VIDALIA ONION FRITTERS
The French term amuse bouche (which means "amuse the mouth") describes tiny appetizers that are served with drinks to awaken the palate. One such complimentary amuse bouche that we serve out Chanterelle clients as they sip their aperitifs and look over the menu is these little fritters, which come with a slightly exotic Tamarind Dipping Sauce. The restaurant staff likes them, too: After a long, late shift, when we often have snacks before we clean up and go home, we can't resist indulging in the fritters, although we usually dip them in hot sauce since there's rarely any Tamarind Dipping Sauce left in the kitchen. Sweet Vidalia onions are harvested in the spring and are best at that time, when they're freshest. They can be found the rest of the year for as long as the supply lasts. If you can't find Vidalias, try another sweet onion like Maui (Hawaii) or Walla Walla (Washington). At other times of year you could use Spanish onions as a substitute.
Provided by David Waltuck
Categories Onion Appetizer Fry Cocktail Party Oscars Back to School Rosh Hashanah/Yom Kippur Family Reunion Poker/Game Night Deep-Fry Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes enough for a crowd (35-40 fritters)
Number Of Ingredients 10
Steps:
- 1. Place 1 3/4 cups flour, the baking powder, and salt in a large bowl and whisk to mix.
- 2. Place 2 cups of the milk, the eggs, vinegar, and hot sauce in another bowl and whisk until blended, then pour into the flour mixture and whisk until just blended; do not overmix. Stir in the sliced onions and let the batter rest for 30 minutes. It should be slightly thicker than heavy cream. If it isn't, sprinkle in a little more flour. If it's too thick, add a little more milk. The batter should look somewhat free-form, not doughy.
- 3. Preheat the oven to its lowest setting.
- 4. Pour vegetable oil to a depth of 4 inches into a large, heavy saucepan and heat to 375°F on a deep-fry thermometer. Drop the onion fritter batter into the hot oil by the tablespoonful, a few at a time, and fry, turning once, until the fritters are golden brown on both sides, about 3 minutes in all. The fritters will have an irregular, spiderlike look, with a few loose pieces of onion escaping here and there. Check a fritter by breaking it open to see if the center Is cooked; it it still seems unset, cook 1 minute more. Drain on paper towels. Place the fritters in the oven to keep warm while you finish frying them all. Serve on a doily-lined platter or in a lined woven basket accompanied by the dipping sauce in one or more bowls.
KREMIDOTIGANITES - GREEK ONION FRITTERS!
This is a recipe for the traditional Greek way of making onion fritters -- they are super tasty & easy to make.
Provided by Um Safia
Categories Lunch/Snacks
Time 20m
Yield 30 fritters, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, mix well the onions, mint & flour. Add salt and pepper to your taste.
- Slowly mix in enough water to make a thick batter.
- Heat the oil in a deep frying pan. Drop teaspoons of batter into the oil. Fry until golden brown. (The oil should be the temperature you need to fry chips etc).
- Drain the fritters well on kitchen towel and serve hot.
GREEK TOMATO FETA FRITTERS (DOMATOKEFTETHES)
I'm showing you my take on domatokeftethes. These are incredibly delicious, versatile, and inexpensive, and they make a perfect summertime appetizer. Serve with freshly squeezed lemon, tzatziki sauce, or just plain Greek yogurt seasoned with raw minced garlic and lemon juice to taste.
Provided by Chef John
Categories Greek Appetizers
Time 1h5m
Yield 4
Number Of Ingredients 15
Steps:
- Stir together tomatoes, zucchini, green onions, kosher salt, sugar, black pepper, oregano, and cayenne in a bowl to combine.
- Let sit for 15 minutes for the sugar and salt to draw out liquids from the vegetables.
- Stir the tomato mixture; add parsley, mint, and basil. Crumble in feta cheese. Add flour and baking powder; mix with a spoon until combined. Batter should be relatively loose but will hold its shape on a spoon. If too loose, add more flour; if too dry, add some water until desired consistency is reached.
- Wrap the bowl in plastic wrap and let chill in the refrigerator for at least 30 minutes.
- Heat 1 inch of vegetable oil in a frying pan over medium-high heat to 350 degrees F (175 degrees C), or use a deep fryer.
- Place heaping tablespoonfuls of batter in the hot oil; reduce heat to medium. Fry until golden brown and cooked through, 2 to 3 minutes per side. Flip once more and fry for an additional 30 seconds, if desired. Serve warm or at room temperature.
Nutrition Facts : Calories 170.4 calories, Carbohydrate 25.3 g, Cholesterol 18.9 mg, Fat 5.1 g, Fiber 2.4 g, Protein 6.8 g, SaturatedFat 3.3 g, Sodium 1298.9 mg
SOUTHWEST ONION FRITTERS
These crispy, golden onion fritters are full of south of the border flavor. Serve them with guacamole and sour cream for the perfect finishing touch. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield about 2 dozen.
Number Of Ingredients 15
Steps:
- Whisk together first eight ingredients. In another bowl, whisk together milk, sour cream and cilantro; add to flour mixture, stirring just until moistened. Fold in onions., In an electric skillet or deep fryer, heat oil to 375°. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-1/2 to 2 minutes per side. Drain on paper towels. Serve with guacamole and sour cream.
Nutrition Facts : Calories 57 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 120mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
KOLOKITHOKEFTEDES (GREEK ZUCCHINI FRITTERS)
These Greek zucchini fritters are not deep-fried, but pan-fried in olive oil--delicious!
Provided by gus
Time 1h30m
Yield 6
Number Of Ingredients 17
Steps:
- Shred zucchini into a colander and sprinkle with about 2 teaspoons salt. Allow to drain over the sink for 20 minutes.
- At the same time, mix water and flaxseed meal together until completely combined. Set aside and allow mixture to sit for about 10 minutes.
- Squeeze out liquid from onions and potatoes by wringing them in a clean tea towel over the sink. Set aside.
- Combine bread crumbs, mint, dill, parsley, lemon zest, pepper, and nutmeg in a large bowl. Add flaxseed meal mixture and mix to combine.
- Rinse shredded zucchini very lightly and ring out any liquid in a tea towel. Add zucchini, shredded onion, potato, and carrot to the bread crumb mixture and combine. Add flour and baking powder and combine everything once more with your hands. Set aside to rest for at least 10 minutes on the counter, or up to 3 days, covered in the refrigerator.
- Heat 3 tablespoons oil in a shallow frying pan over medium heat, making sure the oil doesn't burn.
- Scoop zucchini mixture in 1/3-cup portions and roll into balls your hands. Working in batches, add balls to the hot oil and gently pat into a patty. Cook until browned, 2 to 3 minutes; flip and continue to fry until crispy and golden brown, 2 to 3 minutes more. Transfer to a paper towel-lined plate. Repeat with remaining balls, adding 2 tablespoons more oil to the pan between each batch. Serve.
Nutrition Facts : Calories 205.9 calories, Carbohydrate 24.1 g, Fat 10.9 g, Fiber 3.6 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 1139.2 mg, Sugar 3.8 g
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