MICHAEL'S GREAT-GRANDMOTHER'S FRY CAKES
My husband believe it or not makes this recipe. It has been handed down from his Great Grandparents!! **Note: you have to use real buttermilk liquid in this. I try it with powdered buttermilk and the recipe wasn't the same.
Provided by Nikki Kate
Categories Breakfast
Time 33m
Yield 30 Fry Cakes, 30 serving(s)
Number Of Ingredients 10
Steps:
- Oil temperature should be at 375 degrees F.
- Add baking soda to the buttermilk. Let set while preparing the next steps.
- In a large bowl mix the sugar, crisco and egg.
- Add the baking powder, ground cinnamon, nutmeg, and salt to the flour in small bowl.
- Mix flour mixture and buttermilk alternately into egg mixture until mixture holds together. Add a little more flour if needed.
- Turn dough onto a floured surface and knead until it springs back when pushed inches.
- Roll out, cut with a doughnut cutter.
- Drop in hot crisco, which has been heated to 375 F for about 3 minutes.
- Turn the doughnuts after they come to the surface of grease (about 1 1/2 minutes) and cook other side (about 1 1/2 minutes).
- Drain on paper towels.
PAN-FRIED RISOTTO CAKES
Provided by David Tanis
Categories dinner, lunch, appetizer, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Put butter and 2 tablespoons olive oil in a wide heavy-bottom saucepan or deep skillet over medium-high heat. Add onion and cook until softened and lightly colored, about 5 minutes. Add squash and season generously with salt and pepper. Cook, stirring occasionally, until squash is cooked but not soft, about 5 minutes. Add rice and sage and stir to combine, then add wine and cook for 1 minute more.
- Add 2 cups vegetable broth and bring to a brisk simmer. Cook until liquid is nearly evaporated, about 5 minutes. Continue adding broth 1 cup at a time and cook in the same fashion until rice is just done and all liquid is absorbed (it should take 4 to 5 cups broth), about 10 minutes. Turn off heat and stir in Parmesan, Fontina and lemon zest and juice. Taste and adjust seasoning (rice should be well seasoned). Stir in chives, then spread mixture on a baking sheet or platter to cool. Cool for at least 2 hours (or refrigerate overnight, covered).
- With a spoon, divide mixture into 12 pieces. Shape each piece into an oval patty. Roll patties lightly in flour to coat. Pour olive oil to a depth of 1/2 inch into a cast-iron skillet and place over medium heat. Dip floured rice patties briefly into beaten egg, then fry gently on both sides until browned. Drain on paper towels. Serve hot, sprinkled with more Parmesan and chives if desired.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 8 grams, Carbohydrate 53 grams, Fat 17 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 7 grams, Sodium 827 milligrams, Sugar 3 grams, TransFat 0 grams
PAN FRIED DAIKON CAKE
These crispy savory cakes are a unique and tasty way to enjoy daikon radish. Like an Asian twist on a modified latke recipe. If you like spiciness and the bitter taste of radish, you'll love this recipe. If not, give it a try anyway, dipped in ketchup, sour cream, miso mayo, jam, or whatever floats your boat.
Provided by Brett
Categories Appetizers and Snacks
Time 51m
Yield 4
Number Of Ingredients 10
Steps:
- Place the daikon in a large bowl and sprinkle with the salt. Refrigerate for 30 minutes.
- Drain daikon. Stir in the garlic, onion, egg, bread crumbs, pepper, paprika, and chili garlic sauce. Mix well. Form into 8, small round patties.
- Pour oil into a large skillet. Heat over medium heat. Fry patties in the hot oil until firm and nicely brown, about 3 minutes per side. Drain on paper towels.
Nutrition Facts : Calories 162.1 calories, Carbohydrate 13.8 g, Cholesterol 46.5 mg, Fat 10.3 g, Fiber 1.6 g, Protein 4.1 g, SaturatedFat 1.5 g, Sodium 1433.6 mg, Sugar 2.3 g
PAN FRIED CAKE
Make and share this Pan Fried Cake recipe from Food.com.
Provided by Chef Patience
Categories Low Cholesterol
Time 50m
Yield 40 serving(s)
Number Of Ingredients 9
Steps:
- Mix together first 5 ingredients.
- Add remaining ingredients and mix into a ball.
- DIvide onto a pan uinto equal portions and cook until pork is not raw.
- It wwill form into a ball and stick together so dont worry.
Nutrition Facts : Calories 22.6, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.3, Sodium 150.6, Carbohydrate 4.3, Fiber 0.2, Sugar 0.1, Protein 0.7
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