Type what you have

Ingredients

• ✓ baking powder
• tomato
• zucchini
• green onion
• kosher salt
• sugar
• black pepper
• oregano
• cayenne pepper
• parsley
• mint
• basil
• feta cheese
• all-purpose flour
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together tomatoes, zucchini, green onions, kosher salt, sugar, black pepper, oregano, and cayenne in a bowl to combine. Let sit for 15 minutes for the sugar and salt to draw out liquids from the vegetables.
3. 3 Stir the tomato mixture; add parsley, mint, and basil. Crumble in feta cheese. Add flour and baking powder; mix with a spoon until combined. Batter should be relatively loose but will hold its shape on a spoon. If too loose, add more flour; if too dry, add some water until desired consistency is reached. Wrap the bowl in plastic wrap and let chill in the refrigerator for at least 30 minutes.
4. 4 Heat 1 inch of vegetable oil in a frying pan over medium-high heat to 350 degrees F (175 degrees C), or use a deep fryer.
5. 5 Place heaping tablespoonfuls of batter in the hot oil; reduce heat to medium. Fry until golden brown and cooked through, 2 to 3 minutes per side.
6. 6 Flip once more and fry for an additional 30 seconds, if desired.
7. 7 Serve warm or at room temperature.

By John Mitzewich

Ingredients

• ✓ baking powder
• water
• sugar
• vanilla extract
• cinnamon
• red curry powder
• pecan

Instructions

1. 1 Bring water and sugar to a boil in a saucepan over medium-high heat. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface, about 15 minutes. Lightly oil a baking sheet.
2. 2 Remove the syrup from the stove, then stir in the vanilla extract, baking powder, cinnamon, and curry powder. Add the pecan halves, return the saucepan to the stove, and stir until the pecans are well coated with the sugar mixture. Continue cooking and stirring until the sugar sticks to and hardens on the pecans, about 5 minutes. Spread out onto prepared cookie sheet and allow to cool to room temperature before breaking into individual pieces.

By T Harden

Ingredients

• ✓ baking powder
• all-purpose flour
• salt
• banana
• white sugar
• vanilla extract
• cinnamon
• oil
• confectioners' sugar

Instructions

1. 1 Combine flour, baking powder, and salt in a bowl. Mash bananas, sugar, vanilla extract, and cinnamon together in a separate bowl. Stir flour mixture into banana mixture until batter is well mixed.
2. 2 Pour 2 inches of oil into a heavy pot and heat over medium heat.
3. 3 Working in batches, drop batter by the tablespoon into hot oil; cook until lightly golden brown, 2 to 3 minutes per side. Transfer banana balls to a paper towel-lined plate to drain and cool slightly. Dust banana balls with confectioners' sugar.

By El's Girl

Ingredients

• ✓ baking powder
• bread stuffing mix
• water
• pork sausage
• onion
• celery
• egg

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a medium bowl, mix herb-seasoned dry bread stuffing mix with hot water. Gradually mix in pork until blended with the stuffing mix. Stir in onion, celery, egg and baking powder.
3. 3 Shape the mixture into 1 inch balls. Place the balls on a large baking sheet, cover with foil and bake in the preheated oven 15 minutes.
4. 4 Remove foil. Raise oven temperature to 350 degrees F (175 degrees C). Continue baking 25 minutes, until golden brown.

By Janice

Ingredients

• ✓ baking powder
• spinach
• all-purpose flour
• salt
• egg
• milk
• butter
• onion
• mozzarella cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Place spinach in a medium saucepan with enough water to cover. Bring to a boil. Lower heat to simmer and cook until spinach is limp, about 3 minutes. Remove from heat, drain, and set aside.
3. 3 In a large bowl, mix flour, salt and baking powder. Stir in eggs, milk and butter. Mix in spinach, onion and mozzarella cheese.
4. 4 Transfer the mixture to the prepared baking dish. Bake in the preheated oven 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool before serving.

By BOWLINGNUT

Ingredients

• ✓ baking powder
• green pea
• all-purpose flour
• parmesan cheese
• egg
• milk
• salt
• black pepper
• olive oil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook peas in boiling water, stirring occasionally, until tender, about 5 minutes. Drain and transfer to a bowl; mash peas using a fork.
2. 2 Mix flour, Parmesan cheese, egg, milk, baking powder, salt, and pepper into mashed peas, adding more milk or flour until mixture holds together. Shape pea mixture into 1/2-inch-thick patties.
3. 3 Heat olive oil in a skillet over medium heat.
4. 4 Fry patties in hot oil until golden, 3 to 4 minutes per side.

By siulinskitchen

Ingredients

• ✓ baking powder
• quinoa flake
• almond flour
• flax seed
• salt
• honey
• applesauce
• chocolate chip
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a rimmed baking sheet.
2. 2 Combine quinoa flakes, almond flour, flax seeds, baking powder, and salt in a large bowl.
3. 3 Mix honey, applesauce, chocolate chips, eggs, and vanilla extract in another bowl. Add to quinoa flake mixture and mix well with your hands to combine. Press evenly on prepared baking sheet with your hands or a spatula.
4. 4 Bake in the preheated oven until lightly golden, about 15 minutes. Cool for 20 minutes before cutting into 36 bars.

By Chrystal Garrison

Ingredients

• ✓ baking powder
• dijon mustard
• honey
• broccoli
• cheddar cheese
• egg
• milk
• all-purpose flour
• salt
• vegetable oil
• vegetable oil

Instructions

1. 1 To make the sauce: In a small bowl, stir together the mustard and honey. Set aside.
2. 2 Chop florets into small pieces or pulse lightly in food processor. Toss in a mixing bowl with shredded cheese. Set aside.
3. 3 Beat egg and stir in the milk. Sift flour, baking powder, and salt together and combine them with the egg and milk mixture, beating well. Beat in 1/2 teaspoon oil as well. Pour mixture over broccoli and cheese and toss to coat well.
4. 4 In a large skillet or saucepan heat oil to 375 degrees F (190 degrees C).
5. 5 Drop broccoli mixture by spoonfuls into 375 degrees F (190 degrees C) oil and fry until golden brown. Serve with honey mustard sauce.

By Kristen

Ingredients

• ✓ baking powder
• all-purpose flour
• salt
• egg
• milk
• cheese curd
• oil

Instructions

1. 1 Sift flour, baking powder, and salt together in a large bowl. Stir in eggs and milk; mix until smooth. Add more milk for a thinner batter. Coat cheese curds in batter.
2. 2 Heat oil in a large, heavy skillet over medium heat. Fry cheese curds until golden, about 1 minute. Drain on paper towels.

By Janet

Ingredients

• ✓ baking powder
• all-purpose flour
• whole wheat flour
• walnut
• salt
• shortening
• brown sugar
• egg
• vanilla extract
• granola
• cranberry

Instructions

1. 1 Preheat oven to 350 degrees F. Lightly grease a 9 inch square pan.
2. 2 In a large mixing bowl, cream the shortening, brown sugar, eggs, and vanilla extract. Beat well after the addition of each ingredient.
3. 3 In small saucepan, cover the cranberries in water and boil for 10 minutes. Drain and chop into small pieces. Add to egg mixture.
4. 4 Slowly add in white and wheat flours, walnuts, salt and baking powder. Mix until well blended. Fold in granola and mix well.
5. 5 Spread dough into baking pan and bake 20 to 25 minutes. Let cool before cutting into bars. Store in airtight container.

By K Marshall

Ingredients

• ✓ baking powder
• popcorn
• vegetable oil
• butter
• brown sugar
• corn syrup
• vanilla extract
• pretzel twist
• crispy rice cereal square
• pecan

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Place popcorn in a large pot with 2 tablespoons vegetable oil. Over a low heat, begin to pop the popcorn. Constantly shake the pot to ensure that the popcorn kernels and oil do not burn. Once the popping has slowed, remove the pot from heat.
3. 3 In a large saucepan, mix butter or margarine, brown sugar and corn syrup. Bring this mixture to a boil (over a medium heat) while stirring constantly. Reduce heat to medium-low and do not stir for 5 minutes. Remove the pan from heat and mix in baking powder and vanilla extract, stirring carefully.
4. 4 In a large baking pan, combine popcorn, pretzels, cereal and pecans. Pour the butter mixture over the popcorn mixture, stir to coat.
5. 5 Bake for 30 minutes, stirring the mixture after the first 15 minutes have elapsed.

By Leslie

Ingredients

• ✓ baking powder
• oil
• bitter ale
• all-purpose flour
• sesame seed
• cornstarch
• portobello mushroom

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Whisk ale, flour, sesame seeds, cornstarch, and baking powder together in a large bowl; batter will be thick and slightly lumpy.
3. 3 Dip mushroom strips into batter, 7 to 8 at a time; shake off excess.
4. 4 Lower mushroom strips carefully into the hot oil in batches. Fry until golden brown, 5 to 6 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining mushroom strips.

By JimChicago52

Ingredients

• ✓ baking powder
• all-purpose flour
• beer
• egg
• coconut
• shrimp
• oil

Instructions

1. 1 Line a baking sheet with wax paper; set aside.
2. 2 Whisk together 1/2 cup flour, beer, egg, and baking powder in a medium bowl until smooth. Place coconut and remaining 1/4 cup flour in 2 separate bowls.
3. 3 One at a time, hold shrimp by the tail and dredge in flour, shaking off excess. Dip in beer batter; allow excess to drip off. Roll in coconut, then place on the prepared baking sheet. Refrigerate for 30 minutes.
4. 4 Heat oil in a deep fryer or large skillet to 350 degrees F (175 degrees C).
5. 5 Working in batches, fry shrimp in hot oil, turning once, until golden brown, 2 to 3 minutes. Use tongs to remove shrimp to paper towels to drain.

By LINDAV10

Ingredients

• ✓ baking powder
• baking cup
• all-purpose flour
• sugar
• baking soda
• salt
• buttermilk
• egg
• butter
• dill
• salmon
• cream cheese

Instructions

1. 1 Preheat oven to 400 degrees F. Line a muffin pan with twelve Reynolds® Foil Baking Cups; set aside. In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center of flour mixture; set aside.
2. 2 Whisk together buttermilk, eggs, butter, and dill in a 2-cup measure. Add all at once to flour mixture. Gently stir just until moistened (batter should be lumpy). Chop 2 ounces of the smoked salmon. Gently fold in salmon.
3. 3 Spoon batter into prepared muffin cups, filling each three-fourths full.
4. 4 Bake for 15 minutes or until golden. Cool in cups on a wire rack for 5 minutes.
5. 5 Split the muffins and spread split sides with cream cheese. Sandwich some of the remaining 2 ounces smoked salmon in between muffin halves. Garnish with additional fresh dill.

By Reynolds KitchensR

Ingredients

• ✓ baking powder
• rice wine
• salt
• shrimp
• oil
• all-purpose flour
• water
• cornstarch
• egg yolk
• salt
• white sugar
• shortening

Instructions

1. 1 In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.
2. 2 Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C).
3. 3 In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.
4. 4 One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.

By SHERRY_G

Ingredients

• ✓ baking powder
• beer
• masa flour
• egg
• white sugar
• sweetened corn-based cereal
• cornmeal
• shrimp
• oil
• marmalade
• dijon mustard

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Whisk beer, masa flour, egg, sugar, and baking powder together in a bowl until beer batter is smooth. Place crushed cereal in a shallow bowl and cornmeal in a third shallow bowl.
3. 3 Dredge shrimp through cornmeal, holding shrimp by the tail; shake off excess cornmeal. Dip shrimp in beer batter, allowing excess to drip back into batter. Roll shrimp in the crushed cereal until evenly coated. Arrange coated shrimp on the prepared baking sheet and freeze for 15 minutes.
4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
5. 5 Working in batches, fry shrimp in the hot oil, turning once, until golden brown, 2 to 3 minutes. Transfer cooked shrimp to a paper towel-lined plate using tongs.
6. 6 Stir marmalade and mustard together in a bowl until sauce is smooth. Serve cooked shrimp alongside dipping sauce.

By Marie Medek Brenden

Ingredients

• ✓ baking powder
• all-purpose flour
• turmeric
• white sugar
• salt
• water
• oil
• jackfruit

Instructions

1. 1 Mix flour, turmeric, baking powder, sugar, and salt in a large bowl. Mix in water until batter is thick.
2. 2 Heat oil in a deep-fryer or large saucepan over medium heat. Dip jackfruit in the batter and cook in batches in hot oil until golden brown, 2 to 3 minutes per side.

By Shuk22

Ingredients

• ✓ baking powder
• cooking spray
• all-purpose flour
• salt
• greek yogurt
• garlic and herb cheese spread
• egg white
• everything bagel seasoning

Instructions

1. 1 Preheat an air fryer to 330 degrees F (165 degrees C). Spray the air fryer basket with cooking spray and set aside.
2. 2 Whisk flour, baking powder, and salt together in a bowl. Add yogurt and mix with a fork until well combined.
3. 3 Dust a work surface with flour. Remove dough from the bowl, and knead until no longer sticky, about 12 times. Add a little bit more flour if necessary.
4. 4 Evenly divide dough into 8 pieces and flatten into circles with the palm of your hand. Place 1/2 tablespoon cheese spread in the center of each circle. Pull up the edges of the dough to cover the cheese, roll into a ball, and pinch the seams closed.
5. 5 Brush each bagel bite with egg white and sprinkle with bagel seasoning.
6. 6 Transfer bagel bites, seam sides down, into the prepared air fryer basket. Do not overcrowd. Depending on the size of your air fryer, you may have to do 2 batches.
7. 7 Air fry until golden, 10 to 12 minutes. Remove bagel bites from the basket, and cool for about 10 minutes before serving.

By lutzflcat

Ingredients

• ✓ baking powder
• peanut oil
• flour
• beer
• cornstarch
• egg white
• white pepper
• baking soda
• celery salt
• black pepper
• asparagus
• parmesan cheese

Instructions

1. 1 Heat peanut oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Mix flour, beer, cornstarch, egg whites, baking powder, white pepper, baking soda, celery salt, and black pepper together in a bowl with a wire whisk to form the batter.
3. 3 Dip asparagus spears individually in the batter and place carefully in the hot oil. Fry until golden brown, about 2 minutes. Dust fried asparagus with Parmesan cheese.

By Cathy Ales

Ingredients

• ✓ baking powder
• white sugar
• shortening
• glutinous rice flour
• water
• sesame seed
• lotus paste
• vegetable oil

Instructions

1. 1 Combine sugar and shortening in a bowl to make a paste. Add rice flour, baking powder, and ice water and mix everything into a dough ball. Wrap in plastic film and refrigerate for 30 minutes.
2. 2 Remove dough from fridge and separate into 6 equal portions. Roll into balls and flatten the balls into thin disks. Portion lotus paste into 6 equal parts and roll into small balls. Set a lotus paste ball in the center of the flattened dough disks and wrap dough around the lotus paste. Roll between the palms of your hands until all the seams are gone and no lotus paste is showing.
3. 3 Pour sesame seeds onto a saucer and roll finished balls in the sesame seeds. Roll balls between your palms one more time to make sure sesame seeds stick.
4. 4 Pour oil into a pot and heat to 350 degrees F (175 degrees C). Drop balls into the hot oil and fry until golden brown, 5 to 6 minutes. Remove from the hot oil with a slotted spoon and drain on a paper towel-lined plate to absorb the excess oil
5. 5 Serve - be careful! The lotus paste inside the balls will be very hot.

By imperiallamianchi

Ingredients

• ✓ baking powder
• all-purpose flour
• salt
• milk
• milk
• egg
• butter
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Combine flour, salt, and baking powder in a bowl.
3. 3 Whisk 3/4 cup plus 2 tablespoons milk, egg, and 1 tablespoon melted butter together in a separate bowl. Mix into the flour mixture until the batter is fully combined.
4. 4 Heat 1 tablespoon butter in a large skillet over medium-low heat. Cooking several blini at a time, drop batter, one tablespoon at a time, onto the heated skillet.
5. 5 Cook until bubbles form, 1 1/2 to 2 minutes. Flip and continue cooking until brown, about 1 minute more. Move to a paper towel-lined plate to help soak up excess butter.
6. 6 Repeat with the remaining batter.

By Happykat

Ingredients

• ✓ baking powder
• all-purpose flour
• corn
• egg
• heavy cream
• salt
• pepper
• vegetable oil
• cane syrup

Instructions

1. 1 Whisk flour and baking powder into a bowl and mix in corn kernels. Whisk egg yolks with cream in a small bowl and stir into the corn mixture; season with salt and black pepper. Beat egg whites with an electric mixer until fluffy and stiff peaks form in a separate bowl. Gently fold egg whites into the batter, retaining as much volume as possible.
2. 2 Pour vegetable oil into a deep heavy skillet to a depth of 3 inches. Heat to 375 degrees F (190 degrees C).
3. 3 Drop fritters into the hot oil, 2 to 3 tablespoons at a time, and cook until golden brown, 2 to 3 minutes per side. Drain fritters on paper towels and serve drizzled with cane syrup.

By Lee A Vazquez-fitzmaurice

Ingredients

• ✓ baking powder
• butter
• egg
• all-purpose flour
• milk
• cheddar cheese
• spinach
• onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place butter in a 9x13-inch baking dish and melt butter in the oven. Remove the dish when butter is melted, about 3 minutes.
3. 3 Beat eggs in a large mixing bowl. Mix in flour, milk, and baking powder until combined. Mix in cheese, spinach, and onion. Spoon mixture into the buttered baking dish.
4. 4 Bake in the preheated oven for 35 minutes. Let cool for 45 minutes, then cut into bite-sized squares.

By irenedee

Ingredients

• ✓ baking powder
• salt
• black pepper
• paprika
• chicken wing
• honey
• sriracha sauce
• rice vinegar
• sesame oil
• sesame seed

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place an oven-proof wire rack over the foil.
2. 2 Whisk baking powder, salt, black pepper, and paprika together in a small bowl.
3. 3 Place chicken wings in a large bowl. Sprinkle 1/2 of the baking powder mixture over wings and toss to coat. Repeat with remaining baking powder mixture, tossing well to coat.
4. 4 Arrange wings on the rack of the prepared baking sheet.
5. 5 Bake in the preheated oven for 20 minutes. Turn wings and continue baking for 20 minutes. Turn wings again and bake until wings are browned and crispy, about 15 minutes more. Transfer wings to a large bowl.
6. 6 For the glaze: Whisk honey, sriracha sauce, rice vinegar, and sesame oil together in a bowl until smooth. Drizzle glaze over wings and toss to coat completely.
7. 7 Transfer wings to a serving platter and sprinkle sesame seeds over the top.

By John Mitzewich

Ingredients

• ✓ baking powder
• oil
• all-purpose flour
• salt
• white sugar
• egg
• milk
• shortening
• corn

Instructions

1. 1 Gather all ingredients and heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
2. 2 Combine flour, baking powder, salt, and sugar in a medium bowl. Beat egg, milk, and melted shortening together in a small bowl. Stir egg mixture into flour mixture. Stir in corn.
3. 3 Working in batches, drop fritter batter by spoonfuls into the hot oil. Fry until golden.
4. 4 Remove fritters with a slotted spoon and drain on paper towels.
5. 5 Serve and enjoy!

By Joan Zaffary

Ingredients

• ✓ baking powder
• all-purpose flour
• water
• active dry yeast
• sugar
• white sugar
• vegetable oil
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together 1/4 cup flour, 1/4 cup warm water, yeast, and 1 teaspoon sugar in a large bowl. Allow to sit for 30 minutes.
3. 3 Mix in remaining 1 ½ cups flour, remaining 1/2 cup warm water, 2 tablespoons sugar, vegetable oil, and salt. Knead until dough is smooth and elastic.
4. 4 Transfer to a greased bowl, roll to coat with oil, and let sit until tripled in size, 2 ½ to 3 hours.
5. 5 Punch down dough and spread out on a floured board. Sprinkle baking powder evenly on surface of dough; knead for 5 minutes.
6. 6 Divide dough in half; set aside one half in a covered bowl. Divide remaining half into 12 equal pieces.
7. 7 Shape each into a ball; transfer each ball to a small square of waxed paper with the smooth surface facing up. Repeat portioning and shaping with remaining dough half. Cover all 24 dough balls and let sit until doubled in size, about 30 minutes.
8. 8 Bring some water to a boil in a wok, then reduce heat to medium and keep water at a low boil. Place the steam plate on a small wire rack in the middle of the wok, leaving at least 2 inches of space between the plate and the wok. Working in batches, place buns on waxed paper squares onto the steam plate, leaving 1 to 2 inches between buns.
9. 9 Cover and steam buns for 15 minutes. Carefully remove the lid, so condensation doesn't drip onto buns. Continue steaming remaining buns until all are cooked.

By Carol Chung Chi Wa

Ingredients

• ✓ baking powder
• milk
• egg
• all-purpose flour
• basil
• salt
• garlic powder
• grapeseed oil
• white cheddar cheese curd

Instructions

1. 1 Whisk milk, egg, flour, baking powder, basil, salt, and garlic powder together in a bowl until batter is the consistency of eggnog.
2. 2 Heat grapeseed oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
3. 3 Coat cheese curds with batter; fry curds, 4 to 5 at a time, in hot oil until golden brown, about 1 minute. Drain on a plate lined with paper towels.

By tamramontroy

Ingredients

• ✓ baking powder
• vegetable oil
• chickpea flour
• salt
• cayenne pepper
• cumin seed
• water
• potato

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Whisk gram flour, salt, cayenne pepper, cumin seeds, and baking powder together in a bowl. Stir lukewarm water into flour mixture, 1/2 cup at a time, until batter has a thick pancake-batter consistency.
3. 3 Dip potato slices in batter until well-coated.
4. 4 Working in batches, cook coated potatoes in hot oil, turning once, until golden and crispy, 2 to 4 minutes. Transfer potatoes to a paper-towel lined plate to drain.

By DarkAngel

Ingredients

• ✓ baking powder
• cod
• water
• all-purpose flour
• black pepper
• tomato
• green onion
• water
• vegetable oil

Instructions

1. 1 Soak cod in cold water to rehydrate it and remove excess salt, 8 hours to overnight.
2. 2 Remove bones and skin from fish. Flake and shred fish into small pieces; set aside.
3. 3 Sift flour, pepper, and baking powder into a large bowl. Add tomatoes, green onions, and flaked cod. Pour in 1/2 cup water; stir until well blended.
4. 4 Heat 1/4 inch of oil in a large, heavy skillet over medium heat.
5. 5 Drop rounded spoonfuls of batter into the skillet; fry in hot oil until golden brown and crisp, about 5 minutes per side. Drain on paper towels and serve hot.

By Monique C

Ingredients

• ✓ baking powder
• cottage cheese
• egg
• all-purpose flour
• half and half
• white sugar
• nutmeg
• salt
• vegetable oil
• confectioners' sugar

Instructions

1. 1 Beat together cottage cheese and egg in a medium bowl. Stir in flour, half-and-half, sugar, baking powder, nutmeg, and salt; mix until batter is just combined.
2. 2 Heat 2 inches oil in a deep pot to 375 degrees F (190 degrees C).
3. 3 Drop batter by rounded tablespoons into hot oil and fry until golden brown on all sides, 3 to 4 minutes. Drain on a paper towel-lined plate and sprinkle with confectioners' sugar. Serve hot.

By Rachel