CHINESE FRIED PORK BALLS
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
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
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
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
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
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
Number Of Ingredients 7
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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