Deep Fried Food Recipes

[swtness]

who can resist deep fried foods.....

[swtness]

Deep Fried Turkey

4 to 5 gal. vegetable oil
1 (12 to 15 lb.) whole turkey, room temperature
Cayenne pepper (optional)

1.Begin heating the oil in a 10-gallon pot over a very hot propane flame outdoors. Don't set the burner to its highest setting, as you may need to increase the heat after you've added the turkey. It will take about 20 minutes for the oil to heat.

2. Meanwhile, rinse the turkey well, pat it dry inside and out, and set it on end in a sink to drain.

3. When the oil reaches 375°F, pat the turkey dry again and sprinkle it with cayenne, if desired. If your cooker has a basket insert, place the turkey in the basket and set it over a baking sheet. If not, set an oven rack over a large baking sheet, place the turkey on it and take them outside to the cooker.

4. Check the temperature of the oil. When the oil reaches 390°F, carefully and slowly lower the basket with the turkey into the oil or lower it holding it by its legs or by a long heavy tool such as a clean fireplace poker inserted into its cavity. Be careful! Immediately check the oil temperature and adjust the flame so that the temperature does not dip below 340°F. You want to maintain the temperature at 365°F. As it cooks, occasionally move the bird around in the oil so that it does not scorch (the oil near the heat source will be hotter). Whole turkeys take only 3 to 4 minutes per pound to fry to perfection. Small ones, around 12 pounds, will take about 35 minutes. Large ones, around 15 pounds, will take about 1 hour. When it is done, the turkey will float to the surface with a perfectly crispy; brown skin. If you are unsure, you can test the meat for doneness at the hip joint or insert a meat thermometer into the breast; it should register 180°F.

5. Using the basket insert if there is one or by again inserting a long heavy tool such as a clean fireplace poker into its cavity; carefully remove the turkey from the oil and hold it over the pot for a moment to allow any excess oil to drain back into the pot, then lay the bird on the oven rack. Allow it to rest for 20 minutes before carving

[swtness]

Deep Fried King Salmon Chunks

1.5 lb's King salmon
1/2 Cup flour
2 Medium eggs
1 1/3 Cups bread crumbs
vegetable oil
Salt & Pepper to taste
Chunk king salmon into 14-16 pieces. Rinse king salmon in cold water and pat dry with paper towels. In a bowl mix together flour, salt and pepper. Dredge each king salmon chunk in flour to coat evenly. Dip floured pieces in egg and then roll in bread crumbs coating them evenly. Deep fry king salmon chunks in hot vegetable oil (375 degrees) for 3-5 minutes or until coating is golden brown. Drain on paper towels. Makes 4-6 servings.

[swtness]

Deep Fried Onion Rings

Serves 4


5 cups canola oil 2 large yellow sweet onions
4 cups whole milk 2 cups all-purpose flour
1 ½ cups frying batter mix 1 ¼ cups soda water
1 tsp. salt 2 tsp. fresh ground black pepper
¼ tsp. cayenne pepper
M
Heat the canola oil in a heavy stockpot. Using a candy thermometer, the oil should reach 375°.
Peel the onions and cut them into ¼" wide rings. Separate the onion rings. Place the milk in a large bowl and put half the onion rings in the milk. Note: the milk will make the onion rings moist so the batter sticks to the onions better.


In a third large bowl, add the frying batter mix, soda water, salt, black pepper and cayenne pepper. Whisk the batter until it is smooth. Note: the soda water acts like baking soda, making the batter light and crisp when deep-fried.

Working in batches, drain the onion rings from the milk and then coat them in the flour. Shake off any excess flour, and then place the onion rings in the batter mix.

Place the onion rings in the hot oil and deep-fry until golden, about 5 minutes. Turn the onion rings during frying.

Place the onion rings on a rack placed on top of paper towels. Note: I prefer to let deep-fried foods sit on a rack rather than directly on paper towels, which I find makes the bottom of fried foods soggy

[swtness]

does anyone have a recipe for deep fried mars bars

[Aline]

Here's 2 versions.

Deep Fried Mars Bars

1 cup sifted flour
1 teaspoon salt
3/4 cup cold water
1/4 teaspoon baking powder
4 Mars or other caramel covered candy bars
Shortening or oil for frying


Mix flour, salt, and water until smooth, cover, and let stand at room temperature 20 to 30 minutes. Stir baking powder into batter. Place shortening or oil in a deep fat fryer, insert thermometer, and begin heating over high heat. Dip candy bars into batter, allowing excess to drain off. Fry in 375 degree fat until golden and crisp. Drain on paper toweling.

=======

1 cup plain flour
1/2 cup cornflour
1 pinch baking soda
milk or beer
oil (for deep frying)

Chill the chocolate bar by keeping it in the fridge, but don't freeze it.
Mix the flours and bicarbonate of soda (baking soda) together.

Add milk (traditional) or beer (which gives a lighter result) until you get a batter with the consistency of thin cream.

Heat the oil until a small piece of bread will brown in a few seconds, but don't allow to smoke.

Remove wrapper from chilled chocolate bar.
Coat completely in batter.
Carefully lower into hot oil and fry until golden brown.
[/u][/b]

[swtness]

ty Aline

[skyEyz_7]

Deep Fried Cookies

4 cups. flour

1 cup. sugar

1/2 cup. margarine

3 eggs

Dash of salt

1 tsp. lemon juice

2 tbsp. water

1 tsp. baking powder

Roll the dough out; cut into 2x4 rectangular strips. Put a hole in the middle, turn inside out. It will curl. Drop into deep fryer until they float or are golden brown. Lay on paper towels to let excess oil out. Sprinkle sugar on powdered sugar on top.

[skyEyz_7]

Potato Donuts

4 cups. sugar
4 tbsp. shortening
4 eggs
2 tsp. salt
1 tsp. nutmeg
2 cups. potatoes, mashed
2 cups. milk
12 tsp. baking powder
8 cups. flour

Cream sugar and shortening, add eggs, salt, baking powder and nutmeg. Add mashed potatoes and milk. Stir in flour. Refrigerate overnight. Roll out; cut with donut cutter. Deep fry one minute with the lid off. Turn donut over, cook one minute with lid off. Drain on brown paper bag. Sprinkle with sugar and cinnamon.

[skyEyz_7]

Applesauce Self-Turning Donuts

2 cups. flour
1/2 cups. sugar
2 tsp. baking powder
1 tsp. cinnamon
1 egg, beaten
1/2 cups. applesauce
1/2 cups. milk
1 1/2 tbsp. oil
Sift dry ingredients together. Mix together egg, applesauce, milk and oil. Blend in dry ingredients. Mix all well. Drop by small teaspoons into hot oil. They will turn themselves. Remove from oil and drain well. Roll in powdered sugar or cinnamon sugar mixture.

[skyEyz_7]

These are so quick and easy.

Sugar Free Donuts

1 can refrigerated biscuits
Corn oil
Equal
2 tsp. cinnamon

Set biscuits out and let them get room temperature. Pull hole into middle. Drop in hot oil and let brown. Turn and let brown (they will burn if oil is too hot). Lift with tongs onto paper towel. Roll in Equal and cinnamon

[skyEyz_7]

Apple Fritters/Deep Fried

1 large Egg beaten
1 cup Milk
1 cup Apples
1/4 cup Sugar
1/4 teaspoon Salt
1 teaspoon Grated orange peel
3 tablespoon Orange juice
2 teaspoon Vanilla extract
2 cup All-purpose flour
1 tablesppon Baking powder
Vegetable oil
Confectioner's sugar
In mixing bowl, combine beaten egg, milk, apple, sugar, salt, orange peel, orange juice and vanilla. Sift together the flour and baking powder; fold into the apple mixture, stir just until all flour is moistened. Drop batter by rounded teaspoon into hot oil (350 degrees). Fry until deep golden brown, about 3-4 minutes, turning once. Drain fritters thoroughly on paper towels. Roll in sugar or sift the sugar over the tops.

[skyEyz_7]

Deep-Fried Twinkies

Twinkies might seem like enough of a treat, but this recipe calls for deep frying the cream-filled snack with batter and eating it like a popsicle. To sweeten the deal, there's a recipe for berry sauce, too.

6 Twinkies

Popsicle sticks

4 cups vegetable oil

Flour for dusting

1 cup milk

2 tablespoons vinegar

1 Tablespoon oil

1 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

Chill or freeze Twinkies for several hours or overnight. Heat 4 cups vegetable oil in deep fryer to about 375 degrees. Mix together milk, vinegar and oil. In another bowl, blend flour, baking powder and salt. Whisk wet ingredients into dry and continue mixing until smooth. Refrigerate while oil heats. Push stick into Twinkie lengthwise, leaving about 2 inches to use as a handle, dust with flour and dip into the batter. Rotate Twinkie until batter covers entire cake. Place carefully in hot oil. The Twinkie will float, so hold it under with a utensil to ensure even browning. It should turn golden in 3 to 4 minutes. Depending on the size of your deep fryer, you might be able to fry only one at a time, two at the most. Remove Twinkie to paper towel and let drain. Remove stick and allow Twinkie to sit for about 5 minutes before serving. Makes 6.

Variation: Slice Twinkie into 4 pieces. Flour and batter each before frying. With this treatment, one Twinkie will serve two people if accompanied by a sauce.

Berry Sauce

1 10-ounce jar of seedless raspberry preserves

1 cup fresh or frozen mixed berries

In a saucepan, heat preserves over low heat until melted. Add 1 cup of fresh or frozen mixed berries. Heat until sauce just simmers. Cover; refrigerate until served. Makes 1 1/2 cups.

[skyEyz_7]

Banana Fritters with Cinnamon Sauce

1 cup all-purpose flour - sift before measuring
1 tablespoon granulated sugar
1/2 teaspoon salt
1 large egg, slightly beaten
3/4 cup milk
1 tablespoon melted butter
1 teaspoon baking powder
6 bananas, halved lengthwise
oil for deep frying

Preheat deep fat to 375°. In a medium bowl, sift together flour, sugar and salt. In a separate bowl, combine the egg, milk, butter and baking powder; stir into the dry ingredients. Dip banana halves into the batter and drop into the hot deep fat; fry until golden brown. Serve with vanilla ice cream and Cinnamon Sauce (below).
Banana fritter recipe makes 6 servings.

Cinnamon Sauce

2 cups water

2 tablespoons ground cinnamon

3 egg yolks, lightly beaten

2/3 cup sugar

2 tablespoons cornstarch

1 cup butter (2 sticks)

Heat water and cinnamon in a medium saucepan. In a separate bowl, mix the egg yolks with sugar and cornstarch. Add about one-third of the hot mixture to the egg yolk mixture slowly, then pour back into the saucepan, stirring to blend. Return sauce to a boil. Remove from heat and cool the sauce for 2 minutes. Slowly whisk or beat in the butter. Store cinnamon sauce in refrigerator.

[skyEyz_7]

Funnel Cakes

5 eggs
3 1/2 cups milk
1 teaspoon salt
4 cups flour
1 teaspoon vanilla
3 teaspoons baking powder
10 teaspoons sugar
Toppings

powdered sugar
canned fruit , fillings
Combine ingredients in order given. Slowly pour mixture through a funnel into hot oil. Crisscrossing using finger as a stopper. Fry until golden, top with favorite toppings. 6 servings

[skyEyz_7]

Oreo Doughnuts

1 1/2 cups flour

1 tablespoon sugar

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup milk

2 eggs

24 Oreo cookies, preferably double stuffed

oil , for frying

powdered sugar , for dusting

Combine the flour, sugar, baking powder, and salt in a medium bowl; set aside. Beat the milk and eggs until well blended.
Add to the flour mixture; blend well. Let batter stand for 10 minutes. Meanwhile, heat 3" of oil in a deep fryer or deep saucepan. Dip the Oreos, one at a time, into the batter, allowing the excess to drip back into the bowl. Fry 3-4 cookies at a time, until golden brown, turning to cook both sides. Drain on paper towels; dust with powdered sugar, and serve warm. Makes 24 doughnuts.

[skyEyz_7]

Deep Fried Snickers

Snickers candy bars
funnel cake mix
frying oil
Push popsicle sticks into Snickers bar from the bottom about half way up. Freeze Snickers until frozen solid. For the funnel cake batter, you can either buy the mix at the store or make your own batter (there are several one's on recipezaar). Dip frozen Snickers into the batter. Fry in hot oil until golden brown (just a few minutes). Remove from oil and drain. Top with powdered sugar or caramel sauce if desired. Makes 1 serving.

[skyEyz_7]

Krispy Kreme Doughnut Copycat

Doughnuts

2 packages yeast
1/4 cup water (105-115 degrees)
1 1/2 cups lukewarm milk (scalded, then cooled)
1/2 cup sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
vegetable oil

Creamy Glaze

1/3 cup butter

2 cups powdered sugar

1 1/2 teaspoons vanilla

4-6 tablespoons hot water


Chocolate frosting

1/3 cup butter

2 cups powdered sugar

1 1/2 teaspoons vanilla

4-6 tablespoons hot water

4 ounces milk chocolate chips or semisweet chocolate chips

1. Dissolve yeast in warm water in 2 1/2-quart bowl.
2. Add milk, sugar, salt, eggs ,shortening and 2 cups flour.
3. Beat on low for 30 seconds, scraping bowl constantly.
4. Beat on medium speed for 2 minutes, scraping bowl occasionally.
5. Stir in remaining flour until smooth.
6. Cover and let rise until double, 50-60 minutes.
7. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.
8. Gently roll dough 1/2-inch thick with floured rolling pin.
9. Cut with floured doughnut cutter.
10. Cover and let rise until double, 30-40 minutes.
11. Heat vegetable oil in deep fryer to 350 degrees.
12. Slide doughnuts into hot oil with wide spatula.
13. Turn doughnuts as they rise to the surface.
14. Fry until golden brown, about 1 minute on each side.
15. Remove carefully from oil (do not prick surface); drain.
16. Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top.
17. Dip in sprinkles or other toppings after chocolate if desired.
18. **Creamy Glaze**: Heat butter until melted.
19. Remove from heat.
20. Stir in powdered sugar and vanilla until smooth.
21. Stir in water, 1 tablespoon at a time, until desired consistency.
22. **Chocolate Frosting**: Heat butter and chocolate over low heat until chocolate is melted.
23. Remove from heat.
24. Stir in powdered sugar and vanilla until smooth.
25. Stir in water 1 tablespoon at a time, until desired consistency.

24 doughnuts

[skyEyz_7]

Deep Fried Sweet Ravioli Treats

This is a really neat recipe,isnt it?! You will need to freeze the prepared ravioli's. It will be worth it!

2 1/4 cups all-purpose flour

2 tablespoons white sugar

1/4 teaspoon salt

1/2 cup shortening

2 tablespoons dry white wine

Filling

1 1/2 cups ricotta cheese

1 egg

1/4 cup white sugar

1 teaspoon vanilla extract

4 cups vegetable oil (for frying)

1. In large bowl, combine 2 cups of flour, sugar & salt.
2. Cut in shortening until mixture resembles coarse meal.
3. Make a well in center,& pour eggs& wine into it.
4. With fork, stir gradually bringing dry mixture into center until a dough forms.
5. Turn dough out onto lightly floured surface& knead in the remaining flour until smooth.
6. Cover& leave alone for 5 minutes.
7. In small bowl, combine ricotta cheese, egg, sugar& vanilla extract until well blended.
8. On lightly floured surface, roll out dough to 1/8 inch thickness, cut out 3" circles with cookie cutter Place 1 TB of ricotta cheese mixture in center of each circle.
9. Fold edges over into a half-moon shape& press, sealing.
10. Ravioli's should be frozen, saved to help keep filling from oozing out while frying.
11. After frozen, in large heavy skillet, heat oil, one inch deep, to 365 degrees.
12. Place ravioli's into hot oil so they are not crowded.
13. Fry both sides until golden.
14. Drain & dust with confectioners sugar or drizzle with honey before serving.

24 raviolis
1 hours 5 minutes ( 1 hrs prep time, 5 mins cook time )

[skyEyz_7]

EXCELLENT DEEP FRIED SHRIMP BALLS

1 lb. shrimp, peeled & deveined
1 1/2 cups flour
2 c. water
3 lg. brown eggs
3 scallions, chopped
2 carrots, grated
1/2 cup. celery, chopped
1 tsp. garlic, finely chopped
1 tsp. coriander
1/8 tsp. cumin
1 tbsp. salt
1/8 tsp. pepper
Mix flour, water and eggs. Add everything else to batter. Heat 4 cups oil. Drop large spoons of mix in oil to deep fry. Drain and blot excess oil with paper towels

[skyEyz_7]

Dunkin Donuts Vanilla Filled Doughnuts
Posted by CookinMom at recipegoldmine.com May 4, 2001

Source: Posted by Laurie April 27th 1999

Donuts
1 package regular or quick-acting yeast
1/8 cup warm water (105 to 115 degrees F)
3/4 cup lukewarm milk (scalded then cooled)
1/4 cup granulated sugar
1/2 teaspoon salt
1 egg
1/6 cup shortening
2 1/2 cups all-purpose flour

Vanilla Filling
1/4 cup solid vegetable shortening
1/4 cup butter or margarine
1/2 teaspoon clear vanilla extract
2 cups sifted confectioners' sugar
1 tablespoon milk

Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt, egg, shortening and 1 cup of flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes.

Stir in remaining flour until smooth. Cover and let rise in warm place until double, approximately 50-60 minutes.

Turn dough onto floured surface. Roll dough 1/2-inch thick. Cut with round cookie cutter. Cover and let rise on floured baking sheets until double, 30-40 minutes.

Heat vegetable oil in deep fryer or Dutch oven to 350 degrees F. Slide doughnuts into hot oil. Turn doughnuts as they turn golden brown, about one minute on each side. Remove carefully from oil (do not prick surfaces) and drain.

When cool, make small hole to insert vanilla filling (recipe follows) . Take a sharp narrow knife and carefully make a large cavity inside of the doughnut to hold the filling. Fill the doughnuts generously and dust heavily with confectioners' sugar.

Vanilla Filling: Cream butter and shortening, gradually add sugar 1/2 cup at a time. Add milk and vanilla, beat until light and fluffy. Will keep for 2 weeks in airtight, refrigerated container. Fills: 12 doughnuts

Servings: 12

[skyEyz_7]

BUFFALO CHICKEN WINGS WITH BLEU CHEESE
DIPPING SAUCE

6 tbsp. butter, or butter
1/4 cup. hot pepper sauce
Vegetable oil, for frying
18 chicken wings, about 3 lbs. disjointed with the tips discarded
Bleu cheese dipping sauce, recipe follows

Melt butter in a small saucepan. Add hot sauce and remove from heat. In a large fry pan or deep fat fryer, heat 1 inch of oil to 375 degrees. Fry wings in batches without crowding until golden brown, 10 to 15 minutes. Drain on paper towels.Brush wings with spicy butter and serve warm with bleu cheese dipping sauce.


BLEU CHEESE DIPPING SAUCE

1/4 lb. bleu cheese, Roquefort, or Gorgonzala
1/2 cup mayonnaise
1/2 cup. sour cream
1 tbsp. lemon juice
1 tbsp. wine vinegar
Several dashes of hot pepper sauce, to taste

In small bowl, mash the bleu cheese, leaving some small lumps. Whisk in the mayonnaise until blended. Add the remaining ingredients and whisk to blend well. Cover and refrigerate until serving time. (This is great to serve when friends are over for Monday Night football!)

[molinasmom]

CARROT - ZUCCHINI FRITTERS

2 T. finely chopped onion
1 T. butter
1 egg, lightly beaten
1 1/2 c. shredded & dried zucchini
1 lg. carrot, shredded
1/3 c. flour
1/3 c. parmesan cheese
1 T. cornmeal
1/2 tsp. salt
1/2 tsp. pepper

Saute onion & butter until tender. cool a bit. Add egg, zucchini & carrot. In another bowl, combine flour, cheese, cornmeal, salt & pepper; stir in vegetable mixture just until combined. Heat oil to 375 degrees. Fry tablespoonfuls of batter until deep golden brown, about 1-2 min.,turning once. Drain on paper towels.
(1 1/2 dozen)

Horseradish Sauce to dip:
1/2 c. mayonnaise
1/2 c. horseradish sauce
1/2 c. sour cream
Combine,cover & refrigerate.

This is really good!!

[Aline]

CLASSIC FISH AND CHIPS

Yield:8·

1/4 tsp traditional active dry yeast (1 ml) ·
3/4 tsp salt (3 ml)
1 1/2 cups all-purpose flour (375 ml) ·
1 3/4 cups stout (440 ml)

Tartar Sauce·

2 cups mayonnaise (500 ml) ·
1/3 cup capers, finely chopped (75 ml) ·
1/3 cup cornichons, finely chopped (75 ml) ·
1 large shallot, finely chopped ·
3 tbsp finely chopped dill (45 ml) ·
2 tbsp finely chopped chives (30 ml) ·
2 tbsp white wine vinegar (30 ml) ·
Salt and pepper, to taste ·
12 cups vegetable oil (3 L) ·
4 lb. Halibut fillet, cut into 8 - 4 oz portions (1.8 kg) ·
Flour, for dredging ·
2 lemons, cut into wedges ·
4 lb. large Yukon Gold potatoes, peeled (1.8 kg) ·
Salt, to taste

Sprinkle the yeast over 2 tbsp of tepid water and let proof for 5 minutes.

In a large bowl, combine the salt and flour. Add the yeast and the beer and whisk to create a smooth batter. Cover the bowl with plastic and set aside for 3 hours to proof.

Tartar Sauce

Combine all the ingredients in a bowl and refrigerate until needed.

Preparing the Fish and Chips

Cut the potatoes into chips of even size. Place the chips in a bowl, cover with cold water and soak for 10 minutes. Drain the chips and thoroughly dry using paper towels.

Put the oil in a large pot over high heat. Ensure that the oil does not fill the pot by more than 1/3 to ½ in order to prevent overflow when the ingredients are added. Heat the oil to 325°F.

French fries should be cooked in two stages, the first stage or blanching is done at a lower temperature than the final cooking. Put some of the chips in the deep fryer and cook until they are tender but have no colour. Remove from the fryer and drain on paper towel in a single layer. Continue with the remaining potatoes in the same manner. Do not overcrowd the fryer or the oil will overflow and the oil temperature will drop.

Raise the heat under the fryer to bring the oil temperature to 375°F.

Finish frying the chips in batches in the hot oil. Cook the chips until deep golden. Remove to a paper towel lined bowl and liberally salt. Keep warm in a low oven.

Dredge the fish in flour, shaking off the excess. Dredging in flour before dipping the fish into batter allows the batter to cling to the fish. Dip the fish in the batter, and drain off the excess batter. Deep fry the fish until it is a deep golden colour. Fry the fish in batches so the oil does not overflow or drop too drastically in temperature.

Remove the fish from the fryer to a paper towel lined tray and liberally season with salt.

Serve some of the fish and chips on newspaper garnished with lemon wedges and tartar sauce.

[skyEyz_7]

DEEP FRIED ZUCCHINI WITH CREAMY GARLIC DIP

CREAMY GARLIC DIP

1 cup. buttermilk

1 cup. mayonnaise

1 pkg. Ranch salad dressing

2 cloves minced garlic

1/4 tsp. oregano

DEEP FRIED ZUCCHINI

1 or 2 med. unpeeled zucchini, thinly sliced in circles

1/2 cup. flour

2 eggs, beaten

1-2 cup. canned Italian seasoned bread crumbs

Combine all Creamy Garlic Dip ingredients by hand, not blender, at least one day before using and refrigerate. Right before serving, coat zucchini slices with flour, then egg, then bread crumbs and deep fry at 375 degrees until golden. Serve with Creamy Garlic Dip.

[skyEyz_7]

Wonton with Hot Chili Sauce

Wonderful appetizers! I Cooking time is per batch.

Filling

4 me. shrimp , peeled, deveined
1 pound finely ground pork
1 4oz can water chestnuts drained and coarsely chopped
3 or 3 teaspoons fresh ginger
2 tablespoons minced green onion
2 table spoons soy sauce
1 tablespoon rice wine or sake
1 1/2 teaspoons sesame oil
2 tablespoons cornstarch
1 tablespoon coarse black pepper

3 tablespoons soy sauce
1 tablespoon chinese black vinegar or Worstershire sauce
2 tablespoons water
1/2-1 teaspoon hot chili paste
1 teaspoon minced fresh ginger

Won Tons

40 wonton wrappers or gyoza skins
cornstarch and vegetable oil or peanut oil

1. For filling: wrap shrimp in paper towels; squeeze out extra moisture and chop finely; combine shrimp, pork and water chestnuts in a medium bowl; mix well then stir in ginger, green onion, soy sauce, rice wine, sesame oil, cornstarch and pepper, combine thoroughly; mixture should be stiff; refrigerate until ready to use (you can do this several hours in advance). 2. For chili sauce: stir together soy sauce, sugar, black vinegar or Worcestershire, water, chili paste and ginger in a small bowl; place in a serving bowl and set aside. 3. Place 2 teaspoons filling in center of each wonton skin; moisten edges with water; fold over in half to cover filling; press edges to seal; arrange dumplings on a sheet light dusted with cornstarch.
4. Heat oven to 200°. 5. Pour oil to depth of at least 2 inches in wok or dutch oven; heat oil over medium-high heat to 350°; fry 8 or 9 dumplings at a time, turning constantly, until golden brown, about 5-6 minutes. 6. Drain on paper towels; place on baking sheet and keep warm in oven. 7. Fry remaining batches; reheat oil between batches. 8. Arrange dumplings on a platter and serve hot with chili sauce.
40 dumplings
35 minutes ( 30 mins prep time, 5 mins cook time )

[skyEyz_7]

Fried Cookie Dough

Egg roll wrappers
Cookie dough
A glass of water

Place two spoonfuls of cookie dough in the center of an egg roll wrapper, forming a log running from point to point.
Fold the bottom point over the cookie dough, then fold each corner in. Finish by rolling closed. Moisten edges to seal.
Cook for approximately 2 minutes or until golden brown. Turn occassionally. Place on paper towel to cool and absorb excess grease.Serve with confectioners sugar, chocolate syrup or ice cream.

[skyEyz_7]

CHICKEN CORDON BLEU

6 boneless chicken breasts, flattened thin
6 slices of good smoked ham (or proscuitto)
6 slices Swiss cheese
2 eggs, beaten
1/2 cup. flour
Italian bread crumbs
Oil for frying

Pound chicken until thin. Place 1 piece of ham and one piece of cheese on each breast. Roll up and secure with toothpicks. Dip in egg, flour, egg again and then bread crumbs. Coat thoroughly. Fry at 355° each piece until brown (10 minutes) and drain on paper towels.

MORNAY SAUCE:

2 tbsp. butter
2 tbsp. flour
1 cup. milk, heated
Salt and fresh ground pepper
2 tbsp. Parmesan cheese
Drop lemon juice
2 tbsp. grated Swiss cheese
1 beaten egg yolk
Melt butter in saucepan; stir in flour and cook (stirring constantly) until bubbly. DO NOT LET IT BROWN. Add hot milk and stir until thickened. Add salt and pepper; lower heat and add cheeses. Add small amount sauce to egg yolk, then add mixture back into sauce. Add lemon juice. Pour sauce over chicken and serve immediately. Good with wild rice, salad and crusty French bread.

[skyEyz_7]

FIERY DEEP-FRIED COCONUT SHRIMP


3 eggs, beaten
1 tsp. seasoning salt
3 cup. dried bread crumbs
24 uncooked lg. shrimp, peeled, deveined, tails on
2 (8 oz.) cans crushed pineapple, drained
1 1/2 tsp. cayenne pepper
1 cup. flour
1 cup. sweetened shredded coconut
Vegetable oil for frying
1 (7 oz.) jar plum sauce

Combine eggs, cayenne and seasoning salt in shallow pan. Place flour in another shallow pan. Combine bread crumbs and coconut in third pan. Dredge shrimp in flour, shaking off excess. Holding shrimp by tail, dip into eggs. Roll shrimp in bread crumb mixture, coating thoroughly. Heat oil in deep fryer or large saucepan to 300 degrees. Add shrimp in batches (do not crowd) and fry until golden brown, about 3 minutes. Transfer to paper towels using slotted spoon and drain well. To make Pineapple Plum Sauce: Combine pineapple and plum sauce in small bowl. Serve over shrimp. 4 servings.

[skyEyz_7]

Fried Butterfly Shrimp
Yield: 4 Servings

2 lb Large shrimp; cleaned,.. leaving tail intact
1 cup Sifted flour
1/2 teaspoon Sugar
1/2 teaspoonCurry powder
1 Egg
1 cup
1 teaspoon Salt
Oil for frying

Slit shrimp down back and spread apart butterfly fashion. Pull tail thru slit. Combine flour, sugar, and curry powder. Add egg, water, and 2 teaspoon oil; beat well. Dip shrimp in batter. Heat oil to 375° in deep skillet or deep fryer. Fry, a few at a time, until golden brown. Drain on paper towels.

[skyEyz_7]

Hot Pastry Appetizers
Makes about 2 dozen appetizers

Pastry:

1-2/3 cups all-purpose flour
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
2/3 cup Butter Flavor CRISCO
3 to 4 tablespoons milk

For Mushroom Filling:

3 tablespoons Butter Flavor CRISCO
8 ounces fresh mushrooms, finely chopped (about 2-1/2 cups)
1/3 cup chopped onion
1/4 cup snipped fresh parsley
2 tablespoons all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper

For Crab Filling:

1 tablespoon Butter Flavor CRISCO
1/4 cup chopped green onion
1/4 cup finely chopped celery
1 package (3 ounces) cream cheese, softened
1/2 cup grated Swiss or Cheddar cheese
1 can (6-1/2 ounces) crab meat, rinsed and drained

For Ham Filling

1 tablespoon Butter Flavor CRISCO
1/4 cup chopped green onion
1/4 cup finely chopped celery
3 ounces cream cheese, softened
1/2 cup grated Cheddar cheese
1 can (6-3/4 ounces) chunk ham, drained and flaked

In a medium bowl combine flour, Parmesan cheese and salt. Cut in Butter Flavor Crisco to form coarse crumbs. Add in milk, 1 tablespoon at a time, mixing with fork until particles are moistened and cling together. Form dough into ball. Refrigerate while preparing desired filling. For mushroom filling, in small skillet melt Butter Flavor Crisco. Add mushrooms, onion and parsley. Cook and stir over medium heat until tender. Add flour, garlic powder, salt and pepper. Continue to cook and stir for 1 minute. Remove from heat. For crab filling, in small skillet melt Butter Flavor Crisco. Add onion and celery. Cook and stir over medium heat until tender. Remove from heat and set aside. In medium bowl mix cream cheese, Swiss cheese and crab meat. Stir in onion and celery. For ham filling, in small skilled melt Butter Flavor Crisco. Add onion and celery. Cook and stir over medium heat until tender. Remove from heat and set aside. in medium bowl mix cream cheese, Cheddar cheese and ham. Stir in onion and celery. Preheat oven to 400ºF. To prepare pastry, divide dough in half. Roll each half 1/8-inch thick on lightly floured board. Cut shapes with 2-inch round cookie cutter. Assemble according to directions at right.
Bake at 400ºF for 10 to 15 minutes, or until light golden brown. Cool slightly on wire rack. Serve warm. Serve with dairy sour cream for dipping, if desired. Tip: Appetizers may be assembled and refrigerated overnight before baking. Bake at 400ºF for 15 to 20 minutes, or until light golden brown.

[skyEyz_7]

Fried Pies

12 individual pies

1-1/2 cups all-purpose flour
1/2 cup plus 2 tablespoons sugar, divided
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup Butter Flavor CRISCO
1/4 to 1/3 cup milk
1/2 cup cherry, blueberry, apple or lemon pie filling
1 teaspoon ground cinnamon
Butter Flavor CRISCO for frying

In medium mixing bowl combine flour, 2 tablespoons sugar, baking powder and salt. Cut in Butter Flavor Crisco to form coarse crumbs. Add milk, 1 tablespoon at a time, mixing with fork until particles are moistened and cling together. Form dough into ball. Divide in half. Roll each half 1/4 inch thick on lightly floured board or pastry cloth. Cut into 4-inch circles. Place 2 teaspoons filling in center of each circle; fold in half. Seal edges by pressing with fines of fork.
Combine remaining 1/2 cup sugar and cinnamon in bowl. Set aside. In deep fat fryer or deep skillet heat 1 inch Butter Flavor Crisco to 350ºF. Fry a few at a time until golden brown, turning once. Drain on paper towels. Dredge in cinnamon-sugar mixture. Serve warm.

[LONDONROSE]

fried vege chips

peeled carrot
peeled sweet potato
peeled white potato

I prefer to use my cheese grater/slicer this makes the chips thin enough and the right crispy for dipping

slice all veges and place in cooking oil deep fryer until brown or as done as you like....

Remove from oil and place on paper towel for draining

Peanut oil is the best oil for deep fryer

These are great with any type of dips I like my warm gorgonzola dip

Gorgonzola dip:

8 oz gorgonzola cheese shredded or cut in small pieces
1/4 milk or cream

place ingredients in a microwave dish and cook on high for apx 1-2 minutes and stir until cheese is melted you can add more or less milk depending on the thickness of dip. Dip will thicken as it sets or cools.

[creampuffgoodness]

Fried Foods? It's one of life's guilty pleasures! I will share a recipe from my country, the Philippines. This is called "Crispy Pata". Pata means the whole leg of the pig including the knuckles. This is also the perfect beer match! Try this out people!

Ingredients
1 Pata (front or hind leg of a pig including the knuckles)
1 bottle of soda (7Up or sprite)
1 tablespoon of salt
2 tablespoons patis (fish sauce)
1/2 tablespoon baking soda
1 tablespoon of monosodium glutamate (MSG)
4 tablespoons of flour
Enough oil for deep frying
Enough water for boiling
Preparation
Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly. Make four to five inch cuts on the sides of the pata. On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes. Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours. After the above process, rub patis on the pata and sprinkle flour liberally. In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.

Dipping Sauce
Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper. Salt and pepper to taste.