Spicy Corn Fritters Recipe. Method 1 Make the dipping sauce by combining all of the sauce ingredients into a small saucepan. Cook on medium heat, stirring with a wooden spoon, until sugar dissolves. Increase the heat to medium high, let boil for 5-10 minutes or so, until the mixture becomes somewhat syrupy. Remove from heat and let cool. The sauce should continue to thicken as it cools. If it becomes too thick, you can add a little water to it to thin it out a bit. 2 Sift together the flour, baking powder, salt, ground coriander, and ground cumin in a medium bowl. 3 Heat a large frying pan on medium high heat. Add oil as needed to keep the bottom of the pan well coated. Serve immediately with the sweet chili dipping sauce. Zucchini Fritters. Summer is here and so is zucchini. You can see zucchini everywhere and they are really cheap too.
There are so many different ways to eat a zucchini and I have had it stir-fried , cooked vegetable curry and make into zucchini pancakes . My neighbor Nancy gave me a few of it and I have been contemplating for a few days on what to make out of it. Carlos is not a fan of Zucchini and if I cook with it I will always end up eating it all by myself but this fritters totally changes his mind about zucchini. Ingredients: 1 Ib of zucchini, grated 2 eggs 2 cloves garlic – finely chopped 2 shallots – finely sliced ¼ cup grated parmesan cheese ½ cup flour ½ cup panko breadcrumbs 1 tsp chili flakes (optional) Salt and pepper to taste 1. 3.
Shoot First, Eat Later: Roasted Broccoli. Dishy Goodness: Mexican "Grilled" Corn - A Great Summer Side Dish. Summer is nearly here, and fresh corn on the cob will be beckoning us to enjoy its plump, sweet kernels. I love corn on the cob, and it wasn't until a year or two ago that I came to enjoy the splendor of corn fresh from the field. Madison Street Produce runs a farm stand just a hop-skip from our home, and their produce is picked fresh daily. Madison Street's corn was a revelation! So delicate and sweet, with kernels that burst forth at the lightest touch. Evidently, I have some sort of crack fixation... :) In any case, I want to share with you my Mexican "grilled" corn, adapted from Cooks Illustrated's fantastic recipe. Dishy Goodness Mexican "Grilled" Corn (adapted from Cooks Illustrated ) Instructions Cook corn per your favorite method -- boiling water; microwave; etc.
In a large bowl, combine Vegenaise, sour cream, cilantro, garlic, 1/4 teaspoon chili powder, black pepper, cayenne, lime juice and cheese. Add charred corn to mixture and toss to coat evenly. P.S. Crash Hot Sweet Potatoes – dlyn. Vegetable Tian. Stuffed Zucchini. I like the simple things in life. Simple ingredients, simple techniques, maximum flavor. But I guess you know that by now. Especially when you hand me a recipe that doubles as an appetizer or side dish, you just reel me in.
Stuffed zucchinis are so versatile. It creates an endless amount of possibilities because almost anything goes with the smooth and silky flavor (and texture) of the zucchinis. Preparing them can be tedious for me (note how I’m saying for me?) Though. So lately I’ve been wondering if there are easier and faster ways to prepare them. Now please, please, don’t tell me you’ve been doing it like this for 10 years straight! Ingredients: 1 tbsp sour cream 1/4 to 1/2 tsp salt 1/4 tsp curry powder 1/2 tomato 1 tsp thyme 2 zucchinis 1 onion cheese pepper Optional: bacon Directions: Preheat your oven to 400 (200C). Give the zucchini a good scrub. Slice them in half length-ways. Spoon out the guts. See the pink ‘bracelet’ I’m wearing? Notice how I didn’t use garlic for a change? Crash Hot Potatoes. I love looking at food blogs and getting inspired to make new things.
I was looking at the Pioneer Woman Cooks website the other day and I saw a recipe called “Crash Hot Potatoes”. They were created by an Australian food writer named Jill Dupleix. I love the Pioneer Woman, she has a witty and wonderful website full of great recipes & stories. She also gives you step by step photos of the recipe. Check out her website through the link above – you’ll love it. I decided to make these little beauties and my whole family was glad I did. Growing up in Idaho, I had potatoes every way you can imagine…and I love them all. 12-15 baby red potatoes1 tbsp olive oilSea salt and fresh cracked pepper Preheat the oven to 400 degrees (PW said 450 but I used 400).
Boil the potatoes for 10-15 minutes or until fork tender. Bake in the oven for 20-25 minutes or until crisp and golden brown. Click here for a printable version of this recipe. Garlic Potato Fries. I’m never going to make garlic potato fries any other way. These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort. When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart). I got down to making them immediately.
I used extra virgin olive oil instead of vegetable oil because I just love the aroma that garlic and olive oil combine to impart. And added to potatoes while baking – how could it be anything short of perfect? I also used more garlic to make my fries extra garlicky! Crispy golden baked fries These garlic fries are incredibly simple to make and are so full of flavour. Crunchy potato skin Garlic Fries Adapted from: Lottie + Doof Ingredients: Tools:Microplane to grating the garlic warm and soft interior Tagged as: garlic, garlic baked fries, savory bakes, sides. Warm green salad. Roasted garlic vegetable mash. Instructions Instructions and steps: Step 1 Preheat oven to 200°C.
Break garlic in pieces and spray with oil. Bake for 25 minutes until garlic feels soft. Step 2 Place chopped carrot and swede in a large pan. Step 3 Drain well. Serve as part of our Easy entertaining: Fuss-free dining dinner party menu for six, which also includes a complete shopping list and step-by-step timeline. About this Recipe Photography: Melanie Jenkins Full ingredient list: 1 bulb garlicolive oil spray1 large parsnip2 kumara1 large carrot1 swede3 tablespoons chopped fresh parsleyblack pepper, to season Nutritional information (per serve) Nutrition information is given per serve*NS: not specified Copyright (c) Healthy Food Media Limited.
Pumpkin Fritters. Hasselback Potatoes. These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F).
Arrange the potatoes in a baking tray and insert the garlic in between the slits. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.