My Account

technique and deep fry
1,611
Recipes

Search This Set

Page 1 2 3 4 . . . 79 80 81 Next »

SORT BY: Date Posted | Rating | Photos | Time to Make | Alphabetical

Granny's Cornbread

Posted by Heartspell

This is my Granny Ganus' recipe. Everyone loved Granny's cornbread! I remember as a child biting off one end and spooning out the dough, then filling it with peas and snaps then eating it...lol! It was the best! I love making these and my kids... MORE»

Recipe #311165

select

Fish Tacos

Posted by Blue Korn Inc.

Fresh flour tortilla filled with tartar sauce tomatoes and iceberg lettuce as an option jalapeno peppers and white fried fish (tilapia) MORE»

Recipe #310493

select

Fava Bean Falafel

Posted by Randy Goldberg

From Jamie Oliver MORE»

Recipe #310342

select

Dauphine Potatoes

Posted by Noo

This recipe is basically a mixture of mashed potato and choux pastry,deep fried to golden deliciousness.I have been totally addicted to these ever since my first chefs job,when I used to make the daily potato dish,and that was a LONG time ago!!... MORE»

Recipe #310154

select

West African Banana Fritters

(2 reviews) Posted by CaliforniaJan

Easy to make and delicious. I got this from an old Time-Life book (1970) on African Cooking, which is timely for the ZWT-4! MORE»

Recipe #309737

select

Lobster Croquettes

Posted by Molly53

Easy to eat, the picking is done! From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking/preparation time approximate. MORE»

Recipe #308323

select

Vegetable Shapes With Creme Fraiche and Fried Leek

Posted by breezee1984

kids will love these veggie shapes!And a bonus, their healthy too! MORE»

Recipe #306953

select

Tempura Prawns

Posted by Aussie_Ang

These are good if you are having friends over for a drink.. Best cooked straight away. They are great served with sweet chili sauce, or a garlic sauce. Are great for a main meal. MORE»

Recipe #306883

select

Huntington Scallops

Posted by Molly53

Use a fork instead of your fingers when breading scallops. This savory dish is from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. MORE»

Recipe #306657

select

My Schnitzel Recipe, (Or Fried Chicken Tenders)

Posted by Ashrei

B"H This recipe makes an awesome crunchy fried chicken tender. Everyone raves about how good this schnitzel is. It's just a modification of the recipe my mother used for fried chicken, but using matzo meal instead of flour. I make... MORE»

Recipe #306371

select

Easy Chinese Fried Chicken

Posted by Bonitadreama

Ever wonder how to make chinese fried chicken? I think you will be pleased! Its fairly easy, You will need - 1 large Pot for deep frying, 1 Large Bowl, and 1 Medium Bowl. To separate the egg yolks a helpful hint, use the shell! If you don't... MORE»

Recipe #305466

select

Thai Dried Squid (Calamari)

Posted by Peter J

This came from the book "Thai Food" by David Thompson where he indicates if it is to be deep-fried it should be completely dry otherwise it will shrink and toughen. He also says it will keep for a few days if refrigerated. This recipe is... MORE»

Recipe #305367

select

Chicken and Nut Croquettes

Posted by Molly53

A nifty, frugal way to recycle leftover chicken or turkey into something new and delicious. Serve these hot with medium white sauce and garnish with chopped parsley. From the New England chapter of the United States Regional Cookbook, Culinary... MORE»

Recipe #304622

select

Seasoned Flour

Posted by princess buttercup

You can be creative and use any salt based seasoning blend (Old Bay, Seasoned salt, Cajun seasoning, Soul Seasoning etc.) Good for fried pork chops, fried chicken, chicken fried steak etc. MORE»

Recipe #304598

select

Cherry Dessert Wontons

(1 reviews) Posted by WiGal

I found this recipe at several different Asian websites and it seems like it might resemble a turnover. NOTE: Cherry dessert wontons can be assembled and frozen. To use, let thaw for 10 minutes and then fry. MORE»

Recipe #304486

select

Fried Ravoli

(1 reviews) Posted by WiGal

Another Italian appetizer by Giada De Laurentiis. Some people might like a larger portion of marinara sauce, it depends upon your preference. MORE»

Recipe #304359

select

New England Cheese Puffs

(2 reviews) Posted by Molly53

A savory little mouthful from the New England chapter of the United States Regional cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. MORE»

Recipe #303976

select

Fried Chicken (Wings) As I Like It!

Posted by nitko

You can use all parts of chicken; of course wings are the best. When picking up the chicken try to pick young or small ones. The best parts are breasts, but legs are also nice. Don’t forget to remove the skin. MORE»

Recipe #303767

select