Archive for deep fry

cerveza-battered sweet potato fries

2010/09/29 at 05:00 · Filed under cooking, deep fry, food, lactose-intolerant, potato, recipe, spices/herbs, vegetarian

i had my first sweet potato fries from a local barbecue place in my hood. it was amazing – sweet, crunchy and delicious – i was hooked on it. however a few months later, it close so i wasn’t able to go back to get more. i was so bummed. since then everywhere i go where i see sweet potato fries, i would order it but it never was up to par as the first place i had it.

anyhoo, i did some research and read that making sweet potato fries is quite difficult. apparently, the experience i had with other restaurants – not finding other sweet potato fries that has the same crispy crunchiness that i remember from the first place is what is so hard to make.

i had some leftover batter from the cervesa-battered fish taco i made for dinner so i decided to cut up a sweet potato and dip it into the batter for sweet potato fries. can i say how great it is? yes, it is awesome! i love it!

Ingredients

  • canola oil, for frying
  • 1/2 cup 100% whole wheat flour
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon cinnamon powder, divided
  • 3-ounces beer (make sure it is a flavor you like) – or -
    3-ounces water for a non-alcoholic version
  • 2 sweet potatoes, cut into horizontally into long strips, 1/2″ x 1/2″ thick

Preparation

Fill a large pot with oil halfway up the pot. Heat oil to 350 degrees F.

In a medium bowl, mix together flour, cumin, cayenne and 1/2 teaspoon cinnamon. Slowly whisk in beer until thick, but not runny. Dunk sweet potatoes in the batter.

Fry in batches until golden brown. Drain on paper-toweled lined plate. Sprinkle remainder of cinnamon powder on top.

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cerveza-battered fish tacos

2010/09/29 at 04:00 · Filed under cooking, deep fry, food, lactose-intolerant, recipe, sandwiches/wraps, seafood-fish, spices/herbs, tv/web

the first time i made a beer batter, it was for jamie oliver’s curried cauliflower fritters. it was awesome!

so i was excited to find this recipe that also uses a cerveza-batter and it doesn’t disappoint! this fish taco is ridiculously good!

the flavorful batter gives a nice crispiness to the fish. the pickled onion and cucumber topping lets the sweet and savory play in your mouth. both wrapped inside a flour tortilla … all i can say is you GOT to try it. i think you’ll love it!

Ingredients

  • canola oil, for frying
  • 1/2 cup whole wheat flour
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 3-ounces beer (make sure it is a flavor you like) – or -
    3-ounces water for a non-alcoholic version
  • 6-ounce tilapia fillet, cut into chunks
  • 4 (8-inch) flour tortillas
  • pickled onion and cucumber

Preparation

Fill a large pot with oil halfway up the pot. Heat oil to 350 degrees F.

In a medium bowl, mix together flour, cumin and cayenne. Slowly whisk in beer until thick, but not runny. Dredge fish in remaining flour first, then dunk in the batter. Fry in batches until golden brown, about 5 minutes. Drain on paper-toweled lined plate.

Meanwhile, soften tortillas on grill or in a toaster.

Serve fish in tortillas topped with pickled onion and cucumber recipe.

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original recipe from Cooking for Real: Cerveza-Battered Fish Tacos with Quick-Pickled Onion and Cucumber

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japanese veggie fritters

2010/05/25 at 02:00 · Filed under cooking, deep fry, food, recipe, vegetable/fruit-savory, vegetarian

this is the one-step japanese deep fry technique that my mom taught me. the batter isn’t as fancy as jamie oliver’s curried cauliflower fritter recipe but it is just as good.

i don’t deep fry often but for this dish, there is no option. just deep fry and enjoy!

Ingredients

For the fritters

  • 2 large carrots, peeled and cut into long thin strips (approximately 1/4″ height x 1/4″ depth)
  • 1  large potato, peeled and cut into long thin strips (approximately 1/4″ height x 1/4″ depth)
  • 1/2 pound string beans, cut off ends
  • canola oil

For the batter

  • 1 cup all purpose wheat flour
  • 1/2 cup cold water

For the sauce

  • soy sauce
  • 2 cloves garlic, minced

Preparation

First make your batter. Add the flour and water into a medium sized mixing bowl and  whisk gently. Check the consistency – you want it to be the thickness of heavy cream. If it’s too thick, add a little water at a time. Don’t worry too much about having little lumps in the batter, as they’ll just become nice crunchy bits when you start frying. Put aside.

Pour the oil into a deep saucepan – you want it to be about 4 to 5 inches deep – and heat it to 350 degrees F.

Pair vegetables (one carrot/one potato, one carrot/one string bean, etc), dip into batter, then carefully place them in the hot oil, moving them away from you as you do so. Make sure you stand back so you don’t get splashed. Mix and match veggies or double up veggies as desired.

It is best to fry them in batches so you don’t overcrowd the pan. Turning them when one side is browned and crisp. When both sides are browned and crisp, lift them out of the oil, allowing any excess to drip back into the pan.

Add soy sauce with minced garlic in a sauce bowl and serve with fritters.

Dip veggie fritter in garlic soy sauce and enjoy!

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curried cauliflower fritters

2010/05/25 at 01:00 · Filed under cooking, deep fry, food, fruit/vegetable-sweet, lactose-intolerant, recipe, snacks/appetizers, spices/herbs, tv/web, vegetable/fruit-savory, vegetarian

most deep fried food is a three-step coating process:
(1) dusting with flower,
(2) dipping in egg, and
(3) coating with breadcrumbs;
then deep fry.

a different deep fry technique that my mom taught me for making japanese veggie fritters skips two steps – just dip in batter and deep fry.

jamie oliver takes a middle route and uses a two-step deep frying technique in this curried cauliflower fritters recipe. he embellishes ihe batter with some additional herbs and spices that gives this deep fried dish an amazing flavor.

but the really exciting part of this recipe is the texture of the cauliflower. cauliflower when raw is crunch but when heated becomes  so soft it just melts. as these fritters are deep fried, the cauliflower becomes soft and becomes almost airy.

with the crunch from the batter and the airy-ness of the cauliflower, this fritter recipe is a step above all others. enjoy!

Ingredients

  • 1 cauliflower
  • canola oil
  • 2 tablespoons flat leaf parsley, chopped
  • sea salt
  • 1 lemon

For the batter

  • 1 teaspoon cumin seeds – or -
    1 teaspoon cumin powder
  • 2 teaspoons black mustard seeds
  • 2 to 3 dried red chiles – or -
    2 teaspoons dried red chili flakes
  • 1 teaspoon black peppercorns
  • 1-3/4 cups self-rising flour
  • 1/2 teaspoon turmeric – or -
    1/2 teaspoon curry powder
  • 1-1/2 cups cold beer that you’d like to drink – or -
    1-1/2 cups cold water
  • sea salt

Preparation

First make your batter. Smash up the cumin and mustard seeds, chiles and peppercorns in a pestle and mortar until you have a powder. Stir in the ground spices and the turmeric/curry powder. Pour in most of the beer or water. Whisk gently. Check the consistency – you want it to be the thickness of heavy cream. If it’s too thick, whisk in the rest of the beer or water. Don’t worry too much about having little lumps in the batter, as they’ll just become nice crunchy bits when you start frying. Put aside.

Trim the bottom of the stalk and break the cauliflower into bite-sized florets. Slice up the stalk into 1-inch pieces – this way it will all cook at the same rate. Wash the cauliflower, drain it and pat dry with kitchen towels. Place the cauliflower pieces in a bowl and dust with a little flour.

Pour the oil into a deep saucepan – you want it to be about 4 to 5 inches deep – and heat it to 350 degrees F.

One by one, dip the pieces into the batter, then carefully place them in the hot oil, moving them away from you as you do so. Make sure you stand back so you don’t get splashed. It is best to fry them in batches so you don’t overcrowd the pan. Fry the pieces gently, turning them a couple of times with a slotted spoon. When they’re browned and crisp, lift them out of the oil, allowing any excess to drip back into the pan, and drain on kitchen towels.

Sprinkle parsley on top of all of the coated cauliflower pieces. Dust with sea salt and squeeze over a little lemon juice.

Cook’s note:
The best advice I was given is to fry the fritters in small batches and eat them straightaway, so they’re crunchy and hot.

PS: This batter recipe can be used for all sorts of things, like fish fillets or thin chicken strips or any finely cut vegetable.

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original recipe from Jamie at Home: Curried Cauliflower Fritters

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chicken stuffed potato puff

2009/12/05 at 00:00 · Filed under bread/crackers/muffin, cooking, deep fry, egg, food, lactose-intolerant, meat-chicken/turkey, potato, recipe, salad, spices/herbs, vegetable/fruit-savory

here’s another fun recipe with mashed potatoes. this time, it is in the shape of a ball with a surprise inside — a chicken salad! instead of deep frying, i baked it in the oven and it was just as good!

this is recipe can be considered 2 dishes in one. if you’re not in the mood do make the puffs, the chicken filling is very tasty on its own. so when you’re in the chicken salad mood, just follow the preparation step “For the chicken filling…” — you don’t even need to cook! just mix the ingredients and eat with a nice bed of greens!

Ingredients

  • Leftover mashed potatoes, approximate 3 cups
  • 1 teaspoon chili powder
  • 1 egg
  • 1 cup of colorful bell pepper, diced small
  • 1/2 scallion, chopped small
  • 1 rotisserie chicken breast, skin removed, and meat finely chopped
  • 2 tablespoon freshly chopped oregano or 1/2 teaspoon dried
  • 3 cloves of garlic, finely minced or 1/2 teaspoon garlic powder
  • sea salt and ground pepper
  • 1 cup homemade wheat breadcrumbs, store bought wheat breadcrumbs or crushed fibrous cereal

Preparation

Preheat oven to 375 degrees F.

For the chicken filling, mix the peppers, chicken, scallions and oregano in another medium bowl. Add salt and pepper, to taste. Stir well to combine and reserve.

Bring out leftover mashed potatoes. Add chili powder and mix thoroughly.

Scoop 1 tablespoon of the potato mixture into your hand and roll it into a ball. Using the back of a 1/4 to 1/2 teaspoon scoop or your finger, make an indentation in the ball leaving a pocket for the filling. Scoop a small amount of the chicken filling into the center of the potato and repeat to make a second ball. With the chicken filling facing the center, sandwich the first disk with the second and pinch to close off any seams. Roll lightly between your palms to form a ball. Continue with remaining filling and potato mixture.

Lightly beat the remaining egg in a small bowl. Add the breadcrumbs or crushed cereal to a shallow bowl or plate. Dip each ball into the beaten egg, then into the potato flakes. If the ball is not completely covered, put it back into the egg, then into the breadcrumbs for a second time. Set aside and repeat to coat all the balls. Bake the balls until golden, about 20 minutes. Arrange on a serving platter to serve.

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original recipe from Cooking for Real: Chicken-Stuf’t Potato Puffs: Rellenos de Papa con Pollo

* check out other mashed potato leftover recipes i tried:

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italian street fair – zeppole

2009/12/01 at 01:00 · Filed under bread/crackers/muffin, cooking, deep fry, dessert, egg, food, recipe, spices/herbs

zeppoles remind me of my childhood. i used to be able to get them at pizzerias – 5 to 10 in a little brown bag that you could shake around because you want to make sure the sugar gets on all of them!

unfortunately, i don’t see them anymore in the pizzeria anymore but luckily street fairs have them and they are relatively frequent so there are yummy zeppoles from my childhood to be found!

but in case you had a craving and can’t wait for the next street fair, here’s a fun recipe i’m excited to try — paired with sausage with peppers and onions dinner — it will be a yummy trip down a italian street fair!

Ingredients

  • 1 vanilla bean
  • 1/8 cup granulated sugar, plus 1-1/2 tablespoons
  • 1/2 tablespoon ground cinnamon
  • 3 tablespoons margarine from a tub
  • 1/8 teaspoon salt
  • 1/2 cup water
  • 1/2 cup all-purpose flour ~ try whole wheat flour
  • 2 eggs
  • extra virgin olive oil, for frying

Preparation

Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add the 1/4 cup sugar and cinnamon and stir to combine. Set aside.

In a medium saucepan combine the margarine, salt, 1-1/2 tablespoons of sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.

Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.

Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels. Toss with cinnamon-sugar. Arrange on a platter and serve immediately.

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original recipe from Everyday Italian: Zeppole

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fried ravioli

2009/11/08 at 05:00 · Filed under bread/crackers/muffin, cheese, cooking, deep fry, food, recipe, vegetarian

speaking of h’s gf, she made this yummy appetizer at their house party this summer. it was so good, we were almost too full for dinner — almost!

Ingredients

  • canola oil, for frying
  • 1 cup buttermilk
  • 2 cups Italian-style bread crumbs
  • 1 box store-bought cheese ravioli (about 24 ravioli)
  • 1/4 cup freshly grated Parmesan
  • 1 jar store bought marinara sauce, heated, for dipping

Preparation

Pour enough canola oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.

While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.

When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.

Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

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original recipe from Everyday Italian: Fried Ravioli

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