Fine Frying

{gallery}decjan12/onion:210:270:1:1{/gallery}Heat up the oil and fry your family a treat

French fried onion rings
3 or 4 large onions
2 to 3 cups butter milk
1 egg, beaten
1 tsp. salt
1 ½ tsp. baking powder
2⁄3 cup water
1 cup flour
1 tbls. salad oil
1 tsp. lemon juice
1 tsp. cayenne pepper
Salad oil

Slice onions into 3⁄8-inch slices. Separate into rings. Pour milk in shallow pan. Place rings in milk to soak for 30 minutes. Combine egg, salt, baking powder, flour, water, 1 tbls. salad oil, lemon juice and pepper. Stir until smooth. Heat oil to 375°. Remove rings from milk and dip into batter and fry in oil until brown on both sides. Yields 8 to 10 servings. Millie Gingerich, Clark, Mo.

Cream Sticks
4 tbls. Yeast
2 cups warm water
3 eggs
1 tbls. salt
½ cup sugar
½ cups vegetable oil
1 tsp. vanilla
6 cups flour
Filling:
3 oz. cream cheese
¼ cup oleo
1 tsp. vanilla
2 tbls. milk
2 cups powdered sugar
Dissolve yeast in water. Add all the other ingredients in bowl; mix well. Let rise to double size. Roll out (1⁄4 inch thick); cut into 2x4-inch strips. Let rise again. Fry in deep fat, like donuts. When cooled, cut lengthwise and spread on filling and put back together. Filling: Cream together the cream cheese and oleo until smooth; add vanilla, milk and powdered sugar. Yields    12 servings. Miss Lorene C. Gingerich, Clark, Mo.

Sweet Potato Chips
1 lb. sweet potatoes, peeled and thinly sliced
Cooking oil for deep fat frying
Salt to taste
Soak potatoes in 2 quarts of ice water for 1 hour; drain and pat dry. Heat oil to 375° in an electric skillet or deep-fat fryer. Fry potatoes 7 or 8 slices at a time until golden brown (1 to 2 minutes, turning once). Drain on paper towels; sprinkle with salt. Cool. Yields 4 to 5 servings. Miss C. Gingerich, Clark, Mo.

Hush Puppies
2 ¼ cup self-rising corn meal
3 tbls. self-rising flour
1 tbls. onion, finely chopped
1 egg
1 cup milk
Combine corn meal, flour, and onion; add egg. Gradually beat in milk. Drop from spoon into hot fat where fish was fried. Fry until golden brown. Yields 15 servings. Andy Gingerich, Clark, Mo.

Crispy Fried Fish
2 lbs. fish fillets
½ cup cornmeal
½ cup flour
1 cup crushed cracker crumbs
½ tsp. baking powder
1 tsp. sugar
1 tsp. salt
¼ tsp. pepper
Milk or water
Combine all dry ingredients; mix well. Roll fish in this mixture after dipping fish in milk or water. Deep fry in 2 ½ inches hot oil for 8 minutes (or until golden brown) turning once. Yields 2 pounds. Lydia Gingerich, Clark, Mo.

Fried Apple Fritters
2 eggs, separated
1 tbls. sugar
1 cup milk, heated
2 cups flour
1 tsp. salt
1 tsp. baking powder
2 cups apples, chopped
Confectioners’ sugar
Mix egg yolks and sugar, add heated milk and mix well. Add flour, salt baking powder, and beaten egg whites. Stir well and toss in apples, stirring to coat. Drop by spoon full into heated oil and fry both sides. Roll in confectioners’ sugar. Serve warm. Yields 4 servings. Mary Beth Leinbach, Versailles, Mo.

Deep Fried Cheesecakes
16 oz. cream cheese, softened
½ cup sugar
2 eggs, beaten
1 tsp. vanilla
½ cup almonds, crushed
12 flour tortillas (6 1⁄2-inch)
1 can apple pie filling
6 tbls. flour
Cinnamon and sugar mixture:
3 tbls. cinnamon
Beat cream cheese until fluffy; add sugar and eggs, then beat again. Add vanilla and mix well. Fold in almond bits. On tortilla, place a serving of cream cheese mixture in the middle of tortilla, about 2 ½ inches from each side of shell. Place a spoon full of apple pie filling in the center. Tuck sides in slightly and roll shell to seal the filling and hold in the cream cheese. When all shells have been stuffed and rolled, place in refrigerator; chill to set filling. In deep fryer, heat vegetable oil. When oil is hot, place tortillas in oil and fry until slightly golden, while carefully turning on each side. Remove from oil and preheat oven to 350°. Place tortillas on a cookie sheet and bake for 20 to 25 minutes. Remove from oven and liberally sprinkle with cinnamon and sugar mixture. Serve cheesecakes slightly warm with a scoop of ice cream and caramel topping drizzled on top. Yields 12 tortillas. Sheryl Riley, Unionville, Mo.

Peppered Corn Fritters
1 ¼ cup fresh or frozen corn, thawed
1 cup sweet red peppers, finely chopped
1 cup green onions, finely chopped
1 ¼ cup all-purpose flour
2 tsp. baking powder
1 tsp. ground cumin
¼ tsp. salt
1⁄8 tsp. pepper
1 cup milk
2 to 4 tbls. vegetable oil

In a bowl, combine the corn, red pepper and onions. Stir in flour, baking powder, cumin, salt and pepper. Gradually add milk, stirring until blended. In a skillet over medium heat, heat 2 tablespoons of oil. Drop batter by 1⁄4 cup full into skillet. Cook for 2 minutes on each side or until golden brown. Repeat with remaining batter, adding more oil as needed. Yields eight fritters. Anna Shirk, Barnett, Mo.

Breaded and Fried Zucchini
Canola oil
1 zucchini, 8 to 12 inches
2 to 3 eggs
Milk
Italian bread crumbs

Pour ½ inch canola oil in a 10 to 12-inch skillet and heat. Wash zucchini and place on a cutting board. Cut off ends and slice zucchini in even slices 1⁄8 to ¼-inch thick. In a soup bowl, crack eggs; whisk until frothy. Whisk in a little milk. Place bread crumbs in another soup bowl. Line a platter with paper towels—as you fill the platter with layers of zucchini, place another paper towel on top to absorb oil. With a fork pick up a slice of zucchini and place in egg mixture, coating both sides, then place in bread crumbs. Carefully add zucchini slice to hot oil in skillet. Brown bottom side, then flip and brown other side. Yields 4 servings. Marlo Bockting, Morrison, Mo.

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