Papaya Fritters Food

EASY SQUASH FRITTERS

Steps:

• Mix grated squash, baking mix, milk, egg, Parmesan cheese, butter, salt, pepper, and garlic-herb seasoning together in a large bowl.
• Heat oil in a large skillet over medium heat. Drop tablespoonfuls of the batter into the hot oil about 1 inch apart. Cook for 1 1/2 to 2 minutes; flip and continue cooking until lightly browned on the second side. Drain on a paper towel-lined plate. Repeat with remaining batter, adding oil to the skillet as needed.

UKOY

Steps:

• In a bowl, combine shredded papaya and about 1 tablespoon salt. Let sit for about 10 minutes and using hands, squeeze to dispel juices. Rinse under cold running water and squeeze to remove excess liquid.
• In a large bowl, combine egg, cornstarch, flour, water, fish sauce, salt, and pepper. Whisk together until well-blended and smooth.
• Add papaya, kalabasa, shallots and green onion to batter and stir to combine.
• In a large skillet over medium heat, heat about 2-inch of oil until hot.
• On a large spoon, place about 2 to 3 tablespoons of the mixture and press 1 to 2 shrimps on top.
• Gently slide mixture into the hot oil and cook for about 3 to 4 minutes on each side or until golden brown and crisp. Cook in batches as necessary.
• Remove from heat and drain on a wire rack set over a baking sheet. Serve hot with spiced vinegar dip.

POTATO FRITTERS

Steps:

• Grate the zucchini and potato into a colander and leave for 10 mins to drain in the sink. Squeeze out extra moisture by wringing with your hands and placing it into a clean mixing bowl.
• Add egg, onion, cheese, garlic powder, salt and pepper to the mixing bowl and stir well to combine.
• Sprinkle flour over the top (around the entire bowl, not just one spot) and mix until combined. Next add milk in and mix until combined.
• Heat oil in frying pan on medium heat. Place a heaping tablespoon of the mixture in the pan and flatten with the back of the spatula.
• Repeat with the remaining mixture, cooking in batches without overcrowding the pan (I usually fit 4 fritters each batch). Cook for 3-4 minutes each side until golden and crispy. Serve immediately.

UKOY RECIPE - FILIPINO SHRIMP FRITTERS

Steps:

• In a bowl, combine flour, cornstarch, salt and ground pepper. Add the water and whisk together until well-blended and smooth. Stir in annatto/achuete powder to the mixture and mix well until color is evenly distributed.
• Add 1 cup shrimps and grated sweet potato in the mixture and lightly stir to distribute.
• Heat oil in a skillet or frying pan over medium-high heat.
• Fill a small saucer evenly with about 2-3 tablespoon of the mixture and add 2-3 more shrimps on top. Gently tilt the saucer to slide the mixture into the hot oil and cook for about 3 to 4 minutes on each side or until they turn golden brown.
• Transfer the deep-fried ukoy in a plate lined with paper towel to absorb the excess oil.
• Serve while still hot with spiced vinegar.

OKOY RECIPE

Steps:

• Mix in a bowl the flour, corn starch, egg, garlic, water, fish sauce, and pepper. Make sure it's free from lumps and set aside.
• Wash and peel the sweet potato and carrots then grate it but in you do not have a grater, thinly slice as you can. Then slice the green onions.
• Add the sweet potato, green onions, carrots and shrimp into the batter mixture and mix well.
• In a frying pan, heat oil just enough to deep fry two Okoy fritters at a time.
• Using a slotted spoon, scoop Vege-shrimp batter allowing excess batter to drip off and place in a pan like mini pancakes, frying each side until crispy and lightly brown.
• Once cooked, drain each Ukoy fritters on a paper towel to get rid excess oil.
• Prepare the vinegar dip by mixing all ingredients and mix well, transfer in a small bowl, and serve warm.

PATTY PAN SQUASH FRITTERS

Steps:

• Before shredding, cut out the stem of the squash, but there's no need to peel it. Remove any large seeds, especially if using a large squash.
• Preheat about 1/2 inch oil (I prefer olive oil) over medium-high heat in a deep skillet.
• Place the squash and onions into a large bowl.
• Beat the eggs, milk and oil into the squash/onion mixture. Then add the flour, baking powder, salt and pepper and mix all until combined.
• Scoop batter using a 1/4 cup measure and drop batter into hot oil. Do not crowd.
• Cook until brown, turn with a spatula and cook the other side until brown.
• Drain on paper toweling.
• Add oil to pan when necessary.
• Keep warm until served.
• Serve with horseradish sauce, ketchup or whatever you like. They are great as is!

JAMAICAN BANANA FRITTERS RECIPE

Steps:

• Peel ripe bananas and place them in a medium-sized mixing bowl, then add sugar, vanilla, cinnamon and salt.
• Use a metal fork to mash bananas into pebble-sized pieces, simultaneously combining all the ingredients together.
• Add the flour and fold ingredients completely before adding water.
• Stir the mixture thoroughly until ingredients are combined and your batter is smooth but still slightly lumpy.
• Heat a large frying pan then add oil.
• Heat oil on medium-high temperature for approximately 1 - 2 minutes before adding the batter. (To test if your oil is ready, sprinkle a bit of flour in the oil after 1 minute. If bubbles form around your flour, it is ready).
• Once the oil is hot, carefully spoon small dollops of batter into the pan, leaving space between each fritter.
• Maintain medium-high heat and monitor fritters closely.
• When the edges of your fritters begin to brown, flip over. Cook each side for about 2 - 3 minutes or keep flipping your fritters until golden brown on both sides.
• Remove fritters from pan unto a large plate lined with thick paper towel.
• Allow banana fritters to cool slightly to have it warm and scrumptious!
• Bless up & enjoy it.

BANANA FRITTERS RECIPE

Steps:

• Put the flour, bicarbonate of soda, and cinnamon into a bowl. Make a well in the center and add the egg and half the milk and mix well to a smooth batter. Gradually beat in the remaining milk.
• Heat some vegetable oil in a deep saucepan or wok.
• Peel the bananas and cut in half lengthwise and then cut each piece into three horizontally.
• Dip the banana pieces in the batter and then gently lower into the hot oil and fry until golden brown. Cook a few pieces at a time then remove and drain on kitchen paper. Serve with honey for dipping. Please note nutritional info is based on the use of 100ml of vegetable oil for cooking.

PAPAYA FRITTERS

Steps:

• Combine flour, milk, egg and sugar. Then stir in papaya. (do not use electric mixer).
• Drop by teaspoonfuls into hot oil.
• Cook 1 to 2 minutes on each side or until golden brown.
• Drain on paper towels.
• Fritters can also be cooked on a griddle, like a pancake.
• Serve hot as a snack or side dish.

HOW TO COOK UKOY (BEAN SPROUTS AND SHRIMP FRITTERS)

Steps:

• In a bowl combine flour, cornstarch, salt, pepper, egg and water. Beat with a whisk or fork the ingredients until it forms a smooth batter.
• Then add the shrimps, bean sprouts and shredded carrots. Mix until the three ingredients are wll coated with batter.
• In a deep frying pan, heat cooking oil until hot. Then using a laddle or sandok, scoop about 1/8 cup of the mixture and pour in hot cooking oil.
• Cook each side for about 3 minutes or until golden brown and crispy. Place on a colander or paper towel to drain excess oil.
• Cooking may vary depending on the cooking oil temperature and size of the fritters.
• Do the same cooking method on the rest of the mixture. Serve with a mixture of vinegar, sliced onion, crushed peppercorns and crushed garlic dipping sauce.

BANANA FRITTERS

Steps:

• 1. Pour the oil into a saucepan and place over medium heat. Heat the oil to 180°C, or until a cube of bread dropped into the oil turns golden in 15 seconds. 2. Set aside 75g (½ cup) of the flour in a bowl. Sift the remaining flour and the bicarbonate of soda into a large bowl, then add 435ml (1¾ cups) water and whisk to a smooth batter. 3. Peel the bananas and cut them in half widthways, then cut each piece in half lengthways. Working in batches, dust each banana piece in the flour, shaking off the excess, then dip them into the batter, draining off the excess. 4. Deep-fry the fritters in batches for 5-6 minutes each time, or until the batter is golden and crisp. Briefly drain n paper towels and serve hot with a scoop of ice cream, drizzled with maple syrup and sprinkled with pecans.