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Fry

Explore 431 recipes, 13 articles, 6 galleries, 261 videos, and more

Corn Fritters

Other Ideas:
American, Corn, Cornmeal, Side dishes
Ingredients
  • 3/4 cup all-purpose flour
  • 2 tablespoons yellow cornmeal
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • Coarse salt
  • 1/4 teaspoon cayenne
  • 1/2 cup whole milk
  • 1 large egg
  • 2 cups yellow corn kernels (from 2 ears corn)
  • Vegetable oil, for frying
  • Honey, for serving
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Millet Vegetable Burger

Ingredients
  • 4 whole-grain hamburger buns, toasted
  • 1 1/2 cups cooked millet, room temperature
  • 1 tablespoon finely minced shallot
  • Green leaf lettuce
  • 1 clove minced garlic
  • Tomato slices
  • 1/2 cup peeled and finely grated carrot, loosely packed
  • 1/2 cup Greek yogurt
  • 1/4 cup finely grated zucchini
  • 1 tablespoon chopped parsley
  • 1 teaspoon chopped thyme
  • 1 tablespoon extra-virgin olive oil
  • 1 large egg, lightly whisked
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon ground pepper
  • 2 tablespoons canola oil, plus more for cooking
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Onion Rings

Other Ideas:
Onions, Side dishes
Ingredients
  • 1 cup all-purpose flour, plus more for dredging onions
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground white pepper
  • 1/2 teaspoon baking powder
  • 1 cup lager beer
  • 2 tablespoons ice water
  • 2 medium yellow onions, sliced into rings 1/2 inch thick
  • Peanut oil, for frying
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Polenta "French Toast"

Ingredients
  • Vegetable oil, cooking spray
  • 6 1/2 cups water
  • 1/2 teaspoon coarse salt
  • 1/4 cup corn flour (see the Guide)
  • 2 cups cornmeal (not quick-cooking)
  • 1/2 cup pure maple syrup
  • 1/2 cup pure maple syrup
  • 1/2 cup raspberries
  • 1 cup raisins
  • 2 teaspoons ground cinnamon
  • Finely grated zest of 1 orange
  • 1/8 teaspoon freshly grated nutmeg
  • 1 cup low-fat (2 percent) milk
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Whole-Wheat Pancakes with Berry Compote

Ingredients
  • 1 1/4 cups whole-wheat flour
  • 1/4 cup wheat germ
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1 1/2 cups low-fat buttermilk
  • 1/4 cup vegetable oil
  • 2 large eggs, lightly beaten
  • Vegetable-oil cooking spray
  • 1 pint blueberries (about 2 cups)
  • 6 tablespoons fresh lemon juice
  • 1/8 teaspoon coarse salt
  • 1/2 cup sugar
  • 1/2 pint blackberries (about 1 cup)
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Carrot-and-Potato Latkes

Ingredients
  • 2 tablespoons all-purpose flour
  • 1 teaspoon black pepper, freshly ground
  • 1 tablespoon fresh lemon juice
  • 1 pound potatoes, peeled and coarsely grated
  • 1/2 pound (about 3 medium) carrots, peeled and coarsely grated
  • 1 large egg, lightly beaten
  • 6-9 tablespoons canola oil
  • Plain yogurt, or applesauce (as a condiment)
  • Salt and pepper, to taste
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Chicken Salad with Grapes, Avocado, and Almonds over Spinach

Time:20 mins
Ingredients
  • 3 tablespoons white-wine vinegar
  • 1 tablespoon Dijon mustard
  • Coarse salt and ground pepper
  • 1 pound chicken cutlets
  • 1 teaspoon ground coriander
  • 1 bunch flat leaf spinach
  • 1 cup seedless organic red grapes, halved
  • 1/2 medium shallot, thinly sliced
  • 1/4 cup sliced almonds, toasted
  • 2 ears corn, shucked and removed from cob
  • 1 avocado, halved and thinly sliced
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Cornmeal Crepes with Fresh Buttermilk Cheese and Blackberries

Ingredients
  • 6 cups low-fat buttermilk
  • 1/4 cup all-purpose flour
  • 2 tablespoons yellow cornmeal
  • 4 1/2 teaspoons confectioners' sugar
  • 1/4 teaspoon baking soda
  • Pinch of salt and freshly grated nutmeg
  • 1 large egg, plus 1 large egg white
  • 1/4 cup skim milk
  • 1/4 cup low-fat buttermilk
  • 1 1/2 teaspoons honey
  • 1/2 teaspoon canola oil
  • Vegetable oil, cooking spray
  • 3 1/2 cups blackberries
  • 1/4 cup creme de cassis
  • 1 teaspoon confectioners' sugar
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Parmesan-Crusted Chicken Recipe

Time:35 mins
Ingredients
  • 4 slices firm white sandwich bread, torn into large pieces
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons coarsely chopped fresh parsley
  • Coarse salt and ground pepper
  • 1 large egg, lightly beaten
  • 4 boneless, skinless chicken breast cutlets (4 to 6 ounces each)
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 2 tablespoons cold butter, cut into small pieces
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