Recipezaar: Deep Fry,Potatoes recipes

Tempura

Tue, 02 Apr 2002 17:39:44 -0500

This is a great party dish. Everyone can pick their favorite. Fun and delicious. Sometimes I even add fruit pieces. -- posted by MizzNezz

Traditional Spanish Omelette

Mon, 08 Apr 2002 21:22:55 -0400

My great-grandmother's recipe. This is a very common dish in Spain to serve as tapas by cutting into squares. Very simple ingredients but very tasty. -- posted by Susie T

Tattie Nuts (Dunkin' Donuts - eat your heart out!)

Sun, 28 Apr 2002 18:36:23 -0400

When you call the cops, make sure you have these on hand! -- posted by Mille®

Garlic Fries

Tue, 14 May 2002 20:23:48 -0400

In addition to fries, the seasoning tastes great on steaks, roasts, pork, poultry and corn on the cob. -- posted by Mille®

Chocolate Potato Doughnuts

Sat, 18 May 2002 11:45:59 -0400

Love chocolate doughnuts. These freeze well if you'd like to keep extra on hand. -- posted by Aroostook

Sweet Potato French Fries

Mon, 20 May 2002 20:24:51 -0400

My girls would not eat sweet potatoes when they were little till I tried french frying them. Now Paula loves them candied, fried, french fried, baked, etc. Erica still will not eat them except french fried, but she loves them french fried. -- posted by Darlene Summers

Potato Pancakes

Sat, 29 Jun 2002 00:30:40 -0400

If you have a couple of potatoes, you have breakfast! My Saturday morning favourite. -- posted by krittylea21

Idaho Spudnuts (doughnuts)

Sun, 30 Jun 2002 17:59:45 -0400

Most peaple think this is the best thing we do with our Idaho potatoes! You can't resist these light, fluffy, yummy treats!! Prep time includes time for rising. Fry a few at a time for about 2-3 minutes per side. An electric skillet works well to fry them. -- posted by MizzNezz

Beer Battered Potato Wedges

Thu, 11 Jul 2002 19:46:06 -0400

A great recipe,another from my moms collections.Hopefully,it will be just what you are looking for! 8) -- posted by Ocean~Ivy

Sweet Potato Puffs

Wed, 17 Jul 2002 23:02:58 -0400

-- posted by gardenz

German Sauerkraut and Potato Balls

Sat, 27 Jul 2002 00:46:46 -0400

Who said they didn't like sauerkraut? C'mere! I got something for ya'! (I'll make you a believer yet!) The dipping sauce I used in the pic is honey mustard, but you could use whatever you like. -- posted by Sue L

Do-Ahead Fries

Mon, 29 Jul 2002 19:46:20 -0400

These fries are precooked early in the day and finished when you're ready to serve. You'll be surprised how crisp and golden they cook up!! You can also put them on a cookie sheet after the first frying and freeze them to use later. -- posted by MizzNezz

Copycat Hardee's Seasoned Fries

Fri, 09 Aug 2002 00:21:45 -0400

These fries are easy to prepare and so tasty! -- posted by Aroostook

Italian Potato Puffs

Mon, 12 Aug 2002 19:21:30 -0400

QUICK, EASY, AND YUMMY! NOT LOW-CAL, BUT YOU CAN'T HAVE EVERYTHING! -- posted by RUTH CARRAWAY

Malik's Onion Bajhee

Tue, 03 Sep 2002 18:03:06 -0400

This recipe for onion bhajees comes from Malik's takeaway in Cookham, UK. -- posted by Sackville

Classic French Fries

Tue, 10 Sep 2002 20:11:42 -0400

You really haven't lived until you've had home made fries. After the oil is cooled, filter it and reuse. So long as it'd not over heated it will last 5-6 frys. -- posted by Steve_G

Frieten (Belgian Fries)

Mon, 30 Sep 2002 22:02:23 -0400

The true secret to the best Belgian fries is the twice frying of the potatoes! And specifically using a Bintje potato! -- posted by Taylor in Belgium

Tuna Balls

Fri, 15 Nov 2002 20:03:30 -0500

A Brazilian appetizer. I'm guessing at the cook time and yield. -- posted by GinnyP

Armenian Bulgur and Potato Balls

Sun, 17 Nov 2002 20:05:13 -0500

Tasty vegetarian croquettes that are lightly fried. I served this as part of a light lunch with several appetizers, including baba gannouj, and hummous, with pita bread, some olives, and a green salad. -- posted by Sue L

Mr Falafel's British "Fish n Chips"

Thu, 12 Dec 2002 20:26:15 -0500

This recipe comes from Mr Falafel on the newsgroup alt.food.vegan and it is a great vegan version of the traditional fish and chips. Tastes pretty good and it is as close as you will get to the experience if you are vegetarian. -- posted by Missy Wombat

Tunisian Potato Turnovers

Tue, 17 Dec 2002 20:07:06 -0500

For Hanukkah, it is traditional to eat oil-rich foods in honor of the miracle of the Temple lamp. This mashed potato-filled pastry is easy to put together using egg roll wrappers. Adapted from a recipe in Joyce Goldstein's cookbook, Saffron Shores. -- posted by Sharlene~W

Homemade Potato Chips

Tue, 07 Jan 2003 20:03:00 -0500

There's nothing like homemade potato chips. But make sure you only serve them to people who will appreciate them -- for the rest you could just buy a bag at the store! -- posted by Sackville

Mojos (Delicious Deep Fried Potatoes)

Wed, 08 Jan 2003 20:38:33 -0500

This is one of the first Copycat recipes I've tried. It's a big hit everytime I make it. They taste really really good! -- posted by Shasha

Samosas...indian Savoury Pies

Wed, 29 Jan 2003 20:17:41 -0500

Posted in answer to a request. It seems a little cumbersome, but believe me its worth all the effort! The filling in this recipe is the most basic, and the commonest one of them all, but you can use your imagination and make your own spiced up fillings....minced chicken, mutton, lamb, peas, mushrooms....whatever :) -- posted by Honeybeee

Crispy Fish and Chips

Sat, 01 Mar 2003 20:02:46 -0500

Use Cod a nice hearty white fish! Make sure the potatoes are towel dried before frying. You can save time and fry in 2 pans.I like the malt vinegar, but you can serve with tartar sauce. If you have left over batter dip a sliced sweet onion and fry (Onion Rings) ** Thes are accepted for the Cajun Region based on the seasonings used as they are very indicative of the way Fish and Chips is made in Louisiana** -- posted by ~Rita~

Deep Fried Mashed Potatoes

Mon, 07 Apr 2003 20:14:15 -0400

A twist on Mashed Potatoes -- posted by JustaQT

Mean Chef's French Fries

Fri, 18 Apr 2003 20:00:51 -0400

I adopted this recipe from Mean Chef. -- posted by ~Bekah~

Outback Steakhouse Aussie Fries

Fri, 18 Apr 2003 20:05:18 -0400

These are honestly my favorite thing on the menu. I would really hate to count the times, were my family has had these for dinner. Keep in mind when you fry French fries, you need your oil nice and hot, do not cook many fries at once. -- posted by JustaQT

chips or freedom fries cheats method

Mon, 21 Apr 2003 20:12:24 -0400

great british staple adopted from the french or the belgians not sure which one but cheers anyway! -- posted by Stephen Dunne

Spicy Sweet Potato Frites

Mon, 12 May 2003 20:00:02 -0400

I was looking for something different to serve with cheeseburgers one night, and this is what I found (it's a Tanya Holland recipe from foodtv.com). The spice blend counters the sweetness of the fries rather nicely, I think. Prep time is primarily time needed to heat the oil sufficiently. -- posted by Muffin Goddess

Fried Potatoes

Thu, 22 May 2003 20:02:05 -0400

I know this is not a healthy recipe. Lard is, indeed, a four letter word these days. However, we enjoy this occasionally. It is very good! Prep time includes soaking time for the potato slices. This recipe is originally from McCalls. -- posted by MaeEast

Copycat Hardee's French Fries

Tue, 27 May 2003 20:09:04 -0400

From Restaurant-recipes-request@food-lists.com -- posted by JustaQT

Guacamole Potatoes

Wed, 18 Jun 2003 20:41:43 -0400

These are great for a snack and very addictive. For a lower fat alternative, try cutting the potatoes in half, brushing them in a little olive oil and baking in the oven until crispy. -- posted by Sackville

Potatoes with Celeriac and Orange Oil

Wed, 06 Aug 2003 20:04:17 -0400

If I ever find some celeriac, this is the recipe I will probably try... -- posted by Missy Wombat

Potato Chips

Thu, 28 Aug 2003 20:01:27 -0400

Homemade potato chips are one of my favorite comfort foods. I especially love them when they're purple and gold, but regular russets are good too. -- posted by Hey Jude

Malai Kofta (Stuffed potato balls in cream)

Wed, 29 Oct 2003 20:02:26 -0500

This sinfully good recipe is from the Foodcourt column by Anjali Vellody from the Weekend magazine for this week. She is a Food Writer with 15 years of experience and has written 3 cookbooks for 'Khaleej Times'. Coming to this recipe, did you know that the word 'kofta' originates from the Persian word "koofteh" meaning "pounded"? Although today we have several vegetarian versions of koftas, they were originally made of the meat of goat, lamb, buffalo or chicken. Basically, koftas are meatballs(grinning mischievously- hint for someone ultra-special to me!) served with special gravies. I truly hope you enjoy this lovely dish which is very common at parties/potlucks. The koftas can be served without the gravy as you would serve appetisers. Enjoy! ;-) -- posted by Charishma Ramchandani

Figs Koftas

Wed, 29 Oct 2003 20:02:29 -0500

Did you know that figs have been around for thouands of years and have symbolic and spiritual significance in many ancient and modern cultures? Well, I truly hope you'll enjoy these koftas from the Weekend magazine. -- posted by Charishma Ramchandani

Spicy Mini Alu (potato) Tikkis for Diwali!

Mon, 03 Nov 2003 20:00:23 -0500

A wonderful tea-time snack from the Weekend magazine! -- posted by Charishma Ramchandani

Swiss Cheese Potato Pancakes

Thu, 06 Nov 2003 19:59:48 -0500

I ran across this recipe in Country Woman magazine. Although I haven't made it yet, it sounds delicious and simple to make. -- posted by Jeanette G

Alleh Bolay(Potato Balls) For Iftar

Fri, 21 Nov 2003 20:00:53 -0500

This is from the City Times newspaper. Recipe posted by request for recipes using turmeric powder. -- posted by Charishma Ramchandani

Korroke with Tonkatsu Sauce (Japanese Potato Croquettes with Eas

Sat, 06 Dec 2003 20:00:50 -0500

These potato croquettes, originally of European origin, have been enthusiastically adopted by the Japanese, and are readily found in shops and restaurants in Tokyo. Serve with a drizzle of Tonkatsu sauce, on a bed of shredded cabbage. For ease of preparation, assemble all the ingredients before beginning. You can make your own Tonkatsu sauce (a recipe follows, which can be doubled if you wish) or buy some commercially made. The Bull-Dog brand" (burudoku tonkatsu soosu) is popular in Japan. Preparation time does not include chilling time. -- posted by Daydream

Copycat Version of Bubba Gump's Cheese Fries

Sun, 14 Dec 2003 19:59:57 -0500

This is a version of Bubba Gump's cheese fries that I just came up with at the last minute. I had been craving them ever since I had them. Now if your in the mood for something fattening, tasty, a little spicy and cheesy, this is the dish for you. *You may have to play around with the ingredients to get it right.* -- posted by chef FIFI

Irish Eggs

Thu, 08 Apr 2004 20:01:40 -0400

I found this on another website, though I can't for the life of me remember which one. I think it sounds like a great alternative to the usual "Scotch Eggs" though. Give it a try! -- posted by Gina*S

Potato Balls

Sat, 17 Apr 2004 19:59:33 -0400

These can be prepared even one day in advance, and just fry them when ready. Plan ahead these need to stay in the fridge for 2 hours before frying. Use only dry bread crumbs for this. -- posted by KITTENCAL

Asher's Aloo Bondas

Tue, 04 May 2004 20:00:12 -0400

These are DELICIOUS potato balls. They are full of flavor, perfect for an appetizer or just an afternoon snack! We LOVE these... I cant get enough of them! hehe My fiance made these for me for the first time on my birthday this year! Best birthday snack EVER! :D Besan flour, also known as chickpea flour, can be found in most asian markets, and even some health food stores. Cooking time is the time it takes to make one batch. -- posted by love4culinary

Vegetarian (lacto-ovo) Sweet Potato Taquitos

Tue, 25 May 2004 19:59:58 -0400

posted in response to a request. filling is almost the same as the one for my vegetarian chile rellenos, though a bit milder because the spices don't have to compete with the biting heat of the serrano or anaheim chiles. -- posted by Diane G.

Zester Chips

Tue, 29 Jun 2004 20:01:13 -0400

Use your lemon zester to make these shoestring chips! -- posted by Jewelies

Batata Vada (Potato Balls in a Gram Flour Crust)

Sat, 13 Nov 2004 20:00:06 -0500

Its a common recipe in India, a family favourite -- posted by ladyinred

Potato Cheese Croquettes With a Chipotle Sauce

Thu, 03 Feb 2005 20:00:41 -0500

These crisp little balls have a creamy filling of potatoes, cheeses, fresh parsley, shallots. Along with a slightly spicy chipotle dipping sauce. A wonderful way to use left over mashed potatoes. Or an excuse to make extra mashed potatoes. -- posted by ~Rita~

Cheese Fries

Mon, 14 Feb 2005 20:00:03 -0500

Easy to make with two types of cheeses and a little heat. -- posted by Matt Booth

Potato and Coriander Samosas

Tue, 22 Feb 2005 20:00:46 -0500

A wonderfully tasty Indian appetizer - you can use ready-made puff pastry if you don't have the time or inclination to make your own!! -- posted by Fairy Nuff

Overload

Tue, 12 Apr 2005 09:58:47 -0400

This is so KID friendly, comfort food for those missing home! College kids love this whopping sandwich and for the younger children just place all on a plate with their favorite condiment (Ketchup)! Fried chicken finger and mushrooms, French fries, onion rings, with lots of tangy sauce. Optional topping with your favorite Cole slaw. That 's just so Mom 's know their children are getting something good in them. All the optional ingredients are a must by those college going adult-children! Frying the potatoes last absorbs the delicious flavors of the chicken, onions and mushrooms. Can You Eat the Whole Thing or have to Share It? -- posted by ~Rita~

Deep Fried Aloo Parathas (caribbean Potato Pie)

Mon, 18 Apr 2005 10:14:30 -0400

Based on a recipe from Trinidad. Best served with tamarind chutney. -- posted by littleturtle

Deep Fried Taro/Yam Puffs

Thu, 21 Apr 2005 16:43:24 -0400

I found this on line as requested for Chef Howie.These are served when having Dim Sum! FRIED YAM PUFFS - EPOK-EPOK KELADI Deep Fried Woo Kok taro = taro root = dasheen = coco = cocoyam = eddo = Japanese potato = baddo = elephant's ear = old cocoyam = sato-imo Pronunciation: TAHR-oh sweet potato, yam . I did a mixture of yam and taro root. Taro has a brownish hairy skin with a white flesh with purple specks while yam has a brownish skin and white crisp flesh. -- posted by ~Rita~

Korokke

Wed, 27 Apr 2005 16:21:04 -0400

Although not originally a Japanese recipe, Korokke is widely enjoyed in Japan today. There are many kinds of korokke, both sweet and savory. They are basically deep fried croquettes. This is a recipe for a filling with onion, ground beef and potatoe, one of the more popular types of korokke. -- posted by BirdyBaker

Mixed Vegetable Kebab Rolls With Mint Chutney

Sun, 08 May 2005 21:52:13 -0400

This is awesome!!! I found the recipe in the Thursday magazine{Feb 26- March 3 ' 2004}. This was submitted by Seizal H. Kapadia. Enjoy! -- posted by Charishma Ramchandani

Italian Poutine

Mon, 30 May 2005 11:55:19 -0400

This is a nice change from regular poutine in that it uses marinara sauce in place of the beef gravy. Not sure if it could ever beat the original, but I like it for a variation once and awhile. Be sure to use real cheese curds or it is just not a poutine. If you ever have the opporuntity to go to Quebec, stop at one of the casse croutes along the highway and order a real, French-Canadian potine. You will NOT be disappointed! -- posted by BirdyBaker

Smashed Fingerling Potatoes

Mon, 01 Aug 2005 18:33:11 -0400

A great side dish to any meal, these unusually prepared potatoes are an attention-getter and taste divine! Spark them up even further with another herb of your choice. Prep/cook times are approximate. NOTE: Some of the photos posted are of baby yukon potatoes (I think!) which are very similar in taste, texture and color to fingerlings. -- posted by Sandi (From CA)

Sweet Potato Fritters

Mon, 08 Aug 2005 16:25:46 -0400

From Southern Living. I rarely make these due to my aversion for deep frying, but when I do, they disappear instantly. -- posted by ratherbeswimmin'

Polish Fry Bread

Mon, 15 Aug 2005 21:16:27 -0400

I dont know the proper name for these yummy treats, but I was told they are polish. My great aunts neighbor makes them for us every year for our family reunion. She must make at least 4 batches of them. We all just about inhale them. They are so good! The neighbor lady gave me the recipe this year. She was so nice! Times and yield are estimated. -- posted by Chef Patience

Hara Bhara Kebab (Vegetable Cutlet)

Thu, 15 Sep 2005 05:49:26 -0400

This is a very good tea time snack. The patties can be used to make burgers as well. -- posted by nidhicooks

Mexican Potato Crisps With Lime Salsa

Thu, 29 Sep 2005 17:28:37 -0400

Deep-fried Potato Crisps served with a lime salsa, an ideal accompaniment to grilled fish or steak, or as part of a Mexican meal or they can be served as a party snack with a selection of dips. For a much healthier version of this recipe with lower fat content, see the notes below. This recipe has been posted for the 2005 Zaar World Tour, from a recipe on an International Masters '1001 recipes for pan or wok' recipe card. The preparation and cooking times below do not include the 20 minutes soaking time. If time is limited, make the salsa while the potatoes are soaking. -- posted by bluemoon downunder

Kittencal's Freezer Fries (Oamc)

Mon, 03 Oct 2005 16:43:00 -0400

If you have an extra morning, then these homemade fries are worth the time to make, they are 100% better than the store bought --- you can refry, bake or drop them in the hot oil from their frozen state, or they may be thawed first --- if you are lucky enough to own a Starfrit brand french fry slicer which is what I have used for years, then this will save so much time, I suggest to purchase one because after you try these fries you will be making them all the time and never go back to frozen again! --- use only red potatoes with the skin on or peeled I prefer them with the skin left on they taste better and also saves the peeling time, if you are leaving the peel on then clean the skins well to remove the dirt ---I usually purchase a 10 or 20 pound bag of red potatoes, slice them and them fry in batches this way I am assured to have lots in my freezer as they go quickly at my house! --- make certain that you have a lot of oil on hand for this --- plan ahead the uncooked fries need to soak in cold water in refrigerator for 8-24 hours before frying, 24 hours is even better. -- posted by KITTENCAL

Oven Baked Patates Tiganites (French Fries)

Sun, 23 Oct 2005 18:41:46 -0400

This following Greek fries recipes works very well and is less labor intensive than the pan-fried version which is included. -- posted by ~Rita~

Vegetable Pakora

Fri, 25 Nov 2005 10:46:11 -0500

Simple and fast, yet delicious, these Indian battered and deep fried vegetable bits are great served by themselves as a snack or as an appetizer or side dish. Might I shamelessly suggest my Butter Chicken (Murgh Makhani) as a main dish? Serving size depends on how many other items are on one's plate to fill up on! -- posted by Sandi (From CA)

The Best Meat Tacos

Tue, 20 Dec 2005 14:32:00 -0500

I learned this simple recipe from my mother and so far everyone loves them. I have not had them anywhere else. -- posted by Chef Dora

Nayar Ji Kachori

Sun, 08 Jan 2006 19:08:32 -0500

Kachori is a Hindi word used to refer to fried potato balls. This is a wonderful snack of fried potato balls with spiced coconut stuffing. Enjoy this as a tea-time savoury with chutney or tomato ketchup. This recipe is from the Weekend magazine dated January 3rd'2003. Enjoy! -- posted by Charishma Ramchandani

Palisades Park French Fries

Thu, 19 Jan 2006 19:13:33 -0500

One of the greatest amusement parks of all times! I found this recipe online at the Palisades Park website - http://www.palisadespark.com/ I was only a boy when they shut down and I made these for my mom and she said it taste just like em did. -- posted by Phil Smith

Potato Gaufrettes With Lobster Remoulade

Wed, 01 Mar 2006 08:57:47 -0500

Saw this being prepared on Emeril Live, 2005. Looked wonderful! -- posted by Manami

Baby Potatoes and Feta Cheese Salad

Fri, 10 Mar 2006 09:02:26 -0500

This is a nice salad if you are not counting calories. This is for those guys and girls who like potatoes and cheese :) Recipe from the September 2004 issue of the Weekend magazine. Enjoy! -- posted by Charishma Ramchandani

Potato, Arugula (Rocket) or Spinach Croquettes

Fri, 17 Mar 2006 10:20:14 -0500

These are fried potato balls crisp on the outside and creamy soft inside. I used arugula but spinach is just as good!Arugula's pungent flavor adds interest to these croquettes! -- posted by ~Rita~

Caribbean Tempura

Fri, 24 Mar 2006 15:54:13 -0500

I was inspired to create a flavor fusion of Japanese tempura with delectable Caribbean ingredients. My picky nine-year-old ate onions and red peppers without even knowing it and loved this! -- posted by Cookworm

Sweet Potato Chips With Lime Salt

Wed, 29 Mar 2006 09:34:03 -0500

Definantly different than the usual sweet potato chip. Serve these at your next party...they won't last long. Gourmet -- posted by JoJoStar

Japanese Meat and Potato Korokke

Mon, 17 Apr 2006 16:54:27 -0400

Korokke is Japanese fried mashed potato with vegetables and meat. My mom made these all the time when I was a kid. Its is a great portable snack that reheats well. -- posted by oh noel!

Granny's Fried Potato Slices

Mon, 24 Apr 2006 20:30:01 -0400

I like this recipe because it is fairly easy to make, is quick to cook and inexpensive to make. I got the recipe from my father's mother when she was alive many years ago and she got it off of a lady she knew during the Great Depression of the 1930's. One tip I would like to make is to always make sure when cooking this recipe to have the cooking oil not only cover the top of the slices but underneath the slices as well in the deepest frying pan you have or deep fryer that you can also use. If you or your family like french fries a lot, then I am sure you will these, they are tasty but I am afraid addictive like french fries and fattening but enjoy them anyway! -- posted by sweetie52

Vijs Buttermilk Pakoras

Fri, 20 Oct 2006 21:19:18 -0400

Great tasting pakoras and they look very rustic. I myself use less salt but I will post the recipe as I found it and add my personal changes in brackets. They can be reheated in a 325F oven for about 10-15 minutes if you want to make them in advance. In the fridge they can be kept for 3 days. They can also be frozen and reheated, defrost them first. I like to serve them with thick yogurt, mixed with chopped coriander leaves. Recipe from Vij's restaurant in Vancouver BC. -- posted by Pets'R'us

Paula Deen's Batter-Dipped French Fries

Mon, 27 Nov 2006 17:15:51 -0500

From the Paula Deen's Party show. Saw Paula make these and they looked so good. Wanted to share the recipe with everyone. Enjoy! -- posted by Marsha D.

Chicago Style Hot Dogs and Fries

Tue, 23 Jan 2007 16:28:49 -0500

The famous Chicago Style Hot Dog was born when street cart hot dog vendors came onto the hard times of the Great Depression. Money was scarce, but business was booming for these entrepreneurs who offered a delicious hot meal on a bun for only a nickel yes only a nickle. They'd start with a Vienna Beef hot dog, nestle it in a steamed poppy seed bun and cover it with a wonderful combination of toppings. This unique hot dog creation with a "salad on top" and its memorable interplay of hot and cold, crisp and soft, sharp and smooth, became America's original fast food and a true Chicago delight. -- posted by ~Rita~

Kittencal's Extra Crispy French Fries

Sun, 25 Feb 2007 10:34:44 -0500

The secret ingredient for extra crispy fries is the sugar water, plan ahead the potatoes must be refrigerated in the sugar water overnight -- posted by KITTENCAL

Crispy French Fries

Sat, 31 Mar 2007 00:00:20 -0400

Extra crispy lightly breaded French fries. -- posted by Anme

Parmesan Baked Fries

Thu, 28 Jun 2007 22:21:48 -0400

From Easy Entertaining with Michael Chiarello. I can't wait to eat them. Living in Napa, I often find it interesting as to what people consider to be "napa fare" -- posted by SVSOUZA

Good Old Fashioned English Chip-Shop Style Chips!

Thu, 05 Jul 2007 11:07:35 -0400

The first "chips" were pieces of bread, which were replaced with potatoes during wheat shortages. The first "chippies", a colloquial slang term for a Fish and Chip shop, were Lees's in Mosley, Lancashire, and Malin's in London's East End - opened for trade in the 1860s. During the Second World War, the minister of food wouldn't ration fish and chips because they provided good, cheap nourishment! It is traditional to serve chips piping hot with salt and malt vinegar! -- posted by French Tart

Saratoga Chips

Wed, 01 Aug 2007 19:33:23 -0400

This is supposedly the way that potato chips were first made, by George Crum in Saratoga New York, around 1850. With all the types and variety of chips available today, they certainly have "come a long way baby, to get where they got to today"! nt -- posted by Sue L

Chicken, Cheese & Bacon Potato Balls

Wed, 29 Aug 2007 23:50:39 -0400

A great way to use leftovers. My family love these for lunch with a simple tossed salad. They also make a good main meal served with fresh vegetables. Using seasoned breadcrumbs always adds that little extra. I've made small balls to take along to bring a plate nights. -- posted by An_Net

Corn and Potato Fritters

Mon, 24 Sep 2007 19:44:14 -0400

I got this recipe from a family circle cookbook but made a few changes of my own. The original recipe had only 1 tsp of garam masala and no salt and chilli powder added. Made these fritters today for Iftar and we loved them - especially the dipping sauce. -- posted by grapefruit

Best Potato Zucchini Latkes

Wed, 12 Dec 2007 12:44:10 -0500

The method for these latkes is what makes them stand apart from ordinary potato or potato zucchini latkes. These are so fabulous they even taste great cold! -- posted by Ashrei

Moules Frites - French Bistro Style Mussels and Chips/Fries

Wed, 12 Dec 2007 17:33:15 -0500

I adore Moules Frites - for me it is quintessential French Bistro food at its best - plus I love tactile eating! You can treat yourself to Moules Frites anywhere in France, and for most of the year. I often make the "Moules" part at home - Moules Marinière - but now and then, for a treat I also do the "Frites" bit as well......chips or French fries! Serve these with lots of paper towels or napkins, and a glass of chilled white wine would be the perfect accompaniment! I bought special Moules Frites dishes, as shown in the photos, but a couple of bowls would be fine - and don't forget a large bowl for the shells. If you really want to be 100% authentic, it is de rigueur to serve the frites with mayonnaise my dear.....sinfully good! Vive la France! -- posted by French Tart

Greatest Chips (French Fries) on Earth

Wed, 26 Dec 2007 19:22:43 -0500

I saw this technique in the series Kitchen Chemistry by Heston Blumenthal and thought I'd share it here. Obviously the quantities don't matter just do as many as you want. You'll need a thermometer to do this recipe properly, but for the pre-cook you can just use a meat thermometer and could probably get away with guessing the warm versus hot oil temperature. I personally used bran oil but I think peanut oil would be another good choice but nothing wrong with just using regular vegetable oil either. I used a wok, Chinese scoop and infrared thermometer for the deep frying which is a neat way to deep fry using the more expensive oils because you need less oil in total and don't feel so bad using fresh oil every time. Anyway back to the recipe, the title came from the series and after trying them I think I'd have to agree with Heston. Not as much effort as it sounds and really worthwhile. -- posted by Peter J

Heston Blumenthal's Chips (French Fries)

Sat, 29 Dec 2007 18:50:39 -0500

Heston is currently one of the most famous chefs of the world. His restaurant is The Fat Duck in Bray, not far from London -- and you need to book a year in advance! This is how he makes his french fries -- time-consuming, but absolutely great and really worth trying if you're a french fries/chips addict! Do it this way on a day you have time to experiment. You might need a candy thermometer, or just wing it as far as the oil temperatures are concerned.PS: After posting this recipe, by some incredible coincidence, I saw a food program where Heston made these chips!! -- posted by Zurie

Vegetable Shapes With Creme Fraiche and Fried Leek

Tue, 03 Jun 2008 00:44:47 -0400

kids will love these veggie shapes!And a bonus, their healthy too! -- posted by breezee1984

Dauphine Potatoes

Thu, 19 Jun 2008 21:26:53 -0400

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 chef job, when I used to make the daily potato dish and that was a LONG time ago! These are so good I can even eat these cold straight from the fridge! They are also really good as part of a snack menu instead of chips (fries to you lot not from the UK) with a hot tomato dip. -- posted by Noo

Lacy Potato Pancakes With Chives

Sun, 27 Jul 2008 03:16:26 -0400

From : The Cooking of Scandinavia -- posted by Luschka

Best Chicken and Pasta Dinner

Tue, 19 Aug 2008 02:26:18 -0400

I made this Recipe up I basically really dont measure with this recipe as far as spices go. You really cant mess it up. All the ingredients in this recipe do the work for you. The key is making sure that the peepers and onions are softened. The potatoes are really cooked. Also when everything is in the Sauce Pot you want to make sure that everything is covered in Sauce. If It isnt add more butter and a little more white wine. Everyone loves this recipe it is a one of kind dish -- posted by ChefborID

Belgian Fries (Pommes Frites)

Thu, 04 Dec 2008 23:24:42 -0500

From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook." There are other good frites recipes on Recipezaar; I'm including Ruth's for the sake of personal closure -- I can't NOT include her frites in my collection of her traditional Belgian recipes. What makes Ruth's unique is her call for older, starchy potatoes. As she says: "Never make fries with new potatoes.... It is imperative to use a starchy older potato for making real Belgian fries.... All your efforts will be in vain as the young potatoes have not had time to develop sufficient starch." She adds: "The size of the fries is a very personal matter. Experiment to find the size you like best." Adjust the frying time according to the thickness you prefer. -- posted by Belgophile

5 Star Fries

Tue, 06 Jan 2009 19:45:14 -0500

Whether you call them pommes frites at your favorite bistro, French fries at the fast food joint, or steak fries at an expensive steakhouse...these are the best. And, they are just as easy to make at home. -- posted by Alan in SW Florida

Irish Lasagna

Sat, 21 Feb 2009 10:00:06 -0500

My wife and I came up with this recipe. It is relatively simple to make, although it is a little time consuming, but the results are well worth the time. -- posted by Chef #1173106

Vegetable Chips

Wed, 08 Apr 2009 01:46:36 -0400

Simple snack that is sure to satisfy everyone in your party. If you don't have a mandolin, simply use a sharp knife to cut fine slices. From the 1000 Best Recipes cookbook. -- posted by Katanashrp

Tempura Vegetables (Also Fish, Shrimp or Calamari Rings)

Sat, 16 May 2009 10:35:24 -0400

My daughter has been asking me to make tempura so I've been on the lookout for recipes. This recipe was found in the LCBO's Food & Drink Spring 2009 magazine. For the best results, make sure you don't over mix the batter. The beer and rice flour produce a delicate, crispy batter. This recipe only includes vegetables but you could also try fish, peeled shrimp or calamari rings. You can also experiment with other veggies. -- posted by Dreamer in Ontario

Fish and Chips Bits

Sun, 12 Jul 2009 10:03:25 -0400

A traditional pub treat as an appetizer! Sprinkle with malt vinegar and salt for an authentic touch. When deep frying, the most important thing to monitor is the oil temperature. If you don't have a fryer with a thermostat, go to your local kitchen shop and purchase a good quality deep fry thermometer. From an old newspaper clipping. -- posted by Molly53

Potato and Pea Sambusa (Somali)

Fri, 21 Aug 2009 12:19:21 -0400

We have a Somali community where I'm from and this potato and pea version of Sambusa is my favorite. double this recipe as needed -- posted by Jamilah's Kitchen