BASQUE CHORIZO AND CORNMEAL FRITTERS
Provided by Amanda Hesser
Categories dinner, appetizer
Time 10m
Yield Serves 6 as an appetizer
Number Of Ingredients 8
Steps:
- In a bowl, combine the cornmeal, flour, parsley, salt, sparkling water and olive oil. Mix until smooth. Heat 1 inch of oil in a heavy saucepan over medium-high heat; it's ready when it quickly browns a small drop of batter.
- Dip each piece of chorizo in the batter and lower into the hot oil. Fry until golden on all sides, about 2 minutes. Drain on paper towels. May be served warm or at room temperature.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 26 grams, Carbohydrate 26 grams, Fat 34 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 7 grams, Sodium 474 milligrams, Sugar 0 grams, TransFat 0 grams
CHORIZO VEG FRITTERS
Enjoy these quick and easy, family-friendly chorizo, courgette and sweetcorn fritters. Serve with the accompanying salsa for a flavour-packed lunch or dinner
Provided by Shivi Ramoutar
Categories Dinner, Lunch
Time 35m
Number Of Ingredients 16
Steps:
- Put all the ingredients for the fritters, except the oil, in a large bowl. Season and mix well.
- For the quick tomato salsa, mix together all of the ingredients in a medium bowl with a pinch of salt.
- Heat 1 tbsp oil in a large frying pan over a medium heat. Scoop 1-2 tablespoons of batter at a time into the pan to form a fritter, and cook for about 5 mins, turning halfway, until golden and cooked through. Set aside on a plate lined with kitchen paper. You'll need to do this in batches and add extra oil if the pan gets dry. You should end up with 10-12 fritters. Serve immediately, topped with the salsa. Freeze on a tray, then transfer to a freezer bag for up to two months. Defrost at room temperature, then reheat in a low oven.
Nutrition Facts : Calories 400 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 1 milligram of sodium
CORNMEAL FRITTERS
These savory fritters can be made in advance and reheated in a 350-degree Fahrenheit oven for 10 minutes or in a microwave for 1 minute.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 12 fritters (6 servings)
Number Of Ingredients 7
Steps:
- In a medium-size bowl, mix together the cornmeal and baking powder. Add the coconut milk and stir until the batter is smooth. Add the onion, scallions, and Scotch bonnet pepper, and stir the mixture until well combined. The batter should be moist yet firm enough to form into 2-inch patties with your hands. Add more cornmeal or liquid (coconut milk or water) if needed. (Rinse your hands with cold water before forming the patties so the batter doesn't stick to your hands.)
- In a large skillet, heat the oil until it is very hot. Carefully place the patties into the skillet while lightly shaking the pan to keep them from sticking. Fry in batches until golden on both sides, about 3 minutes per side, using more oil if needed. Remove the fritters and drain them on paper. Serve while still hot.
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