Recipes tagged with « Fried »
Chocolate Ganache Bites
Small spheres of rich dark chocolate ganache, breaded twice, deep-fried until golden crisp. Classic technique with tweaks: cream swapped for coconut milk, and graham crumbs replaced by panko and crushed freeze-dried raspberries for color and crunch. Covered thoroughly in egg wash and crumbs to lock in the gooey center during frying. Served with cinnamon-spiced vanilla ice cream. Timing based on texture cues, not just clocks. Keeps it runny inside, crisp outside. A touch of acid from the raspberries cuts richness. Oil temp measured by bread test or thermometer, visual cues emphasized. Frequent stirring during frying prevents uneven color and sticking.
Twice-Dipped Fried Chicken
Marinate drumsticks in spiced buttermilk mixture overnight. Flour coating mixed with leavening and aromatic dry spices for extra texture and flavor. Double dredging for thicker, crispier crust. Frying in vegetable oil heated to 180 °C, turning often for even cook. Use internal temp and crisp sound as doneness cues. Serves four. Variations suggest swapping paprika with smoked chili, mustard powder to cumin, more garlic powder for punch; can substitute chicken thighs or wings. Avoid overfilling fryer to maintain oil temperature. Drain excess oil on paper towels before plating. Salt after frying for dry crust.
Ricotta Chocolate Sicilian Turnovers
Sicilian style ricotta filled turnovers. Fresh ricotta drained overnight, folded with sugar and dark chocolate chunks. A pliable dough with white wine and olive oil, rolled thin and cut into rounds. Fried crisply to golden. Dust with powdered sugar before serving. Keep an eye on dough moisture and frying temperature for ideal texture. Holds a day but best fresh. A slight twist with orange zest and a hint of cinnamon in filling. Almond flour replaces part of the all-purpose for subtle nuttiness and tender bite. Practical tips on draining ricotta and dough handling included.
Sesame Wasabi Fried Chicken
Crispy fried chicken pieces tossed in a sesame-wasabi batter. Served with a tangy wasabi mayo dip. Uses mirin and rice vinegar for a slight acidity. Flour and tapioca starch mix for crunch. Chicken breast chunks fried until golden. The mayo combines lemon juice and mirin with wasabi for a spicy, creamy sauce. Sesame seeds and toasted sesame oil add nutty aroma. Quick marinade and a 15-minute soak improve flavor balance. Serve warm with dipping sauce. No dairy or nuts. Asian-inspired flavors. Salt, pepper, and a hint of black pepper crush. Careful frying prevents spatter. 4 to 6 servings, around 40 minutes total.