Basic Deep Fried Porkballs Recipes

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CHINESE FRIED PORK BALLS



Chinese Fried Pork Balls image

Make and share this Chinese Fried Pork Balls recipe from Food.com.

Provided by Artefactfinder

Categories     Pork

Time 14m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup pork, cubed
1 cup self raising flour
1 teaspoon baking powder
water
1 pinch salt
flour, for dusting

Steps:

  • Put the self raising flour into bowl. Add a tsp of baking powder. Add seasoning. Gradually add water until you have a smooth double cream consistency - not too runny.
  • Cut up pork into cubes around 1 inch or slightly smaller. Dip in flour and then dip in the batter.
  • Heat up some oil in a pan, wok or deep fat fryer. It requires a good amount if you are using a pan - you want the balls to be submerged in the oil. Remember to turn the heat down once it gets to the right temperature. And remember to never leave unattended.
  • Add the coated pork to the hot oil, a few at a time. You want them to go a nice golden brown colour - will take about 4-6 minutes.
  • Take out and blot on kitchen roll. You can serve these immediately or cool them down and freeze.

DEEP-FRIED JUICY MEATBALLS



Deep-Fried Juicy Meatballs image

Make and share this Deep-Fried Juicy Meatballs recipe from Food.com.

Provided by ZekesDad40

Categories     Meat

Time 30m

Yield 32 1oz. Meatballs, 4-5 serving(s)

Number Of Ingredients 12

2 lbs ground beef (lean)
4 ounces jalapenos (depending on spice desired) or 8 ounces green chilies (depending on spice desired)
4 ounces dill pickles (3 wedges)
5 ounces bell peppers (1 medium sized)
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon tex mex seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground cumin
1 cup flour
1/4 cup cornmeal

Steps:

  • Pre heat Deep fryer to 375 degrees. Put the mixed flour and cornmeal (dry) into a meatloaf pan. In a small food processor, blend Jalapeno, pickle wedges and bell pepper until they resemble relish. Mix all together thoroughly in a large bowl.
  • Roll mixture into 1oz balls and roll balls in dry flour/cornmeal mix until completely coated. Put in fry basket (sides NOT touching), deep fry for 5 minutes.
  • The dry coating keeps the juices sealed inside and makes these meatballs a delightful snack or appetizer.

Nutrition Facts : Calories 654, Fat 34.9, SaturatedFat 13.5, Cholesterol 154.2, Sodium 696.8, Carbohydrate 35.3, Fiber 3.4, Sugar 2.6, Protein 47

DELICIOUS DEEP FRIED PICKLES



Delicious Deep Fried Pickles image

I have made these for a few years now, and have converted many people into huge fans using this recipe! Great as an appy for those willing to try new things! (It is slightly messy!) Serve with ranch dip or dip of your choice.

Provided by Deandra Busch

Categories     Appetizers and Snacks

Time 50m

Yield 4

Number Of Ingredients 9

2 cups vegetable oil for frying
3 cups Italian-seasoned bread crumbs
1 teaspoon garlic powder
½ teaspoon salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
1 egg
1 cup milk
4 dill pickles, quartered lengthwise

Steps:

  • Combine bread crumbs, garlic powder, salt, pepper, and cayenne pepper in a bowl; set aside. Whisk egg and milk together in a separate bowl. Dip dill pickle spears into the egg mixture, then into the bread crumb mixture until well-coated. Dip the pickles in the egg and bread crumb mixtures a second time so each spear is double coated. Arrange pickles in a single layer on a baking sheet. Place the baking sheet in the freezer until the breading is set, about 30 minutes.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Fry the pickles in the preheated oil until light golden brown, 3 to 4 minutes. Drain on a paper towel-lined plate.

Nutrition Facts : Calories 504.2 calories, Carbohydrate 68.2 g, Cholesterol 46.7 mg, Fat 18.4 g, Fiber 5.5 g, Protein 16.7 g, SaturatedFat 3.8 g, Sodium 2748 mg, Sugar 9.1 g

BASIC DEEP FRIED PORKBALLS



Basic Deep Fried Porkballs image

Number Of Ingredients 7

1 pound ground pork
1 slice fresh ginger root
1 1/2 tablespoons cornstarch
1 tablespoon water
1/2 teaspoon salt
2 teaspoons soy sauce
oil for deep frying

Steps:

  • 1. Mince or grind ginger root (and pork if not already ground).2. Blend cornstarch and cold water to a paste, then stir in salt and soy sauce. Add to pork and ginger and mix well. Form into walnut-size balls, but do not overhandle or pack too tightly. Meanwhile heat oil in deep fryer.3. Add porkballs one at a time, and deep-fry several at once, turning frequently for even cooking. When porkballs float, remove from pan and let cool slightly.4. Reheat oil. Return porkballs to fry 1 minute more. (Cut one open to make sure meat is no longer pink.) Drain on paper toweling.5. Serve with a sweet-and-pungent sauce poured over, or with a pepper-salt mix (see recipe "Basic Pepper-Salt Mix"). Or serve as an hors d'oeuvre on a bed of lettuce strips.NOTE: Use pork that has some fat. When using cuts such as shoulder or butt, remove skin before mincing.VARIATIONS: For the minced ginger, substitute 1 teaspoon ginger juice.In step 2, add to meat mixture 1/2 teaspoon curry powder or add any or all of the following:1 egg, beaten1 scallion stalk or small onion, minced1 garlic clove, minced1 teaspoon sugar1 tablespoon sherry1/4 cup dried black mushrooms (soaked), minced1/4 cup water chestnuts, minced or celery, choppedfew drops of sesame oilIn step 3, before deep-frying, dredge porkballs lightly in cornstarch or dredge in cornstarch and dip in beaten egg.

Nutrition Facts : Nutritional Facts Serves

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