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My Deep Fryer Recipes.


Deep Fryer Italian Zeppole

You Need:

2-1/2 cups all purpose flour
1/8 tsp. salt
2-1/2 cups water
1/2 cup white wine
olive oil
1 Tbs. ground cinnamon
1 cup sugar

Prepare:

Sift flour and salt together in a bowl and set aside. Combine water and wine in a saucepan over medium high heat.
Do not boil.
When bubbles appear on the bottom of the pan, add flour mixture all at once.
Stir constantly with a wooden spoon until dough comes together into a ball.
Transfer to a lightly oiled work surface.
Pound with a rolling pin about 10 minutes, until smooth.
Roll dough into strips about 1/2 inch around.
Cut into 8 inch lengths and pinch ends together to make rings.
Heat oil in an electric deep fryer to 375°F.
Without overcrowding, deep fry 2-3 pieces at a time 3-4 minutes until golden, pricking each one with
a skewer as it fries.
Drain on absorbent paper.
Combine cinnamon and sugar in a bowl.
Dip zeppole in sugar mixture while still hot.


Deep Fryer Sopaipillas

You need:

vegetable oil
1 cup all purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1-1/2 tsp. nonfat dry milk
1 tsp. vegetable shortening
1/2 cup cold water

Prepare:

Heat oil in an electric deep fryer to 370°F - 380°F.
Combine flour and next 4 ingredients in a food processor and pulse 3-4 times.
With machine running, pour in water through feed tube and process about 15 seconds, or until ingredients begin to come together.
Transfer mixture to a lightly floured work surface and mix by hand, adding more flour as needed, to make a soft dough.
Roll into a circle about 1/8 inch thick and cut each circle into 12 wedges.
Add 2 or 3 at a time to fry basket.
Lower into hot oil and fry 5-7 minutes, turning several times, until golden.
Drain on absorbent paper and repeat with remaining sopaipillas.
Serve with honey, syrup, guacamole or salsa

Spicy Hot Chicken Bits.
Spicy chicken pieces dredged in flour mixture and deep fried in hot oil.

You need:

3 pounds boneless chicken breasts without skin
1/8 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons red pepper, [or less]
1/2 teaspoon black pepper
1 cup flour
vegetable oil

Prepare:

Wash chicken breasts and pat dry. Cut into 1-inch strips.
Sprinkle chicken strips with salt and garlic powder, turning pieces so all sides are seasoned.
Continue seasoning with with red and black peppers.
Refrigerate for 1 hour to bring out the flavor of seasonings.
Dust chicken with flour, then deep fry in vegetable oil at 370°, for 3 t 4 minutes.
Drain on paper towels.
Serve with your favorite dipping sauce.
Serves 6 to 8.

Cajun Fried Fish.
These fish fillets are battered with a beer batter with Cajun seasonings then deep fried.

You need:

2 pounds of fish fillets
3 eggs, slightly beaten
1/2 cup milk
1/2 cup beer
3 tablespoons prepared mustard
1/2 to 1 teaspoon Tabasco sauce
2 tablespoons salt, divided
2 teaspoons black pepper, divided
1/2 to 1 teaspoon cayenne pepper, divided, or to taste
3 cups fine yellow corn flour*
vegetable oil or shortening for deep frying

Prepare:

In a mixing bowl, whisk together eggs, milk, beer, mustard, Tabasco, and half of the salt and peppers.
Cut fish fillets into bite sized pieces, or nuggets. 
Place fish in egg mixture, coating well; cover, refrigerate, and let soak for about 1 hour. 
Mix corn flour with the remaining salt and peppers in a shallow, wide bowl or pie plate. 
Preheat oil in deep fryer to about 370ºF.
Remove fish from mixture and dredge with corn flour mixture. 
Fry fish until the fish nuggets float to the surface and turn golden brown, taking care not to overcook.
Place fish nuggets on paper towels to drain, patting gently with paper towels to blot up excess oil.
Use this batter to fry shrimp, oysters, and other shellfish.
Serves 4

Jalapeno Poppers.
Jalapeno peppers are stuffed with a cream cheese mixture then battered and deep fried to make delicious little appetizers.

You need:

12 jalapeno peppers, sliced in half lengthwise, seeds removed
8 ounces cream cheese, room temperature
2 eggs, beaten
2 tablespoons water
dash salt
1 cup plain dry breadcrumbs
oil for deep frying

Prepare:

Fill jalapeno pepper halves with cream cheese and press halves back together. 
Combine eggs, water and salt. Dip jalapeno peppers into egg mixture and into breadcrumbs. 
Place on a cookie sheet and freeze for 2 hours.
Heat oil in deep fryer to 370°. 
Deep fry peppers in batches for about 3 minutes, or until golden brown. 
Transfer jalapeno poppers to paper towels to drain.


Homemade Potato Chips.

You need:

6 or more medium lg. potatoes
Oil or fat for deep frying
Salt

Prepare:

Wash and peel the potatoes. Slice very thin.
An old fashioned cabbage slicer can be used (careful of the fingers) - or use a sharp knife or food processor with a thin slicing blade.
Put the slices at once into a bowl of cold water and let stand for at least one hour. 
Ice water is best, but you can set the whole bowl in the refrigerator if you wish.
 Dry well by shaking them in a towel.
Fry in hot oil at 390 degrees F. until a light golden brown.
Don't try frying too many at once, better to put one layer on the frying basket.
Drain on paper towels or any kind of plain crumpled absorbent paper.
If you haven't any paper, use a worn dish towel. 
Salt lightly. 
These can be kept for some time if they are sealed into plastic bags or containers after they have cooled.

Crispy Fried Frog Legs.

You need:

2 to 2 1/2 pounds small frog legs
1/3 cup lemon juice
crushed ice
1/3 cup milk
2 eggs, separated
2 teaspoons vegetable oil
salt and pepper
dash cayenne pepper, optional
2 cups all-purpose flour
vegetable oil for deep frying

Prepare:

Wash frog legs thoroughly. Place in a large bowl; sprinkle with lemon juice, and cover with crushed ice. Refrigerate 1 to 3 hours. 
In a small bowl, whisk together milk, egg yolks, and 2 teaspoons oil.
Beat egg whites until stiff; fold into milk and egg yolk mixture.
Sprinkle frog legs with salt and pepper, and a little cayenne, if using; dip each in milk-egg mixture, then dredge in flour.
Heat vegetable oil in a deep-fryer or skillet to 375°. 
Fry frog legs until golden brown. 
With a slotted spoon, transfer to paper towels to drain.
Serves 4 to 6. 


Deep-Fried Twinkies.

You need:

6 Twinkies
Popsicle sticks
4 cups vegetable oil
Flour for dusting
1 cup milk
2 tablespoons vinegar
1 Tablespoon oil
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt

Prepare:

Chill or freeze Twinkies for several hours or overnight.
Heat 4 cups vegetable oil in deep fryer to about 375 degrees.
Mix together milk, vinegar and oil.
In another bowl, blend flour, baking powder and salt.
Whisk wet ingredients into dry and continue mixing until smooth.
Refrigerate while oil heats.
Push stick into Twinkies lengthwise, leaving about 2 inches to use as a handle, dust with flour and dip into the batter.
Rotate Twinkies until batter covers entire cake.
Place carefully in hot oil. The Twinkies will float, so hold it under with a utensil to ensure even browning. 
It should turn golden in 3 to 4 minutes.
Depending on the size of your deep fryer, you might be able to fry only one at a time, two at the most.
Remove Twinkies to paper towel and let drain.
Remove stick and allow Twinkies to sit for about 5 minutes before serving.
Makes 6. 


Deep-Fried Smelts
Fresh smelts should be stored refrigerated at 32°F to 40°F [0°C to 4°C], excess liquid drained, packed into airtight containers and eaten within 3 to 4 days or 1 to 2 days when fried.
Smelts should be frozen at 0°F [-18°C], into airtight food containers, immediately after buying; bought frozen, smelts should be eaten within 4 to 6 months for maximum freshness.

You need:

Vegetable oil
1 pound [454 g] smelts
1 cup [250 mL] milk
Flour
Salt, to taste
Parsley sprigs
2 lemons, quartered

Prepare:

Into a deep-fryer, heat vegetable oil to 375°F [190°C].
Wipe dry smelts; dip smelts into milk, then coat with flour.
Deep-fry smelts into hot oil for 5 to 7 minutes, until golden.
Drain smelts onto paper toweling.
Salt smelts.
Arrange smelts onto a serving plate
Serve, decorated with parsley sprigs and lemon segments


Deep Fried Mars Bars

You need:

1 Mars Bar (UK) or Milky Way (US)
1 cup plain flour
1/2 cup corn flour
A pinch of bicarbonate of soda (baking soda to Yanks)
Milk or beer
Oil for deep frying

Prepare:

Chill the chocolate bar by keeping it in the fridge, but don't freeze it.
Mix the flours and bicarbonate of soda (baking soda) together.
Add milk (traditional) or beer (which gives a lighter result) until you get a batter with the consistency of thin cream.
Heat the oil until a small piece of bread will brown in a few seconds, but don't allow to smoke.
Remove wrapper from chilled chocolate bar.
Coat completely in batter.
Carefully lower into hot oil and fry until golden brown.
Serve, with ice cream or french fries, if you're so inclined.
(Of course, if you want to be sophisticated, you can cut the bar into bite-sized pieces before coating in batter.)


Deep Fried Chitterlings.

You need:

2 pounds chitterlings
1 egg, lightly beaten
1 tablespoon water
fine cracker crumbs
oil for deep frying

Prepare:

Clean and Prepare chitterlings:
Wash chitterlings 3 or 4 times and place in a large kettle with 4 or 5 cups of water with 1 or 2 chopped onions, 2 bay leaves, 2 teaspoons salt, 1/4 teaspoon pepper, 2 cloves minced garlic, and other seasonings
as desired.
Simmer for 2 hours or until chitterlings are tender.
Beat egg with 1 tablespoon water.
Cut boiled chitterlings into pieces about the size of oysters.
Dip each piece into egg mixture then roll in crumbs.
Fry in oil at about 370° until golden brown.
Serves 6


Deep Fried Cod.

You need:

1 Lb. frozen cod

You need for the Batter:

1 egg
3/4 C. flour
1/2 C. water
1 Tsp. salt
1 Tbsp. sesame seed

Prepare:

Mix together ingredients for the batter .
Cut cod fillets into serving sizes.
Dip pieces into batter (make sure pieces are dry so batter will stick).
Deep fry in 1-inch of oil for 10 to 15 minutes each side or until golden brown.
Serves 3 to 4 adults.


Deep-Fried Squid.
Deep-fried squid is one of the most popular seafood dishes in the world.
It is made in almost every country where squid is eaten.
Once you taste it, you'll see why.
The rings emerge juicy, sweet and crisp.

You need:

3 lb Squid, cleaned and cut into rings
Flour for coating, at least 3 cups
Salt and pepper to taste
Oil for deep frying.
Peanut oil is best.

Prepare:

Dry the rings thoroughly with paper towels.
Coat with flour, to which salt and pepper have been added.
Heat oil to 350F in a deep-fat fryer or heavy casserole.
If you don't have a temperature control or thermometer, you can guess at the temperature by dropping a few drops of water into the oil. It should sizzle immediately on contact.
Plunge basket laden with one layer of squid into oil which should bubble vigorously on contact.
If you don't have a basket for deep frying, use a large spoon or tongs to immerse squid in oil, and to remove. Fry until coating turns golden brown, about 3 or 4 minutes.
Remove squid and drain.
Turn down heat to moderate until just before you are ready to cook the next batch; oil will overheat when the fryer is empty.
Remove excess oil from squid with paper towels.

Serving:

Serve rings hot with any of the dipping sauces described below or with lemon wedges.
Cole slaw is a natural with deep fried squid.

Served with several dipping sauces, this dish makes an excellent horse d'oeuvre or main course.
This recipe calls for a dry coating.
Wet coatings, such as tempura batter are delicious too, though they are a little more trouble to apply.


Cajun Deep Fried Turkey. For outside cooking

You need:

10 gal Peanut oil
10 lb Turkey; up to 15 lbs
6 ts Salt
6 ts Paprika
6 ts White pepper
6 ts Cayenne
6 ts Accent; opt
16 oz Liquid crab oil concentrate

Prepare:

NOTE-Not recommended for indoor cooking.
Rinse turkey inside and out.
Mix 1 part crab boil concentrate to 4 parts water.
Combine dry ingredients with crab boil solution.
Adjust seasoning to taste.
Inject turkey (approximately 2" apart) with mixture using syringe (available from gourmet kitchen stores.) Cover turkey with foil and refrigerate over night.
Heat oil to 350~. CAUTION: Use a grease thermometer to monitor the oil.
It may ignite if the temperature goes beyond 375~.
Put turkey in basket and CAREFULLY lower it into the pot.
Cook 5 minutes per pound.
Check in 1 hour using a meat thermometer.
NOTE-This is a great dish, but should only be attempted by someone who has experience with doing this.
It is also expensive due to the large amount of oil needed.


Apple Fritters/deep Fried.

You need:

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

Prepare:

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.