FRITTERS

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1.4K views · 1K reactions | Homemade Corn Dogs #corndogs #easyrecipes #yummyfoodreels #foodie | Savory Spoon | Facebook

3.2M views · 184K reactions | Ingredients: 3/4 cup/170 grams cold unsalted butter 3⅓ cups/425 grams all-purpose flour, plus more for rolling 1 tablespoon baking powder 2½ teaspoons kosher salt (such as Diamond Crystal) or 1¾ teaspoons fine sea salt. 1¼ cups/300 grams cold buttermilk 1 egg (for brushing on top before placing them into the oven) Top with sea salt before baking (optional) Bake at 375F for 35 mins. I adapted this recipe from a recipe shared by Eric Kim at NYT cooking. The original recipe included sugar (which I removed because I wanted a savoury version) and I put in that you need to brush your biscuits with a beaten egg to get that crispy crust. #biscuits#scones#cheesebiscuits#baking#feedfeed#recipeshare#fyp#foryou#viralrecipe | Noor - Recipe Creator | Facebook

The Best Fresh Peach Fritters Recipe Ever | Easy & Delicious Summer Treat

Pineapple Fritter Rings

1.4M views · 35K reactions | Fried Squash #foodie #yummy #lunchtime #squash #summer | Cookin’ With Babe | Facebook

457K views · 12K reactions | Budget Tuesday - Who doesn't love a corn fritter?! Swap out the frozen corn for fresh corn, or even apples, as Jacques explains in the video. Fritters... | By Jacques Pépin Foundation | Love to do fritters. Apple fritter, vegetable fritter, you name it, even meat leftover too. I'll show you a very easy one here. I have half a cup of flour and like quarter of a teaspoon of baking powder and sparkling water. In that case, I'm taking you know, any sparkling water like this, the same amount on the flour. I put about half of it in there. Mix it a little more. Mix it now the rest of it actually you see how thin it is could be a bit thinner than that so a little more sparkling water and in that case we're going to do corn and I have frozen corn here put them directly in there but you could do apple you know slice or dice apple in there and that's it you would do this you mix it in there I have oil here, oil should be hot and you know, you can use vegetable oil or olive oil about your quarter of a cup here as you can see. I will do with that half a cup of flour, you know, quite a lot of those. I have a large skillet here. Okay. They fry beautifully. You can see the edge now which are getting crunchy. So that will take I would say a good three minutes on on each side. You can see the bubble on top here and the side and I can see that it's brown. Uh I would say it was at least 4 minutes. Sometimes they glue together a little bit so separate them like this. Okay. And when them nice and free always better to do them at the last moment frankly. But if you do them ahead you can read them in the oven. Make sure that when you do them ahead you put them on a wire rack like that better. If in this sec people do very often when they fry something and there is fat they put it on a plate with a paper towel to to absorb. Well what happened the whole bottom gets soggy. I learned that from the Korean South Korean does a lot of frying. Like that on a wire rack so the hair goes underneath so it doesn't get soggy underneath. Probably a dash of salt on top of that. And it's a great garnish with meat, fish, two all by itself. Terrific. So it's about now you can see most of the most of it has been absorbed and I would say that I add about yeah let's see the other side you see it brown. Doesn't brown exactly the same way than on the top with a set. But when you see the the tiny hole around. That indicate that it it's going to be very crispy. So here it goes. Uh this and as you can see here, half a cup of flour, a cup of of the corn, and 1/ 2 a cup of a little more than about two third of a cup of water and that's what I add here. I'm dying to taste it but it's hot. Mm. Nice and crispy. I forget the salt on. I didn't put salt on top. I could put a bit of salt in the butter too. And this is it. Happy cooking.

Italian Pasta Fritters | In Italy we make these pasta fritters a lot, I love them, and I'm sure you will too! Ingredients: For the Bechamel: 4 Tbsp of All Purpose Flour 4 Tbsp... | By Laura in the Kitchen | We are making some traditional pasta fritters or as we know it in Naples, the which are so delicious and you're going to love them. Think arancini which is a very classic Italian appetizers of fried rice. It's a fried rice fritter I suppose and they can be made with a bunch of different fillings. It's sort of similar to that except instead of using rice, we use bucatini or you can use spaghetti and instead of using like a traditional meat as a filling. We do a very classic Bechamel cheese, ham, peas, delicious, and you're going to love them. I actually haven't made them in a long time. I haven't had them in a long time. Um I had them as a child and my mom used to make them but I was reignited with my love for them in Iskia this year and I remembered how good they were so I got to work and created this recipe so that we can all share it. These are bucatini which is sort of like a spaghetti-like pasta if you can see there's a little hole running through the center and this is the classic pasta shape for this recipe and this is probably one of the very few places that you'll see a recipe called for breaking up a long noodle. You want to break this up into like quarters or thirds sort of that shape. Um like I said if you can't find bucatini you can use it's fine. It's not the same quite but close enough. You're going to break this up. I'm going to just wave my water to come up to a boil and like I was saying I you know my mother used to make these when we were little and I kind of just forgot about them over the years we were in Iskia saw them on the menu and they like brought me back to my childhood and then my mom was talking about the recipe and I was like okay got on the phone with her not too long ago after we came home got to work in made this and they're perfect so that is ready let me check if my water is up to a boil not quite so let's just set that aside in the meantime work on a Bechamel which is a really classic you know sort of cream-based sauce for most things like mac and cheese things like that equal parts butter once that melts I'm going to go ahead and add an equal part to that of flour just get that melted and then in terms of other things that go into your filling you're going to use provola or this dry packed mats not the kind in water or liquid or milk to dry packed kind you could also use provolone but typically something like that would be perfect I'm also using some ham not honey roasted just regular deli ham finely chopped lots of parm usually we will use something called prosciutto which in America we have ham as the equivalent to that it's pretty similar but that's what we use and you also need some peas a clove of garlic some olive oil salt and pepper and then I'll show you a few more ingredients later on but for now I'm waiting for that to melt is up to a boil. We're going to add that in and I'm just going to cook my pasta until it's pretty much fully cooked through. We're not looking for our dente here. Add your flour. It's really important that you cook that flour in the butter for a solid like 30 seconds. You just no longer want to see white bits of raw flour anywhere. Now, I was hoping that in one of our vlog clips that we have clip of these being served. We actually don't but if you are on memberships and you have seen some of our Italy logs, the ones should be coming up soon if it's not up already but good time. Okay, that looks fantastic. Go ahead add your milk. Again, just a base of a very standard cream sauce. I'm going to go ahead and give that a whisk and I'm going to cook this until this thickens which will not take very long but don't walk away because you'll scorch the bottom of the sauce. That looks great. I'm going to actually turn it off the heat. I'm going to season it with some salt. Good amount of salt. Freshly ground black peppers. Okay? And I'm just going to go ahead and set this aside. I need this to cool slightly and then in the meantime, we're going to saute our peas and I'll drain my pasta when it's ready but for now, I'm just going to switch this back off here. Get my skillet and get working on our peas. Olive oil to a skillet with a clove of garlic. I want this to sort of start shimmering and come to temperature. I'm going to go ahead and saute some peas because the classic filling is cheese, ham, and peas and it's so so good but you do need to just give em a little you know. I'm using frozen peas because I'm right above it. They're really economical and fresh peas are only available for about 14 seconds a year and so for the remaining time of the year. Frozen pea is your friend. So I'm just waiting for this to just count the temperature a little bit. And once it starts to sizzle you can always just nope not yet. Then we'll add the peas in. You don't when you're adding something frozen like for example. Frozen peas to a skillet with olive oil. Don't have the temperature all the way up. Because all you'll do is make a mess in your kitchen by having oil splatter everywhere. Now that I I put them in. Now you can increase the heat. And get those like and doing beautiful things. I'm just going to saute these for a couple of minutes. Set them aside to just hang out until we need them. We don't need them right now. So once they're done for in a couple of minutes, set them aside. I'll drain my pasta and then we sort of start to put the whole thing together. Pasta is ready. I went ahead and drained it. I shocked it under cold water. Um just because you want to stop it from cooking any further or get all gummy. Go ahead and add your Bechamel along with your peas. I went ahead and got rid of the garlic. Give that a nice stir. It's going to look kind of liquidy but you know, if you've ever worked with Bechamel especially Bechamel and Pasta together, you know it is going to it's going to absorb all that then we have all of our cheeses and the ham add that right in beautiful. You can add more pepper if you want. I added a really good amount in the Bechamel so I'm not concerned and then to get this in the shape that we're going to eventually need it, you could really do one of two things. You can make a cylinder out of this by letting it cool a bit and firm up and then placing it in plastic wrap and kind of molding it into a cylinder. You can do that. I tried that and I was like, you know what? I'm just don't feel like it. I just don't feel like it. Or you can take a nine by nine inch pan line it with some parchment paper I went ahead and grease the sides and then put this baby in here even it out. As best you can. I like to then take like a flat spatula like this and just you want to push down on it. Like that. Also really nice if you just take some additional parchment paper right cut it to fit like it won't be perfect but we're not looking for perfect. We're just trying to be helpful here. And just kind of press on it. You don't have to weigh this down. You just want it to be as even as possible and I'm just going to go ahead and pop this into the fridge to cool and set completely. It could take 6 hours. I advise you do it the night before up to twenty-four hours really because then you'll have a really easy time shaping them and frying them. So, I'm going to go do that and then I'll show you the next step. Alright, I have another batch that it's already ready so that you don't have to wait and most importantly, I don't have to wait until tomorrow to eat them. We're going to go ahead and make the coating. The first part is making a pastel which is sort of like like a thin batter if you will. It's just flour and water and all you do is just mix that together until you get like a really thin sort of pancake like consistency and this is in replacement of traditional, you know, beaten eggs. When it comes to a coating, it works better and it's what all the that's all they use and if you have my book at my Italian table, my latest book, then you know I've made this method in my Cashwick Pepe arancini. Wait, Arrancini? No. This method was for my banzaroti, my uncle's banzaroti. Man, there's a lot of recipes in that book. Um and it works perfectly. I'm just going to keep going. It's a little bit thick. Just one a little bit thinner. These look perfect. I'm just going to go ahead and use a biscuit cutter. You can use a three inch or something just a little bit smaller and they're pretty like pliable so like If you want to smooth out any edges or anything like that, it's easy to do so. Just going to show you like I don't want to really have any waste so I just do one of these right? And you may have like a few bits and pieces. If I didn't have like one with ridges, it'd be a little bit easier but I can't find my other one. They're really easy for you to mess with. See? Just squeezing it together like that. I know this might not look appetizing but I want to show something with you. Share it with you. You see, I have these already formed and ready to go and they're perfect and you've going to you're going to have bits and pieces like this, right? So, here's all you do. This is really pliable. You're going to just kind of push em all okay use your biscuit cutter to like form one it might not be as perfect as the other ones but let me tell you something in this household we don't strive for perfection we strive for delicious and no wasting a thing and then you just kind of use your hands to mold them into patties and again it may not look as perfect as the other ones but once they're breaded they are going to taste fantastic so I'm going to go ahead and use it all up which I think I'm going to be able to get one more good one out of here and then get cooking. While the while the vegetable oil starts to preheat and doing its thing, I'm going to go ahead and actually just start breading them because it's really nice to give them like, you know, a few minutes to sit so the breading can adhere. Take each one dunk it in your little pasta mixture and I've got some breadcrumbs here. I like plain breadcrumbs but I have just salted slightly. I know some people are real crazy about the Italian bread crumbs but not my favorite. I feel like the cheese always taste just like cheese in a can and it's never my favorite. So, if you want to make Italian bread crumbs, just add some cheese to your mixture. And you're good to go. I prefer plain. Now, these are perfect. See that? I'm going to go ahead and set it aside and let those sit a couple minutes. I'm just going to go ahead and continue to coat the rest of em and get em ready. These look great. My oil is up to temp. You want to use a vegetable oil, extra light olive oil, something like that, flavorless. Um we got twelve perfect ones and these are exactly as they should be. You can make them smaller but traditionally, they're about three inches like so. Drop these in You don't want the oil to be too too hot. Because otherwise, it's going to burn the outside before the center gets a chance to cook through. We'll do about four at a time and I'm just going to go ahead and cook them until they're a beautiful golden brown color. Crank that heat up a tiny tiny bit and in the meantime, I'm just going to grab a baking sheet and I'm going to put a wire rack over top. So, as these come out, I'm going to put them on that wire rack to cool and drain any excess oil. You can also just put a paper towel on a plate and do that. My only concern when we do that is that the paper towel makes them sweat and absorb some extra oil obviously but it could make them soggy. So, I'm going to go ahead and just do the rack and then once they're ready, I'll show you what they look like. Look at how gorgeous these are. These look exactly as they showed. You could tell these were the ones that sort of formed by hand, these four but they're perfect and they're delicious and when I was growing up, my mom would make them smaller because say it was like a birthday party or something like that. You make em a little bit smaller so people can have like two biters but these are perfect. They take about three minutes per side on medium heat and they're just sensational. Let's give em a go. Look. Mmm. They are everything. I hope. Cheers in. This is perfect. Mhm. Go to Laura in the Kitchen. com get this recipe when you have some time make them they'll become a favorite I hope you enjoy spring time with me and I will see you in the next one bye bye.

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