Ingredients with Measurements:
- 2 medium-sized potatoes, peeled and grated
- 1 cup of shanklish cheese, crumbled
- 1/2 cup of all-purpose flour
- 1/4 cup of chopped parsley
- 1/4 cup of chopped mint
- 1/4 cup of chopped scallions
- 2 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 eggs, lightly beaten
- Vegetable oil for frying
Special Equipment Needed:
- Large mixing bowl
- Frying pan
- Slotted spoon
- Paper towels
Step-by-Step Instructions:
1. In a large mixing bowl, combine grated potatoes, shanklish cheese, all-purpose flour, chopped parsley, chopped mint, chopped scallions, minced garlic, ground cumin, paprika, salt, and black pepper.
2. Mix well until all ingredients are evenly distributed.
3. Add lightly beaten eggs to the mixture and stir until the batter is well combined.
4. Heat vegetable oil in a frying pan over medium-high heat.
5. Using a tablespoon, scoop the batter and drop it into the hot oil.
6. Fry the fritters for 2-3 minutes on each side or until golden brown.
7. Use a slotted spoon to remove the fritters from the oil and place them on a paper towel to drain excess oil.
8. Repeat the process until all the batter is used up.
9. Serve the shanklish and potato fritters hot with your favorite dipping sauce.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for frying
Serving size:
- This recipe makes about 20 fritters.
Nutritional information:
- Calories per serving: 110
- Total fat: 7g
- Saturated fat: 2g
- Cholesterol: 40mg
- Sodium: 160mg
- Total carbohydrates: 8g
- Dietary fiber: 1g
- Sugars: 1g
- Protein: 4g
Substitutions for ingredients:
- You can use any type of cheese instead of shanklish cheese.
- You can substitute the parsley, mint, and scallions with any herbs you prefer.
- You can use gluten-free flour instead of all-purpose flour.
Variations:
- You can add chopped jalapenos or red pepper flakes to the batter for a spicy kick.
- You can add grated carrots or zucchini to the batter for extra nutrition.
Tips and Tricks:
- Make sure to squeeze out excess water from the grated potatoes before adding them to the batter to prevent the fritters from becoming soggy.
- Use a non-stick frying pan to prevent the fritters from sticking to the pan.
- Don't overcrowd the frying pan to ensure even cooking.
Storage Instructions:
- You can store the leftover fritters in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the fritters, preheat the oven to 350°F and place the fritters on a baking sheet. Bake for 10-15 minutes or until heated through.
Presentation Ideas:
- Serve the shanklish and potato fritters on a platter with a variety of dipping sauces.
- Garnish the fritters with chopped herbs or lemon wedges.
Pairings:
- These fritters pair well with a side salad or roasted vegetables.
Suggested Side Dishes:
- Greek salad
- Roasted vegetables
- Hummus and pita bread
Troubleshooting Advice:
- If the batter is too wet, add more flour.
- If the fritters are falling apart, add more eggs to the batter.
Food Safety Advice:
- Make sure to cook the fritters thoroughly to prevent foodborne illness.
Food History:
- Shanklish is a type of cheese that originated in the Middle East.
Flavor Profiles:
- The shanklish and potato fritters have a savory and slightly tangy flavor from the cheese and herbs.
Serving Suggestions:
- These fritters are perfect as an appetizer or a side dish.
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Region: Lebanese