Spinach Fritters Rachael Ray Food

WILTED SPINACH AND GARLIC

Steps:

• Pick spinach free of large stems and coarsely chop. Heat a large skillet over moderate heat. Add extra-virgin olive oil, 1 turn of the pan, and garlic. Add spinach in bunches, wilting and turning leaves in the pan, until all of the spinach is incorporated. Season spinach with nutmeg, salt, and pepper, to taste.

CRISPY SPINACH FRITTERS

Steps:

• Preheat your oven to the "keep warm" setting (usually 150-170 degrees F). You will place the cooked fritters in it to keep them warm while you fry more batches.
• Thaw the spinach in the microwave according to the package directions, or in a saucepan over medium heat. Drain well, either by pressing on it in a colander or by placing the spinach inside a clean kitchen towel and squeezing hard to get rid of as much water as you humanly can.*
• Place the spinach, onion, and garlic in a large bowl. Mix with a rubber spatula to combine.
• In a small bowl, whisk the eggs with salt and pepper. Add the egg mixture, parmesan, almond flour, and coconut flour to the spinach mixture, mixing well with a spatula to combine.
• Heat the olive oil in a large nonstick skillet over medium heat.
• Use a 4-tablespoon scoop to measure out four mounds of the mixture, placing them in the skillet and pressing down gently to flatten. Cook 3-4 minutes on each side, until well-browned and crisp.
• Briefly drain the fritters on paper towels, then place them on a baking sheet in the oven to keep them warm while you cook two more batches.

RIO GRANDE FRITTER CAKES

Steps:

• Combine dry mix with egg, 2 tablespoons oil and milk to make batter then stir in the chile peppers, corn and Cheddar. Heat a thin layer of vegetable oil in a large skillet and cook 6 small cakes, 3 inches each, at a time for 2 to 3 minutes on the first side and 1 to 2 minutes on the second side, until evenly deep golden in color. Transfer to a towel lined plate and salt the fritter cakes. Repeat, adding and heating a little additional oil for the second batch.

CARBONARA - RACHAEL RAY

Steps:

• boil pasta.
• heat large skillet. add olive oil and pancetta. brown pancetta 2 minutes. add red pepper flakes and garlic and cook 2-3 minutes more. add wine and stir up all the pan drippings.
• in a separate bowl, beat yolks, then add about 1/2 cup of the pasta cooking water. this tempers the eggs and keeps them from scrambling when added to the pasta.
• drain pasta well and add it directly to the skillet with pancetta and oil. pour the egg mixture over the pasta. toss rapidly to coat the pasta without cooking the egg. remove pan from heat and add a big handful of cheese, lots of pepper, and a little salt. continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. garnish with parsley and extra grated romano.

YOU ARE WHAT YOU EAT, SO MAKE CAULIFLOWER, SPINACH + CHICKPEA PATTIES!

Steps:

• Preheat the oven to 350˚F
• Line a rimmed baking sheet with parchment paper and line another baking sheet with wax paper
• In a stockpot fitted with a steamer basket, bring 2 inches of water to a simmer over medium-high heat
• Place the cauliflower florets in the steamer, cover and cook until just tender, 8 to 10 minutes
• Meanwhile, place the chickpeas into a large bowl and use a potato masher or fork to crush them
• Add the cauliflower and mash until the ingredients are well smashed but not smooth, Add the spinach, bell pepper, scallions, garlic, and parsley and mix well
• Stir in the cumin, turmeric, 1 teaspoon salt and ¼ teaspoon black pepper
• Add the eggs and ½ cup breadcrumbs and stir to combine
• Place the remaining ½ cup breadcrumbs in a shallow dish
• Shape about ⅓ cup of the chickpea mixture into a patty ½-inch-thick
• Coat the patty lightly with breadcrumbs
• Place on the wax paper-lined baking sheet
• Repeat with the remaining mixture to make 12 to 14 patties
• In a large nonstick skillet over medium heat, heat 2 tablespoons olive oil until shimmering
• Place one-third to one-half of the patties in the pan and cook undisturbed until golden brown, about 4 minutes
• Flip the patties and cook until golden, about 4 minutes more
• Transfer the patties to the parchment-lined baking sheet
• Wipe the skillet clean with a paper towel
• Repeat to cook the remaining patties, wiping the skillet clean and adding 2 tablespoons oil before each batch
• Transfer the patties to the baking sheet as they are done
• When all the patties have been cooked, place the baking sheet in the oven and bake for 10 minutes
• Transfer the patties to a serving platter, season with additional salt and pepper, and serve hot with sauce passed separately

SPINACH FRITTERS (RACHAEL RAY)

Steps:

• In a large bowl, stir together the spinach, onion, eggs, the flour and cumin; season with salt and pepper.
• Heat the olive oil over medium heat in a frying pan. Spoon heaping tablespoons of the spinach batter into the oil. Cook the fritters until crisp and browned, about 2 minutes on each side.

TOP DRAWER DINNER

Steps:

• Preheat a large griddle pan or 14-inch skillet over high heat.
• Combine hot pepper sauce, ketchup, lemon zest and juice, celery and parsley in a small bowl. Add shrimp and coat evenly. Chill 20 minutes, then line 4 cocktail glasses or small dishes with leaf lettuce and top each with 1/4 of chilled shrimp.
• Place spinach in microwave to defrost. Place boxes on a dish to defrost the spinach because it will leek. While spinach defrosts, place cream cheese and onions in a medium sauce pot over low heat. While cream cheese is melting and spinach is defrosting, continue forward with meal prep then return to spinach. When the cream cheese melts, add Parmesan and black pepper to the cheese. Drain spinach in clean kitchen towel, wringing it out until dry. Stir spinach into sauce, season with a pinch of salt, to taste, if necessary and let the spinach sit over lowest heat possible 10 minutes, stirring occasionally.
• Drizzle the steaks with oil and add to screaming hot pan. Cook 8 minutes on each side for medium doneness. After you flip the steak, baste it with Worcestershire sauce and season with salt and pepper. When you remove steak to cutting board or serving platter, baste opposite side and season it up. Let meat rest a few minutes before you cut into it to let the juices redistribute. Cut meat from bones and portion into 4 servings. Push toast down in toaster, butter it and cut from corner to corner.
• Fill a medium saucepan with 2 to 3 inches of vegetable oil and heat to medium-high heat. Arrange a paper towel lined plate on the counter to place the fritters on when they come out of the hot oil.
• In a bowl, make the batter by combining the all-in-one pancake mix with the water (the batter will be on the thick side). Add the chopped green onions and season with the cayenne, salt, and pepper. When the oil is ready for frying, drop spoonfuls of the batter into the oil and fry on all sides until golden brown and puffy. This should take no more than 3 to 4 minutes. Remove and drain on the paper towel lined plate. Season with salt while they are still hot.
• Serve steaks on toast with green onion fritters and spinach alongside.

BEEF AND SPINACH FRITTERS

Steps:

• Moisten bread with water; squeeze dry. Chop finely and set aside.
• Cook spinach in heavy large skillet over high heat and stir until wilted. Cool slightly; squeeze dry. Finely chop.
• In medium bowl, mix spinach, beef, bread, onion, eggs, salt, pepper and garlic.
• Shape into 14 patties (about 1/2 cup each).
• Dredge in flour, shaking off excess.
• Heat oil in heavy large skillet over medium-high heat.
• Add patties and fry until crisp on outside and cooked through.
• Serve immediately.

RACHAEL RAY'S CREAMY PASTA WITH SPINACH AND FRIED CAPERS

Steps:

• Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
• Drain, reserving the pot.
• While the pasta is working, in a medium skillet, heat the olive oil, 8 turns of the pan, over medium heat.
• Add the capers and fry until they open, 3 to 4 minutes.
• Using a slotted spoon, transfer to paper towels to drain.
• Add the garlic to the skillet and cook until lightly golden, 1 to 2 minutes.
• Add the spinach and cook until wilted, 1 minute.
• In the pasta pot, whisk the ricotta and milk over low heat until warmed through, 2 to 3 minutes.
• Season with the thyme, some pepper and the nutmeg, if using.
• Add the pasta and toss to coat.
• Discard the garlic and stir the spinach into the pasta.
• If desired, add some of the spinach oil from the skillet.
• Top with the fried capers.

ISRAELI SPINACH FRITTERS

Steps:

• Grate potatoes, zucchini and onion in food processor (work quickly to avoid discoloration).
• Squeeze out liquid.
• Add spinach, egg, flour, cumin, coriander, salt and pepper to taste.
• Mix well.
• In large non-stick skillet, heat enough oil to cover bottom of the pan.
• Spoon out the batter into pan, being careful not to crowd.
• Cook until crisp and brown on one side, then turn and fry on other side.
• Keep finished pancakes warm in oven all pancakes are fried.
• Drain on paper towels.