Type what you have

Ingredients

• ✓ vegetable oil
• matzo cracker
• egg
• salt
• pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Break matzo into pieces in a bowl; cover with hot water and soak until matzo just begins to soften, about 30 to 60 seconds. Drain and squeeze out water; set matzo aside.
3. 3 Beat egg, salt, and pepper together in a small bowl until fluffy; mix in matzo.
4. 4 Heat butter or oil in a skillet over medium heat; pour matzo-egg mixture into skillet. Cook until egg is cooked on one side, about 1 minute; flip and cook on other side, about 1 minute more.

By Janice Weisberger

Ingredients

• ✓ vegetable oil
• water
• matzo sheet
• egg
• kosher salt
• butter
• kosher salt

Instructions

1. 1 Heat vegetable oil in a nonstick frying pan over low heat.
2. 2 Pour hot water into a bowl. Break matzo sheets into small chunks and soak in hot water, about 2 minutes.
3. 3 Whisk eggs and 1/8 teaspoon kosher salt in a separate bowl. Strain matzo and shake to remove excess water; stir matzo into egg mixture.
4. 4 Pour heated oil out of the frying pan; place 1/2 tablespoon butter into the hot pan.
5. 5 Pour matzo and egg mixture into hot butter; cover and cook until a pattie forms, about 10 minutes.
6. 6 Slide matzo pattie onto a plate.
7. 7 Place remaining 1/2 tablespoon butter into the hot pan.
8. 8 Place a second plate over matzo pattie and flip over, so the uncooked side is on the bottom.
9. 9 Slide matzo pattie into the pan with hot butter; cover and cook until the bottom is browned, about 8 minutes. Remove from heat and season with kosher salt.

By chopper

Ingredients

• ✓ vegetable oil
• potato
• onion
• egg
• salt
• all-purpose flour

Instructions

1. 1 Place the potatoes and onion into a bowl, and stir in eggs, salt, and flour as needed to make the mixture hold together. With wet hands, scoop up about 1/3 cup of the mixture per patty, and form into flat round or oval shapes.
2. 2 Heat the vegetable oil in a large skillet over medium heat until it shimmers, and gently place the patties into the hot oil. Fry until the bottoms are golden brown and crisp, 5 to 8 minutes, then flip with a spatula and fry the other side until golden.
3. 3 Line a colander or strainer with 2 paper towels, and drain the cooked latkes in the colander. Serve hot.

By Karen Dsouza

Ingredients

• ✓ vegetable oil
• all-purpose flour
• white sugar
• baking powder
• water
• banana
• vanilla extract

Instructions

1. 1 Whisk flour, sugar, and baking powder together in a bowl until thoroughly mixed. Stir in water, bananas, and vanilla until combined; dough will be smooth and sticky.
2. 2 Heat 3 inches oil in a deep fryer to 350 degrees F (175 degrees C).
3. 3 Working in batches of four to five at a time, scoop a scant 1/4 cup batter with a large spoon, then use another spoon to gently push it off into the deep fryer. Fry until panikeke float to the top and turn golden brown, about 3 minutes per side. Drain on paper towels.

By Koki

Ingredients

• ✓ vegetable oil
• yeast
• sugar
• water
• flour
• salt
• milk
• cornmeal

Instructions

1. 1 In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. To make crumpet rings, cut aluminum foil into 7x12 inch pieces. Fold in half lengthwise and then in thirds, making 6 layers. Form into a 3 1/2 inch diameter circle and tape shut on the outside.
2. 2 In a large bowl, mix together flour and salt. Stir in the milk, oil and yeast mixture. Beat well until smooth. Cover with plastic wrap and let rise in a warm place until doubled, about 60 minutes. Lightly grease or butter the inside of the crumpet rings and dip the rings in cornmeal.
3. 3 Heat a griddle or frying pan over medium low heat. Sprinkle cornmeal on the griddle and place the rings on the griddle. Deflate the batter by stirring. Pour 1/4 cup of batter into each ring. Cook slowly for about 10 minutes or until pale brown. Carefully remove the rings and turn the biscuits over. Bake on second side about 8 minutes or until light brown. Transfer to a rack to cool.

By Bobbi Jo

Ingredients

• ✓ vegetable oil
• russet potato
• yellow onion
• egg
• all-purpose flour
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Place potatoes and onion into a large bowl and pour enough cold water in the bowl to cover by several inches. Let rest until potatoes and onion are completely soaked, 20 to 30 minutes. Pour potato mixture into a colander, rinse, drain, and squeeze repeatedly to remove all moisture.
2. 2 Whisk eggs, flour, salt, black pepper, and cayenne pepper together in a bowl until smooth.
3. 3 Mix potato mixture and egg mixture together in a large bowl with a spatula.
4. 4 Heat 1/4-inch oil in a heavy skillet over medium-high heat. When oil shimmers, drop large spoonfuls of potato batter into hot oil and flatten with a spatula to about 1/2-inch thick. Cook until the edges of pancakes are golden brown and crispy, 3 to 5 minutes. Reduce heat to medium, flip pancakes, and cook until golden brown and crispy on the other side, about 5 minutes more. Repeat cooking process with remaining batter.

By John Mitzewich

Ingredients

• ✓ vegetable oil
• instant yeast
• bread flour
• water
• egg
• white sugar
• salt
• onion
• poppy seed
• salt
• flour
• butter
• egg
• salt

Instructions

1. 1 Whisk together the yeast and 3/4 cup of bread flour. Sprinkle the yeast mixture over warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
2. 2 Combine the yeast mixture with 2 eggs, vegetable oil, sugar, and 1 1/2 teaspoon of salt in a large mixing bowl; stir well to combine. Stir in half of the remaining bread flour until no dry spots remain. Stir in the remaining bread flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 2 hours.
3. 3 Line and generously grease a baking sheet. Set aside. Mix onion, poppy seeds, 1/4 teaspoon salt, all-purpose flour, and butter together in a bowl. Divide onion mixture into 2 equal portions. Set aside. Divide dough into 2 equal portions. Roll each portion into approximately 30x4 inch strips. Spoon the onion mixture down the center of each strip lengthwise. Begin pulling the edges of the dough up to wrap around the filling, pinching the edges to close securely.
4. 4 Arrange the strands side by side, seam side down. Beginning in the middle of each strand, braid the strands together by crisscrossing each side, making sure to keep the seam side down. Once both sides are braided, pinch the edges together to form a ring. Place the ring on the prepared baking sheet and cover with plastic wrap. Allow ring to rise until tripled in volume, about 1 1/2 hours.
5. 5 Preheat an oven to 325 degrees F (165 degrees C). Arrange the oven rack to the lowest position. Beat 1 egg and 1 pinch of salt together in a bowl. Brush the braided ring with the egg mixture. Sprinkle with additional poppy seeds, if desired.
6. 6 Bake in preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, turning the pan around half way through so the ring browns evenly, 45 to 50 minutes.

By Sherri Rochester

Ingredients

• ✓ vegetable oil
• confectioners' sugar
• white sugar
• water
• egg white
• water
• cranberry sauce
• allspice
• nutmeg
• cinnamon
• ginger
• salt
• instant yeast
• all-purpose flour
• egg yolk
• egg
• white sugar
• pumpkin puree
• milk
• butter

Instructions

1. 1 Place butter in the mixing bowl of a stand mixer. Pour hot milk over butter; stir occasionally until butter melts. Whisk pumpkin puree, 3/4 cup white sugar, eggs, and egg yolk into milk mixture.
2. 2 In separate bowl, combine flour, yeast, salt, ginger, cinnamon, and allspice. Using the paddle attachment, mix in about 4 cups of flour mixture on low speed. Scrape down sides of bowl and underneath paddle. Add remaining flour and mix, scraping down sides, on low speed until fully combined. Dough will be very wet, almost cookie-dough consistency; don't worry, it will absorb moisture as it sits.
3. 3 Transfer dough to a greased bowl. Cover bowl with plastic wrap lightly coated with cooking spray. Refrigerate for at least 5 hours or overnight.
4. 4 Combine canned cranberry sauce with 1/3 cup water in a small saucepan. Break the sauce up slightly with a spoon. Heat, covered, over medium-low heat, stirring occasionally, until cranberry sauce melts, about 25 minutes. Pour into a bowl and refrigerate.
5. 5 Place chilled dough on well-floured work surface. Shape it into a ball, divide the dough in half, and return half the dough to the greased bowl. Cover with greased plastic wrap and refrigerate. Roll out remaining dough half, flouring surface as needed, to 1/4-inch thickness. Cut out dough rounds with a 3-inch cutter.
6. 6 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone liner. This will prevent the dough from sticking and tearing.
7. 7 Transfer dough rounds to prepared baking sheet in pairs (one will be the top half, the other the bottom half of the doughnut). Gather up remaining dough scraps and add them to the dough stored in the refrigerator.
8. 8 Whisk egg white with 1 teaspoon water. Brush the rounds that will be the bottom halves of the doughnuts with the beaten egg white.
9. 9 Spoon 1 teaspoon cranberry jelly into center of each bottom round; arrange second round on top and press edges to seal. Let doughnuts rest 20 minutes.
10. 10 Working in batches, fry doughnuts until well browned, about 1 1/2 minutes per side. Drain doughnuts on paper towels. Pour 1/2 cup white sugar into a bag or large bowl; toss doughnuts in sugar to coat. Dust doughnuts with confectioners' sugar before serving. Repeat with remaining dough.

By Gremolata

Ingredients

• ✓ vegetable oil
• kimchi
• egg

Instructions

1. 1 Heat oil in a skillet or wok over medium heat. Cook kimchi in hot oil until softened, about 2 minutes; add eggs. Cook and stir eggs and kimchi together until eggs are set, 2 to 3 minutes.

By Jacob0206

Ingredients

• ✓ vegetable oil
• ✓ vegetable oil
• milk
• egg
• chestnut flour

Instructions

1. 1 Whisk milk, eggs, and 1 tablespoon vegetable oil together in a bowl until thoroughly combined. Mix in chestnut flour, 1/4 cup at a time, until batter is a liquid consistency, mixing well to avoid lumps. Whisk vigorously; pour through a fine-mesh strainer to remove any lumps.
2. 2 Heat vegetable oil in an 8-inch crêpe pan over medium-high heat. Pour 1/4 cup batter into the prepared pan and immediately rotate the pan to spread batter out in a thin layer to cover the entire surface. Cook until edges are browned and easily loosened with a spatula, 2 to 3 minutes per side. Transfer to a serving plate. Repeat with remaining batter.

By Buckwheat Queen

Ingredients

• ✓ vegetable oil
• egg
• milk
• salt
• rice flour

Instructions

1. 1 Beat the eggs in a mixing bowl; stir in the milk, vegetable oil, and salt. Whisk in the rice flour until no dry lumps remain. Cover the bowl and let stand at room temperature for 1 hour or in the refrigerator overnight.
2. 2 Heat a lightly-oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter.

By ilikeit

Ingredients

• ✓ vegetable oil
• whole wheat bread
• banana
• cream cheese
• white sugar
• cinnamon
• egg

Instructions

1. 1 Heat oil in a skillet over medium heat.
2. 2 Flatten bread slices using a rolling pin. Mix bananas and cream cheese together in a bowl; add sugar and cinnamon and mix well. Whisk eggs in a separate bowl.
3. 3 Spread about 2 1/2 tablespoons banana mixture onto 1 end of each flattened bread slice. Roll bread slice around filling. Dip bread rolls in the egg until coated and place in the hot skillet, working in batches if needed.
4. 4 Cook French toast rolls in the hot oil until browned, 2 to 3 minutes per side. Repeat with remaining rolls.

By Glo

Ingredients

• ✓ vegetable oil
• banana
• vanilla extract
• egg
• baking mix
• sugar
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Generously grease the bottom of a 9 x 5 inch loaf pan.
2. 2 Measure oil, bananas, vanilla, eggs, baking mix, sugar, and nuts into a large bowl. Beat vigorously with a spoon for about 30 seconds. Pour the batter into the prepared pan.
3. 3 Bake until a wooden pick inserted in center comes out clean, about 55 to 65 minutes. Cool for 5 minutes in the pan. Loosen sides of loaf from the pan. Remove to a wire rack to cool completely.

By JJOHN32

Ingredients

• ✓ vegetable oil
• egg
• milk
• pancake and waffle mix
• cream of wheat cereal

Instructions

1. 1 Beat egg, milk, and oil in large bowl with wire whisk until well blended. Add pancake mix and uncooked cereal; stir just until moistened.
2. 2 Ladle batter onto hot greased griddle or skillet, using 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn to brown other sides.
3. 3 Top pancakes evenly with 1-1/2 cups cut-up fresh fruit and one 8-oz. container of your favorite flavor of low-fat yogurt mixed with 1 tbsp. honey.

By Cream of Wheat

Ingredients

• ✓ vegetable oil
• gluten-free baking and pancake mix
• water
• egg
• buckwheat flour

Instructions

1. 1 Mix gluten-free pancake mix, water, egg, buckwheat flour, and vegetable oil together in a bowl until there are no lumps. Add additional water if needed to thin batter. Let batter sit for 15 minutes for fluffier pancakes.
2. 2 Heat a lightly oiled griddle over medium-low heat. Pour 1/4 cup batter onto the hot griddle and cook until golden brown, about 2 minutes. Flip and cook until opposite side is golden brown, about 1 minute more.

By nascarrunner71

Ingredients

• ✓ vegetable oil
• egg
• green onion
• tomato
• salt

Instructions

1. 1 Heat the oil in a large skillet over medium heat. When the oil is hot, add the eggs, and green onion; cook and stir until the eggs are almost solid. Add the tomatoes, and cook until eggs are firm. Season with salt, and serve.

By SONGEUR9

Ingredients

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

Instructions

1. 1 Preheat waffle iron. In a large mixing bowl, sift together flour, baking powder and salt. Stir in milk, oil and egg yolks until mixture is smooth. In a separate bowl, beat egg whites until soft peaks form. Gently fold egg whites into batter.
2. 2 Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden; serve hot.

By Karen M P

Ingredients

• ✓ vegetable oil
• egg
• brown sugar
• old-fashioned oat
• baking powder
• cinnamon
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
2. 2 Whisk eggs, oil, and brown sugar together in a bowl until brown sugar is dissolved. Combine oats, baking powder, cinnamon, and salt in a separate bowl; stir into egg mixture just until moistened. Spoon the oat mixture into the prepared baking dish.
3. 3 Bake in the preheated oven until edges are golden brown, 20 to 25 minutes.

By Marsha

Ingredients

• ✓ vegetable oil
• hash brown
• onion
• bacon
• cheddar cheese
• green chile pepper
• egg
• flour tortilla

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.
2. 2 Heat oil in a large skillet over medium heat. Add hash browns and onion; cook and stir until hash browns are crispy, about 10 minutes.
3. 3 Place bacon in a separate skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into smaller pieces.
4. 4 Layer hash brown-onion mixture, bacon pieces, 1 1/2 cup Cheddar cheese, and green chile peppers in the bottom of the prepared baking pan. Crack eggs, one at a time, on top. Sprinkle remaining 1/2 cup Cheddar cheese over eggs.
5. 5 Bake in the preheated oven until eggs are firm and cheese starts to brown, 20 to 30 minutes. Serve with flour tortillas.

By boogiemom

Ingredients

• ✓ vegetable oil
• egg
• vanilla extract
• barley flour
• white sugar
• baking powder
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a small baking dish.
2. 2 Beat eggs, vegetable oil, and vanilla extract together in a large bowl. Mix barley flour, sugar, baking powder, and salt together in a separate bowl; add to eggs mixture and stir to make a smooth batter. Pour batter into prepared baking dish.
3. 3 Bake in preheated oven until brown on top and set in the center, 20 to 30 minutes.

By sustain3earth

Ingredients

• ✓ vegetable oil
• milk
• egg
• self-rising flour

Instructions

1. 1 Whisk milk, egg, and 2 tablespoons oil together in a bowl. Stir in flour until combined.
2. 2 Heat remaining 1/2 tablespoon oil on a griddle over medium heat until drops of water sprinkled on it evaporate noisily. Working in batches, pour 1/8 cup batter (or 1/4 cup for larger pancakes) onto the griddle for each pancake. Cook until bubbles begin to form on top, 2 to 3 minutes. Flip with a metal spatula and cook until golden brown on the other side, about 1 more minute.

By Jan H

Ingredients

• ✓ vegetable oil
• all-purpose flour
• baking powder
• milk
• egg
• blueberry

Instructions

1. 1 Mix flour and baking powder together in a small bowl. Mix milk, egg, and 2 tablespoons vegetable oil together in a large bowl. Stir flour mixture into milk mixture until batter is smooth. Set aside to allow batter to thicken, about 1 minute.
2. 2 Heat about 1 teaspoon vegetable oil in a skillet or griddle over medium heat. Drop batter by large spoonfuls onto the griddle, add blueberries, and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining oil and batter.

By Kaylee Sawyer

Ingredients

• ✓ vegetable oil
• lemon cake mix
• egg
• instant lemon pudding mix
• water
• poppy seed

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8x4 inch loaf pans.
2. 2 In a large bowl, mix together the cake mix, eggs, oil, pudding mix, water, and poppy seeds. Spread batter into two greased 8x4 inch loaf pans.
3. 3 Bake at 350 degrees F (175 degrees C) for 25 minutes or until a toothpick inserted into the cake comes out clean.

By Marian Collins

Ingredients

• ✓ vegetable oil
• rice
• egg
• green onion
• soy sauce

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Spread rice in a flat layer in hot oil; cook until crispy on the bottom, 2 to 3 minutes.
2. 2 Stir egg into rice until scrambled, about 2 minutes more. Sprinkle green onions on top and season with soy sauce.

By caquilter

Ingredients

• ✓ vegetable oil
• onion
• potato
• corned beef
• black pepper
• cider vinegar

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onions and potatoes; cook and stir until slightly browned, about 5 minutes.
2. 2 Stir in corned beef and season with pepper. Stir in vinegar, 1 tablespoon at a time, cooking for 2 to 3 minutes in between each addition. Partially cover skillet, reduce heat to medium-low, and cook, stirring occasionally, for about 20 minutes or until potatoes are tender.

By dave c

Ingredients

• ✓ vegetable oil
• soy milk
• all-purpose flour
• sugar
• cinnamon
• bread

Instructions

1. 1 Whisk soy milk, flour, sugar, and cinnamon together in a bowl until well beaten. Pour into a pie pan or other wide, shallow dish.
2. 2 Heat oil in a skillet over medium-high heat.
3. 3 Dip each slice of bread into the soy milk mixture and place into the skillet. Cook until golden brown and crispy on both sides, 5 to 7 minutes.

By terpgirl23

Ingredients

• ✓ vegetable oil
• bacon
• egg
• baking mix
• milk
• cheddar cheese

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces.
2. 2 Beat 3 eggs in a small bowl until smooth; pour into the hot skillet. Cook, stirring, over medium heat until scrambled and set, about 5 minutes.
3. 3 Preheat a cake pop maker according to manufacturer's instructions.
4. 4 Combine remaining egg, baking mix, milk, and vegetable oil in a large bowl to make pancake batter.
5. 5 Fold crumbled bacon, scrambled eggs, and Cheddar cheese gently into the batter.
6. 6 Fill wells of preheated cake pop machine with batter. Cook until golden brown, 4 to 6 minutes. Repeat with remaining batter.

By jennlup

Ingredients

• ✓ vegetable oil
• milk
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder

Instructions

1. 1 Place milk, sugar, eggs, oil and vanilla in the blender. Add flour and baking powder. Blend until smooth.
2. 2 Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

By Geraldine

Ingredients

• ✓ vegetable oil
• black-eyed pea
• onion
• garlic
• all-purpose flour
• water
• nutmeg
• white sugar

Instructions

1. 1 Cover black-eyed peas with water, and soak overnight.
2. 2 Heat vegetable oil in a large saucepan over medium heat. Stir in garlic and onion, and cook until softened, about 4 minutes. Stir in flour until evenly combined with onion. Add water, nutmeg, and sugar. Drain peas, and add to saucepan. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the black-eyed peas are tender, about 30 minutes.

By Linda

Ingredients

• ✓ vegetable oil
• egg
• milk
• all-purpose flour
• baking soda
• salt
• brown sugar
• oatmeal

Instructions

1. 1 Whisk together egg, oil, and milk until smooth. Sift together flour, baking soda, and salt; add to egg mixture along with brown sugar, and oatmeal; stir until just combined.
2. 2 Heat a lightly oiled griddle or frying pan over medium high heat. Pour or spoon the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

By Allrecipes Member