Lasagna Fritters...Great with Homos!

The Purple Color Is Obtained By Adding Beetroot Juice.
On Thursday, July 7th 2011 I shared with you my recipe for Homos, the dip. These lasagna fritters will help you dip into it.
You will need:
 If you use the whole box as you buy it from the supermarket you will have enough for a large party.
-  500 gr of ready uncooked lasagna in a box from the supermarket.
-  5 liters of water to boil.
-  ¼ cup olive oil.
-  1 wet clean white* kitchen towel spread on your kitchen table.
-  Salt for the boiling water....



Method:
- Boil water as if to boil pasta. Add the salt you wish to the boiling water.
- Add the oil (the oil will prevent the lasagna from sticking to each other in the water).
- Put 4 to 5 sheets of lasagna in the pot and let boil for 4 to 5 minutes.
- With a flat utensil try to fish each lasagna sheet without breaking.
-  Lay on the wet towel away from each other as per photo.
-  Meanwhile heat enough oil to fry the lasagna.
-  Cut each sheet crosswise as in picture.
-  Add 4 to 5 uncooked sheets of lasagna to boil.
-  In the meantime fry the lasagna strips in batches so that they don't stick to each other both sides till golden.
-  Take out from the oil, and lay on kitchen paper to absorb any extra oil. Add salt or any other seasoning immediately. I use fajita seasoning brought in from the U.S.
-  Your lasagna will be ready to take out of the water.
-  Lay on wet towel, away from each other and cut into strips.
-  And so on till you have boiled, cut in strips, fried all the lasagna you need.
-  I will leave it up to you to coordinate the heating of the oil so it does burn.
-  They are great when eaten within 3 hours of frying.


My advise to you is to make the whole box, they go fast especially when you have two or three different dips.

You can season each batch differently. Say...chili powder...cumin powder...garlic salt...whatever you can think of.

Enjoy!
Stelio
*  Use a towel which you are sure the dye does not come off when something hot is set on it because I had red and pink squares printed on the lasagna which came in contact with the towel.!

Comments

Post a Comment

Popular posts from this blog

Bamia Mafroukeh--Ladies fingers with beef or lamg -Taste of Sudan.

S udan is the largest country in Africa. Lately there was a quarrel between the North and South (Juba). The reason: Oil. Chevron and other Petroleum companies found lots of Oil reserves in the South and so the fight started. I personally visited the village of Bentu, in the South during one of my visits to Chevron Oil Company in the South. As all countries, the Sudan also has its local foods. A very popular one is Molokhia which grows only in summer. Bamia, in Arabic, lady's fingers or internationally known as Okra can be readily found all year round. Bamia Mafroukeh is a delicious food eaten with the Sudanese bread called Kisra. The term Mafroukeh is act of breaking down the bamia when it well cooked to turn it into a thick, soup. There is special wooden utensil the Sudanese use. Ingredients: - 1 kg bamia Lady's fingers or Okra. - 1 kg beef or lamb bone free. - 1/2 kg fresh tomatoes cut in quarters. - 1 big onion roughly cut. - 6 cloves of garlic finely cut. - 
Read more

First Post (after a long time) January14th 2020 Pommes Dauphinoise

Image
A  most delicious common side dish for the Christmas Holidays, where fresh cream may be consumed without too much worry, is baked dish of sliced cream potatoes or culinarily the French would call  Pommes Dauphinoise. Please bear with me as it has been over 3 years I haven't blogged or used this program. Ingredient: - 1.4 kg of potatoes. - 500 ml full cream 35% - 500 ml full fat milk. - 2 cloves of garlic very finely cut. - some butter, salt and pepper to taste. Procedure: - Buy the potatoes as clean as possible. Peel and slice without washing into half inch slices. -  Mix sliced potatoes into a pan which can withstand the fire of the hob,all the milk and all the cream. Mix well. - Add the garlic. - Season with salt. pepper and nutmeg to taste. - Boil the potato mix till the potatoes are nearly soft. - At this point scatter a few pieces of butter around the pan and immediately transfer the pan into the oven till a nice color is obtained. 40 to 60 minutes. Carefu
Read more

Brandade de Morue - Cod / Potato Mash Gratin.

Image
T his recipe is based on Jacques Pepin's with a slight twist from myself to suit Greek taste. This recipe is for 4 persons as a starter. Ingredients : - 1 kg of salted cod fillet. - 1 kg of potatoes skinned. - 1.5 cups full fat milk. - At least 6 large cloves of garlic - 2 tsp. grated lemon zest. - 4 tsp, lemon juice. - Cayenne pepper to taste. - 1 cup of olive oil. - Freshly ground black pepper to taste - Freshly grated Parmigiano cheese. Procedure : - Preheat oven to 200 deg. C. - Skin the cod fillet and immerse into cold water and refrigerate. - Change water as many times as possible over the next 24 hours to desalinate. - Meanwhile boil the potatoes till tender (fork easily pearces potato).Peel and cut into pieces when cool. - When the cod is desalinated, cook in water by lightly simmering water until fork easily pearces the fish. Do not over cook the fish lest it becomes too hard. - Once cooled, make sure to the best of your ability to omit all the bon
Read more