Posted on 05/31/2022 2:44:19 PM PDT by Jamestown1630
I love corn fritters! America’s Test Kitchen had a recipe for vegetable fritters that were also delicious. I changed it a bit to leave out the red and green peppers; really, you can use any kind of quick cooking vegetables, except perhaps tomatoes. Here’s my version:
Vegetable Fritters
1 small (8”) zucchini, grated
½ carrot, grated
1 green onion, minced
¼ cup diced onion (small dice)
½ cup flour
½ cup cornstarch
½ teaspoon salt
Dash of garlic powder
¼ teaspoon black pepper
1 teaspoon baking powder
Enough cold water to make a batter slightly thicker than pancake batter
Vegetable oil for ½ inch in large frying pan
Mix dry ingredients with water
Add in veggies, combine thoroughly
Heat oil over med high heat til just shimmers.
Using large utility spoon or ½ cup measure, scoop batter into patties, into pan, flattening them slightly. Do not crowd. Fry until golden brown on one side, turn over and fry other side til golden brown.
Drain on paper towels.
I like them plain, but may also serve with sour cream, or ranch dip, even applesauce.
This informative article includes the differences between tapioca flour and cassava flour:
https://www.bobsredmill.com/blog/healthy-living/what-is-tapioca-flour-where-does-it-come-from/
I regularly drink Ginger Tea made from fresh ginger root and sweetened with Stevia leaves. I make it a lot stronger than what most people like, but I use it for medicinal purposes.
Ginger is a powerful anti-inflammatory as well as having other health benefits.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3665023/
Not nearly as good for you as homemade, but it tastes pretty good.
Is a corn fritter the same thing as a hush-puppy?
No, corn fritters are made of corn kernels. Hush puppies are made of corn meal.
I think I’ll try the homemade.
Thanks. I hadn’t read it all.
how do you fix the meat for the gyro’s?
That looks very good!
(I’ve noticed that ‘fritter’ can mean something deep-fried by the spoonful; or done flat, like a pancake, fried in a skillet. My friend made them like little pancakes; Nopardons’ recipe is the other style.)
Easy homemade ginger ale. I’ve made this - it easy and better tasting. Only make it in plastic containers (2 liter containers are best - glass can explode)
https://www.foodnetwork.com/recipes/alton-brown/ginger-ale-recipe-1944722
My father made root beer when he was a kid.
Tonight I portioned it in a cast iron pan with some sweet onion and olive oil. I figured I'd use the oven heat from baking earlier and cook it that way. Thought a two minute blast right under the broiler would get it off to a good start.
Ten minutes later…lol! Pulled the pan, looked.. not sure. Stirred with spoon, no sticking, smelled good. They were moist with the edges slightly crisped. Delish.
Whew! I'm going to do it like that next time, definitely.
Alton Brown had a recipe for making a facsimile of Gyro meat in the oven. My husband tried it, and it was ok, but a poor substitute for the real thing (the Tzatziki, on the other hand, was very good):
https://www.foodnetwork.com/recipes/alton-brown/gyro-meat-with-tzatziki-sauce-recipe-2047710
I plan to use tahini sauce sometime, I could drink that by the glass. Have used Bitchin’ Sauce from Costco. Took a flyer. That stuff is approved! Excellent.
It’s Easy to like food, lol.
I like both kinds!
It’s very good, even if you just use it as a dip for pita or other flatbread.
I have an eggplant recipe that uses a tahini sauce. I can’t remember where I got it, but I’ve made it many times and it’s very good:
Roasted Eggplant with Tahini Dressing
2 medium eggplants (about 1 1/4 pounds total), trimmed and halved lengthwise
coarse sea salt
freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped flat-leaf parsley
DRESSING:
3 tablespoons well-stirred tahini
2 tablespoons plus 1 teaspoon fresh lemon juice
2 tablespoons hot water
1/2 teaspoons fine sea salt
1/8 teaspoon minced garlic
1/8 teaspoon ground cumin
For Eggplant:
Heat oven to 425°F with rack in middle.
Line a baking sheet with parchment paper. (It helps to first sprinkle the eggplant halves with salt, and let them “drain”, flesh side down, in a large colander for about 30 minutes before roasting. It helps to reduce the moisture content of the dish.)
Put eggplant pieces on prepared baking sheet, flesh-side up. With the tip of a sharp chefs knife, score flesh, about 3/4 inch deep.
Season eggplant with salt and pepper, and drizzle with oil.
Roast, rotating pan once halfway through, until eggplant flesh is soft and collapsed and edges are deep golden, 35 to 40 minutes.
For Dressing:
While eggplant is roasting, in a bowl, whisk together all dressing ingredients.
Remove eggplant from oven and sprinkle with salt. Transfer to serving plates, drizzle with half of the dressing and sprinkle with parsley. Serve with remaining dressing.
Me too. Fried things are my downfall.
There’s an annual fair in my husband’s hometown, and I always have to have the deep-fried vegetables: chunks of cauliflower, zucchini, and mushroom, dunked in a beer batter, deep fried.
They’re wonderful. I learned how to make them at home, and they’re just as good.
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