Contributed By: danigirl
Martha Stewart Kids Magazine
Good way to sneak in vegetables at dinner!
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Total Preparation Time: 15 to 30 minutes
Ingredients: Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: Single
Origin: American
Special Features: Kids can help make it
Nutrition Content: Low Sodium
Meal Type: Appetizers
Snack
Ingredients
3/4 cup All purpose flour
1-1/2 tsp Baking powder
1/2 tsp Ground nutmeg
1/4 tsp Paprika
2 Large eggs, lightly beaten
1 cup Cottage cheese
2 cups Fresh shelled peas or one 10-oz package frozen peas, thawed
1/4 cup Heavy cream
8 cups Canola oil
Salt
Preparation
1. Sift together flour, baking powder, nutmeg, and paprika into a medium mixing bowl. Pour eggs into flour mixture, and whisk to combine thoroughly. Fold in cottage cheese and peas. In another medium mixing bowl, whip cream until soft peaks form, and fold into mixture.
2. In a large skillet, heat canola oil until a deep fry thermometer registers 360. Drop dough 1 heaping tablespoon at a time into hot oil and fry about 3 minutes, turning as needed, until golden all over and cooked through. Using a slotted spoon, transfer to a large paper towel lined plate; sprinkle with salt while still hot, and let cool slightly before serving.
Makes about 3 dozen
Cook's Notes
Good for an appetizer or snack.
Also, if using fresh peas, blanch them in boiling water for 1 to 2 minutes, then drain well and pat dry before adding to batter. Thawed frozen peas can be added without additional cooking.
Nutrition Information
Calories: 413
;
Total Fat: 44 g
;
Saturated Fat: 4 g
;
Polyunsaturated Fat: 13 g
;
Carbohydrates: 3 g
;
Protein: 2 g
;
Vitamin A: 101 IU
;
Vitamin C: 1 mg
;
Calcium: 15 mg
;
Sodium: 82 mg
;
Iron: 0 mg
;
Fiber: 0 g