Recipes Inspired by Kosher Staples
Remember the last time you went to a fair and got a fried snack, like a corn dog or a funnel cake? It was tasty and crunchy, yet melted in your mouth.
And who doesn’t love deep-fried snacks? You can basically deep-fry anything, from your basic chicken to something more fun, like Oreos. While these comfort foods are indulgent, they can be rather unhealthy. They are filled with calories and trans fats that are hard for your body to break down, which is why there is an increased risk in obesity.
You’ve probably heard the expression, “everything is good in moderation.” It basically means that anything is okay to eat as long as you don’t eat too much of it. It can be hard to limit ourselves when deep-fried food tastes delicious, but that doesn’t mean we can’t try to make them a little bit healthier for our bodies.
With Dare to Be Different Cauliflower Crumbs, you can enjoy fried food with a twist. Not only are our Crumbs gluten-free, but they are 100% kosher too. On occasion, deep-fried kosher foods are a delicious and fun way to put a spin on traditional items that we all love.
To help get you started, we pulled a few recipes that will help combine your favorite snacks into tasty, deep-fried delights.
Whether you prefer sour or half sour, deep-frying pickles can give an added crunch to this delicious treat. Pickling has been around for a long time as it was a common method used to preserve produce. The history of kosher pickles goes back to the late 1800s when eastern European Jewish immigrants came to America. Cucumbers were originally fermented in a kosher salt brine and flavored with garlic, dill, and other spices. Half sour or sour simply depends on how long they fermented. Kosher pickles were then sold on carts, and eventually it led to an industry. Now, any pickles that are made in a similar style are considered kosher pickles.
- 24 kosher pickle slices
- 1¾ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 egg
- ⅓ cup milk
- ¾ cup D2BD Cauliflower Crumbs
- 1 quart oil for frying
- Preheat oil to 375 degrees in an electric deep fryer. Pat the pickles dry and set aside.
- Combine 1 cup of the flour with the salt, pepper, garlic powder, and cayenne in a medium mixing bowl. Mix the egg and milk in a separate mixing bowl. Combine the flour and Cauliflower Crumbs in another bowl. Using a few at a time, dip the pickles first in the seasoned flour bowl, then in the bowl with the milk and egg mixture, then in the flour and Cauliflower Crumbs bowl.
- Place the breaded pickles in a single layer in the deep fryer basket. Lower carefully into the hot oil and fry for 3-4 minutes, until golden brown. Drain on paper towels and serve immediately.
Kugel is a traditional casserole in Jewish cuisine that can be either sweet or savory. It is a popular dish during the holidays, like Hanukkah, and comes in two main varieties. Sweet versions typically have cinnamon on top whereas savory recipes will have vegetables. Just grab a kosher egg noodle brand, or our Cauliflower Gnocchi, and you’re ready to make a fried, snackable, kugel ball dessert.
- 1 12 oz package kosher wide egg noodles
- 6 eggs
- ½ cup sugar
- ½ cup unsalted butter
- 8 oz full fat sour cream
- 10 oz canned, crushed pineapple
- 1 tsp vanilla
- ¼ tsp salt
- 1 Tbsp milk
- 4 cups D2BD Cauliflower Crumbs
- Vegetable oil
- Sea salt
- Powdered sugar
- Preheat oven to 350 degrees. Grease a deep, square baking dish.
- Cook noodles for about 8-10 minutes. Drain and use right away.
- Place butter in a large bowl. Add gnocchi right on top and allow the butter to melt.
- In another bowl, whisk eggs, sugar and vanilla together. Pour mixture on top of gnocchi and mix. Add sour cream, crushed pineapple and salt and mix again.
- Pour mixture into greased baking dish. Bake for 35-40 minutes or until just golden on top. Place in fridge overnight.
- Using a medium or large size cookie scoop, shape kugel into balls. Place on a baking sheet and put into freezer or fridge for 20-30 minutes.
- Heat vegetable oil over medium-high heat in a large, deep pan.
- Place Cauliflower Crumbs into a bowl. In another bowl combine eggs and 1 Tbsp milk.
- Remove kugel balls from freezer. Dip into egg mixture, then into the crumbs. Fry balls in oil, about 1 minute each side until golden brown.
- Place fried kugel balls on a paper towel lined plate to remove excess grease. Sprinkle lightly with sea salt while still hot.
- Top with powdered sugar. Serve while warm.
Blintzes are a popular treat with an Ashkenazi Jewish origin. The name comes from the Yiddish word blintse, which means pancake. They are rolled pancakes that are commonly filled with either a sweetened cheese, for a dessert take, or potato for a more savory dish. With Cauliflower Crumbs, you can deep-fry them for a crunchy snack that is perfect for parties. We have a recipe for a delicious savory blintz, but you can replace the seasoning and the garlic with cinnamon for a sweet treat.
- 6 potato blintzes
- ½ cup all-purpose flour
- 2 eggs, beaten
- 2 cups D2BD Cauliflower Crumbs
- 1 tablespoon Italian seasoning
- 3 cloves crushed garlic
- Extra virgin olive oil
- Sour cream
- Prepare a dredge station of three plates. Fill one plate with flour, one plate with eggs and one with Cauliflower Crumbs mixed with Italian seasoning and crushed garlic.
- Dust potato blintz in flour. Dredge in egg and then in flavored crumbs.
- Heat ½-inch olive oil in a standard frying pan on medium heat.
- Place coated blintz into frying pan and fry for 3 minutes on each side.
- Serve with sour cream.
Stock Up on Dare to Be Different Cauliflower Crumbs
Ready to give the traditional foods you enjoy a crispy deep-fried twist? Stock up on your favorite Dare to Be Different Cauliflower Crumbs available on our online store today!