TRADITIONAL FRIED ROSETTES PASTRY
Rosettes are delicate fried pastries common throughout the world. This easy, traditional recipe is simply made with eggs, sugar, milk, flour, and oil.
Provided by Barbara Rolek
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Place 3 inches of canola oil in a deep fryer or deep, heavy-bottomed saucepan, and heat to 375 F, using a candy/frying thermometer clipped to the pot. Attach the desired rosette shapes to your handle (some handles can accommodate 2 rosette shapes).
- While oil is heating, prepare the batter. In a medium bowl, add sugar to eggs and whisk to combine.
- Add milk and whisk to combine.
- Measure the flour correctly and whisk together with the salt.
- Transfer to the bowl with eggs and milk and beat until smooth. Add the vanilla and mix again. (The consistency should be that of heavy cream. If it is too thick, add a little milk. If the batter is too thick, the rosettes will not be crisp.)
- When ready to fry, immerse the rosette iron with attached shape(s) into the hot oil until thoroughly heated (1 minute or so). Lift iron out, shaking off excess fat and blotting onto a paper towel. Dip into prepared batter only to the depth of the form, not over the top as the excess batter will have to be scraped off after frying in order to take the rosette off the form.
- Dip forms into the hot oil. When foamy bubbling stops and/or rosettes are a golden brown, lift iron out of oil, allowing excess oil to drain off back into the fryer or saucepan.
- Remove the rosettes using a skewer to push them off or tap the back side of the rosette forms with a wooden spoon. Drain rosettes open side down on paper towels so excess oil will run out.
- Dip the rosette iron into the hot fat, blot lightly on paper towels and then dip into the batter. Continue in this manner until all the batter is used up. Dust the rosettes with confectioners sugar while still warm or when cool, or just before serving.
- Serve and enjoy.
Nutrition Facts : Calories 173 kcal, Carbohydrate 10 g, Cholesterol 33 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, Sodium 66 mg, Sugar 2 g, Fat 13 g, ServingSize 3 dozen (12 servings), UnsaturatedFat 0 g
CRISPY FRIED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 250 degrees F. Combine the potatoes, garlic, bay leaves and peppercorns in a large pot. Add 2 tablespoons salt and enough water to cover the potatoes by 1 inch. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, about 15 minutes. Remove the potatoes to a paper towel?lined plate with a slotted spoon; gently blot dry (it?s OK if some of the potatoes crumble). Let cool completely.
- Set a wire rack on a rimmed baking sheet. Melt the schmaltz in a large pot or Dutch oven over medium heat (you should have about 2 inches in the pot) and heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the potatoes until browned and crisp, 4 to 6 minutes. Remove to the rack with a slotted spoon and immediately sprinkle with salt. Keep warm in the oven between batches.
- Add the parsley and sage leaves to the hot schmaltz and fry a few seconds until just crisp. Remove to a paper towel?lined plate with a slotted spoon and sprinkle with salt. Top the potatoes with the fried herbs.
EXTRA-CRISPY FRIED CHICKEN STRIPS
These extra-crispy fried chicken tender strips are sure to satisfy even your pickiest eater! Enjoy with dipping sauces like honey or honey mustard, or eat them plain!
Provided by Steven McCune
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Combine flour, salt, and pepper in a medium bowl. Mix eggs and water together in a small bowl.
- Place some chicken strips in the flour mixture to coat, then gently shake to remove any excess flour. Coat strips in egg. Return to the flour mixture and coat again; repeat with egg mixture. Coat once more in the flour mixture, placing strips on a plate while you continue with remaining chicken.
- Let strips sit for 5 minutes to allow flour to set.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C); oil is ready if you drop some water in and it sizzles.
- Working in batches if needed, place strips in the hot oil. Cook for 8 minutes. Turn over and continue to cook until golden brown, no longer pink in the centers, and juices run clear, about 8 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place strips on a paper towel-lined plate to drain excess grease.
Nutrition Facts : Calories 517.5 calories, Carbohydrate 36.7 g, Cholesterol 196.7 mg, Fat 19.3 g, Fiber 1.3 g, Protein 46.1 g, SaturatedFat 3.7 g, Sodium 562.6 mg, Sugar 0.3 g
FRIED PASTRIES WITH WINE SYRUP
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Make the syrup: Bring the wine, sugar, cinnamon stick, cloves, orange zest and bay leaf to a simmer in a saucepan over medium-high heat, stirring; cook until reduced to 3/4 cup, about 15 minutes. Let cool completely. Discard the bay leaf.
- Make the pastries: Whisk the flour, baking powder and salt in a bowl. Add 1/2 cup water, the egg, orange zest and juice and whisk until just combined. Transfer the batter to a plastic squeeze bottle.
- Heat 1 1/2 inches vegetable oil in a shallow pot over medium heat until a deep-fry thermometer registers 380 degrees F. Squeeze the batter into the oil into 2-inch rounds; fry, turning once, until puffed and golden, 1 to 2 minutes. Drain on paper towels. Dust with confectioners' sugar and top with pomegranate seeds and the wine syrup.
MORNING CRISPIES
These large cinnamon-sugar pastries make quite an impression o the table. Every bite melts in your mouth.-Emily Goad, Franklin, Indiana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in water; let stand for 5 minutes. Add the milk, 1/2 cup sugar, oil, salt, eggs, extract and 2 cups flour; beat well. Stir in enough remaining flour to make a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch the dough down. Turn onto a floured surface, roll out into a 1/4-in.-thick rectangle. Spread with 2 tablespoons butter and sprinkle with 1/3 cup of the remaining sugar. Fold dough in half lengthwise; roll out to 1/4-in. thickness. Spread with 2 tablespoons butter and sprinkle with 1/3 cup sugar. , Fold in half widthwise; roll to 1/4-in. thickness. Spread with remaining butter and sprinkle with 1/3 cup sugar. Fold in half lengthwise; roll out to an 18x10-in. rectangle. Combine the cinnamon and remaining sugar; sprinkle half over the dough to within 1/4 in. of all edges. , Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut into 1/2-in. slices and place on greased baking sheets (four to six slices per sheet). Cover with waxed paper and flatten with palm of hand. Sprinkle with remaining cinnamon-sugar. Let stand for 30 minutes. , Bake at 400° for 12-15 minutes or until golden brown. Immediately remove from pans to wire racks to cool.
Nutrition Facts : Calories 333 calories, Fat 11g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 217mg sodium, Carbohydrate 53g carbohydrate (23g sugars, Fiber 1g fiber), Protein 5g protein.
FRIED PIE PASTRY
Pastry recipe for fried pies. Use with your favorite fried pie fillings.
Provided by Donna Mig
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 12
Number Of Ingredients 6
Steps:
- Combine flour and salt. Cut in shortening with pastry blender until mixture resembles coarse meal. Combine egg and water, and sprinkle lightly over flour mixture. Add vinegar, and lightly stir with a fork until dry ingredients are moistened. Shape into a ball.
- Wrap dough in wax paper. Chill for at least one hour. Use as directed in any fried pie recipe.
Nutrition Facts : Calories 233 calories, Carbohydrate 23.9 g, Cholesterol 15.5 mg, Fat 13.5 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 200.2 mg, Sugar 0.1 g
CRISPY FRIED RICE NOODLES
I made this recipe because I cannot eat wheat gluten and wanted a crispy fried noodle. Most store-bought crispy noodles are wheat-based. Also, it is fun and easy to make these and they are very decorative and versatile. Can be seasoned with salt if desired, or can be dusted with powdered sugar and cinnamon for an interesting treat!
Provided by Catfish Charlie
Categories Chinese
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat oil in a skillet to about 370°F.
- Mix together egg, water, rice flour.
- Put batter into a pastry bag with a narrow tip and extrude into the hot oil making zigzag, spiral, or flower petal formations- try to maintain a steady flow to create a single noodle with a decorative design.
- Fry until stiff, then flip the whole noodle with a metal spatula and fry until desired crispness.
- Using the spatula, remove the noodle from oil to a plate with towels or paper towels to allow oil to drain.
Nutrition Facts : Calories 751, Fat 73.9, SaturatedFat 5.5, Cholesterol 35.2, Sodium 11.9, Carbohydrate 21.2, Fiber 0.6, Sugar 0.1, Protein 2.6
CRISP-FRIED PASTRIES
Number Of Ingredients 10
Steps:
- 1. In a large bowl, whisk together 1 cup of flour, the sugar, salt, and baking powder. In a small bowl, stir together the egg, milk, and melted butter. Add to the flour mixture and mix thoroughly. Turn out onto a lightly floured work surface. Sprinkle the dough with 2 tablespoons of flour and knead to make a soft smooth dough, 3 to 5 minutes. 2. Divide into 8 pieces and roll into balls. Cover the balls with a dry cloth and let rest 20 minutes. Place 1 ball on a lightly floured surface and with a rolling pin roll out to a round about 1/8-inch thick. Using your hands, gently stretch the dough to make it even thinner. Repeat with the remaining balls. 3. Pour oil to a depth of 1 inch in a large deep skillet. When the oil shimmers, and a small piece of dough sizzles at once, with a long-handled utensil carefully place 1 buñuelo in the hot oil. Fry briefly until the bottom is lightly browned, about 20 seconds. Scoop oil over the top, and turn over with tongs to fry the second side until crisp. Drain on paper towels. Repeat with remaining buñuelo. Prepare the cinnamon-sugar or syrup, if using. Sprinkle or pour over buñuelo and serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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