Variations

Beer Batter

Substitute light beer for the milk. Omit baking powder because the carbonation of the beer acts as a leavener.

Buttermilk Batter

Substitute buttermilk for the milk and use 1 tsp (5 mL) baking soda instead of the 2 tsp (10 mL) baking powder.

Other Fried Vegetables

Any of the vegetables on the list at the beginning of this section may be fried in these batters.

Onion Rings

Celery Leaf Fritters

Portions: 12 Portion size: about 4 oz (125 g)

U.S.

Metric

Ingredients

Procedure

8 oz

250 g

Flour

1.

Mix together the flour, salt, and melted butter.

1 tsp

5 g

Salt

2.

Gradually mix in the cold water until a thin batter forms. It

234 oz

80 mL

Butter, melted

should be about the consistency of a crêpe batter.

12-13fl oz

400 mL

Water, cold

3.

Fold in the beaten egg whites.

4

4

Egg whites, beaten to

stiff peaks

96 pieces

96 pieces

Leafy celery tops

4.

Dip the celery leaves into the batter, then drop into a deep

(8 per portion)

(8 per portion)

fryer heated to 350°F (180°C).

Per serving:

5.

Drain and serve immediately.

Calories, 130; Protein, 3 g; Fat, 8 g (55% cal.); Cholesterol, 10 mg;

Carbohydrates, 12 c

; Fiber, 1 g; Sodium, 220 mg.

Pea Fritters with Sesame

Yield; about 2 lb (1 kg) Portions: 10 Portion size: 4fritters, about 3A oz (25 g) each

U.S.

Metric

Ingredients

3 lb

1.5 kg

Peas, fresh or frozen

1.

4 tsp

20 g

Butter, softened

3

3

Egg yolks

3 tbsp

20 g

Fresh mint leaves,

chopped fine

2.

to taste

to taste

Salt

to taste

to taste

Pepper

6 oz

175 g

Flour

3.

to taste

to taste

Salt

to taste

to taste

White pepper

4.

3

3

Whole eggs, beaten

4 oz

125 g

Sesame seeds

5.

4 oz

125 g

Dry bread crumbs

as needed

as needed

Mint leaves for garnish

6.

Per serving:

Calories, 360; Protein, 13 g; Fat, 18 g (45% cal.); Cholesterol, 115 mg;

Carbohydrates, 37 c

; Fiber, 9 g; Sodium, 110 mg.

Bring a large pan of water to a boil and simmer the peas for 8 minutes or until tender. Drain thoroughly and process in a food processor or blender to a very thick paste. Push through a five sieve to remove the skins. Beat the softened butter and egg yolks into the pea mixture and add the chopped mint. Season well to taste and chill until firm.

Shape the pea mixture into slightly flattened patties, approximately 2 in. (5 cm) in diameter. Prepare a Standard Breading Procedure, seasoning the flour with salt and white pepper and mixing the sesame seeds with the bread crumbs.

Pass the pea patties through the breading procedure. Chill for 30 minutes.

Deep-fry the fritters in batches at 350°F (180°C) until golden. Drain and serve warm, garnished with mint leaves.

Vegetable Fritters

Portions: 20 U.S.

Portion size: 3 oz (90 g) 2 pieces

Metric

Ingredients

Batter:

1.

6

6

Eggs, beaten

2.

1 pt

500 mL

Milk

1 lb

500 g

Flour

3.

2 tbsp

30 mL

Baking powder

1 tsp

5 mL

Salt

1 oz

30 g

Sugar

112 lb EP

700 g EP

Vegetables: Choice of corn,

Combine the eggs and milk.

Mix together the flour, baking powder, salt, and sugar. Add to the milk and eggs and mix until smooth.

Let the batter stand for several hours in a refrigerator.

cooked diced carrots, baby lima beans, diced asparagus, diced celery or celery root, turnip, eggplant, cauliflower, zucchini, parsnips

Stir the cold, cooked vegetables into the batter.

Drop with a No. 24 scoop into deep fat at 350°F (175°C). Hold the scoop just above the hot fat when dropping. Fry until golden brown.

Drain well and serve.

Variations

Per serving:

Calories, 140; Protein, 4 g; Fat, 6 g (37% cal.); Cholesterol, 45 mg; Carbohydrates, 19 g; Fiber, 1 g; Sodium, 230 mg.

For lighter fritters, beat egg whites separately and fold into batter. Fruit Fritters

Increase sugar to 2 oz (60 g). Use fresh, frozen, or canned fruits such as blueberries, diced pineapple, or apple. Fruit must be well drained. Dust each portion with powdered sugar at service time. (Batter may be seasoned with cinnamon, vanilla, brandy, or other appropriate flavoring.)

Chiles Rellenos

Portions: 16 U.S.

Portion size: 1 pepper Metric

Ingredients

Procedure l6 3 lb

(approximately)

1.4 kg (approximately)

Chiles poblanos (see note) Picadillo (p. 328) (see note)

Char the chiles over a gas flame until the skin is blackened. Rub off the blackened skin under running water.

Slit one side of each pepper and remove the seeds, but be careful to keep the peppers intact. Stuff the peppers with the picadillo.

l2

l2

Egg yolks

1 fl oz

30 mL

Water

1 oz

30 g

Flour, sifted

V/2 tsp

2 mL

Salt

l2

l2

Egg whites

as needed

as needed

Flour for dredging

4. Beat the egg yolks and water slightly, then mix in the flour and salt.

5. Whip the whites until they form soft peaks. Fold them into the yolk mixture.

6. Carefully dust the filled peppers with flour, then dip in the egg batter. Deep-fry at 350°F (175°C) until lightly browned. (Hint: Carefully lower each pepper into the fat with the slit side up. If the slit tends to open, spoon a little of the batter over the slit. This helps keep the opening sealed and the filling in the pepper.)

Tomato Broth for Chiles Rellenos (p. 190)

Per serving:

Calories, 430; Protein, 24 g; Fat, 30 g (62% cal.); Cholesterol, 210 mg; Carbohydrates, 17 g; Fiber, 2 g; Sodium, 460 mg.

Note: Anaheim peppers or frying peppers may be used if poblanos are not available, but the results will not be as flavorful. The exact amount of filling needed depends on the size of the peppers.

Tomato Broth for Chiles Rellenos (p. 190)

Note: Anaheim peppers or frying peppers may be used if poblanos are not available, but the results will not be as flavorful. The exact amount of filling needed depends on the size of the peppers.

Chile Relleno

For cheese-filled chiles, use chunks of American munster or Monterey jack cheese instead of the picadillo.

For baked chiles rellenos, omit the egg batter and simply bake the stuffed chiles in a casserole until they are heated through. Serve with the tomato broth as in the basic recipe.

Chile Relleno

Deep Frying 579

Suggested Vegetable Seasonings, Flavorings, and Combinations

Asparagus

Lemon juice,brown butter, mustard sauce,parmesan cheese;hard-cooked egg,peas,artichokes, mushrooms

Beans, green

Dill, basil, tarragon, oregano, garlic, brown butter, soy sauce; almonds, sesame seed, onion, tomato, celery, mushrooms, bacon

Beans, lima

Oregano, sage, thyme, sour cream, cheddar cheese; corn, peas, onions, mushrooms, pimiento, bacon

Beets

Lemon, allspice, caraway, cloves, dill, ginger, horseradish, bay leaf, orange, sour cream, onion

Broccoli

Lemon, mustard sauce, almonds, buttered toasted bread crumbs, hard-cooked egg

Brussels sprouts

Caraway, dill, parmesan cheese, cheddar cheese, chestnuts

Cabbage

Caraway, celery seed, dill, mustard, nutmeg, garlic; bacon, ham, carrots, onion

Carrots

Parsley, dill, fennel, tarragon, ginger, nutmeg, bay leaves, caraway, mint, orange; celery, peas, zucchini

Cauliflower

Dill, nutmeg, mustard, curry, cheese, tomato sauce; hard-cooked egg, peas, almonds

Celery

Parsley, tarragon, onion, green or red pepper, potatoes

Corn

Chili powder, mild cheddar or jack cheese, tomato, bacon, lima beans

Cucumber

Dill, garlic, mint, tarragon; peas

Eggplant

Garlic, marjoram, oregano,parsley, parmesan cheese;tomato, chopped walnuts

Mushrooms

Nutmeg, parsley, lemon, paprika, dill, sherry, parmesan cheese,cayenne,heavy cream;peas, spinach, artichokes, green beans

Okra

Garlic, coriander, sage; tomatoes, corn

Onions

Nutmeg, sage, thyme, cheese sauce, sour cream; peas

Peas

Mint, basil, dill, sage;mushrooms,pearl onions, turnips,potatoes, carrots, water chestnuts, Jerusalem artichokes

Spinach

Nutmeg, garlic, heavy cream; mushrooms, hard-cooked egg, cheese

Squash, summer (including zucchini)

Cumin, basil,oregano,mustard seed,rosemary,garlic,parmesan cheese,parsley;tomato, carrots (with zucchini), onion, almonds, walnuts

Squash, winter

Cinnamon, nutmeg, allspice, cloves, ginger; apples, bacon, pecans

Sweet potatoes

Allspice, cinnamon, cloves, nutmeg, ginger, brandy, orange; almonds, apples, bananas

Tomatoes

Basil, bay leaf, garlic, celery seed, oregano, thyme, rosemary, chili powder; peppers, black olives

Turnips

Parsley, chives, nutmeg; mushrooms, potatoes, peas

■ QUESTIONS FOR DISCUSSION

1. Which of the following vegetables would you simmer uncovered?

Asparagus Cauliflower

Green beans Peas

Beets Sweet potatoes

Brussels sprouts Rutabagas

Carrots Turnips

2. Why are greens such as spinach not well suited to cooking in a compartment steamer?

3. In the recipe for Peas, Carrots, and Pearl Onions (p. 546), why could you not save a step and cook the three vegetables together in one pot?

4. Why is it important to drain vegetables well before combining with a cream sauce?

5. Which of the two methods for making glazed root vegetables (see Glazed Root Vegetables, p. 554, and Glazed Carrots, p. 554) might be more appropriate for a la carte service, or cooking to order? Why?

6. We have learned that green vegetables are supposed to be cooked in a neutral liquid because acids destroy green pigments. But the recipe for artichokes says to cook them with lemon juice.What's going on here?

7. Describe briefly how you would make breaded, fried onion rings rather than onion rings with batter.

CHAPTER 1 8

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