December 27, 2008 | Author admin
Ingredients
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
Directions
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.)
December 27, 2008 | Author admin
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.
Ingredients
Vegetable oil 1 pound [454 g] smelts 1 cup [250 mL] milk Flour Salt, to taste Parsley sprigs 2 lemons, quartered
Method
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 on top paper toweling. Salt smelts. Arrange smelts onto a serving plate Serve, decorated with parsley sprigs and lemon segments
December 27, 2008 | Author admin
Ingredients
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
Method
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.
