POTATO AND SAGE FRITTERS WITH LEMON AIOLI
Light potato fritters with a lemony sauce- serve for a party appetizer.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 3h30m
Yield 15
Number Of Ingredients 15
Steps:
- In small bowl, mix warm water, 2 tablespoons flour and the yeast. Stir; let stand in warm place about 30 minutes or until small bubbles form.
- Meanwhile, in small bowl, mix aioli ingredients. Cover; refrigerate until ready to serve.
- In 3-quart saucepan, cover potatoes with water; lightly salt. Heat to boiling; reduce heat to medium-low. Cover; cook potatoes about 20 minutes or until tender. Drain; mash potatoes with fork. Cool about 10 minutes.
- In small bowl, beat eggs and olive oil with whisk; stir in salt, pepper, lemon peel and sage. Set aside.
- In large bowl, mix mashed potatoes with yeast mixture and 2 cups flour. Stir in egg mixture until well blended. Cover with towel and set in warm place about 1 1/2 hours or until potato mixture is double in size.
- In deep fryer or 4-quart Dutch oven, heat vegetable oil (2 to 3 inches) to 350°F. Drop potato mixture by tablespoonfuls into hot oil. Fry 3 to 4 minutes, turning once, until golden brown. Drain on paper towels; serve warm with aioli.
Nutrition Facts : Calories 240, Carbohydrate 20 g, Cholesterol 30 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 0 g, TransFat 0 g
POTATO, SAGE AND LEMON ZEST FOCACCIA
There are a lot of focaccia styles out there. There are thick and fluffy ones, loaded with toppings, and crispy, oily ones with a minimalist sprinkle of salt. Then there's everything in between. I decided to stick to this middle ground and bake up something that had crisp edges while still being light and soft in the center. Baking the focaccia in a cake pan, a trick I learned from the Los Angeles chef Nancy Silverton, does just that. It encourages the exterior of the loaf to turn crunchy as it absorbs heat from the sides of the pan, while allowing the dough to rise nicely in the middle. A cake pan also made for a nice-looking, gently domed loaf, more evenly shaped than the flatter, hand-pressed focaccias I've made in the past.
Provided by Melissa Clark
Categories appetizer
Time 50m
Yield 1 (9-inch) focaccia
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees. Place a small skillet over medium heat and add olive oil. Add garlic and cook until caramelized and golden brown, 2 to 6 minutes. Remove from heat and cool. Using a mandolin or knife, thinly slice potato. Toss with 1 tablespoon garlic oil (reserve remaining oil and garlic), sage, lemon zest, salt and pepper. Pour remaining garlic oil into bottom of a 9-inch cake pan.
- Pat dough evenly into pan, leaving a small gap between dough and edges of pan. Chop garlic cloves and press into dough. Layer potato-sage mixture on top. Bake until potatoes and focaccia are golden brown, 30 to 35 minutes.
Nutrition Facts : @context http, Calories 1215, UnsaturatedFat 51 grams, Carbohydrate 142 grams, Fat 63 grams, Fiber 13 grams, Protein 24 grams, SaturatedFat 10 grams, Sodium 1407 milligrams, Sugar 4 grams
SPICY POTATO FRITTERS (BUJIA)
We've been cooking up spicy vegetable fritters like these since Susan visited India back in 1983. Fresh whole spices, sea salt, and freshly ground black pepper make a big difference in such a simple vegetarian dish.
Provided by Food Network
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 33
Steps:
- For the batter: Combine dry ingredients in a bowl, add the water, and mix with a spoon until smooth and creamy. Set aside.
- For the potato fritters: Roast the mustard seeds in a dry pan until they turn gray, become aromatic, and begin to pop. (This will happen quickly.) Lower the heat, add the cumin seeds, and roast until brown, being careful not to burn them, about 2 minutes. Add the clarified butter and crushed neem leaves, and cook until lightly brown. Add the onions and cook 3 to 5 minutes. Add the garlic and turmeric, remove from heat, and stir in the cilantro, serrano chile, salt, and pepper.
- Meanwhile, cook the potatoes in salted water until soft. Drain and cool. Coarsely grate the potatoes and mix gently with the onion and spice mixture. Adjust seasoning.
- To form the fritters, press some mixture tightly between your palms into half dollar rounds. (They can be held in the refrigerator a few hours.)
- To cook: Heat the oil in a large saucepan to 350 degrees F. Dip the potato fritter rounds into the batter and drop them into the hot oil. Fry until golden brown on all sides, about 2 minutes total. Remove with a slotted spoon and drain on paper towels. Serve immediately with Mint and Cilantro Chutney and Yogurt Sauce for dipping. Fritters can be made early in the day and reheated.
- Mix the ingredients in a bowl. Turn out onto a board and chop until a paste is formed.
- Have ingredients measured and nearby before beginning. Heat the oil in a small skillet over high heat. Add the mustard seeds. (They will begin popping immediately so have a cover close at hand for escaping seeds.) Cook until popping stops.
- Lower the heat, add the cumin seeds, and cook until they turn golden, about 1 minute. Stir in the garlic for 10 seconds, then the ginger for 10 seconds more, and remove from the heat. Stir in the turmeric, paprika, pepper flakes, and salt. Mix the spices and yogurt together in a bowl. Chill before serving.
HOMEMADE CAPSICUM AND POTATO PAKORAS (FRITTERS FOR A RAINY DAY)
This is one of the best homemade Indian snacks that I have ever created on a rainy monsoon evening for my family. They loved it to the core. I wish and hope that all of my Zaar friends (old, present ones and the new ones I will be blessed with) do try this out and let me know their reviews.
Provided by Charishma_Ramchanda
Categories Vegetable
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- 1. Mix all the dry ingredients together in a big bowl.
- Add water very slowly to the above mixture of dry ingredients and mix well to prepare a thick paste.
- In the meantime, heat oil in a skillet on medium flame.
- De-seed both the green capsicums (bell peppers) and slice lengthwise.
- Now wash and peel the potatoes and cut in rounds.
- Dip the sliced bell peppers and the potato rounds in the prepared batter.
- Allow to coat well on either side. Note: The rice flour addition makes your capsicum and potato pakoras more crispy.
- Now one by one, gently put the sliced and coated with masala bell peppers and potato rounds into the oil.
- Deep fry on either side for 2 minutes until golden brown.
- Drain on a clean kitchen paper towel to get rid of the excess oil.
- Serve hot with tomato ketchup or green chutney on the side and a cup of hot masala tea.
- Enjoy this as a snack on a rainy day and think of me!
Nutrition Facts : Calories 359.7, Fat 2.9, SaturatedFat 0.4, Sodium 1010, Carbohydrate 71.4, Fiber 9, Sugar 6.5, Protein 12.8
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