Fritter recipes

Ricotta Fritters

1 cup fresh ricotta 

3 eggs, separated 
2 tbsp grated parmesan 
⅓ cup plain flour 
30g unsalted butter, melted, plus extra for frying 
⅓ cup chives, chopped 
⅓ cup mint
⅓ cup flat-leaf parsley, chopped
pepper and salt

Combine the ricotta, egg yolks, parmesan, flour, melted butter and herbs in a bowl. Season, then beat with a fork until all ingredients are evenly distributed. Place the egg whites in a separate bowl with a pinch of salt. Whisk until soft peaks form and then fold, one spoonful at a time, into the ricotta mixture until just combined. Heat a little butter in a frypan over medium-high heat. Add spoonfuls of the ricotta mixture to the pan and cook for 1-2 minutes each side until golden. Serve warm with beetroot relish and crème fraîche, garnished with a side salad of watercress, snow pea sprouts or rocket.

Quinoa Fritters

2-4 tablespoons oil
1 cup of cooked quinoa
3 medium eggs
1 medium carrot, grated
1 small onion, finely chopped
1 tablespoon chives, chopped
1 tablespoon coriander, chopped
1/4 cup of almond meal 
Salt & pepper, to taste

Mix all the ingredients together in a bowl. Add 2 tablespoons of oil to a medium frying pan on moderate heat. Scoop out the fritter mixture into frying pan and flatten a little. Cook for a few minutes on each side, until lightly golden and drain on paper towels. Serve with green salad and sour cream.

Spicy Thai Noodles

500g linguine 

2 Tbs olive oil

2 large eggs, lightly beaten

1-2 zucchini, sliced in half circles

1 Capsicum

200g mushrooms, chopped

3 cloves garlic, minced

2 Tbs brown sugar

1/3 cup soy sauce

1/2-1 Tbs Sriracha hot sauce

2 inches fresh ginger, grated

1 handful fresh coriander, chopped

4 spring onions, chopped 

1/4 cup peanuts, chopped

Cook linguine according to package directions. Drain and set aside. In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger; whisk well to combine; set aside. Heat large pot over medium heat, add 1 Tbs olive oil. Add beaten eggs and stir to scramble. Once cooked, set aside with pasta. Heat remaining oil over medium heat. Add zucchini, capsicum, mushrooms, and garlic. Saute over medium high heat for 5-6 minutes or until veggies are cooked through. Turn heat down to low, add pasta and eggs back to pot, then pour the sauce mixture over the top. Stir well to coat pasta and vegetables with sauce. Remove from heat, add peanuts, green onions, and coriander; stir to combine. Serve immediately.

via Domestic Superhero

Beetroot Relish

700g beetroot
1 red onion, finely chopped 
1 cup Jam Sugar
1½ cups white vinegar
3Tbs balsamic vinegar
pinch of salt
½ tsp ground black pepper

Clean the beetroot and cut off all of the stalk/leaves. Place into a pot of boiling water and boil for 20mins (until soft and the beets can be pierced with a sharp knife). Remove from the water and cool. Wearing gloves remove the skin from each beet by gently rubbing. Grate the beetroot into a bowl (it should be very soft and easy to grate). Add the beetroot and all of the ingredients into a wide-based pot and stir over low heat until the sugar dissolves. Let mixture simmer for approximately 30mins until the liquid has evaporated and it has a jam-like consistency (test by spreading jam on a plate from the freezer- If it wrinkles and feels gel-like, it’s ready). Put into sterilised jars.

Notes: Store the relish in a cool dry location. 
Once opened it should be stored in the fridge. 
Use within 3 - 4 months. 
Enjoy on salad sandwiches, with cold meats, cheese and eggs.

Makes approx 3 Promite jars

Via: A Fresh Legacy

Pear and Almond Tart

Poached Pears
6-7 Pears
3 cups water 
1 cup sugar
2-3 Tbs lemon juice 
1 cup Amaretto liqueur (or Grand Marnier, or Apricot/Peach Liqueur) 
5 Tbs vanilla extract 
cinnamon

Peel, core and halve the pears. In a large pot combine all other ingredients and bring to boil. Add the pears to the poaching liquid and simmer until the pears are soft and easily pierced with a knife. About 10-30mins. Leave the pears in the poaching liquid for a couple of hours or overnight.

French Almond Cream
60g unsalted butter, softened
1/4 cup sugar 
1 egg
1/3 cup ground almonds 
1 Tbs plain flour
1 Tsp vanilla

Add all ingredients to a bowl and beat until fluffy and thoroughly combined. Keep inn fudge until needed.

Tart
1 sheet of puff pastry
Slivered almonds
2-3 Tbs apricot jam

Preheat oven to 180C. Transfer the thawed puff pastry sheet into a tart mould and trim edges. Poke with a fork all around, to prevent it from puffing up in the oven. Place in freezer for about 10 minutes. Remove the tart from the freezer and bake until the tart is slightly golden, about 15-20 mins. Once out of the oven, allow it to completely cool. Fill tart with Almond Cream Mixture. Place in the freezer for 5 minutes. Slice pears and arrange about 3-4 cut up pears on top of the Almond Cream mixture. Sprinkle with almonds. Spray a piece of foil with non stick spray and gently cover the tart with it, sprayed side touching the tart. Put back in the oven and bake until the almond mixture is well risen all the way in the middle, about 45 mins. Then remove the foil and bake for another 10 mins allowing the top to brown up slightly. Once the tart is baked allow it to completely cool on the rack. Heat apricot jam until a liquid then apply it generously to the top of the tart with a brush.

Notes: The pears are delicious on there own as a dessert warmed with cream or ice cream.
The Almond Cream  can be used a a french toast  stuffing by sandwiching a heaped tablespoon of filling between 2 slices of bread. Soak the sandwich in an egg and sugar mixture. Cook on both sides over medium heat in a buttered skillet, until golden crust forms.

via: Let The Baking Begin

Oven Roasted Corn

Corn on the cob
Butter

Preheat oven to 230C. Remove husks and silks from corn. Butter corn and wrap in foil. Place on cookie sheet and roast for 20 to 25 minutes.

Easy Pad Thai

150g thick rice noodles
1 zucchini 
1 red capsicum
1 onion 
2 carrots 
2 Tbs oil 
1 egg, beaten
½ cup peanuts, chopped 
½ cup fresh herbs (coriander, basil) chopped 

Sauce 
3 Tbs fish sauce
3 Tbs brown sugar
3 Tbs chicken or vegetable stock 
2 Tbs white vinegar 
1 Tbs soy sauce 
Pinch chili flakes

Soak noodles in a bowl according to packet instructions. Thinly slice the zucchini, capsicum, carrots and onion. Shake up the sauce ingredients in a jar. Heat a tablespoon of oil over medium high heat. Add the veggies - stir fry for 3-4 minutes or until tender. Transfer to a dish and set aside. Add another tablespoon of oil to the pan. Drain the noodles and add to the pan and stir fry for 1 min. Add the sauce and stir fry for another 1-2 mins, until the sauce starts to thicken and stick to the noodles. Push the noodles aside to make a little room for the egg - pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss everything around. The egg mixture will stick to the noodles and everything will start getting sticky. Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and herbs and serve immediately.

15mins

Serves 4

via

Garlic Roasted Potatoes and Capsicum

1kg potatoes
1 large red capsicum
1 large yellow capsicum
2-3 red or white onions, peeled and cut into wedges
2-3 large cloves garlic, finely sliced
6 thyme sprigs
1/2 cup olive oil
1/4-1/2 tsp paprika

In a saucepan, cover potatoes by 10cm in water. Salt and bring to the boil. Steadily simmer for 20mins. Drain. When cool enough to handle, peel and cut into bite-sized chunks. Preheat oven to 220C. Core, deseed and slice capsicum into 2-3cm chunks. Add to the potato, along with the onion, garlic, thyme leaves, olive oil, 2tsp salt and paprika. Mix. Spread evenly onto baking tray. Roast for 40mins, stirring in-between, until veggies are golden and caramelised.

The Salad Book, Belinda Jeffery

White Chocolate Chip and Cranberry Cookies

170g unsalted butter, softened
3/4 cup packed dark brown sugar 
1/4 cup sugar 
1 egg
2 tsp vanilla extract 
2 cups plain flour 
2 tsp cornflour
1 tsp baking soda 
1/2 tsp salt 
3/4 cup white chocolate chips 
3/4 cup dried cranberries

Beat the butter for 1min on medium speed until completely smooth and creamy. Add the brown sugar and sugar and mix on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. Slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the white chocolate chips and dried cranberries mix until evenly disbursed. Cover dough tightly with plastic wrap and chill for at least 2 hours and up to 2 days. Chilling is mandatory for this cookie dough.
Preheat oven to 180C. Line two large baking trays. Roll balls of dough, about 1 Tbs each. Place 10 - 12 on each baking sheet. Bake in batches for 8-10 mins, until just golden brown around the edges. Allow to cool for 5 minutes before transferring to a cooling rack to cool completely.

Via Sally's Baking Addiction