#homemadedippingsauce

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Crispy Cucumber Blossom Fritters with Zesty Dipping Sauce These light, crispy fritters highlight the delicate flavor of cucumber blossoms with a perfectly crunchy coating. Paired with a zesty dipping sauce, they make an impressive appetizer or snack that’s as unique as it is delicious. Ingredients For the fritters: 1 ¼ cups all-purpose flour (sifted) ½ teaspoon baking powder ½ teaspoon salt ½ teaspoon garlic powder ½ teaspoon sweet paprika Optional: Cayenne pepper (to taste, up to ½ teaspoon for a spicy kick) ½ teaspoon Italian seasoning 1 egg (beaten) ? cup club soda or unflavored seltzer 1.5–2 cups cucumber plant blossoms (male blossoms only, washed and dried) ¼–½ cup finely diced scallions ~2 cups vegetable oil (enough to fill ~2 inches in your cooking pot or fryer) For the dipping sauce: 2 tablespoons mayonnaise 2 tablespoons ketchup Splash of hot sauce (to taste) Squeeze of lime juice (to taste) Instructions Prepare Ingredients: Gather all ingredients in advance. You’ll mix the batter as the oil preheats, so have everything ready to go. Preheat Oil: Heat the vegetable oil in a deep pot or fryer to 325°F–350°F. Test the oil by inserting a toothpick; it should produce small bubbles. If no bubbles form, the oil isn’t hot enough. If the bubbles are too vigorous, lower the heat. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, garlic powder, sweet paprika, cayenne pepper (if using), and Italian seasoning. Combine Wet Ingredients: In a separate small bowl, whisk the beaten egg with the club soda or seltzer. The mixture will fizz; do not overmix. Make the Batter: Gradually pour the wet ingredients into the dry ingredients, mixing until just combined. The batter should be thick and slightly lumpy, similar to a thicker-than-pancake batter. Add Blossoms and Scallions: Gently fold in the cucumber blossoms and scallions, being careful not to overmix. Fry the Fritters: Use a tablespoon or a trigger-release scoop to drop small portions of batter into the hot oil. Avoid making large fritters, as they will puff up while frying. Fry for 3–5 minutes, flipping halfway through, until golden brown. Adjust the heat if the fritters brown too quickly. Drain: Remove the fritters with tongs and place them on a plate lined with paper towels to absorb excess oil. Prepare the Dipping Sauce: In a small bowl, mix together mayonnaise, ketchup, hot sauce, and lime juice. Adjust the flavor to taste with additional lime juice, salt, or pepper. Serve and Enjoy: Serve the fritters warm with the dipping sauce on the side. Perfectly crisp and bursting with flavor, they’ll disappear in no time! Tags:

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{ #funkyfoodfinds } || source: haochigr

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Cheesesteak Spring Rolls A delicious twist on a classic, these cheesesteak spring rolls are filled with savory roast beef, melted cheese, and a kick of jalapeño, all perfectly complemented by a sweet chili dipping sauce. Ingredients: For the sweet chili dipping sauce: ½ cup rice vinegar ½ cup granulated sugar 3 cloves garlic, minced 2 teaspoons red pepper flakes 1 tablespoon cornstarch For the cheesesteak spring rolls: 2 tablespoons extra-virgin olive oil 1 cup finely diced yellow onion 1 medium jalapeño, seeded and diced 1 pound shaved roast beef 1 tablespoon Worcestershire 7 slices white American cheese Kosher salt, as needed Freshly ground black pepper, as needed 8 egg roll wrappers 2 teaspoons diced chives, for garnish Instructions: For the sweet chili dipping sauce: Add the rice vinegar, sugar, garlic, ¼ cup of water, and red pepper flakes to a small pot. Bring to a boil then reduce to a simmer, stirring until the sugar dissolves. Simmer until the mixture reduces slightly, about 6 minutes. In a small bowl, whisk together the cornstarch and 1 tablespoon of cold water. Add the slurry to the sugar mixture, whisking to combine. Continue to simmer the mixture until the sauce becomes thick and shiny, about an additional 4 minutes. Remove to a small bowl or jar and let cool completely. Use or store covered and refrigerated in an airtight container for up to 1 month. For the cheesesteak spring rolls: Heat a large cast iron pan or large skillet over medium high heat, add the olive oil and heat through. Add the onion and jalapeño and sauté, stirring occasionally until the onion is tender, about 5 minutes. Add the roast beef and top with Worcestershire followed by slices of American cheese. Turn the heat to medium low and allow the cheese to melt. Once the cheese melts, use a metal spatula to mix it up with the beef, using the spatula to chop the beef into smaller pieces. Season to taste with salt and pepper. Remove to a medium mixing bowl and let the filling cool to the touch. Fill a small bowl with just a little water. Scoop about 3 tablespoons of the filling and drop just below the center of the egg roll wrapper. Pull the bottom corner up and fold each side in, then continue to tightly roll the wrapper. Dip one finger in water and spread around the edge of the wrapper to seal it. Set aside and continue with the remaining wrappers and filling. Add enough oil to reach 2-inches up the side of a large cast iron skillet. Heat the oil to 350ºF (180ºC). Once the oil is hot, work in batches and add spring rolls, frying until golden brown on all sides, about 2 to 3 minutes. Remove to a paper towel-lined plate or rack set over a baking sheet to drain. Repeat with the remaining spring rolls. Cut the spring rolls in half diagonally and garnish with chives. Serve hot with the chili dipping sauce on the side.