Whole Wheat Onion Fritters

WHOLE WHEAT ONION FRITTERS

OKAY, time to confess the 'magic' that came out of my home kitchen today, 3 Sep 2011, because it was just an unplanned, cooking surprise that turned out GREAT!!!

But, I'm getting ahead of myself! 

Last week I got some gorgeous LARGE yellow onions!  NOW, these onions always entice me to get out my recipes for ONION SOUP, VEGIE CHILI, and ONION RINGS!  Well, the ONIONS have been on the kitchen counter for a week and I have had to walk passed them several times each day! 

Finally, today I could not resist anymore!  I made homemade ONION FRITTERS!  THEY WERE DELICIOUS (and so pretty) – the BEST I have EVER MADE !!!

So, I took some PIXs and want to share one with you.  Also, I modified the BASIC PLAIN FRITTER BATTER recipe that I have been using for over 40 years – how BRAVE is that !  MOREOVER, the surprise is that the modified recipe is now my FAV!!!!!

(The modification to the recipe was my substituting whole-wheat flour and corn meal flour for the usual WHITE WHEAT FLOUR.  So, if you prefer WHITE FLOUR, just use the WHITE FLOUR in this recipe -- 1 cup plus two T white flour.  Enough said on that.)

That being said, below is my NEW MODIFIED BASIC PLAIN FRITTER BATTER recipe with a PIX. 

Recipe Ingredients: 

(Yields about a heaping plateful of ping ball sized ONION FRITTERS – see my PIX.  But actually, I ate some ONION FRITTERS, before taking the PIX, so the yield will be more than in this PIX!

SPECIAL NOTE:  This recipe is also GREAT for fritters made with: zucchini, mushroom, fish, shrimp, cauliflower, or any of your FAV fritter-able eat-ables.)

MEASURE and sift together the dry stuff:

1 C sifted WHOLE WHEAT FLOUR
2 T corn meal flour
1 / 2  tsp salt (or salt substitute)
1  tsp baking powder
1 / 4 tsp black pepper (optional)
        (I like pepper on most things)

MEASURE and beat together the wet stuff:

2 eggs
2 T canola oil
1 / 2 C milk  (I used reconstituted nonfat powdered milk—
  just cause I prefer it and it's easier on my budget)

Prepare the ONION:

Clean, pare, and cut up one medium gorgeous yellow or white ONION. 

(NOTE: If you slice the onion, you get onion rings.

If you cut or chop the onion into bits about the size of a nickel (that's right a USA coin), then you will get fritters looking something like those in my PIX!)

MORE MIXING and STIRRING:

ANYWAY, combine the WET and DRY stuff and stir to mix well (about 1 to two minutes by hand).

 Then stir in the ONION-chopped-bits, until each bit is coated — and so NOW you have the ONION-BIT-BATTER ready for the cooking.

COOKING in Canola Oil

In a deep saucepan (I use my small saucepan that hold about SIX CUPS of water—is that a QUART or PINT) anyway, add about TWO cups of oil to the saucepan and bring up to a high heat (just before it starts to make 'smoke'). (HINT:  TEST the heat of the oil by dropping into the hot oil,  one TABLESPOON of ONION-BIT-BATTER , "carefully" using long handled spoons.  If this TEST droplet does NOT brown and sizzle right away, WAIT until the oil heats up a little more; because when you add lots of droplets, the oil temperature will, of course, drop.  So, get the oil temperature up to begin with.)

NOW, I only put about EIGHT droplets (about the size of ONE TABLESPOON) of the ONION-BIT-BATTER in the saucepan at a time and turn them over ONCE. ( HINT:  Use a LONG pair of kitchen tongs, for the oil is hot and there will be some platters!!!!)

REMOVE ONION-BIT-BATTER droplets from hot oil when golden brown on all sides. (HINT: This happens FAST, so keep constant 'watch'!)  PLACE these 'beauties' in one layer (so they stay crispy) on some paper toweling.

SERVE 'EM UP HOT!  (HINT: I freeze the extras / leftovers and they are GREAT to use on another day!! IF there are any leftovers!!!!)

ONION DIPPERS

NOW, I don't use anything special for a dip.  I have been very happy using my usual dip of just PLAIN KETCHUP with a few drops of TABASCO (any flavor, color) stirred into it (about 1 / 4 tsp to each 1 cup of ketchup).
 
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COMMENTS and suggestions welcome!!

PLEASE leave a comment(s) with any suggestions for variations as time permits; or, just if you feel like it!!

[PHOTO SOURCE: My camera, my photo, my kitchen, my recipe--YUMMY!]

MY KITCHEN CHILI

                                        [PHOTO SOURCE: GOOGLE online images]

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NOW, before you even think about trying this recipe of 'My Kitchen Chili', I'll have to tell you that it is one of my Crock-Pot-Recipes that I use to "empty my frig at the end of a week".

That being said, you will understand that the CHILI is never the 'same' from week to week, as each week my frig and pantry have a different variety of 'end of week food stuffs'!

SO, like any recipe make this YOUR OWN, by using YOUR OWN MAGIC TOUCHES and PROCESS! THEN, SHARE your magic with me -- by leaving a comment on this posting!
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SO, I begin by putting the following basics into the CROCK-POT (or whatever favorite slow cooking pot you prefer from your kitchen). (With the changing sizes of cans and containers, you will have to use your 'cooking eye' to measure. I would guess that a can of 15 oz size would yield about 2 cups!) SO, here we go!!!


MY KITCHEN CHILI


PUT INTO CROCK-POT--
1 large can diced tomatoes (about 28 oz size)


1 can tomato sauce (about 15 oz size)
1 cup BEER (use your favorite!)
1 can black beans-rinsed and drained (about 15 oz size)
2 cans dark red kidney beans-rinsed and drained (about 15 oz each)
1 can undrained corn (or I use frozen corn, it's healthier) (about 15 oz)
1 small can jalapeno (about 1 cup)
(HINT—use the rest of the can of jalapeno for the cornbread. It is OKAY to make cornbread from a MIX, just add your 'magic' – like jalapeno, frozen or canned-drained corn, red bell pepper, and/or anything else that suits your 'fancy'!)

DICE and add to CROCK-POT-MIXTURE--

(I use a food processor or my NEW knives that I bought myself for my Birthday this Jan 2011—love those new knives!!!)

6 diced green tomatillos
(these are green tomato things in the grocery, or use can of tomatillos –they are in the 'ethnic Tex-Mex section of your grocery store' about 1-2 cups)
1 – 2 stalks finely chopped celery (I even use the leaves)
1 – 2 grated carrots (cleaned and peeled, I PREFER GRATED so I do NOT have to look at the carrots--for when grated the carrots sort of 'dissolve')
1 cup seeded and chopped green, red, and/or yellow bell pepper


SEASONING to TASTE--

Now I keep a package of Lawry's Taco Seasoning MIX on hand, and feel no GUILT about using it for this CHILI. BUT, sometimes I like to use my own 'magic' and 'seasonings', so that being said, DO YOUR BEST with these ideas and TEMPER them to YOUR SPECIAL TASTE for "hot" or "spicy".

Seasonings (as I said to your taste)


3 Tablespoon chili powder
¼ tsp ground cumin
1 tsp dry oregano
1 tsp dry parsley
1 Tablespoon dry, diced or fresh garlic
¼ cup olive oil
1 tsp black pepper
1 tsp salt
½ tsp cocoa powder (NOW, this is my SPECIAL MAGIC!!!)
¼ tsp red pepper flakes (this makes your chili hot and spicy)
1 tsp Tabasco (this makes your chili hot and spicy)
1 tsp white sugar (or sweetener, honey, or brown sugar)
½ tsp Worcestershire sauce
2 T white flour to thicken

BEEF and ONION MIXTURE--

BROWN and STIR 1 pound lean ground beef with 1 large chopped white or yellow onion (the BROWNing gives the onion and beef more FLAVOR. POUR off any fat!

POUR / sprinkle seasonings onto beef onion mixture and heat to release the flavor of the seasoning and infuse them into beef and onion.

NOW, pour the beef, onion, seasonings into CROCK-POT! AND, cook until you cannot help yourself anymore, and just have to have a serving!!!!

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WELL, now that I have 'worn out your eyes' and 'scared you with all the fixings';
here is my usual 'LAZY-BONES KITCHEN CHILI'!


LAZY-BONES KITCHEN CHILI

1 pkg Lawrys Taco dry mix
1 large can diced tomatoes
2 cans red kidney beans
1 can black beans
1 cup frozen corn (always a staple in my freezer)
1 cup bell pepper (fresh, or frozen in my freezer)
1 lb browned and drained ground beef
1 large chopped onion (cooked in microwave for about 3-5 minutes)
1 stalk chopped celery
1 carrot grated
1 Tablespoon chili powder
Garlic to taste (dry, powdered, fresh, whatever is on shelf)
½ tsp cocoa powder (NOW, this is my SPECIAL MAGIC !!!)
¼ tsp red pepper flakes (this makes your chili hot and spicy)
1 tsp Tabasco (this makes your chili hot and spicy)
1 tsp white sugar (or sweetener, honey, or brown sugar)
2 Tablespoon white flour to thicken
¼ cup olive oil

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NOW, after about F-I-V-E hours of slow cooking--


GARNISH and serve with any/all of these toppings
cilantro fresh leaves to sprinkle on
sliced green onions (pretty when cut on diagonal)
grated cheddar cheese (or your favorite cheese)
Serve with warmed (in microwave) corn tortilla chips,
sour cream
diced avocado
sliced black olives

Side serving of a terrific green salad and/or Corn Bread

SERVE with your favorite BEER, TEA, or beverage

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SPECIAL NOTE: 

My BELOVED daughter has this to say about this posting of My Kitchen Chili,
"Sounds YUMMY!  Hadn't thought of cocoa, but it soungs GREAT!"

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