Savory Pastry Fritters

Savory Pastry Fritters – A delicious deep fried starter. Recipe from Italianissimo Cookbook !!

Tip: Serve these fritters very hot with a plate of prosciutto (Parma ham), salami,  and fresh creamy cheese.

Serve: 8 – 10

Preparation time: 40 minutes + 1 hour rest the dough

Cooking time: 20 minutes

Cooking level – medium  (Level 2)

Ingredients

1 ½ oz (45 g) fresh yeast or 3 (1 ¼ oz / 7g) packages active dry yeast

1 cup (250 ml) warm water

3 ½ cups (500 g) all purpose flour (plain flour / maida)

1 teaspoon salt (or to taste)

¼ cup (60 ml) melted lard (butter)

 1cup / 250 ml olive oil, for frying

Method

Dissolve the yeast in the warm water and set aside to rest for 15 minutes.

Sift the flour and salt into a large bowl. Pour in the lard and yeast mixture. Stir with a fork, gradually working in the flour, adding a little more water if needed.

Transfer to a floured work surface and knead until the dough is smooth and elastic, 10 – 15 minutes.

Shape into  a ball and leave to rise in the bowl, covered with a wet cloth, for about 1 hour.

Roll out the dough into a sheet 1/8 – inch (3 mm) thick. Cut into diamonds or square or rectangular about 1 – 2 inches long.

Heat the oil in a deep frying pan to very hot.

Fry the fritters in batches until golden color brown on both the sides (it will puff too) 5 – 7 minutes per batch.

Drain out from oil and place it on paper towels to absorb extra oil. Serve hot.

Deep fried meat balls ( 2 recipes - Indian & Italian )

Deep fried mealt balls ( Indian style )

Makes: 8

Ingredients

Minced meat ( chicken / lamb ): 250 gms
Onion: 2 tablespoon ( 30 g )
Coriander leaves - 1 tablespoon ( 15 g )
Green chilli - 1, finely chopped
Maida ( all purpose flour ): 20 gms
Garlic: Two, chopped
Salt and white pepper: To taste ( 1/2 teaspoon each )
Oil for frying - 250 ml

Method

Chop the onion, garlic, green chilli and coriander leaves.

Clean the mutton / chicken keema ( minced mutton ) and mix it with the chopped vegetables and salt and pepper.

Make small balls of the mixture and roll it over bread crumbs and maida ( all purpose flour ).

Heat oil in a frying pan / kadai. Reduce heat to medium and deep fry the balls till golden brown ( 4 -5 balls at a time and avoid high heat ).

Drain and place on kitchen paper to absorb excess oil. Serve as a starter with mayonnaise.

Italian Meat Balls

Recipe credit - The Hindu, Chennai

Ingredients

Mutton keema ( minced mutton ): 250 gms
Onion: 100 gms
Olives (black): Four pieces
Olives (green): Two pieces
Jalapeno (chillies): One piece
Bread crumbs: 25 gms
Maida ( all purpose flour ): 20 gms
Garlic: Two
Curry leaves: A few
Salt and white pepper: To taste

Method

Chop the onion, garlic, green and black olives and keep them all aside.

Clean the mutton keema ( minced mutton ) and mix it with the chopped vegetables and salt and pepper. Make small balls of the mixture and roll it over bread crumbs and maida ( all purpose flour ).

Deep fry the balls. The dish tastes better when it is served with spicy garlic mayo sauce.

Sauce preparation:

Mayonnaise sauce: 100 gms
Capsico sauce: Few drops
Garlic paste: One teaspoon
Salt and white pepper: To taste

Mix all the ingredients to make the spicy garlic mayo sauce. Garnish the sauce with parsley leaves.

Spaghetti Bolognaise ( with Maggi sauce mix and minced lamb )

Spaghetti Bolognaise ( with Maggi sauce mix and minced lamb ) - Our son's favorite

Serves: 1

You will need

200 g minced meat
300 ml ( 1 1/2 cup ) water
1 tablespoon oil
100 g spaghetti
1 packet Maggi Spaghetti Bolognaise sauce mix

Method

Cook spaghetti according to the instructions shown on the packet.

Fry 200 g minced meat in 1 tablespoon oil for 5 minute.

Add 300 ml ( 1 1/2 cup ) water and Maggi sauce mix.

Reduce heat, cover lid properly and simmer for 10 - 12 minutes / until the mixture thickens. Mix periodically. Serve with boiled spaghetti and grated cheese.