Sylvana is on a fritter kick! MORE FRITTERS! HIDE THE CAT, BEFORE SHE GOES FRITTER INSANE!

• A 24 oz bag of cheap, frozen hashbrown potatoes- the loose variety, not the preformed
• 2/3-1 cup flour
• a couple tablespoons of dried thyme or chopped fresh thyme
• 1/4 cup dried milk- you could also use sour cream or plain yogurt. I was going to use sour cream, but mine was unfortunately expired :(
• a pinch or two of cayenne pepper, cause I do like the spice!
  sea salt
• black pepper
  a clove garlic chopped up itty-bitty
• 1/2 medium onion chopped up itty-bitty, GET VADALIA IF YOU CAN!! BEST ONION EVER!! If you can't then get Walla Walla, or use shallots. You need a mild, sweet onion.
• One egg
• a palm full of grated parmesan
• a palm full of grated co-jack
• olive oil
• goggles and/or shield
  

The brand of hashbrowns I used was Mrs. Dee's. Got them two for a dollar, I think. Now that's cheap! They aren't too bad fried up on their own, but I far prefer
the Oreida hashbrowns. Put the hashbrown potatoes in a large mixing bowl. I defrosted them a little, just until all the potato pieces were separated.

Dump in the flour, thyme and dry milk and mixed it up thoroughly. If you are using sour cream or yogurt, I would wait to add it with the egg. Sprinkle cayenne over the top and mix it in. Do the same with the salt and pepper. If you don't have sea salt, you can use regular salt. But then you must make sure to get that on your shopping list. Many Chinese markets have this salt for next to nothing. I think I paid about 50 cents a bag for mine. Get it. You'll thank me.

You could grate the onion, but you will most likely regret it. I slice the onions very thin then think about someone I hate and chop the hell out of them… er, the onion- I chop the hell out of the onion. I do the same with the garlic. I am assuming that you know that you are supposed to peel both of these first. Throw the itty-bitties into the mix and stir until they are well acquainted with everything.

Now it is time to moisten things up a bit. You can scramble the egg first, but that sounds like extra work. I like my food rustic, so I just cracked it right into the bowl and stirred like mad. If you were using sour cream or yogurt, you would add that at the same time. Don't worry if the potatoes look like they are taking a beating- they like it rough. The batter should be just moist, not soupy (you can add a little more flour to remedy too much liquids). If it looks a little dry, you can add a little milk, water, or more sour cream or yogurt. Dealer's choice no matter what you put in the recipe to begin with.

Once you have it the consistency that you want, stir in the cheeses.

Heat up a couple tablespoons of extra virgin olive oil, cause you only live once, in a pan over medium heat. Put on the goggles, get your shield at the ready, or at the very least be prepared to quickly throw up your hands to defend yourself. Yeah, cause there is a lot of water still floatin around in these and the oil will try to burn your eyes out in a fit of vengeful rage. Spoon the mix into the pan. Spread it out a little to form a patty.

Fry on each side until golden brown and there is no batter coming out of them. Remove from heat and serve.

These got the SSB and JD seals of approval.

(The editor would like to add that "fritters of vengeful rage" would be an excellent name for a band.)

|

Sylvana sent this to me. She originally published it at her gardening site here. So if you grow your own veggies...great! But if you're like me, buy them from the store. But I do have fresh thyme. Hooray!






In a medium sized bowl beat together two eggs into a
scant cup of flour. When this is mixed thoroughly,
sprinkle baking powder over the top of the batter,
just enough to dust it. Mix this in as well. Mix in
enough milk so that the batter will just barely run
from your mixing utensil. This is about 1/4-1/3 cup.
Mix in about 2-3 teaspoons of dried thyme. You can
also use fresh if you were lucky enough to remember to
grow it this year. Salt and pepper to your taste.

Get one of those green bad-boys from your garden. Wash
it if you want. I don't. I like to innoculate my
immune system on a regular basis to prepare for
bio-warfare. Cut the ends off, and start grating. I
think I used about two cups. They suggested to grate
it over a paper towel to remove some of the moisture.
That's a really good idea, especially since you will
be frying these. I use Viva. It's the best towel on
the market! Mix the grated zucchini into the batter.

You need a frying pan and some oil. I use a cast iron
skillet. I love the way that cast iron cooks food. It
just adds something extra to the food that I can't
explain. It makes pancakes and hashbrowns perfectly.
And it comes in handy as a weapon if your dog is
broke.

I splurge on extra virgin olive oil. You only live
once! Use a couple of tablespoons.

Heat the pan first on medium heat. I learned years ago
that the key to non-stick (save for those cancer
causing teflon thingies) is cold oil on a hot pan. I
don't really know if this is true, but what the hell.
Do it anyway.

Once the oil is heated enough, scoop some of the
batter into the pan and spread out slightly. You can
put a couple of these in the pan at a time. I got
three in at a time. Fry each side until they are
golden brown and there is no more raw batter coming
out the sides.

I served these warm with real mayonaise. I did try
them with Miracle Whip too, and that was good as well.
I would have made my own garlic mayonaise, but I was
way too eager to try these while they were still warm
and I hadn't thought to make it ahead of time.

|

One of the post-docs in my lab made this for our recent bbq party. It's DEEEELICIOUS!

This recipe makes a nice size 9x13 pan.

1- 16oz or so bag of Shredded frozen hash brown potatos (I have used the refrig.ones too)
3/4 of a stick of melted butter
1- cup or so of Sour Cream (I add more if it looks too dry depends on how muchpotatos used)
1- can of Cream of Chicken soup
2- cups or so of any kind of mixed cheeses- must have cheddar. (I usually get the mexican blend without the spices added to the cheese).
Durkee French Fried Onions
cooking spray (pam)

Thaw hash browns by running under hot water or just let them sit out for a bit, but make sure they are not soggy wet. I usually just thaw on counter for awhile and if some are still frozen who cares. This is why I have used therefrigerated kind before but they are way more expensive. (Bob Evans Brand or Simply Potato) and you do not get as much, smaller bags.

Next mix Sour Cream, Soup, melted butter together then add it to potatos.

Then add and mix in the cheese.I spray the pan with PAM .......put potatos in pan and cover with foil. Bake for 35-40 min. in a 350 degree oven. When buzzer says they are done uncover the pan DO NOT STIR, top the potatos with Durkee French Fried Onions. I sprinkle them on top as much as you like. Bake an additional 8-10 min. till golden brown!

YUMMMMM!!!!!!!! Enjoy.

|

From Dr Jim

• 1 seasoned Wok or non-stick pan
• 1 pack of dried noodles (good quality japanese noodles work well too)
• Olive oil
• Sesame oil
• Good soy sauce (Kikkoman Japanese is good)
• Sugar (demerara or other unrefined sugar)
• sea salt

Feel free to substitute whatever grade ingredient you like or can get
hold of. Also, the volumes/amounts aren't fixed like tablespoons,
teaspoons or fl oz - you just get the feel for what is right,
sometimes is great, others it is just ok - you'll get it.

Pre-emptive: Put dried noodles in pan, add boiling water. Bring back
to boil and let boil for 1 minute - very strictly 1 minute!

Pour of the hot water and cool them off with cold water. Keep doing
this until they are totally cold. Don't leave them in the water too
long as what you're trying to do is clear the starch (that will lead
to unwanted clumping later on) and prevent them from absorbing too
much water (as they will disintegrate).

Once they're cooled down, drain them well in a sieve or collender.
Leave them to sit for 20-30 mins - this is when you can get on with
the rest of your accompanying meal of chop suey, chow mein or whatever
stir fry.

As everything else is nearing readiness, come back to the noodles. Get
your wok/pan and add a few glugs of olive oil, a glug of soy sauce, a
glug of sesame oil (this is the main basis for the flavour - so don't
over do it...but you can vary the amount depending on how strong you
want them). Also add a pinch of salt and a good few pinches of the
sugar. Get the heat on and mix using your preferred utensil. It should
form a browny oily mush (all very healthy though).

Once mushed, dump in the noodles and fold them through the mush over
the heat. Try to get all the noodles coated - they will quickly absorb
the flavours. Keep the noodles cooking until they almost get that
crispy brown authentic noodle look (not the sloppy white noodles that
westerners often do - sloppy noodles are for Ramen soup and nothing
more!)

Then serve hot.

People will think you have a China man in your kitchen!

|

Sylvana is on a fritter kick! MORE FRITTERS! HIDE THE CAT, BEFORE SHE GOES FRITTER INSANE!

• A 24 oz bag of cheap, frozen hashbrown potatoes- the loose variety, not the preformed
• 2/3-1 cup flour
• a couple tablespoons of dried thyme or chopped fresh thyme
• 1/4 cup dried milk- you could also use sour cream or plain yogurt. I was going to use sour cream, but mine was unfortunately expired :(
• a pinch or two of cayenne pepper, cause I do like the spice!
  sea salt
• black pepper
  a clove garlic chopped up itty-bitty
• 1/2 medium onion chopped up itty-bitty, GET VADALIA IF YOU CAN!! BEST ONION EVER!! If you can't then get Walla Walla, or use shallots. You need a mild, sweet onion.
• One egg
• a palm full of grated parmesan
• a palm full of grated co-jack
• olive oil
• goggles and/or shield
  

The brand of hashbrowns I used was Mrs. Dee's. Got them two for a dollar, I think. Now that's cheap! They aren't too bad fried up on their own, but I far prefer
the Oreida hashbrowns. Put the hashbrown potatoes in a large mixing bowl. I defrosted them a little, just until all the potato pieces were separated.

Dump in the flour, thyme and dry milk and mixed it up thoroughly. If you are using sour cream or yogurt, I would wait to add it with the egg. Sprinkle cayenne over the top and mix it in. Do the same with the salt and pepper. If you don't have sea salt, you can use regular salt. But then you must make sure to get that on your shopping list. Many Chinese markets have this salt for next to nothing. I think I paid about 50 cents a bag for mine. Get it. You'll thank me.

You could grate the onion, but you will most likely regret it. I slice the onions very thin then think about someone I hate and chop the hell out of them… er, the onion- I chop the hell out of the onion. I do the same with the garlic. I am assuming that you know that you are supposed to peel both of these first. Throw the itty-bitties into the mix and stir until they are well acquainted with everything.

Now it is time to moisten things up a bit. You can scramble the egg first, but that sounds like extra work. I like my food rustic, so I just cracked it right into the bowl and stirred like mad. If you were using sour cream or yogurt, you would add that at the same time. Don't worry if the potatoes look like they are taking a beating- they like it rough. The batter should be just moist, not soupy (you can add a little more flour to remedy too much liquids). If it looks a little dry, you can add a little milk, water, or more sour cream or yogurt. Dealer's choice no matter what you put in the recipe to begin with.

Once you have it the consistency that you want, stir in the cheeses.

Heat up a couple tablespoons of extra virgin olive oil, cause you only live once, in a pan over medium heat. Put on the goggles, get your shield at the ready, or at the very least be prepared to quickly throw up your hands to defend yourself. Yeah, cause there is a lot of water still floatin around in these and the oil will try to burn your eyes out in a fit of vengeful rage. Spoon the mix into the pan. Spread it out a little to form a patty.

Fry on each side until golden brown and there is no batter coming out of them. Remove from heat and serve.

These got the SSB and JD seals of approval.

(The editor would like to add that "fritters of vengeful rage" would be an excellent name for a band.)

|

Sylvana sent this to me. She originally published it at her gardening site here. So if you grow your own veggies...great! But if you're like me, buy them from the store. But I do have fresh thyme. Hooray!






In a medium sized bowl beat together two eggs into a
scant cup of flour. When this is mixed thoroughly,
sprinkle baking powder over the top of the batter,
just enough to dust it. Mix this in as well. Mix in
enough milk so that the batter will just barely run
from your mixing utensil. This is about 1/4-1/3 cup.
Mix in about 2-3 teaspoons of dried thyme. You can
also use fresh if you were lucky enough to remember to
grow it this year. Salt and pepper to your taste.

Get one of those green bad-boys from your garden. Wash
it if you want. I don't. I like to innoculate my
immune system on a regular basis to prepare for
bio-warfare. Cut the ends off, and start grating. I
think I used about two cups. They suggested to grate
it over a paper towel to remove some of the moisture.
That's a really good idea, especially since you will
be frying these. I use Viva. It's the best towel on
the market! Mix the grated zucchini into the batter.

You need a frying pan and some oil. I use a cast iron
skillet. I love the way that cast iron cooks food. It
just adds something extra to the food that I can't
explain. It makes pancakes and hashbrowns perfectly.
And it comes in handy as a weapon if your dog is
broke.

I splurge on extra virgin olive oil. You only live
once! Use a couple of tablespoons.

Heat the pan first on medium heat. I learned years ago
that the key to non-stick (save for those cancer
causing teflon thingies) is cold oil on a hot pan. I
don't really know if this is true, but what the hell.
Do it anyway.

Once the oil is heated enough, scoop some of the
batter into the pan and spread out slightly. You can
put a couple of these in the pan at a time. I got
three in at a time. Fry each side until they are
golden brown and there is no more raw batter coming
out the sides.

I served these warm with real mayonaise. I did try
them with Miracle Whip too, and that was good as well.
I would have made my own garlic mayonaise, but I was
way too eager to try these while they were still warm
and I hadn't thought to make it ahead of time.

|

One of the post-docs in my lab made this for our recent bbq party. It's DEEEELICIOUS!

This recipe makes a nice size 9x13 pan.

1- 16oz or so bag of Shredded frozen hash brown potatos (I have used the refrig.ones too)
3/4 of a stick of melted butter
1- cup or so of Sour Cream (I add more if it looks too dry depends on how muchpotatos used)
1- can of Cream of Chicken soup
2- cups or so of any kind of mixed cheeses- must have cheddar. (I usually get the mexican blend without the spices added to the cheese).
Durkee French Fried Onions
cooking spray (pam)

Thaw hash browns by running under hot water or just let them sit out for a bit, but make sure they are not soggy wet. I usually just thaw on counter for awhile and if some are still frozen who cares. This is why I have used therefrigerated kind before but they are way more expensive. (Bob Evans Brand or Simply Potato) and you do not get as much, smaller bags.

Next mix Sour Cream, Soup, melted butter together then add it to potatos.

Then add and mix in the cheese.I spray the pan with PAM .......put potatos in pan and cover with foil. Bake for 35-40 min. in a 350 degree oven. When buzzer says they are done uncover the pan DO NOT STIR, top the potatos with Durkee French Fried Onions. I sprinkle them on top as much as you like. Bake an additional 8-10 min. till golden brown!

YUMMMMM!!!!!!!! Enjoy.

|