* Exported from MasterCook *
Onion Fritters from Mytilini - Kremmydotiganites Mytillenes
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 20%) Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1/2 teaspoon salt -- or more to taste
2 large eggs -- lightly beaten
1/4 cup water -- to 1/2 cup, as needed
1/3 cup grated myzithra cheese -- or any hard cheese
1 1/2 cups coarsely chopped spring onions -- white and tender green parts, or scallions
1/4 cup finely chopped fresh mint
salt and freshly ground black pepper -- to taste
To fry: -- olive or vegetable oil
In a large bowl, toss together the flour and salt and make a well in the center. Add the eggs and enough of the water to form a thick batter. Mix in the remaining ingredients, except the oil, combining everything well so that all of the scallions, cheese, and mint are evenly distributed.
Heat about 2-inches of oil in a large, heavy skillet over medium-high heat. When the oil is very hot, almost smoking, drop a tablespoon at a time of the mixture into the hot oil. As soon as the bottom turns a light golden color, flip it with a metal spatula to cook until golden on the other side, about a minute or so on each side. Cook several at a time, without overcrowding the skillet. Remove with a slotted spoon, let drain on paper towels, and continue until all the batter is used. Serve warm.
Makes about 15 fritters; 3 to 5 servings.
AuthorNote: A theme that runs through the cooking of the entire Aegean is the endless number of fritters made with greens and vegetables. Throughout this book there are many recipe for such simple dishes. They are a mirror of the easy but savory palate of island Greeks who, forced to contend with a constant dearth of raw ingredients, had to devise ways to keep their families from suffering from both hunger and boredom. These simple onion fritters make a great meze and buffet dish for parties anywhere.
Cuisine:
"Greek"
Source:
"Glorious Foods of Greece by Diane Kochilas, 2001."
S(Formatted by Chupa Babi):
"Oct 2011"
Yield:
"15 fritters"
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Per Serving (excluding unknown items): 202 Calories; 4g Fat (18.2% calories from fat); 9g Protein; 31g Carbohydrate; 2g Dietary Fiber; 89mg Cholesterol; 348mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.
NOTES : From the islands of the the northeastern Aegean
Nutr. Assoc. : 0 0 0 0 3562 2665 20062 0 0
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