Marmalade Fritters

 Oh these sounds like a yummy thing to do with the marmalade I have canned that is going no where! Another one to bump!

 

"Take two sheets rice paper and cut into circles..."

 

Rice paper? I will just consider this parchment paper. 

 

"...Spoon orange marmalade onto one circle, with with another and wet the edges so they stick together all the way around. When dry dip in batter and fry in deep fat."

 

OK, nope parchment paper is not edible... so I am a bit unsure what is going on here. Any advice is welcome and appreciated. Is rice paper the stuff I make my summer rolls in?

Spaghetti Squash Fritters with Dill Yogurt Sauce

 

This was such an amazing meal that truly transformed the main ingredient - Spaghetti Squash! Thank you Snixy Kitchen - you are a wonderful find!



Spaghetti Squash Fritters with Dill Yogurt Sauce

Spaghetti Squash Fritters with Dill Yogurt Sauce

Author: Sarah Menanix (Generously adapted from Plenty)

Yields: About 16 fritters

 

Ingredients

Spaghetti Squash Fritters

• 1 small or ½ large spaghetti squash
• 2 teaspoons olive oil
• 3 large shallots, finely chopped
• ¼ cup parsley, finely chopped
• ½ teaspoon ground cumin
• ½ teaspoon turmeric
• ¼ teaspoon ground cinnamon
• 1 teaspoon sugar
• ½ teaspoon salt
• 1 egg white
• ½ cup chickpea/garbanzo flour
• 3 tablespoons sweet rice flour
• 2 tablespoons tapioca starch or flour
• 1 tablespoon baking powder
• 1 egg
• ½ cup whole milk
• 3 tablespoons unsalted butter, melted

Dill Yogurt Sauce

• ¼ cup greek yogurt
• ¼ cup sour cream
• ½ cup packed parsley
• 2 tablespoons fresh dill
• 1 tablespoon fresh lemon juice
• 1.5 tablespoon olive oil
• 1 clove garlic
• ¼ teaspoon salt

Instructions

Spaghetti Squash Fritters

1. Cook the spaghetti squash. Prick the squash with a fork several times. You can roast the whole pricked squash at 375°F for about 45 minutes to an hour, until tender. Alternatively, you can wrap the pricked squash in parchment paper and microwave it for 15-20 minutes, until tender. When the squash is tender, slice it in half lengthwise and use a fork to scrape out 2 cups of filling. If the filling is super moist, let it sit in a fine mesh strainer while you cook the shallots.
2. Heat the olive oil in a pan and cook the chopped shallots until tender, about 5 minutes. If you're roasting the squash, you can also roast the shallot whole and then peel and chop it when it's tender.
3. Combine the 2 cups of squash, cooked shallots, parsley, cumin, turmeric, cinnamon, sugar, and salt in a large bowl.
4. In the bowl of a stand mixer fitted with a whisk attachment, by hand, or with a hand mixer, whip the egg white until soft peaks form. Gently fold the egg white into the squash mixture.
5. In another bowl, mix together the chickpea flour, sweet rice flour, tapioca starch, and baking powder.
6. Add the egg, milk, and butter to the flour and whisk to combine.
7. Gently add the batter to the squash mixture and stir to combine.
8. If using an electric waffle iron, cook small waffles according to manufacturer directions, lightly spraying the iron with canola oil.
9. If using a stovetop waffle iron, be sure to heat up both sides for at least 3 minutes on medium heat. Lightly spray the top and the bottom of the waffle iron with canola oil. Pour scant ¼ cup of batter into each section of the waffle iron and cook for 2-3 minutes. Flip the waffle iron and cook for another 2-3 minutes. Gently open the waffle iron to check the waffle and, if needed, continue cooking until both sides are crispy. (Every stove is slightly different, but mine is ready after 2.5 minutes both sides).
10. Use a chopstick to help you gently remove the waffles from the iron and transfer to a plate while you finish cooking the batter. The outsides should be crispy and the insides will be soft and moist.
11. If you don't want to use a waffle iron, you can cook the fritters over medium heat on a griddle. Scoop ¼ cup of batter onto the griddle and cook for 2 minutes on each side, until crispy on the outside, but still soft on the inside.
12. Serve waffles with dill yogurt sauce (below). Store leftovers for up to 3 days in an airtight container in the refrigerator and reheat in the toaster.

Dill Yogurt Sauce

1. Combine all of the ingredients in a blender or food processor and pulse until smooth.

Herbed Feta Corn Fritters

This is a lovely early autumn recipe by Maine cookbook author Kathy Gunst. We made this for supper last night and I doubled it for the four of us. Everybody loves left over fritters!

Herb and Feta Corn Fritters
A simple batter is made by mixing corn kernels with egg, flour, and milk and a handful of fresh garden herbs, crumbled feta cheese, and scallions. The savory fritters are served with a lemon-herb butter and are delicious served for breakfast, lunch, or dinner. You could also add a finely chopped sweet or spicy pepper to the batter. The fritters are delicious served on top of an arugula or spicy greens salad.

Ingredients

1/2 cup flour
1/2 teaspoon baking powder
1/4 cup milk, plus 1 tablespoon
1 large egg, lightly beaten
2 cups fresh corn kernels, cut off 2 to 3 cobs
2 tablespoons finely chopped fresh herbs (basil, sage, rosemary, chives, oregano)
2 tablespoons very thinly sliced scallions, white and green parts
1/2 cup finely crumbled feta cheese or goat cheese
salt and freshly ground pepper
3 tablespoons olive oil, canola oil or grape seed oil, or a combination

Process
1. In a large bowl, sift the flour and baking powder.

2. Add the milk and whisk until smooth.

3. Beat in the egg and then gently mix in the corn, herbs, scallions, cheese, salt and pepper.
 
















 4. In a large skillet heat the oil over moderately high heat.

5. Drop 2 to 3 tablespoons of batter into the hot oil and cook 2 to 3 minutes on each side, or until golden brown. Serve hot.





















Makes about ten small fritters; serves 3 to 4.

Cauliflower Feta Fritters

Being back at work full time, I have found that many things have been neglected. Last summer I had a big birthday and got a new iPhone, I have only just now downloaded its photos on to my computer. I am painfully aware of the need for more spare time in my life. Blogging has probably been the one thing most neglected. It took me a few minutes to remember where this wonderful, yummy, and fun recipe came from.














The recipe is from the beloved Smitten Kitchen and can be found HERE.  The soup shown with it was an awesome chunky roast tomato soup. I will post that recipe next (if I can find it again).

"Cauliflower-Feta Fritters with Smoky Yogurt, Pomegranate
Makes 18 2-inch fritters

I prefer fritters with a lot of vegetable and just the faintest amount of batter, loosely tethering the vegetable chunks to each other. It will seem weird as you put the piles of batter in the pan — “these are going to fall apart!” — but gently nudge any loose pieces back on the pile and I promise, once they’re cooked, they will stay together and their flavor will be crisp and clear, uncluttered by an eggy, soft batter.

1 small head cauliflower (1 pound florets, i.e. stems and leaves removed), cut into generous 1 to 2 inch chunks
1 large egg
1 garlic clove, minced
Few gratings of fresh lemon zest
3 ounces crumbled feta (about 1/2 cup)
1/2 cup all-purpose flour
1/4 teaspoon Aleppo pepper flakes; less if using regular red pepper flakes, which are hotter
3/4 teaspoon table salt or more to taste
1/2 teaspoon baking powder
Olive oil for frying

To serve
3/4 cup yogurt
1/2 teaspoon ground cumin
Salt and pepper to taste
Handful pomegranate arils

Cook cauliflower in simmering salted water, uncovered, until tender, about 5 to 6 minutes, until firm but tender. Using a slotted spoon, transfer to a bowl of ice water to stop cooking. Drain well. Spread on towels to dry as much as possible.

In the bottom of a large bowl, whisk together egg, garlic and lemon zest. Add cauliflower florets and mash with a potato masher until they’re crushed into an average of pea-sized pieces (i.e. some will be bigger, some smaller, but most will be little nubs).

Sprinkle in feta and stir to combine egg mixture, cauliflower and feta. In a small dish, whisk flour, salt, pepper and baking powder until evenly combined. Sprinkle over cauliflower batter and stir just until combined.

Heat oven to 200 degrees and place a tray inside. On the stove, heat a large, heavy skillet over moderate heat. Once hot, add a good slick of oil, about 2 to 3 tablespoons. Once the oil is hot (you can test it by flicking a droplet of water into it; it should hiss and sputter), scoop a two tablespoon-size mound of the batter and drop it into the pan, then flatten it slightly with your spoon or spatula. Repeat with additional batter, leaving a couple inches between each. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.

Transfer briefly to paper towels to drain, then the tray in the oven to keep them warm until needed. Once all fritters are cooked, mix yogurt with cumin, salt and pepper.

Spread fritters on serving platter. Dollop each with cumin yogurt and sprinkle with pomegranate arils.

Do ahead: Fritters both freeze and reheat well. To warm and recrisp them, lay them on a tray and toast them at 400 degrees in the oven until crisp again."

Soup and Cauliflower Fritters

Smitten Kitchen's Cauliflower-Feta Fritters

Smitten Kitchen's Cauliflower-Feta Fritters
OH yum!
Cauliflower-Feta Fritters with Smoky Yogurt, Pomegranate
Makes 18 2-inch fritters
 
1 small head cauliflower (1 pound florets, i.e. stems and leaves removed), cut into generous 1 to 2 inch chunks
1 large egg
1 garlic clove, minced
Few gratings of fresh lemon zest
3 ounces crumbled feta (about 1/2 cup)
1/2 cup all-purpose flour
1/4 teaspoon Aleppo pepper flakes; less if using regular red pepper flakes, which are hotter
3/4 teaspoon table salt or more to taste
1/2 teaspoon baking powder
Olive oil for frying

To serve
3/4 cup yogurt
1/2 teaspoon ground cumin
Salt and pepper to taste
Handful pomegranate seedshttp://smittenkitchen.com/blog/2012/12/cauliflower-feta-fritters-with-pomegranate/print/http://smittenkitchen.com/blog/2012/12/cauliflower-feta-fritters-with-pomegranate/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+smittenkitchen+%28smitten+kitchen%29

1. Cook cauliflower in simmering salted water, uncovered, until tender, about 5 to 6 minutes, until firm but tender. Using a slotted spoon, transfer to a bowl of ice water to stop cooking. Drain well. Spread on towels to dry as much as possible.

2. In the bottom of a large bowl, whisk together egg, garlic and lemon zest. Add cauliflower florets and mash with a potato masher until they’re crushed into an average of pea-sized pieces (i.e. some will be bigger, some smaller, but most will be little nubs). Sprinkle in feta and stir to combine egg mixture, cauliflower and feta.

3. In a small dish, whisk flour, salt, pepper and baking powder until evenly combined. Sprinkle over cauliflower batter and stir just until combined.

4. Heat oven to 200 degrees and place a tray inside.

5.  On the stove, heat a large, heavy skillet over moderate heat. Once hot, add a good slick of oil, about 2 to 3 tablespoons. Once the oil is hot (you can test it by flicking a droplet of water into it; it should hiss and sputter), scoop a two tablespoon-size mound of the batter and drop it into the pan, then flatten it slightly with your spoon or spatula.

6. Repeat with additional batter, leaving a couple inches between each. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.

7. Transfer briefly to paper towels to drain, then the tray in the oven to keep them warm until needed. Once all fritters are cooked, mix yogurt with cumin, salt and pepper.

Spread fritters on serving platter. Dollop each with cumin yogurt and sprinkle with pomegranate seeds.

Do ahead: Fritters both freeze and reheat well. To warm and re-crisp them, lay them on a tray and toast them at 400 degrees in the oven until crisp again.

Herb and Feta Cheese Fritters by Kathy Gunst

I just saw these on 207 and can NOT wait to try them!
Here's the Video!
Yummy! I also just added her cookbook, Notes from a Maine Kitchen, to my wish list for Christmas!

Herb and Feta Corn Fritters
A simple batter is made by mixing corn kernels with egg, flour, and milk and a handful of fresh garden herbs, crumbled feta cheese, and scallions. The savory fritters are served with a lemon-herb butter and are delicious served for breakfast, lunch, or dinner. You could also add a finely chopped sweet or spicy pepper to the batter. The fritters are delicious served on top of an arugula or spicy greens salad.
Ingredients
1/2 cup flour
1/2 teaspoon baking powder
1/4 cup milk, plus 1 tablespoon
1 large egg, lightly beaten
2 cups fresh corn kernels, cut off 2 to 3 cobs
2 tablespoons finely chopped fresh herbs (basil, sage, rosemary, chives, oregano)
2 tablespoons very thinly sliced scallions, white and green parts
1/2 cup finely crumbled feta cheese or goat cheese
salt and freshly ground pepper
3 tablespoons olive oil, canola oil or grape seed oil, or a combination
Process
1. In a large bowl, sift the flour and baking powder.
2. Add the milk and whisk until smooth.
3. Beat in the egg and then gently mix in the corn, herbs, scallions, cheese, salt and pepper.
4. In a large skillet heat the oil over moderately high heat.
5. Drop 2 to 3 tablespoons of batter into the hot oil and cook 2 to 3 minutes on each side, or until golden brown. Serve hot.
Makes about ten small fritters; serves 3 to 4.