HERB FRITTERS
Inspired by a recipe in Clifford A. Wright's "The Little Foods of the Mediterranean," these fritters are light and delicate. You can use a mix of herbs and finely chopped greens - mild ones like spinach and chard, or more robust greens like dandelion or arugula - or all herbs, or all greens. You can also use this batter as a vehicle for other finely chopped or grated vegetables, like cabbage or carrots, onions or leeks. The fritters make a great hors d'oeuvre or side dish.
Provided by Martha Rose Shulman
Categories dinner, lunch, snack, vegetables, appetizer, side dish
Time 2h30m
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Mix together flours, baking powder and salt in a large bowl. Make a well in the center and add egg yolk and oil. Beat egg yolk and oil together, add sparkling water and mix in flour. Whisk until smooth. Cover with plastic and let sit for 2 hours.
- Beat egg white to stiff but not dry peaks and fold into batter. Fold in finely chopped herbs and greens.
- Pour oil into a wok or wide saucepan to a depth of 3 inches and heat over medium-high heat to 360 to 375 degrees. Set up a sheet pan with a rack on it next to pan. Cover rack with a few layers of paper towels. Have a spider or deep fry skimmer handy for removing fritters from oil.
- . Scoop up the batter by the tablespoon and carefully drop into the hot oil. You should be able to fry about 5 at a time. After a few seconds flip the fritters over, then fry until golden brown, about 2 minutes, flipping over again halfway through. Remove from oil with a spider or deep-fry skimmer and drain on the towel-covered rack. Allow to cool slightly, and serve.
Nutrition Facts : @context http, Calories 64, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 2 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 108 milligrams, Sugar 0 grams, TransFat 0 grams
HERB & SPICE PANEER FRITTERS
These Indian cheese fritters make a tasty starter, or serve as a main with rice and fresh veg
Provided by Celia Brooks Brown
Categories Canapes, Dinner, Starter
Time 35m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Toast the cumin seeds in a large, non-stick frying pan for about 1 min, shaking the pan until a shade darker, taking care not to burn. Remove from the heat and place the seeds in a mixing bowl.
- Add everything else, except the oil, lemon and chilli sauce, to the bowl. Season well and mix very thoroughly. Using wet hands, take walnut-size handfuls of the mixture, then press into flat little cakes, like fish cakes or patties. They can now be chilled until ready to cook, or cooked straight away.
- Reheat the pan over a medium flame and add enough oil to cover the base of the pan. When hot, add the fritters, cook until golden underneath, then turn over and cook until golden all over. Be careful as they may splutter slightly. Drain on kitchen paper and keep warm as you cook batches. Serve with lemon wedges and sweet chilli sauce.
Nutrition Facts : Calories 237 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Protein 12 grams protein, Sodium 1.46 milligram of sodium
SPICED PANEER
Indian cheese paneer makes a great vegetarian dish as it holds its form - flavour with fenugreek and garam masala
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Yield Serves 4 as a main, or 6-8 as a side dish
Number Of Ingredients 14
Steps:
- Heat 1cm oil in a large frying pan and fry the paneer in batches until golden brown - watch out as the oil spits. Scoop it on to kitchen paper.
- Heat 1 tbsp oil in a frying pan and gently fry the coriander seeds, ginger, chilli and onion for about 8- 10 minutes until golden. Tip in the tomatoes and cook for another 5 minutes until they start to soften. Add the other spices and honey, stir and simmer for a few minutes.
- Tip the paneer into the sauce and stir. Simmer for a few minutes, then add the chopped coriander and shredded ginger. Serve sprinkled with peppers and spring onions.
Nutrition Facts : Calories 463 calories, Fat 34 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 3.75 milligram of sodium
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