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Cookies that have been deep-fried


Foods coated in flour and then deep-fried, generally referred to as "chips" or crisps, have been around since the discovery of cooking fat. In general most regional cuisines around the world has their own version of these batter based snacks.

The chip is thought to originate from Andalusia during Moorish rule in the 10th century. The earliest known recorded chips were fried in olive oil, but other oils have been used such as sesame and poppyseed. Chips are considered by many to be part of the American cuisine, and Australia has its own version known as a "fish finger" although this is really more of a different preparation method than being representative of a different country's cuisine.

Makes : one and a half dozen

Ingredients

·         a total of 18 Oreo cookie

·         For deep-fat frying, oil

·         1 cup baking/biscuit mix

·         a single huge egg

·         a half-cup of 2% milk

·         Sugar for confectioners

Directions

There are eighteen four-inch squares on each of the eighteen four-inch squares. Thread 1 cookie onto a wooden skewer, putting the pointed end of the skewer into the filling. Freeze for 1 hour or until firm.

Preheat the oil to 375° in a deep cast-iron skillet or deep fryer. In a small dish, combine the biscuit ingredients. In a separate bowl, whisk together the egg and milk; stir into the biscuit mix just until moistened.

Dip cookie in biscuit mixture, holding skewer, to coat both sides; shake off excess.

Fry a few cookies at a time till golden brown, about 1-2 minutes per side. Using paper towels, absorb any excess liquid. Before serving, dust with confectioners' sugar.

Doughnuts with Apple Cider



Makes:1 doughnut dozen plus doughnut holes

Doughnuts with Cider

Doughnuts with Apple Butter

Ingredients

·         2 c. apple juice

·         3 cups flour (all-purpose)

·         1/2 cup flour (whole wheat)

·         2/3 cup brown sugar, packed

·         2 tablespoons powdered baking soda

·         a quarter teaspoon of salt

·         1/2 teaspoon bicarbonate of soda

·         1/4 teaspoon cardamom, nutmeg, cinnamon, and allspice powder

·         2 big room-temperature eggs

·         6 tablespoons melted and cooled butter

·         For deep-fat frying, oil

·         Optional glazes for doughnuts: chocolate glaze or maple glaze

Direction

Bring cider to a quick boil in a small saucepan; reduce by half over high heat, about 12 minutes. Allow to cool completely.

Combine the flours, brown sugar, baking powder, salt, baking soda, and spices in a mixing bowl. Whisk eggs, melted butter, and cooled cider in a separate dish; fold into dry ingredients just until moistened (dough will be sticky). Refrigerate, covered, for 1 hour or until stiff enough to shape.

Dough should be divided in half. Pat each portion to 1/2-inch thickness on a floured surface. floured 3-in. thick; cut with a floured 3-in. cutter for doughnuts

Preheat the oil to 325° in an electric skillet or deep fryer. Fry a couple doughnuts at a time until golden brown, about 2-3 minutes per side. Cook doughnut holes in batches until golden brown and cooked through, about 1 minute per side. Drain on paper towels and set aside to cool slightly. Doughnuts can be dipped in glaze or sugar if desired.

3/4 cup sugar and 2-3 tablespoons ground ginger are combined in a small bowl. Toss with heated doughnuts before serving. 3/4 cup yield

Tips for Apple Cider Doughnuts

·         Is it possible to use apple juice instead of apple cider?

·         If you're in a hurry, apple juice can be used instead of apple cider. Only use unsweetened apple juice; otherwise, the recipe will be too sweet.

·         Is it possible to make apple cider doughnuts in the oven

·         While you can bake apple cider doughnuts, frying them improves the flavor and texture significantly. If you wish to bake them, use a doughnut pan to keep them from falling apart. Preheat oven to 350°F and bake for 15-18 minutes. Alternatively, try a no-fry doughnut recipe.

·         What's the best way to keep apple cider donuts fresh?

 

It's ideal to eat apple cider doughnuts as soon as possible. Store them in an airtight jar at room temperature if you want to keep them fresh for 2-3 days. You may reheat them for a few seconds in the microwave. Look through our collection of doughnut recipes from around the world.

 

Potato Chips from Scratch



 

Makes:8 & 1/2 cup

Tian Vegetable

Potatoes with Cilantro

Ingredients

·         7 medium potatoes, peeled (about 2 pounds)

·         2 quarts of ice-cold water

·         5 teaspoons kosher salt

·         2 tablespoons powdered garlic

·         1 1/2 teaspoons salt (celery)

·         a half teaspoon of pepper

·         For deep-fat frying, oil

Directions

 

Cut potatoes into very thin slices with a vegetable peeler or a mechanical cheese cutter. Add ice water and salt to a large mixing basin. Soak in the tub for 30 minutes.

 

Drain potatoes and wipe dry with paper towels. Combine the garlic powder, celery salt, and pepper in a small bowl; put aside.

 

Heat 1-1/2 in. of oil in a cast-iron or other heavy skillet. Preheat the oven to 375 degrees. Fry potatoes in batches for 3-4 minutes, tossing often, until golden brown.

 

Drain on paper towels after removing with a slotted spoon. Sprinkle with the spice mixture right away. Keep the container sealed.

You can  also use instant pot for frying which has various features  Which Instant Pot Model Is Ideal for You?

Tips for Making Homemade Potato Chips

 

What are the best potatoes for making chips?

The ideal russet potatoes for creating chips are those that are fresh, firm, and non-sprouted. Soaking the sliced potato in freezing water removes a significant amount of the starch content, resulting in a superb crispy chip. Just make sure they're completely dry before cooking.

What's the best way to keep homemade potato chips crisp?

After you've finished frying your homemade potato chips, drain the excess oil by laying them on clean paper towels. Then, to avoid moisture exposure, put your chips in an airtight container. Serve your crispy potato chips on top of these inventive recipes!

Is it true that homemade potato chips are healthier than store-bought chips?

Yes, these homemade potato chips are better for you than store-bought chips. This recipe only calls for potatoes, oil, and seasonings, so it's free of the preservatives found in bagged chips. Homemade chips are lower in fat and sodium since you may regulate how much or how little salt is used to suit your tastes. Our air-fried potato chips are also nutritious!

How can I make my potato chips more uniform by slicing them?

Use a mandolin to slice the potato into uniform chips. It not only saves time, but it also guarantees that the slices are uniform in size, ensuring that your chips cook properly

 

Corn Fritters with Chicken

Makes:one dozen

Ingredients

·         1 whole kernel corn can (15-1/4 ounces), drained

·         1 cup cooked chicken, coarsely chopped

·         1 lightly beaten big egg

·         1/2 gallon of whole milk

·         2 teaspoons melted butter

·         a half teaspoon of salt

·         a quarter teaspoon of pepper

·         1-3/4 cup flour (all-purpose)

·         1 teaspoon powdered baking soda

·         For deep-fat frying, oil

·         SAUCE WITH GREEN CHILI

·         1/3 cup cubed butter

·         1/4 cup flour (all-purpose)

·         salt (1/4 teaspoon)

·         a quarter teaspoon of pepper

·         1/8 teaspoon powdered garlic

·         1/8 teaspoon cumin powder

·         1 can (4 oz.) green chilies, chopped

·         1 gallon of whole milk

·         Optional: shredded cheddar cheese

Pro tips: Use air fryer  to  cook healthy Corn Fritters with Chicken should i buy an air fryer


Directions

In a large mixing bowl, place the corn and lightly crush it with a potato masher. Combine the chicken, egg, milk, butter, salt, and pepper in a mixing bowl. Combine flour and baking powder; whisk just until incorporated into the corn mixture.

Heat 2 in. of oil in a deep-fat fryer or skillet. Preheat the oil to 375°F. Drop 1/4 cupfuls of batter into the oil. Cook for 3 minutes on each side or until golden brown on both sides. Drain on paper towels and set aside to keep warm.

Melt butter in a large saucepan over medium-low heat. Combine flour and seasonings in a mixing bowl and whisk until smooth. Stir in the chiles. Stir in the milk gradually. Bring to a boil, then reduce to a low heat and cook, stirring constantly, for 2 minutes, or until the sauce has thickened. Serve with corn fritters and, if preferred, a sprinkling of cheese

There are more recipe.You can check our blog

Bites of deep-fried cheese

Makes:12 portions

Rascals Fat (Potato Cheese Puffs)

Ingredients

·         1 and a quarter cups all-purpose flour, divide

·         1 pound cheddar cheese cubes or 1 pound cheese curds

·         1 quart of beer

·         For deep-fat frying, oil

Directions

In a big resealable plastic bag, put 1/4 cup flour. Shake to coat the cheese curds, a few pieces at a time.

Preheat the oil to 375° in an electric skillet or deep fryer. Meanwhile, whisk together the remaining flour and beer in a large mixing basin. Several at a time, dip cheese curds in batter and cook for 2-3 minutes on each side, or until golden brown. Using paper towels, absorb any excess liquid. 


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