2-1/2 cups all purpose flour1/8 tsp. salt2-1/2 cups water1/2 cup white wineolive oil 1 Tbs. ground cinnamon1 cup sugarSift flour and salt together in a bowl and set aside. Combinewater and wine in a saucepan over medium high heat. Do not boil.When bubbles appear on the bottom of the pan, add flour mixtureall at once. Stir constantly with a wooden spoon until doughcomes together into a ball. Transfer to a lightly oiled worksurface. Pound with a rolling pin about 10 minutes, until smooth.Roll dough into strips about 1/2 inch around. Cut into 8 inchlengths and pinch ends together to make rings. Heat oil in anelectric deep fryer to 375°F. Without overcrowding, deep fry 2-3pieces at a time 3-4 minutes until golden, pricking each one witha skewer as it fries. Drain on absorbent paper. Combine cinnamonand sugar in a bowl. Dip zeppole in sugar mixture while stillhot.
vegetable oil1 cup all purpose flour1/2 tsp. salt1/2 tsp. baking powder1-1/2 tsp. nonfat dry milk1 tsp. vegetable shortening1/2 cup cold waterHeat oil in an electric deep fryer to 370°F - 380°F. Combineflour and next 4 ingredients in a food processor and pulse 3-4times. With machine running, pour in water through feed tube andprocess about 15 seconds, or until ingredients begin to cometogether. Transfer mixture to a lightly floured work surface andmix by hand, adding more flour as needed, to make a soft dough.Roll into a circle about 1/8 inch thick and cut each circle into12 wedges. Add 2 or 3 at a time to fry basket. Lower into hot oiland fry 5-7 minutes, turning several times, until golden. Drainon absorbent paper and repeat with remaining sopaipillas. Servewith honey, syrup, guacamole or salsa
Spicy chicken pieces dredged in flour mixture and deep fried in hotoil.
INGREDIENTS:
3 pounds boneless chicken breasts without skin1/8 teaspoon salt1/8 teaspoon garlic powder2 tablespoons red pepper, [or less]1/2 teaspoon black pepper1 cup flourvegetable oilPREPARATION:
Wash chicken breasts and pat dry. Cut into 1-inch strips. Sprinklechicken strips with salt and garlic powder, turning pieces so all sidesare seasoned. Continue seasoning with with red and black peppers.
Refrigerate for 1 hour to bring out the flavor of seasonings. Dustchicken with flour, then deep fry in vegetable oil at 370°, for 3 t 4minutes. Drain on paper towels; serve with your favorite dipping sauce,or try one of the sauces below. Serves 6 to 8.
These fish fillets are battered with a beer batter with Cajunseasonings then deep fried.
INGREDIENTS:
2 pounds of fish fillets3 eggs, slightly beaten1/2 cup milk1/2 cup beer3 tablespoons prepared mustard1/2 to 1 teaspoon Tabasco sauce2 tablespoons salt, divided2 teaspoons black pepper, divided1/2 to 1 teaspoon cayenne pepper, divided, or to taste3 cups fine yellow corn flour*vegetable oil or shortening for deep frying
PREPARATION:
In a mixing bowl, whisk together eggs, milk, beer, mustard, Tabasco,and half of the salt and peppers. Cut fish fillets into bite sizedpieces, or nuggets. Place fish in egg mixture, coating well; cover,refrigerate, and let soak for about 1 hour.Mix corn flour with the remaining salt and peppers in a shallow, widebowl or pie plate. Preheat oil in deep fryer to about 370ºF.
Remove fish from mixture and dredge with corn flour mixture. Fry fishuntil the fish nuggets float to the surface and turn golden brown,taking care not to overcook.
Place fish nuggets on paper towels to drain, patting gently with papertowels to blot up excess oil.
Use this batter to fry shrimp, oysters, and other shellfish.Serves 4
Jalapeno peppers are stuffed with a cream cheese mixture then batteredand deep fried to make delicious little appetizers.
INGREDIENTS:
12 jalapeno peppers, sliced in half lengthwise, seeds removed8 ounces cream cheese, room temperature2 eggs, beaten2 tablespoons waterdash salt 1 cup plain dry breadcrumbsoil for deep fryingPREPARATION:
Fill jalapeno pepper halves with cream cheese and press halves backtogether. Combine eggs, water and salt. Dip jalapeno peppers into eggmixture and into breadcrumbs. Place on a cookie sheet and freeze for 2 hours.
Heat oil in deep fryer to 370°. Deep fry peppers in batches for about 3minutes, or until golden brown. Transfer jalapeno poppers to papertowels to drain.
INGREDIENTS:
6 or more medium lg. potatoesOil or fat for deep fryingSalt
PREPARATION:
Wash and peel the potatoes. Slice very thin.An old fashioned cabbage slicer can be used (careful of the fingers) ¬or use a sharp knife or food processor with a thin slicing blade.
Put the slices at once into a bowl of cold water and let stand for at least one hour. Ice water is best, but you can set the whole bowl inthe refrigerator if you wish. Dry well by shaking them in a towel.Fry in hot oil at 390 degrees F. until a light golden brown. Don't tryfrying too many at once, better to put one layer on the frying basket.Drain on paper towels or any kind of plain crumpled absorbent paper.
If you haven't any paper, use a worn dish towel. Salt lightly. Thesecan be kept for some time if they are sealed into plastic bags orcontainers after they have cooled.
INGREDIENTS:
2 to 2 1/2 pounds small frog legs1/3 cup lemon juicecrushed ice 1/3 cup milk2 eggs, separated2 teaspoons vegetable oilsalt and pepperdash cayenne pepper, optional2 cups all-purpose flourvegetable oil for deep frying
PREPARATION:
Wash frog legs thoroughly. Place in a large bowl; sprinkle with lemonjuice, and cover with crushed ice. Refrigerate 1 to 3 hours. In a smallbowl, whisk together milk, egg yolks, and 2 teaspoons oil.
Beat egg whites until stiff; fold into milk and egg yolk mixture.Sprinkle frog legs with salt and pepper, and a little cayenne, ifusing; dip each in milk-egg mixture, then dredge in flour. Heatvegetable oil in a deep-fryer or skillet to 375°. Fry frog legs untilgolden brown. With a slotted spoon, transfer to paper towels to drain.
Serves 4 to 6.
Ingredients
6 Twinkies Popsicle sticks4 cups vegetable oilFlour for dusting1 cup milk2 tablespoons vinegar1 Tablespoon oil1 cup flour1 teaspoon baking powder1/2 teaspoon salt
Directions
1. Chill or freeze Twinkies for several hours or overnight.
2. Heat 4 cups vegetable oil in deep fryer to about 375 degrees.
3. Mix together milk, vinegar and oil.
4. In another bowl, blend flour, baking powder and salt.
5. Whisk wet ingredients into dry and continue mixing until smooth.Refrigerate while oil heats.
6. Push stick into Twinkie lengthwise, leaving about 2 inches to use asa handle, dust with flour and dip into the batter. Rotate Twinkie untilbatter covers entire cake.
7. Place carefully in hot oil. The Twinkie will float, so hold it underwith a utensil to ensure even browning. It should turn golden in 3 to 4minutes. Depending on the size of your deep fryer, you might be able tofry only one at a time, two at the most.
8. Remove Twinkie to paper towel and let drain. Remove stick and allowTwinkie to sit for about 5 minutes before serving.
Makes 6.
Fresh smelts should be stored refrigerated at 32°F to 40°F [0°C to 4°C], excess liquid drained, packed into airtight containers and eatenwithin 3 to 4 days or 1 to 2 days when fried.
Smelts should be frozen at 0°F [-18°C], into airtight food containers,immediately after buying; bought frozen, smelts should be eaten within4 to 6 months for maximum freshness.
Ingredients
Vegetable oil1 pound [454 g] smelts1 cup [250 mL] milkFlour Salt, to tasteParsley sprigs2 lemons, quartered
Into a deep-fryer, heat vegetable oil to 375°F [190°C].Wipe dry smelts; dip smelts into milk, then coat with flour.Deep-fry smelts into hot oil for 5 to 7 minutes, until golden.Drain smelts ontp paper toweling.Salt smelts. Arrange smelts onto a serving plateServe, decorated with parsley sprigs and lemon segments
Ingredients: 1 Mars Bar (UK) or Milky Way (US) 1 cup plain flour 1/2 cup corn flour A pinch of bicarbonate of soda (baking soda to Yanks) Milk or beer Oil for deep frying Directions: 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. Serve, with
ice cream or french fries, if you're so inclined. (Of course, if you want to be sophisticated, you can cut the bar intobite-sized pieces before coating in batter.)
INGREDIENTS:
2 pounds chitterlings1 egg, lightly beaten1 tablespoon waterfine cracker crumbs oil for deep frying
PREPARATION:
Clean and Prepare chitterlings:Wash chitterlings 3 or 4 times and place in a large kettle with 4 or 5cups of water with 1 or 2 chopped onions, 2 bay leaves, 2 teaspoonssalt, 1/4 teaspoon pepper, 2 cloves minced garlic, and other seasoningsas desired.
Simmer for 2 hours or until chitterlings are tender.Beat egg with 1 tablespoon water. Cut boiled chitterlings into piecesabout the size of oysters. Dip each piece into egg mixture then roll incrumbs. Fry in oil at about 370° until golden brown. Serves 6
1 Lb. frozen cod Batter:
1 egg3/4 C. flour 1/2 C. water
1 Tsp. salt 1 Tbsp. sesame seed
Mix together. Cut cod fillets into serving sizes. Dippieces into batter (make sure pieces are dry so batter willstick). Deep fry in 1-inch of oil for 10 to 15 minutes eachside or until golden brown. Serves 3 to 4 adults.
3 lb Squid, cleaned and cut into-ringsFlour for coating, at least-3 cupsSalt and pepper to tasteOil for deep frying. Peanut-oil is best.
Deep-fried squid is one of the most popular seafood dishes in theworld. It is made in almost every country where squid is eaten. Once you taste it, you'll see why. The rings emerge juicy, sweet andcrisp.
Served with several dipping sauces, this dish makes an excellent horsd'oeuvre or main course. This recipe calls for a dry coating. Wet coatings, such as tempura batter, are delicious, too, though they area little more trouble to apply.
Dry the rings thoroughly with paper towels. Coat with flour, towhich salt and pepper have been added.
Heat oil to 350F in a deep-fat fryer or heavy casserole. If youdon't have a temperature control or thermometer, you can guess at thetemperature by dropping a few drops of water into the oil. It should sizzle immediately on contact. Plunge basket laden with one layer ofsquid into oil which should bubble vigorously on contact. If youdon't have a basket for deep frying, use a large spoon or tongs toimmerse squid in oil, and to remove. Fry until coating turns goldenbrown, about 3 or 4 minutes.
Remove squid and drain. Turn down heat to moderate until just beforeyou are ready to cook the next batch; oil will overheat when thefryer is empty. Remove excess oil from squid with paper towels.
Serve rings hot with any of the dipping sauces described below or withlemon wedges. Cole slaw is a natural with deep fried squid.
10 gal Peanut oil
10 lb Turkey; up to 15 lbs6 ts Salt 6 ts Paprika6 ts White pepper6 ts Cayenne6 ts Accent; opt
16 oz Liquid crab oil concentrate
NOTE-Not recommended for indoor cooking. Rinse turkeyinside and out. Mix 1 part crab boil concentrate to 4parts water. Combine dry ingredients with crab boilsolution. Adjust seasoning to taste. Inject turkey(approximately 2" apart) with mixture using syringe(available from gourmet kitchen stores.) Cover turkeywith foil and refrigerate over night. Heat oil to350~. CAUTION: Use a grease thermometer to monitor theoil. It may ignite if the temperature goes beyond375~. Put turkey in basket and CAREFULLY lower it intothe pot. Cook 5 minutes per pound. Check in 1 hourusing a meat thermometer. NOTE-This is a great dish,but should only be attempted by someone who hasexperience with doing this. It is also expensive dueto the large amount of oil needed.
1 lg Egg; beaten
1 c Milk
1 c Apples; * see note
1/4 c Sugar
1/4 ts Salt
1 ts Greated orange peel
3 tb Orange juice
2 ts Vanilla extract
2 c All-purpose flour
1 tb Baking powder
Vegetable oil
Confectioner's sugar
* unpeeled apple which is finely diced or grated.
In mixing bowl, combine beaten egg, milk, apple, sugar, salt, orangepeel, orange juice and vanilla. Sift together the flour and bakingpowder; fold into the apple mixture, stir just until all flour ismoistened. Drop batter by rounded teaspoon into hot oil (350 degrees).
Fry until deep golden brown, about 3-4 minutes, turning once. Drainfritters thoroughly on paper towels. Roll in sugar or sift the sugarover the tops. Yield: about 40 fritters.
* Exported from MasterCook *
1 lg Cauliflower
1 t Salt Oil for deep fat fryingTaratoor Sauce
Cut away the thick stem at the base of the cauliflowerand remove the green leaves. Break the florets off the center core and cut the core into 1" cubes. Wash the florets and cubes under cold running water. In a 3to 4 qt enameled or stainless steel saucepan, bring 1qt of water and the salt to a boil over high heat.Drop in the cauliflower and cook briskly, uncovered,for 10 minutes, or until the pieces are tender butstill somewhat resistant to the point of a small,sharp knife. Drain in a sieve or colander. In a heavy10" to 12" skillet with a deep frying thermometer orin an electric skillet, heat 1" or 2" of oil until itreaches a temperature of 375F. Pat the cauliflower completely dry with paper towels, and a dozen or sopieces at a time, fry them in the hot oil for about 15minutes, or until golden brown on all sides. As theybrown, remove them with a slotted spoon and drain themon paper towels. They may be served hot or at roomtemperature covered with taratoor.
1 lb Shrimp, cleaned & deveined2 Bacon strips4 Water chestnuts
-OR
1/2 md OnionSalt Pepper
1 Egg, beaten2 tb Corn starch Oil for deep frying
1. Mince shrimp, bacon, onion or water chestnuts together until fine.Place mixture in bowl. Remove crusts from bread. Dice bread into veryfine cubes. Place cubes in shrimp mixture. Add salt, pepper, egg and 2tablespoons corn starch to mixture. Combine thoroughly.
1. Fill deep fyer halfway up with oil. Heat oil on highest heatsetting. When you think oil is sufficiently heated, test thetemperature of it with a small piece of bread crust. If it frys to agolden brown colour, then oil is ready for deep frying. If bread crustfails to brown readily, then oil is not ready yet. If bread crust frysto a dark brown, then oil is too hot. Shut heat off of wok, allow oilto cool 5 minutes before turning heat on again. Retest oil with breadcrust to see if it is of proper temperature.
2. When oil is ready for deep frying, take 2 teaspoons, dip intoshrimp mixture and form a 1" diameter ball. Drop ball into hot oil,Place about 8 balls into the hot oil. Allow each ball to deep fry 3minutes. Turn balls so that each will fry to a golden brown colour.Remove balls to paper toweling to drain excess oil from them. Repeatprocedure for deep frying rest of shrimp mixture until all of themixture is used up. Place shrimp balls on a serving platter. Garnishwith parsley or other raw vegetable.
1 bn Fresh parsley
1/4 c All-purpose flour
2 Eggs -- beaten
3/4 c Unseasoned bread crumbs
Vegetable oil for deep
-frying
Lowry's Seasoned Salt
Wash the parsley, break off the tough stems and makesmall bunches of parsley heads. While parsley isstill wet, dip into flour, then eggs, then into thebread crumbs. Shake off excess. Heat oil to 375 degrees F. Place prepared parsley in the oil and fryuntil golden brown, about 50 seconds. Drain well andseason to taste.
1 c Sour cream
1/4 c Prepared blue cheese dressin1 ea 16-oz jar sliced dill pickle1 x Oil for deep-frying
1/4 c Mayonnaise2 tb Dijon-style mustard3 c Seasoned bread crumbs
Mix sour cream, mayonnaise, blue cheese dressing andmustard together in a serving bowl. Set aside. Dredgepickles in bread crumbs and deep-fry in oil at 350degrees until golden. Serve with sauce for dipping.
2 lb Squid
1/2 c Flour
1 t Salt
1/8 ts Pepper
2 Eggs
1 c Milk
1 1/2 c Italian bread crumbs
Cut 2 the cleaned squid body sacks into 1/2" wide rings. Rinse well under cold running water. In deep fryer heat oil to 375. In plasticbag combine flour, salt & pepper. Add a few squid rings at a time,shake until well coated. In a shallow bowl combine 2 eggs and 1 cupmilk (beaten). Dip squid in liquid then in about 1-1/2 Cups ItalianBread Crumbs.
Fry a few at a time about 45 seconds or until golden brown. Drain andkeep warm. Serve with cocktail sauce or tartar sauce.
1 lb Tofu, cut in 1/2 inch cubes1/2 c Wheat germ
3 tb Cornstarch Vegetable oil for deep frySoy sauce ->OR<¬Sweet and sour sauce
1) Roll the tofu cubes in the wheat germ mixed with cornstarch. Heatthe oil to 350F on a deep-fat frying thermometer.
2) Fry the cubes, a few at a time, in a basket in the hot oil. Drain onpaper towels and keep warm while making the remainder.
3) Serve with soy sauce or sweet and sour sauce dip.
2 ts Coarse salt
1 ts Alum*
1 ts Ammonium carbonate powder*
1 ts Baking soda
1 ts Baking powder
1 1/4 c Water at room temperature
3 1/2 c Unbleached flour (approx.)
6 c Or more peanut or corn oil
For deep frying, preferably
In a wok
*available at pharmacies. note: Chains may not carry these. Try tofind an old mom & pop pharmacy.
Put the salt, alum ammonium carbonate, and baking soda and powder in alarge mixing bowl. Add the water and stir until all the powders aredissolved. Add 3 cups of the flour and use your hands in a pressing andpushing motion to mix the dough. Add the remaining flour if the doughis too soft. It should be firm enough to handle Transfer the dough to afloured surface and knead until smooth with no lumps. The kneadingshould take no longer than 2 or 3 minutes. Divide the dough into twopieces, and with a little flour shape them into two oblong loaves, thencoat with oil and wrap tightly in plastic. Let them sit at least 4hoursand up to 8 hours at room temperature. Sprinkle a large cutting boardwith flour and put it near the stove. Stretch the loaves so that eachmeasures 14 inches long and 3 inches wide. Lay them on the board atleast 4 inches apart. Sprinkle some flour on top. With a rolling pin,roll on loaf out to about 1/4 inch thick, 4 inches wide, 16 incheslong. Repeat with the other loaf. Cover with a damp towel & let rest 10minutes. Heat 3 inches of oil to 350 deg. Have a tray lined with papertowels nearby. Cut 4 crosswise strips 2/3 inch wide from one of theloaves. Brush the top of 2 with water, then lay the other 2 on top.Press a chopstick lengthwise on each pair of strips to make them sticktogether. Stretch each double strip to 8 to 10 inch length. Lower thepieces into the oil, immediately turning them gently with chopsticks,without squeezing them, until all sides become lightly browned. Thistakes about 2 minutes. Drain on paper towels. Repeat the cutting andfrying with the rest of the dough. Wrapped in plastic, they keep well 1week in the refrigerator and 1 month in the freezer. Reheat in a pre¬heated 450 deg oven for about 2 minutes, until crisp but not dry.
2 eggs whites -- slightly beaten1 cup Swiss cheese -- grated1/3 cup dill pickles -- choppeddash garlic salt1/2 cup dry bread crumbs
Combine egg whites, swiss cheese, chopped pickles and garlic salt. Dropby teaspoonsful into the bread crumbs; roll and coat well while formingsmall balls. Chill until ready to serve.
Fry in deep fat (375 degrees) until golden brown, about 2-3 minutes.Drain well on paper towels. About 2 dozen appetizers.
1 cup sifted whole-wheat flour (sift to take outsome of the larger bran bits)1 cup all-purpose flour1/2 teaspoon salt 2 tablespoons vegetable oil + more for deep-frying1/2 cup water
Put the 2 flours and salt in a bowl. Drizzle the 2 tablespoons oilover the top. Rub the oil in with your fingers so the mixtureresembles coarse breadcrumbs. Slowly add the water to form a stiffball of dough. Empty the ball on to a clean work surface. Knead it for 10-12 minutes or until it is smooth. Form a ball. Rub about 1/4teaspoon oil on the ball and slip it into a plastic bag. Set it aside for 30 minutes.
Knead the dough again, and divide it into 12 equal balls. Keep 11 ofthem covered while you work with the twelfth. Flatten this ball and roll it out into a 5-5 1/2" round. If you have the space, roll out allthe porris and keep them in a single layer, covered with plastic wrap.
In a deep frier fill about 1/3 with oil. Let it get very, very hot.Meanwhile, line a platter with paper towels. Lift up one poori and layit carefully over the surface of the hot oil. It might sink to thebottom but it should rise in seconds and begin to sizzle. Using theback of a slotted spoon, push the poori gently into the oil with tiny,swift strokes. Within seconds, the poori will puff up. Turn it over and cook the second side for about 10 seconds. Remove it with a slotted spoon and put it on the platter. Make all the pooris this way.The first layer on the platter may be covered with a layer of papertowls. More pooris can then be spread over the top. Serve the poorishot (immediately).
1 lb Prawns 1 ts Salt
3/4 c Flour 2 ts Baking powder1 c Cornstarch [Yep++1 cup...
-S.C.]1 Egg1 tb Oil
3/4 c Water 4 c Oil
Shell and devein prawns, leaving the tails on. Devein and clean. Sprinkle with salt and mix well. Refrigerate for two hours. Mix flour, baking powder, cornstarch, eggs, oil and water to make abatter.
COOKING: Heat deep frier. Add 4 cups oil and reheat. Holding theprawns by the tails, dip in batter, then drop into hot oil. Fry untilgolden, turning once. Drain. Serve hot.
Do-ahead notes: Deep fry, cool and freeze. Preheat oven to 350F. Placefrozen prawns in single layer on cookie sheet and heat for 12 to 15minutes.
Comments: Use cocktail sauce, chili sauce or sweet and sour sauce fordipping. One cup prepared biscuit mix may be substituted for theflour and baking powder.
250 g Flour -salt to taste 1/2 ts Chile powderCoconut milk, thin1 l Oil
Directions
Mix together the flour, salt and chile powder, thenadd sufficient coconut milk to make a paste which canbe squeezed through a murukku mould or through anicing syringe with a star nozzle. Leave for 1 hourthen pipe the paste onto a floured board, cut intodesired lengths and make into loops. Heat the oil anddeep fry until golden. Drain and toss in salt andchile powder.
Place the flour into a deep mixing bowl. Make a hollowin the center. Add the water into the hollow, salt, &2 T of the butter. Stir slowly untilk all of theingredients are well mixed and the water is totallyabsorbed. Beat vigorously with a large spoon until afirm, stiff dough is formed. Gather the dough into aball. on floured surface roll the dough ball out intoa rectangle approx. 16" x 18". Brush the dough withthe remaining butter, fold into quarters, then roll itout as thinly as possible. Cut into a 16" x 18"rectangle the cut that into 48 each 2" squares.FILLING: Combine the salt, pepper, scallions, garlic,parsley, & dill. Cut the butter into tiny bits andchill until the dough is ready. Place a teaspoon ofthe filling mix into the center of each square, add apiece of the butter to each. Draw up the corners andpinch them together firmly thus closing the fillinginto the dough. Heat enough oil in a deep pot. Heat to375 degrees F. and drop in 4-6 of the filled squares.Cook for 4 minutes, remove from the oil, drain, andserve warm. SAUCE: Melt the butter, add the choppedonions, the salt, the pepper, & the vinegar. Cook for4 minutes then add the remaining ingredients. Stirconstantly until it thickens. Remove from the heat. Addthe lemon juice and serve over the fritters.
1 lb Ground meat, browned and
-drained
1 md Onion, chopped
1/2 c Red chile sauce or enchilada
-sauce
12 Flour tortillas
Oil for frying
2 c Cheddar cheese
2 c Shredded lettuce
2 c Chopped green onions
In a large skillet, brown meat and drain. Add onion and chile or enchilada sauce. Spoon about 3 tbsp of meat filling in center of eachtortilla. Fold tortilla, tucking in ends, and fasten with woodentoothpicks. Only assemble 2 or 3 at a time as tortilla will absorbliquid from sauce. In a deep frier with 4 inches of oil on mediumheat, fry folded tortilla, turning until golden about 1 to 2 minutes.Drain on paper towels and keep warm.
Garnish with cheese, lettuce, and onion.
6 ea Crabs,soft-shell1 c Milk 1 x Pepper to taste1 x Vegetable oil1 x Parsley,minced,fresh1 ea Egg,beaten1 x Salt to taste 1 x Flour 1 x Lemon slices
1. Wash cleaned crabs well.
2. Mix egg, milk, salt and pepper; soak crabs in mixture.
3. Coat crabs with flour, then deep-fry in hot oil until brown.
4. Drain on paper towels; garnish with lemon slices and sprinkle withminced parsley.
1 1/2 c Chopped prunes
-(or chopped dried apples)
1 c Chopped dried apricots
1 1/2 c Brown sugar, packed
1 1/2 c Flaked coconut
1 c Chopped almonds
24 Wonton skins
Oil
Mix together prunes, apricots, brown sugar, coconut and almonds. Placeabout 2 teaspoons mixture in center of each wonton skin. Moisten edgeswith water. Fold each skin in half to form triangle. Press edges firmlyto seal.
Cover to prevent drying. Heat oil (3 to 3 1/2 inches) to 360F. Fry 3 to4 wontons at a time, turning occasionally, until golden brown, about 1minute on each side. Drain. Cool thoroughly and store in airtightcontainer. Serve with ice cream or sherbet if desired.
1 ts Red rice vinegar2 tb Medium sherry3/4 c Stock Cornstarch paste
1 1/2 lb Boned pork butt3 tb Peanut oil 3 Cloves garlic, minced2 Egg yolks1 ts Water 1 c Fine plain bread crumbs4 c Oil for deep-frying
PASTE: 2 tb Cooked rice
1/2 ts Sugar1 ts Dry baker's yeast2 tb Dark soy sauce2 tb Warm water 1 ts Wet bean cheese (opt)
The flavoring of the pork with our version of Fujinese"wine lees paste" gives it a distinctive and uniquelydelicious flavor.
Prepare Paste: Use mortar and pestle to pulverizecooked rice. Combine with sugar, yeast, soy and warmwater. Let stand in warm place for 30 minutes toactivate yeast. Authentic wine lees paste is notavailable in the U.S. to our knowledge, this is thebest substitute we have found. You can add wet bean cheese for a sharper flavor.Braise Pork: Slice pork butt across the grain intostrips, 1" by 3" by 1/2" thick. Heat peanut oil inwok until it begins to smoke. Add some of pork to hotoil; stir-fry pieces until they lose their pink- ness;repeat in batches until all pork is browned. Next,add garlic to wok; stir briefly. Pour in wine leespaste, rice vinegar, sherry and stock; bring to slowboil; add pork slices. Reduce heat, cover, and simmerfor 30 minutes. Remove pork, without sauce, to large platter.Cool pork. Cooling is essential so that it will deep-fryproperly. Reserve sauce in small pan. You can holdpork for several hours, if you wish to braise it inadvance. Deep-fry Pork: Heat deep-frying oil. Whileoil is heating, beat egg yolks with water; set outbread crumbs on platter. Dip pork pieces in eggmixture, then bread crumbs, to thoroughly cover.When oil is at deep-frying temperature, 375 degrees,slip in a slice of pork as a test: pork shouldlightly brown in about 1 minute. Place 6 pork sliceson Chinese strainer, and lower into oil, strainer andall. Check in 2 minutes (browning should take slightlylonger than test because strainer cools the oil). If you prefer to fry in larger batches, use more oil.Remove fried pork to warm platter, uncovered.Finish: Reheat sauce, and pour over pork just beforeserving.
5
Yellow onions - medium to
-small onions - OR
2 Very large onions
4 c All-purpose flour
5 t Baking powder
2 T Paprika
1 t Garlic powder
2 t Greek seasonings
1 t Salt - or to taste
-black and/or Cayenne
-pepper - to taste
3 Eggs
1 1/2 c Milk
6 c -oil for deep frying
Cut off and discard the top half-inch of the onions. Peel them but do not cut off the root end. Place each onion, root end up, on a cuttingboard.
With a sharp, pointed knife, make vertical cuts all around the onionabout a quarter inch apart. Start the cut a quarter-inch from the rootfor small onions or a half-inch from the root for very large ones. Makesure the knife goes into the center of the onion. Place all the onionsin a large bowl of cold water, add ice cubes, cover and refrigerateseveral hours or overnight. The onions will open up like mums. Drainupside-down when ready to proceed. In a large bowl, mix togetherthoroughly the flour, baking powder and spices. In another bowl, beattogether the eggs and milk.
Dip the onions one by one into the egg mixture, opening the petalswith your fingers; let the excess drip off, and place in flour. Work the flour mixture into the center gently with fingertips. Shake off excess flour and repeat egg dip and flouring, shaking off the excessthoroughly.
Half-fill a deep fryer or large, deep, heavy pot with oil. Heat theoil to 360F or until a small piece of dry bread turnsdeep gold in 15 seconds. Fry the onions without crowding them -- oneat a time for large ones -- keeping them submerged with a spatula orby placing the frying basket on top of them. Plunge them in root endup and turn them over once. To serve at once, fry large onions forabout six or seven minutes, small ones for five minutes, or until deepgold. Drain upside-down on paper towels; then invert on a servingplate. Keep warm in a low oven while frying the others.
Remove the centers of large onions with a very sharp knife. Small onions may be left whole or the center can be scooped out with a melon-ball cutter. If serving the next day, fry the onions until pale gold;do not fry completely. Let cool. When ready to serve, reheat the oil to380F and fry the onions just long enough to heat and brown, about 15seconds. Drain and serve. To get the same taste without making mums,simply cut onions vertically to make "petals" or crosswise and separateinto rings. This can be done ahead and the petals or rings kept in icewater. Egg, flour and fry as above.
1 Quart Vanilla Ice Cream 1/2 Teaspoon Ground Cinnamon 1/2 Cup Sugar
1 Cup Cornflake Crumbs Oil -- for deep frying1/4 Cup HoneyWhipped Cream4 Maraschino Cherries
1. Let the ice cream stand at room temperature for about 5 minutes tosoften slightly.
2. Combine the cinnamon, sugar, and cornflake crumbs in a shallowpan.
3. Using an ice cream scoop, make 4 large balls of ice cream. Roll these balls in the crumb mixture to cover completely. Wrap in piecesof aluminum foil and freeze for 5 hours.
4. Heat the oil to 450 F in a deep fryer. As soon as it comes to heat,uncover the ice-cream balls and deep-fry very briefly-about 2seconds. Drain momentarily and place in dessert dishes.
5. Top each ball with 1 tbs. honey, a little whipped cream, and amaraschino cherry. Serve immediately.
1 Quart Vanilla Ice Cream
3 Cups Corn Flakes -- finely crushed
1 Teaspoon Cinnamon
3 Egg Whites
Oil -- for deep frying
1 Cup Whipped Cream
1/2 Cup Honey
8 Maraschino Cherries
Scoop ice cream into 8 balls, using about 1/2 cup per ball. Freezeuntil firm, about 1 hour.
In shallow dish, combine crumbs and cinnamon. In another shallow dish,beat egg whites until foamy. Roll ice cream balls in egg whites, thencrumb mixture, covering ice cream completely to avoid leakage duringfrying. Roll in egg whites and crumbs a second time, if necessary tocover completely. Freeze until firm, 3 to 4 hours.
In deep fryer or heavy saucepan, heat oil to 375. Using basket orslotted spoon, fry ice cream balls 1 or 2 at a time for 10 to 15seconds or until golden brown. Drain quickly on paper towels. Return tofreezer while frying remaining ice cream balls. Serve immediately withwhipped cream, honey and cherries.
Makes 8 servings.
PEEL AND CORE THE APPLES and cut each into 8 largewedges. Peel the bananas and cut them into 1 1/2-inchchunks. Combine the flour, cornstarch, egg and 1teaspoon of sesame oil in a small bowl. Mix them wellto form a smooth, very thick batter. Combine thepeanut oil and 2 teaspoons of sesame oil in a deep fatfryer or wok and heat the mixture until it ismoderately hot. Put the fruit into the batter mixture.Then lift out several pieces of fruit at a time, usinga slotted spoon, and drain off any excess batter.Deep-fry for about 2 minutes, until they are golden.Remove with a slotted spoon and drain on paper towels.Repeat the process until you have deep-fried all thefruit. Just before serving, prepare a bowl of icewater filled with ice cubes. Reheat the oil over moderate heat and deep-fry the fruit a second time forabout 2 minutes. Drain again on paper towels. Put thesugar, sesame seeds and 2 tablespoons of oil from thedeep-frying oil into a pot. Heat the mixture until thesugar melts and begins to caramelize. (Watch the heatto prevent it from burning.) When the caramel is lightbrown, add the fruit sections. Stir them gently in thecaramel syrup to coat them. Then take them out and putthem into the ice water to harden. Do a few at a time to prevent them from sticking together. Remove themfrom the water and place on a serving platter. Serveat once.
1 c Flour
3 tb Sugar
1 ts Cinnamon
1/4 ts Salt
1 Egg beaten to blend
2 1/2 tb Water
1 tb Vodka
1 ts Vanilla
Oil for deep frying
Cinnamon sugar
Combine flour, sugar, cinnamon and salt in medium bowl. Add egg,water, vodka and vanilla and blend well. Turn dough out onto lightlyfloured surface and knead 5 minutes. Cover and let rest for 15 minutes. Roll dough out on lightly floured surface to thickness of 1/8 in. cutinto strips. Cut small lengthwise slit neat 1 end of each strip. Twistopposite end of strip through opening, handling gently, to form loop.Heat oil in deep fryer to 350. Fry loops in batches until golden brown.Drain on paper towels. Sprinkle generously with cinnamon sugar. Serveimmediately.
8
SCOOPS VANILLA ICE CREAM
OIL FOR DEEP FRYING
1 c TANGERINE SAUCE
2 c SLICED ALMONDS
Scoop the ice cream in advance; return to freezer until extremelyhard. Heat the cooking oil in a deep-fryer. Roll each ice-cream ballin the tangerine sauce then in the sliced almonds, coatingthoroughly. Deep-fry for a few seconds only. Serve immediately.
Cranberry tartness suggests the original Chineseingredient, a firm, gelatinous jelly flavored with thehawthorn berry (or 'shandza', which in northern Chinais pureed to make a delicious tart, thick, coolingdrink). Enclosed within a light, deep-fried batter,the strips of jelly become hot and soft or, in thecase of cranberry, almost liquid. Buy the "jelliedcranberry sauce", not the whole-berry type.
This recipe makes three to four small servings.
DIRECTIONS:
Cut the jelly crosswise into three round slices, 1/2inch thick. Cut each slice into three strips,approximately 1/2 x 1/2 x 2-1/2 inches.
Prepare a batter by blending the flour, baking powder,sugar, and water.
Heat oil for deep-frying; after it is hot, keep theheat around medium-high. Dredge the cranberry jellystrips lightly in flour, making sure all sides,including the ends, are dusted. Then dip them in thebatter to coat completely, and immerse them in the oiluntil golden brown. Fry only a few at a time. Drain on paper toweling, and eat while hot.
1 tablespoon Dried shrimp
1 tablespoon Preserved Sichuan Preserved -- Vegetable (jarchoy)
3 cups Peanut oil for deep frying
1 pound String beans -- snapped in
=09
1 tablespoon Minced ginger
1 tablespoon Finely chopped garlic
4 ounces Ground pork butt
1 Green onion -- minced
1 teaspoon Sugar
pn White pepper 2 ts Dark soy sauce 2 tb Chicken stock A swirl ofsesame oil=
This green-bean dish is outstanding. The green beans exude aromaticflavors and have an interesting chewy texture. I do not fry the beansas long as traditional recipes call for because I want them to have sometexture left.
Cover the dried shrimp with hot water for 30 minutes. Drain. Chop intothe consistency of coarse bread crumbs.
Rinse the Sichuan preserved vegetables with cold water to wash off thebrine and salt; chop into the same texture as the shrimp. In a deepfryer add the oil and heat to 375F.
Deep fry the beans in two or three batches for 2 to 3 minutes or untilthey look wrinkled, blistered and khaki color.
Remove all but 1 tablespoon of the oil from the wok. Reheat the wok over high heat.
Add the ginger and garlic; stir-fry for 15 seconds. Add the pork,preserved mustard, dried shrimp; stir-fry for 1 minute longer. Poke andbreak up the clumps of pork so that it looks crumbled. Add the greenonion, sugar, white pepper and soy sauce; toss together to blend.
Serves 4 to 6.
1 kg250 g1 400 ml
150 g2 tb
750 g8 1 tb
4 250 g1 t
1/4 c 1 t 1 t 1 t 1 c
500 g
3 tb 200 g300 g
4 tb 3
Plain flour Butter, lard or margarineEggSalted water Beef filling:Butter, lard or margarineOil Minced beef Or 10 green (spring) onionsPaprikaSalt and pepperHard boiled eggs, choppedGreen olives Ground chilli Tomato pureeGround cumin Mixed spicesCinnamon Beef stock Chicken filling:Minced chicken To 4 tb oil Red capsicum, finely choppedOnions, finely choppedTomato pureeHard-boiled eggs, chopped
Dough: Oil or a mixture of oil and solid vegetableshortening for deep frying.
To make dough: Sift the flour, add the meltedshortening and the egg. Add the salted water bit bybit and mix to a firm dough. Knead for 10 minutes ifmaking by hand, 4-5 minutes if using an electric mixerwith a dough hook, or 1-2 minutes if using a foodprocessor with a dough hook. Leave it to rest for 15to 30 minutes.
To make the beef filling: Heat the oil and shorteningin a frying pan and saute the green onions, finelychopped. Add the meat and stir until it is cooked.Stir in the tomato puree and remaining ingredients,cook for a few minutes more. Leave until completelycold before assembling empanadas.
To make the chicken filling: Heat the oil and fry theonions, then add the capsicum and dry until soft. Addthe minced chicken and stir until it has all changedcolor. Season to taste, add the tomato puree, mixwell and simmer for a further 3 minutes. Leave until completely cold before assembling empanadas.
Assembly and cooking: Roll out the dough about 3 mmthick and, using a saucer or something similar as aguide, cut into 24-30 circles about 14 cms indiameter. Divide whichever filling mixture you areusing between the circles, putting it on one side of
the circle only. Moisten the outer rim of the doughwith water and fold over into a semi-circle. Curve the ends of the folded side together a little to form acrescent, then secure the joined edges by foldingthem over each other in small sections to form a "rope" effect (if this sounds too confusing, justpress together and decorate with a fork in the usualway). Heat about 6-8 cm deep frying oil to very hotand deep fry the empanadas one or two at a time justuntil golden. Remove from the oil immediately anddrain well on kitchen paper. Serve very hot
Halve the filling ingredients or double the dough ifmaking both beef and chicken empanadas. Empanadasoften include raisins or sultanas which create an interesting flavour contrast with the meat. A handfulcan be added to either of these recipes if you like.
5 lb Fresh large chicken wingsPeanut oil for fryingDurkee/French Hot SauceWingers Original Recipe HotMelted MargarineCelery SticksChunky Blue Cheese Salad Dre
1. Split the wings at the joint and remove the tips. Anchor Bar hasbarrels of tips they use in soup stock.
2. Spread the wings out on a rack in a pan and refrigerate so theydrain of moisture/blood. A minimum of 24 hours. This small step willhelp produce a 'crispier' final product.
3 Heat deep fryer to 350-360 degrees.
4. Fry wings in small batches until done-8-10 minutes, depending onthe equipment.
5 Drain of excess oil and immediately place in large bowl and coat withhot sauce & melted margarine.
6. Serve with celery sticks and blue cheese. NOTE:The amounts of HotSauce and Margarine are really to taste. Medium 'HEAT' Wings areapprox. obtained by using 1 cup of Hot Sauce for the entire 5# and1/2c. of melted margarine.
Experiment-some places do not use the melted marg. at all and just varythe volume of hot sauce to get the taste they want.
6 medium onions -- (6 to 8)1 cup flour 1 cup milk 1 egg
1/4 teaspoon salt cooking fat
Skin the onions, slice very thin, separate into rings, dip into abatter made from the flour, milk, egg, and salt, and drain well. Have ready a kettle of fat hot enough to brown a small piece of bread in 60seconds. Put the onions in a wire basket, lower into the hot fat, fryuntil the onions are golden brown, remove, drain on absorbent paper,sprinkle with salt, and keep hot until served. Onions fried in this way will generally keep crisp for several days, or may bereheated in the same way as potato chips.
3/4 c Plus 2 tb beer (not dark)
1 c All-purpose flour3/4 c Finely chopped fresh parsley3/4 ts Salt plus additional for
-sprinkling rings
1 lg Onion Vegetable oil for deep-fryerSalsa Verde for dipping-(optional)
In a bowl, whisk beer into flour until batter issmooth and whisk in parsley. Let batter stand 30minutes and stir in 3/4 ts salt.
Cut onion crosswise into 1/2-inch-thick slices andseparate slices into rings.
In a deep fryer heat 3 inches oil to 380 deg
F. Working in batches of 4 or 5 onion rings, dragrings through batter to coat completely, lettingexcess drip off, and fry, turning, until golden, about1 to 2 minutes. With tongs, transfer rings as fried topaper towels to drain and season with additional salt.
Serve onion rings with Salsa Verde.
Pasta, in desired shapesOil for deep fryingGarlic salt *
*Note: Another seasoned salt may be used instead of garlic salt.
Cook pasta in boiling salted water until almost tender. Drain and patdry on paper towels. Heat oil in deep fryer to 375F. Add pasta, a fewpieces at a time, to hot oil and fry until lightly browned and crisp.Drain on paper towels and sprinkle with garlic salt. Serve immediately,or cool then store in airtight container.
CHUNKY TOMATO SAUCE: In small saucepan over mediumheat, combine an 8 oz can tomato sauce, 1 smallchopped onion, 1 seeded and chopped green bell pepper,1/8 ts chopped garlic, 1 1/2 ts olive oil, 1/8 tschili powder and 1/8 ts black pepper. Cook about 15 minutes to blend flavors. SPICY CHEESE SAUCE: In small saucepan, over low heat, melt 1/1/2 Tbbutter/margarine. STir in 2 Tb all purpose flour; cook5 minutes, stirring occasionally. In crease heat tomedium; stir in 3/4 cup milk. Cook 5 minutes, stirringoccasionally, until slightly thickened. Gradually stirin 3/4 cup shredded sharp cheddar cheese, then stir in4 oz can drained, chopped green chilies, 1/8 ts eachground red pepper and black pepper. Keep dippingsauces warm. In deep-fryer thermometer, heat 2 inchoil to 365 degrees.
Meanwhile, slice stems and tips from okra. In mediumbowl, combine next five ingredients. In small dish,beat together egg and 1 Tb water. Coat okra with eggmixture. In small batches, fry coated okra untilgolden brown, about 1 1/2 minutes. With slotted spoon,remove to paper towel to drain. Serve immediately withwarm dipping sauces.
Combine dry ingredients; cut in butter. Add enough warm milk to make asoft dough, easy to handle. Knead on floured board until dough is verysmooth and soft but elastic. Do not use a lot of extra flour. Divide dough into 6-8 balls and brush the tops with melted butter.
Cover and let stand 30-45 minutes. Pat out each ball into a round, 5or 6 inches in diameter and 1/4 inch thick. Fry in deep fat (preheatedto 365 degrees). Dough should rise immediately to surface. Cook untilbrown on one side, turn, and brown on other side being careful to notpierce crust. Drain on absorbent paper and serve hot.
1 1/2 lb Chicken wings, cut-up into-segments at joints.
--------------------------MARINADE------------------------------¬
-------------------------A MIXTURE-----------------------------¬2 tb Soy sauce1 ts Sugar1 tb Sherry wine
A few gratings of fresh
-ginger2 ts Hoisin sauce 1 Clove garlic, minced
1/4 ts Sesame oil1 ts Salt ds MSG (optional)
-------------------------B MIXTURE-----------------------------¬
2 Eggs1/2 c Cornstarch 1/2 c Flour
Oil for deep fryingLettuce leaves, shredded
Green onion, Chinese parsley and cashew nuts, all chopped, forgarnish This is one of the better deep-fried chicken recipes I'vefound. It calls for chicken wings, but I used a whole chicken, cutup Chinese style and just increased the marinade ingredients a tad.
Serve this with side dishes of hoisin sauce, spiced salt (toasted saltmixed with black pepper about half and half), hot mustard and chilioil along with a bowl of finely chopped scallions. Dip piece ofchicken into the dip of your choice, then into the scallions andenjoy! Ice cold beer goes great with this dish. Oh yeah++steamedrice too...
Be sure to use the dark, toasted sesame oil rather than the healthfood store stuff.
1. Soak cut-up chicken in marinade ingredients A for 1 hour. Mix ingredients B into bowl with marinated chicken. Stir well. Will be very sticky and stiff to mix.
2. Heat 5 inches oil in deep fryer to 375F. Drop batter coveredchicken piece by piece carefully into hot oil. Do not fill too full of chicken or it will take too long to brown. Should take only 5 minutesto cook through. Result will be crispy golden brown chicken pieces.
3. Drain on paper towels. Place on platter lined with lettuceshreds.
4. Garnish if desired with chopped green onions, Chinese parsley andcashew nuts.
1 Banana, quartered 6 tb Water 1/2 c Flour 4 c Cooking oil2 ts Double action baking 4 tb HoneyPowder
Light, sweet dessert - a perfect ending to the dinner. 1. Roll thebanana pieces in flour. Mix the baking soda with water to make a pasteand roll the banana pieces in it. 2. Heat the oil until it is hot. Deepfry bananas for 4 minutes or until they are golden brown. Drain. 3.Pour 1 tablespoon of honey on each banana piece and serve.
1 16-oz. jar hamburger dill pickles -- sliced
1 cup whole milk
5 drops yellow food coloring -- (5 to 7 drops)
3 cups flour
salt and pepper
vegetable oil -- for frying
Spread pickles in single layer on paper towels to drain. In small bowl, combine milk and enough yellow food coloring to produce a mediumcolor. Place flour, salt and pepper to taste in large, shallow bowl.Set aside. To small saucepan, add enough oil to come 1 inch up the sideof the pan. Heat oil to 350 F. over medium-high heat.
In small batches, submerge pickles in milk mixture. Transfer to flourbowl and roll in flour to coat all sides well. Separate slices if theystick together.
Repeat process by returning pickles to milk mixture and flour, againmaking sure slices are coated evenly and do not stick together.
Carefully drop one by one into hot oil and fry 3 to 5 minutes or untilgolden brown and crispy. Drain on paper towels. Repeat this processuntil all pickles are cooked. Makes 6 servings.
Potatoes
Oil -- for deep frying
Salt
Garlic salt or celery salt -- =OR=- gratedParmesan
Scrub potatoes thoroughly with brush. Using potato peeler, cut off longthin spirals of skin from potatoes. (Use potatoes for another dish.)Cover skins with very cold water and let stand 30 minutes to 1 hour.Drain and carefully pat curls dry with paper towels. Drop curls intodeep oil heated to 390F and fry until golden brown and crisp, about 1minute. Drain on paper towels and sprinkle with salt or garlic salt,celery salt or Parmesan cheese. Serve hot.
2 skunks -- skinned and cleaned
1 tablespoon salt
water to cover
2 cups bear fat or lard
2 egg yolks,beaten
3 cups milk or cream
1 1/2 cups flour
1/2 teaspoon salt
2 tablespoons baking pow
Clean and wash the skunks, making sure that the scent glands areremoved. Cut up into small serving pieces. Put a soup kettle on thestove and add the meat. Cover with cold water and bring to a boil overhigh heat. Lower the heat and boil until the meat is tender, about 40minutes. Remove all the scum that rises to the surface. Make a batter by mixing together the egg yolks, milk, flour, salt and baking powder.Mix real good until the batter is about like cake batter. Heat the bear fat or lard in a deep fryer to about 360 degrees. Dip the piecesof skunk in the batter and then fry them until golden brown. Drain well and serve.
* Exported from MasterCook *
48 ea Premade Wonton Wrappers (1-Package)30 oz Tart Cherry Pie Filling3 c Vegetable Oil
Powdered Sugar Or Cinnamon Sugar
To assemble wontons, place approximately 1 1/2 Tsp Cherry Pie Filling(2 cherries plus sauce) in the center of each wonton wrapper. Mositenthe edges of each wrapper, bring one corner up over the filling to theopposite corner at an angle so that two overlapping triangles areformed. Pull the two bottom corners of the folded triangle forward sothat they meet one another and slighly overlap. Moisten one end andpinch the two ends firmly together. Repeat.
Pour the oil into a deep fryer and heat to 375 degrees F. Deep frythe wontons, 8 to 10 at a time for about two minutes or until crisp andgolden. Drain on paper towels.
Fried wontons can be kept warm for about one hour in a 250 degree F.oven or reheated for 5 minutes in a 450 degree F. oven. Powdered sugaror cinnamon sugar can be sprinkled on the fried wontons, if desired.
1) Pound each chop with a meat mallet, and slice the apple into six
rings...
2) Blend the half and half and the eggs in a small bowl and then in ashallow baking dish, or on waxed paper, mix the bread crumbs, ginger,
salt, (coriander, if desired), and allspice, and set aside...
3) Heat 2" to 3" of Crisco oil in a deep fryer or large saucepan to350ø... Dip the pork chops and the apple rings into the egg mixture,then into the bread crumbs to coat... Fry 2 pieces of pork at a timefor 7 min until the crust is a deep golden brown and the pork is nolonger pink in the center... Drain on paper towels...
4) Fry the apple rings for 2 to 3 min. or until they are a deepgolden brown, and drain them also on the paper towels...
5) Serve one apple ring on top of each pork chop.
-----SEASONING MIX----¬
1 1/8 ts Salt
1/4 ts Paprika
1/2 ts White pepper
1/4 ts Onion powder
1/4 ts Garlic powder
1/4 ts Ground red pepper (cayenne)
1/4 ts Black pepper
1/4 ts Dried tyme leaves
1/8 ts Dried sweet basil leaves
-----INGREDIENTS----¬
1 c Peeled and coarsley chopped
-eggplant or zucchini
1/2 c All purpose flour
1/2 c Dried bread crumbs (very fin
-e)
1/2 c Milk
1 Egg
Vegetable oil for frying
Powdered sugar is optional
Combine seasoning mix ingredients is a small bowl, mixing thoroughly.Sprinkle the vegetables evenly with about 1/2 tsp of the mix. Place theflour in a small bowl and the breadcrumbs in another. Add 1 tsp of theseasoning mix to the flour and one tsp to the breadcrumbs, mixing eachwell. (Use any leftover mix to season other vegetables before cooking.In a separate small bowl combine the milk and egg until well blended.Heat 1 inch oil in a 2 qt. saucepan or deep fryer to 350 degrees. Justbefore frying, dredge the chopped vegetables in the seasoned flour,shaking off excess. Work quickly so flour doesn't get too moist; it'sbest to use your hands for this, but a slotted spoon will do. Then coatwell with the milk mixture, then quickly with the breadcrumbs, shakingoff excess. Place the vegetables in hot oil until dark golden brown,about 2-3 minutes, making sure to seperate the vegetable pieces as youdrop them into the oil. Adjust heat as necessary to keep at 350degrees. Drain and serve immediately.
Sprinkle lightly with powdered sugar (If desired)
Tenderloin fresh alligator tail, cutting pieces not to exceed 2"X 1"thick. Place in shallow dish. Pour on small amount of vinegar and addsalt and pepper and cayenne to taste. Let stand for approximately 30minutes. While gator soaks, pour into dusting bag or other container4 parts corn meal to 1 part flour. Put about 1" oil in skillet andheat to 400 degrees F. Roll or shake alligator strips in dustingmixture, then place in hot oil and fry until golden. Serve hot.
Suggestions: Try deep-fried Alligator nuggets as an appetizer.
2 Cups Dandelion Blossoms 1 Egg -- beaten1 Cup Milk 1 Cup Flour
1/2 Tsp. Salt 1/4 Tsp. PepperFat For Frying
Pick the dandelions as close to the head as possible (the stems are verybitter). Rinse well; pat dry with paper towels. Beat the egg, milk,flour, salt, and pepper in a small bowl. Dip each flower into thebatter. Deep-fry in oil that is hot but not smoking (350F - 375F), until goldenbrown. Drain on paper towels and sprinkle with salt.
Combine flour, baking powder and salt in large bowl.Combine water, oil and dry milk powder and stir intoflour mixture until smooth dough forms. Turn out ontolightly floured surface. Knead 4 times into smoothball. Cover and let rest 10 minutes.
Divide dough into 8 balls. Flatten with fingertips orroll out each ball to form 8- to 10-inch round. Make small hole in center of each with finger or handle ofwooden spoon. Lightly flour rounds, stack and coverwith towel or plastic wrap. Heat about 1 inch oil to 375 F in deep fryer. Gently place 1 bread round inhot fat and cook until golden and crisp, 1 to 2minutes on each side. Drain on paper towels. Repeatwith remaining dough. Serve bread hot or at roomtemperature, sprinkled with cinnamon sugar.
Peel cucumber and cut lengthwise into 1/4 inch slices. Pat dry betweenpaper towels; sprinkle with salt and pepper. Dip slices in crackercrumb, then in egg, and again in crumbs. Deep fry in hot oil at 390degrees until delicately browned. Drain on absorbent paper.
1 lb Ground pork
2 Finely chopped green onions
1 sl Minced ginger
3 tb Chicken broth
1 tb Dark soy sauce
1 tb Dry Sherry
1 Egg
2 tb Cornstarch
3 tb Water
4 Dried bean curd sheet
Additional cornstarch
1/4 c Salt
2 tb Szechwan peppercorns
2 To 4 cups vegetable oil
Combine pork, onion, ginger, broth, soy sauce, Sherry,egg and 1 tablespoon cornstarch in bowl and mix well.Combine remaining 1 tablespoon cornstarch with waterin small bowl.
Moisten 1 bean curd sheet under running water. Placeon work surface and spread with 1/4 of meat mixture.Roll as for jelly roll; brush long edge with dissolvedcornstarch to seal. Repeat to make three more rolls.Cut each into slices 1 1/2 inches thick; dip each endin additional cornstarch to seal filling. (Can be done3 to 4 hours ahead to this point and refrigerated.)
For salt: Combine salt and peppercorns in smallskillet and cook until browned. Crush in mortar with pestle.
Heat oil in deep fryer to 375 deg. Add slices afew at a time and fry until crisp. Drain on papertowels. Serve hot with peppercorn salt, if desired.
1 Rattlesnake; cut in stripsFlour Salt & PepperCrisco
PREPARATION Cut rattlesnake into 8" strips about 1/4" thick. Salt andpepper lightly. Put flour into a container that can be covered. Addstrips. Shake. Refrigerate for about two hours. This will allow theflour to become sticky and while the Crisco is heating in a deepfryer, pull the pieces apart and re-flour the pieces again. Add flour if necessary. When the Crisco shortening is hot, add onlyenough snake strips so that all pieces are covered by the hot grease.Fry until golden brown. Dump into a container that has been prewarmedin the oven. Continue frying the rest of the rattlesnake strips.
NOTE: The fried rattlesnake strips will appear to be coiled!
SERVING Use a basket lined with a cloth napkin. Add the fried, coiledsnake pieces. Cover with the napkin.
24 Dried cayenne
Or japone chiles4 tb Salt 1 qt Water
Oil
Make a brine from the salt and water. Soak the chiles for an hour in the brine. Heat a good quantity of oil. When it's very hot, deep frythe chiles until they are crisp. Drain, salt and serve.
This is the simplest way to fix dried chiles. I am told it is eatenas a snack at movie theaters in Sri Lanka.
3 large Green tomatoes -- TO 4 2 cups Flour 1 tablespoon Salt 1 tablespoon Pepper1 tablespoon Lawry's seasoned salt2 Eggs2 cups Milk
Oil -- for frying
Cut tomatoes into almost 1/2-inch thick slices.Mix flour, salt, pepper and seasoned salt in one bowl.Mix eggs and milk in another bowl. Dip each tomato slice into the milkmixture,then into the flour, back to the milk, and then to the flouragain.. coating well.Heat oil in a deep-fryer to 350 degrees; add battered tomato slices afew at a time, and cook for 5 minutes, or until golden brown. Can alsobe cooked in a heavy skillet, turning once. Note. Yankees cansubstitute cracker crumbs for flour; Southerners can use cornmeal. Inany case, adding a little flour will improve coverage.
Croquiqnolles 1 c Sugar 1/4 c Water 1/2 ts Nutmeg 4 Eggs 4 1/2 c Flour,self-rising,sifted Vegetable oil for deep-fryin
1. In large mixing bowl, blend sugar and water; stir in nutmeg.
2. Beat in eggs, one at a time, beating well after each addition.
3. Gradually blend in enough flour to make a stiff dough that can beeasily handled.
1. Turn out onto lightly floured surface; divide in half.
2. Roll out each half 1/2-inch thick.
3. With floured 2 1/2-inch doughnut cutter, cut out doughnuts.
4. Heat oil to 375'F.; deep-fry doughnuts until golden brown, turning once.
5. Drain thoroughly on paper towels.
6. Dust with sugar, as desired.
NOTE: New Orleans is known for its fried cakes. The name derives from the French verb "croquer," to crunch.
3/4 lb Beef sirloin or flank steak
-------------------------MARINADE------------------------¬2 tb Dry sherry2 tb Soy sauce1 ts Sugar1 ts Cornstarch 1 sm Carrot 1 Green bell pepper2 Ribs celery1 sm Onion
---------------------------SAUCE--------------------------¬2 tb Rice vinegar1 tb Soy sauce2 ts Sesame oil 1 ts Sugar
1/2 ts Chili oil1/2 ts Cornstarch
Preparation: Trim and discard fat from beef. Cut beefacross the grain into 1 1/2-inch matchstick pieces.Combine marinade ingredients in a medium-size bowl.Add beef; stir to coat. Set aside for 30 minutes.
Cut carrot, bell pepper, and celery into 1 1/2-inchmatchstick pieces. Thinly slice onion. Set vegetablesaside separately.
Combine sauce ingredients in a small bowl and setaside.
Cooking: In a deep fryer add oil to a depth of 1 1/2 to 2 inches.Place over high heat until oil reaches about 375 degrees F. Add beef,half at a time, and deep fry for 1 minute until browned, turningoccasionally. Lift out and drain on paper towels; set aside. Cookremaining beef.
Reheat oil to high heat . Add carrot and onion; cook, stirringconstantly, for 1 minute. Add bell pepper and celery; fry for 1 moreminute. Stir in sauce and beef. Cook until well mixed.
Recipe By : Elizabeth Powell Serving Size : 6 Preparation Time :0:30Categories : American Breads
Breads, Muffins & Rolls Low Fat Rice Dressings
Amount Measure Ingredient -- Preparation Method
2 cups cornmeal 2 teaspoons baking powder1 teaspoon salt 1 whole onion -- minced 2 tablespoons bacon fat 1 egg
2/3 cup milk 6 cups peanut oil
Mix cornmeal, baking powder, salt. Saute onion in bacon fat untiljust limp; cool slightly. Beat egg until light, stir in milk and onion.Stir into dry ingredients to form a stiff batter. Heat oil in deepfryer to 350 degrees. Shape batter into 3" long crescents. Fry insingle-layer batches in hot oil until golden brown.
Serving Ideas : Serve hot with fried fish.
3 Large eggs1 tb Butter; softened1 ts Sugar; plus
1/2 c Sugar2 c All-purpose flour1/2 ts Baking powder
1 c HoneyVegetable oil; for deep-fryiColored sprinkles
Whisk together: eggs, butter, 1 tsp sugar until foamy. Add bakingpowder; add flour. Work the mixture into a soft dough with yourhands. Divide dough into 4 pieces. On a floured surface, roll eachpiece into a rope about the width of your index finger and 12 incheslong. Cut the ropes into 1" pieces. Toss the pieces with enoughflour to dust them lightly and shake off excess flour. Heat oil to375F in a deep fryer. Fry the struffoli a few handfuls at a timeuntil they puff up and are golden brown. Using a slotted spoon,transfer to a paper towel to drain. Combine the honey and the 1/2cups sugar in a large saucepan over low heat; stirring until thesugar has dissolved; keep warm over low heat. Add the fried balls, afew at a time, and turn them with a wooden spoon to coat on allsides. Transfer the balls to a large platter and mound them into apyramid, shaping with wet hands. Sprinkle with the colored sprinklesand let stand for 1 to 2 hours. Then just break off some pieces withyour hands to eat.
1 Doz. large oystersseasoned flour beaten eggsoft bread crumbs frying fattartar sauce
Pick over the oysters carefully, pat dry in a softcloth, then roll in seasoned flour (flour to which a littlesalt and pepper have been added). Dip in beaten egg, then incrumbs. This dipping may be repeated a second time if desiredand all loose crumbs should be shaken off. Fry golden brown indeep hot fat (375 degrees) using a frying basket and frying not morethan 4 oysters at a time. Drain on soft crumpled paper toweling andserve with tartar sauce. Serves four. For Philadelphia Fried Oysters:Dip first into mayonnaise, then into crumbs after which dip them inbeaten egg and crumbs and fry them in hot deep fat.
1 1/2 c Unbleached flour 1 c Whole wheat flour 1 Half cup cornmeal4 tb Baking powder2 tb Sugar1 Fourth teaspoon salt1 c Warm milk (water can be
Substituted if desired)Oil or Shortening forFrying
Fry bread is one of the most popular and widespread of the modernNative American Indian foods. There are two main types of this breadthat are used for everything from a quick snack to an everyday dinnerbread. In the North and East regions, a fried yeast bread is mostpopular, while in the South and west regions a recipe utilizingbaking powder in lieu of yeast is the more common form. In Texas the Alabama-Coushatta use the same recipe as the Navajo Fry Bread listedbelow.
In a mixing bowl, sift together flour, baking powder and salt. Stirin milk and knead briefly with lightly oiled hands until smooth. Rubthe remainder of the one tablespoon of oil over the dough. Cover andlet sit in a warm area for about 30 minutes. Either pat or roll outenough dough to fit in the palm of your hand in a circle about onequarter inch thick. Deep fry in a hot 350 degree oil for about oneminute per side or until golden brown. Makes 10-12 pieces.
Note: Dough can also be cut into triangles, squares or perfectcircles if rolled out and a cookie cutter like device is used. Serve with honey, maple syrup, or as a bread for meals.
Peanut oil Peanuts Salt
Fill deep-fat fryer with peanut oil. Let heat to 375'F. Put rawshelled peanuts in frying basket and drop down into hot oil. When whitepeanuts start turning brown, take basket out and let drip. Pour out onpaper toweling; salt while hot. After they are cool, place in airtightcontainers to keep fresh.
3 pounds Chicken pieces
1/2 cup Flour
1 package Dry Italian-style salad dressing
Salt
1 Egg
2 tablespoons Club soda
1 cup pancake mix -- (or more)
1 teaspoon Poultry seasoning
1 teaspoon Paprika
1/4 teaspoon Pepper
Oil for deep frying (the rea
Rinse chicken pieces; pat dry with paper towels. Mix flour with drysalad dressing mix & salt to taste. Dip chicken pieces in this mixtureand let sit for a couple of minutes. Beat egg and club soda; in anothershallow bowl, blend pancake mix with poultry seasoning, paprika andpepper. Dip flour-coated chicken pieces in egg mixture, then in pancakemix mixture. Let sit on wire rack while heating deep fat to 375degrees. Cook chicken pieces, turning once, until a rich golden brown,about 20-25 minutes. Drain on paper towels.] Yield: 4 servings.Variation: To prepare EXTRA CRISPY CHICKEN, dip the chicken (after ithas been coated in the pancake mixture) back in the egg mixture andagain in the pancake mixture. Fry until done.
2 1/2 c Flour
2 1/2 ts Baking powder1/2 ts Baking soda1/4 ts Nutmeg1/2 ts Salt
2 Egg
1/2 c Honey1 Banana 2 tb Butter or margarine
1/2 c Sour cream 1/2 ts Vanilla Fat for deep frying
Sift together dry ingredients. Beat eggs until light.Add honey gradually and continue beating until wellmixed. Beat in mashed banana, butter, sour cream andvanilla. Stir in flour mixture. (Dough should besoft.) Chill 2 hours or longer. Roll out on floured board about 1/4-inch thick. Cut with doughnut cutter.In deep fat heated to 370 F, fry a few at a time. (Frythe holes as well as the doughnuts.) Turn doughnutswhen they rise to the surface and are brown on theunderside. Fry until brown on both sides. Remove fromfat and drain thoroughly.
Note: May form into long rolls and twist together toform crullers, cutting off every 2 inches.
MMMMM--------------------------CRAWFISH------------------------------¬1 lb Crawfish tails, peeled,-- and deveined 1/2 c Sherry
1 1/2 c Flour 2 lg Eggs1 pn Salt
12 oz Beer, dark
1 ds Pepper, cayennePepper (to taste)Salt (to taste)Oil (for deep fat frying)
MMMMM---------------------------SAUCE-------------------------------¬2 lg Egg yolks1 tb Juice, lemon
1/2 ts Mustard, dry1/4 ts Sauce, Worcestershire1 ds Tabasco
3/4 c Oil 1 tb Water, hot1 tb Sherry1 ts Chives, minced1 ts Ketchup1 ds Pepper, cayenne
Pepper (to taste)Salt (to taste)
Crawfish: =========
Marinate the tails in sherry for an hour or more. Meanwhile, mixthe cup of flour, eggs, salt and cayenne until smooth and slowly addbeer to make the batter the consistency of pancake batter. Drain tails and roll in remaining flour. Shake off excess and dip inbatter. Fry in hot oil until golden.
Sauce: ======
Beat the yolks with lemon juice, mustard, Worcestershire andTabasco. Slowly drizzle in oil to form mayonnaise base. Add hot water to stabilize the sauce. Fold in remaining ingredients andcorrect seasoning. Serve with hot crawfish tails.
Recipe By : Serving Size : 4 Preparation Time :0:00Categories : Meats Main dish
Amount Measure Ingredient -- Preparation Method
3 tb Milk
1 oz Flour
1/4 ts Salt
1/4 ts Black pepper
1 4 lb rabbit, cleaned
-cut into serving pieces 1 Egg -- lightly beaten with1 t Water 3 oz Fresh breadcrumbs
Vegetable oil for deep fryin4 Parsley sprigs
Method: Place milk in one bowl and mix together flour, salt andpepper in another. Dip rabbit in milk then flour mixture, coatingthoroughly. set aside for 10 minutes.
Combine egg and water in one bowl and breadcrumbs in another. diprabbit first in egg mixture, then in breadcrumbs, coating thoroughly.Fill deep fryer one third full with oil and heat until it reaches 360degrees f or a cube of dry bread dropped into the oil turns brown in 50seconds.
Fry the rabbit pieces for 20 minutes or until tender when piercedwith a fork. Remove from pan and drain on paper towels. Arrange on aserving dish garnish with parsley sprigs and serve immediately.
This can be served with sauteed potatoes and any fresh greenvegetables.
Cream shortening and sugar until fluffy. Add eggs andvanilla if using extract and beat well. Combine dryingredients (including vanilla if using powder) thensift together. Add dry mixture to creamed mixture,alternating with milk. Roll dough 1/2 inch thick onfloured board. Cut into rounds, and cut out centers. Aglass works well for cutting, with a small, emptyprescription pill bottle to cut the centers. Thecenters can be rolled together for more doughnuts orfried as they are for 'donut holes.' Deep fry invegetable oil, turning once, until browned. Drain ongrocery bag (to absorb oil) and dust withconfectioner's sugar. Yield: depends on how thin youroll, and what you do with the centers.
6 frankfurters
1/2 cup yellow corn meal
1 cup sifted all-purpose flour
1 teaspoon salt
1/4 teaspoon baking powder
1 cup milk
1 large egg
vegetable oil for frying
Pat frankfurters dry and set aside. In a bowl whisk together thecornmeal, flour, salt, and baking powder. In a small bowl whisktogether the milk and egg until combined. Add the milk mixture intothe dry ingredients, whisking until smooth.
In a deep pot heat 3 to 4 inches of oil to 375 degrees F. Dip afrankfurter in the batter and coat completely. Fry until browned about2 to 3 minutes. Two to three frankfurters can be fried at a time. Transfer to paper towels to drain. Allow oil to return to appropriatetemperature and fry remaining frankfurters in same manner.
Yield: 6 corn dogs
1 qt Ice cream, vanilla2 Eggs; beaten1/2 ts Vanilla extract4 c Coconut-flavored cookie -crumbs 1/2 c Coconut, flaked
Place 8 scoops of ice cream on a cookie sheet; freeze at least 1 houror until firm.
Combine eggs and vanilla; mix well, and divide in half. Cover half of egg mixture and chill. Combine cookie crumbs and coconut; dividemixture in half. Set half of crumb mixture aside.
Dip each ice cream ball in egg mixture, and dredge in crumbs mixture.Place on a cookie sheet, and freeze at least 1 hour or until firm.Remove from freezer; dip in remaining egg mixture, and dredge inremaining crumb mixture. Return to cookie sheet; cover and freezeseveral hours or until firm. Fry ice cream balls in deep hot oil(375 degrees) for 30 seconds or until golden brown. Drain on papertowels, and serve immediately.
1 lb Fresh ripe red cherries
1 c Flour, all purpose
1/4 c Sugar
1/3 c Milk
1/3 c Dry white wine
3 Eggs
-fat for frying
Confectioner's sugar
Cinnamon
"Fresh fruit coated with batter and deep fried is a favorite dessertin several eastern European countries. Plums, apples or currants areprepared in the same manner. In Hungary this dessert is calledCseresznye Kisutve".
Wash cherries and wipe dry. Do not remove stems. Tie with thread toform clusters of 4 cherries. Combine flour, sugar, milk, wine and eggsin a bowl. Mix to make a smooth batter. Dip each cluster of cherriesinto batter, coating well; and drop into a kettle of deep hot fat (375Fon frying thermometer). When golden, remove with a slotted spoon anddrain. Serve at once with confectioner's sugar and cinnamon.
SERVES:6
Pizzaola Sauce 1 tablespoon olive oil 1/3 cup finely chopped onion 1 clove garlic, crushed in press 1 cup tomato sauce 1/4 cup water 1 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon hot red pepper flakes Mozzarella Cubes 1 pound Mozzarella cheese, cut in 36 1" cubes 1/2 cup all-purpose flour 3 large eggs, beaten 3/4 cup Italian bread crumbs 10 strands spaghetti, broken into 36 3-inch lengths vegetable shortening or oil, for frying To make the sauce: In a small saucepan over medium heat, heat the oil. Add the onion and cook, stirring occasionally, until golden, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the tomato sauce, water, oregano, basil, and red pepper flakes. Bring to a simmer and reduce heat to low. Simmer until slightly thickened, about 10 minutes. Set aside and keep warm. (The sauce can be prepared up to 1 day ahead, covered, and refrigerated. Reheat before serving.) To make the cubes: Preheat the oven to 200 degrees F. Line one baking sheet with waxed paper, and another baking sheet with paper towels. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 365 degrees F.
Place the flour in a shallow bowl. Beat the eggs in another shallow bowl. Place the bread crumbs in a third shallow bowl. One at a time, roll each mozzarella cube in the flour, dip in the eggs, then coat completely with the bread crumbs. Set aside on the waxed paper.
Deep-fry the spaghetti until golden brown, about 2 minutes. Using a wire-mesh skimmer, transfer to the paper towels to drain and cool. In batches, without crowding, deep-fry the mozzarella cubes until golden brown, about 3 minutes. Using the skimmer, transfer to the paper towels and keep warm in the oven while frying the rest.
To serve, spear each cube with a spaghetti stick. Serve immediately with a bowl of the warm sauce for dipping. Makes 36 cubes. (4 to 6 appetizer servings)
Serve these deep fried tuna croquettes with French fries or rice 2 tablespoons butter 1/4 cup all-purpose flour 3/4 teaspoon salt 1/8 teaspoon pepper 1 cup milk 2 cans (7 ounces each) tuna, drained 2 tablespoons chopped parsley 1/2 teaspoon lemon juice fine dry bread crumbs 1 egg, lightly beaten 2 tablespoons water oil for deep frying In medium saucepan, melt butter. Add flour, salt and pepper; mix well. Gradually add milk and cook until thick, stirring constantly. Stir in tuna, parsley and lemon juice; mix well then chill. Shape mixture into 8 croquettes; roll in crumbs, dip into slightly beaten egg mixed with water and roll again in crumbs. Fry in small batches in deep fat at about 370° for about 5 minutes
Croquettes should be golden brown. Transfer tuna croquettes to paper towels to drain. Serves 4
Serve these potato skins with sour cream and chives, shredded cheese, salsa, bacon bits, or other toppings.
INGREDIENTS:
4 large baking potatoes, scrubbed salt pepper oil for deep frying sour cream mixed with chives, optional shredded cheese, optional
PREPARATION:
Prick potatoes in several places with a fork; bake in a 400° oven until tender, about 1 hour. Remove, cool slightly, and cut in halves lengthwise. Scoop out potatoes and refrigerate for another meal or casserole topping.
Cut skins in half again. Heat oil in a deep fryer to 375°. Place potato skins in deep fryer basket; lower into oil and deep fry for about 2 to 3 minutes, or until skins are browned and crisp.
Transfer potato skins to paper towels to drain. Sprinkle with salt and pepper. Serve with sour cream and chives, if desired, or top with cheese and place under the broiler to melt.
1 pound calf's liver 1 teaspoon salt 1 teaspon dried leaf oregano Dash pepper 1/4 cup olive oil 2 tablespoons lemon juice CRISCO Shortening for deep frying Lemon wedges (optional) Parsley (optional)
Cut liver into strips, 2-1/2 x 1/2 inch, and put into a bowl; sprinkle with salt, oregano, and pepper. Add olive oil and lemon juice. Stir to coat liver. Cover and refrigerate for 2 hours or longer.
Heat Crisco to 3650 in a deep saucepan or deep fryer.
Remove liver from marinade. Fry several strips at a time in hot Crisco for 20 to 30 seconds or until brown. Serve immediately garnished with lemon wedges and parsley, if desired.
Crisco Shortening for deep frying 6 boneless loin pork chops, 1/2 inch thick 1 large apple, peeled and cored 2 eggs, slightly beaten 2 tablespoons milk 1 cup unseasoned dry bread crumbs 1 teaspoon ginger 3/4 teaspoon salt 1/2 teaspoon ground coriander (optional) 1/4 teaspoon allspice
Heat 2 to 3 inches Crisco to 365ºF in deep-fryer Pound each chop to 1/4 inch thickness with meat mallet. Slice apple into 6 rings. Combine eggs and milk in shallow bowl or pie plate. Mix well. Dip pork and apple rings in egg mixture. Coat with crumbs. Fry pork and apple rings, a few at a time, in oil heated to 365ºF. Fry 2 or 3 minutes or until deep golden brown. Turn as needed for even browning. Drain on paper towels
4 large whole chicken breasts, skinned and boned 1 teaspoon salt 1/3 cup butter or margarine 1 tablespoon minced parsley 1 teaspoon lemon juice 1 clove garlic, minced 1/3 cup all-purpose flour 1-1/2 cups dry bread crumbs 2 eggs, lightly beaten CRISCO Shortening for deep frying
Cut chicken breasts in half and sprinkle with salt. Cream butter, parsley, lemon juice, and garlic. Spread 2 teaspoons along the center length of each chicken breast half. Tuck in ends and long sides around flavored butter; skewer or tie to close.
Place flour and bread crumbs in separate flat dishes; beat eggs in a shallow bowl. Dip each prepared chicken breast first in flour, then eggs, and then crumbs. Place seam-side¬down on a plate; refrigerate for at least 2 hours or until crumbs are set. Heat a 1-1/2-inch layer of Crisco to 365ºF in a deep fryer. Fry chicken rolls in hot Crisco for 5 minutes or until done. Remove with slotted spoon. Serve immediately with brown rice.
CRISCO Shortening for deep frying 1 package (9 ounces) frozen fish sticks 1/4 cup taco sauce 1/2 cup shredded Monterey Jack cheese
Heat Crisco to 365: in deep saucepan or deep fryer. Fry frozen fish sticks in hot Crisco for 3 minutes or until browned. Drain on paper towels.
Arrange fried fish sticks on a broilerproof serving platter. Drizzle taco sauce over fish sticks; sprinkle with cheese.
Broil 4 inches from heat for 1 to 2 minutes or until cheese is melted
1 egg, slightly beaten 1/4 cup water 2 tablespoons milk 1/4 cup all-purpose flour 1 tablespoon cornstarch 1 tablespoon cornmeal 1/8 teaspoon baking powder 12 broiler-fryer chicken drumsticks CRISCO Shortening or CRISCO Stick for deep frying
Pineapple Sauce 1 cup green pepper chunks 1/2 cup coarsely chopped onion 1 tablespoon CRISCO all-vegetable shortening or 1 tablespoon CRISCO Stick 1 can (20 ounces) pineapple chunks in pineapple juice, drained; reserve juice 2/3 cup cider vinegar 1/2 cup packed brown sugar 2 tablespoons soy sauce 4 teaspoons cornstarch 2 tablespoons water
Combine egg, water, and milk. Combine flour, 1 tablespoon cornstarch, cornmeal, and baking powder; add to first mixture and mix until smooth. Dip each drumstick into batter, letting excess batter drain for a couple of seconds. Heat Crisco to 350ºF in a deep fryer or a large heavy saucepan. Fry drumsticks in hot Crisco for 14 to 16 minutes or until chicken is crisp, brown, and tender. Remove with slotted spoon and place on paper towels. While chicken is frying prepare sauce. Melt 1 tablespoon Crisco in a saucepan. Sauté green pepper and onion for 3 to 4 minutes or until crisp-tender. Add reserved pineapple juice, vinegar, brown sugar, and soy sauce. Mix cornstarch into water. Add to sauce until blended, stirring constantly. Add pineapple chunks. Bring to boiling, stirring occasionally. Cook for 2 minutes. Spoon half of sauce over fried drumsticks. Serve with cooked rice and remaining sauce.
vegetable oil 12 slices white bread 8 slices Gruyère cheese 1/2 lb. sliced cooked ham 1 Tbs. plus 1 tsp. prepared mustard 1/2 lb. sliced cooked chicken breast toothpick 4 eggs, beaten 3/4 cup milk
Heat oil in an electric deep fryer to 400°F. Place a slice of cheese on a slice of bread and top with ham slice. Spread with mustard and top with another piece of bread. Cover with another slice of cheese, chicken and last piece of bread. Cut triple decker sandwich into quarters and secure with toothpicks. Combine egg and milk in a bowl. Dip sandwich quarters into egg mixture, coating all sides. Deep fry 3-4 minutes until golden. Drain on absorbent paper. Remove toothpicks before serving.
vegetable oil 2 cups all purpose flour 2 Tbs. sugar 1 tsp. baking powder 1 tsp. ground cinnamon 1/4 tsp. salt 2 eggs, lightly beaten 1-1/4 cups milk 1 cup powdered sugar Heat oil in an electric deep fryer to 375°F. Combine next 5 ingredients in a mixing bowl. Combine beaten eggs and 1 cup milk in another bowl. Stir into flour mixture until smooth. If batter is too thick, stir in additional milk. Fry one cake at a time. Holding finger over funnel spout, pour about 1/3 cup of batter into funnel. Hold funnel over preheated oil and release finger. Using a circular pattern, pour batter into fryer. Fry about 1-1/2 minutes until golden. Turn and fry another 1-1/2 minutes. Transfer cake to absorbent paper to drain. Sprinkle with powdered sugar. Repeat process until batter is used. Serve warm. Alternately: Batter may be slowly poured into hot oil from a glass measuring cup.
vegetable oil 3 large eggs 1/2 cup unsalted butter, melted 1/2 cup milk 2/3 cup all purpose flour 1 Tbs. plus 2 tsp. baking powder 1/2 cup brown sugar 1/4 tsp. salt 1 lb. corn, thawed if frozen, drained 7 ounces canned creamed corn Combine eggs, butter and milk in a bowl and beat with an electric mixer on medium speed. Add next 4 ingredients and mix thoroughly. Beat in remaining ingredients on low speed. Heat oil in an electric deep fryer to 370°F. Gently drop large spoonfuls of batter into fryer. Do not crowd. Fry, turning occasionally, until golden on all sides. Drain on absorbent paper.
5-1/4 flounder fillets, skinned, about 6 ounces each 2/3 cup milk 1/2 cup buttermilk baking mix 1/2 cup white cornmeal 2 cups vegetable oil 3/4 lemon, cut in wedges 5-1/4 sprigs parsley Place flounder fillets in a shallow baking dish. Pour in enough milk to cover. Marinate 15 minutes. Combine baking mix and cornmeal in a bowl. Toss with a fork to blend. Heat 2 inches of oil in a heavy nonstick skillet over medium-high heat to 365°F or until a 1 inch bread cube turns golden brown in 60 seconds. Drain fish from milk mixture. Dredge each fillet in cornmeal mixture, coating well on both sides. Shake off excess. Add fillets to hot oil and deep-fry about 4 minutes, turning once, until golden brown and crisp on both sides. Take care to maintain correct oil temperature. Drain on paper towels and serve hot, garnished with lemon wedges and parsley sprigs.
vegetable oil 1/4 cup unsalted butter 6 Granny Smith apples, peeled, cored and cut into bite-sized pieces 1/4 cup brown sugar 1 tsp. ground cinnamon 1 tsp. lemon zest 10 wonton wrappers 1/4 cup confectioner's sugar Melt butter in a heavy nonstick skillet over medium heat. Sauté apples and next 3 ingredients, stirring occasionally, until softened. Transfer to a bowl and chill well. Place about 1/4 cup of apple mixture in the center of each wonton wrapper. Moisten edges of wrapper with water and bring corners to the top, forming a point, and press firmly. Repeat with remaining wrappers and filling. Heat oil in an electric deep fryer to 375°F. Add dumplings to fry basket 2 at a time. Lower into hot oil and fry until golden. Drain on absorbent paper and serve hot sprinkled with confectioner's sugar.
10 to 12 fresh jalapeño peppers or 1 (3 1/2-ounce) can jalapeño peppers Cream Cheese 1/2 cup flour 1 egg 1/2 cup milk 2 tablespoons bread crumbs 1/4 teaspoon onion salt 1/8 teaspoon garlic salt 1/4 teaspoon vegetable oil 1/4 cup flour 1 teaspoon sugar CAUTION: Wear plastic gloves when working with peppers. Do not touch eye area.To prepare fresh jalapeño peppers: rinse, cut in half lengthwise, remove seeds and stems, place in boiling water and remove after 2 minutes; drain well. To prepare canned jalapeño peppers: drain, cut in half lengthwise, and remove seeds and stems.
Fill each pepper half with cream cheese until slightly rounded. Place 1/2 cup flour in separate bowl, set aside. In a second bowl, beat egg with milk. In a third bowl, prepare breading by combining bread crumbs, onion salt, garlic salt and oil. Stir in flour and sugar until mixed thoroughly. Roll each pepper in flour, dip in egg mixture and then cover with breading. For a heavier breading, dip in egg mixture again and cover with breading a second time. Gently set aside until ready to deep fry.
Deep fry approximately 1 to 2 minutes or until golden brown. (Tip: Remove immediately if cream cheese filling appears through the coating.) Place fried peppers on paper toweling. Serve warm. If desired, serve with salsa.
18 slices soft white bread 3 tablespoons soft bread crumbs 1 (5-ounce) can chunk white chicken or 3/4 cup minced cooked chicken 1/4 cup roasted shelled Virginia type peanuts 1/4 cup minced green onion 1/8 teaspoon 5-spice powder or Allspice 1 teaspoon curry powder 1/4 teaspoon sugar Dash pepper 1 teaspoon soy sauce 2 tablespoons chopped parsley 1 egg yolk, slightly beaten Remove crusts from bread; cover with a damp towel or plastic wrap to keep soft. Make crumbs from crusts by putting a few at a time into a blender. Combine 3 tablespoons bread crumbs with chicken, peanuts, green onion, 5-spice powder, curry powder, sugar, pepper, soy sauce, and parsley; mix well. Roll bread slices very thin with a rolling pin. Cut each square in half, place a teaspoon of chicken mixture on each piece. Brush edges of bread with egg yolk; fold in half to form a square. Pinch to seal, trimming if necessary. NOTE: May be made ahead of time and refrigerated or frozen. Keep squares covered to prevent drying. In deep fryer, fry 3 or 4 at a time, turning once until desired browness is reached (about 2 minutes). Remove from oil and drain on absorbent paper. Repeat until all squares are cooked. May be served with mustard sauce. Makes about 36
1 1/2 cups finely chopped roasted shelled Virginia type peanuts 1/4 cup cornstarch 1/2 teaspoon sugar 1/4 teaspoon powdered ginger 2 tablespoons lemon juice 2 egg whites, lightly beaten 2 whole chicken breasts, skinned and boned Put chopped peanuts in a 9-inch pie plate. In a small bowl, combine cornstarch, sugar, and ginger; blend in lemon juice and egg whites. Cut chicken into thin slices. Dip slices in egg mixture, then roll in peanuts to coat. Cook 3 or 4 Chicken Bites at a time in deep fryer until desired browness is reached (about 2 minutes), turning once. Remove from oil, and drain on absorbent paper. Repeat until all Bites are cooked. May be served with peach sauce. Makes about 30
3 tablespoons chopped Jalapeno chilies 1 (8-ounce) packaged grated Parmesan cheese 1 (8-ounce) package cream cheese 2 egg yolks 1/2 cup chopped roasted shelled Virginia type peanuts Bread crumbs Mix chilies, cheeses, and egg yolks together until well blended; add peanuts. Form into 1¬inch balls. Roll in bread crumbs; refrigerate. Cook 3 or 4 at a time in deep fryer, until they float in oil and desired browness is reached (about 2 minutes). Remove from oil and drain on absorbent paper. Repeat until all Cheese Balls are cooked. Makes about 72
1 (1-pound) package Hot Roll Mix 1/4 cup sugar 1 teaspoon vanilla Confectioners' sugar, sifted Prepare roll mix according to package directions, adding 1/4 cup sugar to flour mixture and vanilla to hot water. When kneading is completed, proceed as follows: Coat a bowl with shortening or oil; roll ball of dough in bowl to coat with oil. Cover with waxed paper and a towel. Refrigerate for several hours or overnight. Remove dough from refrigerator; punch down and cut in half. On a lightly floured surface, roll each half to make a 9- x 12¬inch rectangle. Cut each into 12 (3-inch) squares. Cover with a towel and let rise for 30 minutes. Deep fry beignets, two at a time, in deep fryer. Fry 1 1/2 minutes; turn and fry 1 1/2 minutes or until golden brown. Sprinkle generously with confectioners' sugar. Makes 2 dozen
2 cups flour, plus extra for rolling 1/3 cup confectioners' sugar, plus extra for dusting 4 tablespoons unsalted butter, chilled, cut into small pieces 1 egg plus 3 egg yolks 1/4 cup sour cream 2 teaspoons lemon juice 3 to 4 teaspoons grated lemon peel, or to taste Vegetable oil for frying In medium bowl, sift together flour and confectioners' sugar. Cut in chilled butter until mixture is sandy looking. Add egg and yolks, sour cream, lemon juice and lemon peel. Gently mix with fork until just combined.
Turn dough onto lightly floured surface and gently knead until dough is smooth. Form into 2 disks, wrap in plastic wrap and refrigerate for about 1 hour.
Preheat oil in deep fryer. Using only as much flour as necessary, roll one disk out no more than 1/8-inch thick. With a pastry wheel, cut dough into 2- by 4-inch rectangles. Make a 3/4-inch diagonal slit in center. Pull one end through slit and gently pull as far as it will go without tearing. Let sit about 10 minutes before frying. Repeat with second disk. Again let bowties sit about 10 minutes before frying. Fry a few at a time until golden on both sides, turning carefully as needed. Do not overcook. Drain on paper towels. Dust with confectioners' sugar when cool.
Rose Variation: Using fluted or plain biscuit cutters, cut circles of three different sizes. Put the circles one on top of the other, with the smallest on top. Pinch together securely in the middle, forcing the circles to bend upward. Let sit for about 10 minutes before frying. Carefully place in oil. Using a wooden spoon, gently hold under the oil to brown. Drain on paper towels. Dust with confectioners' sugar and place a drop of jam in the center.
2 cups all-purpose 1 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon sugar 2 teaspoons anise seeds, pulverized or ground in a spice grinder 1 egg 1/2 cup milk 2 tablespoons unsalted butter, melted Vegetable oil for frying 1/2 cup sugar 1 tablespoon anise seed, pulverized 2 teaspoons ground coriander 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves In medium bowl, sift together flour, baking powder, salt, sugar and ground anise. In a second bowl, whisk together egg, milk and butter. Stir into flour mixture until combined. On a lightly floured surface, gently knead until dough is smooth and elastic. Shape into balls about 1 1/2 inches in diameter. Cover and let rest 15 to 30 minutes. (Dough may be refrigerated overnight, if necessary.) Preheat oil in deep fryer.
Roll each ball of dough into a thin disk, about 4 to 5 inches wide. Fry one disk at a time, until golden, about 2 minutes, turning frequently. Drain on paper towels. Sift sugar, anise, coriander, cinnamon and cloves together. Sprinkle Bunñuelos with spiced sugar mixture while still warm and serve
2 cups all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1 teaspoon ground cardamon 1/4 teaspoon salt 2 eggs, lightly beaten 1 to 1 1/4 cups milk Combine flour, sugar, baking powder, cardamon, and salt in a mixing bowl. Combine beaten eggs and 1 cup milk; pour into flour mixture and stir until smooth. If batter is too heavy, add additional milk. Batter should pour in a heavy stream. Pour about 1/3 cup of batter into funnel. (Hold finger over end as funnel is filled.) Hold funnel over preheated oil in deep fryer; release finger and let batter pour into fryer in a circular pattern. Fry 1 1/2 minutes; turn and fry another 1 1/2 minutes. Fry one cake at a time. Continue until all batter is used. Serve warm with powdered sugar or syrup. Makes about 6
3/4 cup orange juice 1/2 cup margarine 1/4 cup sugar 2 packages dry yeast 3 1/2 cups flour 2 eggs, beaten Dash of salt Vegetable oil for frying 1 cup sugar 1 tablespoon cinnamon In small saucepan, combine juice, margarine and sugar. Heat until margarine melts and ingredients are blended. Cool the mixture until it is lukewarm. Add yeast to mixture in saucepan and stir until dissolved. In large bowl, combine flour, eggs and salt. Add to juice-yeast mixture. Mix well.
Turn dough onto lightly floured surface and knead until dough is smooth and elastic. Place dough in greased bowl, cover with a cloth and let rise in a warm place for 1 to 1 1/2 hours.
Punch down. On lightly floured surface, roll dough to 1/2-inch thickness and cut doughnuts using a 2-inch cutter. Place doughnuts on waxed paper about 1 inch apart and let rise for another 30 to 45 minutes. Preheat oil in deep fryer. Fry in hot oil, a few at a time, until golden. Drain well on paper towels. Combine 1 cup sugar and 1 tablespoon cinnamon in a plastic bag and shake well. Then add fried doughnuts, a few at a time, and shake until each is coated with the mixture.
6 egg yolks 6 tablespoons dairy sour cream 1 teaspoon vanilla 1 teaspoon grated lemon peel Dash salt 1 1/4 cups all-purpose flour 2 tablespoons flour Beat egg yolks, sour cream, vanilla, lemon peel, and salt together until well mixed. Add 1 1/4 cups flour, stirring to form a soft dough. Sprinkle 1 tablespoon flour on pastry cloth or other surface. Turn dough out onto floured surface. Sprinkle remaining flour over surface. Pat and roll dough to form a 16- x 15-inch square. Let stand a few minutes before cutting. Make 8 cuts (2-inches apart) across 16-inch sides. Make 5 cuts across the 15-inch side. You will have 42 (2- x 3-inch) rectangles. Cut these each diagonally to make 84 triangles. Make a slit in the center of the widest end; pull the other end through. In deep fryer, cook 3 or 4 at a time, turning once, until desired browness is reached (about 2 minutes). Remove from oil and drain on absorbent paper. Repeat until all cookies are cooked. Makes about 84
1 egg 3/4 cup ice water 1 cup all-purpose flour 2 to 3 tablespoons Chinese Seasoning Mix 2 turkey, pork or beef cutlets OR 10 cleaned and shelled green shrimp Salt and pepper 12 or 16 assorted mushrooms, pepper strips, pea pods, eggplant slices OR squash slices OR 2-inch pieces of asparagus 2 cups cooked rice Preheat oil in deep fryer. Beat together egg, ice water, flour and seasoning; mix until smooth. Add an ice cube or two to keep mixture cool. Sprinkle meat with salt and pepper and cut into thin strips. Select an assortment of vegetables. Dip meat and vegetables into batter a few at a time. Fry 2 to 4 minutes or until golden brown. To serve, arrange an assortment of vegetables and meat on plate with a scoop of rice. If desired, serve with Mahogany Dip (below) and soy sauce. Makes 2 servings
Mahogany Dip
1 8-ounce can jellied cranberry sauce 1/4 cup orange marmalade 1 tablespoon soy sauce 1 tablespoon wine vinegar 1/2 teaspoon dry mustard Sprinkle of dried red pepper flakes Combine all ingredients in a small saucepan. Heat, stirring, until cranberry sauce and marmalade are melted. Serve warm or cold. Makes about 1 cup
1 cup all-purpose flour 1 tablespoon baking powder 1/4 teaspoon salt 5 teaspoons vegetable oil 2/3 cup cold water 4 cups asparagus tips, broccoli or cauliflowerettes, carrot sticks, pea pods, zucchini slices, or mushrooms Thai Peanut Sauce (Recipe below) Combine flour, baking powder, and salt in bowl. Stir in oil and mix until a loose ball is formed. Add water gradually, mixing until a stiff batter is formed. Blanch asparagus, broccoli, cauliflower, and carrots (zucchini and mushrooms do not have to be blanched) by dipping them into boiling water for 1 minute; drain and cool under cold running water. Dry on paper towels. Dip vegetables into batter, allowing excess to drip off. Cook 3 or 4 at a time, until they float in oil and desired browness is reached (about 2 minutes). Remove from oil and drain on absorbent paper. Repeat until all vegetables are cooked. Makes about 1 1/3 cups batter
Thai Peanut Sauce 2 tablespoons finely chopped onions 3/4 cup roasted shelled Virginia-type peanuts 1/4 cup shredded coconut 3/4 cup water 1/2 teaspoon garlic powder 2 teaspoons brown sugar 1/4 to 1/2 teaspoon Cayenne 2 tablespoons soy sauce 2 tablespoons lemon juice Put onions, peanuts, coconut, water, garlic powder, sugar, and Cayenne in a blender container; blend until almost smooth. Pour into a small sauce pan. Cook and stir until mixture boils and thickens. May be served warm or cold. Makes about 1 cup
6 hard cooked eggs 3 tablespoons mayonnaise 2 teaspoons Dijon mustard 2 teaspoons minced pimiento 1/2 teaspoon minced dill or chives 12 phyllo dough sheets 1 egg white, lightly beaten Cool eggs and peel. Cut in half lengthwise and carefully remove yolks. Set white aside. Mash yolks and mix with remaining ingredients, except phyllo dough and egg white. Fill cooked egg whites with mixture; cover and chill. Cut each filled half egg in half lengthwise to make 24 pieces.
Working quickly, fold 1 sheet of phyllo dough into quarters; cut in half. Place one deviled egg piece at one end. Brush sides with lightly beaten egg whites. Roll phyllo strip to enclose egg. Twist ends to close. Keep dough and wrapped eggs covered with plastic or a damp cloth as you work. In deep fryer, deep fry 2 wrapped eggs at a time for 2 minutes. Makes 24
1 (6-ounce) can crab meat 1 (3-ounce) package cream cheese or 1/2 cup crumbled tofu, drained 1/2 teaspoon soy sauce 1/8 teaspoon garlic powder Several drops Tabasco 1 pound won ton skins 1 egg yolk, beaten Shred crab meat, removing cartilage. Blend crab with cream cheese, soy sauce, garlic, and Tabasco. Put about 1/2 teaspoon of crab into the center of each Won Ton skin. Moisten edges with egg. Pick up the four corners and pinch them together. In deep fryer, deep fry 3 or 4 at a time, turning once, until desired browness is reached (about 2 minutes). Remove from oil and drain on absorbent paper. Repeat until all Pupus are cooked. May be served with cocktail sauce
6 cooked frozen or canned crab or shrimp 1 tablespoon lemon juice 1 (8-ounce) package cream cheese 1/4 teaspoon celery or garlic salt 1/8 teaspoon white pepper 1/4 cup finely chopped water chestnuts 1/4 cup finely chopped green onions 60 won ton wrappers (1-pound) 1 egg white, lightly beaten OR 1 tablespoon flour mixed with 2 tablespoons cold water Rinse and drain seafood thoroughly. Shred crab or chop shrimp to make about 1 cup; sprinkle lemon juice over seafood. Beat cream cheese and seasonings until smooth and creamy. Stir in seafood, chestnuts, and onions. Makes 2 cups
Place a scant teaspoon of seafood mixture in center of each won ton wrapper. Brush edges of wrapper with lightly beaten egg white or 1 tablespoon flour mixed with 2 tablespoons cold water. Bring the 4 corners up over filling and pinch together. Pinch edges together and shape to resemble a pinwheel. Keep covered as you work. In deep fryer, deep fry 3 or 4 pinwheels at a time for 2 to 3 minutes. Makes about 60
3 1/2 cups all-purpose flour, divided 1 cup sugar 3 teaspoons baking powder 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 3/4 cup canned solid pack pumpkin 4 tablespoons unsalted butter, melted 2 eggs plus 1 egg yolk Vegetable oil for frying Sift 1 cup flour, sugar, baking powder, salt, and spices into mixing bowl. In separate bowl, stir together pumpkin, butter, and eggs. Add to dry ingredients and mix on medium speed until smooth, about 30 seconds. Add remaining 2 1/2 cups flour and mix on low speed until just combined, about 30 seconds.
Turn out onto floured surface and let sit 15 minutes. Roll out to 1/2-inch thickness with floured rolling pin, or pat out with floured hands. Cut out doughnuts and holes with floured cutter. Transfer to a baking sheet lined with wax paper. Brush off excess flour. Let sit 15 minutes.
Meanwhile preheat oil in deep fryer. Fry 1 to 2 doughnuts at a time until golden, about 1 minute per side. Drain on paper towels. Dip warm doughnuts in glaze. Transfer to rack or tray until set.
Spiced Brown Butter Glaze
3 tablespoons unsalted butter 1 cup confectioners' sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger Pinch salt 1/2 teaspoon vanilla 1 or 2 tablespoons milk 1 cup walnuts, lightly toasted, and chopped Melt butter in small saucepan over low heat. When melted, continue to heat butter over moderate heat until it begins to brown. Watch carefully. Remove from heat as soon as butter reaches a golden brown color. It will move quickly from golden to black (burnt) if not watched. Let cool.
In small bowl, sift together sugar and spices. Gradually mix in cooled butter, vanilla, and enough milk for desired consistency. Sprinkle chopped walnuts over glazed doughnuts.
