Prepare yourself for the ultimate taste treat! Throw aside that diet book and join the hot craze that is deep-frying! 101 Recipes For The Deep Fryer will acquaint you with great recipes for cooking in a deep fryer. The high cooking temperature of deep frying seals in flavor and texture and seals out extra fat, resulting in juicy, succulent ...
Prepare yourself for the ultimate taste treat! Throw aside that diet book and join the hot craze that is deep-frying! 101 Recipes For The Deep Fryer will acquaint you with great recipes for cooking in a deep fryer. The high cooking temperature of deep frying seals in flavor and texture and seals out extra fat, resulting in juicy, succulent meats, crunchy vegetables, and satisfying breads and desserts.
In 101 Recipes For The Deep Fryer you are sure to find a recipe that will have you deep frying all the time! Great recipes like:
Almond Fried Ice Cream
Deep Fried Mars Bars
Deep Fryer Italian Zeppole
Deep Fryer Sopaipillas
Spicy Hot Chicken Bits
Cajun Fried Fish
Homemade Potato Chips
Crispy Fried Frog Legs
Deep Fried Chitterlings
Deep Fried Cod
Cajun Deep Fried Turkey
Apple Fritters/deep Fried
Deep Fried Shrimp Balls
Warm Springs Fried Bread
Rick's on the Bricks Fried Dill Pickles
Texas Fried Green Tomatoes
and Many More!
Now you can go beyond French fries and discover the delicious variety of foods that you can prepare in your deep fryer.
1 Banana, quartered 6 tb Water
1/2 c Flour 4 c Cooking oil
2 ts Double action baking 4 tb Honey
Light, sweet dessert - a perfect ending to the dinner. 1. Roll the
banana pieces in flour. Mix the baking soda with water to make a paste
and roll the banana pieces in it. 2. Heat the oil until it is hot. Deep
fry bananas for 4 minutes or until they are golden brown. Drain. 3.
Pour 1 tablespoon of honey on each banana piece and serve.
Rick's on the Bricks Fried Dill Pickles
1 16-oz. jar hamburger dill pickles -- sliced
1 cup whole milk
5 drops yellow food coloring -- (5 to 7 drops)
3 cups flour
salt and pepper
vegetable oil -- for frying
Spread pickles in single layer on paper towels to drain. In small
bowl, combine milk and enough yellow food coloring to produce a medium
color. Place flour, salt and pepper to taste in large, shallow bowl.
Set aside. To small saucepan, add enough oil to come 1 inch up the side
of the pan. Heat oil to 350 F. over medium-high heat.
In small batches, submerge pickles in milk mixture. Transfer to flour
bowl and roll in flour to coat all sides well. Separate slices if they
Repeat process by returning pickles to milk mixture and flour, again
making sure slices are coated evenly and do not stick together.
Carefully drop one by one into hot oil and fry 3 to 5 minutes or until
golden brown and crispy. Drain on paper towels. Repeat this process
until all pickles are cooked. Makes 6 servings.
FRENCH FRIED POTATO SKINS
Oil -- for deep frying
Garlic salt or celery salt -- =OR=- grated
Scrub potatoes thoroughly with brush. Using potato peeler, cut off long
thin spirals of skin from potatoes. (Use potatoes for another dish.)
Cover skins with very cold water and let stand 30 minutes to 1 hour.
Drain and carefully pat curls dry with paper towels. Drop curls into
deep oil heated to 390F and fry until golden brown and crisp, about 1
minute. Drain on paper towels and sprinkle with salt or garlic salt,
celery salt or Parmesan cheese. Serve hot.
French Fried Skunk
2 skunks -- skinned and cleaned
1 tablespoon salt
water to cover
2 cups bear fat or lard
2 egg yolks,beaten
3 cups milk or cream
1 1/2 cups flour
1/2 teaspoon salt
2 tablespoons baking pow
Clean and wash the skunks, making sure that the scent glands are
removed. Cut up into small serving pieces. Put a soup kettle on the
stove and add the meat. Cover with cold water and bring to a boil over
high heat. Lower the heat and boil until the meat is tender, about 40
minutes. Remove all the scum that rises to the surface. Make a batter
by mixing together the egg yolks, milk, flour, salt and baking powder.
Mix real good until the batter is about like cake batter. Heat the
bear fat or lard in a deep fryer to about 360 degrees. Dip the pieces
of skunk in the batter and then fry them until golden brown. Drain
well and serve.
* Exported from MasterCook *
CHERRY DESSERT WONTONS
48 ea Premade Wonton Wrappers (1
30 oz Tart Cherry Pie Filling
3 c Vegetable Oil
Powdered Sugar Or Cinnamon Sugar
To assemble wontons, place approximately 1 1/2 Tsp Cherry Pie Filling
(2 cherries plus sauce) in the center of each wonton wrapper. Mositen
the edges of each wrapper, bring one corner up over the filling to the
opposite corner at an angle so that two overlapping triangles are