CRISPY CAKES RECIPES

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CRISPY CAULIFLOWER CAKES RECIPE | REE DRUMMOND | FOOD NETWORK



Crispy Cauliflower Cakes Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     appetizer

Total Time 40 minutes

Cook Time 35 minutes

Yield 16 to 20 cakes

Number Of Ingredients 16

2 cups riced cauliflower
2 tablespoons cornstarch 
1 tablespoon all-purpose flour 
1 tablespoon curry powder 
2 teaspoons ground cumin 
2 large eggs, beaten 
2 green onions, sliced thin 
2 cloves garlic, minced 
Kosher salt and freshly ground black pepper 
Vegetable oil, for frying 
Sea salt 
1 cup Greek yogurt
1 lemon, zested and juiced 
1 tablespoon minced fresh cilantro, plus more for garnish 
Kosher salt and freshly ground black pepper 
Hot sauce, to taste 

Steps:

  • For the cauliflower cakes: In a large bowl, mix the cauliflower, cornstarch, flour, curry powder, cumin, eggs, green onions, garlic and good pinch of kosher salt and pepper. Scoop 2-tablespoon portions of the mixture, form into patties and put on a plate.
  • Heat 1/2 inch of oil to around 350 degrees F in a large, heavy-bottomed skillet. Add the patties in batches and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate and sprinkle with sea salt.
  • For the yogurt sauce: Mix the yogurt, lemon zest and juice and cilantro in a small bowl. Season with kosher salt, pepper and hot sauce.
  • Place the cakes on a platter and dress each with a little of the yogurt sauce, then garnish with cilantro leaves. Serve the remaining sauce on the side.

CHOCOLATE RICE KRISPIE CAKES RECIPE | BBC GOOD FOOD



Chocolate Rice Krispie cakes recipe | BBC Good Food image

Make a kids' classic with these chocolate Rice Krispie cakes and decorate with sweets, nuts or dried fruit for the ultimate hometime treat

Provided by Lulu Grimes

Categories     Afternoon tea, Dessert, Treat

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield Makes 9

Number Of Ingredients 7

100g milk chocolate, broken up
50g dark chocolate, broken up
100g butter
4 tbsp golden syrup
100g rice pops (we used Rice Krispies)
50g milk chocolate, melted
sprinkles, mini marshmallows, nuts, Smarties, dried fruit or white chocolate buttons

Steps:

  • Put the chocolate in a heatproof bowl with the butter and golden syrup and gently melt in 10-second bursts in the microwave, or melt it over a pan of simmering water, making sure the bowl doesn’t touch the water. Stir until smooth, then take off the heat and stir in the rice pops, coating them gently with the chocolate until they are all completely covered.
  • Divide the mixture between nine cupcake or 12 fairy cake paper cases – it’s easier if you slide these into a muffin tin as it will help them hold their shape. Leave to set. If you want them to set faster, put in the fridge for 1 hr.
  • Drizzle with a little melted chocolate and decorate with sweets, dried fruit or nuts while they are still wet enough to stick them on. Will keep in an airtight container for five days.

Nutrition Facts : Calories 278 calories, FatContent 17 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 28 grams carbohydrates, SugarContent 19 grams sugar, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.5 milligram of sodium

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