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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

Veggie Fritters with Thai Peanut Sauce

Veggie Fritters with Thai Peanut Sauce
1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
5 teaspoons vegetable oil
2/3 cup cold water
4 cups asparagus tips, broccoli or cauliflowerettes, carrot sticks, pea pods, zucchini slices,
or mushrooms
Thai Peanut Sauce (Recipe below)
Combine flour, baking powder, and salt in bowl. Stir in oil and mix until a loose ball is
formed. Add water gradually, mixing until a stiff batter is formed. Blanch asparagus,
broccoli, cauliflower, and carrots (zucchini and mushrooms do not have to be blanched)
by dipping them into boiling water for 1 minute; drain and cool under cold running water.
Dry on paper towels. Dip vegetables into batter, allowing excess to drip off. Cook 3 or 4
at a time, until they float in oil and desired browness is reached (about 2 minutes).
Remove from oil and drain on absorbent paper. Repeat until all vegetables are cooked.
Makes about 1 1/3 cups batter
Thai Peanut Sauce
2 tablespoons finely chopped onions
3/4 cup roasted shelled Virginia-type peanuts
1/4 cup shredded coconut
3/4 cup water
1/2 teaspoon garlic powder
2 teaspoons brown sugar
1/4 to 1/2 teaspoon Cayenne
2 tablespoons soy sauce
2 tablespoons lemon juice
Put onions, peanuts, coconut, water, garlic powder, sugar, and Cayenne in a blender
container; blend until almost smooth. Pour into a small sauce pan. Cook and stir until
mixture boils and thickens. May be served warm or cold.
Makes about 1 cup
Deviled Egg Roll Ups
6 hard cooked eggs
3 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 teaspoons minced pimiento
1/2 teaspoon minced dill or chives
12 phyllo dough sheets
1 egg white, lightly beaten
Cool eggs and peel. Cut in half lengthwise and carefully remove yolks. Set white aside.
Mash yolks and mix with remaining ingredients, except phyllo dough and egg white. Fill
cooked egg whites with mixture; cover and chill. Cut each filled half egg in half
lengthwise to make 24 pieces.
Working quickly, fold 1 sheet of phyllo dough into quarters; cut in half. Place one deviled
egg piece at one end. Brush sides with lightly beaten egg whites. Roll phyllo strip to
enclose egg. Twist ends to close. Keep dough and wrapped eggs covered with plastic or a
damp cloth as you work. In deep fryer, deep fry 2 wrapped eggs at a time for 2 minutes.
Makes 24


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