Wednesday, August 4, 2021

Fritter time!

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Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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Fritters can be made with a variety of ingredients. Here are some of mine and my family’s personal favorites!

Fritter time

Vegetable Fritters With Garlic Herb Dipping Sauce

Vegetable Fritters with Garlic Herb Sauce

Ingredients

Garlic herb dipping sauce

  • 1/2 cup sour cream
  • 1/2 tsp dried parsley
  • 1/4 tsp dried oregano
  • 1/4 tsp dried basil
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder
  • 1/8 tsp salt
  • 1/8 tsp pepper

Vegetable fritters

  • 1/2 lb. frozen broccoli florets
  • 1 cup of frozen corn
  • 1 carrot
  • 3 green onions
  • 1/4 tsp garlic powder
  • 1 tsp salt
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 3 Tbsp cooking oil
Vegetables
Instructions
  1. Make the garlic herb dipping sauce first, so the flavors have some time to blend. In a small bowl, stir together the sour cream, dried parsley, dried oregano, dried basil, garlic powder, onion powder, salt, and pepper. Refrigerate the dip until ready to eat.
  2. Allow the broccoli and corn to thaw, or use the defrost function on a microwave thaw to them. Finely chop the broccoli. Peel and grate the carrot using a large-holed cheese grater. Slice the green onions.
  3. Add the broccoli, corn, carrots, and green onion to a large bowl. Also add the flour, eggs, garlic powder, and salt. Stir until everything is evenly combined.
  4. 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.
  5. Once all the fritters are cooked, serve while still warm, with the garlic herb sauce for dipping.

Corn fritters

https://www.allrecipes.com/recipe/18040/corn-fritters/

Ingredients
  • 3 cups oil for frying
  • 1 cup sifted all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon white sugar
  • 1 egg, lightly beaten
  • ½ cup milk
  • 1 tablespoon shortening, melted
  • 1 (12 ounces) can whole kernel corn, drained
corn
Instructions
  1. Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
  2. In a medium bowl, combine flour, baking powder, salt, and sugar. Beat together egg, milk, and melted shortening; stir into the flour mixture. Mix in the corn kernels.
  3. Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.

Zucchini fritters

https://www.cookinglight.com/recipes/zucchini-fritters

Ingredients

  • 1 pound (about 2 medium) zucchini, grated
  • 3/4 teaspoon kosher salt, divided
  • 1 1/2 ounces (about 1/3 cup) all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 2 large eggs, lightly beaten
  • 1 garlic clove, finely chopped (about 1 tsp.)
  • 3 tablespoons olive oil
  • 4 teaspoons reduced-fat sour cream
  • 2 tablespoons finely chopped fresh chives
fritter time
Instructions
  1. Preheat the oven to 250°F. Stir together zucchini and 1/4 teaspoon of the salt in a large wire-mesh strainer set over a large bowl. Let stand until zucchini has released water, about 15 minutes. Discard liquid. Place zucchini in a kitchen towel, and squeeze to remove excess water. Add zucchini to a large dry bowl.
  2. Add flour, Parmesan, eggs, and garlic to the bowl with zucchini; stir until combined.
  3. Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium. Add 1 heaping tablespoon zucchini mixture to the skillet, flattening with a spoon to create a 3-inch round. Repeat to make 3 more fritters. Cook until golden brown and slightly crisp, about 2 minutes. Flip and continue cooking until browned on both sides, about 1 more minute. Transfer fritters to a large baking sheet lined with a wire rack, and keep warm in a preheated oven. Working in batches, repeat with remaining oil and batter.
  4. Sprinkle fritters with remaining 1/2 teaspoon salt, and top evenly with sour cream and chives. Serve immediately.

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