Welcome to the home of BIZZY people where cooking is fun, quick, easy and delicious. Over the years, my taste in food has changed, as have my recipes. This blog will chronicle the changes I continue to make, as I face challenges in healthier eating and in new methods of cooking.
Apple Fritters for Passover
This is an old post from Chaya's Comfy Cook which, as you can tell, I wrote during the week of Passover. I can't wait to make these again. If you are celebrating the holiday, this is a treat to serve and to eat.
If this is not your holiday, I am pretty sure, you would enjoy these delicious apple pancakes.
The last two days of the eight days of Passover are also holidays. That means four festive meals with matzah, fish, soup, salads, meat or poultry, sides and desserts and whatever else, I may be forgetting. I have decided to stay up tonight and get as much cooking done so I can rest tomorrow (ha!) and enjoy the holidays. Let’s see how I do. I also, want to make different recipes than I had for the first two days and Sabbath.
I use a lot of apples during this holiday. It is a versatile fruit. I wanted to try banana fritters but the majority wants apples and even I like apples better than bananas.
Apple Fritters – Passover Style
4 apples, sliced, chopped or shredded
1/2 cup of sugar
2 teaspoons cinnamon
1 cup potato starch
oil to fry in
Place oil in large skillet (12 inch).
I tried slicing the apples first because I like the fritters to be chunky but they
would not fry consistently so I changed over to putting them in the food processor with the eggs, beating the eggs and chopping the apples, at the same time.
Add sugar, potato starch and cinnamon to to egg mix.
Drop by tablespoons or if you have a cookie scoop (small) use that and drop batter into hot skillet.
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group. It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124. I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular. My toddler granddaughter even liked it. Must have been the hot sauce.
I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our Wednesday with Donna Hay site.
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