fritter

Carrot, Onion, and Spinach Bhajias With Mango Chutney recipe | Epicurious.com

brown sugar

cinnamon

tsp kalonji (black onion

tbsp peeled and julienned fresh ginger

malt vinegar

bourbon

salt

Vegetable oil, for frying—you won't need more than 1 quart

carrots

red onion

ginger,

spinach

red chile, finely chopped

tbsp roughly chopped fresh cilantro

cumin seeds

tsp turmeric

tsp garam masala

½ tsp ground asafetida/hing (optional)

lemon

sea salt

¾ cup gram (chickpea) flour

Squeeze out as much liquid from the grated vegetable as possible.  The little bit of cornstarch that the recipe calls for in the batter also helps these zucchini fritters get nice and crispy.

Zucchini Fritters

rice vinegar

soy sauce

sugar

red pepper flakest

zucchini (about 3 medium), grated

kosher salt

all-purpose flour

chives

cornstarch

black pepper

vegetable oil

Squeeze out as much liquid from the grated vegetable as possible. The little bit of cornstarch that the recipe calls for in the batter also helps these zucchini fritters get nice and crispy.

Bon Appétit

Mix vinegar, soy sauce, sugar, and a pinch of red pepper flakes in a small bowl until sugar is dissolved. Set aside.

Place zucchini in a colander set in the sink and toss with 1/2 teaspoons salt. Let stand 10 minutes, then wring zucchini dry in a clean kitchen towel. Place zucchini in a large bowl and gently mix in egg, flour, chives, and cornstarch; season with salt and pepper.

Heat oil in a large skillet over medium heat. Working in 2 batches, drop 1/4-cupfuls zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side. Transfer fritters to a paper towel–lined plate; season with salt. Serve with soy dipping sauce.

DO AHEAD: Fritters can be made 30 minutes ahead. Keep warm in a 200° oven.

We've never met a corn fritter we didn’t like, and we love this spicy one.

Corn-Jalapeño Fritters

eggs,

Parmesan

kosher salt,

corn kernels

scallion, thinly sliced

½ jalapeño, seeded, finely chopped

Sour cream and lime wedges (for serving)

Never met a corn fritter recipe we didn’t like, and we love this one.

Pulse eggs, flour, Parmesan, and ½ tsp. kosher salt in a food processor to combine. Add corn, scallion, and jalapeño; pulse 2–3 times.

Heat oil in a large nonstick skillet over medium heat. Working in batches, cook heaping tablespoonfuls of batter until golden brown, about 4 minutes per side; season fritters with salt. Serve with sour cream and lime wedges.

These are delicious onion fritters that I have made many times! This batter would also be great for onion rings! Its so light and crisp! I found this on GroupRecipes and it was posted by a member named Youtoo1955. The photo is my own.

Amish Onion Fritters

c flour

Tbsp sugar

Tbsp cornmeal

tsp baking powder

salt-according

c milk

c onions

The 4 easy steps for making delicious corn fritters at home. 

How To Make Crispy Corn Fritters

cornmeal

baking powder

cayenne pepper

corn kernels (from 3 cobs)

jalapeño pepper, seeded and minced (optional)

milk

eggs

Mix the dry ingredients. Whisk the flour, cornmeal, sugar, baking powder, salt, and cayenne pepper together in a large bowl.

Toss corn, jalapeño, and chives with the dry ingredients. Add the corn, jalapeño if using, and chives. Toss with your hands or a spatula until the vegetables are coated.

Prepare the batter. Mix the milk and eggs together in a measuring cup until incorporated, then pour into the flour and corn mixture. Stir with a spatula until all of the flour is moistened. The batter will be quite thick, but do not overmix. Set aside while you heat the oil.

Heat oil and fry the fritters. Heat the oil into a large cast iron skillet over medium heat until shimmering. Drop 4 (1/4-cup) portions of the batter evenly around the pan and flatten each slightly with the back of a spoon or a spatula. Cook until golden-brown on the bottom, 2 to 3 minutes. Flip with a flat spatula and cook until puffed, brown and cooked through, 2 to 3 minutes more. If using frozen corn kernels, they may need 1 to 2 minutes more cook time per side.

Drain and serve the fritters. Transfer the fritters with a spatula to a paper-towel lined plate. Continue making fritters with the remaining batter. Transfer finished fritters to a serving plate and serve warm or at room temperature.

These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chili powder.

Zucchini-Lentil Fritters 

yogurt

lemon juice

Kosher salt

red lentils (masoor dal)

zucchini (about 5 oz.)

½ medium onion, thinly sliced

1¾ tsp. kosher salt, divided,

Kashmiri chile powder

turmeric

parsley leaves

Tbsp. finely grated lemon zest

ghee oil

Whisk yogurt, lemon juice, and sugar in a small bowl to combine. Season with salt and whisk again to combine.

Do Ahead: Yogurt can be made 1 day ahead. Cover and chill.

Rinse lentils, then soak in 2 cups water at room temperature at least 1 hour and up to 12. Soaking the lentils for this long will make them super-plump and tender, which in turn makes them a lot easier to blend.

Meanwhile, trim ends of zucchini and cut crosswise into 3 pieces about 2" long. Cut each piece lengthwise into ¼"-thick planks. Stack a few planks and slice lengthwise into ¼"-thick matchsticks (about the size of a skinny french fry). Transfer zucchini to a colander set in a medium bowl. Add onion and 1 tsp. salt to colander and toss to combine. Let zucchini and onion sit until about 1 Tbsp. liquid has released and the vegetables look wilted and soft, 30 minutes–2 hours (to maximize your downtime, do this while the lentils are soaking). Gently pat dry with paper towels to remove any excess moisture. The less moisture in the veggies, the less soggy your fritters will be, so be sure not to skip this step.

Drain lentils and transfer to a food processor. Add chile powder, turmeric, and ¾ tsp. salt. Pulse, scraping down sides, until a purée forms. Transfer to a medium bowl and add zucchini and onion mixture, parsley, and lemon zest. Toss well with a rubber spatula to combine (it will look like too much vegetables for the lentils, but that’s just what you want).

Heat ghee in a 10" cast-iron skillet over medium-high until a small amount of batter added to the fat excitedly sizzles and sputters. Carefully drop ¼ cup batter into ghee, then flatten to a pancake with the back of a large metal spoon dipped into the hot ghee to prevent sticking. Repeat 3 times for a total of 4 fritters. Fry until deep golden brown on one side (look for the color of a well-fried falafel), about 3 minutes. Turn with a slotted spatula or large spoon and continue to fry until deep golden brown on the second side, about 3 minutes more. Transfer fritters to a wire rack set in a paper towel-lined baking sheet to drain. Season immediately with salt. Repeat with remaining batter (you should have 8–10 fritters).

Transfer fritters to a platter. Serve hot with lemony yogurt alongside.

Shrimp and Green Onion Pancakes

water

coarse kosher salt

gochu garu (Korean red pepper powder)* cayenne pepper

all purpose flour

shrimp,

medium onion, halved, very thinly sliced

onions

peeled,

Asian sesame oil

gochu garu (Korean red pepper cayenne pepper

vegetable oil, divided

Whisk eggs in medium bowl to blend. Whisk in 1 1/2 cups cold water, 1/2 teaspoon salt, gochu garu, and 1/4 teaspoon black pepper. Add flour; whisk until smooth. Mix in shrimp, all onions, and carrot. Let batter stand 1 hour at room temperature.

Whisk soy sauce, 2 tablespoons water, lemon juice, sesame oil, and gochu garu in medium bowl; divide among 4 to 6 small dipping bowls.

Heat 1 tablespoon oil in each of two 10-inch-diameter nonstick skillets over medium heat. Add 1 cup pancake batter to each, spreading to edges of skillet. Cook until edges are firm and bottom is golden brown, about 4 minutes. Using spatula, turn pancakes over. Cook until second side is golden brown and shrimp is cooked through, about 4 more minutes (center will be soft). Increase heat to high and cook until bottom is deep brown, about 1 minute longer per side. Slide pancakes out onto cutting board. Repeat with remaining oil and batter, forming 2 more pancakes. Cut pancakes into wedges. Serve warm or at room temperature with dipping sauce.

Honestly, I am not sure this should really be considered a BLT. I mean I swapped the lettuce for arugula, added melty smoked gouda cheese and some mashed up avocado... because it just works and it needs to be there.

Avocado and Gouda BLT Corn Fritter Stacks with Chipotle Bourbon Dressing

bourbon (may skip if desired)

olive oil

apple cider vinegar

honey

chipotle pepper (minced)

garlic (minced

salt + pepper (to taste)

sweet yellow corn (about 2 ears)

flour

brown suger

pepper

canola oil (for cooking)

bacon

cayenne

cheese (sliced)

grape tomatoes (halved)

arugula

avocado (mashed)

To make the chipotle bourbon dressing. In a small saucepan over medium heat, bring bourbon to a boil. Cook until liquid is reduced to about 2 tablespoons, 3 to 4 minutes. Transfer to a bowl and refrigerate until well chilled. Once chilled add the olive oil, vinegar, honey, chipotle pepper and garlic. Season with salt and pepper and whisk to combine. Set aside.

Preheat oven to 400 degrees F.

Line a baking sheet with foil. Arrange bacon strips about 1 1/2 inches apart. In a small bowl stir together brown sugar and cayenne pepper. Sprinkle the mixture evenly over bacon. Bake 14 to 16 minutes until bacon is browned and crisp. Transfer to paper towel; cool. Halve slices.

While the bacon cooks make the corn fritters. Add the flour, brown sugar, sugar, baking powder, salt, pepper and 3/4 cup of the corn to a food processor. Pulse until blended together, then transfer mixture to a mixing bowl. Stir in remaining corn and milk, mixing until a batter forms. It should be the consistency of a thick pancake batter.

Add oil to a large skillet saucepan and heat over medium high heat.

When the oil is hot add a little less than 1/4 cup of batter to the skillet and then quickly smooth the batter out to a circle. Cook for 2 to 3 minutes, flip and place one slice of gouda cheese right on top of the fritters (leave 4 fritters with no cheese). Cook another 2 minutes or until brown and crisped all over. Remove and repeat with the remaining batter until all the batter has been used. Keep the fritters warm.

To assemble, place four fritters with cheese on 4 plates. Spread with mashed avocado, arugula, tomatoes and a few slices of bacon. Top with another cheesy corn fitter and repeat the layering. Finally add the non-cheesy fritter (should be the 3rd fritter, 3rd layer) and top with a few arugula leaves, tomatoes and bacon. Drizzle with the chipotle bourbon dressing.

The stacks are really pretty, but if you want these to be an easy eat then just leave the fritters unstacked. If you do this though, I would make a little extra bacon and add another avocado. Unstacked fritters leave more room for toppings!

Ready in 40 minutes, these healthy vegetarian fritters make a perfect weeknight meal.

Carrot, black bean and coriander fritters with smoky avocado salsa recipe

carrot, peeled, grated

red capsicum, deseeded, diced

green shallots, thinly sliced

coriander,

tsp finely grated lime zest

tsp cumin

(1/2 cup) wholemeal self-raising flour

avocado, diced

medley tomatoes, quartered

lime juice

tsp smoked paprika

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5751750855001&=domain=taste

5348771529001-5751750855001

Chickpeas bring nuttiness (and protein) to Jill Dupleix's sweet, spicy little carrot cakes. Serve them with harissa yoghurt and watercress or a crunchy green salad.

Carrot cakes with harissa yoghurt

(600 grams) carrots, sliced

can chickpeas, rinsed, drained

coriander leaves

cumin

coriander

egg, lightly beaten

harissa (see note)

low-fat Greek-style yoghurt

bunch watercress, sprigs picked

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981863324001&=domain=del

5348771529001-5981863324001

Tomato and Pimento Cheese Fritters

cornmeal mix

garlic power

tomato

onion,

buttermilk

pimento cheese (plus more for serving, if desired)

pepper jelly, melted (optional)

In a large bowl combine the flour, cornmeal mix, salt, pepper, and garlic powder. Add the tomato and onion and stir to combine.

In a small bowl, lightly beat the egg into the buttermilk, and then add in the pimento cheese and stir to combine. Add the wet mixture to the dry mixture and stir until just combined. Add a small amount if additional buttermilk if you find the batter too thick.

Heat the oil in a large skillet over medium heat. Spoon the batter into the oil by heaping tablespoonsful. Cook 4 to 5 minutes, then flip the fritters and press them flat with the back of a spatula. Cook 4 to 5 more minutes or until crispy and golden brown. Cook in batches, adding more oil if necessary; then drain on paper towels, and serve hot. Serve with melted pepper jelly and additional pimento cheese, if desired.

Banana Fritters. These are a lovely crispy treat, serve warm as they are or with some syrup drizzled over or a blob of ice cream! A great way to use up spare or leftover bananas too! Really quick and easy to make dessert.

Banana Fritters

Pint water

Banana

Sugar and coconut

In a bowl, add the flour, baking powder...

In a bowl, add the flour, baking powder and salt.

Add the water and oil and combine with...

Add the water and oil and combine with a hand whisk. The consistency should be thick, like heavy cream and be able to coat a spoon. If it is too thick, add a drop more water, too thin, add a little more flour. Set aside.

Heat a pan with vegetable oil until it...

Heat a pan with vegetable oil until it reaches 180 C or 350 F. Make sure you do not over fill the pan with oil. I use a small saucepan and cook in batches, filling the pan 1/3rd deep with cooking oil.

Whilst the oil is heating up. peel the...

Whilst the oil is heating up. peel the banana, cut in half and then slice length ways in half so you have 4 pieces. Dip each piece in the batter so it is fully coated and carefully place in the pan, cooking both sides until golden brown. ** To tell if the oil is hot enough, drop a tiny bit of batter, the size of a pea in to the oil. If it sizzles and floats to the top immediately, the oil is hot enough.

Place the fritters on some kitchen paper then...

Place the fritters on some kitchen paper then dip into a bowl with sugar to coat.

Serve immediately as they are or with some...

Serve immediately as they are or with some syrup drizzled over the top or a blob of ice cream!

This recipe is easy, with excellent results. Light fritters with a crisp coating. Delicious.

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