Main Dish Articles

Crispy Cheddar Corn Potato Fritters

Crispy Cheddar Corn Potato Fritters

Makes 12–16 fritters

For the Fritters:

2 medium potatoes , peeled and grated (about 2 cups)
1 cup canned or fresh corn kernels
1/2 cup shredded cheddar cheese
1/4 cup all-purpose flour
1/4 cup finely chopped green onions (optional, for extra flavor)
1 large egg , lightly beaten
1/2 tsp garlic powder
1/2 tsp paprika
Salt and pepper , to taste
Vegetable oil , for frying

For Serving:

Sour cream or Greek yogurt (for dipping)
Hot sauce or sriracha mayo (optional, for spice lovers)

Step-by-Step Instructions

Step 1: Prepare the Potatoes

Grate the potatoes using a box grater. Squeeze out excess moisture using a clean kitchen towel or paper towels—this step is key to achieving crispy fritters.

Step 2: Mix the Ingredients

In a mixing bowl, combine the grated potatoes, corn kernels, shredded cheddar cheese, flour, green onions (if using), egg, garlic powder, paprika, salt, and pepper. Mix until well combined.

Step 3: Shape the Fritters

Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
Scoop about 2 tablespoons of the mixture per fritter and shape into small patties (about 2–3 inches wide). Flatten slightly to ensure even cooking.

Step 4: Fry the Fritters

Carefully place the fritters in the hot oil, working in batches to avoid overcrowding. Fry for 2–3 minutes per side , or until golden brown and crispy.
Transfer the cooked fritters to a paper towel-lined plate to drain excess oil.

Step 5: Serve

Serve the fritters warm with sour cream, Greek yogurt, or your favorite dipping sauce. Add a sprinkle of fresh herbs like parsley or chives for garnish if desired.

Why This Recipe Works

Grated Potatoes : Create a fluffy, tender base while still providing structure for the fritters.
Cheese Magic : Melted cheddar binds the ingredients together and adds gooey, cheesy goodness.
Corn Sweetness : Corn kernels bring natural sweetness and texture, balancing the savory flavors.
Variations to Try
Spice It Up : Add diced jalapeños or a pinch of cayenne pepper for heat.
Herb Upgrade : Stir in fresh cilantro, parsley, or dill for added freshness.
Gluten-Free Option : Substitute the flour with almond flour or gluten-free flour blend.
Veggie Boost : Add finely grated zucchini or carrots for extra nutrition.
Baked Version : Form the fritters and bake them on a parchment-lined sheet at 400°F (200°C) for 15–20 minutes, flipping halfway through, for a healthier option.
Tips for Success
Squeeze Out Moisture : Removing excess liquid from the potatoes ensures crispier fritters.
Don’t Overcrowd the Pan : Fry in batches to maintain even cooking and prevent sogginess.

Mini Pizzas

Mini Pizzas

2 yellow peppers
1 red pepper
2 green peppers
1.5 cups of warm water (300 ml)
1/2 cup vegetable oil (100 ml)
1 tablespoon dry yeast (10 grams)
1 tablespoon granulated sugar (20 grams)
4 cups flour (480 grams)
1 teaspoon salt (8 grams)
150 grams braided cheese
150 grams cheddar cheese

Soak yeast in water 1 cup water and 1 tbps sugar, put in a warm place to foam. When it's ready put flour in a bowl, add yeast mixture, remaining water, oil and salt. Mix until flour is used up. Cover , put in a warm place until double in size. Form your dough into 6 disc. Add your ingredients, meats are optional. Preheat oven 350 degrees, bake for 15 - 20 minutes, all ovens are different so check after 15 minutes.

Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Ingredients:

1 lb halal crab meat (fresh or canned, drained)

1 cup shredded cheddar cheese

1 cup halal-friendly breadcrumbs

2 tbsp chopped fresh parsley

2 garlic cloves, minced

1/4 cup finely chopped green onions

Zest of 1 lemon

2 large eggs

1/2 tsp sea salt

1/4 tsp smoked paprika

2 tbsp olive oil (for pan frying) For the Lemon Butter Drizzle:

Juice of 1 lemon

3 tbsp unsalted butter (halal-certified)

1 garlic clove, finely grated

1 tsp chopped fresh dill (optional)

Directions:

In a large bowl, combine the crab meat, cheddar cheese, breadcrumbs, parsley, garlic, green onions, lemon zest, eggs, salt, and paprika. Mix gently until well combined.

Form the mixture into 8–10 evenly sized patties, pressing lightly to shape without packing too tight.

Heat olive oil in a non-stick skillet over medium heat. Add the crab cakes in batches and cook for 3–4 minutes per side until golden brown and heated through.

While the cakes are cooking, melt butter in a small saucepan over low heat. Add garlic and sauté until fragrant (about 30 seconds), then whisk in the lemon juice and dill.

Drizzle warm lemon butter over crab cakes just before serving. Garnish with extra herbs and lemon wedges, if desired.

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Ingredients:

4 medium zucchinis

1 tablespoon olive oil

2 garlic cloves, minced

1 small onion, finely chopped

1 ½ cups mushrooms, diced

2 cups fresh spinach, chopped

1 cup ricotta cheese

¼ cup grated parmesan cheese

½ teaspoon dried oregano

Salt and pepper, to taste

½ cup shredded mozzarella

Fresh parsley, for garnish

Optional ;Add meat of your choice

Directions:

Preheat oven to 375°F (190°C). Line a baking dish with parchment paper.

Slice zucchinis lengthwise and scoop out the center flesh with a spoon, creating "boats". Set aside.

Heat olive oil in a skillet over medium heat. Sauté garlic and onions until translucent.

Add mushrooms and cook until tender. Stir in chopped spinach and cook until wilted. Remove from heat.

In a mixing bowl, combine the spinach-mushroom mixture with ricotta, parmesan, oregano, salt, and pepper.

Spoon the filling into each zucchini boat. Top with shredded mozzarella.

Place stuffed zucchinis in the baking dish and bake for 20–25 minutes, until cheese is bubbly and golden.

Garnish with fresh parsley before serving.

Sweet & Sour Chicken

Sweet & Sour Chicken

Ingredients:

1 lb boneless, skinless chicken breast, cut into bite-sized chunks 1 tsp garlic powder 3 tbsp cornstarch

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp ground ginger

1 large egg, beaten

1/4 cup cornstarch (for dredging)

1/4 cup neutral oil (like canola or sunflower) for frying

1 green bell pepper, chopped

1 red bell pepper, chopped

1 cup pineapple chunks (in juice, drained)

1/2 yellow onion, chopped

For the Sweet & Sour Sauce:

1/2 cup ketchup

1/3 cup rice vinegar (halal-certified)

1/4 cup honey

1/4 cup pineapple juice (from the canned pineapple)

2 tbsp low-sodium soy sauce

1 tbsp cornstarch + 2 tbsp water (for slurry)

Directions:

In a mixing bowl, season the chicken with garlic powder, ginger, salt, and pepper. Add the beaten egg and mix until chicken is coated.

Dredge chicken pieces in cornstarch until fully coated. Set aside.

Heat oil in a pan over medium heat. Fry chicken in batches until golden and crispy. Remove and drain on paper towels.

In a separate pan, sauté onions and bell peppers for 3 minutes. Add pineapple chunks and stir for another 2 minutes.

In a bowl, whisk together ketchup, vinegar, honey, pineapple juice, and soy sauce. Pour sauce into the pan with veggies. Bring to a simmer. Add cornstarch slurry to thicken the sauce.

Toss fried chicken into the sauce and stir until well coated. Simmer for 2 minutes and serve hot!

More Articles …