Deep Fried Food Recipes

RECIPE FORUM Ingredient Forum
21

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

22

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!)

23

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!!

24

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.

25

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.

26

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.
  2. 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 )
27

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.

28

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.

29

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.

30

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.

31

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.

32

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.

33

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.