Ingredients 2 zucchinis, grated 1/2 Granny Smith apple, grated 2 scallions, green and white part minced finely 1 teaspoon finely minced ginger 1 teaspoon curry powder 1/4 cup cornmeal 2 tablespoons all purpose flour 1/4 -1 / 2 teaspoon of cayenne powder, if desired Salt and pepper to
taste Few tablespoons of oil to pan fry the fritters
Dip each dough ball into a bowl that has
a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag.
Heat
a few tablespoons of the oil in a large skillet over medium - high heat.
Walnuts, cinnamon, and a hint of ginger added a wintery spiciness to these soft and moist muffins, and with only
a few tablespoons of oil, they were light enough for me to have one and a half right after baking and not feel stuffed at all.
Alternatively, if you have lots of herbs, place the whole leaves in a food processor, add
a few tablespoons of oil, and process until finely chopped.
Drizzle with
a few tablespoons of oil.
Swap out the water for a generous dab of butter or
a few tablespoons of oil.
Heat
a few tablespoons of oil in a non-stick skillet over medium - low heat.
Place
a few Tablespoons of oil in a pan.
Heat
a few tablespoons of oil (enough to cover bottom of skillet) in a large skillet over medium until oil is shimmering.
Heat
a few tablespoons of oil in a non-stick skillet over medium - low heat.
METHOD: Heat
a few tablespoons of oil in a large saucepan.