MajestyJo
08-06-2011, 07:45 AM
Turkish Zucchini Fritters
8 Servings as Appetizer 4 as Side dish
Although these fritters are at their best when hot, in many Turkish caf챕s they are served at room temperature accompanied by the yogurt-cucumber sauce called cacik. Traditionally part of the meze course, they also make a nice side dish for seafood, poultry or lamb.
Ingredients
1 lb small zucchini, coarsely grated
Salt
1/2 lb feta cheese, or equal parts feta and kasseri or ricotta
6 green onions, minced
1/2 cup chopped fresh dill
1/4 cup chopped fresh mint
1/4 cup chopped fresh flat-leaf (Italian) parsley
3 eggs, lightly beaten
1 cup all-purpose flour
Freshly ground pepper
Peanut oil for frying
Directions
Place the zucchini in a sieve or colander, salt it lightly and toss to mix. Let stand for 30 minutes to draw out the excess moisture. Using a kitchen towel, squeeze the zucchini dry and place it in a bowl. Crumble the cheese over the zucchini and add the green onions, dill, mint, parsley, eggs, flour and salt and pepper to taste. Stir to mix well.
In a deep frying pan over medium-high heat, pour in the peanut oil to a depth of 1/4 inch. When the oil is hot, using a serving spoon, drop spoonfuls of the batter into the oil, being careful not to crowd the pan. Fry, turning once, until nicely browned on both sides, 2-3 minutes per side. Using a slotted spoon or spatula, transfer the fritters to paper
towels to drain. Keep warm until all the fritters are cooked.
Arrange the fritters on a warmed platter and serve hot.
Nutrition Facts: 1Serving Size Calories200;Fat 9g(Saturated 0.5g);Cholesterol 105mg;Sodium 354mg;Carbohydrate 20g(Dietary Fiber 3g);(Protein 10g) calories from carbs 40%; calories from Fat 40%)
Spicy Potato Samosas
Makes 48 Triangles
A favorite Singaporean snack is the samosa, a traditional Indian savory pastry stuffed with spicy vegetables. This recipe comes from Singaporean Chinese cooks who make samosas with crispy spring roll wrappers rather than the traditional handmade flaky pastry dough.
Ingredients
For Filling:
3 baking potatoes, about 1 lb, peeled
2 tablespoons ghee or vegetable oil
1 yellow onion, finely chopped
3 cloves garlic, finely chopped
1 teaspoon peeled and finely chopped fresh ginger
1/2 cup frozen petite peas, thawed
1/2 cup finely diced carrots, blanched for 3 minutes and drained
2 fresh small green chilies, seeded and chopped
2 teaspoons curry powder
1/2 teaspoon ground turmeric
1 teaspoon salt
2 teaspoons sugar
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lemon juice
1 package frozen spring roll wrappers, thawed
2 tablespoons all-purpose flour
2 tablespoons water
Peanut oil for frying
Chinese plum sauce for dipping
Directions
FOR FILLING: Place the potatoes in a saucepan, add water to cover generously and bring to a boil over medium-high heat. Boil until tender when pierced with a fork, about 20 minutes. Drain and let cool, then peel and cut into 1/4-inch dice.
In a nonstick wok or large frying pan over medium-high heat, warm the ghee or oil. Add the onion, garlic and ginger and sauté until softened, about 3 minutes. Add the potatoes, peas, carrots and chilies; gently mix with the onion mixture. Increase the heat to high and fry until the potatoes have a dry consistency, about 3 minutes longer. Season with the curry powder, turmeric, salt, sugar, cilantro and lemon juice. Stir together gently and remove from the heat. Set aside to cool.
TO ASSEMBLE: Remove 16 spring roll wrappers from the package; freeze the remaining wrappers in an airtight plastic bag for another use. In a small bowl, mix the flour with the water to form a paste; set aside. Cut the spring roll wrappers into 3 equal strips. Cover the unused strips with a damp cloth. Lay 1 strip vertically to you on a work surface. Place a well-packed heaping tablespoon of the filling at the end nearest you. Pull the left-hand corner over the filling on the diagonal to the opposite (right) edge to create a 45-degree angle and corner. Fold up to enclose the top edge, then continue folding the bottom triangle toward the top edge, enclosing the filling completely. Brush the last flap of the triangle with the flour-water paste to seal the triangle. Set on a baking sheet and cover with a kitchen towel. Repeat with the remaining strips and filling.
In a wok or deep frying pan over medium-high heat, pour in oil to a depth of at least 2 inches and heat to 375 degrees F. on a deep-frying thermometer. Using a slotted spoon, gently lower several triangles into the oil, making sure they can float freely. Fry, turning as needed, until golden brown and crisp, 1-2 minutes. Transfer to paper towels to drain.
Serve the samosas hot with plum sauce for dipping.
Nutritional Information1 serving: Calories 56;Fat 2g; Cholesterol 1mg;Sodium 104mg;Carbohydrate 8g(Dietary Fiber1g);(Protein 1g Calories From Fat 32%; calories from carbohydrates 57%)
O M S H A N T I
Love,
The Road To Enlightenment
antesianroadtoenlightenment-subscribe@yahoogroups.com
8 Servings as Appetizer 4 as Side dish
Although these fritters are at their best when hot, in many Turkish caf챕s they are served at room temperature accompanied by the yogurt-cucumber sauce called cacik. Traditionally part of the meze course, they also make a nice side dish for seafood, poultry or lamb.
Ingredients
1 lb small zucchini, coarsely grated
Salt
1/2 lb feta cheese, or equal parts feta and kasseri or ricotta
6 green onions, minced
1/2 cup chopped fresh dill
1/4 cup chopped fresh mint
1/4 cup chopped fresh flat-leaf (Italian) parsley
3 eggs, lightly beaten
1 cup all-purpose flour
Freshly ground pepper
Peanut oil for frying
Directions
Place the zucchini in a sieve or colander, salt it lightly and toss to mix. Let stand for 30 minutes to draw out the excess moisture. Using a kitchen towel, squeeze the zucchini dry and place it in a bowl. Crumble the cheese over the zucchini and add the green onions, dill, mint, parsley, eggs, flour and salt and pepper to taste. Stir to mix well.
In a deep frying pan over medium-high heat, pour in the peanut oil to a depth of 1/4 inch. When the oil is hot, using a serving spoon, drop spoonfuls of the batter into the oil, being careful not to crowd the pan. Fry, turning once, until nicely browned on both sides, 2-3 minutes per side. Using a slotted spoon or spatula, transfer the fritters to paper
towels to drain. Keep warm until all the fritters are cooked.
Arrange the fritters on a warmed platter and serve hot.
Nutrition Facts: 1Serving Size Calories200;Fat 9g(Saturated 0.5g);Cholesterol 105mg;Sodium 354mg;Carbohydrate 20g(Dietary Fiber 3g);(Protein 10g) calories from carbs 40%; calories from Fat 40%)
Spicy Potato Samosas
Makes 48 Triangles
A favorite Singaporean snack is the samosa, a traditional Indian savory pastry stuffed with spicy vegetables. This recipe comes from Singaporean Chinese cooks who make samosas with crispy spring roll wrappers rather than the traditional handmade flaky pastry dough.
Ingredients
For Filling:
3 baking potatoes, about 1 lb, peeled
2 tablespoons ghee or vegetable oil
1 yellow onion, finely chopped
3 cloves garlic, finely chopped
1 teaspoon peeled and finely chopped fresh ginger
1/2 cup frozen petite peas, thawed
1/2 cup finely diced carrots, blanched for 3 minutes and drained
2 fresh small green chilies, seeded and chopped
2 teaspoons curry powder
1/2 teaspoon ground turmeric
1 teaspoon salt
2 teaspoons sugar
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lemon juice
1 package frozen spring roll wrappers, thawed
2 tablespoons all-purpose flour
2 tablespoons water
Peanut oil for frying
Chinese plum sauce for dipping
Directions
FOR FILLING: Place the potatoes in a saucepan, add water to cover generously and bring to a boil over medium-high heat. Boil until tender when pierced with a fork, about 20 minutes. Drain and let cool, then peel and cut into 1/4-inch dice.
In a nonstick wok or large frying pan over medium-high heat, warm the ghee or oil. Add the onion, garlic and ginger and sauté until softened, about 3 minutes. Add the potatoes, peas, carrots and chilies; gently mix with the onion mixture. Increase the heat to high and fry until the potatoes have a dry consistency, about 3 minutes longer. Season with the curry powder, turmeric, salt, sugar, cilantro and lemon juice. Stir together gently and remove from the heat. Set aside to cool.
TO ASSEMBLE: Remove 16 spring roll wrappers from the package; freeze the remaining wrappers in an airtight plastic bag for another use. In a small bowl, mix the flour with the water to form a paste; set aside. Cut the spring roll wrappers into 3 equal strips. Cover the unused strips with a damp cloth. Lay 1 strip vertically to you on a work surface. Place a well-packed heaping tablespoon of the filling at the end nearest you. Pull the left-hand corner over the filling on the diagonal to the opposite (right) edge to create a 45-degree angle and corner. Fold up to enclose the top edge, then continue folding the bottom triangle toward the top edge, enclosing the filling completely. Brush the last flap of the triangle with the flour-water paste to seal the triangle. Set on a baking sheet and cover with a kitchen towel. Repeat with the remaining strips and filling.
In a wok or deep frying pan over medium-high heat, pour in oil to a depth of at least 2 inches and heat to 375 degrees F. on a deep-frying thermometer. Using a slotted spoon, gently lower several triangles into the oil, making sure they can float freely. Fry, turning as needed, until golden brown and crisp, 1-2 minutes. Transfer to paper towels to drain.
Serve the samosas hot with plum sauce for dipping.
Nutritional Information1 serving: Calories 56;Fat 2g; Cholesterol 1mg;Sodium 104mg;Carbohydrate 8g(Dietary Fiber1g);(Protein 1g Calories From Fat 32%; calories from carbohydrates 57%)
O M S H A N T I
Love,
The Road To Enlightenment
antesianroadtoenlightenment-subscribe@yahoogroups.com