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Old 01-05-2006, 11:14 AM
romansperson romansperson is online now
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Fried food recipes! Please share!

My parents gave me a deep fryer for Christmas. My New Year's resolution is to stop worrying about fat content and die happy.

So does anyone have recipes for really good deep fried stuff? I'd especially appreciate one for hush puppies (AKA fat pills).
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Old 01-05-2006, 11:34 AM
Dolores Reborn Dolores Reborn is offline
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No hush puppies, but Fried Catfish rules!

4 catfish fillets, cut in half
1c cornmeal
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
dash of cayenne

Put the dry ingredients in a big ziploc bag. Shake to mix. Add fillets 4 at a time. Shake to coat. Deep fry (when fryer is hot) 4 at a time for about 7 minutes. (Stir gently about halfway through to keep them from sticking together.)

Drain on paper towels.

(This recipe is for a Fry Daddy which holds a quart of oil. If your fryer is bigger, you can put more stuff in at a time. The secret is to not overcrowd, so as not to lower the temperature too much, which can lead to soggy food.)
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Old 01-05-2006, 11:59 AM
CookingWithGas CookingWithGas is offline
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This is off the top of my head, I don't work from a recipe for this, so quantities are open to change:

Jeff's Chicken Nuggets

2 lbs of skinless, boneless chicken breast
2-3 eggs
a splash of milk
Seasoned breadcrumbs
Instant oatmeal

Rinse the chicken in cold water, pat dry. Cut the chicken into 1-inch cubes (about 2-3 bites per cube).

Beat the eggs until uniform consistency but not foamy. Whisk in a little milk, maybe an ounce.

Mix the breadcrumbs and oatmeal in equal amounts, about a cup each.

Dunk a few pieces of chicken in the egg mix to thoroughly coat, then into the breadcrumb/oatmeal mix.

(You can also coat the chicken with flour to absorb excess moisture before dunking it in the egg.)

Fry until golden brown.
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Old 01-05-2006, 11:59 AM
Tomcat Tomcat is offline
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Powdered sugar Bacon-Fat fried Cheese on a stick

Take some Eidam cheese and skewer it on a stick.
Batter it in whipped egg, milk and then roll in powdered sugar.
Fill deep fryer with bacon grease (lard will do in a pinch) and cook for 3 minutes.

Or, from the same thread, you can do the same with just bacon, but use flour instead of powdered sugar.

I love Buffalo Wings! The simple recipe I know is to take wings and cut the tips off. You can separate the lower and upper wing portions, but at home I just leave them together. Deep fry them for 10-12 minutes. While they are cooking do a sauce mixture of half hot-sauce, half melted butter. Your choice of the hot-sauce is probably the sole-determinent of the quality of this dish. Once the wings are cooked, then mix them in the sauce.

Also, if you want to be a tad healthy, you can use normal Olive Oil - just don't use virgin or extra virgin olive oils because their smoke point temps are too low. But for normal fryers, normal olive oil works since you should be frying at around 365F. I have used olive oil in my fryer for 3 years now (changed regularly) and have really liked the flavor. I buy my olive oil at a Sam's Club type place in 2 gallon jugs.

There are tons of Central European recipes for deep frying: schnitzels, rolada's, etc. Plus I love tempura vegetables...yum. Learn how to do a beer batter and a tempura batter (online recipes abound).

Enjoy-
-Tcat
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Old 01-05-2006, 12:15 PM
romansperson romansperson is online now
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Dolores Reborn, I definitely plan on doing catfish (I pan fry it now), but see, without the hush puppies, it just ain't the same ...

CookingWithGas, those chicken nuggets sound awesome!

And Tomcat, while I am for Powdered Sugar Bacon-Fat Fried Cheese on a stick in spirit, in practice, not so much. I like a little salt with my grease and the sugar just wouldn't work out, imho. I just got a Mexican cookbook, so the fried wings with some of those sauces could potentially be really, really good. I plan to use peanut oil, just 'cause it rawks (though I do use olive oil for everything but frying). And no vegetables are going near my fryer. No attempt whatsoever at healthy eating will be made here.
  #6  
Old 01-05-2006, 12:35 PM
Little Nemo Little Nemo is online now
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Quote:
And no vegetables are going near my fryer.
What? No fried pickles?
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Old 01-05-2006, 12:45 PM
romansperson romansperson is online now
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Quote:
Originally Posted by Little Nemo
What? No fried pickles?
One has to consider whether pickles are truly vegetables or not. I've always considered them vehicles for sodium delivery.
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Old 01-05-2006, 12:49 PM
teela brown teela brown is offline
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This one's pretty simple, but everyone loves it:

1 pound large shrimp, peeled & deveined (butterfly them if you want)
1 egg, beaten in a shallow bowl or plate
1/4 cup flour in a shallow bowl or plate
1 cup of fine cracker crumbs or Panko bread crumbs in a shallow bowl or plate

Salt and pepper the shrimp, dredge them in the flour, then in the egg (making sure they're throroughly coated), then in the crumbs. Fry them at 360 degrees until they are golden brown, perhaps 3 or 4 minutes. Serve them with lemon wedges and horseradish-y cocktail sauce.
  #9  
Old 01-05-2006, 02:43 PM
Missy2U Missy2U is offline
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You could always make a Blooming Onion.

I don't know how good that recipe is - when we tried making it, we used the recipe from the booklet that was included in with this gizmo we bought at Harbor Freight. And it sucked. As did our deep fryer. Which is a whole other story...
  #10  
Old 01-05-2006, 02:46 PM
Anaamika Anaamika is offline
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Quote:
Originally Posted by romansperson
. And no vegetables are going near my fryer. No attempt whatsoever at healthy eating will be made here.
Are you kidding. Nothing in the world like fried zucchini and fried eggplant...mmm.
  #11  
Old 01-05-2006, 02:48 PM
mrklutz mrklutz is offline
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Or you could go for a fried calzone.
  1. Buy frozen dinner roll dough at the grocery store (or make fresh dough if you're ambitious).
  2. Wrap thawed dough around sausage and cheese
  3. Deep fry
  4. Dunk in marinara sauce

They're surprisingly tasty.
  #12  
Old 01-05-2006, 02:54 PM
romansperson romansperson is online now
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Quote:
Originally Posted by mrklutz
Or you could go for a fried calzone.
  1. Buy frozen dinner roll dough at the grocery store (or make fresh dough if you're ambitious).
  2. Wrap thawed dough around sausage and cheese
  3. Deep fry
  4. Dunk in marinara sauce

They're surprisingly tasty.
NOW you're talking!
  #13  
Old 01-05-2006, 03:00 PM
Agnostic Pagan Agnostic Pagan is offline
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Quote:
Originally Posted by Anaamika
Are you kidding. Nothing in the world like fried zucchini and fried eggplant...mmm.
Thats what I came in to post. Their quick and dirty and delicious. With mine, I add a Morroccan seasoning mix. Mmmmmmmmmm.

Try it - you'll wonder why you ever made a no-vegetable rule.

For the true heart attack, go for the Gut Bomb - deep fried Provolone cheese. Take a 1" thick slice of a standard 4" log. Dip in an egg wash and bread crumbs. Give it a good coating so none of the cheese has a chance to leak out. Fry for about 2 or 3 minutes until a dark golden brown. Serve with marinara sauce. Best artery-clogger there ever was. (Warning - not for those worried about high cholesterol.)

AP
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Old 01-05-2006, 03:07 PM
Annie-Xmas Annie-Xmas is offline
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Mmmmmmmm fried ice cream
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Old 01-05-2006, 04:13 PM
romansperson romansperson is online now
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Quote:
Originally Posted by Agnostic Pagan
Thats what I came in to post. Their quick and dirty and delicious. With mine, I add a Morroccan seasoning mix. Mmmmmmmmmm.

Try it - you'll wonder why you ever made a no-vegetable rule.

For the true heart attack, go for the Gut Bomb - deep fried Provolone cheese. Take a 1" thick slice of a standard 4" log. Dip in an egg wash and bread crumbs. Give it a good coating so none of the cheese has a chance to leak out. Fry for about 2 or 3 minutes until a dark golden brown. Serve with marinara sauce. Best artery-clogger there ever was. (Warning - not for those worried about high cholesterol.)

AP
Nope, no vegetables. I actually prefer my vegs fresh, not cooked in any way. Well, except for potatoes. For those, I can most certainly make a deep fried exception.

I wonder if you could fry string cheese? Hmmm.
  #16  
Old 01-05-2006, 04:32 PM
Motorgirl Motorgirl is offline
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Chicken Wings

Deep fry some chicken wings (no idea how long - the times I've been involved in this, we've used frozen ones, already separated, and just followed the instructions on the bag for how ling to deep fry - your fryer manual will probably tell you how long for fresh wings).

Toss with a mixture of melted butter & Frank's Red Hot.
Use more butter if you want milder wings, less if you want hotter wings.

DON'T buy the Frank's Buffalo Wing sauce - stick with plain ol' Frank's.

Serve celery & Ken's Blue Cheese dressing on the side. Also slices of French bread if you want to pretend you're from Rochester.

P.S. I could have sworn Frank's Red Hot was once called Durkee Red Hot. Did it change names? Change companies? Does it have different names in different parts of the country?
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Old 01-05-2006, 04:35 PM
cbawlmer cbawlmer is offline
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I love getting fried zucchini and eggplant at a local Italian restaurant, but I'm not sure how to reproduce it at home. The breading doesn't seem to be made of bread crumbs. How do y'all like to do it?

I got a good pot for Christmas that will allow me to deep fry, so I have a keen interest in this thread. I've pan-fried before (I love making fried chicken strips with a bit of cajun seasoning mixed with the flour I dredged the chicken in), but I was never able to submerge anything.

A local restaurant makes the best beer-battered onion rings I've ever had, and I'm dying to try making those at home too. Anybody got a good recipe for those?
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Old 01-05-2006, 05:01 PM
Cervaise Cervaise is offline
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I make tostones every now and then. Very easy and very tasty Latin American snack or side dish.

Ingredients: 1 plantain per 2 people. (A plantain looks like a banana, but it's more starchy and not sweet. They're not very good raw; they need to be cooked first.)

Cut the plantain into discs half an inch to three-quarters of an inch thick. Deep fry until just golden brown, 4-5 minutes. Remove from oil to cookie sheet or other heatproof surface, press with the side of a chef's knife or something similar until they're half as thick, and return to oil. Deep fry another 3-4 minutes.

Remove and immediately toss with salt.

The classic accompaniment is an eggless aioli: In a small food processor, puree several cloves of garlic (raw), a tablespoon or two of olive oil, a splash of lemon juice, and a pinch of salt. This is extremely flavorful with an aggressive garlic bite, and is the perfect accompaniment to the crisp starchiness of the tostones.

Yum.

I serve this with Latin-themed food, like, say, a polenta-crusted broiled salmon, plus a lime-accented black bean salad.
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Old 01-05-2006, 05:46 PM
Odinoneeye Odinoneeye is offline
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These are work, but they make a great appitizer if you're entertaining.

Fried Won Tons

1/2 pound ground pork, finely chopped or 1/2 pound shrimp, diced o rmixed
1/2 teaspoon salt
1 tablespoon soy sauce
1/2 (8 ounce) can water chestnuts, drained and finely chopped
1/4 cup bamboo shoots, drained and finely chopped
1/4 cup green onions, finely chopped
1/2 cup bean sprouts, finely chopped
1/2 egg, beaten
2 leaves bok choy, finely chopped

1 (14 ounce) package wonton wrappers
Glass of water

Plum sauce and/or hot mustard

Mix meat, salt, soy sauce, chestnuts, bamboo, onions, sprouts, egg and bok choy together.

Place about 1 tsp of mixture in the center of a won ton wrapper. Moisten fingers with water and wet two consecurive sides of the wrapper. Pull the wrapper over the mixture and seal the edges to form a triangle.

Cook in oil until brown.

Dip in plum sauce and or mustard if desired, but they're great without it.
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Old 01-05-2006, 06:03 PM
LiveOnAPlane LiveOnAPlane is offline
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You're missing out on one of life's great treats if you don't make your own french fries!

Some recipes call for frying them twice, but here's one that only cooks 'em once, like we do. They won't be crispy, but they will be goooood.

This recipe has the twice-cooked method I mentioned above.
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Old 01-05-2006, 06:17 PM
Duke of Rat Duke of Rat is offline
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Quote:
Originally Posted by Anaamika
Are you kidding. Nothing in the world like fried zucchini and fried eggplant...mmm.
I like to fry yellow squash. Slice into poker-chip thick pieces. Dip it in a milk/egg mixture, then dredge in Jiffy Corn Muffin Mix. Fly until crispy..
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Old 01-05-2006, 06:50 PM
Agnostic Pagan Agnostic Pagan is offline
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Quote:
Originally Posted by Duke of Rat
I like to fry yellow squash. Slice into poker-chip thick pieces. Dip it in a milk/egg mixture, then dredge in Jiffy Corn Muffin Mix. Fly until crispy..
Also known as the Icarus method of cooking.
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Old 01-05-2006, 08:32 PM
Duke of Rat Duke of Rat is offline
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Heh, good one

I stopped by the store on the way home and got some squash, just typing the recipe made me crave it.
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Old 01-05-2006, 08:40 PM
Ludy Ludy is offline
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Quote:
Originally Posted by romansperson
And no vegetables are going near my fryer. No attempt whatsoever at healthy eating will be made here.
Ok no veggies you say, well then how about deep fried pears. When my boyfriend gets back from work I will get the recipe from him. All I remember was canned pears dipped in batter, fried and then rolled in suger and cinnamon.

mmmmm suger
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Old 01-05-2006, 08:53 PM
Backwater Under_Duck Backwater Under_Duck is offline
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Rocky Mountain Oysters.
If you've got the balls
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Old 01-06-2006, 12:26 AM
eenerms eenerms is offline
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Ol' Fashioned WisCONsin Fish fry.

Frozen cod( or cod subsitute, pollock etc) Cut into pieces(your choice) DRAKES deep fried batter mix. Mix batter with beer instead of water. Dip into batter, until coated. Deep fry. Serve with Fried Potatoes and creamy cole slaw.(Dark rye bread)
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Old 01-06-2006, 11:36 AM
romansperson romansperson is online now
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Quote:
Originally Posted by Ludy
Ok no veggies you say, well then how about deep fried pears. When my boyfriend gets back from work I will get the recipe from him. All I remember was canned pears dipped in batter, fried and then rolled in suger and cinnamon.

mmmmm suger
I do intend to make apple fritters (basically just apple slices battered and fried) so pears can go on the list too. Maybe served with some of that fried ice cream ... oh yeah.
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Old 01-06-2006, 12:54 PM
SSG Schwartz SSG Schwartz is offline
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Heart attack be damned. Here is my favorite use of my fryer.

Hard boil 6 large eggs
Peel and dampen the eggs
Dip eggs in sugar
Dip eggs in bisquick
Fry for 2mins

For best results, don't use any wimpy vegtable oil. I use real lard. Great breakfast eating.
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Old 01-06-2006, 12:55 PM
Shayna Shayna is offline
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Get a package of Pillsbury biscuits. Take each chunk of biscuit dough and poke your thumbs through the center and pull, making a hole, so that it looks like a doughnut. Drop them into the deep fryer. They'll float on the surface -- once the first side browns, flip them over and brown the 2nd side, then remove to a plate with a paper towel for draining and sprinkle with powdered sugar. Best damn doughnuts you'll ever have.
  #30  
Old 01-07-2006, 09:52 AM
romansperson romansperson is online now
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Quote:
Originally Posted by Shayna
Get a package of Pillsbury biscuits. Take each chunk of biscuit dough and poke your thumbs through the center and pull, making a hole, so that it looks like a doughnut. Drop them into the deep fryer. They'll float on the surface -- once the first side browns, flip them over and brown the 2nd side, then remove to a plate with a paper towel for draining and sprinkle with powdered sugar. Best damn doughnuts you'll ever have.
We made these in Home Ec in 8th grade. They were excellent!

And deep fried eggs, huh? Who knew? How can I NOT try that?!
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Old 01-07-2006, 12:12 PM
AllShookDown AllShookDown is offline
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Quote:
Originally Posted by cbawlmer
A local restaurant makes the best beer-battered onion rings I've ever had, and I'm dying to try making those at home too. Anybody got a good recipe for those?
This makes a thin, crispy coating. Good for mushrooms, too.

1 cup flour
1 cup beer
pinch of salt
pinch of ground black pepper

Fry at 365 degrees until golden brown.
  #32  
Old 01-07-2006, 12:21 PM
wolfman wolfman is online now
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Does your veggie ban extend to the chile family?

Chile Rellenos and Jalapeno poppers are among the finest uses of hot oil available on earth.
  #33  
Old 01-07-2006, 10:56 PM
Little Nemo Little Nemo is online now
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A couple of variations on popular recipes.

Try salmon in fried fish recipes. It's amazingly good.

And slice up a green pepper and substitute it for onion rings.
  #34  
Old 01-08-2006, 12:42 PM
BoringDad BoringDad is offline
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Quote:
Originally Posted by Cervaise
I make tostones every now and then. Very easy and very tasty Latin American snack or side dish.

Ingredients: 1 plantain per 2 people.
Note that these taste far more like french fries than like fried bananas. But not exactly like french fries. I second a vote for trying these.

But of course, if heart attack be damned, then it's obviously deep fried batter dipped Twinkies. Wrapped in bacon.
  #35  
Old 01-08-2006, 05:34 PM
romansperson romansperson is online now
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Quote:
Originally Posted by BoringDad
But of course, if heart attack be damned, then it's obviously deep fried batter dipped Twinkies. Wrapped in bacon.
A dusted with confectioner's sugar. MMMM good.

Seriously though, the fried Twinkies I've seen at the fair scare even me a little. They also have fried Snickers bars now.
  #36  
Old 01-08-2006, 05:34 PM
romansperson romansperson is online now
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Quote:
Originally Posted by BoringDad
But of course, if heart attack be damned, then it's obviously deep fried batter dipped Twinkies. Wrapped in bacon.
And dusted with confectioner's sugar. MMMM good.

Seriously though, the fried Twinkies I've seen at the fair scare even me a little. They also have fried Snickers bars now.
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Old 01-08-2006, 05:36 PM
Idlewild Idlewild is offline
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On the deep fried egg theme, it's hard to go past scotch eggs - hard boiled eggs, peeled, wrapped in raw sausage meat, rolled until thickly covered in breadcrumbs, then fried.

Holy cholesterol. Extremely tasty.
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Old 01-09-2006, 11:17 AM
cbawlmer cbawlmer is offline
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Thanks, AllShookDown, I'll give it a try.

The other day at work we were discussing "healthy" items to bring to our monthly birthday potluck, and I suggested bacon-wrapped fried cheese. I meant it as a joke, but then I started wondering how best to make those. If I wrap a cheese stick in bacon, secure with toothpicks, then dunk in some sort of batter, will the bacon cook quickly enough before everything else gets soggy? Or am I going about this all wrong?
  #39  
Old 01-09-2006, 11:23 AM
Annie-Xmas Annie-Xmas is offline
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If your deep fryer is large enough, you might try deep frying a turkey. Though the fire department suggests doing it outdoors with a fire axtinguisher nearby.
  #40  
Old 01-09-2006, 11:34 AM
romansperson romansperson is online now
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Quote:
Originally Posted by Annie-Xmas
If your deep fryer is large enough, you might try deep frying a turkey. Though the fire department suggests doing it outdoors with a fire axtinguisher nearby.
Deep fried turkey is mmm good, but my fryer isn't big enough for anything more than a basket of fries, fortunately (or else I'd have to fry a turkey every other week for the DH, who is a turkasaurus). Turkey legs might work though.
  #41  
Old 01-09-2006, 12:22 PM
devilsknew devilsknew is offline
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Quote:
Originally Posted by cbawlmer
Thanks, AllShookDown, I'll give it a try.

The other day at work we were discussing "healthy" items to bring to our monthly birthday potluck, and I suggested bacon-wrapped fried cheese. I meant it as a joke, but then I started wondering how best to make those. If I wrap a cheese stick in bacon, secure with toothpicks, then dunk in some sort of batter, will the bacon cook quickly enough before everything else gets soggy? Or am I going about this all wrong?
Yea, I don't think it will work. You could pre-cook and partially fry the bacon until it is semi crispy, yet still pliable, and wrap the cheese with that then dunk in the batter and deep fry, but I suspect that the results will be less than desirable. You want a nice crispy bacon explosion, not some limp rubbery bacon dud. You can go two ways with this. The solution is to incorporate crispy fried bacon into either the batter or the cheese.

Here is a recipe I found by way of the batter solution... it sounds very tasty.


Fontina Bacon Fritters {Serves 6}

1 cup milk
cup unsalted butter, diced
1 cup flour
2 cloves garlic, minced
1 cup grated fontina cheese
About 3 eggs
6 slices bacon, diced and cooked until crispy
Salt and cracked black pepper

To prepare the fritters, place the milk and butter in a saucepan and cook until the butter is melted and the mixture comes to a boil. Add all of the flour at once and mix until smooth and pulls away from the sides of the pan. Lower the heat and cook for about 2 minutes to dry the mixture out. Remove from the heat and place in the bowl of a mixer fitted with a paddle. Add the garlic and cheese and mix until smooth. With the machine running add the eggs one at a time just until a soft dough forms. Remove from the mixer and fold in the crispy bacon. Season with salt and black pepper. Set a side until ready to use.

Heat about 3 inches of vegetable oil until it reaches 350 degrees. Drop the batter in a spoonful at a time. Add only as much of the batter that will fit without overcrowding. Cook until golden brown. Drain on paper towels and sprinkle with sea salt. Finish with remaining batter. Serve warm


And here's my recipe improvisation by way of the cheese incorporation solution...

Cheezy Bacon Balls

1 package of bacon (12-16oz.)
1 pound of Philadelphia Cream Cheese
1 pound of grated Cheddar Cheese
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, beaten
1/2 cup milk

Fry the bacon until crispy*, add the coarsely crumbled bacon to the softened cream cheese along with the grated cheddar. Stir or knead this mixture until all ingredients are well incorporated and one homogenous, sticky, cheeze product.

In a medium bowl, sift together the flour, baking powder, and salt. Stir in the eggs and milk. Mix until smooth. Add more milk for a thinner batter.

Make one inch balls from the bacony, cheezy goodness (or you could make cheeze sticks) and roll in a bit of flour. Dip the cheeze into the batter and deep fry for about 5-6 minutes at 350F.

Drain on paper towels and serve.

*You could baconate your cooking oil by deep frying the bacon in the vegetable oil, crisco, or lard, or whatever you might use. Then use that oil for frying the Cheeze balls.
  #42  
Old 01-09-2006, 12:40 PM
devilsknew devilsknew is offline
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Originally Posted by devilsknew
And here's my recipe improvisation by way of the cheese incorporation solution...

Cheezy Bacon Balls

1 package of bacon (12-16oz.)
1 pound of Philadelphia Cream Cheese
1 pound of grated Cheddar Cheese
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, beaten
1/2 cup milk

Fry the bacon until crispy*, add the coarsely crumbled bacon to the softened cream cheese along with the grated cheddar. Stir or knead this mixture until all ingredients are well incorporated and one homogenous, sticky, cheeze product.

In a medium bowl, sift together the flour, baking powder, and salt. Stir in the eggs and milk. Mix until smooth. Add more milk for a thinner batter.

Make one inch balls from the bacony, cheezy goodness (or you could make cheeze sticks) and roll in a bit of flour. Dip the cheeze into the batter and deep fry for about 5-6 minutes at 350F.

Drain on paper towels and serve.

*You could baconate your cooking oil by deep frying the bacon in the vegetable oil, crisco, or lard, or whatever you might use. Then use that oil for frying the Cheeze balls.
Note: The amounts of Cream Cheese to Cheddar to Bacon may need to be adjusted or played with here, this is just a rough estimation. You basically want enough cream cheese as a binder to hold together the Cheddar and Bacon.
  #43  
Old 01-09-2006, 12:47 PM
cbawlmer cbawlmer is offline
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That sounds really good, devilsknew. Really, really good. Now I want to go home and fry up some bacon and cheese!
  #44  
Old 01-09-2006, 12:55 PM
romansperson romansperson is online now
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Quote:
Originally Posted by devilsknew

Fontina Bacon Fritters
I will HAVE to try this one - sounds at least as good as hushpuppies!
  #45  
Old 01-09-2006, 01:06 PM
Doctor Who Doctor Who is offline
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As long as we're on the subject, Esquire magazine (this month) had a recipe for Bacon Tempura. Here's a link to the recipe.

- Peter Wiggen
  #46  
Old 01-09-2006, 01:17 PM
devilsknew devilsknew is offline
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I love hush puppies but the one batch that I tried making from scratch a long time ago just didn't have that intense oniony taste (read: processed taste) that I love about Long John Silver's HP.

I have never tried them from the mix but I think there are several companies that make premade HP mixes and are usually available in your grocery store. Here is one from Zatarain's. Sometimes processed products from mix have just the right balances of spices and flavorings and are better than you could make, not to mention more convenient.
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