I usually don’t have butter, because I don’t like butter. Any time the recipe says butter, I skip it or put some oil. However, a recent visit to the restaurant left me with four small packets of butter. I put one packet of butter in the rice cooker, and I feel it’s essential for the flavor of the rice pilaf.
My fritters were cooked in two batches. The first batch got burnt on the bottom while the innards are still wet. The second batch came out better. They absorbed so much oil, pushing up the calories count.
The lunch portion, after being in the fridge overnight, turned the fritters soggy, like a potato cake.
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I cooked this one yesterday.
I usually don’t have butter, because I don’t like butter.
Any time the recipe says butter, I skip it or put some oil.
However, a recent visit to the restaurant left me with four small packets of butter.
I put one packet of butter in the rice cooker, and I feel it’s essential for the flavor of the rice pilaf.
My fritters were cooked in two batches.
The first batch got burnt on the bottom while the innards are still wet.
The second batch came out better.
They absorbed so much oil, pushing up the calories count.
The lunch portion, after being in the fridge overnight, turned the fritters soggy, like a potato cake.