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I imagine fried oatmeal would taste kinda like an oatmeal cookie....
Hmm, have not had fried oatmeal or baked oatmeal, but both sound interesting. I like grits and fried grits (kinda like polenta).
I should have credited the chef.. I think it was Susan Feniger from an old TV cooking show called "Two Hot Tamales". I think their eatery is still in business down in Los Angeles.
Not yet - but as soon as I saw your post I looked up a recipe. I see that it's FRIED.. Now that means crunchy and tasty. Next time I have oatmeal I'll make extra and give it a whirl.
oh yeah...love both of those...but unfortunately...neither oatmeal or cornmeal are on my diet...so will have to remember them from the past ( one of my very favoritest foods is corn fritters with maple syrup...o.m.g...those are tasty morsels...and I have not found ANYTHING close on the grain free diet I am on...sigh) I adore the flavor of corn....
Fried oatmeal is just cold leftover oatmeal sliced or flattened and pan fried, more like a pancake. I just like a butter on mine but I think any pancake toppings would probably be good.
Microwaved oatmeal does not work very well, needs to be made stovetop as it needs to dry out a bit. We use to fight over who got the leftovers as kids, made a great after school snack.
I had to look at recipes since you mentioned it. My family won't touch fried oatmeal, and think I'm wired for liking it.
Like I mentioned to Jonna a drier oatmeal works better. That's probably why it was so good as a kid cause it sat on the stove to stay hot. Dad and boys out doing chores, girls getting ready for school so the bathroom was free when the boys came in, everyone had to leave together as dad dropped us at GM's on his way to work. We walked to school from GM's.
I also like the old-style oats that are NOT the quick-cooking kind. They seem to have a much better texture, and you can even see the individual oats. My Dad made the best oats, and the trick is to get the water (and pinch of salt) boiling, stir in the oats, then cover, turn off the heat, and never uncover it until the time is up, and don't stir it again until time to spoon it out into bowls. Always comes out light and flaky/fluffy, never clumpy or gooey. I have been known to resort to instant or quick-cooking oats in an emergency, but to me the original style is the best.
I think the fried oatmeal sounds great. Exactly the same method as fried grits. Mmmmmm.
I love the old fashioned ones or steel cut ones too! More texture! :)