or plate.
- Shape 3 tablespoons of the mixture into round flat patties. Repeat with the remaining mixture.
- Pour oil into a large heavy skillet to a depth of 1/4" and heat over medium until shimmering. Beat remaining 3 eggs to blend in a medium wide shallow bowl.
- Dip each patty into egg, letting excess drip back into bowl. Working in batches, fry patties until set and a golden brown crust forms, 3-4 minutes per side. Transfer to a paper towel-lined plate; season with salt.
- Serve immediately or at room temperature with yogurt alongside, if using.
DANDELION FRITTERS
These wild springtime blossoms have a mild, slightly bitter flavor.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- When picking dandelions, pinch blossoms off from top of stems. Fill a medium bowl with 4 cups of cool water. Add 1 teaspoon salt and lemon juice. Place dandelions in the bowl and push them down into the water several times to clean them. Drain dandelions upside down on paper towels.
- In a medium bowl, sift together flour, cornmeal, remaining 1/4 teaspoon salt, pepper, and chile powder. Add thyme, and mix well. In a small bowl, whisk together egg and milk. Pour egg mixture into flour and stir until well combined to form a batter.
- Pour 1 inch of oil into a 9-inch cast-iron skillet. Heat oil to 375 degrees. Gently dip each flower into batter. Carefully place in hot oil; do not crowd. Fry until golden, about 2 minutes, turn, and fry 1 more minute if necessary. Drain on paper towels. Salt lightly. Serve hot as hors d'oeuvres or a side dish.
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
WEED FRITTERS
yup.. it's food from weeds! Pick some dandelion leaves, or nettles and make fritters. This is a greek recipe - called hortakeftedes. Horta means wild greens and anything can be used from spinach, to beetroot tops. Traditionally wild greens (weeds) are used which can have a lovely bitter taste. Suit yourself.
Provided by esther da pester
Categories Vegetable
Time 30m
Yield 8-16 fritters
Number Of Ingredients 7
Steps:
- mix the flour, polenta, milk and egg yolks together in a bowl- it's very dry so of course i got carried away and added heaps of milk, but later the greens add wetness so resist.
- leave it somewhere peaceful to rest for 30 minutes.
- cook your weeds in boiling salted for 10 minutes with the garlic.
- drain and rinse in cold water then drain well.
- add garlic and greens to the floury mixture.
- season with salt and pepper and stir well.
- heat about 1cm of olive oil in a heavy frypan.
- shape mixture into fritters- add flour if too wet.
- fry 5 minutes on each side or until golden.
- serve with yoghurt and cold beer.
Nutrition Facts : Calories 201.4, Fat 2, SaturatedFat 0.5, Cholesterol 47.2, Sodium 33.4, Carbohydrate 39.3, Fiber 2.8, Sugar 1.4, Protein 6.5
EASY WEED KILLER
Our HOA is a stickler about grass/weeds in the expansion joints of the driveway, but I am extremely leery of herbicides (or any commercial 'cide'). This easy mixture is also safe enough to let my 10 yr old help out when we are sprucing up the yard! How many lawn care products can say that?!? =)
Provided by SeaDawn
Categories Household Cleaner
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Combine ingredients.
- Stir, agitate, swirl, etc until salt is dissolved.
- Put in spray bottle & mist away!
- Note: Don't mist it if you don't want it dead. Weeds shrivel & brown in 2-3 days. I've also used ice cream type salt with no noticeable change in effectiveness.
- Easily increased using 1 part salt/2 parts water.
- As always, keep away from small children who may be young enough to ingest it. (Eww!).
Nutrition Facts : Sodium 9.5
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
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