PLUM FRITTERS
A few tips to get you on your way: chilling the batter before frying helps hold the batter together as it drops into the oil and makes the fritter cook more evenly. Lots of recipes have you pour three inches of cooking fat into a large deep fryer, which is nothing but a big waste. Use a narrow saucepan and less than two inches of cooking fat. Sure, a few will stick to the bottom, and sure, you'll have to do them in batches, but you'll get over it.
Provided by Amanda Hesser
Categories dessert
Time 1h
Yield Makes 12 fritters
Number Of Ingredients 8
Steps:
- In a bowl, mix together the flour, salt and 1 tablespoon sugar. Make a well in the center and add 3 egg yolks and 1/2 cup ice water. Gradually blend the liquid into the flour mixture until almost smooth. Stir in the plum brandy. Chill for 30 minutes.
- Meanwhile, in a wide, shallow bowl, combine the cinnamon with the remaining 1/2 cup sugar. Whip the egg whites to soft peaks.
- Fold the whipped egg whites into the batter. In a heavy saucepan, heat 2 inches of oil over medium-high heat; it's hot enough when it quickly browns a small drop of batter. Coat the plum halves in the batter, then fry in the oil until puffed and golden, turning once. Use a splatter guard to prevent the juices from splattering. Using a slotted spoon, transfer the fritters to the bowl of cinnamon sugar. Roll them in the sugar, then set on a plate lined with paper towels. Eat warm or at room temperature.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 10 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 94 milligrams, Sugar 12 grams, TransFat 0 grams
AIR FRYER BLUEBERRY CRISP
No need to heat up the whole kitchen just to make dessert. Your air fryer will have this crisp ready in no time! This makes two servings, perfect for smaller air fryers, but feel free to double the recipe.
Provided by France C
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat an air fryer to 360 degrees F (180 degrees C).
- Combine blueberries, flour, lemon juice, and salt in a small bowl. Toss to coat, then divide the mixture between two 1-cup ramekins.
- Combine oats, flour, brown sugar, and cinnamon for the topping in a small bowl. Mix in softened butter using a fork until mixture is crumbly. Sprinkle over the blueberries.
- Place the ramekins in the air fryer basket and cook until the blueberries are warmed throughout and topping is golden brown, 12 to 14 minutes.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 31.8 g, Cholesterol 22.9 mg, Fat 9.7 g, Fiber 3.4 g, Protein 2.3 g, SaturatedFat 5.6 g, Sodium 143.2 mg, Sugar 16.6 g
CLAM FRITTERS
This is a recipe for classic New England clam fritters prepared as conch fritters are in the Bahamas, with a low zip of jalapeno heat and a high one of lime juice. I serve them with my version of the ubiquitous mayo-ketchup sauce of the Lucayan archipelago. These fritters are terrific when prepared with freshly shucked clams, but if you don't want to open clams by hand, they are still excellent with lightly steamed ones. A deep cast-iron skillet placed over a gas grill allows you to fry the fritters outdoors if you like, reducing kitchen mess. Or if you don't wish to fry, you can treat the batter as if it were for pancakes. The flavor abides, if not the full crispiness.
Provided by Sam Sifton
Categories finger foods, appetizer
Time 1h
Yield 6 to 8 servings as an appetizer
Number Of Ingredients 18
Steps:
- Either open the clams by hand, reserving both the juice within them and the clams, or steam the clams until they just open, reserving both the broth and the clams. Put the clams on a cutting board, and chop them coarsely.
- Put the flour in a mixing bowl, and add to it the egg yolks, onion, red pepper, celery, garlic, jalapeño and clams, then mix to combine. Add the clam broth to the mixture, and stir until it is a thick batter running almost to loose.
- Make the sauce. Whisk together the ketchup, mayonnaise, hot sauce and lime juice in a medium-size bowl. Season to taste with salt and pepper. Add more mayonnaise, hot sauce or lime juice if desired.
- Beat the egg whites until stiff, then whisk the baking powder into the clam batter, and carefully fold the egg whites into it afterward.
- Heat enough oil to come up an inch or so on the sides of a large, deep frying pan until it is quite hot, approximately 350 degrees. Drop the batter by the tablespoon into the hot oil, making sure not to crowd the pan, and cook, turning once or twice, until the fritters are golden brown and crisp. Remove with a slotted spoon, and place on a warmed platter. Serve with the sauce on the side, with the scallions and wedges of lime.
Nutrition Facts : @context http, Calories 740, UnsaturatedFat 66 grams, Carbohydrate 9 grams, Fat 74 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 6 grams, Sodium 679 milligrams, Sugar 3 grams, TransFat 0 grams
PLUM TART
This tart, adapted from the pastry chef Jacquy Pfeiffer, with whom I wrote a cookbook, is a very simple way to show off the last of the season's plums. Use the same formula for peaches, apricots and figs when those fruits are in season. The important thing to remember when making fresh fruit tarts with cut stone fruit is that you need to pack the fruit into the pastry tightly. If you don't, the fruit will collapse in the shell as it bakes, and it will lose a lot of liquid, which could make the pastry shell soggy. Another way to prevent the shell from becoming soggy is to line it with crumbs of one kind or another - they can be cookie crumbs or breadcrumbs, crumble topping or streusel, that will absorb the juice from the fruit.
Provided by Martha Rose Shulman
Categories pies and tarts, dessert
Time 1h
Yield 1 9-inch tart (8 servings)
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. If using smaller, halved plums, use a paring knife to cut a 3/4-inch slit through the top of each half, from the tip of the plum to just above where the pit should be. (This will allow the liquid from the plums to evaporate during baking instead of settling into the pit cavity.)
- Place pastry shell on a sheet pan or baking sheet. Spread crumbs or crumble topping over bottom of pastry shell in an even layer. Arrange plums in tight concentric circles in pastry shell, skin-side down, beginning with rim of the pan and standing plums up slightly.
- Mix together sugar and cinnamon and sprinkle 2 tablespoons over plums. Place in oven and bake 45 minutes, or until tips of plums have colored; plums should retain their shape. Remove from heat, on baking sheet, and allow to cool on a rack.
- Once plums have cooled, sprinkle remaining cinnamon-sugar mixture over the fruit. Alternatively, heat jam in a small saucepan until runny and, instead of sprinkling fruit with sugar, gently brush cooled plums with jam to glaze.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 153 milligrams, Sugar 17 grams
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