Half fill a wok or saucepan with water and place a bamboo steamer over the water.Transfer the cooked carrot to a food processor.
Garfish grilled in fig leaves are the perfect partner for these Greek tomato fritters.GREEK TOMATO FRITTERS, GRILLED GARFISH & TZATZIKI Serves 4 / Preparation 30 minutes plus draining and sitting time / Cooking 15 minutesGreek tomato fritters or keftedes are usually eaten as a snack, but here I've made them a more substantial meal served with grilled garfish.
Recipe: These aren’t classic latkes, but they have all the crispness you want in Hanukkah’s traditional fritters
Cook the potatoes several hours before you grate them so they have plenty of time to chill.4large russet potatoes (3 pounds total)
Salt and pepper, to taste
About 1 cup mixed canola and olive oil, or more as needed
Drain two 400g cans of cannellini beans.Chop a tablespoon of rosemary leaves finely and stir into the softening shallot.
Garnish with cilantro and serve with curry yogurt sauce.For the Curry Yogurt Sauce: In a small skillet, over low heat, add olive oil and heat through.
26, 2017(Photo: By Pat McDonogh / CJ)Buy PhotoChef Harold’s artichoke fritters with roasted red pepper chutney sauceServes 11 ½ cups artichoke hearts¼ cup red bell pepper¼ cup diced red onion¼ cup diced green onion2 teaspoon baking powder1 tablespoon tarragon1 fresh jalapeño1 teaspoon salt1 teaspoon white pepper3 whole raw eggs½ cup seasoned flourQuarter-dice the artichokes.Place them in a stainless steel bowl with all the remaining ingredients except the flour.
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(L) Fullsteam's Mr.But, sometimes, the Durham brewery ventures into late-night territory to serve fried treats with a personality.
And this time of year, a warm dessert is most welcome.Harris in her well-known book “The Welcome Table” (Simon & Schuster, 1995), which celebrated African-American heritage cooking.
Make relish: Purée bell peppers, onion, tomatoes, chile, and salt in 2 batches in a food processor.Make fritters: Purée peas, onion, and chile in food processor until as smooth as possible, then blend in egg and salt.
Make sauce: Purée bell peppers, onion, tomato, chile, and salt in a food processor.Make fritters: Purée drained peas, onion, and chile in a food processor until as smooth as possible and blend in egg and salt.
Cover and refrigerate until flavors blend, at least 1 hour or overnight.For fritters: Whisk flour, salt, baking soda and cayenne pepper in medium bowl to blend.
Pour enough oil into heavy large skillet to reach depth of 1 inch; heat oil over medium-high heat to 350°F.Fry fritters until golden brown and cooked through, turning occasionally, about 5 minutes.
Transfer bacon to paper towels to drain and reserve bacon fat in a heatproof bowl.Crumble bacon.
YieldMakes 2 (brunch or lunch main course) servings
Active Time25 min
Total Time35 minIngredientsFor salsa2 plum tomatoes, coarsely chopped1/3 cup chopped white onion2 tablespoons chopped fresh cilantro1 to 2 tablespoons chopped pickled jalapeño chiles1 tablespoon fresh lime juiceFor fritters2 ears corn, shucked1 large egg1/2 cup milk1/3 cup yellow cornmeal2 1/2 tablespoons all-purpose flour1/4 teaspoon salt2 to 3 tablespoons vegetable oilAccompaniment: sour creamPreparationMake salsa: Stir together all salsa ingredients and season with salt.Make fritters: Cut corn kernels from ears and scrape cobs to extract juice, then discard cobs.
Make fritters: Purée scallops, egg white, shallot, salt, and pepper in a food processor.Transfer mixture to a bowl and stir in shrimp.
Boil until syrup reduces to 2 cups, about 10 minutes.Combine remaining 1 cup water, butter, sugar, and salt in medium saucepan.
Make fritters: Mix mayonnaise, mustard, lemon peel and hot pepper sauce in medium bowl to blend.Shape crab mixture into six 2 1/4-inch-diameter patties, using 1/4 cup mixture for each.
Make fritters while tomatoes cool: Cook corn in a small saucepan of boiling water until tender, about 3 minutes.Whisk together milk and egg in another bowl, then add to dry ingredients and stir until just combined (do not overmix).
Stir together zucchini and remaining fritter ingredients.Season well with freshly ground black pepper.
YieldMakes about 22 frittersIngredients1 1/3 cups all-purpose flour1 1/2 teaspoons double-acting baking powder3 tablespoons granulated sugar1 teaspoon ground ginger3/4 cup chopped fresh pineapple, drained3/4 cup chopped banana1/2 cup milk1 large egg, beaten lightlyvegetable oil for deep-fryingconfectioners' sugar for dusting the frittersPreparation In a small bowl sift together the flour, the baking powder, the granulated sugar, the ginger, and a pinch of salt.In a bowl combine well the pineapple, the banana, the milk, and the egg, add the flour mixture, and stir the batter until it is combined.