DEEP FRIED SOUP RECIPE BY TASTY
Have your soup and fry it too! Hearty corn soup is frozen, then coated in crunchy panko and cornmeal and fried until golden brown. These make a great appetizer for your next gathering!
Provided by Chris Salicrup
Categories Dinner
Time 1h35m
Yield 12 servings
Number Of Ingredients 17
Steps:
- Melt the butter in a large saucepan over medium heat. Add the onion, celery, carrot, and garlic and cook for 2 minutes, until the vegetables start to soften. Add ¼ cup (30 G) of flour and stir to coat the vegetables. Cook for another 2 minutes, until the flour is golden brown.
- Add the corn and vegetable stock and whisk until the flour dissolves. Add the heavy cream, 2 teaspoons of salt, the pepper, and cayenne, if using. Simmer until thickened slightly, about 4 minutes. Remove the pot from the heat and let cool to room temperature. The soup will thicken significantly.
- Line a baking sheet with parchment paper.
- Use a small ice cream scoop to scoop the soup into 12 portions onto the prepared baking sheet. 5. Freeze for 1 hour, until solid.
- Heat the canola oil in a large heavy-bottomed pot until it reaches 350°F (180°C). Set a wire rack inside a baking sheet and place nearby.
- Add the remaining ½ cup (60 G) flour and 1 teaspoon of salt to a shallow bowl. Add the eggs to a separate shallow bowl. Add the panko, cornmeal, and remaining teaspoon of salt to a third shallow bowl.
- Coat the soup balls in the flour, then the egg, then the panko mixture.
- Working in batches, fry the soup balls in the hot oil for 2-3 minutes, or until golden brown. Transfer to the wire rack and sprinkle with more salt, then let cool slightly.
- Garnish with parsley, then serve warm.
- Enjoy!
DELICIOUS TURKEY SOUP WITH DEEP-FRIED STUFFING BALLS
Use your turkey carcass and leftover stuffing to make this delicious soup, served with fried stuffing balls!
Provided by Howard
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 6h40m
Yield 8
Number Of Ingredients 15
Steps:
- Heat a slow cooker on High until hot. Stir in butter, followed by carrots, celery, onion, garlic, salt, and pepper. Cook, stirring occasionally, until golden, 6 to 8 minutes.
- Stir the turkey carcass, chicken broth, thyme, sage, and bay leaf into the slow cooker. Reduce the heat to Low, cover, and cook until turkey meat is falling off the bones, about 6 hours.
- While the soup is cooking, make the stuffing balls. Roll the leftover stuffing into 2-inch balls. Place bread crumbs into a shallow dish and coat balls evenly in bread crumbs.
- Heat vegetable oil in a deep pan to 350 degrees F (175 degrees C).
- Fry stuffing balls in the hot oil until evenly browned, about 3 minutes. Remove stuffing balls with a slotted spoon and drain on paper towels. Set aside.
- Discard the turkey bones from the soup. Serve with two stuffing balls in each bowl.
Nutrition Facts : Calories 2681.3 calories, Carbohydrate 27.2 g, Cholesterol 393 mg, Fat 253 g, Fiber 4.3 g, Protein 73.5 g, SaturatedFat 55.6 g, Sodium 1012.3 mg, Sugar 5.8 g
DEEP FRIED LASAGNA RECIPE BY TASTY
As if you needed another reason to love lasagna! For an indulgent twist on this Italian comfort food, slice, freeze, batter and fry it until golden brown. Serve immediately with marinara dipping sauce for a crowd-pleasing appetizer.
Provided by Betsy Carter
Categories Appetizers
Time 4h22m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Set a wire rack inside a baking sheet.
- Cut the chilled lasagna into 12 equal pieces, then cut the pieces into 4 triangles, for a total of 48 pieces. Set the triangles on the wire rack and cover with plastic wrap. Freeze for at least 4 hours, until solid.
- Heat the vegetable oil in a large heavy-bottomed pot fitted with a deep fry thermometer over medium heat until it reaches 350°F (180°C).
- Add the flour, eggs, and bread crumbs to 3 separate shallow bowls.
- Remove the lasagna triangles from the freezer and dredge in the flour, then the eggs, then the bread crumbs.
- Working in batches, fry the lasagna triangles in the hot oil for approximately 1 minute, until golden brown. Transfer to a paper towel-lined baking sheet to drain and let cool for about 10 minutes.
- Serve the lasagna bites warm with marinara sauce alongside.
- Enjoy!
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
PAN-FRIED SOUP DUMPLINGS RECIPE BY TASTY
Here's what you need: hot water, gelatin powder, soy sauce, chicken stock powder, all-purpose flour, baking powder, hot water, ground pork, green onion, shiitake mushrooms, fresh ginger, garlic, sugar, sake, sesame oil, soy sauce, oil, water, sesame oil, white sesame seed, green onion
Provided by Sonomi Shimada
Categories Snacks
Yield 16 Servings
Number Of Ingredients 21
Steps:
- In a medium bowl, combine the hot water, gelatin, soy sauce, and chicken stock and mix well. Transfer the soup to a shallow heatproof tray and chill in the refrigerator for 1 hour, or until set.
- When set, fluff the soup and break up with a fork.
- Add the flour and baking powder to a medium bowl. Pour the hot water over the flour mixture, and mix the dough gently to combine.
- Using your hands, knead the dough until it becomes smooth and elastic. Cover the bowl with plastic wrap and rest for at least 30 minutes at room temperature.
- For the filling, combine the ground pork, green onion, shiitake mushroom, ginger, garlic, sugar, sake, sesame oil, and soy sauce until well mixed.
- Roll the dough into a log. Divide it into 16 pieces.
- Take one piece and shape into a ball, then roll into flat round using a rolling pin. Put a spoonful of filling and soup gelatin into the center of the dough. Pinch the top a couple times to close the dumpling.
- Repeat with the remaining dough and fillings.
- Heat the oil in a medium pan over medium heat. Set the dumplings in a pan, seam side down, pour in the water, and cover.
- Steam the dumplings for 12 minutes.
- Add the sesame oil in the pan, increase the heat to high, and cook until the bottoms of the dumplings are crisp.
- Serve with sesame seeds and sliced green onion.
- Enjoy!
Nutrition Facts : Calories 135 calories, Carbohydrate 16 grams, Fat 5 grams, Fiber 1 gram, Protein 5 grams, Sugar 1 gram
DEEP-FRIED STUFFING
If you thought leftover Thanksgiving stuffing was boring, this dish will change your mind! Any kind of stuffing (sausage, oyster, corn bread, or any variety of boxed) can be used. Heat up some gravy and bring on the cranberry sauce.
Provided by themoodyfoodie
Categories Appetizers and Snacks
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Combine flour, poultry seasoning, salt, and black pepper to taste in a shallow bowl. Beat eggs and milk together in a second shallow bowl until smooth. Mix bread crumbs, Parmesan cheese, and 1 teaspoon black pepper together in a third shallow bowl.
- Scoop stuffing, about 2 tablespoons per serving, and roll into a ball using your hands, forming about 12 balls. Dredge each ball through the flour mixture, shaking off any excess. Transfer each ball to the egg mixture and evenly coat. Roll each ball in the bread crumbs mixture until evenly coated. Set each stuffing ball on a plate and allow to sit for the coating to stick to the stuffing.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Carefully lower 4 to 5 stuffing balls into the hot oil and fry until golden brown on all sides, about 4 minutes; transfer to a paper towel-lined plate using a slotted spoon. Repeat with the remaining stuffing balls.
Nutrition Facts : Calories 448.3 calories, Carbohydrate 40.7 g, Cholesterol 68.5 mg, Fat 26.7 g, Fiber 3.8 g, Protein 11.5 g, SaturatedFat 5.3 g, Sodium 957.9 mg, Sugar 3.4 g
DEEP-FRIED COOKIES
My kids love this delicious, indulgent treat. I like to give the batter a kick by adding a pinch of cinnamon and a teaspoon of vanilla extract. - Margarita Torres, Bayamon, Puerto Rico
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- On each of eighteen 4-in. wooden skewers, thread one cookie, inserting pointed end of skewer into filling. Freeze until firm, about 1 hour. , In a deep cast-iron skillet or deep fryer, heat oil to 375°. Place biscuit mix in a shallow bowl. In another bowl, combine egg and milk; whisk into biscuit mix just until moistened., Holding skewer, dip cookie into biscuit mixture to coat both sides; shake off excess., Fry cookies, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 100 calories, Fat 5g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 123mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
GENERAL TSO'S CAULIFLOWER
Cauliflower florets are deep-fried to a crispy golden brown, then coated in a sauce with just the right amount of kick. This is a fun alternative to the classic chicken dish.-Nick Iverson, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 22
Steps:
- In an electric skillet or deep fryer, heat oil to 375°. Combine flour, cornstarch, salt and baking powder. Stir in club soda just until blended (batter will be thin). Dip florets, a few at a time, into batter and fry until cauliflower is tender and coating is light brown, 8-10 minutes. Drain on paper towels., For sauce, whisk together the first six ingredients; whisk in cornstarch until smooth., In a large saucepan, heat canola oil over medium-high heat. Add chilies; cook and stir until fragrant, 1-2 minutes. Add white part of onions, garlic, ginger and orange zest; cook until fragrant, about 1 minute. Stir soy sauce mixture; add to saucepan. Bring to a boil; cook and stir until thickened, 2-4 minutes., Add cauliflower to sauce; toss to coat. Serve with rice; sprinkle with thinly sliced green onions.
Nutrition Facts : Calories 584 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 1628mg sodium, Carbohydrate 97g carbohydrate (17g sugars, Fiber 5g fiber), Protein 11g protein.
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