GARLIC FRIES
Provided by Sandra Lee
Time 40m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a deep heavy pot or a deep fryer, add the oil and heat to 325 degrees F.
- Cut the potatoes lengthwise into 1/4-inch sticks. Put them in a bowl of cold water and let soak for 15 minutes. Drain and dry them well.
- Carefully drop the potatoes, in batches, in the hot oil. Cook until golden brown and cooked through, about 5 minutes. Drain well on brown paper. Let cool.
- Increase the oil temperature to 350 degrees F. When you are ready to serve, fry the potatoes again in the hotter oil until golden brown and crispy, 3 to 5 minutes. Drain well on brown paper. Meanwhile, in a small pot, melt the butter with the garlic.
- In a large bowl, toss a large handful of fries with some of the garlic butter. Sprinkle with the Parmesan, parsley, and salt while hot. Serve immediately.
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
DEEP-FRIED GARLIC CLOVES AND GREEN OLIVES
Provided by Julia Moskin
Categories brunch, appetizer
Time 45m
Yield Snacks for 6 to 8 people
Number Of Ingredients 8
Steps:
- Put garlic cloves in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer 1 minute. Drain and repeat with fresh water. Drain and repeat once more, simmering about 5 minutes or until soft, testing often. Gently lift garlic cloves out of pan and drain on paper towels until cool. Meanwhile, place olives on paper towels to drain.
- When ready to cook, mix flour, salt and pepper on a plate. In a bowl, beat eggs. Spread bread crumbs on another plate. In a heavy pot, heat 3 inches of oil to 375 degrees: when hot enough, a chunk of bread will fry in 30 seconds.
- Working in batches, roll garlic cloves and olives in seasoned flour, then in beaten eggs, then in bread crumbs. Repeat process and drop into oil. Cook until golden brown, about 2 minutes. Drain on paper towels and sprinkle lightly with salt. Let oil come back to 375 degrees between batches. Serve immediately.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 13 grams, Carbohydrate 31 grams, Fat 15 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 127 milligrams, Sugar 1 gram, TransFat 0 grams
DEEP FRIED GARLIC
I haven't tried this yet but it sounds interesting. Recipe from garlic lovers cookbook. I'm going to try them soon.
Provided by kzbhansen
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Separate bulbs and peel garlic.
- Drop cloves into boiling water and when boiling resumes, blanch for about 3-4 minutes. The longer the cloves cook the milder their flavor, but don't overcook or they will be mushy.
- Drain and pour cold water over to cool.
- Meanwhile, prepare batter by combining biscuit mix, egg, beer, parsley and salt.
- Heat vegetable oil in deep pot or fry cooker.
- Dip each cooked clove of garlic into batter and fry until golden brown in color.
- Remove from oil and drain on paper towel.
- Serve Hot.
Nutrition Facts : Calories 190.7, Fat 6.2, SaturatedFat 1.7, Cholesterol 47.1, Sodium 637.1, Carbohydrate 26.5, Fiber 1.1, Sugar 3.9, Protein 5.3
FRIED GARLIC
Without the savory crunch of fried garlic, my kitchen wouldn't be the same. I use it on rice, noodles, soups, salads, vegetables, and anything else that benefits from a sprinkle of these magical golden flavor nuggets. For the Fried Garlic Noodles, I showed you how to make a quick version of fried garlic in the microwave. If you want to take your fried garlic game to the next level, though, you can fry it in large batches like we do at Tin Roof, since it will keep for several weeks. Though more labor-intensive, this cooking method produces a crispier, evenly browned fried garlic that packs a ridiculous amount of roasted garlickiness. Plus, you'll end up with an infused oil that can be used in other dishes.
Provided by Sheldon Simeon
Categories Garlic Fry Deep-Fry Vegetarian Soy Free Tree Nut Free Peanut Free Vegan Breakfast Lunch Dinner
Yield 1 1/2 cups
Number Of Ingredients 3
Steps:
- Preheat the oven to 250F. Line a baking sheet with paper towels.
- In a food processor, pulse the garlic until finely minced.
- Fill a medium-width, deep-sided pot halfway with water and bring to a boil, then turn off the heat. Fill a large bowl with ice water. Transfer the garlic to a sieve and submerge in the hot water, blanching for about 2 minutes. Remove and dunk the garlic in the ice water until cooled, then drain well and spread evenly onto the lined baking sheet. Bake until the garlic is dry to the touch, 12 to 15 minutes.
- While the garlic is drying, empty out the pot and dry well. Fill the pot with at least 2 inches of oil, making sure to leave a few inches of clearance from the top of the pot. Heat the oil over medium-high until it reaches 350F (use a thermometer).
- Have the baking sheet lined with paper towels at the ready. Add the garlic and fry until the bubbles begin to subside and the garlic turns golden and rises to the surface, 3 to 4 minutes. Transfer the fried garlic back to the paper towels and let cool completely. Season generously with salt, then transfer to a sealable container and store in a cool, dry place for up to 3 weeks. Reserve the garlic-flavored frying oil for future use.
GARLIC FRIES
In addition to fries, the seasoning tastes great on steaks, roasts, pork, poultry and corn on the cob.
Provided by Millereg
Categories Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- First, make the seasoning salt by combining all ingredients and mixing well.
- It can be stored for several months in a sealed container.
- To prepare the fries, heat the oil in a 1½ gallon stockpot to 360°F, or use a home-style fryer and follow the manufacturers directions.
- Peel and wash the potatoes.
- Cut the peeled and washed potatoes into strips 3/8 inch in height and width and the length of potato.
- Place the raw fries into a metal fry basket or strainer.
- Immerse fries in oil for one minute.
- Remove and let drain.
- Drop fries again for 90 seconds.
- Remove and let drain.
- Drop a third time for 45 seconds to crisp.
- In a stainless steel mixing bowl combine the chopped garlic, seasoning salt and a small amount of the oil.
- Add the cooked fries and toss together.
Nutrition Facts : Calories 7831.8, Fat 864.4, SaturatedFat 146.1, Sodium 7089, Carbohydrate 44, Fiber 5.8, Sugar 1.9, Protein 5.4
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