CRISY 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.

CRISPY FARRO CAKES RECIPE | ALLRECIPES



Crispy Farro Cakes Recipe | Allrecipes image

By using a little egg and a touch of finely grated Parmigiano Reggiano cheese instead of a breadcrumb binder, I was able to make farro cakes that didn't fall apart in the skillet. The key is letting the first side cook until a well-browned, crispy surface forms, then you can flip them.

Provided by Chef John

Categories     Side Dish    Grain Side Dish Recipes

Total Time 2 hours 18 minutes

Prep Time 15 minutes

Cook Time 53 minutes

Yield 6 servings

Number Of Ingredients 12

3 cups water
1 cup farro, not rinsed
1 tablespoon kosher salt
2 sprigs fresh thyme
½ cup finely diced onion
3 cloves garlic, minced
¼ cup finely diced red bell pepper
½ teaspoon freshly ground black pepper
1 ounce freshly grated Parmigiano-Reggiano cheese
1 large egg
1 pinch cayenne pepper
¼ cup olive oil for frying

Steps:

  • Place water, farro, and salt in a large pot. Stir in thyme, onion, and garlic. Bring to a boil over high heat. Reduce heat to low, cover, and simmer until farro is very tender, 40 to 45 minutes. Drain well for about 10 minutes (do not rinse). Remove sprigs of thyme.
  • Transfer farro to a large bowl. While farro is still hot, add bell pepper, black pepper, grated cheese, egg, and cayenne pepper. Mix thoroughly; lightly tamp down. Allow mixture to come to room temperature. Cover with plastic wrap; refrigerate until thoroughly chilled, about 1 hour.
  • Heat oil in skillet over medium-high heat. Pack an ice cream scoop with farro mixture and turn out onto hot skillet. (Because there are no binders like flour or breadcrumbs, the cakes are almost impossible to form with your hands.) Gently press down farro cakes to slightly flatten them. After a minute or so when cakes are frying nicely, reduce heat to medium. Continue cooking the first side until you can see the bottom turning brown and a thick crust forming, 4 to 5 minutes. Do not flip until a crisp brown crust has formed.
  • Flip cakes and continue frying over medium heat until second side forms a crispy crust, 4 or 5 minutes.

Nutrition Facts : Calories 149.2 calories, CarbohydrateContent 25.1 g, CholesterolContent 35.2 mg, FatContent 3.9 g, FiberContent 0.5 g, ProteinContent 6.6 g, SaturatedFatContent 1.2 g, SodiumContent 1049.5 mg, SugarContent 0.9 g

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