Daniel Humphreys - Get Frying! For National Fritter Day : 40 Sweet and Savory, Crisp n Crunchy Fritter Recipes
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Sweet or savory, filled or stuffed, fritters are crisp, crunchy and a firm favorite for both adults and children.
Fritters make a mouth-watering meal, a satisfying snack, an appealing appetizer or sensational side dish. They can be made using almost any meat, poultry, seafood, cheese, fruit or veggie and are excellent paired with a wide variety of seasonings and sauces.
Discover how to prepare 40 fabulous fritter recipes for National Fritter Day. From Santorini Tomato Fritters to Dutch Apple Fritters, these golden goodies feature in a number of worldwide cuisines.
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Get Frying! For National Fritter Day 40 Sweet and Savory, Crisp n Crunchy Fritter Recipes BY Daniel Humphreys
Copyright 2018 Daniel Humphreys - Kindle Edition
License Notes
All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book
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Table of Contents
Whether they are stuffed with seafood or filled with fruit, everyone loves fritters. There may be lots of different ways to prepare fritters, but one thing is for sure, they will all get those taste buds tingling. To celebrate National Fritters Day, here are FIVE fun fritter facts. In 1665, Englishman and MP, Samuel Pepys made a note in his diary that he was intending to enjoy some fritters before Lent. This entry is in fact, the first historical written record relating to fritters On August 3, 2017, Joseph Dias, of Goa in India made the largest fish fritter/patty, weighing in at 651.68 pounds Fritters got the Presidential seal of approval when twenty-fourth President Grover Cleveland served parsnip fritters at the White House during Thanksgiving National Fritters Day takes place on December 2nd It is thought that the Ancient Romans were responsible for introducing fritters to Europe Sweet or savory, the versatile fritter makes the perfect meal for any time of the day or night. All you need to do to find out more about making perfect fritters is Get Frying! 
These simple fritters are easy-to-make and are delicious to serve with a dip as an appetizer or as a side with meat, or poultry. Servings: Total Time: 40mins Ingredients: cup flour 1 tbsp sugar 1 tbsp cornmeal 2 tsp baking powder Salt cup whole milk 2 cups onions (chopped) Oil (to fry) Directions: 1. In a bowl, combine the flour with the sugar, cornmeal and baking powder. Add a pinch of salt and stir to combine. 2. Pour in the milk and stir to combine to form a thick batter. 3.
Add the onions, stirring to combine. 4. In a skillet over moderate-high heat, heat of oil. 5. Using a tablespoon, drop the batter into the oil, using the back of a spoon to slightly flatten the batter by pressing it against the side of the pan. 6. 6.
Transfer the fritters to a kitchen paper towel lined plate. 7. Serve warm.
Invite some friends around for brunch and get frying. These bacon and potato fritters will please everyone of all ages. Servings: Total Time: 40mins Ingredients: 1 pound 10 ounces potatoes (peeled, grated) 2 slices, rindless bacon (chopped) 2 eggs (beaten) cup self-raising flour cup Parmesan cheese (grated) 1 tbsp milk Sprig of rosemary Salt and pepper 3 ounces butter cup olive oil Directions: 1. First, squeeze the excess moisture from the grated potatoes. 2. Add the grated potatoes to a bowl along with the bacon, beaten eggs, flour, Parmesan cheese, milk, and rosemary. Season and mix well to combine. 3. Take a cup of the mixture and shape the mixture into a round.
You should yield 8 rounds in total. 4. In a frying pan, on high, heat the butter and add the oil. 5. In batches of 2-3, cook the fritters, while slightly flattening for between 3-4 minutes each side, until golden and crisp. 6.
Set aside to drain on kitchen paper towel and serve.
Serve these black pudding golden fritters with eggs, sunny side up, grilled tomatoes and fried mushrooms. Servings: Total Time: 15mins Ingredients: 2 tbsp self-raising flour tsp turmeric tsp chili powder tsp salt Carbonated water Sunflower oil (to fry) 2 (- thick) slices black pudding Directions: 1. In a bowl, combine the flour with the turmeric, chili powder, and salt. 2. 3. 3. In a pan, add enough sunflower oil to coat its base. 4. Evenly coat each black pudding slice in the batter and over moderate heat, gently fry the 4-6 minutes, until golden and browned.
Now you too can enjoy making this popular Brazilian street food in your own kitchen. Servings: 4-6 Total Time: 45mins Ingredients: Filling: 1 onion (peeled, thinly sliced) 2 tbsp palm oil Salt and pepper 1 tsp chili powder 1 cup small shrimp (shelled, deveined) Fritters: 2 (14 ounce) cans black-eyed peas (drained, rinsed) 1 onion (peeled, coarsely chopped) 1 clove garlic (peeled, coarsely chopped) 1 small chili pepper (seeded, white parts removed) Water (as needed) 1-2 tbsp flour Salt and pepper 2 palm oil (to fry) Directions: 1. First, make the filling. Add the sliced onions to a skillet along with the palm oil, and season with salt, pepper, and chili powder, and on low, cook until they are softened and golden, approximately 15 minutes. 2. Add the shrimp to the pan and fry until pink. Remove the shrimp from the heat and season to taste. Set to one side. 3.
Next, make the fritters. Add the black-eyed peas to a food blender along with the onion and garlic. Next, add the chili pepper. 4. Process the mixture until thoroughly incorporated; add 1-2 tbsp of water, as needed. 5.
One tablespoon at a time, add the flour until the mixture is stiff enough to hold its shape. 6. Divide the mixture into 15 evenly-sized pieces, and with the palms of your hands, shape into ovals or balls. 7. In a pot over moderately high heat, heat 2" of palm oil. 8.
In batches of 5-6, fry the fritters until browned all over. 9. Drain the fritters on a plate lined with kitchen paper towels and keep warm. 10. Split the fritters in half and fill with the onion-shrimp mixture. 11.
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