Rice Fritters Sour Cream Escarole and Upside Down Cake Recipe Video
NYC Chef Billy Brigtsen shows Allergic Girl Sloane Miller how to make Apricot and Habanero Rice Fritters with Sour Cream Escarole and a Caramel Sour Cream Upside Down Cake using new Green Valley Organics Lactose Free Sour Cream.
Ingredients
| Raw brown rice | 1⁄2 Cup (8 tbs) | |
| Dried apricots | 8 , thinly sliced | |
| Diced sweet potato | 1 Cup (16 tbs) | |
| Habanero pepper | 1⁄4 Teaspoon, minced | |
| Egg | 1 , beaten together with egg white | |
| Egg white | 1 , beaten together with egg | |
| Water | 1⁄2 Cup (8 tbs) | |
| Water | 1⁄2 Cup (8 tbs) | |
| Garlic | 1 Clove (5 gm), crushed | |
| Salt | 1⁄4 Teaspoon | |
| Red chili flakes | 1⁄2 Teaspoon | |
| Escarole head | 1 , washed and torn into bite sized pieces enough for 0.5 cup of cooked | |
| Sour cream | 2 Tablespoon (Green Valley Organics Lactose Free Sour) | |
| Canola oil | 1 Tablespoon | |
| Light brown sugar | 1⁄2 Cup (8 tbs) | |
| Olive oil | 2 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| Vanilla extract | 1⁄4 Teaspoon | |
| Zest of orange | 1⁄2 Teaspoon | |
| Egg | 1 | |
| Sour cream | 2 Tablespoon (Green Valley Organics Lactose Free Sour) | |
| Sour cream | 2 Tablespoon (Green Valley Organics Lactose Free Sour) | |
| Salt | 1⁄8 Teaspoon | |
| Salt | 1⁄8 Teaspoon | |
| Ground cinnamon | 1⁄2 Teaspoon | |
| Gluten free all purpose flour | 1⁄2 Cup (8 tbs) | |
| Gluten free all purpose flour | 1⁄2 Cup (8 tbs) | |
| Baking powder | 1⁄2 Teaspoon | |
| Baking powder | 1⁄2 Teaspoon |
Directions
For Apricot and Habanero Rice Fritters
To make the fritter batter, put into a medium sized pot: the rice, water, salt, apricots, and sweet potatoes. Bring to a boil and then turn down to a simmer and cover to let cook until the rice is soft, about 20 minutes. Pour the rice into a large bowl and add the sour cream, beaten egg, and Habanero. Sift in the flour and baking powder. Let the batter rest for 5 minutes.
To make the sour cream escarole, place the water, garlic, chili, salt, and escarole into a small pot and cover. Steam the escarole until it is soft and bright green. This will give you about ½ cup of cooked escarole. Drain off water from pot, place the greens into a bowl and blend in the sour cream and olive oil. Form the fritter batter into small ovals, using two spoons, and fry them in a heavy pan with canola oil until crispy brown all around. Drain on paper towels and place on plate with a dollop of the escarole on top.
For Caramel Sour Cream Upside Down Cake
1. Preheat oven to 375 degrees F.
2. Place first two ingredients in a small pot or pan over low heat and slowly melt the sugar. Pour into four 6-oz. ramekin dishes.
3. Blend together remaining ingredients in order listed and spoon into ramekin dishes. Bake for approximately 30 minutes. Cool cake in dish for a few minutes.
4. Top with a dollop of Green Valley Organics Sour Cream.
To learn more about Green Valley Organics visit their website: www.greenvalleylactosefree.com.
To make the fritter batter, put into a medium sized pot: the rice, water, salt, apricots, and sweet potatoes. Bring to a boil and then turn down to a simmer and cover to let cook until the rice is soft, about 20 minutes. Pour the rice into a large bowl and add the sour cream, beaten egg, and Habanero. Sift in the flour and baking powder. Let the batter rest for 5 minutes.
To make the sour cream escarole, place the water, garlic, chili, salt, and escarole into a small pot and cover. Steam the escarole until it is soft and bright green. This will give you about ½ cup of cooked escarole. Drain off water from pot, place the greens into a bowl and blend in the sour cream and olive oil. Form the fritter batter into small ovals, using two spoons, and fry them in a heavy pan with canola oil until crispy brown all around. Drain on paper towels and place on plate with a dollop of the escarole on top.
For Caramel Sour Cream Upside Down Cake
1. Preheat oven to 375 degrees F.
2. Place first two ingredients in a small pot or pan over low heat and slowly melt the sugar. Pour into four 6-oz. ramekin dishes.
3. Blend together remaining ingredients in order listed and spoon into ramekin dishes. Bake for approximately 30 minutes. Cool cake in dish for a few minutes.
4. Top with a dollop of Green Valley Organics Sour Cream.
To learn more about Green Valley Organics visit their website: www.greenvalleylactosefree.com.
Editors Review
If you are prone to lactose intolerance and want to enjoy dairy products, have a look at this video. The video shares amazing information on lactose free sour cream. The host also shows wonderful recipes combining sour cream with other ingredients . Check it out...Chef
