I'll share my recipe, if you'll share yours, May 1, 2011

13 years ago

cheese fritters

adapted from everyday italian

1 1/2 cups fresh whole milk ricotta

1 1/2 cups shredded mozzarella

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 cups panko (Japanese bread crumbs)

3 large eggs

3/4 cup all-purpose flour

vegetable oil, for frying

a few sprigs of thyme

lemon

In a small bowl combine the ricotta, mozzarella, salt, and pepper. Place the panko crumbs into one bowl. In another bowl, lightly beat the eggs. Put the flour in a separate bowl. Line a tray with parchment paper.

Scoop a 1 1/2 tablespoon ball (between the size of a ping pong bowl and a golf bowl) of the cheese mixture into the flour and roll to coat. Transfer the ball to the eggs and roll to coat. Transfer the cheese ball to the panko and again roll to coat. Transfer the ball to the parchment-lined tray. Continue doing this until cheese mixture is gone. If it's hot in your house, you might want to chill the cheese balls for 30 minutes to an hour.

Meanwhile heat 3 inches of vegetable oil in a large skillet to 350 degrees F. Do a test fritter because the first one always screws up. Fry fritters in batches, being careful not to overcrowd the pan, until golden, about 1 to 2 minutes. Remove with a slotted spoon to paper towel to drain. When you are done with the fritters, place the thyme springs in the oil and fry for a few seconds.

Sprinkle fritters with thyme and salt. Squirt some lemon juice on top of the fritters.

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Comments (2)

Marilyn Sue McClintock
13 years ago
Best Rhubarb Bread for Bread Machine

*Note - this recipe is for a 1 pound loaf size of bread.

Ingredients

3/4 cup fresh rhubarb, chopped
3/4 cup water
1 1/3 cups whole wheat flour
2/3 cup bread flour
1/4 tsp. orange zest (optional)
2 tbsp. brown sugar, packed
1/2 tsp. salt
1/4 tsp. cinnamon
1 tbsp. butter or margarine
1 tsp. active dry yeast

In a pan, bring to a boil the rhubarb and the water. Reduce heat and simmer, uncovered, for about 10 minutes. Rhubarb should be tender.

Rhubarb and water mixture should equal approximately 1 cup of liquid, add water to make 1 cup if necessary, or discard if necessary.

Cool rhubarb water mixture to room temperature before adding to the bread maker. (If liquids are too hot when added to the mixture in the bread machine, it will destroy the effects of the yeast!)

Add the cooled rhubarb / water mixture to the bread machine, then the flours, brown sugar, salt, orange zest, cinnamon, butter and yeast.
Follow the directions for baking the bread as per the manufacturer's instructions.

I have not tried this recipe but sounds rather good.

Sue
Jasdip
13 years ago
Baby Spinach Salad with Roasted Strawberries

2 pints large strawberries, (1 pound total weight)
8 tablespoons extra-virgin olive oil
1 tbsp plus 2 tsp sugar
sea salt and freshly ground pepper
6 tbsp red wine vinegar
1/4 cup fresh orange juice
4 tsp finely chopped fresh tarragon leaves
1 cup blanched whole almonds, toasted
9 cups baby spinach
Pecorino romano cheese, 5 ounces, shredded

1 Preheat the oven to 400F.

2 Using a paring knife, hull the strawberries and cut them in half lengthwise. Spread the berries on a rimmed baking sheet.

Drizzle with 2 tablespoons of the olive oil and sprinkle with the 2 teaspoons sugar, 1/4 teaspoon salt, and several grinds of pepper. Toss to coat the berries evenly, then spread them out again.
Roast until softened, about 10 minutes. Let cool to room temperature.

3 In a small nonreactive bowl, whisk together the vinegar, orange juice, tarragon, the 1 tablespoon sugar, 3/4 teaspoon salt, and several grinds of pepper until the sugar dissolves.

Slowly whisk in the remaining 6 tablespoons olive oil until well blended to make a vinaigrette. Taste and adjust the seasonings.

4 In a small bowl, stir together the almonds and 1/4 teaspoon salt.

In a large bowl, combine the spinach, 1/4 teaspoon salt, and several grinds of pepper. Whisk the vinaigrette to recombine, drizzle about one-third of it over the spinach, and toss well (reserve the remaining vinaigrette for another use).

Taste and adjust the seasonings. Divide the dressed spinach evenly among individual plates, top each serving with an equal amount of the roasted strawberries, and sprinkle with the almonds and cheese. Serve right away.
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I'll share my recipe, if you'll share yours, May 1, 2011

Comments (2)

Marilyn Sue McClintock

Jasdip

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