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101 Recipes For The Deep Fryer is a useful Cookbook for Deep Fryer which can acquaint you with great recipes for cooking in a deep fryer,Read More...

Thursday, 1 January 2009

Apple Fritters/deep Fried

Apple Fritters/deep Fried
1 lg Egg; beaten
1 c Milk
1 c Apples; * see note
1/4 c Sugar
1/4 ts Salt
1 ts Greated orange peel
3 tb Orange juice
2 ts Vanilla extract
2 c All-purpose flour
1 tb Baking powder
Vegetable oil
Confectioner's sugar
* unpeeled apple which is finely diced or grated.
In mixing bowl, combine beaten egg, milk, apple, sugar, salt, orange
peel, orange juice and vanilla. Sift together the flour and baking
powder; fold into the apple mixture, stir just until all flour is
moistened. Drop batter by rounded teaspoon into hot oil (350 degrees).
Fry until deep golden brown, about 3-4 minutes, turning once. Drain
fritters thoroughly on paper towels. Roll in sugar or sift the sugar
over the tops. Yield: about 40 fritters.
* Exported from MasterCook *
1 lg Cauliflower
1 t Salt
Oil for deep fat frying
Taratoor Sauce
Cut away the thick stem at the base of the cauliflower
and remove the green leaves. Break the florets off
the center core and cut the core into 1" cubes. Wash
the florets and cubes under cold running water. In a 3
to 4 qt enameled or stainless steel saucepan, bring 1
qt 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 but
still somewhat resistant to the point of a small,
sharp knife. Drain in a sieve or colander. In a heavy
10" to 12" skillet with a deep frying thermometer or
in an electric skillet, heat 1" or 2" of oil until it
reaches a temperature of 375F. Pat the cauliflower
completely dry with paper towels, and a dozen or so
pieces at a time, fry them in the hot oil for about 15
minutes, or until golden brown on all sides. As they
brown, remove them with a slotted spoon and drain them
on paper towels. They may be served hot or at room
temperature covered with taratoor.
Deep Fried Shrimp Balls
1 lb Shrimp, cleaned & deveined
2 Bacon strips
4 Water chestnuts
1/2 md Onion
1 Egg, beaten
2 tb Corn starch
Oil 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 very
fine cubes. Place cubes in shrimp mixture. Add salt, pepper, egg and 2
tablespoons corn starch to mixture. Combine thoroughly.
2. Fill deep fyer halfway up with oil. Heat oil on highest heat
setting. When you think oil is sufficiently heated, test the
temperature of it with a small piece of bread crust. If it frys to a
golden brown colour, then oil is ready for deep frying. If bread crust
fails to brown readily, then oil is not ready yet. If bread crust frys
to a dark brown, then oil is too hot. Shut heat off of wok, allow oil
to cool 5 minutes before turning heat on again. Retest oil with bread
crust to see if it is of proper temperature.
3. When oil is ready for deep frying, take 2 teaspoons, dip into
shrimp 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 3
minutes. Turn balls so that each will fry to a golden brown colour.
Remove balls to paper toweling to drain excess oil from them. Repeat
procedure for deep frying rest of shrimp mixture until all of the
mixture is used up. Place shrimp balls on a serving platter. Garnish
with parsley or other raw vegetable.


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