101 Recipes For

The Deep Fryer

Deep Fryer Italian Zeppole
2-1/2 cups all purpose flour
1/8 tsp. salt
2-1/2 cups water
1/2 cup white wine
olive oil
1 Tbs. ground cinnamon
1 cup sugar
Sift flour and salt together in a bowl and set aside. Combine
water and wine in a saucepan over medium high heat. Do not boil.
hen bubbles appear on the bottom of the pan! add flour mi"ture
all at once. Stir constantl# with a wooden spoon until dough
comes together into a ball. Transfer to a lightl# oiled wor$
surface. %ound with a rolling pin about 1& minutes! until smooth.
'oll dough into strips about 1/2 inch around. Cut into 8 inch
lengths and pinch ends together to ma$e rings. (eat oil in an
electric deep fr#er to )*+,-. ithout overcrowding! deep fr# 2-)
pieces at a time )-. minutes until golden! pric$ing each one with
a s$ewer as it fries. Drain on absorbent paper. Combine cinnamon
and sugar in a bowl. Dip /eppole in sugar mi"ture while still
hot.
Deep Fryer Sopaipillas
vegetable oil
1 cup all purpose flour
1/2 tsp. salt
1/2 tsp. ba$ing powder
1-1/2 tsp. nonfat dr# mil$
1 tsp. vegetable shortening
1/2 cup cold water
(eat oil in an electric deep fr#er to )*&,- - )8&,-. Combine
flour and ne"t . ingredients in a food processor and pulse )-.
times. ith machine running! pour in water through feed tube and
process about 1+ seconds! or until ingredients begin to come
together. Transfer mi"ture to a lightl# floured wor$ surface and
mi" b# hand! adding more flour as needed! to ma$e a soft dough.
'oll into a circle about 1/8 inch thic$ and cut each circle into
12 wedges. 0dd 2 or ) at a time to fr# bas$et. 1ower into hot oil
and fr# +-* minutes! turning several times! until golden. Drain
on absorbent paper and repeat with remaining sopaipillas. Serve
with hone#! s#rup! guacamole or salsa
Spicy Hot Chicken Bits
Spic# chic$en pieces dredged in flour mi"ture and deep fried in hot
oil.
234'5D253TS6
) pounds boneless chic$en breasts without s$in
1/8 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons red pepper! 7or less8
1/2 teaspoon blac$ pepper
1 cup flour
vegetable oil
%'5%0'0T2936
ash chic$en breasts and pat dr#. Cut into 1-inch strips. Sprin$le
chic$en strips with salt and garlic powder! turning pieces so all sides
are seasoned. Continue seasoning with with red and blac$ peppers.
'efrigerate for 1 hour to bring out the flavor of seasonings. Dust
chic$en with flour! then deep fr# in vegetable oil at )*&,! for ) t .
minutes. Drain on paper towels: serve with #our favorite dipping sauce!
or tr# one of the sauces below. Serves ; to 8.
Cajun Fried Fish
These fish fillets are battered with a beer batter with Ca<un
seasonings then deep fried.
234'5D253TS6
2 pounds of fish fillets
) eggs! slightl# beaten
1/2 cup mil$
1/2 cup beer
) tablespoons prepared mustard
1/2 to 1 teaspoon Tabasco sauce
2 tablespoons salt! divided
2 teaspoons blac$ pepper! divided
1/2 to 1 teaspoon ca#enne pepper! divided! or to taste
) cups fine #ellow corn flour=
vegetable oil or shortening for deep fr#ing
%'5%0'0T2936
2n a mi"ing bowl! whis$ together eggs! mil$! beer! mustard! Tabasco!
and half of the salt and peppers. Cut fish fillets into bite si/ed
pieces! or nuggets. %lace fish in egg mi"ture! coating well: cover!
refrigerate! and let soa$ for about 1 hour.
>i" corn flour with the remaining salt and peppers in a shallow! wide
bowl or pie plate. %reheat oil in deep fr#er to about )*&?-.
'emove fish from mi"ture and dredge with corn flour mi"ture. -r# fish
until the fish nuggets float to the surface and turn golden brown!
ta$ing care not to overcoo$.
%lace fish nuggets on paper towels to drain! patting gentl# with paper
towels to blot up e"cess oil.
@se this batter to fr# shrimp! o#sters! and other shellfish.
Serves .
Jalapeno Poppers
Aalapeno peppers are stuffed with a cream cheese mi"ture then battered
and deep fried to ma$e delicious little appeti/ers.
234'5D253TS6
12 <alapeno peppers! sliced in half lengthwise! seeds removed
8 ounces cream cheese! room temperature
2 eggs! beaten
2 tablespoons water
dash salt
1 cup plain dr# breadcrumbs
oil for deep fr#ing
%'5%0'0T2936
-ill <alapeno pepper halves with cream cheese and press halves bac$
together. Combine eggs! water and salt. Dip <alapeno peppers into egg
mi"ture and into breadcrumbs. %lace on a coo$ie sheet and free/e for 2
hours.
(eat oil in deep fr#er to )*&,. Deep fr# peppers in batches for about )
minutes! or until golden brown. Transfer <alapeno poppers to paper
towels to drain.
Homemade Potato Chips

234'5D253TS6
; or more medium lg. potatoes
9il or fat for deep fr#ing
Salt
%'5%0'0T2936
ash and peel the potatoes. Slice ver# thin.
0n old fashioned cabbage slicer can be used Bcareful of the fingersC -
or use a sharp $nife or food processor with a thin slicing blade.
%ut the slices at once into a bowl of cold water and let stand for at
least one hour. 2ce water is best! but #ou can set the whole bowl in
the refrigerator if #ou wish. Dr# well b# sha$ing them in a towel.
-r# in hot oil at )D& degrees -. until a light golden brown. DonEt tr#
fr#ing too man# at once! better to put one la#er on the fr#ing bas$et.
Drain on paper towels or an# $ind of plain crumpled absorbent paper.
2f #ou havenEt an# paper! use a worn dish towel. Salt lightl#. These
can be $ept for some time if the# are sealed into plastic bags or
containers after the# have cooled.
Crispy Fried Frog Legs

234'5D253TS6
2 to 2 1/2 pounds small frog legs
1/) cup lemon <uice
crushed ice
1/) cup mil$
2 eggs! separated
2 teaspoons vegetable oil
salt and pepper
dash ca#enne pepper! optional
2 cups all-purpose flour
vegetable oil for deep fr#ing
%'5%0'0T2936
ash frog legs thoroughl#. %lace in a large bowl: sprin$le with lemon
<uice! and cover with crushed ice. 'efrigerate 1 to ) hours. 2n a small
bowl! whis$ together mil$! egg #ol$s! and 2 teaspoons oil.
Feat egg whites until stiff: fold into mil$ and egg #ol$ mi"ture.
Sprin$le frog legs with salt and pepper! and a little ca#enne! if
using: dip each in mil$-egg mi"ture! then dredge in flour. (eat
vegetable oil in a deep-fr#er or s$illet to )*+,. -r# frog legs until
golden brown. ith a slotted spoon! transfer to paper towels to drain.

Serves . to ;.
DeepFried !"inkies
2ngredients
; Twin$ies
%opsicle stic$s
. cups vegetable oil
-lour for dusting
1 cup mil$
2 tablespoons vinegar
1 Tablespoon oil
1 cup flour
1 teaspoon ba$ing powder
1/2 teaspoon salt
Directions
1. Chill or free/e Twin$ies for several hours or overnight.
2. (eat . cups vegetable oil in deep fr#er to about )*+ degrees.
). >i" together mil$! vinegar and oil.
.. 2n another bowl! blend flour! ba$ing powder and salt.
+. his$ wet ingredients into dr# and continue mi"ing until smooth.
'efrigerate while oil heats.
;. %ush stic$ into Twin$ie lengthwise! leaving about 2 inches to use as
a handle! dust with flour and dip into the batter. 'otate Twin$ie until
batter covers entire ca$e.
*. %lace carefull# in hot oil. The Twin$ie will float! so hold it under
with a utensil to ensure even browning. 2t should turn golden in ) to .
minutes. Depending on the si/e of #our deep fr#er! #ou might be able to
fr# onl# one at a time! two at the most.
8. 'emove Twin$ie to paper towel and let drain. 'emove stic$ and allow
Twin$ie to sit for about + minutes before serving.
>a$es ;.
DeepFried Smelts
-resh smelts should be stored refrigerated at )2,- to .&,- 7&,C to .,
C8! e"cess liGuid drained! pac$ed into airtight containers and eaten
within ) to . da#s or 1 to 2 da#s when fried.
Smelts should be fro/en at &,- 7-18,C8! into airtight food containers!
immediatel# after bu#ing: bought fro/en! smelts should be eaten within
. to ; months for ma"imum freshness.

2ngredients
Hegetable oil
1 pound 7.+. g8 smelts
1 cup 72+& m18 mil$
-lour
Salt! to taste
%arsle# sprigs
2 lemons! Guartered
2nto a deep-fr#er! heat vegetable oil to )*+,- 71D&,C8.
ipe dr# smelts: dip smelts into mil$! then coat with flour.
Deep-fr# smelts into hot oil for + to * minutes! until golden.
Drain smelts ontp paper toweling.
Salt smelts.
0rrange smelts onto a serving plate
Serve! decorated with parsle# sprigs and lemon segments
Deep Fried #ars Bars
2ngredients6
1 >ars Far B@IC or >il$# a# B@SC
1 cup plain flour
1/2 cup corn flour
0 pinch of bicarbonate of soda Bba$ing soda to Jan$sC
>il$ or beer
9il for deep fr#ing
Directions6
Chill the chocolate bar b# $eeping it in the fridge! but donEt free/e
it.
>i" the flours and bicarbonate of soda Bba$ing sodaC together.
0dd mil$ BtraditionalC or beer Bwhich gives a lighter resultC until #ou
get a batter with the consistenc# of thin cream.
(eat the oil until a small piece of bread will brown in a few seconds!
but donEt allow to smo$e.
'emove wrapper from chilled chocolate bar. Coat completel# in batter.
Carefull# lower into hot oil and fr# until golden brown. Serve! with
ice cream or french fries! if #ouEre so inclined.
B9f course! if #ou want to be sophisticated! #ou can cut the bar into
bite-si/ed pieces before coating in batter.C
Deep Fried Chitterlings
234'5D253TS6
2 pounds chitterlings
1 egg! lightl# beaten
1 tablespoon water
fine crac$er crumbs
oil for deep fr#ing
%'5%0'0T2936
Clean and %repare chitterlings6
ash chitterlings ) or . times and place in a large $ettle with . or +
cups of water with 1 or 2 chopped onions! 2 ba# leaves! 2 teaspoons
salt! 1/. teaspoon pepper! 2 cloves minced garlic! and other seasonings
as desired.
Simmer for 2 hours or until chitterlings are tender.
Feat egg with 1 tablespoon water. Cut boiled chitterlings into pieces
about the si/e of o#sters. Dip each piece into egg mi"ture then roll in
crumbs. -r# in oil at about )*&, until golden brown. Serves ;
Deep Fried Cod
1 1b. fro/en cod
Fatter6
1 egg
)/. C. flour
1/2 C. water
1 Tsp. salt
1 Tbsp. sesame seed
>i" together. Cut cod fillets into serving si/es. Dip
pieces into batter Bma$e sure pieces are dr# so batter will
stic$C. Deep fr# in 1-inch of oil for 1& to 1+ minutes each
side or until golden brown. Serves ) to . adults.



DeepFried S$uid

) lb SGuid! cleaned and cut into
-rings
-lour for coating! at least
-) cups
Salt and pepper to taste
9il for deep fr#ing. %eanut
-oil is best.

Deep-fried sGuid is one of the most popular seafood dishes in the
world. 2t is made in almost ever# countr# where sGuid is eaten. 9nce
#ou taste it! #ouEll see wh#. The rings emerge <uic#! sweet and
crisp.

Served with several dipping sauces! this dish ma$es an e"cellent hors
dEoeuvre or main course. This recipe calls for a dr# coating. et
coatings! such as tempura batter! are delicious! too! though the# are
a little more trouble to appl#.

Dr# the rings thoroughl# with paper towels. Coat with flour! to
which salt and pepper have been added.

(eat oil to )+&- in a deep-fat fr#er or heav# casserole. 2f #ou
donEt have a temperature control or thermometer! #ou can guess at the
temperature b# dropping a few drops of water into the oil. 2t should
si//le immediatel# on contact. %lunge bas$et laden with one la#er of
sGuid into oil which should bubble vigorousl# on contact. 2f #ou
donEt have a bas$et for deep fr#ing! use a large spoon or tongs to
immerse sGuid in oil! and to remove. -r# until coating turns golden
brown! about ) or . minutes.

'emove sGuid and drain. Turn down heat to moderate until <ust before
#ou are read# to coo$ the ne"t batch: oil will overheat when the
fr#er is empt#. 'emove e"cess oil from sGuid with paper towels.

Serve rings hot with an# of the dipping sauces described below or with
lemon wedges. Cole slaw is a natural with deep fried sGuid.

Cajun Deep Fried !urkey
1& gal %eanut oil
1& lb Tur$e#: up to 1+ lbs
; ts Salt
; ts %apri$a
; ts hite pepper
; ts Ca#enne
; ts 0ccent: opt
1; o/ 1iGuid crab oil concentrate

39T5-3ot recommended for indoor coo$ing. 'inse tur$e#
inside and out. >i" 1 part crab boil concentrate to .
parts water. Combine dr# ingredients with crab boil
solution. 0d<ust seasoning to taste. 2n<ect tur$e#
Bappro"imatel# 2K apartC with mi"ture using s#ringe
Bavailable from gourmet $itchen stores.C Cover tur$e#
with foil and refrigerate over night. (eat oil to
)+&L. C0@T2936 @se a grease thermometer to monitor the
oil. 2t ma# ignite if the temperature goes be#ond
)*+L. %ut tur$e# in bas$et and C0'5-@11J lower it into
the pot. Coo$ + minutes per pound. Chec$ in 1 hour
using a meat thermometer. 39T5-This is a great dish!
but should onl# be attempted b# someone who has
e"perience with doing this. 2t is also e"pensive due
to the large amount of oil needed.

%pple Fritters&deep Fried

1 lg 5gg: beaten
1 c >il$
1 c 0pples: = see note
1/. c Sugar
1/. ts Salt
1 ts 4reated orange peel
) tb 9range <uice
2 ts Hanilla e"tract
2 c 0ll-purpose flour
1 tb Fa$ing powder
Hegetable oil
ConfectionerEs sugar

= unpeeled apple which is finel# diced or grated.
2n mi"ing bowl! combine beaten egg! mil$! apple! sugar! salt! orange
peel! orange <uice and vanilla. Sift together the flour and ba$ing
powder: fold into the apple mi"ture! stir <ust until all flour is
moistened. Drop batter b# rounded teaspoon into hot oil B)+& degreesC.
-r# until deep golden brown! about )-. minutes! turning once. Drain
fritters thoroughl# on paper towels. 'oll in sugar or sift the sugar
over the tops. Jield6 about .& fritters.

= 5"ported from >asterCoo$ =
'%()%B**! #%'L+ ,D**PF(I*D C%-LIFL./*(0
1 lg Cauliflower
1 t Salt
9il for deep fat fr#ing
Taratoor Sauce
Cut awa# the thic$ stem at the base of the cauliflower
and remove the green leaves. Frea$ the florets off
the center core and cut the core into 1K cubes. ash
the florets and cubes under cold running water. 2n a )
to . Gt enameled or stainless steel saucepan! bring 1
Gt of water and the salt to a boil over high heat.
Drop in the cauliflower and coo$ bris$l#! uncovered!
for 1& minutes! or until the pieces are tender but
still somewhat resistant to the point of a small!
sharp $nife. Drain in a sieve or colander. 2n a heav#
1&K to 12K s$illet with a deep fr#ing thermometer or
in an electric s$illet! heat 1K or 2K of oil until it
reaches a temperature of )*+-. %at the cauliflower
completel# dr# with paper towels! and a do/en or so
pieces at a time! fr# them in the hot oil for about 1+
minutes! or until golden brown on all sides. 0s the#
brown! remove them with a slotted spoon and drain them
on paper towels. The# ma# be served hot or at room
temperature covered with taratoor.


Deep Fried Shrimp Balls

1 lb Shrimp! cleaned M deveined
2 Facon strips
. ater chestnuts
-9'
1/2 md 9nion
Salt
%epper
1 5gg! beaten
2 tb Corn starch
9il for deep fr#ing

1. >ince shrimp! bacon! onion or water chestnuts together until fine.
%lace mi"ture in bowl. 'emove crusts from bread. Dice bread into ver#
fine cubes. %lace cubes in shrimp mi"ture. 0dd salt! pepper! egg and 2
tablespoons corn starch to mi"ture. Combine thoroughl#.

2. -ill deep f#er halfwa# up with oil. (eat oil on highest heat
setting. hen #ou thin$ oil is sufficientl# heated! test the
temperature of it with a small piece of bread crust. 2f it fr#s to a
golden brown colour! then oil is read# for deep fr#ing. 2f bread crust
fails to brown readil#! then oil is not read# #et. 2f bread crust fr#s
to a dar$ brown! then oil is too hot. Shut heat off of wo$! allow oil
to cool + minutes before turning heat on again. 'etest oil with bread
crust to see if it is of proper temperature.

). hen oil is read# for deep fr#ing! ta$e 2 teaspoons! dip into
shrimp mi"ture and form a 1K diameter ball. Drop ball into hot oil!
%lace about 8 balls into the hot oil. 0llow each ball to deep fr# )
minutes. Turn balls so that each will fr# to a golden brown colour.
'emove balls to paper toweling to drain e"cess oil from them. 'epeat
procedure for deep fr#ing rest of shrimp mi"ture until all of the
mi"ture is used up. %lace shrimp balls on a serving platter. 4arnish
with parsle# or other raw vegetable.


(.)I*(I1S D**P F(I*D P%(SL*+
1 bn -resh parsle#
1/. c 0ll-purpose flour
2 5ggs -- beaten
)/. c @nseasoned bread crumbs
Hegetable oil for deep
-fr#ing
1owr#Es Seasoned Salt
ash the parsle#! brea$ off the tough stems and ma$e
small bunches of parsle# heads. hile parsle# is
still wet! dip into flour! then eggs! then into the
bread crumbs. Sha$e off e"cess. (eat oil to )*+
degrees -. %lace prepared parsle# in the oil and fr#
until golden brown! about +& seconds. Drain well and
season to taste.


2%-D*!1S D**PF(I*D PIC'L*S
1 c Sour cream
1/. c %repared blue cheese dressin
1 ea 1;-o/ <ar sliced dill pic$le
1 " 9il for deep-fr#ing
1/. c >a#onnaise
2 tb Di<on-st#le mustard
) c Seasoned bread crumbs
>i" sour cream! ma#onnaise! blue cheese dressing and
mustard together in a serving bowl. Set aside. Dredge
pic$les in bread crumbs and deep-fr# in oil at )+&
degrees until golden. Serve with sauce for dipping.



D**P F(I*D S3-ID (I)2S
2 lb SGuid
1/2 c -lour
1 t Salt
1/8 ts %epper
2 5ggs
1 c >il$
1 1/2 c 2talian bread crumbs
Cut 2 the cleaned sGuid bod# sac$s into 1/2K wide rings. 'inse well
under cold running water. 2n deep fr#er heat oil to )*+. 2n plastic
bag combine flour! salt M pepper. 0dd a few sGuid rings at a time!
sha$e until well coated. 2n a shallow bowl combine 2 eggs and 1 cup
mil$ BbeatenC. Dip sGuid in liGuid then in about 1-1/2 Cups 2talian
Fread Crumbs.

-r# a few at a time about .+ seconds or until golden brown. Drain and
$eep warm. Serve with coc$tail sauce or tartar sauce.

D**PF(I*D !.F-
1 lb Tofu! cut in 1/2 inch cubes
1/2 c heat germ
) tb Cornstarch
Hegetable oil for deep fr#
So# sauce -N9'O-
Sweet and sour sauce
1C 'oll the tofu cubes in the wheat germ mi"ed with cornstarch. (eat
the oil to )+&- on a deep-fat fr#ing thermometer.
2C -r# the cubes! a few at a time! in a bas$et in the hot oil. Drain on
paper towels and $eep warm while ma$ing the remainder.
)C Serve with so# sauce or sweet and sour sauce dip.

DeepFried De4ils ,+ou Zha 2ui or +ou !iao0
2 ts Coarse salt
1 ts 0lum=
1 ts 0mmonium carbonate powder=
1 ts Fa$ing soda
1 ts Fa$ing powder
1 1/. c ater at room temperature
) 1/2 c @nbleached flour Bappro".C
; c 9r more peanut or corn oil
-or deep fr#ing! preferabl#
2n a wo$

=available at pharmacies. note6 Chains ma# not carr# these. Tr# to
find an old mom M pop pharmac#.
%ut the salt! alum ammonium carbonate! and ba$ing soda and powder in a
large mi"ing bowl. 0dd the water and stir until all the powders are
dissolved. 0dd ) cups of the flour and use #our hands in a pressing and
pushing motion to mi" the dough. 0dd the remaining flour if the dough
is too soft. 2t should be firm enough to handle Transfer the dough to a
floured surface and $nead until smooth with no lumps. The $neading
should ta$e no longer than 2 or ) minutes. Divide the dough into two
pieces! and with a little flour shape them into two oblong loaves! then
coat with oil and wrap tightl# in plastic. 1et them sit at least .hours
and up to 8 hours at room temperature. Sprin$le a large cutting board
with flour and put it near the stove. Stretch the loaves so that each
measures 1. inches long and ) inches wide. 1a# them on the board at
least . inches apart. Sprin$le some flour on top. ith a rolling pin!
roll on loaf out to about 1/. inch thic$! . inches wide! 1; inches
long. 'epeat with the other loaf. Cover with a damp towel M let rest 1&
minutes. (eat ) inches of oil to )+& deg. (ave a tra# lined with paper
towels nearb#. Cut . crosswise strips 2/) inch wide from one of the
loaves. Frush the top of 2 with water! then la# the other 2 on top.
%ress a chopstic$ lengthwise on each pair of strips to ma$e them stic$
together. Stretch each double strip to 8 to 1& inch length. 1ower the
pieces into the oil! immediatel# turning them gentl# with chopstic$s!
without sGuee/ing them! until all sides become lightl# browned. This
ta$es about 2 minutes. Drain on paper towels. 'epeat the cutting and
fr#ing with the rest of the dough. rapped in plastic! the# $eep well 1
wee$ in the refrigerator and 1 month in the free/er. 'eheat in a pre-
heated .+& deg oven for about 2 minutes! until crisp but not dr#.

DeepFried Dill Pickle Fondue Balls
2 eggs whites -- slightl# beaten
1 cup Swiss cheese -- grated
1/) cup dill pic$les -- chopped
dash garlic salt
1/2 cup dr# bread crumbs
Combine egg whites! swiss cheese! chopped pic$les and garlic salt. Drop
b# teaspoonsful into the bread crumbs: roll and coat well while forming
small balls. Chill until read# to serve.
-r# in deep fat B)*+ degreesC until golden brown! about 2-) minutes.
Drain well on paper towels. 0bout 2 do/en appeti/ers.

P..(I ,Deep5ried6 Pu55y Bread0
1 cup sifted whole-wheat flour Bsift to ta$e out
some of the larger bran bitsC
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons vegetable oil P more for deep-fr#ing
1/2 cup water
%ut the 2 flours and salt in a bowl. Dri//le the 2 tablespoons oil
over the top. 'ub the oil in with #our fingers so the mi"ture
resembles coarse breadcrumbs. Slowl# add the water to form a stiff
ball of dough. 5mpt# the ball on to a clean wor$ surface. Inead it
for 1&-12 minutes or until it is smooth. -orm a ball. 'ub about 1/.
teaspoon oil on the ball and slip it into a plastic bag. Set it aside
for )& minutes.
Inead the dough again! and divide it into 12 eGual balls. Ieep 11 of
them covered while #ou wor$ with the twelfth. -latten this ball and
roll it out into a +-+ 1/2K round. 2f #ou have the space! roll out all
the porris and $eep them in a single la#er! covered with plastic wrap.
2n a deep frier fill about 1/) with oil. 1et it get ver#! ver# hot.
>eanwhile! line a platter with paper towels. 1ift up one poori and la#
it carefull# over the surface of the hot oil. 2t might sin$ to the
bottom but it should rise in seconds and begin to si//le. @sing the
bac$ of a slotted spoon! push the poori gentl# into the oil with tin#!
swift stro$es. ithin seconds! the poori will puff up. Turn
it over and coo$ the second side for about 1& seconds. 'emove it with a
slotted spoon and put it on the platter. >a$e all the pooris this wa#.
The first la#er on the platter ma# be covered with a la#er of paper
towls. >ore pooris can then be spread over the top. Serve the pooris
hot Bimmediatel#C.

Deep Fried Pra"ns "ith Batter ,Jo" Ha0

1 lb %rawns
1 ts Salt
)/. c -lour
2 ts Fa$ing powder
1 c Cornstarch 7JepPP1 cup...
-S.C.8
1 5gg
1 tb 9il
)/. c ater
. c 9il

Shell and devein prawns! leaving the tails on. Devein and clean.
Sprin$le with salt and mi" well. 'efrigerate for two hours. >i"
flour! ba$ing powder! cornstarch! eggs! oil and water to ma$e a
batter.

C99I2346 (eat deep frier. 0dd . cups oil and reheat. (olding the
prawns b# the tails! dip in batter! then drop into hot oil. -r# until
golden! turning once. Drain. Serve hot.

Do-ahead notes6 Deep fr#! cool and free/e. %reheat oven to )+&-. %lace
fro/en prawns in single la#er on coo$ie sheet and heat for 12 to 1+
minutes.

Comments6 @se coc$tail sauce! chili sauce or sweet and sour sauce for
dipping. 9ne cup prepared biscuit mi" ma# be substituted for the
flour and ba$ing powder.

S(I L%)'% #-(-''- D**P F(I*D D-#PLI)2
2+& g -lour
-salt to taste
1/2 ts Chile powder
Coconut mil$! thin
1 l 9il
Directions

>i" together the flour! salt and chile powder! then
add sufficient coconut mil$ to ma$e a paste which can
be sGuee/ed through a muru$$u mould or through an
icing s#ringe with a star no//le. 1eave for 1 hour
then pipe the paste onto a floured board! cut into
desired lengths and ma$e into loops. (eat the oil and
deep fr# until golden. Drain and toss in salt and
chile powder.
2-!%P '%Z%'H D**PF(I*D H*(B F(I!!*(S
------211234-----
) tb Dill freshl# chopped fine
) tb %arsle# freshl# chopped fine
1 tb 4arlic minced
D tb Scallions chopped fine
1 tb Flac$ pepper frshl# ground
8 tb Futter
1 1/2 ts Salt
-----D9@4(-----
1 1/2 c 0ll purpose flour
1/2 ts Salt
. tb Futter! softened
2/) c 1u$e warm water
-----S0@C5-----
1 t Cider vinegar
1/. c Sour cream
2 tb Futter
1/2 ts -lour
; tb -inel# minced onion
1/2 ts Salt
1 t Flac$ pepper frsshl# ground
1 tb 1emon or lime <uice frshl#
- sGuee/ed M strained
D9@4(6
%lace the flour into a deep mi"ing bowl. >a$e a hollow
in the center. 0dd the water into the hollow! salt! M
2 T of the butter. Stir slowl# until$ all of the
ingredients are well mi"ed and the water is totall#
absorbed. Feat vigorousl# with a large spoon until a
firm! stiff dough is formed. 4ather the dough into a
ball. on floured surface roll the dough ball out into
a rectangle appro". 1;K " 18K. Frush the dough with
the remaining butter! fold into Guarters! then roll it
out as thinl# as possible. Cut into a 1;K " 18K
rectangle the cut that into .8 each 2K sGuares.
-2112346 Combine the salt! pepper! scallions! garlic!
parsle#! M dill. Cut the butter into tin# bits and
chill until the dough is read#. %lace a teaspoon of
the filling mi" into the center of each sGuare! add a
piece of the butter to each. Draw up the corners and
pinch them together firml# thus closing the filling
into the dough. (eat enough oil in a deep pot. (eat to
)*+ degrees -. and drop in .-; of the filled sGuares.
Coo$ for . minutes! remove from the oil! drain! and
serve warm. S0@C56 >elt the butter! add the chopped
onions! the salt! the pepper! M the vinegar. Coo$ for
. minutes then add the remaining ingredients. Stir
constantl# until it thic$ens. 'emove from the heat. 0dd
the lemon <uice and serve over the fritters.

CHI#ICH%)2%S ,D**P F(I*D B-((I!.S0

1 lb 4round meat! browned and
-drained
1 md 9nion! chopped
1/2 c 'ed chile sauce or enchilada
-sauce
12 -lour tortillas
9il for fr#ing
2 c Cheddar cheese
2 c Shredded lettuce
2 c Chopped green onions

2n a large s$illet! brown meat and drain. 0dd onion and chile or
enchilada sauce. Spoon about ) tbsp of meat filling in center of each
tortilla. -old tortilla! tuc$ing in ends! and fasten with wooden
toothpic$s. 9nl# assemble 2 or ) at a time as tortilla will absorb
liGuid from sauce. 2n a deep frier with . inches of oil on medium
heat! fr# folded tortilla! turning until golden about 1 to 2 minutes.
Drain on paper towels and $eep warm.
4arnish with cheese! lettuce! and onion.

Fried So5tShell Cra7

; ea Crabs!soft-shell
1 c >il$
1 " %epper to taste
1 " Hegetable oil
1 " %arsle#!minced!fresh
1 ea 5gg!beaten
1 " Salt to taste
1 " -lour
1 " 1emon slices

1. ash cleaned crabs well.
2. >i" egg! mil$! salt and pepper: soa$ crabs in mi"ture.
). Coat crabs with flour! then deep-fr# in hot oil until brown.
.. Drain on paper towels: garnish with lemon slices and sprin$le with
minced parsle#.


D**PF(I*D /.)!.) C..'I*S , !**# 2.'0
1 1/2 c Chopped prunes
-Bor chopped dried applesC
1 c Chopped dried apricots
1 1/2 c Frown sugar! pac$ed
1 1/2 c -la$ed coconut
1 c Chopped almonds
2. onton s$ins
9il
>i" together prunes! apricots! brown sugar! coconut and almonds. %lace
about 2 teaspoons mi"ture in center of each wonton s$in. >oisten edges
with water. -old each s$in in half to form triangle. %ress edges firml#
to seal.
Cover to prevent dr#ing. (eat oil B) to ) 1/2 inchesC to );&-. -r# ) to
. wontons at a time! turning occasionall#! until golden brown! about 1
minute on each side. Drain. Cool thoroughl# and store in airtight
container. Serve with ice cream or sherbet if desired.

B(%IS*D D**P F(I*D P.(' SLIC*S I) /I)* S%-C*

1 ts 'ed rice vinegar
2 tb >edium sherr#
)/. c Stoc$
Cornstarch paste
1 1/2 lb Foned por$ butt
) tb %eanut oil
) Cloves garlic! minced
2 5gg #ol$s
1 ts ater
1 c -ine plain bread crumbs
. c 9il for deep-fr#ing
%0ST56
2 tb Coo$ed rice
1/2 ts Sugar
1 ts Dr# ba$erEs #east
2 tb Dar$ so# sauce
2 tb arm water
1 ts et bean cheese BoptC

The flavoring of the por$ with our version of -u<inese
Kwine lees pasteK gives it a distinctive and uniGuel#
delicious flavor.

Prepare Paste8 @se mortar and pestle to pulveri/e
coo$ed rice. Combine with sugar! #east! so# and warm
water. 1et stand in warm place for )& minutes to
activate #east. 0uthentic wine lees paste is not
available in the @.S. to our $nowledge! this is the
best substitute we have found. Jou can add wet bean
cheese for a sharper flavor.
Braise Pork8 Slice por$ butt across the grain into
strips! 1K b# )K b# 1/2K thic$. (eat peanut oil in
wo$ until it begins to smo$e. 0dd some of por$ to hot
oil: stir-fr# pieces until the# lose their pin$- ness:
repeat in batches until all por$ is browned. 3e"t!
add garlic to wo$: stir briefl#. %our in wine lees
paste! rice vinegar! sherr# and stoc$: bring to slow
boil: add por$ slices. 'educe heat! cover! and simmer
for )& minutes. 'emove por$! without sauce! to large platter.
Cool por$. Cooling is essential so that it will deep-fr#
properl#. 'eserve sauce in small pan. Jou can hold
por$ for several hours! if #ou wish to braise it in
advance.
Deep5ry Pork8 (eat deep-fr#ing oil. hile
oil is heating! beat egg #ol$s with water: set out
bread crumbs on platter. Dip por$ pieces in egg
mi"ture! then bread crumbs! to thoroughl# cover.
hen oil is at deep-fr#ing temperature! )*+ degrees!
slip in a slice of por$ as a test6 por$ should
lightl# brown in about 1 minute. %lace ; por$ slices
on Chinese strainer! and lower into oil! strainer and
all. Chec$ in 2 minutes Bbrowning should ta$e slightl#
longer than test because strainer cools the oilC. 2f
#ou prefer to fr# in larger batches! use more oil.
'emove fried por$ to warm platter! uncovered.
Finish8 'eheat sauce! and pour over por$ <ust before
serving.

-ried 9nion >ums 9r %om %oms

+ Jellow onions - medium to
-small onions - 9'
2 Her# large onions
. c 0ll-purpose flour
+ t Fa$ing powder
2 T %apri$a
1 t 4arlic powder
2 t 4ree$ seasonings
1 t Salt - or to taste
-blac$ and/or Ca#enne
-pepper - to taste
) 5ggs
1 1/2 c >il$
; c -oil for deep fr#ing

Cut off and discard the top half-inch of the onions. %eel them but do
not cut off the root end. %lace each onion! root end up! on a cutting
board.
ith a sharp! pointed $nife! ma$e vertical cuts all around the onion
about a Guarter inch apart. Start the cut a Guarter-inch from the root
for small onions or a half-inch from the root for ver# large ones. >a$e
sure the $nife goes into the center of the onion. %lace all the onions
in a large bowl of cold water! add ice cubes! cover and refrigerate
several hours or overnight. The onions will open up li$e mums. Drain
upside-down when read# to proceed. 2n a large bowl! mi" together
thoroughl# the flour! ba$ing powder and spices. 2n another bowl! beat
together the eggs and mil$.
Dip the onions one b# one into the egg mi"ture! opening the petals
with #our fingers: let the e"cess drip off! and place in flour. or$
the flour mi"ture into the center gentl# with fingertips. Sha$e off
e"cess flour and repeat egg dip and flouring! sha$ing off the e"cess
thoroughl#.
(alf-fill a deep fr#er or large! deep! heav# pot with oil. (eat the
oil to );&- or until a small piece of dr# bread turns
deep gold in 1+ seconds. -r# the onions without crowding them -- one
at a time for large ones -- $eeping them submerged with a spatula or
b# placing the fr#ing bas$et on top of them. %lunge them in root end
up and turn them over once. To serve at once! fr# large onions for
about si" or seven minutes! small ones for five minutes! or until deep
gold. Drain upside-down on paper towels: then invert on a serving
plate. Ieep warm in a low oven while fr#ing the others.
'emove the centers of large onions with a ver# sharp $nife. Small
onions ma# be left whole or the center can be scooped out with a melon-
ball cutter. 2f serving the ne"t da#! fr# the onions until pale gold:
do not fr# completel#. 1et cool. hen read# to serve! reheat the oil to
)8&- and fr# the onions <ust long enough to heat and brown! about 1+
seconds. Drain and serve. To get the same taste without ma$ing mums!
simpl# cut onions verticall# to ma$e KpetalsK or crosswise and separate
into rings. This can be done ahead and the petals or rings $ept in ice
water. 5gg! flour and fr# as above.
Fried Ice Cream 9
1 Quart Hanilla 2ce Cream
1/2 Teaspoon 4round Cinnamon
1/2 Cup Sugar
1 Cup Cornfla$e Crumbs
9il -- for deep fr#ing
1/. Cup (one#
hipped Cream
. >araschino Cherries
1. 1et the ice cream stand at room temperature for about + minutes to
soften slightl#.

2. Combine the cinnamon! sugar! and cornfla$e crumbs in a shallow
pan.

). @sing an ice cream scoop! ma$e . large balls of ice cream. 'oll
these balls in the crumb mi"ture to cover completel#. rap in pieces
of aluminum foil and free/e for + hours.

.. (eat the oil to .+& - in a deep fr#er. 0s soon as it comes to heat!
uncover the ice-cream balls and deep-fr# ver# briefl#-about 2
seconds. Drain momentaril# and place in dessert dishes.

+. Top each ball with 1 tbs. hone#! a little whipped cream! and a
maraschino cherr#. Serve immediatel#.

Fried Ice Cream :
1 Quart Hanilla 2ce Cream
) Cups Corn -la$es -- finel# crushed
1 Teaspoon Cinnamon
) 5gg hites
9il -- for deep fr#ing
1 Cup hipped Cream
1/2 Cup (one#
8 >araschino Cherries
Scoop ice cream into 8 balls! using about 1/2 cup per ball. -ree/e
until firm! about 1 hour.
2n shallow dish! combine crumbs and cinnamon. 2n another shallow dish!
beat egg whites until foam#. 'oll ice cream balls in egg whites! then
crumb mi"ture! covering ice cream completel# to avoid lea$age during
fr#ing. 'oll in egg whites and crumbs a second time! if necessar# to
cover completel#. -ree/e until firm! ) to . hours.
2n deep fr#er or heav# saucepan! heat oil to )*+. @sing bas$et or
slotted spoon! fr# ice cream balls 1 or 2 at a time for 1& to 1+
seconds or until golden brown. Drain Guic$l# on paper towels. 'eturn to
free/er while fr#ing remaining ice cream balls. Serve immediatel# with
whipped cream! hone# and cherries.
>a$es 8 servings.
!.FF** %PPL*S %)D B%)%)%S
2 lg -irm apples
2 -irm bananas
1/. c 0ll-purpose flour
1/. c Cornstarch
1 lg 5gg
1 t Sesame oil
1 1/) c 9il! preferabl# peanut
2 ts Sesame oil
)/. c 4ranulated sugar
2 tb hite sesame seeds! toasted
%551 03D C9'5 T(5 0%%15S and cut each into 8 large
wedges. %eel the bananas and cut them into 1 1/2-inch
chun$s. Combine the flour! cornstarch! egg and 1
teaspoon of sesame oil in a small bowl. >i" them well
to form a smooth! ver# thic$ batter. Combine the
peanut oil and 2 teaspoons of sesame oil in a deep fat
fr#er or wo$ and heat the mi"ture until it is
moderatel# hot. %ut the fruit into the batter mi"ture.
Then lift out several pieces of fruit at a time! using
a slotted spoon! and drain off an# e"cess batter.
Deep-fr# for about 2 minutes! until the# are golden.
'emove with a slotted spoon and drain on paper towels.
'epeat the process until #ou have deep-fried all the
fruit. Aust before serving! prepare a bowl of ice
water filled with ice cubes. 'eheat the oil over
moderate heat and deep-fr# the fruit a second time for
about 2 minutes. Drain again on paper towels. %ut the
sugar! sesame seeds and 2 tablespoons of oil from the
deep-fr#ing oil into a pot. (eat the mi"ture until the
sugar melts and begins to carameli/e. Batch the heat
to prevent it from burning.C hen the caramel is light
brown! add the fruit sections. Stir them gentl# in the
caramel s#rup to coat them. Then ta$e them out and put
them into the ice water to harden. Do a few at a time
to prevent them from stic$ing together. 'emove them
from the water and place on a serving platter. Serve
at once.

'h4orost , Fried Sugar Circles0

1 c -lour
) tb Sugar
1 ts Cinnamon
1/. ts Salt
1 5gg beaten to blend
2 1/2 tb ater
1 tb Hod$a
1 ts Hanilla
9il for deep fr#ing
Cinnamon sugar


Combine flour! sugar! cinnamon and salt in medium bowl. 0dd egg!
water! vod$a and vanilla and blend well. Turn dough out onto lightl#
floured surface and $nead + minutes. Cover and let rest for 1+ minutes.
'oll dough out on lightl# floured surface to thic$ness of 1/8 in. cut
into strips. Cut small lengthwise slit neat 1 end of each strip. Twist
opposite end of strip through opening! handling gentl#! to form loop.
(eat oil in deep fr#er to )+&. -r# loops in batches until golden brown.
Drain on paper towels. Sprin$le generousl# with cinnamon sugar. Serve
immediatel#.

%lmond Fried Ice Cream

8 SC99%S H032110 2C5 C'50>
921 -9' D55% -'J234
1 c T0345'235 S0@C5
2 c S12C5D 01>93DS

Scoop the ice cream in advance: return to free/er until e"tremel#
hard. (eat the coo$ing oil in a deep-fr#er. 'oll each ice-cream ball
in the tangerine sauce then in the sliced almonds! coating
thoroughl#. Deep-fr# for a few seconds onl#. Serve immediatel#.


C(%)B*((+ F(I!!*(S
8 o/ Cranberr# <ell#! canned
+ tb -lour
1/2 ts Fa$ing powder
1/2 ts Sugar
+ tb ater
Hegetable oil
-- for deep-fr#ing
-lour -- for dredging
Cranberr# tartness suggests the original Chinese
ingredient! a firm! gelatinous <ell# flavored with the
hawthorn berr# Bor Eshand/aE! which in northern China
is pureed to ma$e a delicious tart! thic$! cooling
drin$C. 5nclosed within a light! deep-fried batter!
the strips of <ell# become hot and soft or! in the
case of cranberr#! almost liGuid. Fu# the K<ellied
cranberr# sauceK! not the whole-berr# t#pe.

This recipe ma$es three to four small servings.

D2'5CT293S6

Cut the <ell# crosswise into three round slices! 1/2
inch thic$. Cut each slice into three strips!
appro"imatel# 1/2 " 1/2 " 2-1/2 inches.

%repare a batter b# blending the flour! ba$ing powder!
sugar! and water.

(eat oil for deep-fr#ing: after it is hot! $eep the
heat around medium-high. Dredge the cranberr# <ell#
strips lightl# in flour! ma$ing sure all sides!
including the ends! are dusted. Then dip them in the
batter to coat completel#! and immerse them in the oil
until golden brown. -r# onl# a few at a time. Drain
on paper toweling! and eat while hot.

Sichuan DryFried String Beans
1 tablespoon Dried shrimp
1 tablespoon %reserved Sichuan %reserved -- Hegetable B<ar
cho#C
) cups %eanut oil for deep fr#ing
1 pound String beans -- snapped in
R&D
1 tablespoon >inced ginger
1 tablespoon -inel# chopped garlic
. ounces 4round por$ butt
1 4reen onion -- minced
1 teaspoon Sugar
pn hite pepper 2 ts Dar$ so# sauce 2 tb Chic$en stoc$ 0 swirl of
sesame oilR
This green-bean dish is outstanding. The green beans e"ude aromatic
flavors and have an interesting chew# te"ture. 2 do not fr# the beans
as long as traditional recipes call for because 2 want them to have some
te"ture left.
Cover the dried shrimp with hot water for )& minutes. Drain. Chop into
the consistenc# of coarse bread crumbs.
'inse the Sichuan preserved vegetables with cold water to wash off the
brine and salt: chop into the same te"ture as the shrimp. 2n a deep
fr#er add the oil and heat to )*+-.
Deep fr# the beans in two or three batches for 2 to ) minutes or until
the# loo$ wrin$led! blistered and $ha$i color.
'emove all but 1 tablespoon of the oil from the wo$. 'eheat the wo$
over high heat.
0dd the ginger and garlic: stir-fr# for 1+ seconds. 0dd the por$!
preserved mustard! dried shrimp: stir-fr# for 1 minute longer. %o$e and
brea$ up the clumps of por$ so that it loo$s crumbled. 0dd the green
onion! sugar! white pepper and so# sauce: toss together to blend.
Serves . to ;.

F(I*D *#P%)%D%S /I!H B**F .( CHIC'*) FILLI)2

1 $g %lain flour
2+& g Futter! lard or margarine
1 5gg
.&& ml Salted water
Feef filling6
1+& g Futter! lard or margarine
2 tb 9il
*+& g >inced beef
8 9r 1& green BspringC onions
1 tb %apri$a
Salt and pepper
. (ard boiled eggs! chopped
2+& g 4reen olives
1 t 4round chilli
1/. c Tomato puree
1 t 4round cumin
1 t >i"ed spices
1 t Cinnamon
1 c Feef stoc$
Chic$en filling6
+&& g >inced chic$en
) tb To . tb oil
2&& g 'ed capsicum! finel# chopped
)&& g 9nions! finel# chopped
. tb Tomato puree
) (ard-boiled eggs! chopped
Dough6 9il or a mi"ture of oil and solid vegetable
shortening for deep fr#ing.

To ma$e dough6 Sift the flour! add the melted
shortening and the egg. 0dd the salted water bit b#
bit and mi" to a firm dough. Inead for 1& minutes if
ma$ing b# hand! .-+ minutes if using an electric mi"er
with a dough hoo$! or 1-2 minutes if using a food
processor with a dough hoo$. 1eave it to rest for 1+
to )& minutes.

To ma$e the beef filling6 (eat the oil and shortening
in a fr#ing pan and saute the green onions! finel#
chopped. 0dd the meat and stir until it is coo$ed.
Stir in the tomato puree and remaining ingredients!
coo$ for a few minutes more. 1eave until completel#
cold before assembling empanadas.

To ma$e the chic$en filling6 (eat the oil and fr# the
onions! then add the capsicum and dr# until soft. 0dd
the minced chic$en and stir until it has all changed
color. Season to taste! add the tomato puree! mi"
well and simmer for a further ) minutes. 1eave until
completel# cold before assembling empanadas.

0ssembl# and coo$ing6 'oll out the dough about ) mm
thic$ and! using a saucer or something similar as a
guide! cut into 2.-)& circles about 1. cms in
diameter. Divide whichever filling mi"ture #ou are
using between the circles! putting it on one side of
the circle onl#. >oisten the outer rim of the dough
with water and fold over into a semi-circle. Curve the
ends of the folded side together a little to form a
crescent! then secure the <oined edges b# folding
them over each other in small sections to form a
KropeK effect Bif this sounds too confusing! <ust
press together and decorate with a for$ in the usual
wa#C. (eat about ;-8 cm deep fr#ing oil to ver# hot
and deep fr# the empanadas one or two at a time <ust
until golden. 'emove from the oil immediatel# and
drain well on $itchen paper. Serve ver# hot

(alve the filling ingredients or double the dough if
ma$ing both beef and chic$en empanadas. 5mpanadas
often include raisins or sultanas which create an
interesting flavour contrast with the meat. 0 handful
can be added to either of these recipes if #ou li$e.


9'242301 F@--019 234S
+ lb -resh large chic$en wings
%eanut oil for fr#ing
Dur$ee/-rench (ot Sauce
ingers 9riginal 'ecipe (ot
>elted >argarine
Celer# Stic$s
Chun$# Flue Cheese Salad Dre
1. Split the wings at the <oint and remove the tips. 0nchor Far has
barrels of tips the# use in soup stoc$.
2. Spread the wings out on a rac$ in a pan and refrigerate so the#
drain of moisture/blood. 0 minimum of 2. hours. This small step will
help produce a EcrispierE final product.
) (eat deep fr#er to )+&-);& degrees.
.. -r# wings in small batches until done-8-1& minutes! depending on
the eGuipment.
+ Drain of e"cess oil and immediatel# place in large bowl and coat with
hot sauce M melted margarine.
;. Serve with celer# stic$s and blue cheese. 39T56The amounts of (ot
Sauce and >argarine are reall# to taste. >edium E(50TE ings are
appro". obtained b# using 1 cup of (ot Sauce for the entire +S and
1/2c. of melted margarine.
5"periment-some places do not use the melted marg. at all and <ust var#
the volume of hot sauce to get the taste the# want.
.nions Fried In Deep Fat
; medium onions -- B; to 8C
1 cup flour
1 cup mil$
1 egg
1/. teaspoon salt
coo$ing fat
S$in the onions! slice ver# thin! separate into rings! dip into a
batter made from the flour! mil$! egg! and salt! and drain well. (ave
read# a $ettle of fat hot enough to brown a small piece of bread in ;&
seconds. %ut the onions in a wire bas$et! lower into the hot fat! fr#
until the onions are golden brown! remove! drain on absorbent paper!
sprin$le with salt! and $eep hot until served. 9nions fried in this
wa# will generall# $eep crisp for several da#s! or ma# be
reheated in the same wa# as potato chips.
P%(SL*+ F(I*D .)I.) (I)2S
)/. c %lus 2 tb beer Bnot dar$C
1 c 0ll-purpose flour
)/. c -inel# chopped fresh parsle#
)/. ts Salt plus additional for
-sprin$ling rings
1 lg 9nion
Hegetable oil for deep-fr#er
Salsa Herde for dipping
-BoptionalC
2n a bowl! whis$ beer into flour until batter is
smooth and whis$ in parsle#. 1et batter stand )&
minutes and stir in )/. ts salt.

Cut onion crosswise into 1/2-inch-thic$ slices and
separate slices into rings.

2n a deep fr#er heat ) inches oil to )8& deg
-. or$ing in batches of . or + onion rings! drag
rings through batter to coat completel#! letting
e"cess drip off! and fr#! turning! until golden! about
1 to 2 minutes. ith tongs! transfer rings as fried to
paper towels to drain and season with additional salt.

Serve onion rings with Salsa Herde.

C(ISPF(I*D P%S!% )IBBL*S
%asta! in desired shapes
9il for deep fr#ing
4arlic salt =
=3ote6 0nother seasoned salt ma# be used instead of garlic salt.

Coo$ pasta in boiling salted water until almost tender. Drain and pat
dr# on paper towels. (eat oil in deep fr#er to )*+-. 0dd pasta! a few
pieces at a time! to hot oil and fr# until lightl# browned and crisp.
Drain on paper towels and sprin$le with garlic salt. Serve immediatel#!
or cool then store in airtight container.
-'25D 9I'0
Dipping sauces
Hegetable oil for fr#ing
8 o/ 9$ra
1/2 c Jellow cornmeal
1/2 ts %apri$a
1/. ts 4round red pepper
1/. ts Salt
+ Drop hot pepper sauce
1 5gg
C(@3IJ T9>0T9 S0@C56 2n small saucepan over medium
heat! combine an 8 o/ can tomato sauce! 1 small
chopped onion! 1 seeded and chopped green bell pepper!
1/8 ts chopped garlic! 1 1/2 ts olive oil! 1/8 ts
chili powder and 1/8 ts blac$ pepper. Coo$ about 1+
minutes to blend flavors. S%2CJ C(55S5 S0@C56 2n small
saucepan! over low heat! melt 1/1/2 Tb
butter/margarine. STir in 2 Tb all purpose flour: coo$
+ minutes! stirring occasionall#. 2n crease heat to
medium: stir in )/. cup mil$. Coo$ + minutes! stirring
occasionall#! until slightl# thic$ened. 4raduall# stir
in )/. cup shredded sharp cheddar cheese! then stir in
. o/ can drained! chopped green chilies! 1/8 ts each
ground red pepper and blac$ pepper. Ieep dipping
sauces warm. 2n deep-fr#er thermometer! heat 2 inch
oil to );+ degrees.
>eanwhile! slice stems and tips from o$ra. 2n medium
bowl! combine ne"t five ingredients. 2n small dish!
beat together egg and 1 Tb water. Coat o$ra with egg
mi"ture. 2n small batches! fr# coated o$ra until
golden brown! about 1 1/2 minutes. ith slotted spoon!
remove to paper towel to drain. Serve immediatel# with
warm dipping sauces.


/arm Springs Fried Bread

) c Sifted all-purpose flour 1 ts Salt
1 tb Futter 2 tb >elted butter
2 ts Fa$ing powder 1 ts Sugar
)/. c Bto 1cC arm mil$ 1 " -at for deep fr#ing

Combine dr# ingredients: cut in butter. 0dd enough warm mil$ to ma$e a
soft dough! eas# to handle. Inead on floured board until dough is ver#
smooth and soft but elastic. Do not use a lot of e"tra flour.
Divide dough into ;-8 balls and brush the tops with melted butter.
Cover and let stand )&-.+ minutes. %at out each ball into a round! +
or ; inches in diameter and 1/. inch thic$. -r# in deep fat Bpreheated
to );+ degreesC. Dough should rise immediatel# to surface. Coo$ until
brown on one side! turn! and brown on other side being careful to not
pierce crust. Drain on absorbent paper and serve hot.


Special Chic$en

1 1/2 lb Chic$en wings! cut-up into
-segments at <oints.
-------------------------->0'230D5-------------------------------
-------------------------0 >2TT@'5------------------------------
2 tb So# sauce
1 ts Sugar
1 tb Sherr# wine
0 few gratings of fresh
-ginger
2 ts (oisin sauce
1 Clove garlic! minced
1/. ts Sesame oil
1 ts Salt
ds >S4 BoptionalC
-------------------------F >2TT@'5------------------------------
2 5ggs
1/2 c Cornstarch
1/2 c -lour
9il for deep fr#ing
1ettuce leaves! shredded

4reen onion! Chinese parsle# and cashew nuts! all chopped! for
garnish This is one of the better deep-fried chic$en recipes 2Eve
found. 2t calls for chic$en wings! but 2 used a whole chic$en! cut
up Chinese st#le and <ust increased the marinade ingredients a tad.

Serve this with side dishes of hoisin sauce! spiced salt Btoasted salt
mi"ed with blac$ pepper about half and halfC! hot mustard and chili
oil along with a bowl of finel# chopped scallions. Dip piece of
chic$en into the dip of #our choice! then into the scallions and
en<o#U 2ce cold beer goes great with this dish. 9h #eahPPsteamed
rice too...

Fe sure to use the dar$! toasted sesame oil rather than the health
food store stuff.

1. Soa$ cut-up chic$en in marinade ingredients 0 for 1 hour. >i"
ingredients F into bowl with marinated chic$en. Stir well. ill be
ver# stic$# and stiff to mi".

2. (eat + inches oil in deep fr#er to )*+-. Drop batter covered
chic$en piece b# piece carefull# into hot oil. Do not fill too full of
chic$en or it will ta$e too long to brown. Should ta$e onl# + minutes
to coo$ through. 'esult will be crisp# golden brown chic$en pieces.

). Drain on paper towels. %lace on platter lined with lettuce
shreds.

.. 4arnish if desired with chopped green onions! Chinese parsle# and
cashew nuts.


Fried Banana

1 Fanana! Guartered ; tb ater
1/2 c -lour . c Coo$ing oil
2 ts Double action ba$ing . tb (one#
%owder

1ight! sweet dessert - a perfect ending to the dinner. 1. 'oll the
banana pieces in flour. >i" the ba$ing soda with water to ma$e a paste
and roll the banana pieces in it. 2. (eat the oil until it is hot. Deep
fr# bananas for . minutes or until the# are golden brown. Drain. ).
%our 1 tablespoon of hone# on each banana piece and serve.

(ick1s on the Bricks Fried Dill Pickles
1 1;-o/. <ar hamburger dill pic$les -- sliced
1 cup whole mil$
+ drops #ellow food coloring -- B+ to * dropsC
) cups flour
salt and pepper
vegetable oil -- for fr#ing
Spread pic$les in single la#er on paper towels to drain. 2n small
bowl! combine mil$ and enough #ellow food coloring to produce a medium
color. %lace 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. (eat oil to )+& -. over medium-high heat.
2n small batches! submerge pic$les in mil$ mi"ture. Transfer to flour
bowl and roll in flour to coat all sides well. Separate slices if the#
stic$ together.
'epeat process b# returning pic$les to mil$ mi"ture and flour! again
ma$ing sure slices are coated evenl# and do not stic$ together.
Carefull# drop one b# one into hot oil and fr# ) to + minutes or until
golden brown and crisp#. Drain on paper towels. 'epeat this process
until all pic$les are coo$ed. >a$es ; servings.
F(*)CH F(I*D P.!%!. S'I)S
%otatoes
9il -- for deep fr#ing
Salt
4arlic salt or celer# salt -- R9'R- grated
%armesan
Scrub potatoes thoroughl# with brush. @sing potato peeler! cut off long
thin spirals of s$in from potatoes. B@se potatoes for another dish.C
Cover s$ins with ver# cold water and let stand )& minutes to 1 hour.
Drain and carefull# pat curls dr# with paper towels. Drop curls into
deep oil heated to )D&- and fr# until golden brown and crisp! about 1
minute. Drain on paper towels and sprin$le with salt or garlic salt!
celer# salt or %armesan cheese. Serve hot.
French Fried Skunk
2 s$un$s -- s$inned and cleaned
1 tablespoon salt
water to cover
2 cups bear fat or lard
2 egg #ol$s!beaten
) cups mil$ or cream
1 1/2 cups flour
1/2 teaspoon salt
2 tablespoons ba$ing pow
Clean and wash the s$un$s! ma$ing sure that the scent glands are
removed. Cut up into small serving pieces. %ut a soup $ettle on the
stove and add the meat. Cover with cold water and bring to a boil over
high heat. 1ower the heat and boil until the meat is tender! about .&
minutes. 'emove all the scum that rises to the surface. >a$e a batter
b# mi"ing together the egg #ol$s! mil$! flour! salt and ba$ing powder.
>i" real good until the batter is about li$e ca$e batter. (eat the
bear fat or lard in a deep fr#er to about );& degrees. Dip the pieces
of s$un$ in the batter and then fr# them until golden brown. Drain
well and serve.

= 5"ported from >asterCoo$ =
CH*((+ D*SS*(! /.)!.)S
.8 ea %remade onton rappers B1
-%ac$ageC
)& o/ Tart Cherr# %ie -illing
) c Hegetable 9il

%owdered Sugar 9r Cinnamon Sugar

To assemble wontons! place appro"imatel# 1 1/2 Tsp Cherr# %ie -illing
B2 cherries plus sauceC in the center of each wonton wrapper. >ositen
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
formed. %ull the two bottom corners of the folded triangle forward so
that the# meet one another and slighl# overlap. >oisten one end and
pinch the two ends firml# together. 'epeat.

%our the oil into a deep fr#er and heat to )*+ degrees -. Deep fr#
the wontons! 8 to 1& at a time for about two minutes or until crisp and
golden. Drain on paper towels.

-ried wontons can be $ept warm for about one hour in a 2+& degree -.
oven or reheated for + minutes in a .+& degree -. oven. %owdered sugar
or cinnamon sugar can be sprin$led on the fried wontons! if desired.
C(ISP+ F(I*D P.(' ; %PPL*S
; %or$ chops 7butterflied and
VK thic$8
1 lg 0pple 7peeled M cored8
2 5ggs
2 tb (alf and half
1 c Fread crumbs 7unseasoned8
1 t 4inger 7ground8
)/. ts Salt
1/. ts 0llspice 7ground8
C'2SC9 oil for fr#ing
-----9%T29301-----
1/2 ts Coriander 7ground8
1C %ound each chop with a meat mallet! and slice the apple into si"
rings...
2C Flend the half and half and the eggs in a small bowl and then in a
shallow ba$ing dish! or on wa"ed paper! mi" the bread crumbs! ginger!
salt! Bcoriander! if desiredC! and allspice! and set aside...
)C (eat 2K to )K of Crisco oil in a deep fr#er or large saucepan to
)+&W... Dip the por$ chops and the apple rings into the egg mi"ture!
then into the bread crumbs to coat... -r# 2 pieces of por$ at a time
for * min until the crust is a deep golden brown and the por$ is no
longer pin$ in the center... Drain on paper towels...
.C -r# the apple rings for 2 to ) min. or until the# are a deep
golden brown! and drain them also on the paper towels...
+C Serve one apple ring on top of each por$ chop.

F(I*D *22PL%)! .( Z-CCHI)I
-----S50S93234 >2T-----
1 1/8 ts Salt
1/. ts %apri$a
1/2 ts hite pepper
1/. ts 9nion powder
1/. ts 4arlic powder
1/. ts 4round red pepper Bca#enneC
1/. ts Flac$ pepper
1/. ts Dried t#me leaves
1/8 ts Dried sweet basil leaves
-----234'5D253TS-----
1 c %eeled and coarsle# chopped
-eggplant or /ucchini
1/2 c 0ll purpose flour
1/2 c Dried bread crumbs Bver# fin
-eC
1/2 c >il$
1 5gg
Hegetable oil for fr#ing
%owdered sugar is optional
Combine seasoning mi" ingredients is a small bowl! mi"ing thoroughl#.
Sprin$le the vegetables evenl# with about 1/2 tsp of the mi". %lace the
flour in a small bowl and the breadcrumbs in another. 0dd 1 tsp of the
seasoning mi" to the flour and one tsp to the breadcrumbs! mi"ing each
well. B@se an# leftover mi" to season other vegetables before coo$ing.
2n a separate small bowl combine the mil$ and egg until well blended.
(eat 1 inch oil in a 2 Gt. saucepan or deep fr#er to )+& degrees. Aust
before fr#ing! dredge the chopped vegetables in the seasoned flour!
sha$ing off e"cess. or$ Guic$l# so flour doesnEt get too moist: itEs
best to use #our hands for this! but a slotted spoon will do. Then coat
well with the mil$ mi"ture! then Guic$l# with the breadcrumbs! sha$ing
off e"cess. %lace the vegetables in hot oil until dar$ golden brown!
about 2-) minutes! ma$ing sure to seperate the vegetable pieces as #ou
drop them into the oil. 0d<ust heat as necessar# to $eep at )+&
degrees. Drain and serve immediatel#.
Sprin$le lightl# with powdered sugar B2f desiredC


Fried %lligator
1.&& 0lligator meat
1.&& Ca#enne pepper
1.&& 9il
1.&& Hinegar
1.&& -lour
1.&& Corn meal
1.&& Salt M pepper to taste
Tenderloin fresh alligator tail! cutting pieces not to e"ceed 2KT 1K
thic$. %lace in shallow dish. %our on small amount of vinegar and add
salt and pepper and ca#enne to taste. 1et stand for appro"imatel# )&
minutes. hile gator soa$s! pour into dusting bag or other container
. parts corn meal to 1 part flour. %ut about 1K oil in s$illet and
heat to .&& degrees -. 'oll or sha$e alligator strips in dusting
mi"ture! then place in hot oil and fr# until golden. Serve hot.
Suggestions6 Tr# deep-fried 0lligator nuggets as an appeti/er.
BatterFried Dandelion
2 Cups Dandelion Flossoms
1 5gg -- beaten
1 Cup >il$
1 Cup -lour
1/2 Tsp. Salt
1/. Tsp. %epper
-at -or -r#ing
%ic$ the dandelions as close to the head as possible Bthe stems are ver#
bitterC. 'inse well: pat dr# with paper towels. Feat the egg! mil$!
flour! salt! and pepper in a small bowl. Dip each flower into the
batter.
Deep-fr# in oil that is hot but not smo$ing B)+&- - )*+-C! until golden
brown. Drain on paper towels and sprin$le with salt.
CHIPP*/% I)DI%) F(I*D B(*%D
2 1/2 c 0ll-purpose flour
1 1/2 tb Fa$ing powder
1 t Salt
)/. c arm water
1 tb Hegetable oil
1 tb 3onfat dr# mil$ powder
Hegetable oil Bfor deep
-fr#ingC
Cinnamon sugar
>a$es 8

Combine flour! ba$ing powder and salt in large bowl.
Combine water! oil and dr# mil$ powder and stir into
flour mi"ture until smooth dough forms. Turn out onto
lightl# floured surface. Inead . times into smooth
ball. Cover and let rest 1& minutes.

Divide dough into 8 balls. -latten with fingertips or
roll out each ball to form 8- to 1&-inch round. >a$e
small hole in center of each with finger or handle of
wooden spoon. 1ightl# flour rounds! stac$ and cover
with towel or plastic wrap. (eat about 1 inch oil to
)*+ - in deep fr#er. 4entl# place 1 bread round in
hot fat and coo$ until golden and crisp! 1 to 2
minutes on each side. Drain on paper towels. 'epeat
with remaining dough. Serve bread hot or at room
temperature! sprin$led with cinnamon sugar.

F(I*D C-C-#B*(
1 Cucumber
Salt
%epper
Crac$er crumbs
1 5gg -- beaten
Salad oil
%eel cucumber and cut lengthwise into 1/. inch slices. %at dr# between
paper towels: sprin$le with salt and pepper. Dip slices in crac$er
crumb! then in egg! and again in crumbs. Deep fr# in hot oil at )D&
degrees until delicatel# browned. Drain on absorbent paper.
F(I*D F(%2(%)! B*LLS

1 lb 4round por$
2 -inel# chopped green onions
1 sl >inced ginger
) tb Chic$en broth
1 tb Dar$ so# sauce
1 tb Dr# Sherr#
1 5gg
2 tb Cornstarch
) tb ater
. Dried bean curd sheet
0dditional cornstarch
1/. c Salt
2 tb S/echwan peppercorns
2 To . cups vegetable oil

Combine por$! onion! ginger! broth! so# sauce! Sherr#!
egg and 1 tablespoon cornstarch in bowl and mi" well.
Combine remaining 1 tablespoon cornstarch with water
in small bowl.

>oisten 1 bean curd sheet under running water. %lace
on wor$ surface and spread with 1/. of meat mi"ture.
'oll as for <ell# roll: brush long edge with dissolved
cornstarch to seal. 'epeat to ma$e three more rolls.
Cut each into slices 1 1/2 inches thic$: dip each end
in additional cornstarch to seal filling. BCan be done
) to . hours ahead to this point and refrigerated.C

-or salt6 Combine salt and peppercorns in small
s$illet and coo$ until browned. Crush in mortar with
pestle.

(eat oil in deep fr#er to )*+ deg. 0dd slices a
few at a time and fr# until crisp. Drain on paper
towels. Serve hot with peppercorn salt! if desired.


Crispy (attlesnake Coils

1 'attlesna$e: cut in strips
-lour
Salt M %epper
Crisco

%'5%0'0T293 Cut rattlesna$e into 8K strips about 1/.K thic$. Salt and
pepper lightl#. %ut flour into a container that can be covered. 0dd
strips. Sha$e. 'efrigerate for about two hours. This will allow the
flour to become stic$# and while the Crisco is heating in a deep
fr#er! pull the pieces apart and re-flour the pieces again. 0dd
flour if necessar#. hen the Crisco shortening is hot! add onl#
enough sna$e strips so that all pieces are covered b# the hot grease.
-r# until golden brown. Dump into a container that has been prewarmed
in the oven. Continue fr#ing the rest of the rattlesna$e strips.

39T56 The fried rattlesna$e strips will appear to be coiledU

S5'H234 @se a bas$et lined with a cloth nap$in. 0dd the fried! coiled
sna$e pieces. Cover with the nap$in.
Sri Lanka Fried Chiles

2. Dried ca#enne
9r <apone chiles
. tb Salt
1 Gt ater
9il

>a$e a brine from the salt and water. Soa$ the chiles for an hour in
the brine. (eat a good Guantit# of oil. hen itEs ver# hot! deep fr#
the chiles until the# are crisp. Drain! salt and serve.

This is the simplest wa# to fi" dried chiles. 2 am told it is eaten
as a snac$ at movie theaters in Sri 1an$a.


Te"as -ried 4reen Tomatoes

) large 4reen tomatoes -- T9 .
2 cups -lour
1 tablespoon Salt
1 tablespoon %epper
1 tablespoon 1awr#Es seasoned salt
2 5ggs
2 cups >il$
9il -- for fr#ing
Cut tomatoes into almost 1/2-inch thic$ slices.
>i" flour! salt! pepper and seasoned salt in one bowl.
>i" eggs and mil$ in another bowl. Dip each tomato slice into the mil$
mi"ture!then into the flour! bac$ to the mil$! and then to the flour
again.. coating well.
(eat oil in a deep-fr#er to )+& degrees: add battered tomato slices a
few at a time! and coo$ for + minutes! or until golden brown. Can also
be coo$ed in a heav# s$illet! turning once. 3ote. Jan$ees can
substitute crac$er crumbs for flour: Southerners can use cornmeal. 2n
an# case! adding a little flour will improve coverage.
Cro$ui$nolles
1 c Sugar
1/. c ater
1/2 ts 3utmeg
. 5ggs
. 1/2 c -lour!self-rising!sifted
Hegetable oil for deep-fr#in

1. 2n large mi"ing bowl! blend sugar and water: stir in nutmeg.
2. Feat in eggs! one at a time! beating well after each addition.
). 4raduall# blend in enough flour to ma$e a stiff dough that can be
easil# handled.
.. Turn out onto lightl# floured surface: divide in half.
+. 'oll out each half 1/2-inch thic$.
;. ith floured 2 1/2-inch doughnut cutter! cut out doughnuts.
*. (eat oil to )*+E-.: deep-fr# doughnuts until golden brown! turning
once.
8. Drain thoroughl# on paper towels.
D. Dust with sugar! as desired.
39T56 3ew 9rleans is $nown for its fried ca$es. The name derives from
the -rench verb KcroGuer!K to crunch.


!/IC*F(I*D SH(*DD*D B**F

)/. lb Feef sirloin or flan$ stea$
------------------------->0'230D5-------------------------
2 tb Dr# sherr#
2 tb So# sauce
1 ts Sugar
1 ts Cornstarch
1 sm Carrot
1 4reen bell pepper
2 'ibs celer#
1 sm 9nion
---------------------------S0@C5---------------------------
2 tb 'ice vinegar
1 tb So# sauce
2 ts Sesame oil
1 ts Sugar
1/2 ts Chili oil
1/2 ts Cornstarch

%reparation6 Trim and discard fat from beef. Cut beef
across the grain into 1 1/2-inch matchstic$ pieces.
Combine marinade ingredients in a medium-si/e bowl.
0dd beef: stir to coat. Set aside for )& minutes.

Cut carrot! bell pepper! and celer# into 1 1/2-inch
matchstic$ pieces. Thinl# slice onion. Set vegetables
aside separatel#.

Combine sauce ingredients in a small bowl and set
aside.

Coo$ing6 2n a deep fr#er add oil to a depth of 1 1/2 to 2 inches.
%lace over high heat until oil reaches about )*+ degrees -. 0dd beef!
half at a time! and deep fr# for 1 minute until browned! turning
occasionall#. 1ift out and drain on paper towels: set aside. Coo$
remaining beef.

'eheat oil to high heat . 0dd carrot and onion: coo$! stirring
constantl#! for 1 minute. 0dd bell pepper and celer#: fr# for 1 more
minute. Stir in sauce and beef. Coo$ until well mi"ed.


Hush Puppies
'ecipe F# 6 5li/abeth %owell
Serving Si/e 6 ; %reparation Time 6&6)&
Categories 6 0merican Freads
Freads! >uffins M 'olls 1ow -at
'ice Dressings
0mount >easure 2ngredient -- %reparation >ethod
-------- ------------ --------------------------------
2 cups cornmeal
2 teaspoons ba$ing powder
1 teaspoon salt
1 whole onion -- minced
2 tablespoons bacon fat
1 egg
2/) cup mil$
; cups peanut oil
>i" cornmeal! ba$ing powder! salt. Saute onion in bacon fat until
<ust limp: cool slightl#. Feat egg until light! stir in mil$ and onion.
Stir into dr# ingredients to form a stiff batter. (eat oil in deep
fr#er to )+& degrees. Shape batter into )K long crescents. -r# in
single-la#er batches in hot oil until golden brown.
Serving 2deas 6 Serve hot with fried fish.
S!(-FF.LI ,Honey Balls0

) 1arge eggs
1 tb Futter: softened
1 ts Sugar: plus
1/2 c Sugar
2 c 0ll-purpose flour
1/2 ts Fa$ing powder
1 c (one#
Hegetable oil: for deep-fr#i
Colored sprin$les

his$ together6 eggs! butter! 1 tsp sugar until foam#. 0dd ba$ing
powder: add flour. or$ the mi"ture into a soft dough with #our
hands. Divide dough into . pieces. 9n a floured surface! roll each
piece into a rope about the width of #our inde" finger and 12 inches
long. Cut the ropes into 1K pieces. Toss the pieces with enough
flour to dust them lightl# and sha$e off e"cess flour. (eat oil to
)*+- in a deep fr#er. -r# the struffoli a few handfuls at a time
until the# puff up and are golden brown. @sing a slotted spoon!
transfer to a paper towel to drain. Combine the hone# and the 1/2
cups sugar in a large saucepan over low heat: stirring until the
sugar has dissolved: $eep warm over low heat. 0dd the fried balls! a
few at a time! and turn them with a wooden spoon to coat on all
sides. Transfer the balls to a large platter and mound them into a
p#ramid! shaping with wet hands. Sprin$le with the colored sprin$les
and let stand for 1 to 2 hours. Then <ust brea$ off some pieces with
#our hands to eat.


Fried .ysters
1 Do/. large o#sters
seasoned flour
beaten egg
soft bread crumbs
fr#ing fat
tartar sauce
%ic$ over the o#sters carefull#! pat dr# in a soft
cloth! then roll in seasoned flour Bflour to which a little
salt and pepper have been addedC. Dip in beaten egg! then in
crumbs. This dipping ma# be repeated a second time if desired
and all loose crumbs should be sha$en off. -r# golden brown in
deep hot fat B)*+ degreesC using a fr#ing bas$et and fr#ing not more
than . o#sters at a time. Drain on soft crumpled paper toweling and
serve with tartar sauce.
Serves four.
-or %hiladelphia -ried 9#sters6
Dip first into ma#onnaise! then into crumbs after which dip them in
beaten egg and crumbs and fr# them in hot deep fat.

Fry Bread6 ,Baking Po"der (ecipe0
1 1/2 c @nbleached flour
1 c hole wheat flour
1 (alf cup cornmeal
. tb Fa$ing powder
2 tb Sugar
1 -ourth teaspoon salt
1 c arm mil$ Bwater can be
Substituted if desiredC
9il or Shortening for
-r#ing
-r# bread is one of the most popular and widespread of the modern
3ative 0merican 2ndian foods. There are two main t#pes of this bread
that are used for ever#thing from a Guic$ snac$ to an ever#da# dinner
bread. 2n the 3orth and 5ast regions! a fried #east bread is most
popular! while in the South and west regions a recipe utili/ing
ba$ing powder in lieu of #east is the more common form. 2n Te"as the
0labama-Coushatta use the same recipe as the 3ava<o -r# Fread listed
below.
2n a mi"ing bowl! sift together flour! ba$ing powder and salt. Stir
in mil$ and $nead briefl# with lightl# oiled hands until smooth. 'ub
the remainder of the one tablespoon of oil over the dough. Cover and
let sit in a warm area for about )& minutes. 5ither pat or roll out
enough dough to fit in the palm of #our hand in a circle about one
Guarter inch thic$. Deep fr# in a hot )+& degree oil for about one
minute per side or until golden brown. >a$es 1&-12 pieces.
3ote6 Dough can also be cut into triangles! sGuares or perfect
circles if rolled out and a coo$ie cutter li$e device is used. Serve
with hone#! maple s#rup! or as a bread for meals.
Special Fried Peanuts

%eanut oil
%eanuts
Salt

-ill deep-fat fr#er with peanut oil. 1et heat to )*+E-. %ut raw
shelled peanuts in fr#ing bas$et and drop down into hot oil. hen white
peanuts start turning brown! ta$e bas$et out and let drip. %our out on
paper toweling: salt while hot. 0fter the# are cool! place in airtight
containers to $eep fresh.


'FC Chicken
) pounds Chic$en pieces
1/2 cup -lour
1 pac$age Dr# 2talian-st#le salad dressing
Salt
1 5gg
2 tablespoons Club soda
1 cup panca$e mi" -- Bor moreC
1 teaspoon %oultr# seasoning
1 teaspoon %apri$a
1/. teaspoon %epper
9il for deep fr#ing Bthe rea
'inse chic$en pieces: pat dr# with paper towels. >i" flour with dr#
salad dressing mi" M salt to taste. Dip chic$en pieces in this mi"ture
and let sit for a couple of minutes. Feat egg and club soda: in another
shallow bowl! blend panca$e mi" with poultr# seasoning! papri$a and
pepper. Dip flour-coated chic$en pieces in egg mi"ture! then in panca$e
mi" mi"ture. 1et sit on wire rac$ while heating deep fat to )*+
degrees. Coo$ chic$en pieces! turning once! until a rich golden brown!
about 2&-2+ minutes. Drain on paper towels.8 Jield6 . servings.
Hariation6 To prepare 5TT'0 C'2S%J C(2CI53! dip the chic$en Bafter it
has been coated in the panca$e mi"tureC bac$ in the egg mi"ture and
again in the panca$e mi"ture. -r# until done.
B%)%)% <*L<*! D.-2H)-!S
2 1/2 c -lour
2 1/2 ts Fa$ing powder
1/2 ts Fa$ing soda
1/. ts 3utmeg
1/2 ts Salt
2 5gg
1/2 c (one#
1 Fanana
2 tb Futter or margarine
1/2 c Sour cream
1/2 ts Hanilla
-at for deep fr#ing
Sift together dr# ingredients. Feat eggs until light.
0dd hone# graduall# and continue beating until well
mi"ed. Feat in mashed banana! butter! sour cream and
vanilla. Stir in flour mi"ture. BDough should be
soft.C Chill 2 hours or longer. 'oll out on floured
board about 1/.-inch thic$. Cut with doughnut cutter.
2n deep fat heated to )*& -! fr# a few at a time. B-r#
the holes as well as the doughnuts.C Turn doughnuts
when the# rise to the surface and are brown on the
underside. -r# until brown on both sides. 'emove from
fat and drain thoroughl#.

3ote6 >a# form into long rolls and twist together to
form crullers! cutting off ever# 2 inches.
Fried Cra"5ish !ails

>>>>>--------------------------C'0-2S(-------------------------------
1 lb Crawfish tails! peeled!
-- and deveined
1/2 c Sherr#
1 1/2 c -lour
2 lg 5ggs
1 pn Salt
12 o/ Feer! dar$
1 ds %epper! ca#enne
%epper Bto tasteC
Salt Bto tasteC
9il Bfor deep fat fr#ingC
>>>>>---------------------------S0@C5--------------------------------
2 lg 5gg #ol$s
1 tb Auice! lemon
1/2 ts >ustard! dr#
1/. ts Sauce! orcestershire
1 ds Tabasco
)/. c 9il
1 tb ater! hot
1 tb Sherr#
1 ts Chives! minced
1 ts Ietchup
1 ds %epper! ca#enne
%epper Bto tasteC
Salt Bto tasteC

Crawfish6
RRRRRRRRR

>arinate the tails in sherr# for an hour or more. >eanwhile! mi"
the cup of flour! eggs! salt and ca#enne until smooth and slowl# add
beer to ma$e the batter the consistenc# of panca$e batter. Drain
tails and roll in remaining flour. Sha$e off e"cess and dip in
batter. -r# in hot oil until golden.

Sauce6
RRRRRR

Feat the #ol$s with lemon <uice! mustard! orcestershire and
Tabasco. Slowl# dri//le in oil to form ma#onnaise base. 0dd hot
water to stabili/e the sauce. -old in remaining ingredients and
correct seasoning. Serve with hot crawfish tails.

F(I*D (%BBI! I) B(*%DC(-#BS
'ecipe F# 6
Serving Si/e 6 . %reparation Time 6&6&&
Categories 6 >eats >ain dish
0mount >easure 2ngredient -- %reparation >ethod
-------- ------------ --------------------------------
) tb >il$
1 o/ -lour
1/. ts Salt
1/. ts Flac$ pepper
1 . lb rabbit! cleaned
- cut into serving pieces
1 5gg -- lightl# beaten with
1 t ater
) o/ -resh breadcrumbs
Hegetable oil for deep fr#in
. %arsle# sprigs
>ethod6 %lace mil$ in one bowl and mi" together flour! salt and
pepper in another. Dip rabbit in mil$ then flour mi"ture! coating
thoroughl#. set aside for 1& minutes.
Combine egg and water in one bowl and breadcrumbs in another. dip
rabbit first in egg mi"ture! then in breadcrumbs! coating thoroughl#.
-ill deep fr#er one third full with oil and heat until it reaches );&
degrees f or a cube of dr# bread dropped into the oil turns brown in +&
seconds.
-r# the rabbit pieces for 2& minutes or until tender when pierced
with a for$. 'emove from pan and drain on paper towels. 0rrange on a
serving dish garnish with parsle# sprigs and serve immediatel#.
This can be served with sauteed potatoes and an# fresh green
vegetables.


S%L<%!I.) %(#+ D.-2H)-!S
0mount >easure 2ngredient -- %reparation >ethod
-------- ------------ --------------------------------
2 tb Hegetable shortening
1 c Sugar
2 Featen eggs
. )/. c -lour
2 ts Fa$ing powder
1 t Salt
)/. c >il$
1/2 ts 3utmeg
1/2 ts Hanilla powder or
-vanilla e"tract.
Cream shortening and sugar until fluff#. 0dd eggs and
vanilla if using e"tract and beat well. Combine dr#
ingredients Bincluding vanilla if using powderC then
sift together. 0dd dr# mi"ture to creamed mi"ture!
alternating with mil$. 'oll dough 1/2 inch thic$ on
floured board. Cut into rounds! and cut out centers. 0
glass wor$s well for cutting! with a small! empt#
prescription pill bottle to cut the centers. The
centers can be rolled together for more doughnuts or
fried as the# are for Edonut holes.E Deep fr# in
vegetable oil! turning once! until browned. Drain on
grocer# bag Bto absorb oilC and dust with
confectionerEs sugar. Jield6 depends on how thin #ou
roll! and what #ou do with the centers.


Corn Dogs
; fran$furters
1/2 cup #ellow corn meal
1 cup sifted all-purpose flour
1 teaspoon salt
1/. teaspoon ba$ing powder
1 cup mil$
1 large egg
vegetable oil for fr#ing
%at fran$furters dr# and set aside. 2n a bowl whis$ together the
cornmeal! flour! salt! and ba$ing powder. 2n a small bowl whis$
together the mil$ and egg until combined. 0dd the mil$ mi"ture into
the dr# ingredients! whis$ing until smooth.
2n a deep pot heat ) to . inches of oil to )*+ degrees -. Dip a
fran$furter in the batter and coat completel#. -r# until browned about
2 to ) minutes. Two to three fran$furters can be fried at a time.
Transfer to paper towels to drain. 0llow oil to return to appropriate
temperature and fr# remaining fran$furters in same manner.
Jield6 ; corn dogs

Coconut -ried 2ce Cream

1 Gt 2ce cream! vanilla
2 5ggs: beaten
1/2 ts Hanilla e"tract
. c Coconut-flavored coo$ie
-crumbs
1/2 c Coconut! fla$ed

%lace 8 scoops of ice cream on a coo$ie sheet: free/e at least 1 hour
or until firm.

Combine eggs and vanilla: mi" well! and divide in half. Cover half
of egg mi"ture and chill. Combine coo$ie crumbs and coconut: divide
mi"ture in half. Set half of crumb mi"ture aside.

Dip each ice cream ball in egg mi"ture! and dredge in crumbs mi"ture.
%lace on a coo$ie sheet! and free/e at least 1 hour or until firm.
'emove from free/er: dip in remaining egg mi"ture! and dredge in
remaining crumb mi"ture. 'eturn to coo$ie sheet: cover and free/e
several hours or until firm. -r# ice cream balls in deep hot oil
B)*+ degreesC for )& seconds or until golden brown. Drain on paper
towels! and serve immediatel#.

D**P F(I*D CH*((I*S
1 lb -resh ripe red cherries
1 c -lour! all purpose
1/. c Sugar
1/) c >il$
1/) c Dr# white wine
) 5ggs
-fat for fr#ing
ConfectionerEs sugar
Cinnamon
K-resh fruit coated with batter and deep fried is a favorite dessert
in several eastern 5uropean countries. %lums! apples or currants are
prepared in the same manner. 2n (ungar# this dessert is called
Cseres/n#e IisutveK.
ash cherries and wipe dr#. Do not remove stems. Tie with thread to
form clusters of . cherries. Combine flour! sugar! mil$! wine and eggs
in a bowl. >i" to ma$e a smooth batter. Dip each cluster of cherries
into batter! coating well: and drop into a $ettle of deep hot fat B)*+-
on fr#ing thermometerC. hen golden! remove with a slotted spoon and
drain. Serve at once with confectionerEs sugar and cinnamon.

S5'H5S6;

Deep Fryed #o==arella Cu7es
Pizzaola Sauce
1 tablespoon olive oil
1/3 cup finely chopped onion
1 clove garlic, crushed in press
1 cup tomato sauce
1/4 cup water
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon hot red pepper flaes
!ozzarella "ubes
1 pound !ozzarella cheese, cut in 3# 1$ cubes
1/2 cup all%purpose flour
3 large eggs, beaten
3/4 cup &talian bread crumbs
1' strands spaghetti, broen into 3# 3%inch lengths
vegetable shortening or oil, for frying
(o mae the sauce) &n a small saucepan over medium heat, heat the oil* +dd the onion
and coo, stirring occasionally, until golden, about 4 minutes* +dd the garlic and coo
until fragrant, about 1 minute* Stir in the tomato sauce, water, oregano, basil, and red
pepper flaes* ,ring to a simmer and reduce heat to low* Simmer until slightly thicened,
about 1' minutes* Set aside and eep warm* -(he sauce can be prepared up to 1 day
ahead, covered, and refrigerated* .eheat before serving*/
(o mae the cubes) Preheat the oven to 2'' degrees 0* 1ine one baing sheet with wa2ed
paper, and another baing sheet with paper towels* &n a deep 3utch oven, melt vegetable
shortening over high heat to a depth of 2 to 3 inches and heat it to 3#4 degrees 0*
Place the flour in a shallow bowl* ,eat the eggs in another shallow bowl* Place the bread
crumbs in a third shallow bowl* 5ne at a time, roll each mozzarella cube in the flour, dip
in the eggs, then coat completely with the bread crumbs* Set aside on the wa2ed paper*
3eep%fry the spaghetti until golden brown, about 2 minutes* 6sing a wire%mesh simmer,
transfer to the paper towels to drain and cool* &n batches, without crowding, deep%fry the
mozzarella cubes until golden brown, about 3 minutes* 6sing the simmer, transfer to the
paper towels and eep warm in the oven while frying the rest*
(o serve, spear each cube with a spaghetti stic* Serve immediately with a bowl of the
warm sauce for dipping*
!aes 3# cubes* -4 to # appetizer servings/
!una Cro$uettes
Serve these deep fried tuna cro7uettes with 0rench fries or rice
2 tablespoons butter
1/4 cup all%purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
1 cup mil
2 cans -9 ounces each/ tuna, drained
2 tablespoons chopped parsley
1/2 teaspoon lemon :uice
fine dry bread crumbs
1 egg, lightly beaten
2 tablespoons water
oil for deep frying
&n medium saucepan, melt butter* +dd flour, salt and pepper; mi2 well* <radually add
mil and coo until thic, stirring constantly* Stir in tuna, parsley and lemon :uice; mi2
well then chill* Shape mi2ture into 8 cro7uettes; roll in crumbs, dip into slightly beaten
egg mi2ed with water and roll again in crumbs* 0ry in small batches in deep fat at about
39'= for about 4 minutes
"ro7uettes should be golden brown* (ransfer tuna cro7uettes to paper towels to drain*
Serves 4
Crispy Potato Skins
Serve these potato sins with sour cream and chives, shredded cheese, salsa, bacon bits,
or other toppings*
&><.?3&?>(S)
4 large baing potatoes, scrubbed
salt
pepper
oil for deep frying
sour cream mi2ed with chives, optional
shredded cheese, optional
P.?P+.+(&5>)
Pric potatoes in several places with a for; bae in a 4''= oven until tender, about 1
hour*
.emove, cool slightly, and cut in halves lengthwise* Scoop out potatoes and refrigerate
for another meal or casserole topping*
"ut sins in half again*
@eat oil in a deep fryer to 394=* Place potato sins in deep fryer baset; lower into oil and
deep fry for about 2 to 3 minutes, or until sins are browned and crisp*
(ransfer potato sins to paper towels to drain* Sprinle with salt and pepper* Serve with
sour cream and chives, if desired, or top with cheese and place under the broiler to melt*
DeepFried Li4er Strips
1 pound calfAs liver
1 teaspoon salt
1 teaspon dried leaf oregano
3ash pepper
1/4 cup olive oil
2 tablespoons lemon :uice
".&S"5 Shortening for deep frying
1emon wedges -optional/
Parsley -optional/
"ut liver into strips, 2%1/2 2 1/2 inch, and put into a bowl; sprinle with salt, oregano, and
pepper* +dd olive oil and lemon :uice* Stir to coat liver* "over and refrigerate for 2 hours
or longer*
@eat "risco to 3#4' in a deep saucepan or deep fryer*
.emove liver from marinade* 0ry several strips at a time in hot "risco for 2' to 3'
seconds or until brown* Serve immediately garnished with lemon wedges and parsley, if
desired*


Farmhouse Fried Pork and %pples
"risco Shortening for deep frying
# boneless loin por chops, 1/2 inch thic
1 large apple, peeled and cored
2 eggs, slightly beaten
2 tablespoons mil
1 cup unseasoned dry bread crumbs
1 teaspoon ginger
3/4 teaspoon salt
1/2 teaspoon ground coriander -optional/
1/4 teaspoon allspice
@eat 2 to 3 inches "risco to 3#4B0 in deep%fryer
Pound each chop to 1/4 inch thicness with meat mallet* Slice apple into # rings*
"ombine eggs and mil in shallow bowl or pie plate* !i2 well*
3ip por and apple rings in egg mi2ture* "oat with crumbs*
0ry por and apple rings, a few at a time, in oil heated to 3#4B0* 0ry 2 or 3 minutes or
until deep golden brown* (urn as needed for even browning* 3rain on paper towels


Chicken 'ie4
4 large whole chicen breasts, sinned and boned
1 teaspoon salt
1/3 cup butter or margarine
1 tablespoon minced parsley
1 teaspoon lemon :uice
1 clove garlic, minced
1/3 cup all%purpose flour
1%1/2 cups dry bread crumbs
2 eggs, lightly beaten
".&S"5 Shortening for deep frying
"ut chicen breasts in half and sprinle with salt*
"ream butter, parsley, lemon :uice, and garlic* Spread 2 teaspoons along the center length
of each chicen breast half* (uc in ends and long sides around flavored butter; sewer or
tie to close*
Place flour and bread crumbs in separate flat dishes; beat eggs in a shallow bowl* 3ip
each prepared chicen breast first in flour, then eggs, and then crumbs* Place seam%side%
down on a plate; refrigerate for at least 2 hours or until crumbs are set*
@eat a 1%1/2%inch layer of "risco to 3#4B0 in a deep fryer* 0ry chicen rolls in hot "risco
for 4 minutes or until done* .emove with slotted spoon* Serve immediately with brown
rice*


Fish Sticks6 !aco Style
".&S"5 Shortening for deep frying
1 pacage -C ounces/ frozen fish stics
1/4 cup taco sauce
1/2 cup shredded !onterey Dac cheese
@eat "risco to 3#4) in deep saucepan or deep fryer* 0ry frozen fish stics in hot "risco for
3 minutes or until browned* 3rain on paper towels*
+rrange fried fish stics on a broilerproof serving platter* 3rizzle taco sauce over fish
stics; sprinle with cheese*
,roil 4 inches from heat for 1 to 2 minutes or until cheese is melted


Pineapple Drumsticks
1 egg, slightly beaten
1/4 cup water
2 tablespoons mil
1/4 cup all%purpose flour
1 tablespoon cornstarch
1 tablespoon cornmeal
1/8 teaspoon baing powder
12 broiler%fryer chicen drumstics
".&S"5 Shortening or ".&S"5 Stic for deep frying
Pineapple Sauce
1 cup green pepper chuns
1/2 cup coarsely chopped onion
1 tablespoon ".&S"5 all%vegetable shortening or 1 tablespoon ".&S"5 Stic
1 can -2' ounces/ pineapple chuns in pineapple :uice, drained; reserve :uice
2/3 cup cider vinegar
1/2 cup paced brown sugar
2 tablespoons soy sauce
4 teaspoons cornstarch
2 tablespoons water
"ombine egg, water, and mil* "ombine flour, 1 tablespoon cornstarch, cornmeal, and
baing powder; add to first mi2ture and mi2 until smooth* 3ip each drumstic into batter,
letting e2cess batter drain for a couple of seconds*
@eat "risco to 34'B0 in a deep fryer or a large heavy saucepan* 0ry drumstics in hot
"risco for 14 to 1# minutes or until chicen is crisp, brown, and tender* .emove with
slotted spoon and place on paper towels*
Ehile chicen is frying prepare sauce* !elt 1 tablespoon "risco in a saucepan* SautF
green pepper and onion for 3 to 4 minutes or until crisp%tender* +dd reserved pineapple
:uice, vinegar, brown sugar, and soy sauce* !i2 cornstarch into water* +dd to sauce until
blended, stirring constantly* +dd pineapple chuns* ,ring to boiling, stirring
occasionally* "oo for 2 minutes*
Spoon half of sauce over fried drumstics* Serve with cooed rice and remaining sauce*


Deep Fryer #onte Cristo Sand"ich
vegetable oil
12 slices white bread
8 slices <ruyGre cheese
1/2 lb* sliced cooed ham
1 (bs* plus 1 tsp* prepared mustard
1/2 lb* sliced cooed chicen breast
toothpic
4 eggs, beaten
3/4 cup mil
@eat oil in an electric deep fryer to 4''=0* Place a slice of cheese on a slice of bread and
top with ham slice* Spread with mustard and top with another piece of bread* "over with
another slice of cheese, chicen and last piece of bread* "ut triple decer sandwich into
7uarters and secure with toothpics* "ombine egg and mil in a bowl* 3ip sandwich
7uarters into egg mi2ture, coating all sides* 3eep fry 3%4 minutes until golden* 3rain on
absorbent paper* .emove toothpics before serving*
Deep Fryer Cinnamon Funnel Cakes
vegetable oil
2 cups all purpose flour
2 (bs* sugar
1 tsp* baing powder
1 tsp* ground cinnamon
1/4 tsp* salt
2 eggs, lightly beaten
1%1/4 cups mil
1 cup powdered sugar
@eat oil in an electric deep fryer to 394=0* "ombine ne2t 4 ingredients in a mi2ing bowl*
"ombine beaten eggs and 1 cup mil in another bowl* Stir into flour mi2ture until
smooth* &f batter is too thic, stir in additional mil* 0ry one cae at a time* @olding
finger over funnel spout, pour about 1/3 cup of batter into funnel* @old funnel over
preheated oil and release finger* 6sing a circular pattern, pour batter into fryer* 0ry about
1%1/2 minutes until golden* (urn and fry another 1%1/2 minutes* (ransfer cae to
absorbent paper to drain* Sprinle with powdered sugar* .epeat process until batter is
used* Serve warm* +lternately) ,atter may be slowly poured into hot oil from a glass
measuring cup*
Deep Fryer Corn Fritters
vegetable oil
3 large eggs
1/2 cup unsalted butter, melted
1/2 cup mil
2/3 cup all purpose flour
1 (bs* plus 2 tsp* baing powder
1/2 cup brown sugar
1/4 tsp* salt
1 lb* corn, thawed if frozen, drained
9 ounces canned creamed corn
"ombine eggs, butter and mil in a bowl and beat with an electric mi2er on medium
speed* +dd ne2t 4 ingredients and mi2 thoroughly* ,eat in remaining ingredients on low
speed* @eat oil in an electric deep fryer to 39'=0* <ently drop large spoonfuls of batter
into fryer* 3o not crowd* 0ry, turning occasionally, until golden on all sides* 3rain on
absorbent paper*
Cala7ashStyle Flounder
4%1/4 flounder fillets, sinned, about # ounces each
2/3 cup mil
1/2 cup buttermil baing mi2
1/2 cup white cornmeal
2 cups vegetable oil
3/4 lemon, cut in wedges
4%1/4 sprigs parsley
Place flounder fillets in a shallow baing dish* Pour in enough mil to cover* !arinate 14
minutes* "ombine baing mi2 and cornmeal in a bowl* (oss with a for to blend* @eat 2
inches of oil in a heavy nonstic sillet over medium%high heat to 3#4=0 or until a 1 inch
bread cube turns golden brown in #' seconds* 3rain fish from mil mi2ture* 3redge each
fillet in cornmeal mi2ture, coating well on both sides* Shae off e2cess* +dd fillets to hot
oil and deep%fry about 4 minutes, turning once, until golden brown and crisp on both
sides* (ae care to maintain correct oil temperature* 3rain on paper towels and serve hot,
garnished with lemon wedges and parsley sprigs*
Deep Fryer %pple Dumplings
vegetable oil
1/4 cup unsalted butter
# <ranny Smith apples, peeled, cored and cut into bite%sized pieces
1/4 cup brown sugar
1 tsp* ground cinnamon
1 tsp* lemon zest
1' wonton wrappers
1/4 cup confectionerAs sugar
!elt butter in a heavy nonstic sillet over medium heat* SautF apples and ne2t 3
ingredients, stirring occasionally, until softened* (ransfer to a bowl and chill well* Place
about 1/4 cup of apple mi2ture in the center of each wonton wrapper* !oisten edges of
wrapper with water and bring corners to the top, forming a point, and press firmly* .epeat
with remaining wrappers and filling* @eat oil in an electric deep fryer to 394=0* +dd
dumplings to fry baset 2 at a time* 1ower into hot oil and fry until golden* 3rain on
absorbent paper and serve hot sprinled with confectionerAs sugar*
Jalape>o 'ickers
1' to 12 fresh :alapeHo peppers or 1 -3 1/2%ounce/ can :alapeHo peppers
"ream "heese
1/2 cup flour
1 egg
1/2 cup mil
2 tablespoons bread crumbs
1/4 teaspoon onion salt
1/8 teaspoon garlic salt
1/4 teaspoon vegetable oil
1/4 cup flour
1 teaspoon sugar
"+6(&5>) Eear plastic gloves when woring with peppers* 3o not touch eye area*(o
prepare fresh :alapeHo peppers) rinse, cut in half lengthwise, remove seeds and stems,
place in boiling water and remove after 2 minutes; drain well*
(o prepare canned :alapeHo peppers) drain, cut in half lengthwise, and remove seeds and
stems*
0ill each pepper half with cream cheese until slightly rounded* Place 1/2 cup flour in
separate bowl, set aside* &n a second bowl, beat egg with mil* &n a third bowl, prepare
breading by combining bread crumbs, onion salt, garlic salt and oil* Stir in flour and sugar
until mi2ed thoroughly* .oll each pepper in flour, dip in egg mi2ture and then cover with
breading* 0or a heavier breading, dip in egg mi2ture again and cover with breading a
second time* <ently set aside until ready to deep fry*
3eep fry appro2imately 1 to 2 minutes or until golden brown* -(ip) .emove immediately
if cream cheese filling appears through the coating*/ Place fried peppers on paper
toweling* Serve warm* &f desired, serve with salsa*
Curried Chicken S$uares
18 slices soft white bread
3 tablespoons soft bread crumbs
1 -4%ounce/ can chun white chicen or 3/4 cup minced cooed chicen
1/4 cup roasted shelled Iirginia type peanuts
1/4 cup minced green onion
1/8 teaspoon 4%spice powder or +llspice
1 teaspoon curry powder
1/4 teaspoon sugar
3ash pepper
1 teaspoon soy sauce
2 tablespoons chopped parsley
1 egg yol, slightly beaten
.emove crusts from bread; cover with a damp towel or plastic wrap to eep soft* !ae
crumbs from crusts by putting a few at a time into a blender* "ombine 3 tablespoons
bread crumbs with chicen, peanuts, green onion, 4%spice powder, curry powder, sugar,
pepper, soy sauce, and parsley; mi2 well* .oll bread slices very thin with a rolling pin*
"ut each s7uare in half, place a teaspoon of chicen mi2ture on each piece* ,rush edges
of bread with egg yol; fold in half to form a s7uare* Pinch to seal, trimming if necessary*
>5(?) !ay be made ahead of time and refrigerated or frozen* Jeep s7uares covered to
prevent drying* &n deep fryer, fry 3 or 4 at a time, turning once until desired browness is
reached -about 2 minutes/* .emove from oil and drain on absorbent paper* .epeat until
all s7uares are cooed* !ay be served with mustard sauce*
!aes about 3#
.l1 <iginia Peanutty Chicken Bites
1 1/2 cups finely chopped roasted shelled Iirginia type peanuts
1/4 cup cornstarch
1/2 teaspoon sugar
1/4 teaspoon powdered ginger
2 tablespoons lemon :uice
2 egg whites, lightly beaten
2 whole chicen breasts, sinned and boned
Put chopped peanuts in a C%inch pie plate* &n a small bowl, combine cornstarch, sugar,
and ginger; blend in lemon :uice and egg whites* "ut chicen into thin slices* 3ip slices
in egg mi2ture, then roll in peanuts to coat* "oo 3 or 4 "hicen ,ites at a time in deep
fryer until desired browness is reached -about 2 minutes/, turning once* .emove from oil,
and drain on absorbent paper* .epeat until all ,ites are cooed* !ay be served with
peach sauce*
!aes about 3'
Chili Cheese Balls ,#e?ican !id7it0
3 tablespoons chopped Dalapeno chilies
1 -8%ounce/ pacaged grated Parmesan cheese
1 -8%ounce/ pacage cream cheese
2 egg yols
1/2 cup chopped roasted shelled Iirginia type peanuts
,read crumbs
!i2 chilies, cheeses, and egg yols together until well blended; add peanuts* 0orm into 1%
inch balls* .oll in bread crumbs; refrigerate* "oo 3 or 4 at a time in deep fryer, until
they float in oil and desired browness is reached -about 2 minutes/* .emove from oil and
drain on absorbent paper* .epeat until all "heese ,alls are cooed*
!aes about 92
Beignets ,)e" .rleansStyle S$uare Donuts0
1 -1%pound/ pacage @ot .oll !i2
1/4 cup sugar
1 teaspoon vanilla
"onfectionersA sugar, sifted
Prepare roll mi2 according to pacage directions, adding 1/4 cup sugar to flour mi2ture
and vanilla to hot water* Ehen neading is completed, proceed as follows) "oat a bowl
with shortening or oil; roll ball of dough in bowl to coat with oil* "over with wa2ed paper
and a towel* .efrigerate for several hours or overnight* .emove dough from refrigerator;
punch down and cut in half* 5n a lightly floured surface, roll each half to mae a C% 2 12%
inch rectangle* "ut each into 12 -3%inch/ s7uares* "over with a towel and let rise for 3'
minutes* 3eep fry beignets, two at a time, in deep fryer* 0ry 1 1/2 minutes; turn and fry 1
1/2 minutes or until golden brown* Sprinle generously with confectionersA sugar*
!aes 2 dozen
Bo"ties
2 cups flour, plus e2tra for rolling
1/3 cup confectionersA sugar, plus e2tra for dusting
4 tablespoons unsalted butter, chilled, cut into small pieces
1 egg plus 3 egg yols
1/4 cup sour cream
2 teaspoons lemon :uice
3 to 4 teaspoons grated lemon peel, or to taste
Iegetable oil for frying
&n medium bowl, sift together flour and confectionersA sugar* "ut in chilled butter until
mi2ture is sandy looing* +dd egg and yols, sour cream, lemon :uice and lemon peel*
<ently mi2 with for until :ust combined*
(urn dough onto lightly floured surface and gently nead until dough is smooth* 0orm
into 2 diss, wrap in plastic wrap and refrigerate for about 1 hour*
Preheat oil in deep fryer* 6sing only as much flour as necessary, roll one dis out no
more than 1/8%inch thic* Eith a pastry wheel, cut dough into 2% by 4%inch rectangles*
!ae a 3/4%inch diagonal slit in center* Pull one end through slit and gently pull as far as
it will go without tearing* 1et sit about 1' minutes before frying* .epeat with second
dis* +gain let bowties sit about 1' minutes before frying* 0ry a few at a time until
golden on both sides, turning carefully as needed* 3o not overcoo* 3rain on paper
towels* 3ust with confectionersA sugar when cool*
.ose Iariation) 6sing fluted or plain biscuit cutters, cut circles of three different sizes*
Put the circles one on top of the other, with the smallest on top* Pinch together securely in
the middle, forcing the circles to bend upward* 1et sit for about 1' minutes before frying*
"arefully place in oil* 6sing a wooden spoon, gently hold under the oil to brown* 3rain
on paper towels* 3ust with confectionersA sugar and place a drop of :am in the center*
Bu>uelos
2 cups all%purpose
1 teaspoon baing powder
1/2 teaspoon salt
1 tablespoon sugar
2 teaspoons anise seeds, pulverized or ground in a spice grinder
1 egg
1/2 cup mil
2 tablespoons unsalted butter, melted
Iegetable oil for frying
1/2 cup sugar
1 tablespoon anise seed, pulverized
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
&n medium bowl, sift together flour, baing powder, salt, sugar and ground anise* &n a
second bowl, whis together egg, mil and butter* Stir into flour mi2ture until combined*
5n a lightly floured surface, gently nead until dough is smooth and elastic* Shape into
balls about 1 1/2 inches in diameter* "over and let rest 14 to 3' minutes* -3ough may be
refrigerated overnight, if necessary*/ Preheat oil in deep fryer*
.oll each ball of dough into a thin dis, about 4 to 4 inches wide* 0ry one dis at a time,
until golden, about 2 minutes, turning fre7uently* 3rain on paper towels* Sift sugar, anise,
coriander, cinnamon and cloves together* Sprinle ,unHuelos with spiced sugar mi2ture
while still warm and serve
Cardamon Funnel Cakes
2 cups all%purpose flour
2 tablespoons sugar
1 teaspoon baing powder
1 teaspoon ground cardamon
1/4 teaspoon salt
2 eggs, lightly beaten
1 to 1 1/4 cups mil
"ombine flour, sugar, baing powder, cardamon, and salt in a mi2ing bowl* "ombine
beaten eggs and 1 cup mil; pour into flour mi2ture and stir until smooth* &f batter is too
heavy, add additional mil* ,atter should pour in a heavy stream* Pour about 1/3 cup of
batter into funnel* -@old finger over end as funnel is filled*/ @old funnel over preheated
oil in deep fryer; release finger and let batter pour into fryer in a circular pattern* 0ry 1
1/2 minutes; turn and fry another 1 1/2 minutes* 0ry one cae at a time* "ontinue until all
batter is used* Serve warm with powdered sugar or syrup*
!aes about #

Su5ganiyot
3/4 cup orange :uice
1/2 cup margarine
1/4 cup sugar
2 pacages dry yeast
3 1/2 cups flour
2 eggs, beaten
3ash of salt
Iegetable oil for frying
1 cup sugar
1 tablespoon cinnamon
&n small saucepan, combine :uice, margarine and sugar* @eat until margarine melts and
ingredients are blended* "ool the mi2ture until it is luewarm* +dd yeast to mi2ture in
saucepan and stir until dissolved* &n large bowl, combine flour, eggs and salt* +dd to
:uice%yeast mi2ture* !i2 well*
(urn dough onto lightly floured surface and nead until dough is smooth and elastic*
Place dough in greased bowl, cover with a cloth and let rise in a warm place for 1 to 1 1/2
hours*
Punch down* 5n lightly floured surface, roll dough to 1/2%inch thicness and cut
doughnuts using a 2%inch cutter* Place doughnuts on wa2ed paper about 1 inch apart and
let rise for another 3' to 44 minutes* Preheat oil in deep fryer* 0ry in hot oil, a few at a
time, until golden* 3rain well on paper towels* "ombine 1 cup sugar and 1 tablespoon
cinnamon in a plastic bag and shae well* (hen add fried doughnuts, a few at a time, and
shae until each is coated with the mi2ture*
Lithuanian Fried Cookies
# egg yols
# tablespoons dairy sour cream
1 teaspoon vanilla
1 teaspoon grated lemon peel
3ash salt
1 1/4 cups all%purpose flour
2 tablespoons flour
,eat egg yols, sour cream, vanilla, lemon peel, and salt together until well mi2ed* +dd 1
1/4 cups flour, stirring to form a soft dough* Sprinle 1 tablespoon flour on pastry cloth or
other surface* (urn dough out onto floured surface* Sprinle remaining flour over surface*
Pat and roll dough to form a 1#% 2 14%inch s7uare* 1et stand a few minutes before cutting*
!ae 8 cuts -2%inches apart/ across 1#%inch sides* !ae 4 cuts across the 14%inch side*
Kou will have 42 -2% 2 3%inch/ rectangles* "ut these each diagonally to mae 84 triangles*
!ae a slit in the center of the widest end; pull the other end through* &n deep fryer, coo
3 or 4 at a time, turning once, until desired browness is reached -about 2 minutes/*
.emove from oil and drain on absorbent paper* .epeat until all cooies are cooed*
!aes about 84
Batter Fried .riental Dinner
1 egg
3/4 cup ice water
1 cup all%purpose flour
2 to 3 tablespoons "hinese Seasoning !i2
2 turey, por or beef cutlets 5. 1' cleaned and shelled green shrimp
Salt and pepper
12 or 1# assorted mushrooms, pepper strips, pea pods, eggplant slices 5. s7uash slices
5. 2%inch pieces of asparagus
2 cups cooed rice
Preheat oil in deep fryer* ,eat together egg, ice water, flour and seasoning; mi2 until
smooth* +dd an ice cube or two to eep mi2ture cool* Sprinle meat with salt and pepper
and cut into thin strips* Select an assortment of vegetables* 3ip meat and vegetables into
batter a few at a time* 0ry 2 to 4 minutes or until golden brown* (o serve, arrange an
assortment of vegetables and meat on plate with a scoop of rice* &f desired, serve with
!ahogany 3ip -below/ and soy sauce*
!aes 2 servings
!ahogany 3ip
1 8%ounce can :ellied cranberry sauce
1/4 cup orange marmalade
1 tablespoon soy sauce
1 tablespoon wine vinegar
1/2 teaspoon dry mustard
Sprinle of dried red pepper flaes
"ombine all ingredients in a small saucepan* @eat, stirring, until cranberry sauce and
marmalade are melted* Serve warm or cold*
!aes about 1 cup
<eggie Fritters "ith !hai Peanut Sauce
1 cup all%purpose flour
1 tablespoon baing powder
1/4 teaspoon salt
4 teaspoons vegetable oil
2/3 cup cold water
4 cups asparagus tips, broccoli or cauliflowerettes, carrot stics, pea pods, zucchini slices,
or mushrooms
(hai Peanut Sauce -.ecipe below/
"ombine flour, baing powder, and salt in bowl* Stir in oil and mi2 until a loose ball is
formed* +dd water gradually, mi2ing until a stiff batter is formed* ,lanch asparagus,
broccoli, cauliflower, and carrots -zucchini and mushrooms do not have to be blanched/
by dipping them into boiling water for 1 minute; drain and cool under cold running water*
3ry on paper towels* 3ip vegetables into batter, allowing e2cess to drip off* "oo 3 or 4
at a time, until they float in oil and desired browness is reached -about 2 minutes/*
.emove from oil and drain on absorbent paper* .epeat until all vegetables are cooed*
!aes about 1 1/3 cups batter
(hai Peanut Sauce
2 tablespoons finely chopped onions
3/4 cup roasted shelled Iirginia%type peanuts
1/4 cup shredded coconut
3/4 cup water
1/2 teaspoon garlic powder
2 teaspoons brown sugar
1/4 to 1/2 teaspoon "ayenne
2 tablespoons soy sauce
2 tablespoons lemon :uice
Put onions, peanuts, coconut, water, garlic powder, sugar, and "ayenne in a blender
container; blend until almost smooth* Pour into a small sauce pan* "oo and stir until
mi2ture boils and thicens* !ay be served warm or cold*
!aes about 1 cup
De4iled *gg (oll -ps
# hard cooed eggs
3 tablespoons mayonnaise
2 teaspoons 3i:on mustard
2 teaspoons minced pimiento
1/2 teaspoon minced dill or chives
12 phyllo dough sheets
1 egg white, lightly beaten
"ool eggs and peel* "ut in half lengthwise and carefully remove yols* Set white aside*
!ash yols and mi2 with remaining ingredients, e2cept phyllo dough and egg white* 0ill
cooed egg whites with mi2ture; cover and chill* "ut each filled half egg in half
lengthwise to mae 24 pieces*
Eoring 7uicly, fold 1 sheet of phyllo dough into 7uarters; cut in half* Place one deviled
egg piece at one end* ,rush sides with lightly beaten egg whites* .oll phyllo strip to
enclose egg* (wist ends to close* Jeep dough and wrapped eggs covered with plastic or a
damp cloth as you wor* &n deep fryer, deep fry 2 wrapped eggs at a time for 2 minutes*
!aes 24
Cra7 Pupus
1 -#%ounce/ can crab meat
1 -3%ounce/ pacage cream cheese or 1/2 cup crumbled tofu, drained
1/2 teaspoon soy sauce
1/8 teaspoon garlic powder
Several drops (abasco
1 pound won ton sins
1 egg yol, beaten
Shred crab meat, removing cartilage* ,lend crab with cream cheese, soy sauce, garlic, and
(abasco* Put about 1/2 teaspoon of crab into the center of each Eon (on sin* !oisten
edges with egg* Pic up the four corners and pinch them together* &n deep fryer, deep fry
3 or 4 at a time, turning once, until desired browness is reached -about 2 minutes/*
.emove from oil and drain on absorbent paper* .epeat until all Pupus are cooed* !ay
be served with coctail sauce
Sea5ood Pin"heels
# cooed frozen or canned crab or shrimp
1 tablespoon lemon :uice
1 -8%ounce/ pacage cream cheese
1/4 teaspoon celery or garlic salt
1/8 teaspoon white pepper
1/4 cup finely chopped water chestnuts
1/4 cup finely chopped green onions
#' won ton wrappers -1%pound/
1 egg white, lightly beaten 5. 1 tablespoon flour mi2ed with 2 tablespoons cold water
.inse and drain seafood thoroughly* Shred crab or chop shrimp to mae about 1 cup;
sprinle lemon :uice over seafood* ,eat cream cheese and seasonings until smooth and
creamy* Stir in seafood, chestnuts, and onions*
!aes 2 cups
Place a scant teaspoon of seafood mi2ture in center of each won ton wrapper* ,rush
edges of wrapper with lightly beaten egg white or 1 tablespoon flour mi2ed with 2
tablespoons cold water* ,ring the 4 corners up over filling and pinch together* Pinch
edges together and shape to resemble a pinwheel* Jeep covered as you wor* &n deep
fryer, deep fry 3 or 4 pinwheels at a time for 2 to 3 minutes*
!aes about #'

Pumpkin Doughnuts "ith Spiced Bro"n Butter 2la=e
3 1/2 cups all%purpose flour, divided
1 cup sugar
3 teaspoons baing powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 cup canned solid pac pumpin
4 tablespoons unsalted butter, melted
2 eggs plus 1 egg yol
Iegetable oil for frying
Sift 1 cup flour, sugar, baing powder, salt, and spices into mi2ing bowl* &n separate
bowl, stir together pumpin, butter, and eggs* +dd to dry ingredients and mi2 on medium
speed until smooth, about 3' seconds* +dd remaining 2 1/2 cups flour and mi2 on low
speed until :ust combined, about 3' seconds*
(urn out onto floured surface and let sit 14 minutes* .oll out to 1/2%inch thicness with
floured rolling pin, or pat out with floured hands* "ut out doughnuts and holes with
floured cutter* (ransfer to a baing sheet lined with wa2 paper* ,rush off e2cess flour*
1et sit 14 minutes*
!eanwhile preheat oil in deep fryer* 0ry 1 to 2 doughnuts at a time until golden, about 1
minute per side* 3rain on paper towels* 3ip warm doughnuts in glaze* (ransfer to rac or
tray until set*
Spiced ,rown ,utter <laze
3 tablespoons unsalted butter
1 cup confectionersA sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch salt
1/2 teaspoon vanilla
1 or 2 tablespoons mil
1 cup walnuts, lightly toasted, and chopped
!elt butter in small saucepan over low heat* Ehen melted, continue to heat butter over
moderate heat until it begins to brown* Eatch carefully* .emove from heat as soon as
butter reaches a golden brown color* &t will move 7uicly from golden to blac -burnt/ if
not watched* 1et cool*
&n small bowl, sift together sugar and spices* <radually mi2 in cooled butter, vanilla, and
enough mil for desired consistency* Sprinle chopped walnuts over glazed doughnuts*