Recipezaar: Technique,Deep Fry recipes

Sha Cha Tofu W/ Green Beans and Onions

Fri, 06 Feb 2009 01:07:10 -0500

This dish was inspired by both the spiced green beans that are sometimes served by the food service where I work and NavyDoc13's recipe for Sa Cha Tofu With Broccoli and Cauliflower (Recipe #192539). -- posted by ATM 67

Fig Puffs

Mon, 09 Feb 2009 01:18:46 -0500

A gorgeous little fritter from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Try serving them with syrup or Recipe #315264. Overnight soaking time not included in preparation time and cooking time is approximate. -- posted by Molly53

Ultimate Samosas (Chicken and Spinach) - Tyler Florence

Mon, 09 Feb 2009 15:58:51 -0500

Tyler Florence's recipe for chicken and spinach samosas. From "Tyler's Ultimate," episode "Ultimate Indian Dinner." Madras is definitely the preferred style of curry powder, and you need pure ground chili pepper, not chili powder (which is usually blended with oregano, garlic, onion and salt). -- posted by DrGaellon

Coconut Delights Fritters

Wed, 11 Feb 2009 00:25:10 -0500

Try these tasty bites with your morning coffe or for brunch. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. -- posted by Molly53

Tempura Avocado With Shrimp

Thu, 12 Feb 2009 11:50:12 -0500

I saw Guy Fieri make this on his show, "Guy's Big Bite", and it looked phenominal!! -- posted by Chef Jason D.

Orange Doughnuts

Fri, 20 Feb 2009 11:16:42 -0500

A deep-fried, citrusy delectation from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

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

Krafne (Croatian Doughnuts)

Sun, 22 Feb 2009 15:51:40 -0500

This is traditional carnival pastry in Croatia. The origin is of course Austrian. The name krafne comes from Mrs. Cecilia Krapf a.k.a. Cilly who worked for Emperor in his Court as pastry cook. The story is that she uncovered the recipe to the street pastry makers so the cake spread all over the Empire (and that is how we get it). The best krafne to buy in Croatia is in town Samobor in the vicinity of Zagreb. The ladies who work there have a secret recipe and I must admit the krafne there are really the best I have ever tasted. -- posted by nitko

Delish Buttermilk Fried Chicken Strips

Tue, 24 Feb 2009 11:08:43 -0500

Adapted from a friend's recipe, these were the best chicken strips EVER. We like to serve with homemade honey mustard, buffalo wing sauce or gravy, depending on our mood. Enjoy! *prep time does not include marinade time* -- posted by GirlyJu

Beer Batter Fried Chicken

Sun, 08 Mar 2009 17:23:36 -0400

Enjoy this beer batter fried chicken with green onion and sour cream sauce. Great for Potlucks or Picnics. -- posted by daisygrl64

Sweet and Salty Chicken Tenders

Wed, 11 Mar 2009 01:40:43 -0400

This is an adaptation of an Alton Brown recipe. I don't recall which episode it was, but I must say that these have become one of our favorites. We will often serve these with the Mac-Daddy Mac and Cheese recipe We have found that you can fine tune the sweetness of the breading by altering the Captain Crunch to Rice Krispies ratio. Have fun with this and Enjoy! -- posted by Lord Bezoar

Thai Spring Rolls

Thu, 19 Mar 2009 17:22:16 -0400

After looking for a really good spring roll recipe for years, I finally found this one in a cookbook called Thai Food and Cooking. These are quite a bit of work, but very much worth it! I usually make a double batch of filling one day and chill it before rolling up about a hundred small spring rolls the following day. Then freeze them and use whenever you want a little extra something with dinner or as an appetizer. When cooking, make sure your oil is between 360 and 375 degrees Fahrenheit. If the oil is too cool, the spring rolls will be greasy. I serve these with a prepared spicy-sweet chilli sauce sold in oriental stores. For oriental cooking in general, I keep a bag of individually frozen shrimp in the freezer for convenience. -- posted by KK - Chef #426156

Corny Hotlink Bites

Tue, 24 Mar 2009 17:51:52 -0400

earl campbell hotlinks deep fried in easy cornbread mix -- posted by sctdvdltl

Kittencal's Ground Beef and Feta Rice Balls

Tue, 24 Mar 2009 17:52:43 -0400

Crunchy on the outside with a delicious ground beef-rice filling oozing with melted chunks of feta cheese, I would suggest to purchase the block of feta cheese and coarsely crumble into small chunks, you may freeze the remainder of the feta to use for another time --- due to the high sodium amount in the feta cheese and Parmesan cheese I strongly suggest to season with salt until after you have added both cheeses --- I have listed the yield at 35 balls this is only estimated you may get a few more more or less, good thing this makes lots you will have them gone in not time! --- you may adjust amounts to suit taste, this recipe is very versatile. -- posted by KITTENCAL

Chicken Filets With Pecan or Walnut Crust

Tue, 24 Mar 2009 18:08:58 -0400

Deliciously moist and crunchy chicken with a tangy apricot - ginger - soy dipping sauce. Serve it with cous-cous or rice pilaw and your favorite veggies of the season. -- posted by gemini08

Chinese Sweet & Sour Pork

Mon, 30 Mar 2009 17:38:09 -0400

This is easy and delicious. Great Chinese take-out. Serve on a bed of rice. -- posted by daisygrl64

Bunuelo (Colombian Donuts)

Wed, 01 Apr 2009 03:31:12 -0400

This is a big favorite of my husband who is from Bogotá. I finally got them almost right, I just lack a little in technique. There really is no substitute for the Colombian queso fresco. These are kind of fun to make because they roll around in the hot oil while they cook. -- posted by Ice Cool Kitty

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

Frittelle Ricotta Uvetta E Cioccolato (Ricotta Fritters)

Sun, 12 Apr 2009 02:08:51 -0400

The Italian equivalent of doughnut holes. -- posted by Celticevergreen

Jalapeno Dinosaur Eggs

Mon, 13 Apr 2009 18:06:53 -0400

This my adaption of Scotch Eggs, a classic appetizer. I dearly love the eggs but I can cut the cholesterol by at least half by substituting stuffed hot peppers instead. Try this one and I know you'll be pleased if you are a lover of chili peppers. Of course, if you are a true chili head, you can use habaneros, or other really hot peppers, which is what I do. -- posted by Max Thames

Arancini Rice Balls

Wed, 22 Apr 2009 00:45:49 -0400

We recently spent 2 weeks on Sicily - 1 in a 15th century renovated winery on the slopes of Mt. Etna, and 1 on the north coast, overlooking a Med. type scene. Earlier we had been invited to dinner with the family of a new friend, where all the women gathered to teach us how to make Arancini !! This recipe is from a book I bought there --"Fragrances and Flavors of Sicilian Cuisine", since no one in the group had sufficient common language skills to accurately copy their recipe. It IS labor intensive -- but just wonderful ! I copied the measurements as listed and did not attempt to convert. -- posted by NurseJaney

Czech Fried Cheese (Smaený Sýr)

Sun, 26 Apr 2009 20:45:08 -0400

Entered for safe-keeping for ZWT. From rampouch.com, which features Czech recipes for North American kitchens. Serve with tarter sauce, boiled potatoes and salad. -- posted by KateL

Banana Cream Flautas (Maya Style!)

Wed, 29 Apr 2009 11:56:07 -0400

Everyone calls me the Magyver of the Kitchen, lol! This recipe was a result of one of those nights that I want something sweet and am determined to find the perfect something. These come out to be crispy sweet and delectible! Perfectly accompanies any mexican dish. -- posted by m_peaches07

Calabash Shrimp

Sat, 02 May 2009 02:46:43 -0400

Calabash is a small fishing village on the North Carolina-South Carolina border. We would make a special trip there each year just to eat the popcorn shrimp. -- posted by Mulligan

Lorilyn's Deep Fried Stuffed French Toast

Tue, 05 May 2009 01:05:55 -0400

A light & fluffy coating on thick slices of Texas Toast, filled with a lightly sweetened cream cheese with a hint of almond flavoring. This is a recipe I created this morning. DH & I were watching the Food Network last night & saw mention of a restaurant that serves deep fried french toast but no recipe or hints on how it was made. It sounded interesting enough to play around with so I browsed my kitchen & made a few notes on what to try this morning. I had Texas Toast & some cream cheese on hand & it occurred to me that I could make a filling to stuff the extra thick slices of bread with. This is the final result. We loved it & I hope you enjoy it too! *Note - I used a deep fryer for this but you could easily do it in a deep sided pan on the stove or a deep sided griddle. We tried these with my blueberry/raspberry syrup from Recipe #22066, with lazyme's Recipe #330075, store-bought orange marmalade and maple syrup. -- posted by **Tinkerbell**

Chinese Orange-Sesame Chicken

Fri, 08 May 2009 11:54:48 -0400

This Americanized Chinese recipe is a fusion of two classic dishes- orange chicken and sesame chicken. I found it on an excellent blog, " Appetite for China". This recipe makes extra sauce (perfect for rice!). -- posted by blucoat

Chicken or Beef Chimichangas (Tex-Mex)

Sat, 09 May 2009 12:21:58 -0400

These are from the delicious TexMex cuisine that are like fried burritos. Posted for ZWT. -- posted by Pneuma

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

Oyster or Shrimp Po' Boys Aka Poor Boys (Cook's Illustrated)

Wed, 20 May 2009 14:03:07 -0400

This is from The American Test Kitchen Family Cookbook, the same folks as Cook's Illustrated....I trust them implicitly. I haven't made this one yet. -- posted by Debbie R.

Vietnamese Shrimp and Crab Crispy Spring Rolls (Cha Gio)

Fri, 22 May 2009 11:50:54 -0400

Stashing for when we are looking beyond classic Maryland-style steamed crabs or wonderful crab cakes - that'll be quite a bit later in summer LOL. Received this recipe in am email from gourmet-recipes-from-around-the-world. The poster, ifourc, notes pork and shrimp cha gio can be made by using 1 pound ground pork and 1/2 pound shrimp. 1-1 1/2 ounces of thin cellophane noodles, chopped into 1/2" pieces and soaked in water until soft, is a common ingredient and can also be added to the mixture. -- posted by Buster's friend

Cajun Parsnip Fritters on Baby Spinach

Fri, 22 May 2009 12:01:13 -0400

This recipe uses sliced parsnips instead of mashed. Posted for ZWT, untried by me. Adapted from "Around the World in 450 Recipes" . -- posted by Muffin Goddess

Couchon D'oreille (Pigs' Ears)

Sat, 23 May 2009 17:38:06 -0400

Crisp fried pastries from Louisiana. Posted for ZWT, untried by me. Adapted from Saveur. NOTE: repeat ingredients are for separate parts of recipe. -- posted by Muffin Goddess

Ahi Katsu With Wasabi Ginger Butter Sauce

Sat, 23 May 2009 18:19:24 -0400

Oh, this just sounded sinfully delicious when I received it in an email from gourmet-recipes-from-aound-the-world. A bit fiddly but I suspect worth every moment. This is one reserved for the innermost circle LOL! Thank you Fawnette! -- posted by Buster's friend

Vietnamese Stir-Fried Crab

Tue, 26 May 2009 01:48:11 -0400

Always on the lookout for great things to do with our wonderful blue crabs. This recipe calls for blue crab but notes that 2 live 3# Dungeness crabs may be substituted. This recipe makes good use of our garden's bounty. Will be adding fresh Thai basil too. Summer alfresco dining with lots of napkins to be served al fresco. Plan to skip the wok & use the deep fat fryer outside on the deck. Thank you Tierso Mar on gourmet-recipes-from-around-the-world! -- posted by Buster's friend

Fish Goujons in Tea Batter

Tue, 26 May 2009 01:49:01 -0400

A light batter with a delicate flavour -- posted by Wild Thyme Flour

Lamb and Okra (Bamyeh) over Rice

Thu, 28 May 2009 23:20:14 -0400

I learned to cook from Palestinians, but I have altered methods. I learned to cook the meat in this recipe by searing/browning it on all sides in a pan. I changed that method to make the meat more tender and to create a meat stock to add to the stew for depth of flavor. You can make this with lamb or beef. Middle Eastern cultural preference is lamb but beef can be easily substituted (and using my method to cook it, nobody will know the difference). Time saving tip: if you plan to use lamb, most commercial butchers are happy to remove the meat from the bone, remove the fat, and sometimes even cube the meat for you. But you have to ask for it! Smaller/shorter okra are strongly preferred. Bud-like okra can be found frozen in most Middle Eastern or Indian grocery stores. Alternate idea for okra: omit the meat from this recipe to make a hearty snack to eat on pitas! -- posted by Ayah Elisabeth

Panko Fried Shrimp

Sun, 31 May 2009 19:53:10 -0400

Delicious as an appetizer or alongside a meal. Serve with cocktail sauce, lemon wedges, and tartar sauce. -- posted by cali_love

Corsican Beignets With Cheese and Mint

Mon, 01 Jun 2009 00:05:38 -0400

Entered for safe-keeping. Translated (by me) from caldanu.free.fr/cuisine/beignet.htm. Suggested wine accompaniment: Antoine Arena's Patrimonio rouge (Corsica's best wine, a red wine). -- posted by KateL

Crawfish Croquettes

Sat, 06 Jun 2009 03:16:27 -0400

I've had these great little appetizers for years. They're served all over South MS and LA. This particular recipe came from The Cajun Family Collection. After our crawfish boils we sit around peeling the leftover crawfish to use later in either this recipe or crawfish bread. -- posted by Trinkets

Trudy's Fish Cakes (Fish and Chips)

Tue, 16 Jun 2009 01:26:07 -0400

This is a different way to prepare homemade fish and chips all at the same time!! I found this unique recipe in a local newspaper, the writer's 89 year old mother Trudy always made her favourite fish cakes this way. I haven't tried this method yet, but I will. Source: Bedford Magazine, Jan Napier -- posted by Elly in Canada

Jin Qian Huan

Mon, 22 Jun 2009 12:13:07 -0400

those crispy chinese fried flower ring things. made it with my grandma. she lost her recipe and got this one from a neighbor. you need those things that look like branding pokers. i don't know what they're called. -- posted by tyk

Koeksusters

Tue, 23 Jun 2009 16:21:42 -0400

A deliciously sweet South African classic! They're a bit like twisted doughnuts smothered in a ginger syrup. The Dutch name comes from the fact that they looks like girls' braids - "cooked sisters". -- posted by Allan Rees-Bevan

Cajun Shrimp Balls

Thu, 02 Jul 2009 02:29:49 -0400

The Acadians of Louisiana, also known as Cajuns, are especially innovative cooks who learned to make good use of whatever was on hand. Crawfish balls are a favorite of Cajuns, but since these delicate little critters are not easy to come by in other parts of the country, shrimp is used in this recipe. Served hot, they're a fine first course or appetizer to enjoy with drinks. If you wish, serve with remoulade sauce. From an old newspaper clipping. -- posted by Molly53

Beer-Battered Onion Rings

Sun, 05 Jul 2009 12:47:28 -0400

You probably don't want to know you can make better-than-restaurant quality onion rings in your own kitchen, but these are the best onion rings I've ever had. The recipe is from Cook's Country June/July 2009 from America's Test Kitchens. Make sure you don't soak the onion rounds longer than 2 hours or they will turn soft and become too saturated to crisp properly. Cider vinegar may be used in place of malt vinegar. Use a candy thermometer to make sure the oil gets to 350 degrees. According to Cook's Country, ordinary yellow onions will produce acceptable rings but sweet onions are preferred. The beer soaking with vinegar and salt softens and flavors the raw onion. If the batter is too thick, the rings will be doughy. Too thin, and it will run off. Add the beer gradually until the batter falls from the whisk to form a ribbon trail. Fry the battered onion rings in small batches and transfer them one at a time to the hot oil so they don't stick together. -- posted by AmyZoe

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

Chinese Style Fried Chicken

Sun, 19 Jul 2009 12:46:58 -0400

This is a great recipe for fried chicken to use in orange or lemon chicken. Its not super greasy and it tastes great even cold. Thanks Pops! Great with my orange chicken sauce, Recipe #381956. -- posted by birdie #3 (andrea)

Shrimp Egg Rolls (Simple and Fast)

Sun, 19 Jul 2009 12:59:52 -0400

These egg rolls are so easy. They taste great. Once you eat these you just may not ever want store-bought or restaurant egg rolls ever again. These are the best egg rolls I have ever had. Hope you like! I normally use Azumaya or Nasoya brand egg roll wrappers. They work and taste great. This recipe goes great with recipe #104944. I have also used apricot jelly in place of pineapple preserves for that recipe since I can never seem to find pineapple preserves. -- posted by birdie #3 (andrea)

Fried Rock Shrimp

Wed, 29 Jul 2009 02:15:54 -0400

Panko Crusted Rock Shrimp with a Tequila Lime Dipping Sauce -- posted by Chef #1336992

Old-Fashioned-Cake Doughnuts

Sun, 02 Aug 2009 17:55:10 -0400

There's nothing better than homemade doughnuts! I like cake donuts better than yeast donuts. This is how I make my favorite doughnuts for my family on the weekends. Real simple ingredients you already have on hand. The hardest part is letting the dough chill for an hour before frying them. You can make the dough the night before and have them ready to go in the morning, that's what I do ;) either douse them in cinnamon sugar or icing sugar or .....(you get the idea) I use a dough hook on my Stand Mixer which makes this real easy to whip up. NOTE: Prep time does not include chill time. -- posted by Vseward (Chef~V)

Tempura Cheesecake

Fri, 07 Aug 2009 03:03:38 -0400

A deep fried cheesecake. Crunchy on the outside and melted sweetness inside. The key to this recipe is getting the tempura to be crispy enough. I have tried many times to get my tempura as crispy as the Japanese restaurants, and trust me, the egg/flour/water recipe does not work. So I have listed several suggestions below to help you achieve maximum crispiness. If you are unable to obtain wheat flour or rice flour, you can substitute those portions with regular flour, however some of the crispiness may be compromised. The soda water can also be substituted with ice water. Another option you have is to use a frying premix. However, some of those mixes are not good. I have tried the Hime Tempura Batter Mix that comes in a yellow carton box and it didn't do well. The ones I do recommend are CJ's Frying Mix, which is a Korean brand that comes in a plastic sealed bag, McCormick Tempura Seafood Batter Mix and McCormick Golden Dipt Tempura Batter Mix. These contain wheat and rice flour which are key ingredients. -- posted by Romi

Zucchini Doughnut Puffs

Fri, 07 Aug 2009 10:15:05 -0400

A "secret" recipe that my aunt gave my mother in 1983. My aunt was the kind of person who was a good cook but would hide her recipes from other women. Am guessing at how many puffs you might get from this. Mom says this is really good and popular with her lady friends. -- posted by WiGal

Viking Meatball on a Stick - Copycat

Mon, 10 Aug 2009 10:02:11 -0400

This is food served at Fairs and Nordic gatherings.The meatballs can be made and mixed, then refrigerated, cooked partially, then dipped in a batter and deep fried to finish cooking. This is always served at the Montana State Fair. This is goooood eating!!!!! Excellent with wild game/venison/ buffalo, but make sure you add the ground pork! -- posted by Montana Heart Song

Mandarin Chicken

Mon, 17 Aug 2009 02:14:47 -0400

I can't wait to make this one! It sounds really different with the addition of tomatoes in the sauce, ...another church recipe book find. -- posted by sweetcakes

Chin Chin

Mon, 17 Aug 2009 02:23:53 -0400

This is a nigerian cookie that me and my mom perfected. It is very simple to make and this is the best recipe out there. Trust me, I have made this for many nigerian festivities and people tell me that it is the best. -- posted by Emmanuel1234

Copycat Chili's Chicken Crispers

Mon, 17 Aug 2009 13:18:43 -0400

These are pretty much an exact copy of the delicious juicy and crispy tenders we all know and love from Chili's. -- posted by Tiny_Toodles

Coconut Barfi

Wed, 19 Aug 2009 11:04:45 -0400

I found this mouth-watering and delicious recipe while cleaning my home this morning for the upcoming Ganeshotsav. It is really a delight! Try it :) It was submitted by Agrika B. Vaishnav to the Thursday magazine and appeared in the issue dated August 16th-22nd'2007. She even won the R.O. 20 coupon for her incredible recipe!!! So what are you waiting for, go ahead and make these quickly!! -- posted by Charishma Ramchandani

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

Southern Fried Gizzards in a Buttermilk Brine

Mon, 24 Aug 2009 01:59:43 -0400

The buttermilk softens the gizzards and makes them more tender, but they still retain some of the chewiness and gaminess one expects from offal meats. Adapted from a recipe by Chichi Wang at Serious Eats. http://tinyurl.com/lsx3vw -- posted by DrGaellon

Southern Fried Gizzards, Stewed

Mon, 24 Aug 2009 02:09:52 -0400

The initial stewing makes these gizzards melt-in-your-mouth tender, and yields a very flavorful chicken stock for other uses. Adapted from a recipe by Chichi Wang at Serious Eats. http://tinyurl.com/lsx3vw -- posted by DrGaellon

Indian ( Navajo ) Fry Bread

Tue, 25 Aug 2009 02:51:14 -0400

After about 20 attempts this is the best Recipe i was able to create! -- posted by Chef #1363224

Beer Battered "bloomin" Onion

Wed, 09 Sep 2009 16:35:44 -0400

This is one of my husband's favorite appeitzers. It's great served with a Cajun Remolade -- posted by GingerlyJ

Won Ton Wrapped Chicken With Apricot Dipping Sauce

Thu, 10 Sep 2009 14:58:17 -0400

This is a great appetizer or main dish from "Kosher By Design" by Susie Fishbein. The sweetness makes it perfect for Rosh Hashanah. To make a pareve recipe, replace the chicken with 2 cans of salmon (skins and bones removed). Although this is a very easy recipe, the chicken must marinate for at least 8 hours so start this one the day before. For a healthier option,you can bake these in the oven. Serves 8 as a main course. -- posted by blucoat

Mozzarella-Filled Rice (Risotto) Balls

Fri, 11 Sep 2009 11:38:22 -0400

A lovely starter or great finger food for a buffet. Makes a great meal served with garlic bread and salad. Definitely worth making for its own sake, but is also a great way to use up leftover risotto. This originally came from the Good Housekeeping Vegetarian book. -- posted by Boo L

Easy Fried Stuffed Mushrooms

Mon, 21 Sep 2009 12:27:16 -0400

I didn't see anything like this posted on here. My boyfriend makes these and they are really good. I love them. -- posted by Dayzi

Croquetas De Jamon (Ham Croquettes)

Mon, 28 Sep 2009 01:13:39 -0400

This is the way my aunt used to make croquetas, with bechamel - an old family and personal favorite. If you don't know what croquetas are, they are deep-fried treats about the length of your thumb and twice as wide. Variations of croquetas are famous around the world, but this recipe is Spanish (although it would truly be Spanish made with Serrano ham, but that's not the way my aunt made it). I used to eat several as a meal but generally these are served as tapas (appetizers/light lunch). These are perfect to throw in the lunch box too! Also, please don't be intimidated by the long list of directions, because in the end this is pretty simple to make. This is a great make-ahead dish too. -- posted by DisasterInTheKitchen

Easy As Can Be Better Than Krispy Kreme Sugar Glazed Doughtnuts

Mon, 28 Sep 2009 01:14:14 -0400

I've seen several recipes using the same method, but none that were glazed quite like these. I personally think the glaze is the best part. Try them and let me know what you think. -- posted by FeelinYummy

Smaený Sýr (Fried Cheese)

Tue, 29 Sep 2009 16:11:25 -0400

One of the most loved dish in the Czech Republic. -- posted by Chef #553214

Burger King Onion Rings

Tue, 29 Sep 2009 16:41:17 -0400

I love these onion rings. They are the only things that I eat from Burger King. -- posted by fatefellshort0626

Flautas De Pollo With Avocado Cream

Fri, 09 Oct 2009 02:31:03 -0400

This is my favorite Mexican dish. I have been searching for a recipe for years but all fell short. Then one Saturday morning i saw this on cooking for real with Sunny Anderson. It's just pure heaven It got it's name because of it's long thin shape. Flauta is Spanish for Flute -- posted by GingerlyJ

Granny's Cinnamon Sugar Doughnuts

Fri, 09 Oct 2009 17:05:14 -0400

My granny always made these doughnuts for either breakfast or sometimes dessert -- posted by GingerlyJ

Crispy Ceci (Chickpeas)

Mon, 12 Oct 2009 18:03:55 -0400

These are the tastiest chickpeas ever! A local Italian restaurant makes them and shared their recipe in a daily so now I am sharing it with you:) -- posted by Jazmina

Kolobki (Russian Cottage Cheese Donuts)

Thu, 15 Oct 2009 14:36:15 -0400

Posting this for safe-keeping, will tweak it later. Kolobok (kuh-luh-bOck) is a dough ball from a Russian fairy tale. These fried gems are fun for kids, tasty calcium for adults. To be clear, I wouldn't feed this to my toddler because of the fried aspect, but I loved them when I was little! -- posted by Lighty

Crawfish and Angel Hair Beignets With Garlic Mayonnaise

Mon, 19 Oct 2009 21:17:00 -0400

An appetizing first course from the flavor center of the universe, Louisiana. This twist on the traditional turns pasta into deep fried fritters. Courtesy of Chef Tom Weaver of Christian's Restaurant, featured in The Louisiana New Garde television series. -- posted by Molly53

Crawfish Spring Rolls With Three - Chili Dipping Sauce

Wed, 21 Oct 2009 21:03:35 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Mike Fennelly of Mike's on the Avenue, featured in The Louisiana New Garde television series. Eat these gems plain or wrapped inside a lettuce leaf with a little pasta and mint leaves. Either way, dip them in the sauce and savor. If you cannot find crawfish meat, please feel free to substitute shrimp. The nutritional numbers are slightly skewed as you won't be using the entire package of wrappers. Wrap the remaining rounds tightly and refrigerate. -- posted by Molly53

Stacey's Egg Rolls

Fri, 23 Oct 2009 01:06:15 -0400

Stacey is a lady at our church who always brings these eggrolls to our montly potluck. I think just about everyone has requested the recipe. I was surprised how easy it was -- posted by GingerlyJ

Gunmandu (Korean Style Fried Dumplings)

Mon, 26 Oct 2009 13:26:18 -0400

This recipe is the Korean version of the Mongolian buuz and Turkish manti and similar to Chinese jiaozi and the Japanese gyoza. -- posted by Celticevergreen

Apple Cider Doughnuts

Sun, 08 Nov 2009 19:34:00 -0500

Sounds yummy! Found in Food Network Magazine October 2009. -- posted by IAcupcake

Commander's Tasso Shrimp With Five-Pepper Jelly

Wed, 11 Nov 2009 23:53:57 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Jamie Shannon of Commander's Palace, featured in The Louisiana New Garde television series. Tasso ham is a specialty of Cajun cuisine and is a spicy, peppery version of smoked pork made from the shoulder butt. -- posted by Molly53

Mozzarella Sticks

Tue, 17 Nov 2009 21:41:53 -0500

I got this from a "simple & delicious magazine" and it is exactly that. simple and delicious. -- posted by taillights@insightbb.com

Bacon Ranch Chicken Nuggets

Sat, 28 Nov 2009 20:21:59 -0500

My first recipe post. A simple appetizer that can be prepared in under 15 minutes. The first batch is ready to eat in 20 minutes. They might taste great cold, but I've never seen one cool off. -- posted by catnhatnh

Sarah's Sopapillas

Mon, 30 Nov 2009 01:45:40 -0500

This is a great fried bread. We love to eat this with strawberry jam but they are great eaten savory too. We beg for these and Sarah rarely makes them -- posted by Hill Family

Turkey and Stuffing Egg Rolls

Mon, 30 Nov 2009 12:04:18 -0500

I got this recipe from the food network show Big Daddy's house.. this is what I did with some of my thanksgiving leftovers -- posted by GingerlyJ

Apple Cider Doughnuts

Fri, 11 Dec 2009 17:17:03 -0500

From the New York Times, adapted from Todd Gray, Equinox Restaurant, Washington. I haven't made this but I want it in my cookbook so I'm posting it. If desired serve with Recipe #403679. The 30 minutes cooking time refers to 30 minutes chilling time. -- posted by Ann Marie F

Swedish Style, Vegan Kofta Balls

Mon, 14 Dec 2009 01:11:06 -0500

(They look like meat balls, and have a similar texture as well) This recipe is from "The Higher Taste", a Hare Krishna cookbook, with modifications to suit the westerner's palate. These Kofta balls contain seasonings which are reminiscent of Swedish meat balls, instead of the Indian spices found in the original recipe. The great thing about these Kofta balls is that my 3-year-old son eats them, and normally, he won't touch veggies. Everything tastes good when it's fried! Although these kofta balls are fried, they are not greasy at all. To start, You will need about 1 liter canola oil (expeller pressed, or other oil for deep frying). -- posted by Lance Kimber

Italian Egg Rolls

Mon, 14 Dec 2009 01:43:11 -0500

Everyone loves egg rolls! These are stuffed with sausage and spinach for an unexpected treat. Yummy! -- posted by College Girl

Boneless Wings

Tue, 29 Dec 2009 14:14:51 -0500

This is a recipe from a friend on how to make easy boneless wings, more meat less fuss. Use the sauce of your choice. -- posted by Chef #1147282

Pizza Frita

Wed, 30 Dec 2009 02:15:20 -0500

This has long been a family tradition as an appetizer during the holidays. It's not the most healthy of foods, but is healthier than many other fried dough recipes out there since it's quick fried, and soaks up a lot less of the oil it's fried in. This is a recipe that's always a pleaser, and quite tasty when dipped in some sugar, or even by itself. The anchovy paste variant is my favorite. It doesn't taste like anchovy at all - instead it has a quite pleasant flavor, and almost omits the need for sugar dipping the finished product. -- posted by Obsidian468

Fried Cod for Fish and Chips With Tartar Sauce

Mon, 04 Jan 2010 18:10:20 -0500

Simple and Yummy! We think it's better than Ivar's fish and chips which is the best fast food fish and chips in the USA! Try this Recipe #406770 with it. ***Please note that the nutrition facts are a little misleading - you will not be using all of the flour/salt dredge mixture and most of the shortening will still be in the pan when you are done cooking.*** -- posted by Secret Agent

King Prawn Butterfly

Mon, 11 Jan 2010 18:52:16 -0500

This is a delicious starter recipe from my book named, 'The Curry Crunch' where mildly spiced king prawns are coated with bread crumbs and fried. The king prawns used in this recipe weigh approximately 50g each. You can order the book from: www.thecurrycrunch.co.uk -- posted by Chef #1516475

Catfish Louisiana

Mon, 11 Jan 2010 20:47:32 -0500

A company catfish dinner from the flavor center of the universe, Louisiana. Courtesy of Chef Patrick Mould of Hub City Diner, as featured in The Louisiana New Garde television series. Serve with steamed white rice. -- posted by Molly53

Spicy Orange Chicken

Tue, 12 Jan 2010 15:40:50 -0500

This is a recipe I came across in a cook book, and I wanted to share it as it's simple but delicious. I can never find chili oil or dried chili peppers, so I just use crushed red pepper flakes instead. -- posted by Cypress

Fortnum and Masons Authentic Scotch Eggs With Sausage and Herbs

Tue, 12 Jan 2010 17:06:45 -0500

Freshly boiled eggs are encased in a herb flavoured sausage jacket and are then deep-fried until golden and crisp, delicious! Contrary to popular belief, Scotch eggs are not Scottish, and they were actually invented by the famous London department store Fortnum & Mason in 1738, where they are still available today. The word "Scotch" is an old English word meaning to chop or mince, and obviously, the eggs are covered with chopped or minced pork sausage meat, hence the name Scotch Eggs. They are traditional British picnic food but I also like to serve them as a light lunch or snack, and they make a wonderful addition to the buffet table. These tasty traditional English specialities have had bad press over the years; mainly down to commercial mass production, but if you make them at home with fresh, free-range eggs and the best quality sausage meat, they will taste divine, and they will always be the stars of the picnic hamper or family lunch table! PLEASE use high quality sausage meat or sausages, with at least 70% meat content.Historical Note: Founded in 1707, Fortnum & Mason (F&M) stocks "food fit for a queen". The 300-year-old British department store, famous for its jams, teas, and sauces, provides the Queen with her annual supply of Christmas puddings and holds the "Royal Warrant. -- posted by French Tart

Yummy Fried Halibut

Wed, 13 Jan 2010 18:21:39 -0500

Meaty chunks of flaky halibut covered in a crispy coating, fried golden brown. These little nuggets are juicy and crispy. They have an amazing zing and freshness to them you won't find in other recipes. Give it a shot.. its sooo easy. -- posted by VictoriaTS

Batter Fried Asparagus With Herb or Lemon Dipping Sauces

Tue, 19 Jan 2010 18:00:53 -0500

Fresh asparagus spears are dipped in a seasoned wine-batter and fried until crispy and golden brown. This is a perfect recipe to disguise vegetables for picky eaters. Serve them as a side dish, appetizer, or anytime snack with either one or both of the dipping sauces. COOK'S TIP: Keep this easy wine-batter recipe on hand to use with other vegetables as well as seafood, fish, and chicken tenders. -- posted by Feast Your Eyes!

Perfect Pork Chops

Fri, 22 Jan 2010 11:23:21 -0500

This recipe is a combination of two good recipes that I've come across in my searches. It was mostly an experiment, but it turned out absolutely delicious. It pleased the picky eater of my family too! I haven't tried the flour mix on any thing else, but I bet it'd be great on chicken or fish. This is the only way I make my fried pork chops now! Also, I tried to write this so that even the worst cook could be successful with it, because I remember what it's like to be inexperienced. Hope the more experienced cooks don't mind :) -- posted by Cypress

Hometown Buffet Fried Chicken

Sun, 24 Jan 2010 20:24:02 -0500

I love fried chicken and I rarely get tired of it! There are so many different recipes and frying methods too -- and I love too many to count. This is my reverse-engineering swing at Hometown Buffet's "Hand-Breaded Fried Chicken" (also known as Country Buffet and Old Country Buffet). What I love about their chicken is the addition of corn flake crumbs, as well as their perfect savory seasonings. Never greasy, always crisp-skinned and juicy (I've found the best time to get it is right when they open their doors since it's really fresh)! I usually deep-fry mine, but my grandmother taught me a secret to electric-skillet frying that I'll share with you... However you fry it... you're gonna love it! -- posted by Bazaar®

Sopes

Mon, 25 Jan 2010 16:17:44 -0500

Sopes are very traditional in mexican households. The toppings range from just beans and cheese, to eggs, shredded chicken or beef, picadillo, or even just guacamole. To form the sopes you will need either a tortilla press orflat plate or the bottom of a skillet. Also, you will need plastic wrap or a small ziploc bag cut into two pieces and the zipper cut off. -- posted by Tiny_Toodles

Filipino Style Fried Calamares

Tue, 26 Jan 2010 15:53:21 -0500

Fried Squid Rings -- posted by Chef Zing

Cheese and Herb Crumbed Mushrooms

Thu, 28 Jan 2010 13:26:21 -0500

This looks like great nibblies to serve a crowd or as tapas. -- posted by Rhiannon&Matt.gauci

Cabbage Spring Rolls

Mon, 08 Feb 2010 10:26:24 -0500

A vegetarian recipe for spring rolls that will satisfy any craving for Chinese! While this recipe requires some advanced preparation, it does make a number of servings which can then be frozen and prepared at a later date. -- posted by Lizz Clements

Recipezaar: Technique,Deep Fry recipes

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Orange Doughnuts

Irish Lasagna

Krafne (Croatian Doughnuts)

Delish Buttermilk Fried Chicken Strips

Beer Batter Fried Chicken

Sweet and Salty Chicken Tenders

Thai Spring Rolls

Corny Hotlink Bites

Kittencal's Ground Beef and Feta Rice Balls

Chicken Filets With Pecan or Walnut Crust

Chinese Sweet & Sour Pork

Bunuelo (Colombian Donuts)

Vegetable Chips

Frittelle Ricotta Uvetta E Cioccolato (Ricotta Fritters)

Jalapeno Dinosaur Eggs

Arancini Rice Balls

Czech Fried Cheese (Smaený Sýr)

Banana Cream Flautas (Maya Style!)

Calabash Shrimp

Lorilyn's Deep Fried Stuffed French Toast

Chinese Orange-Sesame Chicken

Chicken or Beef Chimichangas (Tex-Mex)

Tempura Vegetables (Also Fish, Shrimp or Calamari Rings)

Oyster or Shrimp Po' Boys Aka Poor Boys (Cook's Illustrated)

Vietnamese Shrimp and Crab Crispy Spring Rolls (Cha Gio)

Cajun Parsnip Fritters on Baby Spinach

Couchon D'oreille (Pigs' Ears)

Ahi Katsu With Wasabi Ginger Butter Sauce

Vietnamese Stir-Fried Crab

Fish Goujons in Tea Batter

Lamb and Okra (Bamyeh) over Rice

Panko Fried Shrimp

Corsican Beignets With Cheese and Mint

Crawfish Croquettes

Trudy's Fish Cakes (Fish and Chips)

Jin Qian Huan

Koeksusters

Cajun Shrimp Balls

Beer-Battered Onion Rings

Fish and Chips Bits

Chinese Style Fried Chicken

Shrimp Egg Rolls (Simple and Fast)

Fried Rock Shrimp

Old-Fashioned-Cake Doughnuts

Tempura Cheesecake

Zucchini Doughnut Puffs

Viking Meatball on a Stick - Copycat

Mandarin Chicken

Chin Chin

Copycat Chili's Chicken Crispers

Coconut Barfi

Potato and Pea Sambusa (Somali)

Southern Fried Gizzards in a Buttermilk Brine

Southern Fried Gizzards, Stewed

Indian ( Navajo ) Fry Bread

Beer Battered "bloomin" Onion

Won Ton Wrapped Chicken With Apricot Dipping Sauce

Mozzarella-Filled Rice (Risotto) Balls

Easy Fried Stuffed Mushrooms

Croquetas De Jamon (Ham Croquettes)

Easy As Can Be Better Than Krispy Kreme Sugar Glazed Doughtnuts

Smaený Sýr (Fried Cheese)

Burger King Onion Rings

Flautas De Pollo With Avocado Cream

Granny's Cinnamon Sugar Doughnuts

Crispy Ceci (Chickpeas)

Kolobki (Russian Cottage Cheese Donuts)

Crawfish and Angel Hair Beignets With Garlic Mayonnaise

Crawfish Spring Rolls With Three - Chili Dipping Sauce

Stacey's Egg Rolls

Gunmandu (Korean Style Fried Dumplings)

Apple Cider Doughnuts

Commander's Tasso Shrimp With Five-Pepper Jelly

Mozzarella Sticks

Czech Fried Cheese (Smaený Sýr)

Smaený Sýr (Fried Cheese)