COUSCOUS FRITTERS WITH FRESH CORN AND TOMATO SALSA
Steps:
- In a medium bowl, combine the tomatoes, corn, half of the cilantro, the onion, lime juice, 1/4 teaspoon of the cumin, the ketchup, and salt. Set aside.
- Prepare the fritters: In a medium saucepan over medium-high heat, combine the broth, chili powder, butter, and remaining salt. Bring to a boil. Add the couscous in a stream. Stir once. Cover and remove from the heat. Set aside until the couscous is tender, 12 to 15 minutes. Transfer to a medium bowl and combine with the egg.
- Preheat the oven to 200 degrees F. In a medium skillet over medium-high heat, pour vegetable oil to a depth of 1/2 inch. Heat until a pinch of couscous sizzles instantly. Place the couscous mixture, in 1/3 cup increments, into the skillet. With a spatula, flatten into croquettes 3 to 3 1/2 inches in diameter. Fry until golden brown, 6 to 8 minutes on each side. Transfer to a plate with paper towels to drain. Keep warm in the oven.
- In another medium skillet over medium heat, cook the sausage, breaking it up with a fork, until thoroughly cooked, 6 to 8 minutes. With the spatula, transfer the meat to plate lined with paper towels to drain. Set aside.
- Spoon some of the salsa onto 4 individual dinner plates. Set a fritter in the center of each plate. Top with equal portions of sausage and additional salsa. Garnish with the remaining cilantro leaves and serve.
CORN FRITTERS WITH ARUGULA AND WARM TOMATO SALAD
Categories Leafy Green Tomato Vegetable Appetizer Fry Vegetarian Cornmeal Corn Arugula Summer Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 first-course servings
Number Of Ingredients 23
Steps:
- Prepare tomatoes:
- Cook white and pale green scallions in oil in a 10- to 12-inch nonstick skillet over moderate heat, stirring, until softened, 1 to 2 minutes. Add tomatoes, salt, and pepper and cook, stirring, until tomatoes begin to soften, 3 to 5 minutes. Remove from heat and stir in scallion greens. Transfer to a bowl and cool to warm.
- Make fritters while tomatoes cool:
- Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain in a sieve, then rinse under cold water and pat dry.
- Whisk together cornmeal, flour, salt, baking soda, and sugar in a bowl. Whisk together milk and egg in another bowl, then add to dry ingredients and stir until just combined (do not overmix). Stir in corn.
- Heat oil in cleaned skillet over moderate heat until hot but not smoking. Working in batches of 4, spoon 1 heaping tablespoon batter per fritter into skillet and fry, turning over once, until lightly browned, about 4 minutes total. Transfer with a spatula to paper towels to drain.
- Prepare arugula:
- Whisk together vinegar, mustard, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add arugula and toss to coat.
- Divide arugula, fritters, and tomatoes among 8 small plates.
JALAPEñO POPPER FRITTERS WITH TOMATO SALSA
Provided by Andrew Friedman
Categories Hanukkah Vegetarian Dinner Deep-Fry Kosher Candy Thermometer Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 20 fritters
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F.
- Transfer jalapeños to large baking sheet and roast, turning occasionally, until softened and blistered, about 20 minutes. Using tongs, transfer to large bowl. Cover with plastic wrap and let stand 10 minutes. Wearing gloves, peel and seed jalapeños, then cut into large dice.
- In large bowl, whisk together flour, cornmeal, baking soda, and 3/4 teaspoon salt. In medium bowl whisk together buttermilk and egg. Whisk in dry ingredients, then fold in diced jalapeños and cream cheese.
- In heavy, 4-quart pot over moderate heat, heat 3 inches of oil until thermometer registers 350°F. Working in batches of 6 and returning oil to 350°F between batches, drop batter by tablespoons into hot oil and fry fritters, stirring constantly, until golden brown, 2 to 3 minutes. Transfer to paper towels to drain and immediately sprinkle with salt.
- Serve immediately with salsa and sour cream.
ASPARAGUS & COURGETTE FRITTERS WITH FRESH TOMATO & GINGER CHUTNEY
Try your hand at this version of vegetable tempura- sparkling water makes the batter super light and crisp. Serve with homemade dip
Provided by Cassie Best
Categories Snack
Time 45m
Yield Makes 16
Number Of Ingredients 13
Steps:
- Heat enough oil to come 2.5cm up the side of a large, deep frying pan. Put the asparagus and courgettes in a large bowl. Whisk the remaining ingredients together to make a batter. Pour it over the vegetables with some seasoning, then mix.
- Use a large spoon to drop bhaji-sized spoonfuls of the mixture into the hot oil - you'll have to do this in batches. Cook for 3 mins, until golden brown, then flip over and cook for another 2 mins. Drain on kitchen paper. Leave to cool before packing into containers.
- To make the chutney, pour the vinegar and sugar into a saucepan and put over a medium heat to dissolve the sugar. Add the ginger and tomatoes, then turn up the heat and boil for 10 mins until thickened. Cool completely before storing in a tub.
Nutrition Facts : Calories 100 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
ZUCCHINI FRITTERS WITH FRESH MOZZARELLA AND TOMATO
Great use for a summer bounty!
Provided by Anonymous
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 1h
Yield 10
Number Of Ingredients 17
Steps:
- Place the zucchini, flour, baking soda, Parmesan cheese, garlic powder, oregano, marjoram, basil, black pepper, and kosher salt into a large bowl, and stir to thoroughly mix. In a separate bowl, beat the eggs with buttermilk, and stir the egg mixture into the zucchini mixture to make a batter.
- Heat the vegetable oil and olive oil in a large skillet over medium heat until the oil shimmers with heat, and gently spoon about 1/4 cup of zucchini batter per fritter into the hot oil. Fry the fritters in batches until golden brown on both sides, about 3 minutes per side; drain on paper towels, and set the fritters aside to keep warm.
- To serve, place a slice of mozzarella cheese and a slice of tomato on top of each fritter; sprinkle with sea salt.
Nutrition Facts : Calories 349.5 calories, Carbohydrate 24 g, Cholesterol 112.4 mg, Fat 21 g, Fiber 1.7 g, Protein 15.3 g, SaturatedFat 8.8 g, Sodium 429.6 mg, Sugar 3.5 g
TOMATO FRITTERS
I got the basic recipe for these fritters from a friend, then I tweaked it for my family's tastes. It's one of our very favorite things in the summer. We love them right after they've been fried, when they're still hot and crispy. -Pam Halter, Bridgeton, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield about 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, whisk flour, baking powder, salt, basil, oregano and pepper. Gently stir in tomato, onion, cheese, jalapeno and garlic just until moistened. If the batter seems thick, add water 1 Tbsp. at a time to thin it slightly until it loosens up and mixes easily. , In a cast-iron or other heavy skillet, 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 per side. Drain on paper towels.
Nutrition Facts : Calories 40 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 79mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
ZUCCHINI AND SUMAC FRITTERS WITH TOMATO AND MINT SALSA
These fritters could be served as appetizers, as a side dish or as one of several vegetarian dishes. It's the closest recipe I've found for some delicious zucchini fritters I ate and loved some years ago, though I'm pretty sure that they didn't have sumac in them, and sumac adds a lot of flavour. When I inquired after the recipe at the time, the Greek woman who'd made them she named the key ingredients but was very dismissive of them. I felt as if to her it was if I'd asked how to make something as simple as say a basic bread and butter sandwich with a slice of cheese in it! This recipe is from the Australian Women's Weekly's 'fresh food fast: delicious no fuss healthy recipes'. Australian brown onions are what Americans call yellow onions. Sumac, if you've not used it is defined (in the same recipe book) as "a purple-red astringent spice ground from berries that grow on shrubs that flourish wild around the Mediterranean; has a tart, lemony flavour. Found in Middle-Eastern food stores. Substitute: 1/8 teaspoon five-spice plus 1/2 teaspoon lemon pepper plus 1/8 teaspoon all spice equals 3/4 teaspoon sumac". I've found that I can purchase it readily from more upmarket supermarkets and European delicatessens.
Provided by bluemoon downunder
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Squeeze the excess liquid from the zucchini using absorbent paper until it is as dry as possible or literally squeeze-dry a handful at a time in your hand; combine the zucchini in a medium-sized bowl with the onion, breadcrumbs, eggs, oregano and sumac.
- Heat the oil in a large, preferably non-stick pan; drop rounded tablespoons of the zucchini mixture in batches, into the pan; cook until browned on both sides and cooked through.
- Meanwhile, combine the tomato and mint in a small bowl; serve the fritters with the tomato and mint salad, accompanied by yoghurt.
COURGETTI FRITTERS WITH TOMATO SALSA
Make snacking exciting and swap your chips and dips for these cumin-spiced fritters with zingy tomato salsa. They're easy to make and are great for sharing
Provided by Sophie Godwin - Cookery writer
Categories Lunch, Snack
Time 35m
Yield serves 6, as a snack
Number Of Ingredients 12
Steps:
- Combine all the salsa ingredients together in a bowl and season with salt and pepper then set aside to let the flavour develop.
- In a separate large bowl, mix together the spiralized courgette, spring onions, coriander stalks, lime zest, cumin and flour (you may need to cut some of the longer courgetti in half). Stir in the beaten egg and season with salt and black pepper.
- Working in 2 batches, heat half the oil in a non-stick frying pan over a medium heat. Shape the fritters with your hands then then fry for 2-3 mins on each side until golden. Serve warm with the tomato salsa.
Nutrition Facts : Calories 168 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
COURGETTE FRITTERS WITH TOMATO & FETA SALSA
Steps:
- Mix the courgette, onion, spices, flour and egg together. Season. Heat 1 tbsp oil in a non-stick frying pan, drop in heaped tbsps of batter. Cook, in batches, for 2-3 minutes each side or until golden and cooked through. Serve with the tomato and feta salsa. 344 kcalories, protein 13g, carbohydrate 28.5g, fat 20.6 g, saturated fat 5.8g, fibre 2.3g, salt 1.33g
CRISPY CORN FRITTERS WITH TOMATO SALAD
Provided by Sandra Lee
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium bowl combine the corn muffin mix, creamed corn, egg and 1/4 cup mozzarella cheese. Mix until well combined. Heat 1/4 cup of oil in a nonstick skillet over medium heat. Working in batches, spoon a heaping tablespoons of the batter into the hot oil. Cook until crisp and golden brown, about 2 to 3 minutes per side.
- In a medium bowl combine 2 tablespoons of the pesto, with 1/2 cup shredded cheese, season with salt and pepper, to taste. Put a tablespoon of the pesto and cheese onto each of the corn fritters and top each with a tomato half. Transfer to a platter and serve.
ZUCCHINI FRITTERS WITH FRESH TOMATO SALSA
Steps:
- in large bowl, combine zucchini, carrots, onion, eggs, matza meal and salt heat 1/4" of oil in large saute pan over medium-high heat drop 2 tbl batter per pancake press lightly to flatten fry about 3 minutes per side drain on paper towel in medium bowl mix salsa ingredients season to taste serve over or on side of fritters
KANSAS CITY FRITTERS WITH FRESH TOMATO SALSA
Although this recipe comes from '500 ALL-TIME GREAT RECIPES cookbook, 1996, I made the bacon ingredient optional to accomodate vegetarians in my family!
Provided by Sydney Mike
Categories Lunch/Snacks
Time 45m
Yield 8 fritters, 4 serving(s)
Number Of Ingredients 17
Steps:
- FOR SALSA ~ Mix all the salsa ingredients together & season to taste.
- Cover & chill until ready to serve.
- FOR FRITTERS ~ Put corn in large mixing bowl, then add egg yolks & mix well.
- Add flour & blend. When mixture thickens, gradually blend in milk.
- Stir in zucchini, bacon (if using), scallions, cayenne pepper & seasoning, then set aside.
- In small bowl, whisk together egg whites until stiff peaks form, then gently fold into corn batter mixture.
- Heat oil in large frying pan, then place four large spoonfuls of the mixture into the oil.
- Fry over moderate heat 2-3 minutes on each side, until golden.
- Remove fritters from oil & drain on paper towels ~ Keep fritters warm in the oven while frying remaining 4 fritters.
- Serve 2 fritters each, with a large spoonful of the chilled tomato salsa.
Nutrition Facts : Calories 332.9, Fat 14.8, SaturatedFat 2.8, Cholesterol 108.4, Sodium 105.2, Carbohydrate 44, Fiber 4.6, Sugar 6.5, Protein 10.1
BRANDADE FRITTERS WITH OVEN ROASTED TOMATO SAUCE RECIPE
Provided by á-174942
Number Of Ingredients 29
Steps:
- Brandade: In a large bowl cover the dried cod with cold water and let soak in the refrigerator for 12 to 48 hours (depending on the saltiness of the cod) changing the water frequently. Bring a medium pot of water to a simmer. Remove the salt cod from the soaking water and place in the simmering water. Poach for 8 to10 minutes, let cool in liquid for another 10 to 15 minutes. Remove from poaching liquid, remove any bones and coarsely chop. Heat 2 tablespoons of the olive oil in a medium saute pan over medium-high heat. Add the garlic and shallots to the pan and cook until soft. Remove the garlic and shallots to a plate. Place cream in a small saucepan and bring to a simmer. Place the poached and chopped cod in a food processor, add shallot-garlic mixture and half of the warm cream and process until smooth. Add the riced potatoes, remaining cream and process until just combined. With motor running add the oil. Season with salt and pepper to taste. Assemble: Ladle some of the Oven Roasted Tomato Sauce into a medium shallow bowl. Place 3 of the Brandade Fritters on top and garnish with chopped parsley. Brandade Fritters: Heat oil in a medium saucepan to 360 degrees. Place a heaping saucespoon of brandade in flour. Coat and place in egg, then in bread crumbs. Fry fritters until the coating is lightly golden brown. Oven Roasted Tomato Sauce: Preheat oven to 375 degrees. Rub tomatoes with 2 tablespoons of oil, place in a baking dish and roast until soft, about 20 to 25 minutes. Heat the remaining oil in a medium saucepan, add the shallots and cook until soft. Add the wine and cook until reduced. Add the clam broth, tomatoes and their juices and peppers. Bring to a simmer and cook for 20 minutes. Place in a food processor or use a burr mixer and puree until smooth. Add the harissa and season with salt and pepper to taste. Finish with herbs. This recipe yields 4 servings.
DOMATOKEFTEDES - GREEK TOMATO FRITTERS
This recipe is posted here for play in ZWT9 - Greece. This recipe is from website: realgreekrecipes.blogspot.ca This delicious and easy-to-make Greek summer snack is a speciality from the island of Santorini and is especially tasty with Santorini tomatoes. This dish may be eaten as a side dish or a meze and are especially delightful with tzatziki and Greek salad.
Provided by Baby Kato
Categories Greek
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Remove the skin, seeds and liquid from the tomatoes and finely chop them.
- Then place them in a colander and drain any remaining liquid.
- Put them in a bowl and add the onion, mint, salt and pepper and mix well.
- Now add the flour - the mixture above should be approx 800g in total, for which 300g flour is enough, but if it should be more than 800g, you can add a bit more flour. Make sure to mix well.
- Heat the oil in a frying pan and then add spoonfuls of the mixture to fry. When one side is done, turn over.
- Remove and place on paper towel to drain.
- Serve and enjoy!
Nutrition Facts : Calories 356.8, Fat 1.5, SaturatedFat 0.2, Sodium 22.6, Carbohydrate 75.6, Fiber 7.4, Sugar 11.7, Protein 11.6
DOMATOKEFTEDES - GREEK TOMATO FRITTERS
This recipe is posted here for play in CQ3 - Greece. This recipe is from website: realgreekrecipes.blogspot.ca This delicious and easy-to-make Greek summer snack is a specialty from the island of Santorini and is especially tasty with Santorini tomatoes. This dish may be eaten as a side dish or a meze and are especially...
Provided by Baby Kato
Categories Other Snacks
Time 30m
Number Of Ingredients 6
Steps:
- 1. Remove the skin, seeds and liquid from the tomatoes and finely chop them.
- 2. Then place them in a colander and drain any remaining liquid.
- 3. Put them in a bowl and add the onion, mint, salt and pepper and mix well.
- 4. Now add the flour - the mixture above should be approx 800g in total, for which 300g flour is enough, but if it should be more than 800g, you can add a bit more flour. Make sure to mix well.
- 5. Heat the oil in a frying pan and then add spoonfuls of the mixture to fry. When one side is done, turn over.
- 6. Remove and place on paper towel to drain, serve and enjoy!
TOMATO FRITTERS
Well I'm just about tomato-ed out (is that even a word?)- there are so many recipes that I could be on here all day and night with just tomato recipes- so here is one you will like to snack on.
Provided by Pat Duran
Categories Vegetable Appetizers
Time 25m
Number Of Ingredients 10
Steps:
- 1. Sift together the dry ingredients and add beaten egg and basil. Stir in milk gradually. Add butter and beat mixture vigorously. Cut cold tomatoes 2-to-3 inches thick and pat dry; dip into the batter. Fry in hot oil (380^) until browned.
CHICKEN FRITTERS & TOMATO/CUMIN SAUCE, TORTITAS DE POLLO CON SALSA DE TOMATE Y COMINO
These little chicken fritters are fast and delicious with the fresh tomato/cumin sauce over them, To get out of the kitchen fast I bought a pre-roasted chicken at the supermarket. Brought it home and deboned it. Made my fritters and fried sweet plantains to accompany them and served with lime and cilantro rice. Dinner was Over the Top. Enjoy
Provided by Juliann Esquivel @Juliann
Categories Chicken
Number Of Ingredients 15
Steps:
- In a blender add your quarted tomatoes, onion, serrano pepper, cloves of garlic and cilantro. Blend to make a smooth sauce. next Add salt and pepper and cumin powder and blend again for 1/2 minute.
- Heat olive oil in a deep skillet add the sauce and cook for about 15 minutes over a low flame. Sauce should be simmering. Stir often so sauce wont stick. Taste to see if seasonings are right salt and pepper. Next take your cup of sour cream or crema add some of the hot simmering tomato sauce about 1/4 cup and blend well with a fork. Add all of the crema or sour cream back into the simmering tomato sauce and with a wisk incorporate everything real real good. add just a tad more cumin powder mix well and reduce heat to just a bare low flame.
- In a bowl add all you cut up chiken pieces they shoud be small bite sized pieces. seaon the chicken with the shaker of seasonings and mix well. Break four eggs and add to the chicken. Mix well with a fork making sure all of the chicken is well coated with the eggs, Next add the flour and mix real good into the chicken. At this time sprinkle a little more salt over everything. The chicken will become sticky and pasty.
- Heat canola oil in a deep heavy skillet like a cast iron skillet. When oil is shimmering drop drop large spoon fulls of chicken into the hot oil. Flaten them as soon as they hit the oil fry until golden on each side. About two/three minutes frying time for each patty or spoonful. Take out and lay on a paper towel lined pan. Put two patties on a dish and spoon the sauce over them. Or can be served on a platter with the sauce in a bowl in the middle. I sometimes serve these as appetizers. You can also serve two patties to a plate with sauce served over them along with cilantro/lime rice. See my post for cilantro lime rice. I also made fried sweet plantains and served them with the chicken fritters and rice. Enjoy
AMISH TOMATO FRITTERS
Found this on cooks.com, and wanted to try. Posting here for easy access. http://cooks.com/q02at038
Provided by bidness44
Categories Vegetable
Time 25m
Yield 26 fritters, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl combine flour, baking powder, sugar, salt and basil.
- Cut tomatoes in 1/2" pieces and drain. Add them, along with onion, parsley and Worcestershire sauce to flour mixture, but do not mix.
- In small bowl beat eggs and add to flour-tomato mixture. Blend lightly with fork.
- Heat oil (medium heat) 1/4" oil in skillet. Drop batter by tablespoon, patting them down with back of spoon. Fry until golden brown on one side, then turn and fry other side. Keep fritters warm until serving time.
- Makes 26 fritters or 4 to 6 servings. (Prep and cook times are estimated for now.).
Nutrition Facts : Calories 191.8, Fat 3.1, SaturatedFat 0.9, Cholesterol 93, Sodium 580, Carbohydrate 33.5, Fiber 3.3, Sugar 6.7, Protein 8.2
"DOMATOKEFTEDES" GREEK TOMATO FRITTERS
A renowned summer treat from the greek island of Sandorini, thanks to a unique cherry tomato variation that comes from this island.
Provided by Maria * @WWCook1
Categories Vegetables
Number Of Ingredients 10
Steps:
- Rinse the tomatoes and finely chop them with a sharp knife. Place them in a bowl. Add the onions and the spring onions and stir until the tomatoes have wilted. Add the herbs (oregano, thyme, mint) and the cheese, egg, red hot chili pepper seeds, salt and pepper. Add the flour, a little at a time, and stir until you end up with a thick batter. If the batter is too thin, add a Tbsp of flour, a little at a time and stir to mix. Allow to rest for 30 minutes.
- Warm the olive oil. Take heaped tablespoons of the mix and fry each for 2-3 minutes on each side, until golden brown. Place the tomato fritters on a piece of kitchen paper to drain the excess oil. Enjoy! Kali Orexi!
TOMATO FRITTERS
The combination of tomatoes and basil is why I like this recipe so much. A true winter "comfort" recipe, but I find myself preparing it any time of the year just because it's so good and simple. Another "bet you can't eat just one" recipe. If you have fresh basil available, by all means, use it.
Provided by Breez
Categories Vegetable
Time 20m
Yield 10 fritters, 5 serving(s)
Number Of Ingredients 10
Steps:
- Pour 1/4 inch oil into skillet.
- Coarse chop canned tomatoes and drain Mix flour, baking powder, sugar, salt and basil; set aside.
- Fine chop onion, beat egg with onion, then combine with drained tomatoes and parsley Heat oil in skillet to 360*.
- Pour dry mixture over tomato mixture and toss lightly with a fork.
- Immediately fry in oil, drop 2 Tbsp mixture in oil for each fritter, and flatten slightly When lightly browned, turn fritters and fry on second side.
- Flour mixture should not become too moist or liquid before frying Drain on paper towels; serve warm-- but they aren't bad at all when they are cold.
Nutrition Facts : Calories 140.3, Fat 1.6, SaturatedFat 0.4, Cholesterol 42.3, Sodium 444.4, Carbohydrate 27, Fiber 2.8, Sugar 5.3, Protein 5.3
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