Guest guest Posted October 21, 2003 Report Share Posted October 21, 2003 I've been on a global fritter binge lately!!! Thought I'd share. Chupa * Exported from MasterCook * Amish Tomato Fritters Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon granulated sugar 3/4 teaspoon salt 1/4 teaspoon dried basil 1 can tomatoes -- (28-ounce) well-drained 1 tablespoon finely minced onion 1 tablespoon minced flat-leaf parsley 1/2 teaspoon Worcestershire sauce 2 large eggs Vegetable oil for frying In large bowl combine flour, baking powder, sugar, salt and dried basil leaves; set aside. Chop canned tomatoes into 1/2-inch pieces; drain any excess liquid. Add the chopped tomatoes, onion, parsley and Worcestershire sauce to flour mixture, but do not mix; set aside. In small bowl beat eggs and then add to the flour-tomato mixture. Blend lightly with fork. Heat about 1/4-inch oil in a large skillet over medium-high heat. When hot, drop the fritter batter by tablespoonfuls, using the back of the spoon. to flatten the fritters slightly. Fry until golden brown on one side, then turn and fry other side. Transfer fritters onto a paper towel-lined plate. Keep fritters warm until serving time. Makes about 2 dozen fritters. cooksrecipes.com - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 633 Calories; 10g Fat (15.0% calories from fat); 25g Protein; 108g Carbohydrate; 5g Dietary Fiber; 374mg Cholesterol; 2235mg Sodium. Exchanges: 6 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Caribe Pumpkin Fritters Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ½ cups mashed pumpkin ¼ cup sugar ¼ teaspoon salt 1 teaspoon vanilla essence 1 teaspoon baking powder 1 ¼ cup milk 1 cup all-purpose flour Oil -- for deep fat frying Combine pumpkin, sugar (instead of adding sugar in the batter, it may be sprinkled over hot fritters after cooking, as an option), salt, vanilla, baking powder, milk and flour in a mixing bowl until ingredients are just combined. Hand stir ingredients. Do not use an electric mixer and do not over mix. Drop by teaspoonfuls into hot oil and cook 1 to 2 minutes on each side. Drain on paper towels. As another option, fritters can also be cooked on a griddle, similar to a pancake. Serve fritters hot as a snack or side dish to a meal. West Indian pumpkin, or calabash, varies from the North American Halloween variety. In shape, it is usually more oval then round and in color, has a greenish skin flecked with yellow or white blotches. The flesh inside is mildly sweet to taste and yellow to orange in color. When West Indian pumpkin is not available, use Hubbard or butternut squash in its place, when making the fritter recipe that follows Yield: 12 fritters Nutrition: 115 calories, 6 grams fat, 3 milligrams cholesterol and 86 milligrams sodium per fritter Virgin Islands Cooking by Carol Bareuther - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 457 Calories; 1g Fat (2.4% calories from fat); 13g Protein; 96g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 490mg Sodium. Exchanges: 6 1/2 Grain(Starch); 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cseresznyek Rumos Palacsintaban (Hungarian Cherries in Rum Fritter) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Eggs 1/2 cup Flour -- all-purpose 1 tablespoon Sugar -- powdered 1 pinch Salt 1 tablespoon Rum 1/2 cup Butter -- clarified 1/2 cup Oil -- vegetable 1 pound Cherries -- bing -- firm w/stems Sugar -- powdered Sugar -- vanilla Mix eggs, flour, 1 tablespoon powdered sugar, salt and rum till smooth. Let the batter rest for 1 hour. Heat butter and oil in a frying pan. When, turn frying temperature is reached heat to low. Dip cherries into the batter and stand them up in the butter and oil. Turn them carefully by their stems to make sure they will become crisp golden brown on all sides. Blot in powdered sugar on paper towels. Pile up fritters in pyramid shapes, sprinkle with vanilla sugar. Source: " RecipeSource " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 606 Calories; 53g Fat (78.1% calories from fat); 6g Protein; 28g Carbohydrate; 2g Dietary Fiber; 156mg Cholesterol; 297mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 10 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * English Eggplant Fritters with Herbs Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large or 2 small eggplants Fritter Batter 1 1/2 cups flour 2 whole eggs 1 cup milk 1 tablespoon chopped fines herbes: tarragon, chives, sweet basil, and chervil, (any combination) 1/2 teaspoon or 1 sprig chopped thyme a few leaves oregano salt and freshly ground pepper grapeseed oil for deep frying Peel the eggplant and cut into 1/2 inch thick slices. Salt and rinse. Pat completely dry. To make the fritter batter, put the flour in a mixing bowl. Make a well in the flour and add the eggs. Whisking with a fork, work in 1 cup of cold milk to make a smooth batter. Add the herbs and season with some salt and pepper. In a large skillet, heat the grapeseed oil. Make sure there is enough room to completely submerge the eggplant slices in the hot oil. Do not bring the oil to a rolling boil because the slices will brown faster than they can cook. Dip each slice of eggplant in the batter. Deep fry the slices in hot oil until the vegetable is tender and golden. Remove to paper towels and drain. Serve hot. Source: " Ashbury's Aubergines " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 241 Calories; 5g Fat (17.9% calories from fat); 10g Protein; 39g Carbohydrate; 1g Dietary Fiber; 102mg Cholesterol; 59mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * French Herb Fritters Recipe By :Anthony Worrel Thompson Serving Size : 15 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 oz mixed soft herb leaves - chervil, basil, rocket, tarragon etc. -- Washed, dried and chopped. 1 medium onion -- very finely chopped 1 1/2 teaspoons vegetable bouillon powder 3 oz freshly grated Parmesan cheese (1/8 pound) 4 medium eggs -- lightly beaten 1 7/8 cups fresh breadcrumbs salt and ground black pepper 1/4 cup unsalted butter vegetable oil Place the herb leaves in a medium bowl. Stir in the onion, bouillon powder, cheese, eggs, enough breadcrumbs to bind and salt and pepper to taste. Mix well with a wooden spoon. Melt the butter in a large frying pan over a medium heat. Add enough oil so that their is 15mm (quater of an inch) of ffat altogether in the pan. Using 1 generous tablespoon of the mixture for each fritter, fry the fritters a few at a time until deep golden, about 3 minutes per side. Drain on kitchen paper, keep warm in a low oven until the remaining fritters are cooked. Serve with a yogurt based dressing. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 62 Calories; 4g Fat (64.1% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 58mg Cholesterol; 46mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Spinach and Swiss Cheese Fritters Recipe By : I Love Spinach by Burgundy L. Olivier (October 2000; ISBN: 967727308; Comb Binding) Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup unbleached all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon onion powder 1 Dash white pepper 1 package frozen spinach souffle -- (12-ounce) thawed 1 egg -- lightly beaten 2 ounces Swiss cheese (1/2 cup) -- finely shredded 1/4 cup fine dry breadcrumbs Vegetable oil or canola oil for frying Freshly grated Parmesan cheese Combine flour, baking powder, salt, and onion powder. Sift into a small mixing bowl; add white pepper and stir. In a medium mixing bowl, combine spinach souffle and egg. Add flour mixture to spinach mixture; stir until thoroughly combined. Fold in Swiss cheese and breadcrumbs. Place mixture in refrigerator until well-chilled. To cook, heat vegetable oil in a large skillet. Carefully drop chilled fritter mixture, about the size of a golf ball, into the hot oil and fry 2 minutes. Drain on paper towels to absorb oil. Remove to serving platter while still hot and sprinkle with Parmesan cheese. Serve immediately. Source: " Cookbook Heaven @ recipelink.com " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 177 Calories; 6g Fat (30.0% calories from fat); 9g Protein; 22g Carbohydrate; 1g Dietary Fiber; 187mg Cholesterol; 1309mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : A dear old friend of mine used to make the best carrot fritters I've ever tasted. She loved my spinach fritters made with spinach souffle and Swiss cheese, from her very first bite. So, we exchanged recipes. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Italian Ricotta Fritters Fritelle da Imperadore Magnifici (The Magnificent Emperor's Fritter) Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup fresh ricotta cheese 3/4 cup all-purpose unbleached flour Salt to taste 1 large egg 1 tablespoon dry Marsala wine or rum 6 cups olive oil -- or canola oil for deep-frying 1. In a medium-size bowl, blend the ricotta, flour, salt, egg, and Marsala wine with a fork. Cover with plastic wrap and leave to rest for 30 minutes in the refrigerator. 2. Preheat the frying oil in a deep-fryer or an 8-inch saucepan fitted with a basket insert to 375 degrees F. Deep-fry several soup spoonfuls of the ricotta dough at a time without crowding the fryer until golden, about 4 to 5 minutes, turning if necessary. Let drain on paper towels. Enjoy Your Highness! - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 5761 Calories; 650g Fat (99.8% calories from fat); 3g Protein; trace Carbohydrate; 0g Dietary Fiber; 94mg Cholesterol; 28mg Sodium. Exchanges: 1/2 Lean Meat; 130 Fat. NOTES : Fritelle or frictelle are small fritters, fried foods, of great variety that were very popular in the Middle Ages and often sold from street vendors. This recipe comes from a fourteenth century cookbook called simply “Libro per cuoco.” Although the recipe’s title sounds grand, it is similar to our contemporary preparation. In the fourteenth century, they made it with fresh cheese, beaten egg whites, flour, and pine nuts and sprinkled it with sugar when finished. Today, these simple fritters are considered a passatempo, a kind of small cocktail snack had with a drink before any formal dining begins. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * New Orleans Choux Fritters Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c. butter or margarine 1 c. water -- boiling 1/4 tsp. salt 1 3/4 c. all-purpose flour 4 eggs 4 cups vegetable oil granulated sugar Melt butter in boiling water, add salt and flour and beat vigorously. Remove from fire as soon as mixture leaves side of pan. Transfer to mixer bowl, cool slightly. Add eggs, one at a time, beating after each addition. Heat oil to 375 degrees, dip tablespoon first in oil, then in batter then back in oil. Cook until just brown around the edges, lift with slotted spoon to drain and drop batter on paper towels. Roll in granulated sugar and serve hot. Source: " http://www.cafetiki.com/nos/recipes.html " Yield: " 3 dozen " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 9580 Calories; 984g Fat (91.2% calories from fat); 46g Protein; 169g Carbohydrate; 6g Dietary Fiber; 996mg Cholesterol; 1703mg Sodium. Exchanges: 11 Grain(Starch); 3 Lean Meat; 194 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Savory Garlic Ginger Chickpea Fritters with Thai Peanut Sauce Recipe By :Jaquetta Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can chickpeas 1 teaspoon ginger 1/2 teaspoon finely minced or crushed garlic 1/4 cup finely chopped green onion 1/2 small to medium ripe lime, juice only Salt, cayanne pepper, and cumin to taste 2 Tablespoons Consorzio mango salad dressing -- (2 to 3) OR mango chutney 2 Tablespoons flour (upto 3) -- Enough to bind and thicken **Peanut Sauce** 4 tablespoons Chunky or smooth peanut butter 2 tablespoons coconut milk A little bit of mint if you'd like -- same goes for a dash of chili oil Drain your chickpeas then mash the them with a fork in a large bowl and add the minced ginger and garlic (you can use more or less of both depending on how strong you like your flavors, same goes for the spices). Next add the salt and spices along with the mango dressing and lime juice. Now add enough flour so that the mixture sticks together when you remove the fork, but not so much that it gets too gluey or doughy. Make it sure it's all mixed well. Heat a couple tablespoons of olive oil in a nonstick pan on medium heat and put tablespoon of the chickpea mixture in the pan and press it down with your spatula so it takes on patty form. Be sure to turn the fritters often and raise the heat once they begin to look cooked. This will give them a nice a nice slightly crispy outside and chewier inside. *For added texture and crunch, cornmeal or a grind of roasted pistachios or walnuts are also nice to sprinkle on the fritters while they're frying For the peanut sauce, simply combine your peanut butter, coconut milk, mint, and chili oil and microwave or heat on the stove top until smooth and creamy. Source: " www.vegfamily.com " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 803 Calories; 19g Fat (21.0% calories from fat); 39g Protein; 124g Carbohydrate; 36g Dietary Fiber; 0mg Cholesterol; 53mg Sodium. Exchanges: 8 Grain(Starch); 2 Lean Meat; 0 Fruit; 2 1/2 Fat. NOTES : Serve over couscous or rice and top them with a bit of peanut sauce. They're great as an entree with or as an appetizer with simply the peanut sauce. They're also really good the second day cold! Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * South African Pumpkin Fritters Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup canned pumpkin 1 large egg 2 tablespoons granulated sugar 2 tablespoons golden brown sugar 1/4 cup + 2 tablespoons all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon pumpkin pie spice 3 tablespoons butter or oil for frying Cinnamon Sugar: 1/2 cup granulated sugar 1 1/2 teaspoons ground cinnamon 1. Fritters: In a large bowl, use a whisk to mix pumpkin, egg, granulated sugar and golden brown sugar. 2. Sift flour, baking powder, salt and spice into batter, use whisk to stir until blended. 3. Cinnamon sugar: In a small bowl, stir sugar with cinnamon. 4. In a 13-inch griddle, heat butter over medium heat until bubbly. Fry tablespoons of pumpkin batter. Turn and fry until the mini-pancakes bounce back when lightly pressed. 5. Toss pumpkin fritters gently in cinnamon sugar. Hint: Serve with orange slices. Source: " http://www.seasonedwithlove.com " Yield: " 12 fritters " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 646 Calories; 5g Fat (7.0% calories from fat); 8g Protein; 149g Carbohydrate; 9g Dietary Fiber; 187mg Cholesterol; 1091mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 4 Vegetable; 1/2 Fat; 8 1/2 Other Carbohydrates. NOTES : Fritters are a favorite snack in South Africa and are well suited to breakfast. They are traditionally fried in oil, however, butter adds a crispy crust which is enhanced by cinnamon sugar. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * South African Sweet Potato Fritters Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Peanut oil for frying 1 pound sweet potatoes -- peeled and cut in 1/2-inch pieces boiling water 1/2 cup flour 1 egg -- beaten Salt and freshly ground black pepper -- to taste In a heavy saucepan or deep-fryer, heat about 2 inches of oil to 375°. Grate the sweet potatoes into medium-sized bowl; cover them with boiling water and let them stand for 15 minutes. Drain off the water and slowly add the flour, egg, salt and pepper, stirring to make sure that they are well mixed. You should have a thick paste that will hold its shape when picked up in a tablespoon. If the mixture is too thick, add a bit of warm water. If it is too thin, add a bit more flour. Drop the mixture, a few tablespoons at a time, into the hot oil and cook the fritters for 3 to 5 minutes, or until they float to the surface, turning them once to make sure that they are slightly browned on each side. Drain on absorbent paper and serve hot. Per serving: 209 calories, 3 gm protein, 26 gm carbohydrates, 10 gm fat, 36 mg cholesterol, 1 gm saturated fat, 196 mg sodium Source: " Adapted from a recipe by Elizabeth Softky from The Washington Post 12/20/95 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 106 Calories; 1g Fat (8.5% calories from fat); 3g Protein; 21g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 17mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat. NOTES : Author's Note: The sweet potato fritters that begin this night's menu are a South African invention. They, like variations of this dish throughout the continent, combine the sweet potato, a New World tuber, with an African culinary technique. One of the tricks to great fritters is to use clean oil and to make sure that the oil is hot enough before beginning. These fritters can be accompanied by a spicy hot sauce when served as an appetizer course. Alternatively, they can be lightly dusted with sugar and served as a dessert. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Turkish Fritters with Sweet Syrup (Bunelos) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 russet potatoes -- peeled, boiled, and mashed 2 eggs -- lightly beaten 1/2 cup grated Parmesan or Romano cheese 1 cup matzo meal Salt and freshly ground black pepper to taste Olive oil for frying Sugar Syrup: 1/2 cup sugar 1 cup water 2 teaspoons freshly squeezed lemon juice Allow the potatoes to cool slightly. Place them in a bowl with the eggs, cheese, matzo meal, salt, and pepper. Stir the ingredients until smooth. In a large, deep saute pan, heat 1/2 inch of olive oil till hot but not smoking. Drop 2 tablespoons of batter at a time into the hot oil, and fry on all sides until golden brown. Place on a baking sheet lined with brown paper. While still hot drizzle bunuelos with the sugar syrup (recipe follows), honey, or cinnamon-sugar. Serve at once. Place the sugar, water, and lemon juice in a saucepan and bring to a boil. Stir to dissolve the sugar. Turn the heat to low and simmer for 15 minutes. Source: " " Latke recipes to make sure your Hanukkah spuds aren't duds " Julie Riven THE BOSTON GLOBE (on-line edition), 12/09/98 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 193 Calories; 2g Fat (8.6% calories from fat); 4g Protein; 39g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 22mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fat; 1 Other Carbohydrates. NOTES : Fran Putnoi, Cambridge MA, got the recipe from her Turkish grandmother, Victoria Corri, a Sephardic Jew. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vietnamese Corn and Coconut Fritters (Cha Bap Ran) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup corn kernels (cut from 2 ears of corn or use frozen " sweet " corn) 4 tablespoons thick coconut milk ¼ cup all-purpose flour 1 teaspoon cornstarch ½ teaspoon salt 1 egg Corn oil for deep frying Dipping sauce: 1 tablespoon Vietnamese chili garlic sauce or Sriracha hot chili sauce 1 teaspoon water 1/2 teaspoon sugar 1. BATTER: Place the corn in the bowl of a mini-chopper or food processor and pulse 10 to 12 times, scraping down the sides of the bowl midway through with a rubber spatula. The corn will turn into a semi-cohesive mass that you can pinch together between your fingers. Remove to a bowl and mix in the remaining ingredients except the oil and sauce ingredients. Set the batter aside. 2. DIPPING SAUCE: In a small shallow bowl, mix the dipping sauce ingredients together to dissolve the sugar. Taste and add more water and sugar if you want to decrease the intense heat of the sauce. Set aside. 3. FRY THE FRITTERS: Use a wok or a large, heavy skillet to fry in. Pour in the oil to a depth of ¾ to 1 inch. Over a medium-high flame, heat the oil to 350 degrees on a deep-fry thermometer. Test the readiness of the oil by dropping in a bit of the batter, which should generate immediate bubble action before floating to the top in about 5 seconds. When the oil is ready, gently drop teaspoonfuls of batter into the oil. The fritters should sink to the bottom, instantaneously be surrounded by a ring of bubbles, and then rise to the top within seconds. Fry as many fritters as your pan may comfortably accommodate without crowding the surface once the fritters have floated to the top. Fry the fritters until they are golden brown, turning over once. Remove to a paper towel-lined plate to blot away any excess oil. (If the fritters deflate and soften soon after you've pulled them from the oil, you need to fry them longer; they should hold their shape and remain slightly crispy.) Continue to fry until all the batter is used up, remembering to regulate the heat so that it remains around 350 degrees. Serve as finger food accompanied by the dipping sauce. Advance Preparation - Although these fritters are best just out of the frying pan, you may fry them early in the day and keep them at room temperature. Reheat the fritters on a baking sheet in a 350-degree oven until hot and crispy, 7 to 10 minutes. During the frying, remove the fritters just shy of golden brown, as they continue to brown during reheating. Source: " Vietworldkitchen.com " Copyright: " Copyright 2002 by Andrea Q. Nguyen. " Yield: " 20 fritters " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 21 Calories; 1g Fat (48.4% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 47mg Cholesterol; 14mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. NOTES : Often times, the straightforward combination of a few ingredients delivers in a splendid way. Tender, flavorful and lightly crispy, these delicious fritters impart a remarkable fragrance as they fry. But don't think that Vietnamese cooks cornered the market on corn fritters. In Fannie Farmer's original The Boston Cooking School Cook Book (1918) there was a similar corn fritter recipe that included corn, flour, salt, baking powder, eggs and paprika. A New World native, corn was widely disseminated around the globe by seafaring merchants and explorers. Although debates exist as to how and when corn reached Asia, there's no doubt that creative cooks found ways to work the grains from this fast growing grass into their repertoire. (Corn is technically a grass that produces seed heads ('ears') with rows of grains ('kernels') on cobs.) I'm sure that cooks in other countries have been frying corn fritters for ages. Traditionally, the corn for these fritters was crushed using a mortar and pestle, but a mini-chopper or food processor does a fine job. At the height of corn season during the summer, use fresh corn to produce the best flavors. Otherwise, substitute frozen " sweet " corn, which contributes the perfect sweetness to contrast with the spicy dipping sauce. This batter takes minutes to assemble and the frying is undramatic, fast and clean. What more can you ask for? Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 The New with improved product search Quote Link to comment Share on other sites More sharing options...
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