Onelite Free Recipes Blog

Ingredients

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

Directions 1. Chill or freeze Twinkies for several hours or overnight. 2. Heat 4 cups vegetable oil in deep fryer to about 375 degrees. 3. Mix together milk, vinegar and oil. 4. In another bowl, blend flour, baking powder and salt. 5. Whisk wet ingredients into dry and continue mixing until smooth. Refrigerate while oil heats. 6. Push stick into Twinkie lengthwise, leaving about 2 inches to use as a handle, dust with flour and dip into the batter. Rotate Twinkie until batter covers entire cake. 7. Place carefully in hot oil. The Twinkie 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. 8. Remove Twinkie to paper towel and let drain. Remove stick and allow Twinkie to sit for about 5 minutes before serving.

Makes 6.

Ingredients

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

Method

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.

Ingredients

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

Method

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.

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

Ingredients

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

Method

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.

Ingredients

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

Method

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

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

Ingredients

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

Method

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

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

Ingredients

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

Method

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, or try one of the sauces below. Serves 6 to 8.

Ingredients

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

Method

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