Could anybody give me a basic fritter recipe?!


Question: Basic Fritter Coating Batter recipe

ingredients
1 cup + 3 tbsp (125 g) plain flour (All purpose)
1 pinch of salt
1 egg
2/3 cup (150 ml) 1/4 pt milk or milk and water


method
1. Mix together the flour and salt, make a well in the centre and break in the egg.

2. Add half the liquid and beat the mixture until smooth.

3. Gradually add the rest of the liquid and beat until well mixed.


Answers: Basic Fritter Coating Batter recipe

ingredients
1 cup + 3 tbsp (125 g) plain flour (All purpose)
1 pinch of salt
1 egg
2/3 cup (150 ml) 1/4 pt milk or milk and water


method
1. Mix together the flour and salt, make a well in the centre and break in the egg.

2. Add half the liquid and beat the mixture until smooth.

3. Gradually add the rest of the liquid and beat until well mixed.

Potato and Sage Fritters Recipe

For the sponge:
1/4 cup warm water
2 tablespoons all-purpose flour
1/2 envelope (1 1/8 teaspoon) active dry yeast
1 pound russet potatoes, peeled and cut into 1-inch cubes
Cold water
1 tablespoon plus 2 teaspoons sea salt
2 large eggs
1/2 cup extra-virgin olive oil
2 cups all-purpose flour
1 tablespoon finely chopped fresh sage leaves
2 teaspoons freshly grated lemon zest
1/2 teaspoon coarsely ground black pepper
4 to 6 cups peanut oil, for deep-frying


To make the sponge: In a small bowl, combine the water, flour and yeast. Mix well and set aside in a warm place until yeasty-smelling and covered in very small bubbles, about 45 minutes.
In a medium saucepan, cover the potatoes with cold water. Bring the water to a boil over high heat, add 1 tablespoon of sea salt. Reduce the heat to a simmer, and cook until the potatoes are tender, 20 to 25 minutes. Drain and mash the potatoes with a fork. Allow them to cool.

In a small bowl, whisk together the eggs and olive oil until thoroughly combined. In a bowl, combine cooled potatoes with the sponge, flour, sage, lemon zest, pepper, and 2 teaspoons of salt. Mix to evenly distribute the ingredients. Add the egg mixture to potato mixture, and stir until thoroughly combined. Use a rubber spatula to scrape down the sides of the bowl. You should have a thick, sticky batter. Add a bit more flour, if needed. Cover the bowl with a towel and set aside in a warm place to rise until doubled in size, for 1 1/2 to 2 hours.

Heat the oil in a deep-fryer to 375 degrees F.

Scoop 1 tablespoon of the risen batter at a time, and use another spoon to scrape it into the hot oil. Don't crowd the fryer. Fry fritters until golden brown, 2 to 3 minutes, turning them over occasionally. Drain the fritters on paper towels to absorb any excess oil. Sprinkle with sat and serve warm.

INGREDIENTS:
1 cup flour
2 eggs, separated
2 tablespoons good brandy
1/2 teaspoon salt
cold water
1 tablespoon melted butter
fruit chunks
PREPARATION:
Beat the yolks of the eggs well and add the flour, beating very light. Add the melted butter and the brandy, and thin with a little cold water to the consistency of a very thick batter. Beat egg whites to thick peaks; add to the batter, and then dip the fruit into this, immersing well at one dipping.

Heat oil to 360°. With a tablespoon, drop battered fruit into the hot oil and fry to a golden brown. The batter must be thick enough to coat the fruit all around in one immersion, yet it should not be so thick as to be over heavily coated or tough

Fritters


Basic ingredients:

1/2 onion
1 clove of garlic
fresh parsley
150g flour
1 egg separated
300g cooked fish or sausage
1/4 tsp baking powder
1/4 tsp crushed saffron
150ml water
salt
olive oil

Steps:

1. Put the onion, parsley, flour, baking powder, water , 1/2 tsp salt, egg yolk, saffron in a blender and mix together until you get a batter - set a side for about 30 mins

2. Whip the egg white until stiff and fold into the batter

3. Dip the pieces of fish or sausage into the batter, heat the oil in a frying pan and deep fry until golden

4. Remove from the oil when golden and drain off the excess oil before serving

Tips and Ideas:

You can also use this recipe for frying vegetables such as aubergine or mushrooms
Use fresh prawns to make delicious prawn fritters

(*-*)

Tomato Fritter

Instructions
To a pint of canned or stewed tomatoes add a few sprigs of celery, a slice of onion, two cloves and six peppercorns; cook ten minutes, then rub through a seive.

Melt a fourth of a cup of butter, add a fourth of a cup of flour, gradually the tomatoes, stirring constantly, and seasoning of salt, pepper and sugar as needed.

Cook the mixture until quite thick, then remove from the fire and add an egg slightly beaten.
Pour into a buttered shallow tin and cool.

Turn onto a board dusted generously with cracker crumbs and cut into small squares or strips.

Roll each piece in crumbs, then in egg and again in crumbs.

Fry in deep fat

JM

Sweet Holiday Fritters
Prep: 40 minutes
Cook: 2 minutes per batch

Ingredients
2 cups all-purpose flour
1/4 cup sugar
1 tsp. baking powder
1 tsp. finely shredded lemon peel
1/4 tsp. salt
2 Tbsp. shortening
1/2 cup dried fruits, such as cranberries, cherries, or snipped apricots
1/3 cup milk
2 beaten eggs
Cooking oil
1 recipe Orange Dipping Sauce

Directions
1. In a bowl stir together flour, sugar, baking powder, lemon peel, and salt. Using a pastry blender, cut in shortening until flour mixture resembles fine crumbs. Stir in dried fruit. Make a well in center of flour mixture.

2. In another bowl combine milk and eggs. Add to flour mixture all at once. Stir just until dough clings together.

3. On a floured surface knead dough about 2 minutes or until smooth. Divide dough in 24 portions; shape each portion in a ball. Cover; let rest for 20 minutes.


4. In a 10-inch skillet pour cooking oil to a depth of 3/4 inch; heat to 375 degrees F. (Submerge end of thermometer in hot oil.) Meanwhile, on lightly floured surface roll each ball in a 4-inch circle.


5. Fry dough circles, 2 or 3 at a time, in hot oil for 2 to 3 minutes or until golden, turning once. Drain on paper towels. Serve warm or at room temperature with Orange Dipping Sauce. Makes 24 fritters.


Orange Dipping Sauce: In a saucepan combine 3/4 cup granulated sugar, 1/3 cup packed brown sugar, 1 teaspoon finely shredded orange peel, 1/3 cup orange juice, and 1 tablespoon honey. Bring to boiling; reduce heat. Boil gently, without stirring, for 5 to 8 minutes or until mixture measures 1 cup.
**************************************...

Savory Holiday Fritters
Prep: 35 minutes
Cook: 2 minutes per batch

Ingredients
2 cups all-purpose flour
2 Tbsp. ground walnuts
2 Tbsp. finely shredded or grated Parmesan
2 tsp. dried rosemary, crushed
1 tsp. baking powder
1/4 tsp. salt
2 Tbsp. shortening
2 eggs, lightly beaten
1/3 cup milk
Cooking oil
1 recipe Garlic Mayonnaise

Directions
1. In a medium bowl stir together flour, walnuts, Parmesan cheese, rosemary, baking powder, and salt. Using a pastry blender cut in shortening until flour mixture resembles fine crumbs. Make a well in center of flour mixture.


2. In a small bowl combine eggs and milk. Add to flour mixture all at once. Stir just until dough clings together.


3. On a lightly floured surface gently knead dough about 1 minute or until smooth. Divide dough in 24 portions; shape each portion in a ball. Cover dough; let rest for 20 minutes.

4. In a heavy 10-inch skillet pour cooking oil to a depth of 3/4 inch; heat to 375 degrees F. (Submerge end of thermometer in hot oil.) Meanwhile, on a lightly floured surface roll each ball in a 4-inch circle.

5. Fry dough circles, 2 or 3 at a time, in hot oil for 2 to 3 minutes or until golden, turning once. Drain on paper towels. (Keep warm on a baking sheet in a 300 degrees F oven while frying remaining fritters.) Serve with Garlic Mayonnaise. Makes 24 fritters.

Garlic Mayonnaise: In a small bowl stir together 1 large clove minced garlic, 1 tsp. olive oil, and 3/4 cup mayonnaise.





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