ZUCCHINI AND SHRIMP FRITTERS
Provided by Emeril Lagasse
Categories appetizer
Time 35m
Yield about 5 dozen
Number Of Ingredients 22
Steps:
- Season the shrimp lightly with the Essence and set aside.
- In a medium skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, 2 to 3 minutes. Add the shrimp and pinch of salt and cook, stirring, until the shrimp turn pink, 2 to 3 minutes. Set aside to cool.
- In a large pot or deep-fryer, heat the oil to 360 degrees F.
- In a large bowl, make the batter by whisking the eggs, milk, baking powder, salt, and cayenne. Add the flour 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Stir in the parsley. Add the shrimp mixture and grated zucchini to the batter and fold to mix.
- Using a small ice cream scoop measuring 1 1/2 tablespoons, drop the batter into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly and cook until golden brown on all sides, about 3 minutes. Drain on paper towels and season with additional Essence.
- Serve hot.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
JAMAICAN CODFISH FRITTERS
Steps:
- Soak salt cod for at least 5 hours, or overnight, changing water several times, prior to cooking.
- Mix flour, garlic powder, baking powder and salt in a bowl. Add chili, scallions, tomato and stir in beaten egg. Add codfish and enough water to make the mixture kneadable. Knead ingredients and shape into 2-inch patties. Fry patties in a bit of oil in a skillet for 2 to 3 minutes until golden brown
VENETIAN CARNIVAL FRITTERS (FRAPPE)
Steps:
- Using an electric mixer, beat the butter or shortening and sugar in a large bowl until fluffy. Beat in the egg and the brandy. Beat in the salt. Add the flour and beat until blended. Transfer the dough to a lightly floured work surface and knead until a soft dough forms. Form the dough into a ball. Divide the dough into 4 equal pieces. Shape the dough pieces into balls. Wrap the dough balls with plastic wrap and refrigerate 30 minutes.
- Working with 1 dough ball at a time, roll the dough ball into a 12-inch diameter round (the dough should be very thin and almost transparent). Using a fluted pastry cutter, trim the edges to form a square shape. Cut the dough into 1-inch strips. Cut each strip in half crosswise to form 5-inch-long strips. Gently stretch the strip gently so that you have enough dough to tie a bow. Repeat with remaining dough strips. Gather the dough scraps, then reroll and cut them to make additional bowtie pastries.
- Line a baking sheet with paper towels. Heat the oil in a large heavy frying pan over medium heat to 375 degrees F. Working in batches, fry the pastries until they puff and become golden, turning once, about 2 minutes total. Using tongs, transfer the pastries to the paper towel-lined baking sheet to drain the excess oil. While still hot, dust the pastries generously with confectioners' sugar and serve.
- The pastries can be made 2 days ahead. Store in an airtight container at room temperature.
KHRUSTYKY
This crispy, dainty pastry dusted with confectioners' sugar has an eggy flavor similar to cream puffs. I honor my Ukrainian heritage by serving khrustyky on Christmas Eve as part of the traditional feast of 12 dishes. Each dish symbolizes one of the apostles. -Carol Funk, Richard, Saskatchewan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-1/2 dozen pastries.
Number Of Ingredients 9
Steps:
- In a large bowl, beat the eggs, egg yolks, cream and vanilla. Beat in sugar. Combine flour and salt; stir into the egg mixture just until smooth (dough will be soft). Divide into 4 portions. , On a well-floured surface, roll out 1 portion to 1/8-in. thickness. Cut into 1-1/2-in. strips; cut strips diagonally into 3 pieces. Cut a 1-1/2-in. slit lengthwise into the center of each piece; pull 1 end of strip through slit to make a loop. Cover shaped pieces while rolling out and cutting the remaining dough., In a deep cast-iron or electric skillet, heat 2-3 in. of oil to 375°. Fry pastries, in batches, until golden brown, turning once. Drain on paper towels. Dust with confectioners' sugar.
Nutrition Facts : Calories 83 calories, Fat 4g fat (1g saturated fat), Cholesterol 52mg cholesterol, Sodium 75mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
CHRUSCIKI WITH MRS. KOSTYRA
These crisp, sugar-dusted Polish cookies made with twists of dough quickly fried in hot oil are also known as angels' wings or bow ties. Martha likes to stack a tower of chrusciki on a pressed-glass cake stand, largest chrusciki first, to make a Christmas-tree formation.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 6 dozen cookies
Number Of Ingredients 16
Steps:
- Put melted butter, eggs, egg yolks, granulated sugar, sour cream, salt, extracts, vinegar, and rum in the bowl of a standing mixer fitted with the paddle attachment. Beat on medium-high speed until mixture is pale, about 3 minutes. With mixer running, add zests. Reduce speed to low, and gradually add up to 3 cups flour, 1/2 cup at a time, until a fairly stiff dough forms.
- Turn out dough onto a lightly floured surface, and knead, dusting with flour if it seems sticky, until dough becomes smooth, soft, and elastic, about 10 minutes. Halve dough, and wrap each piece in plastic wrap. Let dough rest at room temperature, 30 minutes.
- Working with 1 piece at a time, roll out dough on a lightly floured surface until very thin (about 1/16 inch thick). Using a straightedge as a guide, cut the dough into 5-by-1 1/4-inch strips. Trim ends on the diagonal.
- Lay dough strips vertically in front of you, and cut a 1 1/4-inch-long opening through the middle of each strip. Working with one strip at a time, push one end through the cut, then pull through to make a bow-tie shape. Transfer formed chrusciki to a large parchment-lined baking sheet, and cover with a clean, slightly damp kitchen towel. Repeat process with remaining dough.
- Heat shortening in a large (6-quart) pot over medium-high heat until it registers 375 degrees on a deep-fry thermometer.
- Working in small batches of about 7, fry chrusciki, turning once with a slotted spoon, until lightly browned, about 1 minute. Transfer fried chrusciki with slotted spoon to two paper-towel-lined baking sheets to drain. (Adjust heat between batches as necessary to keep oil at a steady temperature.)
- Just before serving, dust chrusciki with confectioners' sugar.
KRUSCHICKI
This recipe is from my grandmother: the secret is to roll the dough thin for a light, crisp cookie. Polish bow tie cookies.
Provided by Dianne B
Categories World Cuisine Recipes European Eastern European Polish
Time 40m
Yield 120
Number Of Ingredients 8
Steps:
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- In a large bowl, beat together the egg yolks, sour cream, white sugar, vanilla and whiskey until smooth. Stir in flour until dough is stiff enough to knead. Turn out onto a floured surface and knead until smooth. Knead in additional flour if necessary. Divide dough into 3 or 4 pieces and roll each ball on floured surface. Cut into strips about 3 inches long then make a slit long ways down the middle. Pull one of the ends through like a bow.
- Place into hot oil and deep fry until golden brown. Let drain on paper towels and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 22.9 calories, Carbohydrate 3.2 g, Cholesterol 11.1 mg, Fat 0.8 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.4 g, Sodium 1.5 mg, Sugar 0.7 g
More about "cruschiki pigs ears fritters recipes"
VENETIAN CARNIVAL FRITTERS (FRAPPE) RECIPE | GIADA DE LAURENTIIS
From foodnetwork.cel30.sni.foodnetwork.com
HUNGRY FOR HUNGARY | SWEET DREAMS | FOOD NETWORK
From foodnetwork.com
CRUSCHIKI: PIG'S EARS FRITTERS RECIPE | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
CRISPY ZUCCHINI FRITTERS | RECIPETIN EATS
From recipetineats.com
PUMPKIN FRITTERS AND CRUNCHIES WITH OATS AND PRONUTRO
From onestepatatime.co.za
WTF?! A CRUNCHY BUFFALO PIG EAR RECIPE - TASTY EVER AFTER
From tastyeverafter.com
PERFECTLY CRISPED ZUCCHINI FRITTERS RECIPE - THE SPRUCE EATS
From thespruceeats.com
CRISPY PIG'S EARS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
8 PIG EARS RECIPES | RECIPEOFHEALTH.COM
From recipeofhealth.com
CRUSCHIKI: PIG'S EARS FRITTERS (GALE GAND) RECIPE
From recipeofhealth.com
CRISPY TENGA RECIPE (CRISPY PIG EARS) - PANLASANG PINOY
From panlasangpinoy.com
CRISPY PIG HEAD AND GOAN SAUSAGE FRITTERS RECIPE
From greatbritishchefs.com
POLISH ANGEL WING COOKIES RECIPE [CHRUSCIKI] - POLISH FOODIES
From polishfoodies.com
JAMAICAN CODFISH FRITTERS RECIPE | FOOD NETWORK
From foodnetwork.cel02.sni.foodnetwork.com
CRUSCHIKI: PIG'S EARS FRITTERS RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
CRUSCHIKI: PIG'S EARS FRITTERS RECIPE | FOOD NETWORK
From foodnetwork.cel02.sni.foodnetwork.com
You'll also love