Recipes tagged with « Frying »
Fried Corn Ears Twist
Corn soaked in yogurt instead of buttermilk for a tangier bite. Coated in a mix of polenta and self-rising flour with smoked paprika and cumin swapped in for onion powder and paprika. Fried in peanut oil to withstand higher heat and add a subtle flavor. Rest times adjusted slightly. Cook until golden, watching oil temperature closely to avoid burning. Use tongs for easy flipping and paper towels to drain excess oil on finish. Serves 4, about 270 calories each, with a balance of carbs, protein, and fats. Saltiness and spices can be adjusted to taste. Practical, no-nonsense approach.
Funnel Cake Pops
Fried dough balls with a tender crumb, dusted with powdered sugar. Made by deep-frying a batter that puffs and browns quickly at 370°F. Uses a combination of all-purpose and rice flours for a lighter texture. Nutmeg swapped for cinnamon; vanilla extract replaced with almond extract for a twist. Oil heated carefully and monitored with a thermometer to avoid under- or over-cooking. Each bite crunchy outside, soft inside. A seasoned cook's guide to spotting golden edges and knowing when to flip. Total time about 47 minutes, yields roughly 25 bites.
Herb Butter Chicken Kiev
Chicken breasts stuffed with an herbaceous compound butter, breaded twice, then deep-fried until golden. The butter cubes freeze firm to hold shape during cooking, melting inside for moisture and flavor. The double dredge provides a crunchy crust. Tips on knife work for pockets and managing oil temperature prevent common pitfalls. Alternative herbs and oils suggested for variation and dietary needs.