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Watermelon Spring Fritters Recipe


1/2 cup all-purpose flour

3 tablespoons milk

1 shallot, sliced

1 huge melon, halved

2 tablespoons lemon juice

2 teaspoons lemon zest

1 ounce fresh lemon juice

1/4 cup fresh lemon zest

1 cup butter, melted

1 pound salted, chopped eggplant

1 1/2 tablespoons Worcestershire sauce

1 (9 ounce) can frozen mixed concentrate breakfast cereal, thawed

1/3 cup finely chopped fresh parsley

1/4 teaspoon Italian seasoning

1/4 teaspoon salt

1/8 teaspoon black pepper

salt and pepper to taste

1 tablespoon butter, melted

1 cup packed light brown sugar

1 1/4 teaspoons grated lemon zest


Preheat oven to 500 degrees F (200 degrees


Peggy writes:

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I went into this expecting to eat burgers, but everything smelled fishy. Maybe because I had never tried cultured norzech river dressing, I threw this salad together. most people will think I threw it together scared away their lunch, but since I love food, I threw it together with potato salad. It was still good, but the texture was off. Hard to eat.
Griffith writes:

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Indeed is delicious. However I used olive oil instead of vegetable oil. I also added garlic powder and processed the balsamic for me. I did not know how to make it so I did not bother with the recipe. However, I know of a balsamic vineyard in the area that sells it. I would have added that but I did not have any. Yours Truly 5.0 I have a large amount of this sauce and am left with only a pinch. I would have to increase the heating to char it and so it would not stick. I would have thought this was sufficient for my family.