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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


250 g Flour
-salt to taste
1/2 ts Chile powder
Coconut milk, thin
1 l Oil
Mix together the flour, salt and chile powder, then
add sufficient coconut milk to make a paste which can
be squeezed through a murukku mould or through an
icing syringe with a star nozzle. Leave for 1 hour
then pipe the paste onto a floured board, cut into
desired lengths and make into loops. Heat the oil and
deep fry until golden. Drain and toss in salt and
chile powder.
3 tb Dill freshly chopped fine
3 tb Parsley freshly chopped fine
1 tb Garlic minced
9 tb Scallions chopped fine
1 tb Black pepper frshly ground
8 tb Butter
1 1/2 ts Salt
1 1/2 c All purpose flour
1/2 ts Salt
4 tb Butter, softened
2/3 c Luke warm water
1 t Cider vinegar
1/4 c Sour cream
2 tb Butter
1/2 ts Flour
6 tb Finely minced onion
1/2 ts Salt
1 t Black pepper frsshly ground
1 tb Lemon or lime juice frshly
- squeezed & strained
Place the flour into a deep mixing bowl. Make a hollow
in the center. Add the water into the hollow, salt, &
2 T of the butter. Stir slowly untilk all of the
ingredients are well mixed and the water is totally
absorbed. Beat vigorously with a large spoon until a
firm, stiff dough is formed. Gather the dough into a
ball. on floured surface roll the dough ball out into
a rectangle approx. 16" x 18". Brush the dough with
the remaining butter, fold into quarters, then roll it
out as thinly as possible. Cut into a 16" x 18"
rectangle the cut that into 48 each 2" squares.
FILLING: Combine the salt, pepper, scallions, garlic,
parsley, & dill. Cut the butter into tiny bits and
chill until the dough is ready. Place a teaspoon of
the filling mix into the center of each square, add a
piece of the butter to each. Draw up the corners and
pinch them together firmly thus closing the filling
into the dough. Heat enough oil in a deep pot. Heat to
375 degrees F. and drop in 4-6 of the filled squares.
Cook for 4 minutes, remove from the oil, drain, and
serve warm. SAUCE: Melt the butter, add the chopped
onions, the salt, the pepper, & the vinegar. Cook for
4 minutes then add the remaining ingredients. Stir
constantly until it thickens. Remove from the heat. Add
the lemon juice and serve over the fritters.


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