Deep Fried Feta Cheese Recipe

This weekend is the Super Bowl, but Lulu and his friends are so disappointed that the Niners didn't quite make it (and with Kyle Williams in particular) that they're threatening not to watch the game. Even though the boys are being such party poopers, I still plan on putting out a nice spread. As they say, the game must go on!

This particular dish is my take on the traditional fare of breaded mozzarella cheese sticks. Instead of mozzarella though, I made my fried treats with raw feta cheese. The cheese is from Redwood Hill Farms, and it is just delicious! It has such a strong flavor and really holds up well to being deep-fried. Unlike mozzarella, feta cheese doesn't melt but keeps a very pleasant firm texture. 



To finish the plate, I drizzled a basil dressing on the appetizers for a contrast of color. For the party, I'll probably serve the fried feta cheese on a large tray, but you could also place a smaller portion as I did on a bed of diced vegetables.

Pumpkin Fritter Recipe

I've been feeding my husband Lulu very healthy food since the beginning of the year. I was thinking he couldn’t take much anymore, so when he came home I decided to give him a reprieve of sorts. I had already steamed some pumpkin that I intended to add to a low cal, healthy canh (Vietnamese soup). As a treat, I took some of the extra diced pumpkin and created dumplings that I deep-fried.

My trick for making fluffy fritters is to replace the standard combination of ice water, flour and baking powder with just cold beer and flour. It gives a nice aroma to the appetizer and pairs well with pumpkin. I also garnished the dish with slices of fried chiles for color.

Pakora Curry (Dahi Besan Curry Recipe)

Pakora curry are fried dumplings made of a mixture of chickpea (besan) flour and spices soaked in a yogurt-based (dahi in Urdu) sauce. The dish is fairly easy to assemble.

It's one of my father-in-law's favorite dishes, and I was determined to learn how to make it. My husband Lulu's aunt, Sara, gave me the directions over the phone, so I was able to follow her step by step instructions. I served this curry with steamed basmati rice.

How to Make Mirchi Bhaji (Mirchi Pakora Recipe)

My father-in-law really loves spicy food, so I thought I would surprise him with stuffed mirchi pakora, which are whole green chile fritters. Before getting started, I had to estimate the level of spiciness of the chiles. It turned out the green chiles we bought from the Indian market this week were painfully spicy. So I made an incision in each chile and removed all the seeds.

The preparation method I learned from Lulu’s grandmother involves stuffing the chiles with tamarind paste, then dipping them in (besan) chickpea batter before deep-frying them until golden brown.

I have to admit I didn't try any, but in my defense, even Lulu, Daddy and the girls found the peppers really spicy. Don’t get me wrong; they really enjoyed them even though the girls ended up chugging milk to help offset the spiciness. I’m just saying, you’ve been warned!

Onion Bhajis (Indian Pakora Recipe)

Piaz pakora are the Indian version of onion rings. According to Wikipedia, when onions, on their own, are prepared in [pakora batter], they are known as onion bhujia or bhaji. Regardless of how you refer to them, the onions are cut into thin wedges and dipped in a pakora batter, which is a mixture of besan (chickpea) flour and spices. A quick turn in the fryer and they are ready to serve.

Lulu's aunts, Sherin and Sara, stayed with us this weekend and made these wonderful fritters. They're typically served as a snack, but they would make wonderful appetizers as well. Fried food is always a crowd pleaser!