Fry me to the moon! Or at least into a deep-frying frenzy.
- linguafood Mar 9, 2010 11:44 AM
OK hounds. After an excessive dining w/end in the city, my man and I decided to live on the healthier side for a while..... so we bought a deep-fryer :-D (it was 25% off, so we couldn't resist).
Kidding aside, what are your favorite deep-fryer recipes? We are frying novices, and are excited to soon be making our own fries, wings, tempura veggies, fish fry, kolokithakia, and whatever else one can toss into hot oil.
I'm interested in any kinds of ideas -- with batter or without.
So what's YOUR favorite way to increase the cholesterol and reduce your life span?
It's nothing special, sure, but I do love spring rolls (egg rolls? Don't know the difference ...). Grab yourself a "good" recipe (I prefer mine with taro root grated in but everyone has an opinion) and go to town. And the best part is that these things keep really well in the freezer.
You can even make it vegetarian and pretend virtue. :)
Grated carrots (squeezed dry)
Salt (preferably toasted & ground) + pepper (white is better)
An egg (or two ... but maybe none)
Quantity is, sadly, completely dependent on how much you make and how dry your ingredients are and how salty you like things. You want a mix that is very clearly pork with speckles of carrots & taro, and the texture should be akin slightly ... gelatinous, either from any excess liquids from veggies or from the addition of egg.
Gotta love family recipes, no?
years ago, a restaurant I went to did brie fritters. Basically, a chunk of brie in tempura batter, then served with a fruit-based sauce on the side. Oozey cheesey goodness!
Doughnuts, of course. And a personal fave (but gotta segregate the oil) are fish filets.
The deep fryer has made my entertaining life so much easier by allowing me to drop a basket of food into the oil and minutes later have hot food to replenish empty platters with my guests hardly missing me. I'm not to keen on battered items since they don't sit out as well, but I do love:
Scotch eggs, spring rolls, kibbeh, hush puppies, lechon kawali, Momofuku octo vin chicken, croquetas and vinegar-marinated fish (daing).
Scotch eggs: http://www.timesonline.co.uk/tol/life...
Sriracha remoulade: http://www.bonappetit.com/recipes/201...
Spring rolls: http://rasamalaysia.com/lumpia-filipi...
Hush puppies: http://www.cookthink.com/recipe/20757...
Lechon kawali (deep-fried pork belly): http://burntlumpia.typepad.com/burnt_...
Kropek/lechon/lumpia sauce: Vinegar, ginger, garlic, Thai chilies, peppercorns
Lechon Sauce II: http://www.ehow.com/how_5662266_make-...
Momofuku-inspired adobo chicken: http://trissalicious.com/2010/01/24/c...
Vinegar-marinated fish: http://lutonilola.blogspot.com/2008/0...
Crispy Chicken Flautas
1 (12 oz can) (or 1-1/2 cups) shredded cooked chicken - drained
1/2 cup pepper jack cheese, grated
1/2 cup finely diced onions
1/4 cup prepared Salsa Verde
1/2 tsp ground cumin
2 tsp garlic powder
1 tsp liquid smoke - mesquite flavor
12 flour tortillas
4 cups cooking oil
1/2 cup Thai Mae Ploy Sweet Chili Sauce for dipping (optional)
1. -In a mixing bowl, stir together chicken, cheese, onion, salsa verde, cumin, garlic powder and liquid smoke.
2. -Place 2 Tablespoons of the chicken filling in a 1/2-inch wide by 6-inches long strip along the edge of a flour tortilla.
3. -Roll the tortilla into a cigar shape, starting on the side with the chicken filling. Secure the roll with a toothpick. If it is too large to deep fry, cut each "cigar" in half and secure with separate toothpick.
4. -Heat cooking oil to 350-375-degrees F.
5. -Fry the rolled tortillas, a couple at a time, in the hot oil. Remove when golden brown on edges. Make sure to remove the toothpicks before serving.
6. -Serve with Thai Mae Ploy Sweet Chili Sauce on the side for dipping. Available in Asian food section of most supermarkets.
7. -Makes 12 large flautas or 24 if cut in half.
This is just my attempt to copy the appetizer flautas served at Chevy's Mexican restaurants. When I make several dozen for family gatherings, they don't last long. I only have a Fry Daddy small fryer and fry about 3 or 4 half tortillas at a time.
Sometimes when I have left over slow cooker bbq'ed pulled pork, I substitute the pulled pork in the flautas recipe for the chicken. That's even better than the chicken flautas.
1 (1/4-ounce) packet active dry yeast
1¼ cups Guinness Stout
1¼ cups flour, plus additional for dusting the sausages
½ teaspoon salt
Oil for frying
12 small Irish sausages*
In a small bowl, whisk together the yeast and the Guinness until well incorporated. Set aside for 10 minutes.
In a medium bowl, whisk together the flour and salt. Make a well in the center and add the Guinness mixture. Stir well, then set aside for 1 hour.
Heat 6 inches of oil in a large pot to 350 degrees.
Dust the sausages with flour, then dip in the batter to coat. Fry in 2 batches for about 8 minutes, until nicely browned and cooked through. Place on a plate lined with paper towels to drain. Keep warm in a low oven until ready to serve.