Recipes tagged with « Fritters »
Zucchini-Corn Fritters
Grated zucchini mixed with fresh corn kernels, chickpea flour instead of all-purpose, bound by an egg and a touch of honey. Slightly crunchy golden patties with the sweet pop of corn. Cooked in a skillet with olive oil, pressed flat for even browning. Drain on paper before serving. Use onion powder in place of fresh onion for less moisture, or swap zucchini for summer squash. A pinch of smoked paprika adds a subtle heat twist. Visual cues important—bubbly edges, deep golden crust before flipping.
Broccoli Cheddar Fritters
Small pan-fried fritters with broccoli, sharp cheddar, and a crispy cheesy crust. Pancake-like texture but crisp edges. Eggs and cheese bind the green flecks together. Quick skillet browning locks in freshness. Garlic and smoked paprika swap in for more depth. Scallions tossed in for bite and color. Maldon salt finishing, no sloppy seasoning here. Flour mix with cornmeal gives grit, crunch under teeth. Simple oil pan fry, sizzling cues tell when to flip. Keeps well but lose crisp if soggy sitting. Fast, reliable snack or side—flexible with what’s on hand.
Savory Sweet Onion Fritters
Crispy golden fritters with finely chopped shallots and polenta for texture instead of cornmeal. Lightly sweetened with honey, no granulated sugar. Batter resting allows hydration. Frying done in vegetable oil heated to about 345°F. Maintain oil temperature by frying in small batches. Turn once when edges bubble and darken. Drain on wire rack to prevent sogginess. Gentle flip preserves shape. These bite-sized fritters have a subtle onion fragrance, balance sweet and savory, crisp exterior, tender inside.
Spicy Crab Fritters
Small or large crab fritters made with fresh crab, white fish sticks, and a spicy mayo mix. Uses tempura batter and Japanese-style panko for crunch. Fry until golden brown and serve hot or warm. Gluten-free, dairy-free, nut-free. Easy adjustments for crust and fish varieties.