QUICK AND EASY CORN FRITTERS
Steps:
- Stir together the corn kernels, flour, sugar, baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Stir in the eggs and heavy cream until the batter is well combined.
- Line a plate with paper towels. Coat the bottom of a large saute pan with oil and place it over medium-high heat. Once the oil is hot, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading it lightly into a flat, circular shape. Cook the fritters until golden brown, 2 to 3 minutes, then flip and cook until golden brown and cooked through, about 3 minutes. Transfer the fritters to the paper towel-lined plate, season them immediately with salt and repeat the cooking process with the remaining batter, adding more oil to the pan as needed.
- Garnish the corn fritters with the scallions and serve them with sour cream or aioli for dipping.
QUICK AND EASY CAPELLINI FRITTERS
These fritters, made with eggs and angel hair pasta, are quick and easy to prepare. Serve with a nice salad for a well rounded and delicious meal. These also make a nice snack and go well in packed lunches. (Kids love these). This recipe was inspired by a similar one i got off of a pasta box. I tweaked the original to come up with this.
Provided by grumblebee
Categories European
Time 15m
Yield 12-14 serving(s)
Number Of Ingredients 6
Steps:
- Cook angel hair as package directs; drain.
- In medium bowl, beat eggs with cheese and pepper; stir in cooked angel hair.
- In non-stick skillet, over medium heat, heat 2 tablespoons oil. Drop 1/4 cup angel hair mixture into skillet for each fritter; press down slightly. Cook until lightly browned on both sides. Drain on paper towels. Repeat, adding more oil as needed.
- Serve warm with pasta or pesto sauce.
Nutrition Facts : Calories 140.2, Fat 4.9, SaturatedFat 1.2, Cholesterol 54.7, Sodium 150.7, Carbohydrate 18.1, Fiber 0.8, Sugar 2.3, Protein 5.5
LEMON CAPELLINI
Steps:
- Add 2 tablespoons of salt to a large pot of boiling water. Add the capellini and cook for 3 to 4 minutes, until just al dente.
- Meanwhile, heat a large (12-inch) saute pan, add the butter, and heat until the butter is melted. Add the zest and juice of the 2 lemons. Add 2 teaspoons salt and 1 teaspoon pepper and swirl the pan to combine.
- As soon as the pasta is cooked, lift the pasta out of the water with tongs, allowing most but not all of the water to drain back into the pot, and add all the pasta to the sauce. Cook for one minute, adding pasta water to the sauce with a ladle just enough to keep the pasta moist.
- Transfer the pasta to a serving platter or individual plates. Garnish with more lemon zest, sprinkle with salt and pepper, and squeeze a little lemon juice on top. Serve hot.
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