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Delectable Delight: Cheesecake Crescent Rolls Casserole to Satisfy Your Sweet Tooth

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Delectable Delight: Cheesecake Crescent Rolls Casserole to Satisfy Your Sweet Tooth

Delectable Delight: Cheesecake Crescent Rolls Casserole to Satisfy Your Sweet Tooth! 🧀🥐🍰

Enter a world of creamy bliss with this Casserole of Cheesecake Crescent Rolls. This delectable dish creates a heavenly dessert that is both easy to make and appealing to the taste buds by combining the flaky goodness of crescent rolls with the lusciousness of cheesecake. This delicious casserole will up your dessert game and be a hit at any party.

Components:

  1. Two 8-ounce cans of chilled crescent rolls
  2. 16 ounces of softened cream cheese
  3. 1 cup of sugar, granulated
  4. One tsp vanilla extract
  5. 1/4 cup melted unsalted butter
  6. Sugar and cinnamon for dusting

Instructions:

  1. Oven Prep: Set the oven’s temperature to 350°F, or 175°C. Grease a 9 x 13-inch baking dish so that your casserole can be removed with ease.
  2. Get the Crescent Rolls ready: Press one can of crescent rolls into the bottom of the baking dish that has been oiled. To make a sturdy base, make sure the seams are pinched together.
  3. To make the cheesecake filling, beat together the softened cream cheese, sugar, and vanilla extract in a mixing bowl until the mixture is smooth and creamy. This is what makes up the rich cheesecake filling.
  4. Spread Cheesecake Filling: Evenly and fully cover the layer of crescent rolls in the baking dish, spread the cheesecake filling over it.
  5. Add Second Layer of Crescent Rolls: Spread the cheesecake filling evenly over the second can of crescent rolls that you have unrolled. To make the top layer cohesive, pinch the seams together one more.
  6. Drizzle with Melted Butter: Over the crescent roll top layer, drizzle the melted butter. This gives the casserole a rich, buttery flavour.
  7. Dust with Sugar and Cinnamon: Lightly dust the entire casserole with sugar and cinnamon. This not only provides a delicious flavour, but when baked, it produces a golden, caramelised exterior.
  8. Bake to Perfection: Bake for 25 to 30 minutes in a preheated oven, or until the cheesecake filling is set and the crescent rolls are golden brown.
  9. Chill and Cool: Give the Cheesecake Crescent Rolls Casserole about fifteen minutes to cool in the baking dish. After that, put it in the fridge to cool for at least two hours, which will improve the flavour and make cutting simpler.
  10. Cut and Serve: Cut into squares or rectangles after refrigerated. For a cool treat, serve chilled.

With its layers of buttery crescent rolls and velvety creamy cheesecake, the Cheesecake Crescent Rolls Casserole is sure to please your palate. Served as a sweet breakfast dish or as a show-stopping dessert, this casserole is sure to please any crowd. This recipe combines elegance and simplicity to create a delicious treat that will elevate your dessert repertoire.

Blood Orange Loaf Cake

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A great recipe that really highlights blood oranges is this Blood Orange Loaf Cake. The lovely citrus flavour appears in the cake, syrup, zest, and topping. This exquisite cake is sure to wow!

Cake Ingredients:

  1. ½ cup cake flour
  2. ½ cup flour for all purposes
  3. One tsp baking powder
  4. One-half teaspoon of baking soda
  5. Half a teaspoon of salt
  6. 1 cup plus 2 tablespoons of powdered sugar
  7. Four substantial eggs, room temperature
  8. Grated blood orange zest, 2 TBSP
  9. Freshly squeezed blood orange juice, two tablespoons
  10. Two sticks (1 cup) of melted, unsalted butter
  11. ¼ cup of Greek yoghurt, plain
  12. One tsp vanilla essence

Syrup:

  1. 3 TBSP granulated sugar
  2. 3 TBSP freshly squeezed blood orange juice
  3. Candied orange slices
  4. 1 blood orange, preferably organic
  5. ½ cup granulated sugar
  6. ½ cup water

Glaze:

  1. 1 cup confectioners’ sugar
  2. 2-3 TBSP freshly squeezed blood orange juice

Guidelines:

  1. Prepare the cake: Start the oven at 350 degrees Fahrenheit. Grease a normal 9″ x 5″ loaf pan generously, then set it aside. Mix the flours, baking soda, baking powder, and salt in a big bowl. Put aside.
  2. Mix the sugar, eggs, orange zest, and orange juice in a large basin or the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for two to three minutes, or until thoroughly combined. Melt the butter and add it while the mixer is on low. The dry ingredients should then be added gradually until just mixed. Once combined, add the vanilla and Greek yoghurt. Don’t overmix; instead, add the remaining dry ingredients until everything just comes together.
  3. After transferring the batter to the loaf pan that you have prepared, bake it for 20 minutes in a preheated oven. After rotating the pan, reduce the oven’s temperature to 325 degrees Fahrenheit and continue baking for a further 30 to 35 minutes, or until a toothpick inserted in the centre comes out clean.
  4. Take the pan out of the oven and let it cool for at least ten to fifteen minutes (I can tell you from experience that if you skip this step, your loaf won’t hold together and you’ll end up with a huge mess!). After that, take the cake out of the pan and let it cool fully on a wire rack.
  5. To prepare the syrup, place the sugar and orange juice in a glass measuring cup or bowl that is safe to microwave for 45 seconds, or until the sugar is completely dissolved. When you’re ready to assemble, set the syrup aside.
  6. To prepare the candied orange slices, wash your blood orange well and let it air dry. Cut the orange in half width-wise, cutting through the fruit’s “equator” with a paring knife. Slice the orange extremely thinly with a serrated knife. Ensure that all seeds are removed.
  7. Heat the water and sugar in a medium saucepan over medium-high heat until the mixture bubbles. Make sure the orange slices do not overlap by adding them in a single layer. After reducing the heat to medium low, simmer the oranges for ten minutes. After 10 more minutes of simmering, flip them (tongs come in handy here).
  8. After removing the orange slices, arrange them on a wire rack that is placed on waxed or parchment paper.
  9. Prepare the glaze: Blend the juice and powdered sugar until the mixture is thick enough to pour or spread, without being too thin. If necessary, add extra juice or powdered sugar.
  10. Put the cake together: After the cake has completely cooled, use a toothpick to poke holes all over the top. Over the cake’s top, pour the syrup. Using a spatula, evenly distribute the glaze over the cake. Place the candied orange slices on top after that. Let the glaze set up before cutting and serving.
  11. Cake can keep for approximately four to five days at room temperature if stored in an airtight container.

Recipe By: Mandy recipe box

 

Pineapple Cake Bars

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Pineapple Cake Bars

What a cheerful dessert these pineapple bars are! They are the ideal treat for spring and summer, packed full of pineapple pieces.

Ingredients:

Filling of Pineapples

  1. two cups of crushed pineapple in a can (with juice)
  2. Half a cup of sugar
  3. Cornflour, two teaspoons

for the cake base and topping

  1. Two cups of all-purpose flour
  2. Half a cup of sugar
  3. One-half teaspoon of baking soda
  4. One cup of cold, unsalted butter that has been sliced
  5. Two big eggs
  6. One tsp vanilla essence
  7. ½ cup of optionally shredded coconut
  8. ½ cup of optionally chopped pecans or walnuts

Guidelines:

Preheat the oven and get the pan ready.

  1. Set the oven temperature to 350°F (175°C).
  2. Line a 9 x 13-inch baking pan with parchment paper or grease it.

Prepare the Pineapple Filling.

  1. Put the crushed pineapple, juice, sugar, and cornflour into a saucepan.
  2. Stirring regularly, cook over medium heat until the mixture thickens and turns clear.
  3. Remove from the heat and leave to cool once thickened.

Prepare the cake’s topping and base.

  1. Mix the flour, sugar, baking soda, and salt in a sizable bowl.
  2. Using a pastry cutter or fork, cut in the cold butter until the mixture is the consistency of coarse crumbs.
  3. Beat the eggs and vanilla essence in a small bowl, and then add into the flour mixture just until incorporated. There will be crumbly dough.

Put the Bars Together

  1. To create a base, evenly press half of the crumbly dough into the pan that has been prepared.
  2. Cover the bottom with the cooled pineapple filling.
  3. Sprinkle nuts and coconut on top of the pineapple layer, if using.
  4. Over the pineapple layer, crumble the leftover dough.

Bake:

  1. Bake for around 30 to 35 minutes, or until the top is beginning to turn a light golden colour.
  2. Take out of the oven and let cool in the pan entirely.
  3. Cut into bars and present. You can serve these bars cold or room temperature.
  4. Savour the Pineapple Cake Bars

you Make it yourself! They are a delicious treat that have a creamy, buttery crust with the tropical flavour of pineapple.

HOW TO MAKE AIR FRYER PERFORATED PARCHMENT PAPER

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HOW TO MAKE AIR FRYER PERFORATED PARCHMENT PAPER

If you use your air fryer frequently, one of the most important air fryer accessories you may require is an air fryer liner or perforated parchment paper. It’s one of those accessories that you can DIY at home. A few craft supplies will do, and I can’t wait to walk you through the entire process.

PERFORATED PARCHMENT PAPER: WHAT IS IT?

It is precisely what it is called—a parchment paper with holes—a perforated parchment paper or liner. You can’t use any old parchment paper in an air fryer since the perforations in the basket facilitate air flow and prevent uneven cooking of your food.

Is parchment paper safe to use in an air fryer?

Indeed, parchment paper may be used in an air fryer. It makes cleanup simpler and prolongs the air fryer basket’s lifespan.

It should not, however, be placed inside without food on it to support its weight. Due to its light weight, the air fryer’s circulation will be disrupted, and it may become lodged in the element and cause damage to your appliance.

Various Types of Air Fryer Parchment Paper:

Round Parchment Paper

This kind of parchment is already cut to fit round cake pans. For recipes like air fryer chin, air fryer nuts, and air fryer breads, you may also use it at the base of your air fryer basket. This is only compatible with air fryers that have detachable basket inserts, such as the Gourmia Air Fryer.

HOLES IN ROUND PARCHMENT PAPER
Air fryers are designed to use round parchment paper with holes in it. The holes facilitate air movement.

PAPER FOR PARCHMENT, SQUARE OR RECTANGULAR
The method for using square parchment papers is the same as that of circular ones mentioned above. If you have a square shaped air fryer basket this is what you need.

HOLES IN A SQUARE PAPER PARCHMENT PAPER.
These are made just for your air fryer. The holes are there for air and heat circulation while cooking.

WHAT YOU NEED

  • A roll of Parchment Paper
  • A lead free Pencil
  • A pair of safety scissors
  • A paper hole punch or perforator. If you are feeling artistic, this one will be fun to use.
  • An 8-inch round or square cake pan would be ideal (assuming your air fryer basket doesn’t have a detachable insert like the Gourmia Air fryer). The cake pan will serve as a guide while tracing on the parchment paper, thus it must fit inside the basket.

DIRECTIONS FOR MAKING PERFORATED PAPER:

Steps 1-3: Obtain your roll or sheets of parchment paper, and place on the sheet the insert for your air fryer basket or any square or round cake pan that is roughly the same size as your air fryer basket or slightly smaller.

Using a pair of scissors, trace the outline of the basket and cut it out.

Steps 4-6: Fold it in half, then in quarters again.

Steps 7 through 9: use the perforator to cut off the tip and make a hole in the middle. Make sure to equally space the gentle perforations along the folded paper’s edges.

Once the paper has been perforated along the edges, fold it again to allow for some perforation in the centre. View picture number 10.

To use, unfold the folded parchment that has been punctured.

Tips:

  • Purchasing rolls of parchment paper is a more economical option than utilising huge, precut sheets.
  • Press firmly when you punch the holes because your perforator may be blunt if it has been in your possession for a long time.
  • You can gently pull the flaps out of some holes that may not fully penetrate.
  • Utilising lead-free pencils, trace the forms.
  • if the precut parchment paper you use for cake pans is formed. To make it suitable for an air fryer, you can use the same procedures to make some holes.
  • To trace the design on a smaller air fryer, use a 6-inch pan.
  • The parchment paper and puncher can be purchased from a dollar store if one is nearby. When making a purchase there, attempt to get a name-brand parchment. Although it will be smaller, its quality is guaranteed.

 

CAN YOU PUT PARCHMENT PAPER IN AN AIR FRYER

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Is parchment paper safe to use in an air fryer? I see people asking this issue a lot on a variety of venues. This guide will provide guidance on how to use it efficiently in addition to providing an answer to that query.

Many people have been curious about how to utilise air fryers, also referred to as adult ovens, due to their growing popularity.
Delicious air fryer recipes and resources are produced by Air Fryer Yum for both novice and expert air fryer users.
I figured it was time to write on the frequently asked topics in most air fryer recipe groups: “Can you use foil in the air fryer?” and “Can you use parchment paper in the air fryer?”

The Best Paper for Air Fryer Parchment

For your air fryer, high-quality parchment paper is ideal, particularly if you plan to produce your own perforated parchment paper. Since most air fryers have a maximum temperature of 400 degrees Fahrenheit, parchment or baking paper that is heat safe up to 425 degrees Fahrenheit or 218 degrees Celsius is an excellent option.

DIRECTIONS FOR USING PARCHMENT PAPER IN AIR FRYER.

You may be wondering where on the air fryer the parchment paper should be placed. The air fryer basket is filled with parchment paper. You may use your parchment paper in your air fryer more efficiently by following these tips.

  • Examine your air fryer’s instruction booklet: Since different manufacturers produce different versions of air fryers, it’s critical to read your guidebook. This will assist you in recognising the components of your air fryer, which will improve your understanding of it and help you choose the best accessories for your particular device.
  • In your air fryer, use perforated parchment paper: The apertures aid in the flow of air. That rule does not apply to me in all cases. I make my own pancakes in the Air fryer without the need of perforated parchment paper.
  • Instead of placing it beneath the air fryer basket, place the parchment at the bottom.
  • NEVER Preheat the air fryer using the parchment paper inside: Never preheat your air fryer with parchment paper inside. During cooking, the air fryer’s strong fan circulates heat and air. Because parchment paper is thin, it will fly around in the air fryer and possibly catch fire if it gets trapped in the heating element.
  • Analyse it: Parchment paper should NEVER be used without food on it.
  • Use high-quality parchment paper in your air fryer to choose quality over quantity. Start with a high-quality roll of parchment paper, even if you are creating your own perforated parchment. The highest temperature of most air fryers is 400°F, or 204°C. Verify that the parchment you’re using is suitable for that temperature. Try to utilise FDA-approved Parchment liners as well.

The rationale behind use parchment paper in air fryers.

It’s not necessary to use parchment paper in the air fryer. Still, you may want to use it for the following purposes.

  1. Easy Cleanup: Using parchment paper in the air fryer basket makes cleaning it up after cooking easier. Because of the perforations, it might not capture all of the grease from food spills, but it will catch the most of it.
  2. to increase the air fryer basket’s lifespan. Because parchment paper collects most of the drippings that may adhere to the frying basket during use, it lessens the need for aggressive scrubbing when cleaning the air fryer. All you need to do with a parchment paper is a quick scrub.
  3. Prevents food from sticking: While the majority of air fryer baskets are nonstick, occasionally a food will stick due to deterioration or just plain sticking. Sticking can be avoided by using parchment.
    prevents rips when you need to turn it over.

Describe baking paper. IS IT EQUAL TO PAPER FOR PARCHMENTS?

You’ve come to the correct place if you’ve been wondering what baking paper is and whether it’s the same as parchment paper.

Parchment paper and baking paper are interchangeable terms. In certain regions of Europe and Australia, it is referred to as baking paper, however in the United States, it is known as parchment paper.

Baking paper, often known as parchment paper, is a nonstick surfaced paper that is heat and grease resistant. It’s employed in cooking and baking. You can put baking paper in the air fryer, just in case you were wondering. Purchase some online, or make your own with parchment paper and a hole punch.

 

Hands down, the best egg salad sandwich I’ve ever tasted!

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Hands down, the best egg salad sandwich I've ever tasted!
A traditional and adaptable recipe, egg salad sandwiches are great for breakfast, lunch, or even a light dinner. This dish makes a simple yet filling dinner of creamy egg salad sandwiched between two slices of bread. The origins of egg salad sandwiches can be traced to the early 1900s, when sandwiches gained popularity as a quick and portable lunch option. This recipe is a perennial favourite among foodies because of its simplicity and taste.
You may serve this delectable egg salad sandwich with a selection of sides to improve the whole meal. A crisp green salad or a side of potato chips are common options. Serve the sandwich with a cup of warm soup, like tomato or vegetable, for a heartier choice. If you’d rather have something lighter, fresh vegetable or fruit sticks are a cool and nutritious complement. Because of this dish’s adaptability, you can choose the side that best suits your tastes and dietary requirements.

Ingredients For Hands down, the best egg salad sandwich I’ve ever tasted!

  1. Eight eggs
  2. one-half cup mayonnaise
  3. One teaspoon Dijon mustard
  4. One teaspoon of dill weed
  5. A half-tsp of onion powder
  6. A half-tsp of garlic powder
  7. 1/4 teaspoon paprika
  8. To taste, add salt and pepper.

Guidelines:

  1.  Give the eggs a 9–12 minute boil before letting them cool and peeling.
  2.  After chopping, add the eggs to a mixing dish.
  3.  Include paprika, onion, garlic, Dijon mustard, mayonnaise, dill weed, salt, and pepper. Blend thoroughly.
  4. Place the egg salad between slices of bread to assemble the sandwiches. If desired, top with lettuce and other ingredients.
  5. This Egg Salad Sandwich is a great option for entertaining or for a quick lunch for yourself and your loved ones. It is a go-to recipe for any occasion because of its ease of preparation, adaptability, and classic charm. So go ahead and enjoy this delicious and traditional dish!

Korean Fried Chicken Wings

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Korean Fried Chicken Wings

The traditional method of preparing Korean fried chicken involves double-frying extra crispy wings and drummettes, followed by a coating of sticky, sweet, and spicy sauce. It is similar to buffalo wings enhanced by the potency of gochujang.

INGREDIENTS

  1. One pound of chicken wings
  2. One tablespoon of oil
  3. Three tablespoons of corn starch

Regarding the sauce

  1. One tablespoon of ketchup
  2. Take note: 1 tablespoon gochujang
  3. One tablespoon of honey
  4. One tablespoon of brown sugar
  5. Half a tablespoon of soy sauce
  6. One tablespoon of toasted sesame oil
  7. 0.5 teaspoon grated ginger
  8. two smashed garlic cloves

Guidelines

  • After putting the oil on the chicken, season it with salt and pepper. Add corn starch and toss.
  • Apply a light layer of oil to the air fryer basket using a paper towel or by spraying it with oil. After placing the chicken in a single layer, air fry it for 15 minutes at 400 degrees Fahrenheit.
  • In a small saucepan, combine the sauce ingredients and bri
  • ng to a quick boil over medium heat while the chicken is air-frying. Take off the heat and place aside.
  • After 15 minutes, turn the chicken over and continue to air fry for an additional 5 minutes. Afterward, place the chicken on a plate or cooling rack and let it cool for an additional 5 minutes.
  • Once the chicken has cooled, return it to the air fryer and cook it for a further five minutes at 400 degrees Fahrenheit. Alternatively, you can lightly cover the chicken with oil.
  • Ensure that the sauce reaches every crevice by tossing it in. Serve right away with lime wedges and green onion slices.

Creamy Lemon Bars

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Creamy Lemon Bars

This dessert is the epitome of light and refreshing… Buttery shortbread crust, bright and tangy lemon filling, and creamy, homemade lemon squares! These lemon bars are so simple that anyone can make them!

Ingredients for Creamy Lemon Bars

  1. 4 tbsp (1/2 stick) for the crust Melted and chilled unsalted butter plus enough for the pan
  2. 1/4 cup, or around 24 squares Crumbled Graham Cracker
  3. one-fourth cup sugar

Regarding the Filling

  1. Two enormous yolks from an egg
  2. One can, or fourteen ounces sweetened condensed milk
  3. I used 3 lemons to get 1/2 cup of fresh lemon juice

Instructions for Creamy Lemon Bars

  • Set the oven’s temperature to 350. Melt the butter and brush an 8-inch square baking dish with it. Line the bottom with parchment paper, allowing two inches to overhang.
  • Grind the Graham Cracker squares finely in a food processor. Next, mix in butter and sugar by blending them in. Fill prepared pan with mixture, pressing it into bottom and 1 inch up sides. Bake for 8 to 12 minutes, or until lightly browned. Allow crust to cool for thirty minutes.
  • To prepare the filling, beat the egg yolks and condensed milk together in a sizable bowl. Whisk in the lemon juice until smooth. Scatter filling over chilled crust, being careful to cover the edges.
  • Bake for about 15 minutes, or until set. Chill in the pan on the rack for at least an hour before serving. Extricate from pan using overhanging parchment paper, then move to a chopping board. Cut into 16 squares using a serrated knife, making sure to wipe the knife after each cut with a moist dish towel.

KETO LOW CARB NO BAKE CHOCOLATE CHEESECAKE RECIPE

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KETO LOW CARB NO BAKE CHOCOLATE CHEESECAKE RECIPE

A 20-minute prep for a simple, no-bake chocolate cheesecake dish! There are just 5 ingredients in the crust and 4 in the filling of this keto low-carb chocolate cheesecake.

INGREDIENTS

CHOCOLATE CHEESECAKE CRUST WITH LOW CARB:

  1. 1 3/4 cups Wholesome Yum Pasteurized Almond Flour
  2. Three tablespoons of powdered Dutch cocoa
  3. Besti Monk Fruit Allulose, 3 tablespoons Mix well.
  4. 1/3 cup melted unsalted butter
  5. 1 teaspoon pure vanilla
  6. 8 ounces of low-carb chocolate cheesecake filling

LOW CARB CHOCOLATE CHEESECAKE FILLING:

  1. 24 ounces of unsweetened baking chocolate Cream cheese (room temperature softened)
  2. 1 and a quarter cups Besti Monk Fruit Allulose Blend in Powder
  3. 1 teaspoon pure vanilla

LOW CARB CHOCOLATE CHEESECAKE CRUST:

  • Combine the erythritol, cocoa powder, and almond flour in a sizable bowl.

 

  • Mix the vanilla and the melted butter in a small basin. Stir into the mixture of almond flour. Use a spoon or spatula to press down and thoroughly stir until everything is homogeneous. While crumbly, it should be pressable together.

 

  • Press parchment paper into the bottom of a 9-inch (23 cm) springform pan. Firmly press the non-bake crust into the pan’s bottom. As you are making the filling, chill.

LOW CARB CHOCOLATE CHEESECAKE FILLING:

  • In a double boiler on the stove or the microwave, melt the unsweetened chocolate, stirring from time to time. Take care not to get too hot. Put aside to cool.

 

  • In the meantime, whip the cream cheese, powdered sweetener, and vanilla extract together with a hand mixer set on medium-low speed until they are well combined and frothy. Mix in the vanilla extract.

 

  • Beat the chocolate into the cream at a medium-low pace until it has cooled to a warm but not hot temperature.

 

  • Using a spatula, transfer the contents to the crust and level it out. Chill for a minimum of two hours, or until solidified.

 

MELT-IN-YOUR-MOUTH CABBAGE FRITTERS, LOW CARB AND KETO FRIENDLY

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MELT-IN-YOUR-MOUTH CABBAGE FRITTERS, LOW CARB AND KETO FRIENDLY

MELT-IN-YOUR-MOUTH CABBAGE FRITTERS, LOW CARB AND KETO FRIENDLY

This recipe for tasty cabbage fritters is perfect for a light lunch or dinner. Call them schnitzel, fritters, or pancakes made with cabbage. Everything is the same delectable thing! With cabbage fritters, you can transform regular cabbage into something quite remarkable.

PREP TIME:10 minutes
COOK TIME:10 minutes
TOTAL TIME:20 minutes
Ingredients:
  1. Two cups of finely shredded raw white cabbage
  2. one medium carrot cut finely
  3. two eggs
  4. Two tsp of sour cream
  5. Four tablespoons of all-purpose flour
  6. One-half teaspoon of baking powder
  7. One-half teaspoon of baking soda
  8. 1/2 tsp salt or to taste 1/2 tsp pepper or to taste
  9. Three tablespoons of avocado oil, or your favourite frying oil
  10. Two teaspoons of freshly chopped fresh dill (optional)
  11. One tablespoon of finely chopped green onion (optional)
  12. Two minced garlic cloves (optional)

Instructions:

  1. Give the cabbage a good rinse. Take off the uppermost leaves.
  2. Finely chop the cabbage. I chopped and shredded carrots and cabbage with ease using this food processor.
  3. Using your hands, crush in ½ teaspoon of salt.
  4. After 10 minutes, remove any remaining juice from the cabbage by pressing it out.
  5. Combine the cabbage with grated carrots.
  6. Stir in the eggs, sour cream, flour, baking powder, baking soda, and salt and pepper. Stir well.
  7. Add the herbs, garlic, and green onions, if preferred.
  8. Transfer the mixture into a frying pan that has been heated and coated with vegetable oil.
  9. Fry cabbage fritters over medium heat for two to three minutes on each side, or until golden brown.
  10. Using paper towels, pat the fritters to absorb extra oil (optional).
  11. Serve with sour cream or try them with this delicious homemade Chipotle sauce. Delicious! Enjoy your meal.

Notes:

I chopped and shredded carrots and cabbage with ease using this food processor. Despite being a low-carb dish, you can make it more keto-friendly by replacing the all-purpose flour. You can substitute any of your favourite keto flours, almond flour, coconut flour, or gluten-free flour.