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12 Responses to “Diabetic Recipies”

1. Diabetic Recipies-Diabetic diet-nutrition-diet plan « Thomas’s Health And Wellness tips Says:
   February 25th, 2008 at 8:05 am

   [...] Diabetic Menu  [...]

2. All About Arthritis-Symptoms-Treatment-Pains-Rheumatoid-Joints-Osteoarthritis-Celebrex-Neuropathic « Thomas’s Health And Wellness tips Says:
   March 1st, 2008 at 7:14 am

   [...] will learn how are the causes, related conditions, some research on arthritis, type of treatments, cooking recipes and some useful hints on tips and [...]

3. All about Diabetes-High Blood Sugar-symptoms-type 1 and type 2 diabetes-juvenile diabetes-avandia diabetes-eleotin-Heart Disease-Sign and symptoms « Thomas’s Health And Wellness tips Says:
   March 5th, 2008 at 3:36 am

   [...] produce or use insulin properly. Insulin is a hormone that is needed to convert sugar, starches and other foods into energy. The cause of diabetes at time is a mysterious; it seems that genetics and environmental factors [...]

4. All about Diabetes-High Blood Sugar-symptoms-type 1 and type 2 diabetes-juvenile diabetes-avandia diabetes-eleotin-Heart Disease-Sign and symptoms | I Care Haven's Health And Wellness Says:
   March 5th, 2008 at 3:40 am

   [...] Many toddlers with diabetes can control the condition by switching to a favorable diet. [...]

5. All about Deep Fryer Menu « DiningClip’s Blog Says:
   March 6th, 2008 at 4:28 am

   [...] All about Deep Fryer Menu Filed under: Recipies — Tags: All about Deep Flyer Menu, CHIMICHANGAS (DEEP FRIED BURRITOS), Cooking, DEEP-FRIED HERB FRITTERS, food recipies, Fried Soft-Shell Crab, learn how to cook — agapesee @ 8:59 am  All about DEEP FLYER RECIPES  001)  Deep Fryer Italian Zeppole 2-1/2 cups all purpose flour1/8 tsp. salt2-1/2 cups water1/2 cup white wineolive oil1 Tbs. ground cinnamon1 cup sugar Sift flour and salt together in a bowl and set aside. Combinewater and wine in a saucepan over medium high heat. Do not boil.When bubbles appear on the bottom of the pan, add flour mixtureall at once.  Stir constantly with a wooden spoon until dough comes together into a ball. Transfer to a lightly oiled work surface. Pound with a rolling pin about 10 minutes, until smooth. Roll dough into strips about 1/2 inch around. Cut into 8 inchlengths and pinch ends together to make rings. Heat oil in anelectric deep fryer to 375°F.  Without overcrowding, deep fry 2-3 pieces at a time 3-4 minutes until golden, pricking each one with a skewer as it fries. Drain on absorbent paper. Combine cinnamon and sugar in a bowl. Dip zeppole in sugar mixture while stillhot.   002)  Deep Fryer Sopaipillas vegetable oil1 cup all purpose flour1/2 tsp. salt             1/2 tsp. baking powder1-1/2 tsp. nonfat dry milk1 tsp. vegetable shortening1/2 cup cold water Heat oil in an electric deep fryer to 370°F – 380°F. Combineflour and next 4 ingredients in a food processor and pulse 3-4times. With machine running, pour in water through feed tube andprocess about 15 seconds, or until ingredients begin to cometogether. Transfer mixture to a lightly floured work surface andmix by hand, adding more flour as needed, to make a soft dough. Roll into a circle about 1/8 inch thick and cut each circle into12 wedges. Add 2 or 3 at a time to fry basket. Lower into hot oiland fry 5-7 minutes, turning several times, until golden. Drainon absorbent paper and repeat with remaining sopaipillas. Servewith honey, syrup, guacamole or salsa   003)  Spicy Hot Chicken Bits Spicy chicken pieces dredged in flour mixture and deep fried in hotoil. INGREDIENTS: 3 pounds boneless chicken breasts without skin1/8 teaspoon salt1/8 teaspoon garlic powder2 tablespoons red pepper, [or less]1/2 teaspoon black pepper1 cup flourvegetable oil PREPARATION: Wash chicken breasts and pat dry. Cut into 1-inch strips. Sprinklechicken strips with salt and garlic powder, turning pieces so all sidesare seasoned. Continue seasoning with with red and black peppers. Refrigerate for 1 hour to bring out the flavor of seasonings. Dustchicken with flour, then deep fry in vegetable oil at 370°, for 3 t 4minutes. Drain on paper towels; serve with your favorite dipping sauce,or try one of the sauces below. Serves 6 to 8.  004)  Cajun Fried Fish These fish fillets are battered with a beer batter with Cajunseasonings then deep fried. INGREDIENTS: 2 pounds of fish fillets3 eggs, slightly beaten1/2 cup milk1/2 cup beer3 tablespoons prepared mustard1/2 to 1 teaspoon Tabasco sauce2 tablespoons salt, divided2 teaspoons black pepper, divided1/2 to 1 teaspoon cayenne pepper, divided, or to taste3 cups fine yellow corn flour*vegetable oil or shortening for deep frying  PREPARATION: In a mixing bowl, whisk together eggs, milk, beer, mustard, Tabasco,and half of the salt and peppers. Cut fish fillets into bite sizedpieces, or nuggets. Place fish in egg mixture, coating well; cover,refrigerate, and let soak for about 1 hour. Mix corn flour with the remaining salt and peppers in a shallow, widebowl or pie plate. Preheat oil in deep fryer to about 370ºF.Remove fish from mixture and dredge with corn flour mixture. Fry fishuntil the fish nuggets float to the surface and turn golden brown,taking care not to overcook. Place fish nuggets on paper towels to drain, patting gently with papertowels to blot up excess oil. Use this batter to fry shrimp, oysters, and other shellfish. Serves 4  005)  Jalapeno Poppers Jalapeno peppers are stuffed with a cream cheese mixture then batteredand deep fried to make delicious little appetizers. INGREDIENTS: 12 jalapeno peppers, sliced in half lengthwise, seeds removed8 ounces cream cheese, room temperature2 eggs, beaten2 tablespoons waterdash salt1 cup plain dry breadcrumbsoil for deep frying  PREPARATION:Fill jalapeno pepper halves with cream cheese and press halves backtogether. Combine eggs, water and salt. Dip jalapeno peppers into eggmixture and into breadcrumbs. Place on a cookie sheet and freeze for 2hours. Heat oil in deep fryer to 370°. Deep fry peppers in batches for about 3minutes, or until golden brown. Transfer jalapeno poppers to papertowels to drain.   006)  Homemade Potato Chips INGREDIENTS: 6 or more medium lg. potatoesOil or fat for deep fryingSalt PREPARATION: Wash and peel the potatoes. Slice very thin.An old fashioned cabbage slicer can be used (careful of the fingers) -or use a sharp knife or food processor with a thin slicing blade. Put the slices at once into a bowl of cold water and let stand for atleast one hour. Ice water is best, but you can set the whole bowl inthe refrigerator if you wish. Dry well by shaking them in a towel. Fry in hot oil at 390 degrees F. until a light golden brown. Don’t tryfrying too many at once, better to put one layer on the frying basket. Drain on paper towels or any kind of plain crumpled absorbent paper.If you haven’t any paper, use a worn dish towel. Salt lightly. Thesecan be kept for some time if they are sealed into plastic bags orcontainers after they have cooled.  007)  Crispy Fried Frog Legs INGREDIENTS:2 to 2 1/2 pounds small frog legs1/3 cup lemon juicecrushed ice1/3 cup milk2 eggs, separated2 teaspoons vegetable oilsalt and pepperdash cayenne pepper, optional2 cups all-purpose flourvegetable oil for deep frying  PREPARATION: Wash frog legs thoroughly. Place in a large bowl; sprinkle with lemonjuice, and cover with crushed ice. Refrigerate 1 to 3 hours. In a smallbowl, whisk together milk, egg yolks, and 2 teaspoons oil. Beat egg whites until stiff; fold into milk and egg yolk mixture. Sprinkle frog legs with salt and pepper, and a little cayenne, ifusing; dip each in milk-egg mixture, then dredge in flour. Heatvegetable oil in a deep-fryer or skillet to 375°. Fry frog legs untilgolden brown. With a slotted spoon, transfer to paper towels to drain. Serves 4 to 6.  008)  Deep-Fried Twinkies Ingredients 6 TwinkiesPopsicle sticks4 cups vegetable oilFlour for dusting1 cup milk2 tablespoons vinegar1 Tablespoon oil1 cup flour1 teaspoon baking powder1/2 teaspoon salt Directions 1. Chill or freeze Twinkies for several hours or overnight.2. Heat 4 cups vegetable oil in deep fryer to about 375 degrees.3. Mix together milk, vinegar and oil.4. In another bowl, blend flour, baking powder and salt.5. Whisk wet ingredients into dry and continue mixing until smooth.Refrigerate while oil heats.6. Push stick into Twinkie lengthwise, leaving about 2 inches to use asa handle, dust with flour and dip into the batter. Rotate Twinkie untilbatter covers entire cake.7. Place carefully in hot oil. The Twinkie will float, so hold it underwith a utensil to ensure even browning. It should turn golden in 3 to 4minutes. Depending on the size of your deep fryer, you might be able tofry only one at a time, two at the most.8. Remove Twinkie to paper towel and let drain. Remove stick and allowTwinkie to sit for about 5 minutes before serving. Makes 6.   009)  Deep-Fried Smelts  Fresh smelts should be stored refrigerated at 32°F to 40°F [0°C to 4°C], excess liquid drained, packed into airtight containers and eatenwithin 3 to 4 days or 1 to 2 days when fried. Smelts should be frozen at 0°F [-18°C], into airtight food containers,immediately after buying; bought frozen, smelts should be eaten within4 to 6 months for maximum freshness. Ingredients Vegetable oil1 pound [454 g] smelts1 cup [250 mL] milkFlourSalt, to tasteParsley sprigs2 lemons, quartered  Into a deep-fryer, heat vegetable oil to 375°F [190°C].Wipe dry smelts; dip smelts into milk, then coat with flour.Deep-fry smelts into hot oil for 5 to 7 minutes, until golden.Drain smelts ontp paper toweling.Salt smelts.Arrange smelts onto a serving plateServe, decorated with parsley sprigs and lemon segments        010)  Deep Fried Mars Bars Ingredients: 1 Mars Bar (UK) or Milky Way (US)1 cup plain flour1/2 cup corn flourA pinch of bicarbonate of soda (baking soda to Yanks)Milk or beerOil for deep frying  Directions: Chill the chocolate bar by keeping it in the fridge, but don’t freezeit. Mix the flours and bicarbonate of soda (baking soda) together.Add milk (traditional) or beer (which gives a lighter result) until youget a batter with the consistency of thin cream. Heat the oil until a small piece of bread will brown in a few seconds,but don’t allow to smoke. Remove wrapper from chilled chocolate bar. Coat completely in batter. Carefully lower into hot oil and fry until golden brown. Serve, withice cream or french fries, if you’re so inclined. (Of course, if you want to be sophisticated, you can cut the bar intobite-sized pieces before coating in batter.)    011)  Deep Fried Chitterlings INGREDIENTS: 2 pounds chitterlings1 egg, lightly beaten1 tablespoon waterfine cracker crumbsoil for deep frying PREPARATION: Clean and Prepare chitterlings:Wash chitterlings 3 or 4 times and place in a large kettle with 4 or 5cups of water with 1 or 2 chopped onions, 2 bay leaves, 2 teaspoonssalt, 1/4 teaspoon pepper, 2 cloves minced garlic, and other seasoningsas desired.Simmer for 2 hours or until chitterlings are tender.Beat egg with 1 tablespoon water. Cut boiled chitterlings into piecesabout the size of oysters. Dip each piece into egg mixture then roll incrumbs. Fry in oil at about 370° until golden brown. Serves 6   012)  Deep Fried Cod  1 Lb. frozen codBatter:1 egg3/4 C. flour1/2 C. water1 Tsp. salt1 Tbsp. sesame seed Mix together. Cut cod fillets into serving sizes. Dippieces into batter (make sure pieces are dry so batter willstick). Deep fry in 1-inch of oil for 10 to 15 minutes eachside or until golden brown. Serves 3 to 4 adults.    013)  Deep-Fried Squid 3 lb Squid, cleaned and cut into-ringsFlour for coating, at least-3 cupsSalt and pepper to tasteOil for deep frying. Peanut-oil is best. Deep-fried squid is one of the most popular seafood dishes in theworld. It is made in almost every country where squid is eaten. Onceyou taste it, you’ll see why. The rings emerge juicy, sweet andcrisp. Served with several dipping sauces, this dish makes an excellent horsd’oeuvre or main course. This recipe calls for a dry coating. Wetcoatings, such as tempura batter, are delicious, too, though they area little more trouble to apply. Dry the rings thoroughly with paper towels. Coat with flour, towhich salt and pepper have been added. Heat oil to 350F in a deep-fat fryer or heavy casserole. If youdon’t have a temperature control or thermometer, you can guess at thetemperature by dropping a few drops of water into the oil. It shouldsizzle immediately on contact. Plunge basket laden with one layer ofsquid into oil which should bubble vigorously on contact. If youdon’t have a basket for deep frying, use a large spoon or tongs toimmerse squid in oil, and to remove. Fry until coating turns goldenbrown, about 3 or 4 minutes. Remove squid and drain. Turn down heat to moderate until just beforeyou are ready to cook the next batch; oil will overheat when thefryer is empty. Remove excess oil from squid with paper towels.Serve rings hot with any of the dipping sauces described below or withlemon wedges. Cole slaw is a natural with deep fried squid.    014)  Cajun Deep Fried Turkey 10 gal Peanut oil10 lb Turkey; up to 15 lbs6 ts Salt6 ts Paprika6 ts White pepper6 ts Cayenne6 ts Accent; opt16 oz Liquid crab oil concentrate  NOTE-Not recommended for indoor cooking. Rinse turkeyinside and out. Mix 1 part crab boil concentrate to 4parts water. Combine dry ingredients with crab boilsolution.  Adjust seasoning to taste. Inject turkey(approximately 2″ apart) with mixture using syringe(available from gourmet kitchen stores.)  Cover turkey with foil and refrigerate over night. Heat oil to 350~.   CAUTION: Use a grease thermometer to monitor theoil. It may ignite if the temperature goes beyond375~. Put turkey in basket and CAREFULLY lower it intothe pot. Cook 5 minutes per pound. Check in 1 hourusing a meat thermometer.  NOTE-This is a great dish, but should only be attempted by someone who has experience with doing this. It is also expensive due to the large amount of oil needed.     015)  Apple Fritters/deep Fried  1 lg Egg; beaten1 c Milk1 c Apples; * see note1/4 c Sugar1/4 ts Salt1 ts Greated orange peel3 tb Orange juice2 ts Vanilla extract2 c All-purpose flour1 tb Baking powderVegetable oilConfectioner’s sugar * unpeeled apple which is finely diced or grated. In mixing bowl, combine beaten egg, milk, apple, sugar, salt, orangepeel, orange juice and vanilla. Sift together the flour and bakingpowder; fold into the apple mixture, stir just until all flour ismoistened.  Drop batter by rounded teaspoon into hot oil (350 degrees).Fry until deep golden brown, about 3-4 minutes, turning once. Drainfritters thoroughly on paper towels. Roll in sugar or sift the sugarover the tops. Yield: about 40 fritters.   016)  KARNABEET MAKLY (DEEP-FRIED CAULIFLOWER) 1 kg Cauliflower1 t SaltOil for deep fat fryingTaratoor Sauce Cut away the thick stem at the base of the cauliflowerand remove the green leaves.  Break the florets off the center core and cut the core into 1″ cubes. Washthe florets and cubes under cold running water. In a 3to 4 qt enameled or stainless steel saucepan, bring 1qt of water and the salt to a boil over high heat. Drop in the cauliflower and cook briskly, uncovered,for 10 minutes, or until the pieces are tender butstill somewhat resistant to the point of a small,sharp knife.  Drain in a sieve or colander. In a heavy10″ to 12″ skillet with a deep frying thermometer orin an electric skillet, heat 1″ or 2″ of oil until itreaches a temperature of 375F. Pat the cauliflowercompletely dry with paper towels, and a dozen or sopieces at a time, fry them in the hot oil for about 15minutes, or until golden brown on all sides. As theybrown, remove them with a slotted spoon and drain themon paper towels. They may be served hot or at roomtemperature covered with taratoor.     017)  Deep Fried Shrimp Balls 1 lb Shrimp, cleaned & deveined2 Bacon strips4 Water chestnuts-OR1/2 md OnionSaltPepper1 Egg, beaten2 tb Corn starchOil for deep frying   1. Mince shrimp, bacon, onion or water chestnuts together until fine.Place mixture in bowl. Remove crusts from bread. Dice bread into veryfine cubes. Place cubes in shrimp mixture. Add salt, pepper, egg and 2tablespoons corn starch to mixture. Combine thoroughly. 2. Fill deep fyer halfway up with oil. Heat oil on highest heatsetting. When you think oil is sufficiently heated, test thetemperature of it with a small piece of bread crust. If it frys to agolden brown colour, then oil is ready for deep frying. If bread crustfails to brown readily, then oil is not ready yet. If bread crust frysto a dark brown, then oil is too hot. Shut heat off of wok, allow oilto cool 5 minutes before turning heat on again. Retest oil with breadcrust to see if it is of proper temperature. 3. When oil is ready for deep frying, take 2 teaspoons, dip intoshrimp mixture and form a 1″ diameter ball. Drop ball into hot oil,Place about 8 balls into the hot oil. Allow each ball to deep fry 3minutes. Turn balls so that each will fry to a golden brown colour.Remove balls to paper toweling to drain excess oil from them. Repeatprocedure for deep frying rest of shrimp mixture until all of themixture is used up. Place shrimp balls on a serving platter. Garnishwith parsley or other raw vegetable.   018)  RONIERI’S DEEP FRIED PARSLEY  1 bn Fresh parsley1/4 c All-purpose flour2 Eggs — beaten3/4 c Unseasoned bread crumbsVegetable oil for deep-fryingLowry’s Seasoned Salt  Wash the parsley, break off the tough stems and makesmall bunches of parsley heads. While parsley isstill wet, dip into flour, then eggs, then into thebread crumbs.  Shake off excess. Heat oil to 375degrees F. Place prepared parsley in the oil and fryuntil golden brown, about 50 seconds. Drain well andseason to taste.   019)  GAUDET’S DEEP-FRIED PICKLES  1 c Sour cream1/4 c Prepared blue cheese dressin1 ea 16-oz jar sliced dill pickle1 x Oil for deep-frying1/4 c Mayonnaise2 tb Dijon-style mustard3 c Seasoned bread crumbs  Mix sour cream, mayonnaise, blue cheese dressing andmustard together in a serving bowl. Set aside. Dredgepickles in bread crumbs and deep-fry in oil at 350degrees until golden. Serve with sauce for dipping.    020)  DEEP FRIED SQUID RINGS 2 lb Squid1/2 c Flour1 t Salt1/8 ts Pepper2 Eggs1 c Milk1 1/2 c Italian bread crumbs Cut 2 the cleaned squid body sacks into 1/2″ wide rings. Rinse wellunder cold running water. In deep fryer heat oil to 375. In plasticbag combine flour, salt & pepper. Add a few squid rings at a time,shake until well coated. In a shallow bowl combine 2 eggs and 1 cupmilk (beaten). Dip squid in liquid then in about 1-1/2 Cups ItalianBread Crumbs. Fry a few at a time about 45 seconds or until golden brown. Drain andkeep warm. Serve with cocktail sauce or tartar sauce.    021)  DEEP-FRIED TOFU 1 lb Tofu, cut in 1/2 inch cubes1/2 c Wheat germ3 tb CornstarchVegetable oil for deep frySoy sauce ->OR<-Sweet and sour sauce 1) Roll the tofu cubes in the wheat germ mixed with cornstarch. Heatthe oil to 350F on a deep-fat frying thermometer. 2) Fry the cubes, a few at a time, in a basket in the hot oil. Drain onpaper towels and keep warm while making the remainder. 3) Serve with soy sauce or sweet and sour sauce dip.    022)  Deep-Fried Devils (You Zha Gui or You Tiao)  2 ts Coarse salt1 ts Alum*1 ts Ammonium carbonate powder*1 ts Baking soda1 ts Baking powder1 1/4 c Water at room temperature3 1/2 c Unbleached flour (approx.)6 c Or more peanut or corn oil  For deep frying, preferablyIn a wok*available at pharmacies. note: Chains may not carry these. Try tofind an old mom & pop pharmacy.Put the salt, alum ammonium carbonate, and baking soda and powder in a large mixing bowl.  Add the water and stir until all the powders aredissolved. Add 3 cups of the flour and use your hands in a pressing andpushing motion to mix the dough.  Add the remaining flour if the doughis too soft. It should be firm enough to handle Transfer the dough to afloured surface and knead until smooth with no lumps. The kneadingshould take no longer than 2 or 3 minutes.  Divide the dough into two pieces, and with a little flour shape them into two oblong loaves, then coat with oil and wrap tightly in plastic. Let them sit at least 4hours and up to 8 hours at room temperature. Sprinkle a large cutting board with flour and put it near the stove. Stretch the loaves so that each measures 14 inches long and 3 inches wide. Lay them on the board at least 4 inches apart. Sprinkle some flour on top.  With a rolling pin, roll on loaf out to about 1/4 inch thick, 4 inches wide, 16 inches long. Repeat with the other loaf. Cover with a damp towel & let rest 10 minutes. Heat 3 inches of oil to 350 deg. Have a tray lined with paper towels nearby. Cut 4 crosswise strips 2/3 inch wide from one of the loaves.  Brush the top of 2 with water, then lay the other 2 on top.Press a chopstick lengthwise on each pair of strips to make them sticktogether.  Stretch each double strip to 8 to 10 inch length. Lower thepieces into the oil, immediately turning them gently with chopsticks,without squeezing them, until all sides become lightly browned. Thistakes about 2 minutes.  Drain on paper towels. Repeat the cutting andfrying with the rest of the dough. Wrapped in plastic, they keep well 1week in the refrigerator and 1 month in the freezer. Reheat in a preheated 450 deg oven for about 2 minutes, until crisp but not dry.    023)  Deep-Fried Dill Pickle Fondue Balls 2 eggs whites — slightly beaten1 cup Swiss cheese — grated1/3 cup dill pickles — choppeddash garlic salt1/2 cup dry bread crumbs  Combine egg whites, swiss cheese, chopped pickles and garlic salt. Dropby teaspoonsful into the bread crumbs; roll and coat well while formingsmall balls. Chill until ready to serve. Fry in deep fat (375 degrees) until golden brown, about 2-3 minutes.Drain well on paper towels. About 2 dozen appetizers.   024)  POORI (Deep-fried, Puffy Bread) 1 cup sifted whole-wheat flour (sift to take outsome of the larger bran bits)1 cup all-purpose flour1/2 teaspoon salt2 tablespoons vegetable oil + more for deep-frying1/2 cup water Put the 2 flours and salt in a bowl. Drizzle the 2 tablespoons oilover the top. Rub the oil in with your fingers so the mixtureresembles coarse breadcrumbs. Slowly add the water to form a stiff ball of dough. Empty the ball on to a clean work surface. Knead it for 10-12 minutes or until it is smooth. Form a ball. Rub about ¼ teaspoon oil on the ball and slip it into a plastic bag. Set it aside for 30 minutes. Knead the dough again, and divide it into 12 equal balls. Keep 11 ofthem covered while you work with the twelfth. Flatten this ball androll it out into a 5-5 1/2″ round. If you have the space, roll out allthe porris and keep them in a single layer, covered with plastic wrap. In a deep frier fill about 1/3 with oil. Let it get very, very hot.Meanwhile, line a platter with paper towels. Lift up one poori and layit carefully over the surface of the hot oil. It might sink to thebottom but it should rise in seconds and begin to sizzle.  Using the back of a slotted spoon, push the poori gently into the oil with tiny, swift strokes. Within seconds, the poori will puff up. Turnit over and cook the second side for about 10 seconds.  Remove it with a slotted spoon and put it on the platter. Make all the pooris this way. The first layer on the platter may be covered with a layer of papertowls. More pooris can then be spread over the top. Serve the poorishot (immediately).  025)  Deep Fried Prawns with Batter (Jow Ha) 1 lb Prawns1 ts Salt3/4 c Flour2 ts Baking powder1 c Cornstarch [Yep++1 cup…-S.C.]1 Egg1 tb Oil3/4 c Water4 c Oil Shell and devein prawns, leaving the tails on. Devein and clean.Sprinkle with salt and mix well. Refrigerate for two hours. Mixflour, baking powder, cornstarch, eggs, oil and water to make abatter. COOKING: Heat deep frier. Add 4 cups oil and reheat. Holding theprawns by the tails, dip in batter, then drop into hot oil. Fry untilgolden, turning once. Drain. Serve hot.Do-ahead notes: Deep fry, cool and freeze. Preheat oven to 350F. Placefrozen prawns in single layer on cookie sheet and heat for 12 to 15minutes. Comments: Use cocktail sauce, chili sauce or sweet and sour sauce fordipping. One cup prepared biscuit mix may be substituted for theflour and baking powder.  026)  SRI LANKA MURUKKU DEEP FRIED DUMPLING 250 g Flour-salt to taste1/2 ts Chile powderCoconut milk, thin1 l Oil DirectionsMix together the flour, salt and chile powder, thenadd sufficient coconut milk to make a paste which canbe squeezed through a murukku mould or through anicing syringe with a star nozzle. Leave for 1 hourthen pipe the paste onto a floured board, cut intodesired lengths and make into loops. Heat the oil anddeep fry until golden. Drain and toss in salt andchile powder.   027)  GUTAP – KAZAKH DEEP-FRIED HERB FRITTERS  —–FILLING—–3 tb Dill freshly chopped fine3 tb Parsley freshly chopped fine1 tb Garlic minced9 tb Scallions chopped fine1 tb Black pepper frshly ground8 tb Butter1 1/2 ts Salt  —–DOUGH—–1 1/2 c All purpose flour1/2 ts Salt4 tb Butter, softened2/3 c Luke warm water  —–SAUCE—– 1 t Cider vinegar1/4 c Sour cream2 tb Butter1/2 ts Flour6 tb Finely minced onion1/2 ts Salt1 t Black pepper frsshly ground1 tb Lemon or lime juice frshly- squeezed & strained  DOUGH:Place the flour into a deep mixing bowl. Make a hollowin the center. Add the water into the hollow, salt, &2 T of the butter. Stir slowly untilk all of theingredients are well mixed and the water is totallyabsorbed. Beat vigorously with a large spoon until afirm, stiff dough is formed. Gather the dough into aball. on floured surface roll the dough ball out intoa rectangle approx. 16″ x 18″. Brush the dough withthe remaining butter, fold into quarters, then roll itout as thinly as possible. Cut into a 16″ x 18″rectangle the cut that into 48 each 2″ squares. FILLING: Combine the salt, pepper, scallions, garlic,parsley, & dill. Cut the butter into tiny bits andchill until the dough is ready. Place a teaspoon ofthe filling mix into the center of each square, add apiece of the butter to each. Draw up the corners andpinch them together firmly thus closing the fillinginto the dough. Heat enough oil in a deep pot. Heat to375 degrees F. and drop in 4-6 of the filled squares. Cook for 4 minutes, remove from the oil, drain, andserve warm. SAUCE: Melt the butter, add the choppedonions, the salt, the pepper, & the vinegar. Cook for4 minutes then add the remaining ingredients. Stirconstantly until it thickens. Remove from the heat. Addthe lemon juice and serve over the fritters.   028)  CHIMICHANGAS (DEEP FRIED BURRITOS) 1 lb Ground meat, browned and-drained1 md Onion, chopped1/2 c Red chile sauce or enchilada -sauce12 Flour tortillasOil for frying2 c Cheddar cheese2 c Shredded lettuce2 c Chopped green onions In a large skillet, brown meat and drain. Add onion and chile orenchilada sauce. Spoon about 3 tbsp of meat filling in center of eachtortilla. Fold tortilla, tucking in ends, and fasten with woodentoothpicks. Only assemble 2 or 3 at a time as tortilla will absorbliquid from sauce. In a deep frier with 4 inches of oil on mediumheat, fry folded tortilla, turning until golden about 1 to 2 minutes. Drain on paper towels and keep warm.Garnish with cheese, lettuce, and onion.   029)  Fried Soft-Shell Crab 6 ea Crabs,soft-shell1 c Milk1 x Pepper to taste1 x Vegetable oil1 x Parsley,minced,fresh1 ea Egg,beaten1 x Salt to taste1 x Flour1 x Lemon slices  1. Wash cleaned crabs well.2. Mix egg, milk, salt and pepper; soak crabs in mixture.3. Coat crabs with flour, then deep-fry in hot oil until brown.4. Drain on paper towels; garnish with lemon slices and sprinkle withminced parsley.   030)  DEEP-FRIED WONTON COOKIES ( TEEM GOK) 1 1/2 c Chopped prunes-(or chopped dried apples)1 c Chopped dried apricots1 1/2 c Brown sugar, packed1 1/2 c Flaked coconut1 c Chopped almonds24 Wonton skinsOil Mix together prunes, apricots, brown sugar, coconut and almonds. Placeabout 2 teaspoons mixture in center of each wonton skin. Moisten edgeswith water. Fold each skin in half to form triangle. Press edges firmlyto seal. Cover to prevent drying. Heat oil (3 to 3 1/2 inches) to 360F. Fry 3 to4 wontons at a time, turning occasionally, until golden brown, about 1minute on each side. Drain. Cool thoroughly and store in airtightcontainer. Serve with ice cream or sherbet if desired.   031)  BRAISED DEEP FRIED PORK SLICES IN WINE SAUCE 1 ts Red rice vinegar2 tb Medium sherry3/4 c Stock Cornstarch paste1 1/2 lb Boned pork butt3 tb Peanut oil3 Cloves garlic, minced2 Egg yolks1 ts Water1 c Fine plain bread crumbs4 c Oil for deep-frying PASTE:2 tb Cooked rice1/2 ts Sugar1 ts Dry baker’s yeast2 tb Dark soy sauce2 tb Warm water1 ts Wet bean cheese (opt) The flavoring of the pork with our version of Fujinese“wine lees paste” gives it a distinctive and uniquelydelicious flavor. Prepare Paste: Use mortar and pestle to pulverizecooked rice. Combine with sugar, yeast, soy and warmwater. Let stand in warm place for 30 minutes toactivate yeast. Authentic wine lees paste is notavailable in the U.S. to our knowledge, this is thebest substitute we have found. You can add wet beancheese for a sharper flavor. Braise Pork: Slice pork butt across the grain intostrips, 1″ by 3″ by 1/2″ thick. Heat peanut oil inwok until it begins to smoke. Add some of pork to hotoil; stir-fry pieces until they lose their pink- ness;repeat in batches until all pork is browned. Next,add garlic to wok; stir briefly. Pour in wine leespaste, rice vinegar, sherry and stock; bring to slowboil; add pork slices. Reduce heat, cover, and simmerfor 30 minutes. Remove pork, without sauce, to large platter. Cool pork. Cooling is essential so that it will deep-fryproperly. Reserve sauce in small pan. You can holdpork for several hours, if you wish to braise it inadvance.  Deep-fry Pork: Heat deep-frying oil. Whileoil is heating, beat egg yolks with water; set outbread crumbs on platter. Dip pork pieces in eggmixture, then bread crumbs, to thoroughly cover.When oil is at deep-frying temperature, 375 degrees,slip in a slice of pork as a test: pork shouldlightly brown in about 1 minute.  Place 6 pork slices on Chinese strainer, and lower into oil, strainer andall. Check in 2 minutes (browning should take slightlylonger than test because strainer cools the oil). Ifyou prefer to fry in larger batches, use more oil.Remove fried pork to warm platter, uncovered. Finish: Reheat sauce, and pour over pork just before.serving.   032)  Fried Onion Mums Or Pom Poms  5 Yellow onions – medium to-small onions – OR2 Very large onions4 c All-purpose flour5 t Baking powder2 T Paprika1 t Garlic powder2 t Greek seasonings1 t Salt – or to taste-black and/or Cayenne-pepper – to taste3 Eggs1 1/2 c Milk6 c -oil for deep frying Cut off and discard the top half-inch of the onions. Peel them but donot cut off the root end. Place each onion, root end up, on a cuttingboard. With a sharp, pointed knife, make vertical cuts all around the onionabout a quarter inch apart. Start the cut a quarter-inch from the rootfor small onions or a half-inch from the root for very large ones. Makesure the knife goes into the center of the onion. Place all the onionsin a large bowl of cold water, add ice cubes, cover and refrigerateseveral hours or overnight. The onions will open up like mums. Drainupside-down when ready to proceed. In a large bowl, mix togetherthoroughly the flour, baking powder and spices. In another bowl, beattogether the eggs and milk. Dip the onions one by one into the egg mixture, opening the petalswith your fingers; let the excess drip off, and place in flour. Workthe flour mixture into the center gently with fingertips. Shake offexcess flour and repeat egg dip and flouring, shaking off the excessthoroughly. Half-fill a deep fryer or large, deep, heavy pot with oil. Heat theoil to 360F or until a small piece of dry bread turnsdeep gold in 15 seconds. Fry the onions without crowding them — oneat a time for large ones — keeping them submerged with a spatula orby placing the frying basket on top of them. Plunge them in root endup and turn them over once. To serve at once, fry large onions forabout six or seven minutes, small ones for five minutes, or until deepgold.  Drain upside-down on paper towels; then invert on a servingplate. Keep warm in a low oven while frying the others.Remove the centers of large onions with a very sharp knife. Smallonions may be left whole or the center can be scooped out with a melonball cutter. If serving the next day, fry the onions until pale gold;do not fry completely.  Let cool. When ready to serve, reheat the oil tom380F and fry the onions just long enough to heat and brown, about 15 seconds. Drain and serve.  To get the same taste without making mums, simply cut onions vertically to make “petals” or crosswise and separate into rings. This can be done ahead and the petals or rings kept in ice water. Egg, flour and fry as above.   033)  Fried Ice Cream 2 1 Quart Vanilla Ice Cream1/2 Teaspoon Ground Cinnamon1/2 Cup Sugar1 Cup Cornflake CrumbsOil — for deep frying1/4 Cup HoneyWhipped Cream4 Maraschino Cherries  1. Let the ice cream stand at room temperature for about 5 minutes tosoften slightly. 2. Combine the cinnamon, sugar, and cornflake crumbs in a shallowpan. 3. Using an ice cream scoop, make 4 large balls of ice cream. Rollthese balls in the crumb mixture to cover completely. Wrap in piecesof aluminum foil and freeze for 5 hours. 4. Heat the oil to 450 F in a deep fryer. As soon as it comes to heat,uncover the ice-cream balls and deep-fry very briefly-about 2seconds. Drain momentarily and place in dessert dishes. 5. Top each ball with 1 tbs. honey, a little whipped cream, and amaraschino cherry. Serve immediately.   034)  Fried Ice Cream 1 1 Quart Vanilla Ice Cream3 Cups Corn Flakes — finely crushed1 Teaspoon Cinnamon3 Egg WhitesOil — for deep frying1 Cup Whipped Cream1/2 Cup Honey8 Maraschino Cherries Scoop ice cream into 8 balls, using about 1/2 cup per ball. Freezeuntil firm, about 1 hour. In shallow dish, combine crumbs and cinnamon. In another shallow dish, beat egg whites until foamy. Roll ice cream balls in egg whites, thencrumb mixture, covering ice cream completely to avoid leakage duringfrying. Roll in egg whites and crumbs a second time, if necessary tocover completely. Freeze until firm, 3 to 4 hours. In deep fryer or heavy saucepan, heat oil to 375. Using basket orslotted spoon, fry ice cream balls 1 or 2 at a time for 10 to 15seconds or until golden brown. Drain quickly on paper towels. Return tofreezer while frying remaining ice cream balls. Serve immediately withwhipped cream, honey and cherries.Makes 8 servings.   035)  TOFFEE APPLES AND BANANAS 2 lg Firm apples2 Firm bananas1/4 c All-purpose flour1/4 c Cornstarch1 lg Egg1 t Sesame oil1 1/3 c Oil, preferably peanut2 ts Sesame oil3/4 c Granulated sugar2 tb White sesame seeds, toasted PEEL AND CORE THE APPLES and cut each into 8 largewedges. Peel the bananas and cut them into 1 1/2-inchchunks.  Combine the flour, cornstarch, egg and 1teaspoon of sesame oil in a small bowl. Mix them wellto form a smooth, very thick batter. Combine thepeanut oil and 2 teaspoons of sesame oil in a deep fatfryer or wok and heat the mixture until it ismoderately hot. Put the fruit into the batter mixture. Then lift out several pieces of fruit at a time, usinga slotted spoon, and drain off any excess batter. Deep-fry for about 2 minutes, until they are golden. Remove with a slotted spoon and drain on paper towels. Repeat the process until you have deep-fried all thefruit. Just before serving, prepare a bowl of icewater filled with ice cubes. Reheat the oil overmoderate heat and deep-fry the fruit a second time forabout 2 minutes.  Drain again on paper towels. Put the sugar, sesame seeds and 2 tablespoons of oil from the deep-frying oil into a pot. Heat the mixture until the sugar melts and begins to caramelize. (Watch the heat to prevent it from burning.) When the caramel is lightbrown, add the fruit sections. Stir them gently in thecaramel syrup to coat them. Then take them out and putthem into the ice water to harden. Do a few at a timeto prevent them from sticking together. Remove themfrom the water and place on a serving platter. Serveat once.   036)  Khvorost ( Fried Sugar Circles) 1 c Flour3 tb Sugar1 ts Cinnamon1/4 ts Salt1 Egg beaten to blend2 1/2 tb Water1 tb Vodka1 ts VanillaOil for deep fryingCinnamon sugar Combine flour, sugar, cinnamon and salt in medium bowl. Add egg,water, vodka and vanilla and blend well. Turn dough out onto lightlyfloured surface and knead 5 minutes. Cover and let rest for 15 minutes. Roll dough out on lightly floured surface to thickness of 1/8 in. cutinto strips. Cut small lengthwise slit neat 1 end of each strip. Twistopposite end of strip through opening, handling gently, to form loop.Heat oil in deep fryer to 350. Fry loops in batches until golden brown. Drain on paper towels. Sprinkle generously with cinnamon sugar. Serveimmediately.  037)  Almond Fried Ice Cream 8 SCOOPS VANILLA ICE CREAMOIL FOR DEEP FRYING1 c TANGERINE SAUCE2 c SLICED ALMONDS Scoop the ice cream in advance; return to freezer until extremelyhard. Heat the cooking oil in a deep-fryer. Roll each ice-cream ballin the tangerine sauce then in the sliced almonds, coatingthoroughly. Deep-fry for a few seconds only. Serve immediately.   038)  CRANBERRY FRITTERS 8 oz Cranberry jelly, canned5 tb Flour1/2 ts Baking powder1/2 ts Sugar5 tb WaterVegetable oil– for deep-fryingFlour — for dredging Cranberry tartness suggests the original Chineseingredient, a firm, gelatinous jelly flavored with thehawthorn berry (or ’shandza’, which in northern Chinais pureed to make a delicious tart, thick, coolingdrink). Enclosed within a light, deep-fried batter,the strips of jelly become hot and soft or, in thecase of cranberry, almost liquid. Buy the “jelliedcranberry sauce”, not the whole-berry type.This recipe makes three to four small servings. DIRECTIONS:Cut the jelly crosswise into three round slices, 1/2inch thick. Cut each slice into three strips,approximately 1/2 x 1/2 x 2-1/2 inches. Prepare a batter by blending the flour, baking powder,sugar, and water. Heat oil for deep-frying; after it is hot, keep theheat around medium-high. Dredge the cranberry jellystrips lightly in flour, making sure all sides,including the ends, are dusted. Then dip them in thebatter to coat completely, and immerse them in the oiluntil golden brown. Fry only a few at a time. Drainon paper toweling, and eat while hot.     039)  Sichuan Dry-Fried String Beans 1 tablespoon Dried shrimp1 tablespoon Preserved Sichuan Preserved — Vegetable (jar choy)3 cups Peanut oil for deep frying1 pound String beans — snapped in=091 tablespoon Minced ginger1 tablespoon Finely chopped garlic4 ounces Ground pork butt1 Green onion — minced1 teaspoon Sugarpn White pepper 2 ts Dark soy sauce 2 tb Chicken stock A swirl of sesame oil= This green-bean dish is outstanding. The green beans exude aromaticflavors and have an interesting chewy texture. I do not fry the beansas long as traditional recipes call for because I want them to have sometexture left. Cover the dried shrimp with hot water for 30 minutes. Drain. Chop intothe consistency of coarse bread crumbs.Rinse the Sichuan preserved vegetables with cold water to wash off thebrine and salt; chop into the same texture as the shrimp. In a deepfryer add the oil and heat to 375F. Deep fry the beans in two or three batches for 2 to 3 minutes or untilthey look wrinkled, blistered and khaki color.Remove all but 1 tablespoon of the oil from the wok. Reheat the wokover high heat. Add the ginger and garlic; stir-fry for 15 seconds. Add the pork,preserved mustard, dried shrimp; stir-fry for 1 minute longer. Poke andbreak up the clumps of pork so that it looks crumbled. Add the greenonion, sugar, white pepper and soy sauce; toss together to blend.Serves 4 to 6.       040)  FRIED EMPANADAS WITH BEEF OR CHICKEN FILLING 1 kg Plain flour250 g Butter, lard or margarine1 Egg400 ml Salted waterBeef filling:150 g Butter, lard or margarine2 tb Oil750 g Minced beef8 Or 10 green (spring) onions1 tb PaprikaSalt and pepper4 Hard boiled eggs, chopped250 g Green olives1 t Ground chilli1/4 c Tomato puree1 t Ground cumin1 t Mixed spices1 t Cinnamon1 c Beef stockChicken filling:500 g Minced chicken3 tb To 4 tb oil200 g Red capsicum, finely chopped300 g Onions, finely chopped4 tb Tomato puree3 Hard-boiled eggs, chopped Dough: Oil or a mixture of oil and solid vegetableshortening for deep frying. To make dough: Sift the flour, add the meltedshortening and the egg. Add the salted water bit bybit and mix to a firm dough. Knead for 10 minutes ifmaking by hand, 4-5 minutes if using an electric mixerwith a dough hook, or 1-2 minutes if using a foodprocessor with a dough hook. Leave it to rest for 15to 30 minutes. To make the beef filling: Heat the oil and shorteningin a frying pan and saute the green onions, finelychopped. Add the meat and stir until it is cooked.Stir in the tomato puree and remaining ingredients,cook for a few minutes more. Leave until completelycold before assembling empanadas. To make the chicken filling: Heat the oil and fry theonions, then add the capsicum and dry until soft. Addthe minced chicken and stir until it has all changedcolor. Season to taste, add the tomato puree, mixwell and simmer for a further 3 minutes. Leave untilcompletely cold before assembling empanadas. Assembly and cooking: Roll out the dough about 3 mmthick and, using a saucer or something similar as aguide, cut into 24-30 circles about 14 cms indiameter. Divide whichever filling mixture you areusing between the circles, putting it on one side ofthe circle only. Moisten the outer rim of the doughwith water and fold over into a semi-circle. Curve theends of the folded side together a little to form acrescent, then secure the joined edges by foldingthem over each other in small sections to form a“rope” effect (if this sounds too confusing, justpress together and decorate with a fork in the usualway).  Heat about 6-8 cm deep frying oil to very hotand deep fry the empanadas one or two at a time justuntil golden. Remove from the oil immediately anddrain well on kitchen paper. Serve very hot Halve the filling ingredients or double the dough ifmaking both beef and chicken empanadas. Empanadasoften include raisins or sultanas which create aninteresting flavour contrast with the meat. A handfulcan be added to either of these recipes if you like.     041)  ORIGINAL BUFFALO WINGS 5 lb Fresh large chicken wingsPeanut oil for fryingDurkee/French Hot SauceWingers Original Recipe HotMelted MargarineCelery SticksChunky Blue Cheese Salad Dre 1. Split the wings at the joint and remove the tips. Anchor Bar hasbarrels of tips they use in soup stock. 2. Spread the wings out on a rack in a pan and refrigerate so theydrain of moisture/blood. A minimum of 24 hours. This small step willhelp produce a ‘crispier’ final product. 3 Heat deep fryer to 350-360 degrees. 4. Fry wings in small batches until done-8-10 minutes, depending onthe equipment. 5 Drain of excess oil and immediately place in large bowl and coat withhot sauce & melted margarine. 6. Serve with celery sticks and blue cheese. NOTE:The amounts of HotSauce and Margarine are really to taste. Medium ‘HEAT’ Wings areapprox. obtained by using 1 cup of Hot Sauce for the entire 5# and1/2c. of melted margarine. Experiment-some places do not use the melted marg. at all and just varythe volume of hot sauce to get the taste they want.    042)  Onions Fried In Deep Fat 6 medium onions — (6 to 1 cup flour1 cup milk1 egg1/4 teaspoon saltcooking fat Skin the onions, slice very thin, separate into rings, dip into abatter made from the flour, milk, egg, and salt, and drain well. Haveready a kettle of fat hot enough to brown a small piece of bread in 60seconds. Put the onions in a wire basket, lower into the hot fat, fryuntil the onions are golden brown, remove, drain on absorbent paper,sprinkle with salt, and keep hot until served. Onions fried in thisway will generally keep crisp for several days, or may bereheated in the same way as potato chips.   043)  PARSLEY FRIED ONION RINGS 3/4 c Plus 2 tb beer (not dark)1 c All-purpose flour3/4 c Finely chopped fresh parsley3/4 ts Salt plus additional for-sprinkling rings1 lg OnionVegetable oil for deep-fryerSalsa Verde for dipping -(optional)In a bowl, whisk beer into flour until batter issmooth and whisk in parsley. Let batter stand 30minutes and stir in 3/4 ts salt. Cut onion crosswise into 1/2-inch-thick slices andseparate slices into rings. In a deep fryer heat 3 inches oil to 380 degF. Working in batches of 4 or 5 onion rings, dragrings through batter to coat completely, lettingexcess drip off, and fry, turning, until golden, about1 to 2 minutes. With tongs, transfer rings as fried topaper towels to drain and season with additional salt.Serve onion rings with Salsa Verde.    044)  CRISP-FRIED PASTA NIBBLES Pasta, in desired shapesOil for deep fryingGarlic salt *  *Note: Another seasoned salt may be used instead of garlic salt.Cook pasta in boiling salted water until almost tender. Drain and patdry on paper towels. Heat oil in deep fryer to 375F. Add pasta, a fewpieces at a time, to hot oil and fry until lightly browned and crisp.Drain on paper towels and sprinkle with garlic salt. Serve immediately,or cool then store in airtight container.   045)  FRIED OKRA  Dipping saucesVegetable oil for frying8 oz Okra1/2 c Yellow cornmeal1/2 ts Paprika1/4 ts Ground red pepper1/4 ts Salt5 Drop hot pepper sauce1 Egg CHUNKY TOMATO SAUCE: In small saucepan over mediumheat, combine an 8 oz can tomato sauce, 1 smallchopped onion, 1 seeded and chopped green bell pepper,1/8 ts chopped garlic, 1 1/2 ts olive oil, 1/8 tschili powder and 1/8 ts black pepper. Cook about 15minutes to blend flavors.  SPICY CHEESE SAUCE:  In small saucepan, over low heat, melt 1/1/2 Tbbutter/margarine. STir in 2 Tb all purpose flour; cook5 minutes, stirring occasionally. In crease heat tomedium; stir in 3/4 cup milk. Cook 5 minutes, stirringoccasionally, until slightly thickened.  Gradually stir in 3/4 cup shredded sharp cheddar cheese, then stir in 4 oz can drained, chopped green chilies, 1/8 ts eachground red pepper and black pepper. Keep dippingsauces warm. In deep-fryer thermometer, heat 2 inchoil to 365 degrees. Meanwhile, slice stems and tips from okra. In mediumbowl, combine next five ingredients. In small dish,beat together egg and 1 Tb water. Coat okra with eggmixture. In small batches, fry coated okra untilgolden brown, about 1 1/2 minutes. With slotted spoon,remove to paper towel to drain. Serve immediately withwarm dipping sauces.  046)  Warm Springs Fried Bread 3 c Sifted all-purpose flour 1 ts Salt1 tb Butter 2 tb Melted butter2 ts Baking powder 1 ts Sugar3/4 c (to 1c) Warm milk 1 x Fat for deep frying Combine dry ingredients; cut in butter. Add enough warm milk to make a soft dough, easy to handle. Knead on floured board until dough is verysmooth and soft but elastic. Do not use a lot of extra flour. Divide dough into 6-8 balls and brush the tops with melted butter.Cover and let stand 30-45 minutes. Pat out each ball into a round, 5or 6 inches in diameter and 1/4 inch thick. Fry in deep fat (preheatedto 365 degrees). Dough should rise immediately to surface. Cook untilbrown on one side, turn, and brown on other side being careful to notpierce crust. Drain on absorbent paper and serve hot.     047)  Special Chicken 1 1/2 lb Chicken wings, cut-up into -segments at joints.————————–MARINADE——————————-————————-A MIXTURE—————————— 2 tb Soy sauce1 ts Sugar1 tb Sherry wineA few gratings of fresh-ginger2 ts Hoisin sauce1 Clove garlic, minced1/4 ts Sesame oil1 ts Saltds MSG (optional) ————————-B MIXTURE—————————— 2 Eggs1/2 c Cornstarch1/2 c FlourOil for deep fryingLettuce leaves, shredded Green onion, Chinese parsley and cashew nuts, all chopped, forgarnish This is one of the better deep-fried chicken recipes I’vefound. It calls for chicken wings, but I used a whole chicken, cutup Chinese style and just increased the marinade ingredients a tad. Serve this with side dishes of hoisin sauce, spiced salt (toasted saltmixed with black pepper about half and half), hot mustard and chilioil along with a bowl of finely chopped scallions. Dip piece ofchicken into the dip of your choice, then into the scallions andenjoy! Ice cold beer goes great with this dish. Oh yeah++steamedrice too… Be sure to use the dark, toasted sesame oil rather than the healthfood store stuff. 1. Soak cut-up chicken in marinade ingredients A for 1 hour. Mixingredients B into bowl with marinated chicken. Stir well. Will bevery sticky and stiff to mix. 2. Heat 5 inches oil in deep fryer to 375F. Drop batter coveredchicken piece by piece carefully into hot oil. Do not fill too full ofchicken or it will take too long to brown. Should take only 5 minutesto cook through. Result will be crispy golden brown chicken pieces. 3. Drain on paper towels. Place on platter lined with lettuceshreds. 4. Garnish if desired with chopped green onions, Chinese parsley andcashew nuts.    048)  Fried Banana 1 Banana, quartered 6 tb Water1/2 c Flour 4 c Cooking oil2 ts Double action baking 4 tb HoneyPowder Light, sweet dessert – a perfect ending to the dinner.  1. Roll the banana pieces in flour. Mix the baking soda with water to make a paste and roll the banana pieces in it. 2. Heat the oil until it is hot.  Deepfry bananas for 4 minutes or until they are golden brown. Drain. 3. Pour 1 tablespoon of honey on each banana piece and serve.   049)  Rick’s on the Bricks Fried Dill Pickles 1 16-oz. jar hamburger dill pickles — sliced1 cup whole milk5 drops yellow food coloring — (5 to 7 drops)3 cups floursalt and peppervegetable oil — for frying Spread pickles in single layer on paper towels to drain. In smallbowl, combine milk and enough yellow food coloring to produce a medium color.  Place flour, salt and pepper to taste in large, shallow bowl.Set aside. To small saucepan, add enough oil to come 1 inch up the sideof the pan. Heat oil to 350 F. over medium-high heat. In small batches, submerge pickles in milk mixture. Transfer to flourbowl and roll in flour to coat all sides well. Separate slices if theystick together. Repeat process by returning pickles to milk mixture and flour, againmaking sure slices are coated evenly and do not stick together.Carefully drop one by one into hot oil and fry 3 to 5 minutes or untilgolden brown and crispy. Drain on paper towels. Repeat this processuntil all pickles are cooked. Makes 6 servings.   050)  FRENCH FRIED POTATO SKINS PotatoesOil — for deep fryingSaltGarlic salt or celery salt — =OR=- gratedParmesan Scrub potatoes thoroughly with brush. Using potato peeler, cut off longthin spirals of skin from potatoes. (Use potatoes for another dish.)Cover skins with very cold water and let stand 30 minutes to 1 hour.Drain and carefully pat curls dry with paper towels. Drop curls intodeep oil heated to 390F and fry until golden brown and crisp, about 1minute. Drain on paper towels and sprinkle with salt or garlic salt,celery salt or Parmesan cheese. Serve hot.   051)  French Fried Skunk 2 skunks — skinned and cleaned1 tablespoon saltwater to cover2 cups bear fat or lard2 egg yolks,beaten3 cups milk or cream1 1/2 cups flour1/2 teaspoon salt2 tablespoons baking pow Clean and wash the skunks, making sure that the scent glands areremoved.  Cut up into small serving pieces. Put a soup kettle on thestove and add the meat.  Cover with cold water and bring to a boil over high heat.  Lower the heat and boil until the meat is tender, about 40 minutes.  Remove all the scum that rises to the surface. Make a batterby mixing together the egg yolks, milk, flour, salt and baking powder. Mix real good until the batter is about like cake batter. Heat thebear fat or lard in a deep fryer to about 360 degrees. Dip the piecesof skunk in the batter and then fry them until golden brown. Drainwell and serve.  052)  CHERRY DESSERT WONTONS 48 ea Premade Wonton Wrappers (1-Package)30 oz Tart Cherry Pie Filling3 c Vegetable OilPowdered Sugar Or Cinnamon Sugar To assemble wontons, place approximately 1 1/2 Tsp Cherry Pie Filling(2 cherries plus sauce) in the center of each wonton wrapper.  Mositen the edges of each wrapper, bring one corner up over the filling to the opposite corner at an angle so that two overlapping triangles areformed.  Pull the two bottom corners of the folded triangle forward sothat they meet one another and slighly overlap. Moisten one end andpinch the two ends firmly together. Repeat. Pour the oil into a deep fryer and heat to 375 degrees F. Deep frythe wontons, 8 to 10 at a time for about two minutes or until crisp andgolden. Drain on paper towels. Fried wontons can be kept warm for about one hour in a 250 degree F.oven or reheated for 5 minutes in a 450 degree F. oven. Powdered sugaror cinnamon sugar can be sprinkled on the fried wontons, if desired.  053)  CRISPY FRIED PORK & APPLES  6 Pork chops [butterflied and«” thick]1 lg Apple [peeled & cored]2 Eggs2 tb Half and half1 c Bread crumbs [unseasoned]1 t Ginger [ground]3/4 ts Salt1/4 ts Allspice [ground]CRISCO oil for frying —–OPTIONAL—– 1/2 ts Coriander [ground] 1) Pound each chop with a meat mallet, and slice the apple into sixrings… 2) Blend the half and half and the eggs in a small bowl and then in ashallow baking dish, or on waxed paper, mix the bread crumbs, ginger,salt, (coriander, if desired), and allspice, and set aside… 3) Heat 2″ to 3″ of Crisco oil in a deep fryer or large saucepan to350ø… Dip the pork chops and the apple rings into the egg mixture,then into the bread crumbs to coat… Fry 2 pieces of pork at a timefor 7 min until the crust is a deep golden brown and the pork is nolonger pink in the center… Drain on paper towels… 4) Fry the apple rings for 2 to 3 min. or until they are a deepgolden brown, and drain them also on the paper towels… 5) Serve one apple ring on top of each pork chop.   054)  FRIED EGGPLANT OR ZUCCHINI —–SEASONING MIX—– 1 1/8 ts Salt1/4 ts Paprika1/2 ts White pepper1/4 ts Onion powder1/4 ts Garlic powder1/4 ts Ground red pepper (cayenne)1/4 ts Black pepper1/4 ts Dried tyme leaves1/8 ts Dried sweet basil leaves —–INGREDIENTS—– 1 c Peeled and coarsley chopped-eggplant or zucchini1/2 c All purpose flour1/2 c Dried bread crumbs (very fine)1/2 c Milk1 EggVegetable oil for fryingPowdered sugar is optional Combine seasoning mix ingredients is a small bowl, mixing thoroughly.Sprinkle the vegetables evenly with about 1/2 tsp of the mix. Place theflour in a small bowl and the breadcrumbs in another.  Add 1 tsp of the seasoning mix to the flour and one tsp to the breadcrumbs, mixing each well. (Use any leftover mix to season other vegetables before cooking. In a separate small bowl combine the milk and egg until well blended.Heat 1 inch oil in a 2 qt. saucepan or deep fryer to 350 degrees.  Just before frying, dredge the chopped vegetables in the seasoned flour,shaking off excess.  Work quickly so flour doesn’t get too moist; it’sbest to use your hands for this, but a slotted spoon will do. Then coat well with the milk mixture, then quickly with the breadcrumbs, shaking off excess. Place the vegetables in hot oil until dark golden brown, about 2-3 minutes, making sure to seperate the vegetable pieces as you drop them into the oil.  Adjust heat as necessary to keep at 350 degrees. Drain and serve immediately. Sprinkle lightly with powdered sugar (If desired)   055)  Fried Alligator 1.00 Alligator meat1.00 Cayenne pepper1.00 Oil1.00 Vinegar1.00 Flour1.00 Corn meal1.00 Salt & pepper to taste Tenderloin fresh alligator tail, cutting pieces not to exceed 2″X 1″thick.  Place in shallow dish. Pour on small amount of vinegar and addsalt and pepper and cayenne to taste. Let stand for approximately 30minutes.  While gator soaks, pour into dusting bag or other container4 parts corn meal to 1 part flour. Put about 1″ oil in skillet andheat to 400 degrees F. Roll or shake alligator strips in dustingmixture, then place in hot oil and fry until golden. Serve hot. Suggestions: Try deep-fried Alligator nuggets as an appetizer.  056)  Batter-Fried Dandelion 2 Cups Dandelion Blossoms1 Egg — beaten1 Cup Milk1 Cup Flour1/2 Tsp. Salt1/4 Tsp. PepperFat For Frying Pick the dandelions as close to the head as possible (the stems are verybitter). Rinse well; pat dry with paper towels. Beat the egg, milk,flour, salt, and pepper in a small bowl. Dip each flower into thebatter. Deep-fry in oil that is hot but not smoking (350F – 375F), until goldenbrown. Drain on paper towels and sprinkle with salt.    057)  CHIPPEWA INDIAN FRIED BREAD 2 1/2 c All-purpose flour1 1/2 tb Baking powder1 t Salt3/4 c Warm water1 tb Vegetable oil1 tb Nonfat dry milk powderVegetable oil (for deep-frying)Cinnamon sugarMakes 8 Combine flour, baking powder and salt in large bowl.Combine water, oil and dry milk powder and stir intoflour mixture until smooth dough forms. Turn out ontolightly floured surface. Knead 4 times into smoothball. Cover and let rest 10 minutes. Divide dough into 8 balls. Flatten with fingertips orroll out each ball to form 8- to 10-inch round. Makesmall hole in center of each with finger or handle ofwooden spoon.  Lightly flour rounds, stack and cover with towel or plastic wrap. Heat about 1 inch oil to 375 F in deep fryer.  Gently place 1 bread round in hot fat and cook until golden and crisp, 1 to 2 minutes on each side.  Drain on paper towels. Repeat with remaining dough. Serve bread hot or at room temperature, sprinkled with cinnamon sugar.   058)  FRIED CUCUMBER 1 CucumberSaltPepperCracker crumbs1 Egg — beatenSalad oil Peel cucumber and cut lengthwise into 1/4 inch slices. Pat dry betweenpaper towels; sprinkle with salt and pepper. Dip slices in crackercrumb, then in egg, and again in crumbs.  Deep fry in hot oil at 390 degrees until delicately browned. Drain on absorbent paper.   059)  FRIED FRAGRANT BELLS  1 lb Ground pork2 Finely chopped green onions1 sl Minced ginger3 tb Chicken broth1 tb Dark soy sauce1 tb Dry Sherry1 Egg2 tb Cornstarch3 tb Water4 Dried bean curd sheetAdditional cornstarch1/4 c Salt2 tb Szechwan peppercorns2 To 4 cups vegetable oil Combine pork, onion, ginger, broth, soy sauce, Sherry,egg and 1 tablespoon cornstarch in bowl and mix well.Combine remaining 1 tablespoon cornstarch with waterin small bowl. Moisten 1 bean curd sheet under running water. Placeon work surface and spread with 1/4 of meat mixture.Roll as for jelly roll; brush long edge with dissolvedcornstarch to seal.  Repeat to make three more rolls. Cut each into slices 1 1/2 inches thick; dip each endin additional cornstarch to seal filling. (Can be done3 to 4 hours ahead to this point and refrigerated.)For salt: Combine salt and peppercorns in smallskillet and cook until browned. Crush in mortar withpestle. Heat oil in deep fryer to 375 deg. Add slices afew at a time and fry until crisp. Drain on papertowels. Serve hot with peppercorn salt, if desired.   060)  Crispy Rattlesnake Coils 1 Rattlesnake; cut in stripsFlourSalt & PepperCrisco PREPARATION Cut rattlesnake into 8″ strips about 1/4″ thick. Salt andpepper lightly. Put flour into a container that can be covered. Addstrips. Shake. Refrigerate for about two hours. This will allow theflour to become sticky and while the Crisco is heating in a deepfryer, pull the pieces apart and re-flour the pieces again. Addflour if necessary. When the Crisco shortening is hot, add onlyenough snake strips so that all pieces are covered by the hot grease. Fry until golden brown. Dump into a container that has been prewarmedin the oven. Continue frying the rest of the rattlesnake strips. NOTE: The fried rattlesnake strips will appear to be coiled! SERVING Use a basket lined with a cloth napkin. Add the fried, coiledsnake pieces. Cover with the napkin.  061)  Sri Lanka Fried Chiles 24 Dried cayenneOr japone chiles4 tb Salt1 qt WaterOil Make a brine from the salt and water. Soak the chiles for an hour inthe brine. Heat a good quantity of oil. When it’s very hot, deep frythe chiles until they are crisp. Drain, salt and serve.This is the simplest way to fix dried chiles. I am told it is eatenas a snack at movie theaters in Sri Lanka.  062)  Texas Fried Green Tomatoes 3 large Green tomatoes — TO 42 cups Flour1 tablespoon Salt1 tablespoon Pepper1 tablespoon Lawry’s seasoned salt2 Eggs2 cups MilkOil — for frying Cut tomatoes into almost 1/2-inch thick slices.Mix flour, salt, pepper and seasoned salt in one bowl.Mix eggs and milk in another bowl. Dip each tomato slice into the milkmixture,then into the flour, back to the milk, and then to the flouragain.. coating well. Heat oil in a deep-fryer to 350 degrees; add battered tomato slices afew at a time, and cook for 5 minutes, or until golden brown. Can alsobe cooked in a heavy skillet, turning once. Note. Yankees cansubstitute cracker crumbs for flour; Southerners can use cornmeal. Inany case, adding a little flour will improve coverage.   063)  Croquiqnolles 1 c Sugar1/4 c Water1/2 ts Nutmeg4 Eggs4 1/2 c Flour,self-rising,siftedVegetable oil for deep-fryin 1. In large mixing bowl, blend sugar and water; stir in nutmeg.2. Beat in eggs, one at a time, beating well after each addition.3. Gradually blend in enough flour to make a stiff dough that can be    easily handled.4. Turn out onto lightly floured surface; divide in half.5. Roll out each half 1/2-inch thick.6. With floured 2 1/2-inch doughnut cutter, cut out doughnuts.7. Heat oil to 375′F.; deep-fry doughnuts until golden brown, turning    once.8. Drain thoroughly on paper towels.9. Dust with sugar, as desired. NOTE: New Orleans is known for its fried cakes. The name derives fromthe French verb “croquer,” to crunch.    064)  TWICE-FRIED SHREDDED BEEF 3/4 lb Beef sirloin or flank steak ————————-MARINADE————————- 2 tb Dry sherry2 tb Soy sauce1 ts Sugar1 ts Cornstarch1 sm Carrot1 Green bell pepper2 Ribs celery1 sm Onion —————————SAUCE————————— 2 tb Rice vinegar1 tb Soy sauce2 ts Sesame oil1 ts Sugar1/2 ts Chili oil1/2 ts Cornstarch Preparation: Trim and discard fat from beef. Cut beefacross the grain into 1 1/2-inch matchstick pieces.Combine marinade ingredients in a medium-size bowl. Add beef; stir to coat. Set aside for 30 minutes.Cut carrot, bell pepper, and celery into 1 1/2-inchmatchstick pieces. Thinly slice onion. Set vegetables aside separately. Combine sauce ingredients in a small bowl and set aside.Cooking: In a deep fryer add oil to a depth of 1 1/2 to 2 inches.Place over high heat until oil reaches about 375 degrees F. Add beef,half at a time, and deep fry for 1 minute until browned, turningoccasionally. Lift out and drain on paper towels; set aside. Cookremaining beef. Reheat oil to high heat . Add carrot and onion; cook, stirringconstantly, for 1 minute. Add bell pepper and celery; fry for 1 moreminute. Stir in sauce and beef. Cook until well mixed.  065)  Hush Puppies Serving Size : 6 Preparation Time :0:30 ——– ———— ——————————–2 cups cornmeal2 teaspoons baking powder1 teaspoon salt1 whole onion — minced2 tablespoons bacon fat1 egg2/3 cup milk6 cups peanut oil Mix cornmeal, baking powder, salt. Saute onion in bacon fat untiljust limp; cool slightly. Beat egg until light, stir in milk and onion. Stir into dry ingredients to form a stiff batter. Heat oil in deepfryer to 350 degrees. Shape batter into 3″ long crescents. Fry insingle-layer batches in hot oil until golden brown.Serving Ideas : Serve hot with fried fish.  066)  STRUFFOLI (Honey Balls) 3 Large eggs1 tb Butter; softened1 ts Sugar; plus1/2 c Sugar2 c All-purpose flour1/2 ts Baking powder1 c HoneyVegetable oil; for deep-fryiColored sprinkles Whisk together: eggs, butter, 1 tsp sugar until foamy. Add bakingpowder; add flour. Work the mixture into a soft dough with yourhands.  Divide dough into 4 pieces. On a floured surface, roll each piece into a rope about the width of your index finger and 12 inches long.  Cut the ropes into 1″ pieces. Toss the pieces with enoughflour to dust them lightly and shake off excess flour. Heat oil to375F in a deep fryer. Fry the struffoli a few handfuls at a timeuntil they puff up and are golden brown. Using a slotted spoon,transfer to a paper towel to drain. Combine the honey and the ½ cups sugar in a large saucepan over low heat; stirring until the sugar has dissolved; keep warm over low heat.  Add 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 pyramid, shaping with wet hands. Sprinkle with the colored sprinkles and let stand for 1 to 2 hours. Then just break off some pieces with your hands to eat.   067)  Fried Oysters 1 Doz. large oystersseasoned flourbeaten eggsoft bread crumbsfrying fattartar sauce Pick over the oysters carefully, pat dry in a soft cloth, then roll in seasoned flour (flour to which a little salt and pepper have been added).  Dip in beaten egg, then in crumbs. This dipping may be repeated a second time if desired and all loose crumbs should be shaken off. Fry golden brown in deep hot fat (375 degrees) using a frying basket and frying not more than 4 oysters at a time. Drain on soft crumpled paper toweling and serve with tartar sauce. Serves four. For Philadelphia Fried Oysters: Dip first into mayonnais

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