Recipes tagged with « Fried Food »
Triple Cheese Parmesan Fondue Bites
Crunchy fried cheese bites combining parmesan, fontina, mascarpone, and a touch of cheddar for bite and melt. Creamy base cooked gently, thickened with roux then cooled to firm up. Crusted in flour, eggs, and panko for crust that crisps without sogginess. Deep-fried in oil, timed by golden edges and sizzle intensity. Serve with peppery greens, textures contrasting soft interiors with crunchy coating.
Spiced Fried Smelts with Shallots
Small smelts dredged in a spiced blend of flour and cornmeal, fried until crisp. Shallots get the same treatment for a crunchy topping. Lime wedges finish the dish for a bright punch. No eggs, dairy, nuts. Swap cumin for smoked paprika, replace cayenne with ground black pepper. Cook times tweaked slightly. Technique tips included for crisp crusts and avoiding soggy fish. Sensory cues guide timing and texture. Modest ingredient changes, reorganized steps for efficiency and clarity. A practical take on quick crispy fried fish with flavor layers and textural contrasts.
Fried Custard Squares
Custard squares coated with a crisp crust. Uses cornstarch and all-purpose flour to stabilize the custard. Egg wash and panko for crunchy outer layer. Deep-fried until golden. Finished with a sprinkle of cinnamon sugar. Serve warm for best texture and flavor contrast.
Beer Battered Onion Rings
Crispy onion rings coated in a light beer batter. Adjusted flour quantities for balanced crispiness. Paprika replaces cayenne for milder heat. Sparkling water mixes with beer to lighten batter. Quick deep fry at optimal oil temp. Served warm, with salty snap. Substitutions for beer and oil options included. Texture cues and frying tips to avoid soggy rings. Simple, reliable, versatile. Vegetarian and vegan-friendly.
Crispy Green Tomatoes with Smoky Dip
Crispy fried green tomatoes paired with a smoky yogurt-mayo dip brightened with lime and a hint of cayenne. Cornmeal replaced by rice flour for extra crunch. Panko swapped for crushed tortilla chips adding texture and flavor. The dip is lifted by smoked paprika and lime juice instead of lemon, a touch of chipotle hot sauce replaces Tabasco. Cook times adjusted, focus on visual cues like crisp golden crust and sizzle sounds when frying. Practical substitutes included with troubleshooting for soggy coating and overheating oil.
Cornmeal Sausage Sticks
Battered sausages fried crisp on stick. A crunchy exterior from a mix of corn and all-purpose flours, slight sweetness balanced by baking soda and pinch of salt. Buttermilk tenderizes, egg binds. Hot oil crackles and sizzles. Golden brown signals doneness. Dip options from spicy mustard to smoky ketchup. Simple snack turned handheld experience. Substitutions for gluten-free and dairy alternatives included. Tips on batter thickness, frying temps, avoiding soggy coating. Timing cues based on color and texture, not the clock. Tested for small batches, best cooked in pairs to avoid crowding. Keeps warm in oven, crispiness holds. Real-world kitchen tricks that save time and frustration. No fluff. Just efficient techniques and reliable results.