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6 New not tried

Coatings for Deep Frying -  Frying times deep Frying - Chicken Wings - Saratoga Chips (Potato) - Meatballs & Little Weiners


Coatings for Deep Frying

Milk batter
sift together 1 cup flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt.

Add 2 beaten eggs and  1/2 cup milk.  Stir until batter is smooth.  If a thinner batter is desired, add more milk.

Beer Batter
Thoroughly combine 1 1/2 cups flour and  1 1/2 cups beer in a large bowl.   Cover and allow batter to sit at room temperature for 3 hours or longer.

Fruit Fritters
Cut fruit into bite-sized pieces.  Leave small fruit whole.  Canned fruit should be well drained.   Coat fruit with nilk batter.  Fry until golden brown, approximately 2 minutes.  Sprinkle with powdered sugar.

French Fried Cheese
Coat cheese cubes with milk or beer batter.  Fry until golden brown, approximately  1 minute.

Crispy Coating
1/2 cup milk
1 egg, beaten
Flour
Salt and Pepper

Beat milk and egg together.  Combine flour and seasonings.  Dip food into milk-egg mixtgure, then roll in seasoned flour.  Fry food according to chart.

Frying Times Deep Frying

Fried Chicken (crispy coating)
     Wings    9 - 10 minutes
     Drumsticks       12 - 13 min
     Thighs               13 - 15
Donuts       2 - 4 minutes
Fish Fillets    4 - 8 minutes
Fish sticks      4 - 6
French Fried Shrimp     4 - 8
Frozen egg Rolls    4 - 5
Onion Rings    2 - 3

Potatoes
     Frozen French Fries   8 - 10
     Frozen Shoestrings      7 - 9
     Raw Fries        14 - 16

Chicken Wings
Bake wings in 425 oven for 1 hour turn half way
or deep fry 10 minutes 

Toss w red hot and margerine (butter not as good)
1/2 & 1/2 mild   stronger increase red hot
Jalapeno Poppers
  • Fill jalapeno pepper halves with cream cheese and press halves back together. Combine eggs, water and salt. Dip jalapeno peppers into egg mixture 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 3 minutes, or until golden brown. Transfer jalapeno poppers to paper towels to drain.


Funnel Cakes
2 eggs
1 cup milk
1 cup water
1/2 tsp. vanilla extract
3 cups all purpose flour
1/4 cup sugar
1  TBS baking powder
1/4 teaspoon salt
Oil for ddp-fat frying
Confectioners' sugar

In a mixing bowl, beat eggs.  Add milk, water and vanilla, mix well.  Combine flour, sugar, baking powder and salt: beat into egg mixture until smooth.  In an electric skillet or deep-fat fryer, heat oil to 375.  Pour batter into oil (by funnel..
Fry for 2 minutes on each side or until golden brown.  Drain on paper towels.  Dust with confectioners' sugar and serve warm.

Fried Pickle Chips
Start to finish: 15 minutesMakes about 2 dozen pickle chips
1 cup buttermilk
1 large egg
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
vegetable oil for deep frying
4 large, crisp dill pickles, cut into 3/4-inch chips

In a small bowl, whisk together the buttermilk and egg. In another bowl, whisk together the flour, baking powder and salt. Stir the dry indredients into the buttermilk mixture until blended and smooth.
In a medium cast-iron skillet, heat about 2 inches of oil to 375*. A few at a time, dip the pickle chips into the batter and fry until golden brown, about 3 minutes. Set on paper towels to drain excess oil. Serve hot

 

 

 

 

 

 

 

Potato Chips "Saratoga Chips"
6  medium-sized baking potatoes, peeled and ver thinly sliced
Peanut oil for frying
Salt.

Place potatoes in a bowl of ice water for 1 hour.
Drain and dry well in a cloth
cook only one layer at a time not overcrowding.  Fry only until lightly brown and crisp.

These are great with Montgomery Inn BQ sauce.

Add to Sauce  for barbecue Meatballs  or Little Weiners
1 package little weiners or frozen meatballs
1 1/2 cups chili sauce
1 cup grape jelly
1 to 3 tsp dijon mustard
Slow Cooker 2 hours low

French Fries

Ingredients  Total 30 Minutes

2 1/2 pounds Yukon Gold potatoes (about 6 medium), scrubbed, dried, sides squared off, and cut lengthwise into 1/4-inch by 1/4-inch batons (see note)
6 cups peanut oil
1/4 cup bacon fat , strained (optional) (see note)
Kosher salt

Instructions

  1. 1. Combine potatoes, oil, and bacon fat (if using) in large Dutch oven. Cook over high heat until oil has reached rolling boil, about 5 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 15 minutes.

  2. 2. Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until golden and crisp, 5 to 10 minutes longer. Using skimmer or slotted spoon, transfer fries to thick paper bag or paper towels. Season with salt and serve immediately.

 

Carmel Corn

 

Boil 1/2 cup honey, 1 tablespoon molasses, 1/2 stick unsalted butter, 1 teaspoon vanilla and 1/2 teaspoon salt in a saucepan. Toss with 10 cups popcorn. Spread on a rimmed baking sheet and bake at 300 degrees until crisp, 10 to 15 minutes, checking often. Cool completely

Ingredients

  • 2 packages microwave popcorn (not butter flavored)
  • 4 tablespoons butter
  • 3 tablespoons water
  • 3/4 cup sugar
  • 1 1/2 teaspoons ground cinnamon

Carmel corn 2

Prepare popcorn in microwave according to package directions. Pour popcorn into 1 or 2 large bowls. (You will need plenty of room to toss with hot sugar mixture.)

Meanwhile, in a small saucepan over medium heat, melt butter. Add water, sugar and cinnamon, increase the heat, and bring to a boil. Boil for 3 to 4 minutes. Remove from heat. Be careful; the sugar mixture is extremely hot! Pour half of mixture over the popcorn. Carefully stir or toss to combine. Add remaining sugar mixture and combine. Serve

 
Sandy Fox taco Dip
2 - 10.5 oz. cans refried beans
2 bunchs green onions
1 c. sour cream
16 oz. grated taco cheese
1/2 c. Miracle Whip or mayo
1 sm. can black olives (sliced)
1 pkg. taco seasoning
sliced grape tomatoes
(try AJ Salsa)

Layer:
Spread refried's on platter
Mix sour cream, Miracle Whip & taco seasoning.  and spread over refrieds
Cheddar Cheese
Spread Onions chopped or sliced
Tomatoes sliced
Olives

Mustard Cream Pan Sauce

Makes 3/4 cup
Ingredients
1 medium shallot , minced (about 3 tablespoons)
2 tablespoons dry white wine
1/2 cup low-sodium chicken broth
6 tablespoons heavy cream
3 tablespoons whole-grain Dijon mustard
Instructions
After transferring steaks to large plate, pour off all but 1 tablespoon fat from now-empty skillet. Return skillet to low heat and add shallot; cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add wine and increase heat to medium-high; simmer rapidly, scraping up browned bits on pan bottom, until liquid is reduced to glaze, about 30 seconds; add broth and simmer until reduced to 1/4 cup, about 3 minutes. Add cream and any meat juices; cook until heated through, about 1 minute. Stir in mustard; season to taste with salt and pepper. Spoon sauce over sliced steak.

Horseradish Cream Sauce

Makes about 1 Cup
Ingredients
1/2 cup heavy cream
1/2 cup prepared horseradish
1 teaspoon table salt
1/8 teaspoon pepper, black, ground
Instructions
Whisk cream in medium bowl until thickened but not yet holding soft peaks, 1 to 2 minutes. Gently fold in horseradish, salt, and pepper. Transfer to serving bowl and refrigerate at least 30 minutes or up to 1 hour before serving.

Sweet and Tangy Tartar Sacue
Makes about 1 cup
This sauce can be refrigerated in an airtight container for up to 1 week.
Ingredients
3/4 cup mayonnaise
1/2 small shallot , minced (about 1 tablespoon)
2 tablespoons drained capers , minced
2 tablespoons sweet pickle relish
1 1/2 teaspoons white vinegar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon ground black pepper
Instructions
Mix all ingredients together in small bowl. Cover with plastic wrap and let stand to blend flavors, about 15 minutes. Stir again before serving.