recipelink.com Chat Room Recipe Swap
07-05-2000 – 6 Deep Fryer Recipes

KellyWA (11:21:07) : Deep Fryer

Veggie Fritters with Thai Peanut Sauce

1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
5 teaspoons vegetable oil
2/3 cup cold water
4 cups asparagus tips, broccoli or cauliflowerettes, carrot sticks, pea
pods, zucchini slices, or mushrooms

Combine flour, baking powder, and salt in bowl. Stir in oil and mix until a
loose ball is formed. Add water gradually, mixing until a stiff batter is
formed. Blanch 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. Dry on paper towels.
Dip vegetables into batter, allowing excess to drip off. Cook 3 or 4 at a
time, until they float in oil and desired browness is reached (about 2
minutes). Remove from oil and drain on absorbent paper. Repeat until all
vegetables are cooked. Makes about 1-1/3 cups batter.

Thai Peanut Sauce

2 tablespoons finely chopped onions
3/4 cup roasted shelled Virginia 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 Cayenne
2 tablespoons soy sauce
2 tablespoons lemon juice

Put onions, peanuts, coconut, water, garlic powder, sugar, and Cayenne in
a blender container; blend until almost smooth. Pour into a small sauce pan.
Cook and stir until mixture boils and thickens. May be served warm or
cold. Makes about 1 cup

KellyWA (11:20:44) : Deep Fryer

Chili Cheese Balls (Mexican Tidbit)

3 tablespoons chopped Jalapeno chilies
1 (8-ounce) packaged grated Parmesan cheese
1 (8-ounce) package cream cheese
2 egg yolks
1/2 cup chopped roasted shelled Virginia type peanuts
Bread crumbs

Mix chilies, cheeses, and egg yolks together until well blended; add peanuts.
Form into 1-inch balls. Roll in bread crumbs; refrigerate. Cook 3 or 4 at a
time, until they float in oil and desired browness is reached (about 2
minutes). Remove from oil and drain on absorbent paper. Repeat until all
Cheese Balls are cooked.
Makes about 72.

KellyWA (11:20:23) : Deep Fryer

Crispy Cheese Ball Bites

2 cups shredded Cheddar cheese (1/2-pound)
1/2 cup crumbled blue cheese (2-ounces)
1 (3-ounce) package cream cheese
2 tablespoons milk
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 tablespoon chopped pimiento
1 tablespoon chopped chives
1/2 cup ground or finely chopped nuts
2 (11-ounce) packages refrigerated
cracked wheat or cornbread twists

Let cheese stand at room temperature before mixing. Beat or process
cheese, milk, Worcestershire sauce, and lemon juice until well-blended. Stir
in pimiento and chives. Form into 40 small balls. Roll in nuts, cover, and
chill. Open refrigerated twists and unroll. Cut dough in half horizontally to
make 4 sections, then cut each section into 5 pieces, each made up of 4
short strips. On a lightly floured surface, use fingers to press and pull strip
until it is about 2 inches wide and 5 inches long. Cut in half. Place cheese in
center of half, cover with other half, then pull and pinch edges to seal. You
will make 20 squares from each package. Cover and chill until ready to fry.
Deep fry 2 wrapped cheese balls at a time for 2 to 3 minutes, turning to
brown all sides. Makes 40.

KellyWA (11:20:05) : Deep Fryer

Beignets (New Orleans-Style Square Donuts)

1 (1-pound) package Hot Roll Mix
1/4 cup sugar
1 teaspoon vanilla
Confectioners' sugar, sifted

Prepare roll mix according to package directions, adding 1/4 cup sugar to
flour mixture and vanilla to hot water. When kneading is completed, proceed
as follows: Coat a bowl with shortening or oil; roll ball of dough in bowl to
coat with oil. Cover with waxed paper and a towel. Refrigerate for several
hours or overnight. Remove dough from refrigerator; punch down and cut in
half. On a lightly floured surface, roll each half to make a 9 x 12-inch
rectangle. Cut each into 12 (3-inch) squares. Cover with a towel and let rise
for 30 minutes. Deep fry beignets, two at a time. Fry 1-1/2 minutes; turn and
fry 1-1/2 minutes or until golden brown. Sprinkle generously with
confectioners' sugar.
Makes 2 dozen.

KellyWA (11:19:48) : Deep Fryer

New Mexican Fry Bread
Called sopaipillas in Spanish, these treats originated in Old Town
Albuquerque over three centuries ago. This out-of-the-ordinary modern
version is made oatfully healthy for extra nutrition. Delicious drenched with
Orange Honey Butter.

1 cup Oat Blend flour or all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons shortening
5 tablespoons warm water

Combine flour, baking powder, and salt in a mixing bowl; cut in shortening.
Stir in warm water. Place dough on a lightly floured surface. Knead and fold
until smooth and satiny. Cover and let stand for 15 minutes. Form into 1 inch
balls; keep covered. Roll each ball into a thin 3-inch circle. Cover circles with
waxed paper, separating circles. Pinch and pull circle edges (lightly) as you
drop into preheated oil in deep fryer. Fry 1 or 2 at a time. Fry 1 minute; turn
and fry 1 minute or until golden brown. Serve with honey or Orange Honey
Butter. Makes about 1 dozen.

Orange Honey Butter

1/2 cup butter (1-stick)
4 tablespoons honey
1 teaspoon grated orange peel

Cream butter until fluffy; beat in honey and orange peel. Serve at room
temperature. Makes about 2/3 cup.

KellyWA (11:19:29) : Deep Fryer

Robust Rosettes

1 cup flour
1 cup milk
2 eggs, lightly beaten
1 tablespoon lemon pepper
2 teaspoons sugar
1/4 teaspoon salt

Beat all ingredients together until smooth. (If mixture seems a little too thick,
add milk.) Strain batter. Preheat oil in electric deep fryer. Heat ro-sette iron
in oil. When hot, lift out of oil and drain. Dip hot iron into batter. (Do not let
mixture come over top of iron.) Return to oil and fry until golden brown; cool.
Store in airtight container. Makes about 50.

NOTE: If you wish to make sweet rosettes, omit the pepper and add vanilla
to batter. Sprinkle rosettes with powdered sugar.