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Cooking, Recipe and Food Blog

Delicious Apple Fritters

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Let’s face it. Fritters are not the most healthy snacks you can find or prepare. It’s a sweet dough deep-fried in oil. It has simple carbohydrates, lots of sugar and tons of oil. But health be damned, fritters are extremely delicious and the perfect thing to serve with your favorite breakfast beverage. It’s also a great match with a steaming mug of coffee.

Fritters are the kind of snacks that revels in its being unhealthy. Fix these fritters by limiting the sugar or finding ways to bake it instead of deep frying it and you destroy the very essence that makes it delicious. Fritters are an indulgence, plain and simple. You commit to it fully or you don’t eat it at all. [Read more…]

Cottage Cheese and Walnut Fritters

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Cottage cheese and walnut fritters are healthy bites that are easy to prepare. They make great snacks or appetizers for kids and adults alike. Serve them some salad to make a filling meal.

 

Makes 15

Ingredients:

500g low-fat cottage cheese

1/2 cup quick cooking oats

1 teaspoon dried mixed herbs

1/4 cup walnuts, coarsely chopped

1 egg white

3/4 cup cornflake crumbs

Extra virgin olive oil spray

Salt and ground pepper to taste

Sour cream for serving

 

Preheat the oven at 180C and line two baking trays with non-stick baking paper.

In a large bowl, combine the cottage cheese, oats, herbs, walnuts, egg white and one fourth of the cornflake crumbs. Mix well. Season it with salt and pepper.

Put the rest of the cornflake crumbs on a plate and set it aside.

Get a tablespoon of the cottage cheese mixture and roll it into a ball. Flatten it slightly to form a patty and coat it with cornflake crumbs. After, place it on the lined tray. Repeat this with the remaining ingredients.

Spray the cottage cheese and walnut fritters with olive oil. Bake them in the oven for fifteen minutes or until they are golden brown. Remove from oven and let it cool slightly before serving. Serve on a platter or divide among individual plates. Serve warm with sour cream.

 

Photo Courtesy Of: surekat

Corn and Coriander Fritters

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Corn and coriander fritters are healthy bites which can be served as light meals. Feel free to use other fresh herbs if you are not a fan of coriander.

 

Makes 10

Ingredients:

1/2 cup plain flour, sifted

1/2 cup rice flour, sifted

1 teaspoon baking powder

2 eggs

4 spring onions, thinly sliced

1 green chili, seeds removed, finely chopped

1/2 cup chopped coriander leaves, plus 1/4 cup coriander sprigs

3 corn cobs, kernels sliced or 3 cups corn kernels

Sunflower oil for frying

1 avocado, chopped

1 tablespoons extra virgin olive oil

Salt and ground white pepper to taste

Grilled bacon for serving

Roasted vine-ripened cherry tomatoes for serving

 

Put the plain flour, rice flour, baking powder, eggs, spring onion, chili, chopped coriander and corn kernels in a food processor or blender. Process it for 15 seconds to combine the ingredients. Transfer the mixture to a bowl and then add the remaining corn kernels. Season it with salt and pepper to taste.

Heat some sunflower oil in a non-stick frying pan over medium heat. Spoon two tablespoons of the corn mixture into the pan to make a fritter. Fry it for 1-2 minutes on each side or until they are golden brown. Do this for the remaining ingredients. Make sure to cook the fritters in batches. Do not over crowd them, because they may stick together. Transfer the cooked fritters to a plate lined with paper towels to drain the excess oil.

To make the avocado salsa, combine the avocado, coriander sprigs and extra virgin olive oil in a medium sized bowl. Gently toss. Season it with salt and pepper. After, divide the fritters among individual plates and serve with avocado salsa, bacon and roasted tomatoes.

 

Image from My Aching Head

Chicken Fritters in Barbecue Sauce

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Chicken fritters in barbecue sauce is a delicious dish that can be eaten as an appetizer, snack or main dish if served with rice or salad.

Mixed vegetables are mixed into the patties to add moisture, since chicken has less fat compared to other meats. If I don’t have mixed veggies, I use grated carrots instead.

 

Serves 4-6

Ingredients:

For the chicken fritters:

500g minced chicken

1/2 cup all-purpose flour

1 egg, beaten

1/2 cup minced onion

1 tablespoon minced garlic

1 tablespoon soy sauce

1/2 tablespoon lemon juice

1 cup frozen mixed vegetables

Salt and ground white pepper to taste

Oil for frying

For the barbecue sauce:

1 tablespoon butter

1/2 teaspoon minced garlic

1 cup bottled barbecue sauce

 

Place the minced chicken, flour, egg, onion, garlic, soy sauce, lemon juice and mixed vegetables in a large bowl. Mix well. Season it with salt and pepper. Cover and refrigerate for 15-30 minutes.

Get 3 tablespoons of the chicken mixture and form a patty. Place it on a floured surface. Repeat this with the remaining ingredients.

Heat the oil in a large frying pan over medium heat. Fry the fritters for 3-5 minutes or until they are golden brown. Transfer them to a colander or plate lined with paper towels to drain the excess oil.

To prepare the sauce, melt the butter in a small saucepan. Sauté the garlic for 1-2 minutes or until fragrant. Add the barbecue sauce and let it simmer for 5 minutes or until heated through. Season it with salt and pepper. Serve the chicken fritters with barbecue sauce.

 

Photo Courtesy Of:  Kevin Prichard Photography

Sweetcorn and Potato Fritters

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An ideal dinner dish for two people, this is a very quick and easy dish, which looks great and tastes superb – the mixture of textures in each Fritter is really enjoyable.
Potato Fritters
As an alternative, try replacing the Sweetcorn with Peas for a different colour, texture and taste, or use a variety of spices – Paprika goes very well with this dish.

To Serve 2
2tbsp Oil
1 Small Onion, thinly sliced
1 Garlic Clove, crushed
350g Potato
200g Can Sweetcorn, drained
1/2tsp Dried Oregano
1 Egg, beaten
60g Edam or Gouda Cheese, grated
Salt and Pepper
2 Eggs
2 Tomatoes

1. Heat a tablespoon of the Oil in a non-stick frying pan, and add the Onion and Garlic, frying gently until soft and slightly coloured. Remove from the heat.
2. Grate the Potatoes very coarsely into a large bowl, mix in the Sweetcorn, Oregano, Beaten Egg, and season well with Salt and Pepper.
3. Divide the Potato and Sweetcorn mixture into two even-sized balls, and shape into two oval cakes. Heat the rest of the Oil in the pan, and then cook the Fritters gently for around ten minutes – making sure that they are brown underneath, and nearly cooked through. Keep them in shape with a spatula or palette knife.
4. Sprinkle each Potato Fritter with the Grated Cheese, and place underneath a medium heat grill, and cook until Golden Brown.
5. Waiting until the Fritters are nearly cooked, begin to Poach the Eggs.

Serve fresh from the Grill tray, with the sliced Tomatoes and Poached Egg on top of the Fritter, garnish with a Sprig of Parsley, and serve at once.

Photo Courtesy of: arvindgrover

Spiced Pumpkin Fritters

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This recipe is a great way of using any leftover flesh from Pumpkins used to make Pumpkin Lanterns. It’s easy enough to make spicier or not as spicy – just change the amount of Garlic and Chilli Sauce that’s in the mixture.
Pumpkin Fritters
A great dish to have as a starter, serve fresh and sprinkled with Coarse Sea Salt.

To Serve 4
700g Pumpkin Flesh, deseeded
175g Wholemeal Plain Flour
1tsp Salt
1/4tsp Baking Powder
1tsp Cumin Seeds
1/2tsp Ground Cumin
1 Egg, separated
1 Small Onion, peeled and finely chopped
2 Garlic Cloves, peeled and crushed
1 1/2tsp Chilli Sauce
2tbsp Chopped Fresh Coriander
Vegetable Oil
Coarse Salt, to serve

1. Cut the Pumpkin into slices about ten centimetres long, and a centimetre wide, steaming for about eight to ten minutes, until just tender. Remove from the steamer and cool.
2. In a bowl, place the Flour, Salt, Baking Powder, Cumin Seeds and Ground Cumin and mix well. Make a well in the centre of the bowl, add the Egg Yolk, and stir in 175ml water, to form a smooth batter. Stir in the Onion, Garlic, Chilli Sauce and Chopped Coriander, and then stiffly whisk the Egg White and fold into the batter.
3. Fill a deep-fat fryer with Oil, and heat to 180C. Using two forks, dip the Pumpkin into the Batter mix, a few slices at a time so that they are evenly coated. Fry for one and a half minutes, turning frequently until they are golden brown, crisp and cooked through.
4. Once cooked, drain on pieces of kitchen paper, and keep warm.

Photo Courtesy of: Avlxyz