Deep Fried Anything! YUMMY

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour; you have to add your own!-michael chef


Deep Fried Mars Bars


Ingredients


1 cup all purpose flour 
1/2 cup corn starch 
1 teaspoon baking powder 
Salt 
12 ounces club soda or water 
4 Mars bars, frozen 


Directions


Deep Fried Mars Bars
1. Preheat your electric fryer to 375 degrees.
2. Whisk together the flour, corn starch, baking powder and salt. Add the club soda. Avoid over mixing the batter or it will be tough.
3. Dip the frozen chocolate bars into the batter, coating evenly, then carefully add them to hot oil. Fry until the outside is golden and crispy.

Deep Fried Pickles

Ingredients

2 eggs

1 cup buttermilk

1 tablespoon Worcestershire sauce

1/2 teaspoon vinegar-based hot pepper sauce

3/4 teaspoon cayenne pepper

1/4 teaspoon seasoning salt

1/4 teaspoon garlic powder

1 cup cornmeal

2 1/4 cups all-purpose flour

1 teaspoon salt

3/4 teaspoon ground black pepper

1 (32 ounce) jar dill pickle slices

1 cup vegetable oil for deep frying

salt and pepper to taste

Directions

1. In a large bowl, combine 2 eggs, 1/4 cup of the flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder. 

2. In a separate mixing bowl, combine cornmeal, 2 cups flour, salt and 3/4 teaspoon black pepper. 

3. Preheat oil in a deep fryer or pot to 365 degrees F (180 degrees C). 

4. Dip drained pickles into milk mixture and then dredge them in the flour mixture. Deep fry until golden brown. Drain on paper towels. Salt and pepper to taste.

Deep Fried Ice Cream

 

Ingredients

1 quart vanilla ice cream

3 cups crushed cornflakes cereal

1 teaspoon ground cinnamon

3 egg whites

2 quarts oil for frying

Directions

1. Scoop ice cream into 8 - 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour. 

2. In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, 3 hours. 

3. In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C). 

4. Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately. 

http://eatst.foodnetwork.ca/tvshow/recipe/85/shareless-thanksgiving-stuffing/

1 loaf French bread with crust, cut into 1-inch cubes

10 tablespoons butter

1 bunch green onions

1/4 cup red onion, diced

2 cups celery, finely chopped 

3/4 cup fresh Italian parsley

1 tablespoon fresh thyme, chopped

1 tablespoon fresh oregano, chopped

1 tablespoon fresh sage, chopped

1 garlic clove, minced 

1 teaspoon coarse kosher salt or sea salt 

1 teaspoon ground black pepper

1 cup sage Jimmy Dean sausage, cooked and drained

3 eggs

1 cup low-salt chicken broth 

3 ounces grated Parmesan 

Preheat oven to 375 degree Fahrenheit. Spread bread on baking sheet and bake until bread is dry, about 15 minutes. Set aside to cool. Leave the oven heated.

 

Melt butter in a large skillet over medium heat. Add in the next 8 ingredients and sauté until celery is tender and onions are translucent, bout 6-8 minutes. 

Generously butter a 13x9x2 glass baking dish. Throw the bread chunks in a large bowl, add the warm veggie blend and cooked sausage and toss together until combined. Whisk together eggs and chicken broth, add to the stuffing mix, and toss to coat. Toss in Parmesan. Transfer to the dish, cover with buttered foil and bake for 30 minutes. 

Remove foil and bake until golden, about 30 minutes more. 

Serve as a side dish to your favourite chicken wings or other poultry dishes.

 

Yield: 8 servings