CALVES LIVER AND ONIONS
I think this dish has an undeserved reputation. When it's cooked up nice and crisp it's really wonderful. I had kids eating this like crazy, because I didn't tell them what it was!
Provided by MizzNezz
Categories Beef Organ Meats
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut liver in small serving size pieces.
- Salt and pepper pieces.
- In a 12 inch skillet heat vegetable oil.
- Make sure it is good and hot (I use medium high).
- Lightly roll pieces in flour.
- Saute in hot oil till brown on one side, turn and brown the other side.
- About 4 minutes per side.
- Remove from skillet and keep warm.
- Add onions to skillet and fry about 5 minutes till crisp tender.
- Put onions over liver and serve.
SAVORY CORN FRITTERS
These corn fritters use fresh, whole kernels, mixed with spices, scallions and a simple batter. Corn fritters come in many types, from the cornmeal-based, deep-fried hush puppies, to the more patty-shaped, pan-fried fritters. Pan-seared in hot oil until crisp, these patty-like fritters contain Cheddar, which adds creaminess while still allowing the crunchy corn kernels to provide a pop of sweet flavor and texture with each bite. Fritters make an excellent side for a cookout, as they stand up to smoky barbecue flavors and can be enjoyed warm or at room temperature. Leftovers make an excellent breakfast, with a dollop of sour cream or plain yogurt on top.
Provided by Vallery Lomas
Categories finger foods, vegetables, appetizer, side dish
Time 30m
Yield 18 fritters
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together the eggs, milk, salt, garlic powder, black pepper and ground cayenne. Whisk in the flour and baking powder until just combined. Stir in the corn, scallions and Cheddar.
- Heat a cast-iron skillet over medium-low and add enough oil to generously coat the bottom of the skillet.
- Once the oil is shimmering hot, add a heaping tablespoon of the batter to the skillet. Use the back of the spoon to flatten it into a round patty. Repeat to fry 3 to 4 fritters at once. Fry on each side until golden, about 2 minutes, then cook for an additional 2 minutes. Add more oil as needed.
- Remove from the skillet and transfer to a paper towel-lined baking sheet. Repeat until all fritters are fried. Serve warm or at room temperature.
SCALLION CORNMEAL FRITTERS
Categories Appetizer Brunch Side Fry Vegetarian Quick & Easy Cornmeal Pan-Fry Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 18 fritters
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 200°F.
- Whisk together egg, milk, cornmeal, baking powder, salt, and scallions in a bowl until combined.
- Heat 1/4 inch oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking. Fill a 1/4-cup measure half full with batter and carefully spoon it into skillet, then form 4 more fritters in skillet and fry, turning over once, until golden, 3 to 4 minutes total. Transfer to paper towels to drain briefly, then keep warm in 1 layer in a shallow baking pan in oven. Make more fritters in same manner (do not crowd skillet).
SCALLOP FRITTERS
Scallops, scallions, a bit a jalapeno crisped up in a light batter. Yum! From chef Jimmy Bradley at the Red Cat in New York City.
Provided by KathyP53
Categories Healthy
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, heat 2" of oil to 350 degrees. Meanwhile, in a medium bowl, whisk the all purpose floue with cornmeal, baking powder, 1 1/4 teaspoons of salt and pinch of black pepper. Add the eggs, clam broth, and beer, and whisk until the batter is smooth. Fold in scallops, scallions, onion, and jalapeno.
- Working in batches, drop heaping teaspoons of the batter into the oil and fry, turing occasionally, until golden brown all over, about 7 minutes. Using a slotted spoon, transfer the fritter to paper towels. Serve with tartar sauce and lemon wedges.
Nutrition Facts : Calories 127, Fat 2.3, SaturatedFat 0.6, Cholesterol 77, Sodium 201.9, Carbohydrate 18.4, Fiber 1.4, Sugar 0.8, Protein 7.5
CORN FRITTERS WITH SCALLIONS
A slightly adapted recipe from the cookbook 1,000 Vegetarian Recipes by Carol Gelles. Corn truly is the food of the gods.
Provided by COOKGIRl
Categories Grains
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl combine the cornmeal, flour, baking powder, salt, pepper and nutmeg.
- In a large bowl beat the egg. Stir in the milk and reserved corn liquid (or water).
- Stir in the dry ingredients and blend well.
- Stir in the corn (if using frozen corn, defrost first) and green onions. For best results, refrigerate batter for 30 minutes.
- In a large pan heat some oil until it bubbles when a small amount of batter is dropped inches.
- Dip a utensil into the hot oil to coat and then measure out 1 rounded tablespoon of the cornmeal batter into the pan.
- Cook fritters until golden on one side then turn over and cook until golden on other side.
- Remove fritters from the pan, drain on paper towels and transfer to warming platter.
- Serve warm with garnish of green onion slices and red pepper flakes if desired. Season with salt and pepper if necessary.
- Yield: I eat these too fast to remember how many fritters the recipe yields! Also, be sure your cornmeal is fresh.
Nutrition Facts : Calories 282.5, Fat 4.2, SaturatedFat 1.4, Cholesterol 57.1, Sodium 142.8, Carbohydrate 54.4, Fiber 4.2, Sugar 1.9, Protein 9
CORNMEAL FRITTERS
These savory fritters can be made in advance and reheated in a 350-degree Fahrenheit oven for 10 minutes or in a microwave for 1 minute.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 12 fritters (6 servings)
Number Of Ingredients 7
Steps:
- In a medium-size bowl, mix together the cornmeal and baking powder. Add the coconut milk and stir until the batter is smooth. Add the onion, scallions, and Scotch bonnet pepper, and stir the mixture until well combined. The batter should be moist yet firm enough to form into 2-inch patties with your hands. Add more cornmeal or liquid (coconut milk or water) if needed. (Rinse your hands with cold water before forming the patties so the batter doesn't stick to your hands.)
- In a large skillet, heat the oil until it is very hot. Carefully place the patties into the skillet while lightly shaking the pan to keep them from sticking. Fry in batches until golden on both sides, about 3 minutes per side, using more oil if needed. Remove the fritters and drain them on paper. Serve while still hot.
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- Heat peanut oil to a depth of about 1/4 inch in a heavy (preferably cast iron) skillet over medium high heat. When the oil is hot but not smoking, spoon in the batter using a heaping tablespoon measure per fritter. Do not crowd the pan and do not let the edges of the fritters touch.
- Cook, turning once, until golden brown. About 4 minutes cooking time total. Cook in batches until all batter is used.
- As each batch of fritters is cooked, transfer them to a baking sheet lined with paper towels. Keep warm in a low oven.
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- Set your oven to Broil, or if you have a grill heat it on a medium heat. Oil your ears of corn and put into oven or on the grill. Roast until nicely caramelized. About 10-15 minutes. Let cool before cutting the kernels and incorporating into batter.
- Meanwhile, combine egg yolks and milk. Sift dry ingredients together and add the wet to the dry. Mix until incorporated and let batter rest one hour.
- Start mixing the egg whites on a medium high speed until soft peaks are achieved (difference between soft and stiff peaks: soft peaks will have a slight curl to the peak when pulled at; stiff peaks will have a straight peak like a mountain).
- Preheat oil in a medium sized sauce pot over medium high heat. If you happen to have a deep fat fryer, heat to 350 degrees (and I’m jealous if you p.s.)
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5/5 (3)Estimated Reading Time 6 minsCategory AppetizerTotal Time 23 mins
- Grate the zucchini coarsely and let it sit for about 5-10 minutes so that it releases some of its water content. Give the grated zucchini an extra squeeze and drain out all the excess water.
- Mix the zucchini, carrots, scallions, cornmeal, salt, tumeric, and eggs in a large bowl until well incorporated.
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5/5 (1)Category Side Dish or Main CourseAuthor Sanjana SharmaCalories 86 per serving
- In a large bowl, mix the flour, cornmeal, garlic powder, baking powder, paprika, chipotle, salt, and black pepper.
- Add oil to cover the base of a large non-stick skillet. Heat the oil over medium-high heat. Fill a ¼ cup measuring cup about ¾ the way with batter. Once the oil is shimmering, add the batter to the skillet and use the base of the cup to smooth out the top. Repeat for the remaining batter. You may have to cook them in batches so as not to overcrowd the skillet.
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4.7/5 (13)Category Side DishCuisine AmericanTotal Time 40 mins
- Slice the tops of the kernels off the corn, then reverse your knife and press out the milk. (You should have about 3 cups of kernels.)
- Transfer the kernels and milk to a large bowl. Add the eggs. Add the scallions, cilantro, or other herbs, cheese, corn kernels and, and the flour. Season with at least 1/2 teaspoon kosher salt and pepper to taste. Use your hands to mix everything together very well. Grab a golfball-sized amount of batter and squeeze it in your hands. If it barely holds together, sprinkle some more flour into the bowl. Mix well, and test again—batter will not hold together the way a meatball will; it will be kind of pasty, and the only way to know if it’s ready for frying is to make a test fritter.
- In a large sauté pan, heat 1 tablespoon of the oil over medium-high heat. Lightly oil your hands. When the oil in the pan begins shimmering, pinch a golfball-sized amount of batter out of the bowl and carefully drop it into the oil. Reduce the heat to medium. The mound of batter will look pyramidal or gumdrop-like in shape. Gently flatten with a spatula or a fork. After about a minute, check the underside to ensure it is lightly browned. Flip the fritter, and cook for 1 to 2 minutes more or until evenly golden. Transfer to a paper towel-lined plate, season with sea salt, and let cool briefly. Taste. If fritter needs more salt or pepper, add more to the bowl. If the fritter did not stay together at all, sprinkle in some more flour. Mix well.
- When fritter batter is cooperating, fry up the remaining batter in the same manner as the tester fritter, adding a thin layer of oil to the pan with each batch. Warning: Please be careful while frying. Keep your heat at medium to medium-high and beware of exploding corn kernels—every so often, one comes flying out of the pan—and splattering oil. If you have one of those spatter guards, use it.
CORN FRITTERS - CHOLULA HOT SAUCE
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- Stand the corn on end inside a large bowl and cut the kernels from 2 ears of the corn, using a paring knife. Grate the remaining 2 ears corn over the large holes of a box grater into the same bowl. Using the back of a butter knife, scrape any remaining milk from the cobs into the bowl.
- Stir the egg, flour, cornmeal, sour cream, Cholula Chipotle, scallion, salt and baking powder into the corn to make a thick batter.
- Heat 1/4 cup of oil in a 12” skillet over medium-high heat until shimmering. Drop heaping tablespoons of batter into the oil (6 fritters should fit into the pan at once). Fry until golden brown, about 1 minute per side. Transfer the fritters to a paper-towel-lined plate and repeat with remaining batter.
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