Recipe: Recipes for Fried Food (10)

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05-03-2000 - 10 Recipes for Fried Foods

recipelink.com (09:47:45) :
Forum: rec.food.recipes
Date: 04/15/2000
Author: purple-ram

GORDITAS

Serves 4

Filling:
1 pound ground beef
1 small onion, chopped
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon garlic salt
1/4 teaspoon chile powder

Shell:
2 cups masa harina
1 teaspoon baking powder
2 teaspoons salt
1 cup water
2 pieces bacon, fried and crumbled
2 tablespoons Longhorn cheese

Topping:
Shredded lettuce
Sliced or diced tomatoes
Shredded cheese

Fry beef and onion together. Season with salt, pepper, garlic salt and chile powder. While meat is cooking, mix with hands all ingredients for shells. Pinch off small portion of dough and roll into 2-inch ball. With quick patting motion, flatten out to 1/2 inch thickness and about 3 inches in diameter. Fry in hot grease until golden brown, turning once. Drain. Make a slit through the middle; open slightly like a taco shell and stuff with meat mixture, lettuce, tomatoes and cheese. Serve with favorite chile or taco sauce.

"Gordita" means "little fat one". Beware . . . these are very rich! LADIES HOME JOURNAL found these to be their favorite!

The Junior League of El Paso, publishers of "Seasoned With Sun," a 270 -page cookbook devoted to Southwestern cooking. For information on the cookbook, contact the Junior League of El Paso, 520 Thunderbird, El Paso, TX 79912, (915)584-3511.

Val,.Ca (09:11:59) : Churros

1 cup (250 ml) milk
2 cups (500 ml) water
1 Tbs (15 ml) vegetable oil
1 tsp (5 ml) salt
3 cups (750 ml) all-purpose flour
1 tsp (5 ml) baking powder
1/4 tsp (1 ml) vanilla extract
Vegetable oil for deep frying
Powdered (confectioner's) sugar for dusting

Combine the milk, water, tablespoon of vegetable oil, and salt in a
large saucepan and bring almost to a boil over high heat. Add the
flour a little at a time, stirring constantly with a wooden spoon over
low heat. When it has formed a smooth paste, remove it from the heat
and add the baking powder and vanilla. Continue stirring until
thoroughly combined. Heat the oil to a temperature of about 325F
(160C), or until the surface shimmers. Place the dough in a pastry
bag with a wide, star tip. Typically, churros are about 1/2 inch (1
cm) in diameter, with ridges running their length. Pipe the dough
into the hot oil, forming straight fritters 6 to 8 inches (15 to 20
cm) in length. Fry until golden brown and remove to paper towels to
drain. Serve immediately, dusted with powdered sugar. Serves 6 to 8.

Sally,.Oh (03:51:49) : Hushpuppies

1 c. self-rising cornmeal
1 egg
Buttermilk
Finely diced onion
Dash of salt

Have cooking oil hot! Keep dough stiff. Drop by spoonfuls into hot oil. Brown.

Sally,.Oh (03:34:11) : Corn Fritters

1 (12 oz.) can creamed corn
1 egg, beaten
1/2 tsp. baking powder
1/2 c. flour
1/8 tsp. garlic powder
Hot oil for skillet

Combine ingredients thoroughly. Drop by tablespoonful in hot oil. Fry until golden brown.

julie.s.c. (12:36:05) : GOLDEN BITES

1 cup cake flour
1/4 tsp. salt
2 tsp. baking powder
1/4 cup wheat germ
1 tbsp. oleo (opt.)
1/3 cup milk
melted butter
cinnamon and sugar mixture

Sift first 4 ingredients into bowl. ad wheat germ and cut in oleo.add milk; stir ad knead until dough is homogenous. pull off 1 to 2 teaspoons dough and roll into balls. place in ungreased frypan; cover with vent open. bake turning a few times at 340 degrees for 15 minutes or until brown. spear with toothpick, dipping in melted butter, then cinnamon sugar. yield: 4-6 servings

Betsy.at.TKL (09:57:30) : POTATO DOUGHNUTS

3 c All-purpose flour
1 pk Active dry yeast
1 ts Baking powder
1 c Milk or water
1/4 c Margarine or butter
1/4 c Sugar
1 ts Salt
1 Egg
1/2 c Plain mashed potatoes
Shortening or cooking oil
For deep-fat frying

GLAZE
4 c Sifted powdered sugar
1/3 c Boiling water
1/2 ts Lemon extract or vanilla
1 tb Corn syrup

For Doughnuts: Combine 1 1/2 cups flour, yeast and baking powder. Heat milk or water, margarine or butter, sugar and salt till warm (120 to 130 degrees). Add to flour mixture along with egg and potatoes. Beat with an electric in low speed for 30 seconds, scraping bowl constantly. Beat on high 3 minutes. Stir in the remaining flour, using a spoon, till dough is smooth. Place in greased bowl. Cover and chill about 2 hours or overnight. Stir dough down. Roll dough to 1/2-inch thickness on a lightly floured surface. Cut with a floured 2 1/2-inch doughnut cutter. Reroll as necessary. Fry two or three doughnuts at a time in deep hot fat (365 degrees) about 1 minute on each side or till golden, turning with a slotted spoon. Repeat with remaining doughnuts and holes.

For Glaze: Stir together powdered sugar, boiling water, corn syrup, and lemon extract or vanilla in a medium mixing bowl. Dip warm doughnuts in glaze, holding each over the bowl to allow excess glaze to drip off. Place glazed doughnuts in wire rack to dry. Makes 16 to 18 doughnuts and holes.

Susan,IL (09:46:13) : Quick and Easy Doughnuts

(My kids love these! They really enjoy poking the holes, or making weird shapes out of the dough.)1 can of biscuits
oil for frying
powdered sugar

Take the biscuits and poke holes in them like donuts...Fry in hot oil till golden in color and sprinkle with powdered sugar.

MED/TN (09:37:41) : Creole Calas

1 pkg. dry yeast
1/2 cup warm water
1 1/2 cups well-cooked rice (short grain)
3 eggs, beaten
1/4 cup sugar
1 1/4 cups all-purpose flour
1/2 tsp. salt
1/4 tsp. ground nutmeg
vegetable oil
1/2 cups powdered sugar
1 tbsp. ground cinnamon
Dissolve yeast in water. Mash hot cooked rice with the back of a spoon; cool to lukewarm. Combine yeast and rice, mixing well; cover and let rise in a warm place overnight. In the morning add eggs, sugar, flour, salt, and nutmeg to rice mixture, beating until thoroughly mixed. Heat 3 inches of vegetable oil in a skillet to 375 degrees; drop the batter by tablespoonfuls into hot oil, and cook until golden brown, turning once. Drain well on paper towels. Combine powdered sugar and cinnamon; sprinkle over hot calas and serve immediately.
Makes about 2 dozen.

MED/TN (09:36:37) : French Market Doughnuts

1 package active dry yeast
1 1/2 cups warm water (105 )
1/2 cup sugar
1 teaspoon salt
2 eggs
1 cup undiluted evaporated milk
7 cups all-purpose flour
1/4 cup soft shortening
oil for frying
confectioners' powdered sugar
In large bowl, sprinkle yeast over water; stir to dissolve. Add sugar, salt, eggs and milk. Blend with beater. Add 4 cups of the flour; beat smooth. Add shortening; beat in remaining flour. Cover with plastic wrap and chill overnight. Roll out on floured board to 1/8-inch thickness. Cut into 2 1/2-inch squares. Deep fry at 360 2 to 3 minutes until lightly browned on each side. Drain on paper towels and sprinkle heavily with powdered sugar. Serve hot with caf au lait.
Note: This dough can be kept for up to a week in refrigerator and actually improves with age; just punch down when it rises. Dough can also be frozen; simply thaw, cut and roll, or shape doughnuts before freezing.

Yield: 5 dozen

Mary.,Ma (09:16:21) : HUSH PUPPIES:

1 cup all purpose flour
3/4 cup cornmeal
2 - 4 T sugar
1 T double-acting baking powder
1 tsp salt
1 egg
2/3 cup milk
1/3 cup butter melted or peanut oil

In med. bowl mix first 5 ingredients with a fork, In small bowl beat together egg, milk and butter. Pour this mixture into flour mixture stirring until flour in moistened. Batter should be such consistency so you can drop by teaspoons or tablespoons into hot oil.

Heat peanut oil to 375 degrees (I use my wok) or a deep fryer. Heat until golden brown.