Its a new week and time to begin it with some awesome recipes. Here are some delicious ideas:
In a large bowl, mix together the zucchini, onion, eggs, Romano cheese, milk, and flour. Season with salt, pepper, garlic powder, onion powder, and parsley.
Heat about 1 tablespoon of shortening in a large skillet over medium heat. Drop 1/4 cupfuls of the batter into the skillet, and flatten slightly with the back of a spatula. Turn fritters over when the center appears dry. Cook on the other side until golden brown. Set aside and keep warm. Add more shortening to skillet as needed, and continue with remaining batter.
Drain on a paper towel and serve hot with pesto.
Fruit and Champagne Fritters with Berry Sauce by Amy Stafford
1 cup sifted flour
1 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
2 eggs, separated
1/4 cup milk
1/4 cup champagne
vegetable oil for deep frying
2 bananas, sliced in large 1″chunks
2 apples, peeled and cored cut into 1″ chunks
1 pineapple, peeled, and cut into 1″ large chunks
powdered sugar for dusting
1- 12 ounce bag of frozen raspberries
1 tablespoon vanilla-coffee syrup or Vanilla extract
3 tablespoons confectioners’ sugar
Directions for Fritters:
Sift together flour, baking powder, sugar and salt.
Mix together egg yolks, milk, and champagne.
Stir into dry ingredients until well mixed.
Whisk egg whites until stiff. Fold into the batter.
Pour oil into a deep fryer or heavy deep kettle and heat to 370°.
Put fruit chunks in batter; spoon into hot deep oil and fry for 3 to 4 minutes. Drain on paper towels.
Sprinkle hot fritters with powdered sugar. Serve with Raspberry Sauce
Directions for Raspberry Sauce:
Place frozen Raspberries in a medium bowl and smash with the back of a fork.
Add confectioners sugar, vanilla or vanilla-coffee syrup, stir to combine then drizzle over fritters.
Chilli Corn Fritters with roasted tomatoes
¼ cup (35g) plain flour
1 tablespoon rice flour
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon chilli powder
½ teaspoon smoked paprika
1 egg, beaten lightly
¼ cup (60ml) milk
1½ cups (250g) fresh corn kernels
2 green onions (green shallots), sliced finely
2 tablespoons finely chopped fresh coriander
12 cherry tomatoes, halved
2 teaspoons balsamic vinegar
2 teaspoons olive oil
sea salt and cracked black pepper, to taste
Preheat oven to 200°C/180°C fan forced. Place tomatoes on a small oven tray lined with baking paper; drizzle with vinegar and oil, and sprinkle with salt and pepper. Roast tomatoes for about 15 minutes or until beginning to collapse.
Meanwhile, sift flours, baking powder, salt and spices into a medium bowl; gradually whisk in combined egg and milk until mixture is smooth. Stir in corn, onion and coriander.
Cook fritters in batches, by dropping 2 teaspoons of batter into a large, heated, oiled non-stick frying pan; cook fritters until lightly browned on both sides.
Serve the fritters topped with roasted tomatoes.
Just toooooo delicious and what a nice spin on just plain pumpkin fritters as well! See ya'll tomorrow peeps!
Chef shants xxxxx