Deep Fried Citrus Slices Recipes

DEEP-FRIED CITRUS SLICES

Steps:

• If serving with the dip, make this first - simply mix everything together and season with salt and pepper.
• Top and tail the citrus fruit to the point where you get a good showing of flesh as opposed to pith and skin. Slice the fruit as finely as possible while keeping each slice intact, removing any pips.
• Put the buttermilk in a bowl. Put the flour and semolina onto a plate and season with salt and pepper, then whisk briefly to combine and get rid of any lumps.
• Dip the citrus slices in the buttermilk and shake or lightly scrape them to get rid of any excess. Drop the slices into the flour mixture and give the plate a little shake. Flip over and repeat. Dust off any excess - you don't want a thick coating as you want to see the detail from the citrus through the batter.
• Heat enough oil for deep-frying in a heavy-based saucepan or fryer to about 180ºC/350ºF. Fry the slices a few at a time - when they start to go golden brown remove with a slotted spoon to a plate lined with kitchen paper. The slices will continue to brown once they are removed and will be nicely caramelized in patches.
• Sprinkle with salt, then the corresponding spices and/or herbs for each fruit and serve with yogurt dip, if you like.

DEEP-FRIED CITRUS SLICES

Steps:

• Top and tail the citrus fruit to the point where you get a good showing of flesh as opposed to pith and skin.
• Slice the fruit as finely as possible while keeping each slice intact, removing any pips.
• Put the buttermilk in a bowl.
• Put the flour and semolina onto a plate and season with salt and pepper, then whisk briefly to combine and get rid of any lumps.
• Dip the citrus slices in the buttermilk and shake or lightly scrape them to get rid of any excess.
• Drop the slices onto the flour mixture and give the plate a little shake.
• Flip over and repeat.
• Dust off any excess - you don't want a thick coating as you want to see the detail from the citrus through the batter.
• Heat enough oil for deep-frying in a heavy-based saucepan or fryer to about 180 degrees C (350 degrees F).
• Fry the slices a few at a time - when they start to go golden brown remove with a slotted spoon to a plate lined with kitchen paper.
• The slices will continue to brown once they are removed and will be nicely caramelized in patches.
• Sprinkle with salt, then the corresponding spices and/or herbs for each fruit and serve with yogurt dip, if you like.
• If serving with the dip, make this first - simply mix ingredients together and season with salt and pepper.
• Adapted from Citrus by Catherine Phipps (Quadrille, 2017, RRP $29.99 hardcover)

GRANNY'S FRIED POTATO SLICES

Steps:

• You have to wash the potatoes before using them and then either peel them or leave skin on, then slice them across width ways into slices.
• Mix the salt, baking, flour together in a mixing bowl, gradually add the water to it until it is the consistency of batter.
• Preheat enough cooking oil in the either deepest frying pan you have or deep fryer to properly cook the potato slices.
• Dip the potato slices into the batter you have made until coated on both sides and then place in the hot cooking oil and fry until golden brown and cooked. Then serve them.
• You can use whatever you like on them, for example, salt and vinegar, salad dressing, gravy, etc. Number of servings or amount depends on the size of family you have or how much you can eat at one time.

FRIED CALAMARI WITH FRIED LEMONS AND LEMON AIOLI

Steps:

• For calamari: Soak the calamari pieces in the buttermilk in a bowl for at least 1 hour and up to 4 hours in the refrigerator.
• For the lemon aioli: Add the mayonnaise, Dijon mustard, lemon zest and juice, salt and pepper to a medium bowl. Stir to combine and adjust the seasoning as needed. Set aside until ready to serve.
• Preheat a deep-fryer or several inches of oil in a Dutch oven to 375 degrees F.
• For the flour seasoning: Add the flour, paprika, salt and pepper to a large bowl. Drain the calamari and put into the flour mixture, making sure each piece gets coated with the flour. Dump all the contents into a colander and shake off any excess flour. Line a dish with paper towels and set aside.
• In batches, add the lemon slices and calamari to the preheated oil and fry, mixing with a slotted spoon to prevent the calamari from clumping together, until golden brown, 2 to 3 minutes.
• Right before you take the calamari and lemon out of the fryer, toss in the parsley leaves carefully; this will cook very fast and can splatter, so stand back. Take all the contents out of the fryer to the lined dish and season with salt.
• Serve with the aioli, garnished with the zest and chopped parsley.

DEEP-FRIED CUSTARD SLICES (SPAIN)

Steps:

• Put milk, lemon zest, 4 tbsp sugar & vanilla bean in a saucepan & bring to a slow boil. Remove pan from heat source, allow milk mixture to cool & remove vanilla bean.
• Melt butter in a 2nd saucepand till foaming & add flour. Cook till the flour foams & turns pale golden, stirring continuously.
• Slowly add the warm milk, still stirring. Cook the sauce on low-heat for 5 min till it thickens.
• Remove pan from the heat source. Slowly add some of the mixture to the beaten egg yolks & whisk quickly to avoid cooking them. Then add the egg yolks to the milk/flour mixture & beat vigorously till well-combined.
• Butter (or spray w/PAM) a rectangular or square dish. Pour the custard into the dish & leave to set in the refrigerator for at least 4 hours. (See note in Step 7).
• Combine 2 tbsp sugar w/cinnamon & nutmeg & set aside.
• Cut the cold custard into triangles or squares (A square dish can be cut easily into 9 portions & a rectangular dish can be cut into 8 portions)
• Beat 2 eggs lightly & dip the pieces of custard in the beaten eggs, then in the breadcrumbs.
• Heat the oil in a lrg skillet or saucepan & fry the custard slices in batches till golden brown.
• Drain custard slices briefly on paper towels & arrange on a serving platter. Using a sml tea-strainer or other dusting container, sprinkle sugar/cinnamon/nutmeg mixture atop the custard slices. Serve lukewarm or cold as desired (Fresh fruit would provide color & be esp nice to serve w/this).
• NOTE: The # of servings was not given & depends largely on how you cut the custard, so I estimated the yield. Nearly all the time is cooking or chilling time, but I allowed 15 min for prep time. Times DO NOT include time for the milk mix to cool & custard to chill till cold, so plan ahead & try to forgive me if I'm a bit off w/my estimates. :-).