Spicy Fritters Recipe - Cooking Index
Spicy Fritters Recipe - Cooking Index
| 2 tablespoons | 30ml | Olive oil |
| 1/2 cup | 31g / 1.1oz | Chopped onions |
| Salt - to taste | ||
| Crushed red pepper - to taste | ||
| 1 teaspoon | 5ml | Chopped garlic |
| 3 | Eggs | |
| 1 1/2 cups | 355ml | Milk |
| 2 teaspoons | 10ml | Baking powder |
| 3 1/4 cups | 203g / 7.2oz | Flour |
| 1 tablespoon | 15ml | Chopped parsley |
| Crystal hot sauce - to taste | ||
| Worcestershire sauce - to taste | ||
| Solid vegetable shortening - for deep frying | ||
| Creole seasoning - to taste |
Heat the oil in a saute pan over medium heat. Add the onions and season with salt and crushed red pepper. Saute for about 3 minutes, or until slightly wilted. Add the garlic, and continue to saute for 1 minute. Remove and set aside to cool.
Make a batter by combining the 3 eggs, milk and baking powder. Add the flour, 1/4 cup at a time, beating until all is used and the batter is smooth. Season with salt. Stir in the parsley. Season with hot sauce and Worcestershire sauce to taste. Mix well.
Heat the shortening to 360 degrees. Drop the batter, a heaping tablespoon at a time, 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. Remove and drain on paper towels. Season with Creole seasoning.
This recipe yields about 2 dozen.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C34) - from the TV FOOD - NETWORK
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