Another favorite from my childhood, this was a quick and easy dish my mother made from leftover cooked pasta. Feel free to incorporate any kind of pasta, vegetables, and cheese that you have on hand.
Ingredients (makes 8 fritters) 1 medium sized broccoli 3 garlic cloves, finely chopped 4 eggs 1 small bunch of parsley, chopped 150 grams of buckwheat flour (for low carb use coconut flour) 80 grams of feta cheese (or fresco cheese..any cheese that crumbles) 1/2 cup of pine nuts 1 lemon Salt and pepper Dash of olive/coconut oil Method 1. Chop up the broccoli finely and steam for 5 minutes. 2. Beat the eggs in a bowl and add the flour, garlic, salt and pepper and parsley. 3. Chop up the feta cheese into small cubes and place into the mixture. 4. Place the pine nuts in a fry pan on a low heat and gently roast for 4-7 minutes or until pine nuts are slightly golden. Once cooked add them to the mixture. 5. Before adding the broccoli into the mixture make sure it is finely sliced. I found that I needed to add an extra 50 grams of flour to the mixture as it was too wet. 6. Heat a large frying pan over moderate heat and add a dash of oil. 7. Scoop 1 large tablespoon of mixture into the frying pan, then flatten it slightly with a spatula. The mixture should make around 8 fritters. Cook the fritters for 2-3 minutes on each side, or until golden. 8. Place fritters onto a paper towel to soak up any excess oil. 9. Drizzle with lemon juice before serving. Enjoy! for nutritional values, please click here taste magazine
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I always like this type of vegetable fritters. I remember I used to buy them from Jaya Jusco back in Malaysia. I am not sure if they are still selling this fritters at the Japanese food section. Anyway, Kakiage is a member of the tempura family, though these mixed vegetable fritters are less complicated to make than is usual for tempura. Kakiage is great to make when you need to use up the vegetables remaining in your fridge, like onions, carrots, bean sprouts, zucchini, sweet potato and etc. You can eat them on their own with your favorite dipping sauce or simple serve them with rice or a simple bowl of soba or udon noodles. Ingredients: From My Kitchen Snippets 10 shrimps – peel and deveined 1 zucchini - grated and squeeze out the water 1 small carrot - grated 1 small onion - sliced thinly 1 cup bean sprouts 1 red chili - chopped 3 spring onions – cut small Batter: 1/2 cup flour 1/2 cup rice flour 3/4 cup water 1/2 tsp baking powder Salt and pepper to taste 1. In mixing bowl, mix all the batter ingredients until well combined. Set it aside to rest for 15 minutes. 2. In the meantime, clean the shrimps and give it a rough chop. Prepare the vegetables. 3. Heat up some oil for frying. Add all the cut vegetables and shrimps to the batter. Mix well. 4. Once the oil is hot enough, put a spoonful of the batter into the oil. Fry the fritters on both sides until golden brown. 5. Remove and drain the oil on paper towels. Serve immediately and enjoy it while it is still warm. Note: You can use any type of vegetables for this fritters. Sometimes I will add sweet potatoes, beans, asparagus or whatever I can find in my fridge to it. WISHING ALL MY MUSLIM FRIENDS AND READERS " SELAMAT HARI RAYA AIDILFITRI AND TO ALL MALAYSIAN HAPPY MERDEKA "
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