According to wise wikipedia,
These delicious and often very calories dense items can be made of a million different things. They're also called different things accross the world. When I was in India I fell in love with pakoras. These are essentially battered veggies or even sandwiches that are deep fried. They are delicious.
See this site for more ideas about types of fritters (and cakes) that you can make. Really there are an endless number of combinations you can try. Just take a look in your fridge and follow this formula;
Feature Ingredient (Ex. Corn, Salmon, Zuchinni)
+ binding ingredient (Ex. Egg, flax egg)
+ batter (Ex. Bread crumbs, crackers, flour)
You can deep fry (if they're covered in batter) but my choice for it's simplicity and health, is to pan fry with a smidge of oil. Light and crispy but not overwhelmed with the taste of batter or the grease of the deep-fry.
Inspired by a recipe in our local paper, here is my version of corn fritters with a bright aioli to lighten it up. Serve with salad, as a side, on a bun even. Enjoy :)
For Fritters:
2 cups gluten free flour [quinoa]
2 tbsp baking powder
20 breton plain gluten free crackers (crushed)
3 cups fresh corn
1 cup grated zuchini
1 cup grated carrot
1 tbsp pink peppercorns
3 tbsp paprika
2 tbsp chili powder
3 tbsp rice vinegar
4 tbsp fresh chopped chives
2 eggs
1/2 cup milk
For Aioli:
1/2 cup light mayo
4 tbsp lemon juice
2 tbsp yellow curry powder
1. Combine all ingredients and mix well
2. Heat pan on high heat with 2tbsp oil
3. Shape fritter and place in pan, flatten to create fritter patty
4. Cover with lid and allow to cook for ~3 minutes on high heat and then reduce heat to medium-high
5. Flip fritter and cover. Side should be golden brown. Cook on high for ~3-4 minutes
6. While batches are cooking combine ingredients for sauce.
frit·ter1
noun
- a piece of fruit, vegetable, or meat that is coated in batter and deep-fried.
These delicious and often very calories dense items can be made of a million different things. They're also called different things accross the world. When I was in India I fell in love with pakoras. These are essentially battered veggies or even sandwiches that are deep fried. They are delicious.
See this site for more ideas about types of fritters (and cakes) that you can make. Really there are an endless number of combinations you can try. Just take a look in your fridge and follow this formula;
Feature Ingredient (Ex. Corn, Salmon, Zuchinni)
+ binding ingredient (Ex. Egg, flax egg)
+ batter (Ex. Bread crumbs, crackers, flour)
You can deep fry (if they're covered in batter) but my choice for it's simplicity and health, is to pan fry with a smidge of oil. Light and crispy but not overwhelmed with the taste of batter or the grease of the deep-fry.
Inspired by a recipe in our local paper, here is my version of corn fritters with a bright aioli to lighten it up. Serve with salad, as a side, on a bun even. Enjoy :)
Corn Fritters with Lemon Curry Aioli
2 cups gluten free flour [quinoa]
2 tbsp baking powder
20 breton plain gluten free crackers (crushed)
3 cups fresh corn
1 cup grated zuchini
1 cup grated carrot
1 tbsp pink peppercorns
3 tbsp paprika
2 tbsp chili powder
3 tbsp rice vinegar
4 tbsp fresh chopped chives
2 eggs
1/2 cup milk
For Aioli:
1/2 cup light mayo
4 tbsp lemon juice
2 tbsp yellow curry powder
1. Combine all ingredients and mix well
2. Heat pan on high heat with 2tbsp oil
3. Shape fritter and place in pan, flatten to create fritter patty
4. Cover with lid and allow to cook for ~3 minutes on high heat and then reduce heat to medium-high
5. Flip fritter and cover. Side should be golden brown. Cook on high for ~3-4 minutes
6. While batches are cooking combine ingredients for sauce.
ENJOY!
No comments:
Post a Comment
I would love to hear from you!