Bob's Savory Oat Fritters | Bob's Red Mill Natural Foods
Our recipe for the 2010 Golden Spurtle Competition in Scotland! High Fiber, Low Sugar.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bobsredmill.com.
Cooking tools:
- Deep fryer
- Deep-fry thermometer
- Spider strainer
- Saute pan
- Pot
- Skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Slotted spoon
- Fine-mesh sieve
- Measuring cup
- Plate
- Paper towel
Ingredients
- 1 cup Steel Cut Oats or Organic Steel Cut Oats
- 2-1/2 cups Chicken Broth (1 cup separate)
- 1/3 cup Shallots minced
- 2 Tbsp Olive Oil
- 1 oz Porcini Mushrooms dried
- 1 cup Parmesan Cheese grated
- 1 cup Pancetta raw, fat removed, cut into 1/4-inch pieces*
- 2 Tbsp Thyme
- 12 to 16 pieces Cheese Soft Pecorino, Gruyere, or other soft melting cheese in half inch cubes
- 3 Eggs
- 1-1/2 cups Unbleached White All-Purpose Flour
- 2 cups Bread Crumbs dried
- 3 to 5 cups Safflower Oil for frying
- 1 can Whole Plum Tomatoes (28oz can) San Marzano Whole Plum Tomatoes with juices (not with basil)
- 1/4 cup Extra Virgin Olive Oil
- 2 Tbsp Garlic finely minced
- 1/4 tsp Dried Oregano
- 1/4 tsp Crushed Red Pepper Flakes or more to taste
- 1 tsp Sea Salt
- 1 Black Pepper to taste
- 2 Tbsp Parsely fresh & finely minced
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