At the end of the summer I gave a recipe that describes and outlines the main rules and rules that need to be followed to keep your fritters going and you can afford to improvise when creating your own combinations. So I attach this manual as well as a reference to Fryates with Zucchini and Peach and Spring Fruit II. .
Fryate manual
- The fryer should not be too dry, rather have the center more like a pudding. Also, it should not be too tasteless, so focus on some major flavor that you underline the whole frytha, such as a stronger cheese or salami;
- Always add some milk ingredients such as sweet cream, sour cream, kefir or milk, but always make sure you use a full-bodied flavor to add creamyness and flavor to your fry. Low-fat dairy products are never bought and basically working with them is like adding water to the recipe.
- When you think about what cheese component you use, there are many options and effects. I love molten cheese, so I like to add some bigger pieces or shavings of cheese like emmental, gruyere, gouda. Parmesan or perhaps pecorino will add more spicy and stronger flavor. If you add cream cheese, such as ricotta, you will create cream consistency rather than have a seasoning function. In case you use rather simple, pure tastes in a variety of other ingredients, just dare to use some flavor more distinctive cheese. For example, with blue mold or goat, it depends on what you like.
- The egg and milk component are also important. Approximately 40 ml for 1 egg. If you use the power of milk, it probably will not even solidify the structure and will be too fluid. If you use too much eggs, the fryer will not be creamy inside but rather as scrambled egg.
- Fresh vegetable ingredients, which are too watery and take too long to cook like potatoes or have a strong taste for cheese such as onions, must first be bent over the pot itself or cook in the case of potatoes. For example, the mushrooms should be lightly fried in advance with the onion, the same applies to the pumpkin or this zucchini. You will also get a better taste.
- The last thing you need to be really careful about is salt. Previously, I quite often had to overcome my friction. It is due to the cheese that is cooked during baking or frying and the salt contained therein affects the remaining ingredients. Mix the mixture slightly or even pepper, but be careful to make it just how much cheese you use, whether it is too salty and as a result the whole work could go wrong.
- Fresh herbs are of course allowed, select those that fit perfectly with other ingredients and have a portion of the already fried creams to sprinkle.
- If you have an oven, the frying is ideal, but you can also prepare it in the pan.) For both methods of preparation, the cast-iron pan is great. It keeps the temperature for a long time, so you can move the whole pan a little earlier on the table, and it will not go off and it will still be over. For oven baking, preheat to 175 ° C and bake for about 20 minutes depending on how thick you have. In principle, it should be slightly golden, it should have crisp edges, but the center should still be soft, a bit like a pudding, it can also be shaken.
If you do the frying in the pan, prepare two larger plates to turn the fryates in half the heat treatment. It will be like this ... Place the plate on a frying pan with golden edges, press the plate on the pan and turn it to lie on the plate. Then place the second plate on the fryer lying on the plate with the raw side and repeat the whole process by turning the fryer back on the other plate upward. Then by the same system you connect this plate with the pan and so it will finally be the fryer lying on the fatter side in the pan. Then just fry for a while until it has the desired consistency.)
