who can resist deep fried foods…
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.
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Meanwhile, rinse the turkey well, pat it dry inside and out, and set it on end in a sink to drain.
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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.
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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.
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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
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.
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
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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
does anyone have a recipe for deep fried mars bars
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.
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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.
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ty Aline
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.
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.
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.
These are so quick and easy. :lol:
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
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.
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.
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.
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
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.
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.
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
- Dissolve yeast in warm water in 2 1/2-quart bowl.
- Add milk, sugar, salt, eggs ,shortening and 2 cups flour.
- Beat on low for 30 seconds, scraping bowl constantly.
- Beat on medium speed for 2 minutes, scraping bowl occasionally.
- Stir in remaining flour until smooth.
- Cover and let rise until double, 50-60 minutes.
- (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.
- Gently roll dough 1/2-inch thick with floured rolling pin.
- Cut with floured doughnut cutter.
- Cover and let rise until double, 30-40 minutes.
- Heat vegetable oil in deep fryer to 350 degrees.
- Slide doughnuts into hot oil with wide spatula.
- Turn doughnuts as they rise to the surface.
- Fry until golden brown, about 1 minute on each side.
- Remove carefully from oil (do not prick surface); drain.
- Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top.
- Dip in sprinkles or other toppings after chocolate if desired.
- Creamy Glaze: Heat butter until melted.
- Remove from heat.
- Stir in powdered sugar and vanilla until smooth.
- Stir in water, 1 tablespoon at a time, until desired consistency.
- Chocolate Frosting: Heat butter and chocolate over low heat until chocolate is melted.
- Remove from heat.
- Stir in powdered sugar and vanilla until smooth.
- Stir in water 1 tablespoon at a time, until desired consistency.
24 doughnuts
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)
- In large bowl, combine 2 cups of flour, sugar & salt.
- Cut in shortening until mixture resembles coarse meal.
- Make a well in center,& pour eggs& wine into it.
- With fork, stir gradually bringing dry mixture into center until a dough forms.
- Turn dough out onto lightly floured surface& knead in the remaining flour until smooth.
- Cover& leave alone for 5 minutes.
- In small bowl, combine ricotta cheese, egg, sugar& vanilla extract until well blended.
- 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.
- Fold edges over into a half-moon shape& press, sealing.
- Ravioli’s should be frozen, saved to help keep filling from oozing out while frying.
- After frozen, in large heavy skillet, heat oil, one inch deep, to 365 degrees.
- Place ravioli’s into hot oil so they are not crowded.
- Fry both sides until golden.
- 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 )
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