Veggie Fritters

Collection by Three V • Last updated 3 days ago

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The Indian cookbook author Raghavan Iyer shared this Recipe for Squash Dumplings. , The Indian cookbook author Raghavan Iyer shared this Recipe for Squash Dumplings in a creamy Tomato Sauce spotted with Cashews and Raisins, a bright a. Indian Food Recipes, Asian Recipes, Healthy Recipes, Dairy Recipes, Zucchini Recipes Indian, Healthy Indian Recipes Vegetarian, Indian Vegetarian Recipes, Indian Potato Recipes, Indian Vegetable Recipes

NYT Cooking: The Indian cookbook author Raghavan Iyer experienced his first Thanksgiving, in Minnesota, in the early 1980s. “Coming from a land of spice, I thought, ‘Man, how boring,’" he recalled. He shared this recipe for squash dumplings in a creamy tomato sauce spotted with cashews and raisins, a bright and spicy dish welcome on any table, any time of the year. In a pinch? The sauce and dumplings can be...

Vegetable Pajeon (Korean Scallion Pancakes With Vegetables) Recipe - NYT Cooking -- good for leftover cooked vegetables! Scallion Pancakes, Vegetable Recipes, Vegetarian Recipes, Cooking Recipes, Vegetable Entrees, Cooking Gadgets, Cooking Videos, Cooking Utensils, Veggies

NYT Cooking: Crisp at the edges, soft at the center and filled scallions and other vegetables, these irresistible, comforting pancakes (adapted from Sohui Kim of Insa and the Good Fork restaurants in Brooklyn) make for a quick dinner that you can throw together on any given weeknight. It’s extremely forgiving, so feel free to use whatever vegetables you have on hand. Ms. Kim recommends finely shredded raw v...

baked sweet potato parmesan tater tots Autumn Appetizer The 30 Most Popular Fall Recipes.I’m including my personal favorites too! Healthy Recipes, Cooking Recipes, Sweet Potato Skins, Sweet Potato Tater Tots, Crispy Sweet Potato, Half Baked Harvest, Mets, Potato Recipes, Favorite Recipes

Baked Sweet Potato Parmesan Tater Tots. - Half Baked Harvest

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161 reviews
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2 hours
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Made simply with sweet potatoes, parmesan cheese, butter, fresh herbs, plenty of flaky sea salt and black pepper.

NYT Cooking: These zucchini fritters are based on a recipe I learned from the cookbook author Diane Kochilas. A classic mezze served in Greek taverna, they’re like a Greek version of latkes. Blue Zones Recipes, Zone Recipes, Veggie Recipes, Vegetarian Recipes, Cooking Recipes, Healthy Recipes, Dinner Recipes, Cooking Videos, Dinner Ideas

NYT Cooking: These zucchini fritters are based on a recipe I learned from the cookbook author Diane Kochilas. A classic mezze served in Greek taverna, they’re like a Greek version of latkes.

NYT Cooking: Mucver (pronounced moosh-vair) are delicate, crisp zucchini pancake. - NYT Cooking: Mucver (pronounced moosh-vair) are delicate, crisp zucchini pancakes popular in Turkey - Chicken Breast Curry, New Vegetarian Recipe, Vegetarian Kids, Roast Pumpkin Salad, Zucchini Pancakes, Zucchini Fritters, Pasta, Popular Recipes, Cooking Recipes

NYT Cooking: Mucver (pronounced moosh-vair) are delicate, crisp zucchini pancakes popular in Turkey. This version has not just shredded zucchini, but also tiny clouds of feta and a sprinkling of minced fresh dill and scallions. They are crisp on the outside, tender within and subtly herbaceous. The trick to making the pancakes crisp and not soggy is to squeeze all the water out of the zucchini before mixing...

This recipe is by Melissa Clark and takes 1 hour. Zucchini and Carrot Fritters with Yogurt-Mint Dip Dip Recipes, Appetizer Recipes, Cooking Recipes, Dinner Recipes, Nytimes Recipes, Holiday Appetizers, Melissa Clark, Diced Carrots, Lunches And Dinners

NYT Cooking: These crispy fritters, which Melissa Clark developed for her picky daughter, are also an ideal cocktail accompaniment. Hot, salty and crunchy: They can be devoured in one or two bites. To make them, combine shredded or diced carrots and zucchini, lemon zest and scallion with a light batter of flour, egg, milk, coriander and pepper. Let them rest for a half-hour so the vegetables can soften, the...

NYT Cooking: These corn fritters use fresh, whole kernels, mixed with spices, scallions and a simple batter. Corn fritters come in many types, from the cornmeal-based, deep-fried hush puppies, to the more patty-shaped, pan-fried fritters. Pan-seared in hot oil until crisp, these patty-like fritters contain Cheddar, which adds creaminess while still allowing the crunchy corn kernels to provide a pop of sweet... Vegetable Recipes, Vegetarian Recipes, Cooking Recipes, Healthy Recipes, Nytimes Recipes, Corn Fritter Recipes, Side Dish Recipes, Side Dishes, Main Dishes

NYT Cooking: These corn fritters use fresh, whole kernels, mixed with spices, scallions and a simple batter. Corn fritters come in many types, from the cornmeal-based, deep-fried hush puppies, to the more patty-shaped, pan-fried fritters. Pan-seared in hot oil until crisp, these patty-like fritters contain Cheddar, which adds creaminess while still allowing the crunchy corn kernels to provide a pop of sweet...

Suvir Saran’s Spinach and Potato Patties (Palak Ki Tiki) Recipe - NYT Cooking Indian Food Recipes, Vegetarian Recipes, Cooking Recipes, Healthy Recipes, Potluck Recipes, Potato Patties, Food Dishes, Potato Dishes, Veggies

NYT Cooking: These are adapted from Suvir Saran’s potato patties called palak ki tiki, from his lovely cookbook “Masala Farm.” They are a striking green because of all of the raw spinach that gets packed into them. The big, spicy burgers are incredibly easy to put together and to cook. Suvir serves them with chutney, either green or tamarind, but we both agree that they’re delicious with plain old ketchup. ...

Spicy Corn Pakoras With Mango-Tamarind Chutney Recipe - NYT Cooking Indian Food Recipes, Vegetarian Recipes, Cooking Recipes, Cooking Corn, Corn Recipes, Dishes Recipes, Cooking Games, Cookout Appetizers, Appetizer Recipes

NYT Cooking: Crisp and deeply seasoned, pakoras are Indian fritters that can be made from almost any vegetable. To emphasize the corn flavor here, fine cornmeal joins the more traditional chickpea flour — along with fresh corn. A ridiculously flavorful chutney, which is sweet, hot and a little sour, accompanies the dish. But a jarred version from the supermarket would certainly work in a pinch.

For all of us who are GF, this still works. Sub the bread (+flour) for a GF variation and this dish is fab! Combining slow-roasted eggplant and dried porcini creates luscious, meatless "meatballs" in this delicious vegetarian main course. Tomato Sauce For Meatballs, Eggplant Meatballs, Mushroom Meatballs, Tomato Sauce Recipe, Meatless Meatballs, Vegetarian Main Course, Vegetarian Main Dishes, Vegetarian Recipes, Healthy Recipes

Eggplant & Porcini "Meatballs" in Tomato Sauce

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5944 reviews
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2 hours
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While writing her book, The Glorious Vegetables of Italy, Domenica Marchetti unearthed this classic Sicilian recipe. To make the dish more savory, she adds dried porcini mushrooms to the eggplant, and the porcini soaking liquid to the tomato sauce. Slideshow: Vegetarian Main Dishes

Courgette Fritters with feta - Nigella Lawson Vegetarian Recipes, Cooking Recipes, Healthy Recipes, Healthy Foods, Vegetable Pancakes, Zucchini Pancakes, Carrot And Coriander, Buffet, Rachel Ray

Courgette Fritters

I know the word fritter conjures up a complex world of deep-frying and dense-eating, but these are light, simple babies - just grated courgettes, mixed with feta, herbs and spring onions, stirred up with flour and eggs and dolloped into a frying pan to make little vegetable pancakes which, unlike most fried food, are best eaten not straight out of the pan, but left to cool to room temperature. This takes any slaving over a hot stove element out of the equation: you just spoon serenely away…

Adapted from “Jerusalem,” by Yotam Ottolenghi and Sami Tamimi. It is packed . Adapted from “Jerusalem,” by Yotam Ottolenghi and Sami Tamimi. It is packed with fragrant dill Side Dish Recipes, Vegetable Recipes, Vegetarian Recipes, Cooking Recipes, Delicious Recipes, Healthy Recipes, Ottolenghi Recipes, Yotam Ottolenghi, Hanukkah Food

NYT Cooking: This recipe, adapted from “Jerusalem,” by Yotam Ottolenghi and Sami Tamimi, appeared in The Times in 2012 as part of a Hanukkah food article. It is packed with fragrant dill and cilantro, and studded with feta. The fritters would go well with smoked salmon and a little yogurt, or a garlicky spread of beets, dill, walnuts and horseradish that pulls from the Ashkenazi tradition. Either way, they ...

What do you do when your child refuses to eat vegetables? Make pancakes. Savory pancakes stuffed to the gills with vegetables that’ll satisfy both children and adults alike. Serves 4 as a side or appetizer; Vegetable Pancakes, Savory Pancakes, Vegetarian Cabbage, Serious Eats, Quesadilla, Kimchi, Easy Meals, Appetizers, Cooking Recipes

Easy Vegetable Pancakes Recipe

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2 reviews
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30 minutes
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Savory pancakes stuffed to the gills with vegetables that'll satisfy both children and adults alike.

 Pakoras or Pakoda are fried Crispy Indian fritters which are served for snacking. Use other greens such as spinach or chard for variation. Gluten free, soy free, nut free, and vegan. Masala Chai, Chaat Masala, Vegan Indian Recipes, Vegetarian Recipes, Beignets, Vegetable Pakora, Garbanzo Bean Flour, Chou Kale, Pakora Recipes

Kale Pakora (Crispy Chickpea Flour Fritters) Gluten-free - Vegan Richa

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6 reviews
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40 minutes
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Baked Kale Pakora. Pakoras or Pakoda are fried Crispy Indian fritters which are served for snacking. Use other greens such as spinach for Spinach Pakora or chard for variation. Gluten-free, soy-free, nut-free, and Vegan.

Tejal Rao’s 10 Essential Indian Recipes is a group of recipes collected by the editors of NYT Cooking Pastry Recipes, Street Food, Indian Food Recipes, A Food, Food Processor Recipes, Fries, Pastries, Vegetarian, Kitchens

NYT Cooking: Kachori started as street food in Rajasthan, where Marwari cooks sealed food in pastry and deep-fried it, making it ideal for the hungry traders doing business at outdoor markets. Kachori can be filled with potatoes, dal and vegetables, but when peas are in season, they make what I consider the pinnacle of the genre. The filling is fresh, green, bright, juicy and lightly seasoned with herbs and...

Chef Niven Patel’s Kale-and-Corn Pakoras are filled with fresh corn, peppers, and garam masala for a quick and fresh dish. Get the recipe from Food & Wine. Wine Recipes, Indian Food Recipes, Healthy Recipes, Ethnic Recipes, Chef Recipes, Healthy Food, Asian Vegetables, Veggies, Garbanzo Bean Flour

Kale-and-Corn Pakoras

A combination of chickpea and rice flours yields a batter that makes these pakoras fry up light, lacy, and extra crunchy. Sweet summer corn and peppers join with hearty kale to give these vegetarian fritters extra heft.