CRISPY FRIED PORK & APPLES

CRISPY FRIED PORK & APPLES
6 Pork chops [butterflied and
«" thick]
1 lg Apple [peeled & cored]
2 Eggs
2 tb Half and half
1 c Bread crumbs [unseasoned]
1 t Ginger [ground]
3/4 ts Salt
1/4 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 six
rings...
2) Blend the half and half and the eggs in a small bowl and then in a
shallow 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 to
350ø... 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 time
for 7 min until the crust is a deep golden brown and the pork is no
longer pink in the center... Drain on paper towels...
4) Fry the apple rings for 2 to 3 min. or until they are a deep
golden brown, and drain them also on the paper towels...
5) Serve one apple ring on top of each pork chop.
FRIED EGGPLANT OR ZUCCHINI
-----SEASONING MIX-----
1 1/8 ts Salt
1/4 ts Paprika
1/2 ts White pepper
1/4 ts Onion powder
1/4 ts Garlic powder
1/4 ts Ground red pepper (cayenne)
1/4 ts Black pepper
1/4 ts Dried tyme leaves
1/8 ts Dried sweet basil leaves
-----INGREDIENTS-----
1 c Peeled and coarsley chopped
-eggplant or zucchini
1/2 c All purpose flour
1/2 c Dried bread crumbs (very fin
-e)
1/2 c Milk
1 Egg
Vegetable oil for frying
Powdered 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 the
flour 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's
best 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)
Fried Alligator
1.00 Alligator meat
1.00 Cayenne pepper
1.00 Oil
1.00 Vinegar
1.00 Flour
1.00 Corn meal
1.00 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 add
salt and pepper and cayenne to taste. Let stand for approximately 30
minutes. While gator soaks, pour into dusting bag or other container
4 parts corn meal to 1 part flour. Put about 1" oil in skillet and
heat to 400 degrees F. Roll or shake alligator strips in dusting
mixture, then place in hot oil and fry until golden. Serve hot.
Suggestions: Try deep-fried Alligator nuggets as an appetizer.