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Fritters Cooking With Love Recipes - Yahoo Recipe Search
Food.comThis recipe comes from the "Gone With The Wind Cook Book - Famous Southern Cooking Recipes". There is a note in the foreward which I love: "Gone With The Wind told of a style of living. as well as a romantic drama, A way of living, playing, and eating that thrilled us all."Food.comFrom Mexican Cooking at the Academy, California Culinary Academy. Sopaipillas are golden-fried puffs of dough. In new Mexico where they are popular, they are usually eaten with honey, as suggested here. Sopaipillas are also good served with soups, and at brunches, parties, and buffets. My DH and I love this recipe. Great to serve with Mexican food. We fill them with honey and sometimes make a salad in them with lettuce, tomato, avocado, salsa, and sour cream. Yummy! Cook time doesn't include 1 hour rest time.AllrecipesThis is my own take on beignets, a classic French dessert recipe. I take fresh strawberries, coat them with batter, then fry them, beignet-style. These strawberry fritters make my mouth water, they are so good. I love the combination of airy, crisp pastry, with lightly cooked fresh strawberries, and rich chocolate sauce.Food.comThese delicious fritters were made weekly by the school cafeteria cook who, "after hours" let me sample them ...ummmmm so good and easy to make. I never want to lose this recipe! Try them they're nice with a pork dinner .. but my family loves them for dessert...you decide.Taste of HomeI've always loved corn fritters, but they weren't satisfying as a main dish. I came up with this recipe and was thrilled when my husband and our three young boys gave it rave reviews. The chicken and zesty sauce make these a wonderful brunch or lunch entree. -Marie Greene, Scottsbluff, NebraskaFood52Springtime vegetables bring to mind healthy sides and meals, lightly cooked or raw seasonal produce that just makes you feel good. But sometimes fried food is really good. Especially when you make it yourself, and you make homemade mayonnaise to accompany it. I love to make my own may because I can control for the balance of mellow creaminess to bright lemon. I like my mayo lemony, and I like it with olive oil, two things which not every recipe calls for. Experiment and make it to suit your tastes. Before breading the vegetables I whisk a little seltzer into the egg, which makes the batter nice and light. Use any thinly sliced seasonal vegetables you have on hand and serve this as a starter or snack. Then use the leftover mayonnaise to slather on sandwiches or dip fries into.Food52I like to toast the quinoa before cooking it to bring out its nutty flavor. But toasting it is completely optional. I love to use Rapunzel No Salt Vegetable Bouillon Cubes in all my recipes calling for vegetable broth or stock. The broth these cubes make is pure and clean tasting with no strange flavors, ingredients or added colors. I love this brand. I find it at Amazon or Whole Foods. If you have a favorite vegetable broth brand then by all means use it in this recipe. You have two choices for the flour you use in this recipe. You can use self rising flour or for a gluten-free version, Pamela’s Gluten Free Baking Mix is my go-to choice. Serve these fritters as a side dish with fish or chicken or on their own as a light meal.Food52Growing up, my sister and I often had sleepovers at our grandma Betsy's house. Grammy wasn't a big cook, but we eagerly looked forward to breakfast because she always made pancakes. Wide and evenly golden all over, sometimes studded with blueberries or chocolate chips (or both), my sister and I could gobble up dozens of those pancakes. But we always made sure to save a few, because Grammy would let us tear up leftovers and toss them to the birds in her backyard (we did *not* get to do this at home!). Grandma Betsy used Bisquick baking mix for her pancakes, but over the years I've actually perfected my own pancake mix dupe that tastes quite similar to the packaged version. Don’t get me wrong, I love a tangy buttermilk or nutty whole-wheat pancake, and there’s absolutely a time and place for those craggy fritter-like cakes fried in too much butter—but these simple, lightly sweet pancakes have a special nostalgic flavor for me. Grammy's now struggling with Alzheimer's, and she doesn't remember too much. I'm grateful that today she can still recognize me and my sister, and we can still share pancakes together, only I'm the one at the stove now. Bisquick baking mix includes vegetable oil (the additional fat produces moist, fluffy pancakes), so pancake-makers need only add eggs and milk when mixing up the batter. You’ll often see pancake recipes call for melted butter, and other DIY mix recipes may recommend vegetable shortening, but I prefer to use similarly textured coconut oil. This is already a common ingredient in my pantry (whereas I basically never buy shortening) *and* I specifically love the subtle coconutty fragrance that the unrefined coconut oil adds to pancakes. If your coconut oil is liquid at room temperature (this can happen when it’s warm in the kitchen), divide 1 cup in an ice cube tray and refrigerate until just firm, about 15 minutes—this way, you can skip measuring out the oil and simply add it to the food processor. If you don’t have a spare ice cube tray, place the oil in a liquid measuring cup and refrigerate until it’s just solidified, about 30 minutes. From there, if it’s too firm to scoop into spoonfuls, let it sit at room temperature to soften a bit. Note: While you need just two cups of pancake mix for a batch of 10 pancakes, the pancake mix portion in the recipe below makes eight cups, so you’re set for a few more breakfasts beyond the first one. Store the pancake mix in an airtight container in the refrigerator for up to three months.Food NetworkThis is a pasta salad inspired by the flavors of my go-to falafel recipe. Falafel is a traditional Middle Eastern chickpea or fava bean fritter that I’ve loved since childhood. When I make mine, I load up on fresh mint, parsley and cilantro, as well as coriander and a little bit of cinnamon. So with this recipe, I took all of my favorite falafel ingredients and tossed them with pasta. And I had to use farfalle because…c’mon, Falafel-y Farfalle is so much fun to say!
