Best Orange Fritters Recipes

SALT COD FRITTERS WITH CREAMY MUSTARD SAUCE, SPICY ORANGE CHILI SAUCE, PINEAPPLE CHUTNEY AND SHREDDED ZUCCHINI SALAD

Steps:

• Soak the salt cod in 1 gallon of water for 24 hours, changing the water 2 to 3 times until the cod no longer tastes of salt.
• Place the oil in a pot a third of the way full. Heat the oil to 350 degrees F and line a baking sheet with paper towels. Remove the cod from the water, pat dry and roughly chop. Place the cod in a food processor and pulse until shredded.
• Remove the cod, squeeze with hands to remove excess water and place the cod in a bowl.
• Place the flour, baking powder, baking soda and salt in a large bowl, mix. In a separate bowl, whisk the milk and eggs and add to the bowl with the dry ingredients. Add the cod and cilantro to the batter, folding to incorporate. Spoon 1 tablespoon of the cod batter into the hot oil and fry until golden brown and the fritters are cooked, about 3 minutes, turning the fritters over while cooking. Place the cod on the lined baking sheet. Repeat with the remaining cod batter.
• Serve the salt cod fritters with Creamy Mustard Sauce, Spicy Orange Chili Sauce, Pineapple Chutney and Shredded Zucchini Salad.
• Place the sour cream, mustard, coriander seeds, honey and gherkins into a bowl, mix, season with salt, cover and place in fridge until serving.
• Place the salt, sugar, vinegar, green chile, red chile, orange and red onions into a blender and puree until smooth.
• Heat the oil in a saute pan over medium heat. Add the red onions and saute until tender and translucent. Add the pineapple, sugar, vinegar and fennel seeds and stir. Cook until the pineapple has softened slightly and the juices have reduced, 7 to 10 minutes. Season with salt.
• Place the red onions, lime juice and salt in a bowl. Stir and allow to sit for 5 minutes. Add the cherry tomatoes, cilantro and zucchini to the bowl and mix.

APPLE FRITTERS WITH ORANGE GLAZE

Steps:

• Make fritters:
• Whisk together flour, sugar, baking powder, and salt in a large bowl. In another bowl, whisk eggs, then whisk in milk, melted butter, zest, and vanilla. Add wet ingredients into dry and fold until just combined (do not overmix), then fold in apples.
• Heat 3/4 inch of oil in a 10- to 12-inch deep heavy skillet over medium heat until it shimmers. Drop a little batter into the oil. If it bubbles and rises to the top, the oil is ready. If it browns immediately, reduce heat. (Or use a deep-fat/candy thermometer to heat oil until it registers 375°F.) Using two tablespoons (soup spoons), drop spoonfuls of batter, each containing 2 apple slices, into oil. Working in batches of 5, cook fritters, turning over halfway through, until golden brown, center is just cooked through, and apples are tender, 3 to 4 minutes total. Transfer with a slotted spoon to paper towels to drain. (Make sure oil returns to 375°F between batches.)
• Make glaze:
• Whisk together 1 cup confectioners' sugar with orange juice and vanilla until smooth.
• Dust fritters with some additional confectioners' sugar and drizzle glaze over fritters.

CLAM FRITTERS WITH ORANGE DIPPING SAUCE

Steps:

• Heat 1 tablespoon of the olive oil in a large heavy skillet, add chopped onion and sauté, stirring occasionally, until translucent and tender. Scoop onion out of skillet and set aside. Set skillet aside without washing it. In a mixing bowl, whisk together the flour, cornmeal, baking soda, and salt. In a small bowl, beat milk and egg together, then add to dry mixture, stirring until well mixed. Stir clams into batter. Heat 1-1/2 tablespoons olive oil in the skillet, set it over medium-high heat and heat until hot but not smoking. Scoop up clam mixture with a 1/4 cup measuring cup and transfer to skillet, leaving about 1 inch between each fitter. Reduce heat to medium, and cook fritters 3 minutes on the first side, flip and cook 3 minutes on second side or until fritter mixture is cooked through. Transfer as finished to a paper towel-lined baking sheet and set in a 200-degree oven. Add remaining olive oil to the skillet, heat again until hot. Add remaining fritter mixture by the 1/4-cup measure and cook 3 minutes on the first side, flip and 3 minutes on the second side. Add to baking sheet in oven. In a small bowl, combine dipping sauce ingredients. Serve fritters hot from the oven with small bowls of dipping sauce.

PAN SEARED DUCK BREAST WITH BLACK-EYED PEA FRITTERS AND CARAMELIZED ORANGE SAUCE

Steps:

• Preheat oven to 350 degrees. Heat a saute pan over medium heat. Season duck and place skin side down on hot saute pan and sear for about 5 minutes. Place pan into the oven and cook for 10 minutes more leaving duck on the skin side. When desired temperature is reached, remove from oven and let rest for 3 minutes. Keep warm. Serve with Caramelized Orange Relish and Black-eyed Pea Fritters.
• Heat oil in a saucepan over medium heat. Quickly sear the oranges until brown. Transfer to a bowl and chill. Place cranberries and orange juice in a food processor. Process for about 15 seconds or until evenly chopped. Place sugar, caramelized oranges, and ginger in a medium bowl. Stir in the cranberry mixture. Add sage, mint and vinegar. Season to taste with salt and pepper.
• Soak black-eyed peas in hot water for 30 minutes. Drain. Squeeze and remove skin. Combine peas, onions, pepper flakes, red bell pepper, scallions, salt and sugar in a food processor. Process until very smooth. Add 4 to 6 tablespoons of water if necessary. You should not feel any lumps when you rub mixture between your fingers.
• In large pot heat oil to 325 degrees. Stir batter vigorously to remove air bubbles. Scoop up a spoonful of the batter and drop into the oil. Fry until golden, about 4 minutes per side. Drain on paper towels.

RICOTTA ORANGE FRITTERS

Steps:

• Whisk together egg and granulated sugar, then whisk in zest, juice, ricotta, flour, and salt until just combined. Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1 tablespoon of batter per fritter into oil and fry, turning over once, until golden on both sides, about 2 minutes. Transfer with a slotted spoon to paper towels to drain and cool slightly.
• Dust fritters with confectioners sugar and serve immediately.

ORANGE FRITTERS

Steps:

• In a large bowl, whisk flour, biscuit mix, sugar and baking powder. In another bowl, whisk eggs, orange zest and orange juice until blended. Add to dry ingredients, stirring just until moistened., In an electric skillet or deep fryer, heat oil to 375°. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry about 1-2 minutes on each side or until golden brown. Drain on paper towels; cool slightly. Dust with confectioners' sugar.

ORLANDO ORANGE FRITTERS

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt. Whisk the eggs, orange juice, butter and orange zest; stir into dry ingredients just until moistened. , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels. Dust warm fritters with confectioners' sugar.

HAM AND APPLE FRITTERS WITH CRANBERRY ORANGE CROWN AND ROYAL FIG DIPPING SAUCES

Steps:

• For Fritters:
• Heat oil in a Dutch oven or deep-fryer until it reaches 350 degree F.
• In a large bowl add the cornbread mix, garlic powder, milk, egg and onions. Mix well to combine. Add apple and ham and stir to combine.
• Using a tablespoon or small scoop, carefully slide tablespoon size amounts of the fritter batter into the hot oil. Fry about 6 at a time. Fry for approximately 2 to 3 minutes or until golden brown and crispy. Remove from oil and drain on paper towel lined baking tray.
• Serve alongside dipping sauces.
• For Cranberry Mustard Dipping Sauce:
• Combined all ingredients into a small bowl and mix well.
• For Creamy Fig Sauce:
• Combined all ingredients into a small bowl and mix well.

PEACH FRITTERS WITH ORANGE GLAZE

Steps:

• Heat deep-fryer to 350 degrees F.
• Combine cornmeal, flour, sugar, and salt in a large bowl.
• Remove 3 peach halves from can and cut into small cubes.
• In a small bowl, combine buttermilk, eggs, butter, cubed peaches, and almond extract. Add wet mixture to dry and stir well until combined.
• Using a small ice cream scoop, drop batter into the hot oil. Fry for 1 minute per side. Flip halfway through cooking before it's too heavy to turn. Remove to a paper towel lined sheet tray. Sprinkle immediately with confectioners' sugar. Place on platter and serve with Orange Glaze.
• In a large bowl add the confectioners' sugar and drizzle in the orange juice while whisking.

RICE FRITTERS WITH ORANGE BLOSSOM CUSTARD

Steps:

• Prepare the rice for the fritters: In a medium saucepan over medium heat, stir to combine the rice, milk, sugar, star anise, lemon and orange zest, a pinch of salt and the vanilla bean and scraped seeds. Once milk begins to simmer, reduce heat to low and cook rice for 25 to 30 minutes, until the liquid is almost all absorbed, stirring occasionally to make sure it doesn't stick to the bottom of the pot. Transfer cooked rice to a medium container, let cool for about 15 minutes, then cover and refrigerate for about 2 hours, or overnight. (If you chill the mixture overnight, let it come to room temperature before forming the fritters.)
• Make the custard: Heat the milk, heavy cream, sugar, orange zest and vanilla bean and seeds in a small saucepan over medium-high heat. Remove from heat when bubbles begin to form around the edges, about 2 minutes.
• In a separate small bowl, whisk egg yolks with the cornstarch, orange blossom water and lemon juice to make a smooth paste. Slowly pour the warm milk and cream into the paste, whisking continuously to make sure there are no lumps.
• Return the mixture to the pan over medium heat and cook for about 3 minutes, until you get a thick custard, whisking constantly. Remove the orange zest and vanilla bean, scraping off any custard that clings. Transfer to a small bowl, let cool for about 15 minutes, then cover the surface directly with plastic wrap and refrigerate for at least 1 hour or overnight, until completely cool and set.
• Just before serving, fry the fritters: Fill a deep saucepan with about 2 inches/5 centimeters vegetable oil and bring to 350 degrees Fahrenheit/180 degrees Celsius over medium heat. (You may need more than 3 1/2 cups/800 milliliters oil; getting the proper depth is important to make sure the fritters fry properly.)
• Meanwhile, mix cinnamon and sugar together and set aside on a large plate. Remove the rice mixture from the fridge and discard the star anise and vanilla bean. Using your hands, break up the rice mixture, then stir in the rum and the two egg yolks until the mixture is uniform, using your hands if necessary. Add currants and flour and mix well to combine.
• Whisk the two egg whites with a pinch of salt in a stand mixer on high speed until stiff peaks form. Gently fold egg whites into rice mixture until no streaks of white remain.
• Once the oil is up to temperature, use two tablespoons to drop spoonfuls of the rice mixture into the oil; each fritter should be a 1-inch/3-centimeter sphere. (An old-fashioned ice cream scoop also works well.) Fry five or six fritters at a time, for 1 to 2 minutes on each side, until crisp, golden brown and puffy. Using a slotted spoon, transfer fritters to a paper towel-lined plate to remove excess oil, and then immediately roll in the cinnamon sugar. Serve warm by themselves, or with the cold custard if you've made it, or with some whipped cream.