Ingredients with Measurements:
- 1 cup pranohora (rice flour)
- 1 medium zucchini, grated
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 2 green onions, thinly sliced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
- 1/4 cup water
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Grater
Step-by-step instructions:
1. In a mixing bowl, combine the pranohora, grated zucchini, crumbled feta cheese, chopped parsley, sliced green onions, salt, and black pepper. Mix well.
2. Add the olive oil and water to the mixture and stir until everything is well combined.
3. Heat a non-stick skillet over medium heat. Scoop about 2 tablespoons of the mixture and form it into a ball. Flatten it slightly and place it on the skillet. Repeat until the skillet is full, leaving some space between each pranohora.
4. Cook the pranohora for about 3-4 minutes on each side, or until they are golden brown and crispy.
5. Remove the pranohora from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
6. Serve the pranohora warm with your favorite dipping sauce.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-15 minutes
Temperature:
- Medium heat
Serving size:
- Makes about 12 pranohora
Nutritional information:
- Calories per serving: 98
- Fat: 7g
- Carbohydrates: 7g
- Protein: 2g
Substitutions for ingredients:
- Instead of zucchini, you can use grated carrots or sweet potatoes.
- Instead of feta cheese, you can use crumbled goat cheese or grated Parmesan cheese.
- Instead of parsley, you can use cilantro or basil.
Variations:
- Add some chopped sun-dried tomatoes or roasted red peppers to the mixture for extra flavor.
- Make the pranohora smaller and serve them as appetizers.
- Use different herbs and spices to customize the flavor to your liking.
Tips and tricks:
- Make sure to squeeze out any excess water from the grated zucchini before adding it to the mixture to prevent the pranohora from becoming too wet.
- If the mixture is too dry, add a little more water. If it's too wet, add a little more pranohora.
Storage instructions:
- Store the leftover pranohora in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pranohora, place them on a baking sheet and bake in a preheated oven at 350°F for about 10 minutes, or until they are heated through.
Presentation ideas:
- Serve the pranohora on a platter with a variety of dipping sauces for your guests to choose from.
- Garnish the pranohora with some fresh herbs or a sprinkle of paprika for a pop of color.
Pairings:
- Serve the pranohora with a Greek salad or some roasted vegetables for a complete meal.
Suggested side dishes:
- Tzatziki sauce
- Hummus
- Baba ganoush
Troubleshooting advice:
- If the pranohora are falling apart in the skillet, the mixture may be too wet. Add more pranohora to the mixture to absorb the excess moisture.
Food safety advice:
- Make sure to cook the pranohora thoroughly to an internal temperature of 165°F to prevent any foodborne illnesses.
Food history:
- Pranohora is a traditional Greek dish made with rice flour and various ingredients such as vegetables, herbs, and cheese. It is typically served as a snack or appetizer.
Flavor profiles:
- The pranohora has a crispy exterior with a soft and chewy interior. The zucchini adds a subtle sweetness while the feta cheese adds a salty and tangy flavor.
Serving suggestions:
- Serve the pranohora as a snack, appetizer, or side dish.
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