apple-dried cranberry fritters
Okra Fritters frying
I like to make fritters. I grew up making fritters from corn. I learned that a regional favorite was oyster fritters. I became more adventurous with my fritters. Once you make a fritter batter, you can add any number of things to it. When I make them for family and farm workers, they fly off the plate. I really love the above shortening. My fritters don't have a greasy taste. Just to make them more lovable, I add a pat of butter or two when I start the shortening on the burner. It also makes things cook a bit faster. It's optional though.
Here's my best guesstimate of a fritter recipe with "add ons" below:
3 large eggs, beaten
3/4 cup flour or GF flour mix with a pinch of xanthan gum or guar gum
a pinch of salt
Mix the above ingredients as well as you can, slowly adding milk until it resembles pancake batter.
-corn kernels- if using frozen, thaw first
-okra cut into small wheels
-Grated zucchini with a bit of carrot grated into it (A pinch of garlic helps this one)
-Sweet onions and red peppers, coarsely chopped and lightly sauteed (This one likes to have garlic visit too!)
- finely chopped apple and raisin (could add pecans)
- chopped pear and dried cranberries
- blueberries (I've added chopped pecans)
- cherries (Drip a bit of vanilla in that batter:)
For any of the sweet add ons, you might want to add a teaspoon or two of brown or white sugar to your flour when mixing the batter. I've always wanted to make a bit of caramel to dip the apple fritters. Decadent? Sure.
As far as the amount of add ons, it's probably about a cup. You want wall to wall corn, okra, apple or whatever with enough batter to hold it together. Sorry if I don't have exact amounts, I'm a pinch, dash, handful kind of cook.
Heat your shortening over medium low to medium. I like my shortening or oil to be about an inch and a half up the side of the pan. You do not need to deep fry these. Watch your pan so you can turn it down if it gets too hot. Don't let it get away from you. Drop your fritter by large spoonful into the shortening. Mine are large. When you can see a bit of golden brown on the underside, gently turn them. Let them brown on that side as well. Make sure you do not see any uncooked batter in the center area. It may only need another minute of cooking time.
When cooked, remove to plate lined with a few paper towel to absorb any extra shortening or oil. The sweet varieties can be dusted with powdered sugar.
FRYING GLASSES? You better believe I wear safety glasses when I fry things. When I used to be blind in one eye, I had no blink reflex. I had a terrible time with little beads of oil popping up and hitting my eye. I learned to use safety glasses and I still do today. Why? I learned how very precious our vision is. Anything to protect it is alright by me!
Don't forget to check out the Tropical Traditions Organic Palm Shortening Giveaway. There is also one for a great cookbook, the Paleo Indulgences.