Potato and Sage Fritters with Lemon Aioli
Light potato fritters with a lemony sauce perfect to serve for a St.Patrick’s Day party appetizer!
For the Fritters
- 1/4 cup warm water
- 2 tablespoons all-purpose gluten free flour
- 1 package regular active dry yeast
- 1 lb fresh russet potatoes, peeled, cut into 1-inch cubes (about 3 cups)
- 2 eggs
- 1/2 cup olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons grated lemon peel
- 1 tablespoon finely chopped fresh sage leaves
- 2 cups all-purpose gluten free flour
- Vegetable oil for frying
For the Lemon Aioli
- 2/3 cup mayonnaise
- 2 large cloves garlic, finely chopped
- 2 tablespoons lemon juice
- In small bowl, mix warm water, 2 tablespoons flour and the yeast. Stir; let stand in warm place about 30 minutes or until small bubbles form.
- Meanwhile, in small bowl, mix aioli ingredients. Cover; refrigerate until ready to serve.
- In 3-quart saucepan, cover potatoes with water; lightly salt. Heat to boiling; reduce heat to medium-low. Cover; cook potatoes about 20 minutes or until tender. Drain; mash potatoes with fork. Cool about 10 minutes.
- In small bowl, beat eggs and olive oil with whisk; stir in salt, pepper, lemon peel and sage. Set aside.
- In large bowl, mix mashed potatoes with yeast mixture and 2 cups flour. Stir in egg mixture until well blended. Cover with towel and set in warm place about 1 1/2 hours or until potato mixture is double in size.
- In deep fryer or 4-quart Dutch oven, heat vegetable oil (2 to 3 inches) to 350°F. Drop potato mixture by tablespoonfuls into hot oil. Fry 3 to 4 minutes, turning once, until golden brown. Drain on paper towels; serve warm with aioli.
Love perfect party appetizers like this!
Fudge Mint Popcorn is the perfect St. Patrick’s Day snack for any party you may be throwing!
Fudge Mint Popcorn
- 8 cups popped popcorn
- 1 cup miniature marshmallows
- 3/4 cup regular chocolate M&Ms, divided
- 1 1/2 cup Mint Chocolate Chip Cookies, chopped & divided – check out my recipe for Mint Chocolate Chip Cookies!
- 1 1/2 cup white chocolate chips
- 1 teaspoon vegan shortening
- 1/4 cup green candy melts
- 3 tablespoons green St. Patrick’s Day sprinkles
- Combine popcorn, marshmallows, 1/2 cup chocolate candies, and 1 cup mint chocolate chip cookies pieces in a large bowl. Crush the extra 1/2 cup cookies into crumbs and set aside with the extra chocolate candies.
- In a microwave safe bowl, combine the white chips and shortening. Heat slowly, stirring every 30 seconds until melted. Pour over popcorn mixture and toss until everything is coated.
- Spread out on a wax paper lined cookie tray. Sprinkle with the crushed cookies and the extra 1/4 cup chocolate candies. Let set.
- Heat the green candy melts in a microwave safe bowl. Spoon into a plastic bag and cut the tip off one corner. Drizzle over the popcorn and top with sprinkles. Let set before eating.
MMMM! If you want an EXTRA pop of green – color your popped popcorn with green food coloring before combining with marshmallows!
We’ve got our sweets for St. Patrick’s Day. We have our Irish Soda Bread. But I feel like we are missing something. Maybe a potato recipe? Of course! These baked french fries have some basil for that touch of green that you can’t leave out on St. Patrick’s Day. Plus they are baked so they are better for you! Preheat that oven and let’s get to it!
Baked Basil Fries
- 2 lb fresh russet potatoes (about 2 large)
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 tablespoon dried basil leaves
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- Heat oven to 425°F. Line a cookie sheet with foil and set aside.
- Cut potatoes into 1/4-inch-thick strips.
- In medium bowl, mix remaining ingredients. Toss potatoes with mixture.
- Spray foil with cooking spray. Place potatoes on cookie sheet in single layer. Bake 15 minutes; turn potatoes, and bake 15 to 20 minutes longer or until tender.
French fries are so easy, delicious and the perfect lunch or dinner side. Eat by themselves or your favorite dipping sauce.
It’s the Eve of St. Patrick’s Day. Are you St. Patrick’s Day plans set? Hosting a party or heading to the parades? Whatever you decide to do, no St. Patrick’s Day is complete without Irish Soda Bread ( a gluten free version of course!)
Irish Soda Bread
Great for breakfast or a snack! Various forms of soda bread are popular throughout Ireland. Soda breads are made using either wholemeal or white flour. In Ulster, the wholemeal variety is usually known as wheaten bread and normally sweetened, while the term “soda bread” is restricted to the white savoury form. In more southern parts of Ireland, the wholemeal variety is usually known as brown soda and is almost identical to the Ulster wheaten (with a very slight difference).
- 2 cups gluten-free flour (such as Bob’s Red Mill or Better Batter)
- 1/2 cup white sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon xanthum gum
(only if using Bob’s Red Mill)
- 1 egg
- 1 cup buttermilk
or buttermilk substitute
- 1/2 cup raisins
- 1 tablespoon vegan butter, melted
- Preheat oven to 350ºF.
- Lightly oil an 8-inch cast-iron pot or 8-inch bread pan.
- Whisk flour, sugar, baking soda, baking powder, salt and xanthum gum in a large bowl. In a separate bowl, whisk together the egg and buttermilk. Add the egg and buttermilk mixture to the dry ingredients. Stir with a wooden spoon until the dry ingredients are moistened. The dough should be moist, but not so sticky that it is hard to handle. Fold in the raisins.
- Turn out dough onto a lightly floured surface and knead lightly. Mound the dough into a dome shape, about 6-8 inches across depending on the size of your pot. Place the dough into a seasoned cast-iron pot or bread pan. Score a cross in the batter approximately 1/2 inch deep.
- Bake 40-45 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and brush with melted butter.
- Cool on wire rack for 10 minutes. Remove bread from pot and allow to cool completely. Store at room temperature in an airtight container or tightly wrapped in foil.
I hope you enjoy! This tasty bread can be made not just for St. Patrick’s Day but for any day you want to bake up a special sweet bread!
Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.