Apple Fritter, Greek Yogurt Ice Cream, and Caramel Sauce

Yep. It’s 5 star challenge again. This month theme is Greek Meze! Natasha and Lazaro decided this month we wouldn’t do the same dish but each presented different dish in a Greek Meze theme so we had a variety and food for the eyes. You can see from hummus to Keftedakia at the round-up on Friday on Natasha’s and Lazaro’s blog.

Greek cuisine and I are like strangers. We’ve “met” but haven’t had deep friendship. I’m eager to get to know the Greek better from the round-up!

For me, I decided to have my take on fritters but in a sweet way. I first wasn’t sure if it was Greek until Natasha mentioned it. I admitted that I googled if apple fritters were Greek haha. I hope my research is correct! I wanted to do apple because I’ve developed my fond toward apples these days and they are in season. I also made Greek yogurt ice cream with my newly ice cream maker! Whoohoo! Oh yes, a little caramel sauce goes on there to tie it up. A combination of cispy puffy fritters, smooth ice cream, and caramel sauce go really well together in one bite. These fritters are so easy and you easily change to your favorite ingredient as you wish.

I’m opt for Granny Smith type due to its tartness. You can use any type of apples you like really.

Ingredients for fritters:
1 Granny Smith apples, peeled, cored, and diced
1 cup AP flour
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp vanilla extract
1 TBS butter, melted
1 egg, beaten
1/2 cup milk or more if needed
Oil for frying

Mix flour, baking powder, salt, cinnamon, and nutmeg in a bowl.
Mix wet ingredients –egg, vanilla, butter, and milk.
Slowly add the wet mixture into a dry mixture and mix until combined. If it’s too thick, you can more milk. Then, add the chopped apple. The consistency should be of a light cake mixture.
Heat up oil in a medium pot. When the oil is ready, use an ice cream scoop to scoop the dough into a hot oil. Don’t over crowd them. Flip if needed. When the dough balls are golden brown, place them on a paper towel. Set aside.

Ingredients for Ice cream:
8 oz. Mascarpone cheese
1.5 cups Greek yogurt
1/2 heavy cream
1/2-2/3 cup of fined sugar

Mix everything together until it’s smooth. Put the mixture in an ice cream maker and follow its instruction.

Ingredients for caramel sauce:
3/4 cup sugar
1/2 tsp salt
1/4 cup water
1 Tbs light corn syrup
1/3 cup heavy cream
3 Tbs butter, cubed

Mix sugar, water, salt, and corn syrup in a pot over medium low heat. Cook until the sugar mixture turns a light amber color (about 15 mins). Be careful not to burn it! Otherwise you will get a burnt and bitter flavor.
Once it turns amber color, remove from stove. Add cream and butter. Whisk to emulsify.

Serve fritters and ice cream, and drizzle with caramel sauce.

Edamame Basil Soup

It’s that time of month again with 5 star makeover hosted by Natasha and Lazaro. Last month, they had a virtual restaurant war that I missed participating due to travelling. If you haven’t checked it out, you should! The cooking group provided scrumptious menu and mouth watering food.

This month, the theme is “Chilled Soup”. You could make your favorite soup and add your own spin on it. So, the soup I made can be eaten warm or cold depending on your mood or preference of the day. I used edamame (soy beans), yokon gold potato, basil, mint, and greek yogurt. I decided to add curry powder. It adds a complexity of flavor to the soup and Asian flair! It’s very simple, full with nutrition, yet delicious!

Edamame is full with protein, high in fiber, a source of essential omega 3 fat, and rich in calcium, iron, zinc, and vitamin B. So, it’s one of the super foods recommending eating.

I like to put yokon gold potato in this kinda soup. It adds sweetness, starcyness, and thickness to the soup. Basil and mint add a fresh flavor to it. You can add any seafood or seasoned meat to the soup as “topping”. This time I like to go for a simplicity. Chilled soup woule be best in warm weather but unfortunately the town I live in, Seattle, is still cold, cloudy, and rainny. Boo. I’m not really a big fan of chilled soup. In fact, I never intend to make chilled soup. I do make warm soup and put leftover in a fridge then it’s chilled and I sometimes get lazy and eat it cold. Ha.

In Asian culture, we don’t eat cold soup eventhough the weather is piping hot. One of the reasons is that warm food helps your blood circulation works better especially for women. Until I come to the US and experience gapazcho– a popular cold soup. Sipping…hmm..sipping one more time..hmmm. It’s not bad! I could work with this. Please look out for a beuatiful delicious cold soup round-up on Friday from Natasha’s blog and Lazaro’s blog. You will be surprised how many variation chilled soup can be!

1 medium yukon gold potato, peeled, diced or quartered
1 full cup frozen edamame
1/2 sweet onion, diced
Chicken or vegetable stock for a vegetarian version
Salt and pepper
1 tsp curry powder
1 tsp smoked paprika
pinch of cayanne pepper
3 Tbs chopped basil
2 Tbs chopped mint
1/4 cup greek yogurt
Walnut oil for drizzling (optional)
2 Tbs butter
1 Tbs oilve oil


  • Heat up medium sauce pan with olive oil and butter. When it’s hot, add onion. Cook until translucent. Add potato. Season with salt and pepper. Cook for about 10 mins.
  • Add edamame. Season with curry powder, smoked paprika, and cayanne pepper. Cook until it’s getting soft.
  • Add stock just to cover vegetable in the pot. When it evaporates, keep adding stock until it’s cover vegetable. Bring to boil. Then simmer until potato is cooked through. Adjust seasoning.
  • Let’s stand until it’s not too cold to put in a blender.
  • Put in a blender. Add mint, basil, yogurt. Puree until it’s smooth and liquidfy. Adjust flavor. If you need to add more basil, mint, or yogurt, please do so.
  • You can eat it warm at this point or put it in a fridge to chill it, and eat it.
  • I serve with crackers or toasted baguette.