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Entries tagged with 'fritters'

Banana Nutella Cardamom Hand Pies

Serious Eats Sarah Baird Post a comment

Quick fried short crust pies stuffed with sliced bananas and Nutella. More

Vegetarian: Mushroom-Rice Fritters with Lemon-Dill Sour Cream

Lauren Rothman Post a comment

Served alongside a simple green salad, these savory mushroom pancakes make a satisfying, not-too-heavy summer dinner. More

Mushroom-Rice Fritters with Lemon-Dill Sour Cream

Serious Eats Lauren Rothman 7 comments

Served alongside a simple green salad, these savory mushroom pancakes make a satisfying, not-too-heavy summer dinner. More

Cajun Chicken Fritters

Serious Eats Yvonne Ruperti 11 comments

Whipped egg whites keeps the texture of these cornmeal chicken fritters fluffy. More

Marmite Onion Fritters

Serious Eats Sydney Oland Post a comment

Our second week of Marmageddon brings you onion and Marmite fritters, perfect for snacking on while polishing off a few pints of beer. More

Crispy Enoki and Onion Fritters with Thai Curry Mayo

Serious Eats J. Kenji López-Alt 5 comments

Crispy enoki mushroom and onion fritters with a spicy Thai curry mayo. More

Susan Feniger's Sesame Crusted Banana Fritters with Coconut Kaya Jam

Serious Eats Kate Williams 2 comments

Susan Feniger's Coconut Kaya Jam (a pudding-like mixture of rich coconut milk; grassy, vanilla-like pandan leaves, sugar, and eggs) is familiar to anyone with a Top Chef addiction. Who could forget Gail Simmons' proclamation that she'd "love to be sticking [her] finger in [it] at all ours of the day"? More

Sunday Brunch: Corn Fritters

Sunday Brunch Sydney Oland 2 comments

Some mornings only something sweet, salty and fried will cure what ails you. These simple fritters come together in no time with ingredients from the pantry and freezer. As long as you're together enough to handle a few inches of hot oil, getting some corn fritters on the table takes only a few minutes and ingredients. More

S. H. Fernando Jr.'s Spicy Lentil Fritters

Caroline Russock 1 comment

S.H. Fernando Jr., author of Rice & Curry, calls these Spicy Lentil Fritters an Asian take on falafel, and that's a spot-on call. Subbing out chickpeas for yellow split peas makes for fritters with a great bite and the chiles, onion, curry leaves, ginger, and fennel seeds give these guys beguiling flavor, one that will have you snacking on these little fritters until every last one is gone. More

S. H. Fernando Jr.'s Spicy Lentil Fritters

Serious Eats Caroline Russock Post a comment

S.H. Fernando Jr., author of Rice & Curry, calls these Spicy Lentil Fritters an Asian take on falafel, and that's a spot-on call. Subbing out chickpeas for yellow split peas makes for fritters with a great bite and the chiles, onion, curry leaves, ginger, and fennel seeds give these guys beguiling flavor, one that will have you snacking on these little fritters until every last one is gone. More

Chickpea Fritters with Yogurt Sauce

Serious Eats Sydney Oland 4 comments

These fritters some together quickly with things from your cupboard—and for those mornings when you may have overindulged a little bit the evening prior, a deep-fried chickpea fritter can be just what's called for. The yogurt sauce is a simplified tzatziki, and is just the right complement for these simple fritters. More

Buñuelos de Yuca y Queso (Yuca and Cheese Fritters)

Serious Eats María del Mar Sacasa 3 comments

These golden, crusty, cheesy fritters are on the salty side. But when with a served warm, dark mahogany-colored, cinnamon and clove-scented simple syrup, they make for a wonderfully sweet and savory end to a meal. More

Video: Gina DePalma Makes Caciotta Fritters on 'The Dairy Show'

Erin Zimmer 3 comments

Our own Seriously Italian correspondent and Babbo executive pastry chef Gina DePalma appeared on The Dairy Show, a web show devoted to responsibly-made milk products. She whips up some savory fritters (or fritelli in Italian) using the Tuscan-style rustic farmhouse cheese caciotta from Dancing Ewe Farm. The little fried dough balls then get garnished with farm honey and fresh thyme from Gina's mom's garden. Watch the fritter-making after the jump.... More

Cook the Book: Apple Fritters

Serious Eats Caroline Russock 1 comment

The batter has two leavening agents, beer and whipped egg whites, which make for light and airy fritters. The apple slices sit in a cinnamon and sugar mixture for just enough time to absorb the flavors without turning mushy. These fritters have all the wonderful appley qualities of an apple-filled doughnut minus that cloyingly sweet gooey apple filling. More

Keftes De Prasa, the Sephardic-Style Leek Fritters

Serious Eats MichaelNatkin 15 comments

Serious Eater Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe to expand our vegetarian repertoire. [Photograph: Michael Natkin] Keftes de prasa are de rigeur at most holiday celebrations on the Sephardic side... More

Seriously Italian: Frittelle di Spinaci

Gina DePalma 11 comments

Editor's note: On Thursdays, Babbo pastry chef Gina DePalma checks in with Seriously Italian. After a stint in Rome, she's back in the States, channeling her inner Italian spirit via recipes and intel on delicious Italian eats. Take it away, Gina! Any serious student of Italian cuisine understands the relationship that Italians have with leafy greens. I can’t remember an evening meal, with my family or when I lived in Italy, without a pile of garlicky greens on the side; it could be dandelion, swiss chard, escarole, chicory, or my very favorite, spinach. Spinach in Italy is beautiful: deep green, with an almost velvety appearance, and a distinctive, mineral-rich flavor. It only needs a minimalist approach to make it completely... More

Honey Fritters

Serious Eats Robyn Lee 1 comment

The following recipe is from the May 14th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! In their Mediterranean cookbook Wine Bar Food, Cathy Mantuano and Tony Mantuano say that ring-shaped honey... More

Cook the Book: Fresh Corn Fritters

Serious Eats Adam Kuban Post a comment

And so we come to the end of this week's Cook the Book series, which has highlighted Crescent Dragonwagon's Cornbread Gospels. It's probably a little early to start thinking about the fresh, sweet corn of summer, but just hold on... More

Sunday Brunch: Crisp Cinnamon-Dusted Banana Fritters

Serious Eats Ed Levine 1 comment

Oh, how I do love fritters for Sunday brunch. In fact, it's safe to say I've never met a fritter I didn't like, for Sunday brunch or any other meal, for that matter. If I see fritters on a menu,... More

Cook the Book: Smoked Salmon Beignets With Brandied Tomato Sauce

Serious Eats Robyn Lee 1 comment

As promised, here's the first recipe from Susan Spicer's Crescent City Cooking. Spicer "stole" this recipe for smoked salmon beignets with brandied tomato sauce from her friend Daniel Bonnot of Louis XVI Restaurant. Crayfish tails may be used instead of... More

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