Fried Pastry Rings Recipes

TRADITIONAL FRIED ROSETTES PASTRY

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.

FRIED PASTRY RINGS

Steps:

• Bring milk, butter, salt, and zest to a boil in a 2-quart heavy saucepan over high heat, stirring just until butter is melted, then reduce heat to moderate. Add flour all at once, stirring vigorously with a wooden spoon until mixture is smooth and pulls away from side of pan, 1 to 2 minutes. Remove from heat and cool slightly, 1 to 2 minutes. Add eggs 1 at a time, stirring vigorously after each addition until smooth.
• Heat 2 inches of oil in a 4-quart deep heavy pot (preferably a cast-iron Dutch oven) over moderately high heat until thermometer registers 360°F.
• Sift together sugar and cinnamon into a bowl.
• While oil is heating, roll rounded tablespoons of dough into balls with dampened hands and put them on an oiled sheet of plastic wrap. Pick up a ball and make a hole in the middle with your thumb, then insert the handle of a wooden spoon in the hole. When oil reaches 360°F, carefully lower dough on handle into oil, then gently widen hole with a circular motion of spoon until dough rises to surface, about 30 seconds (don't worry if some break open). Remove spoon, leaving buñuelo cooking in oil, and repeat with 4 more balls. Fry, turning occasionally, until deep golden and cooked through, 6 to 7 minutes. Drain briefly on paper towels. Turn warm buñuelos in sugar mixture to coat.
• Form and fry more buñuelos, in batches of 5, in same manner.
• Available in Italian markets, specialty foods shops, and at Dean & DeLuca (877-826-9246).

RANCH POTATO RINGS #5FIX

Steps:

• Peel film at corner of Simply Potatoes package to vent and heat on high for 3 minutes in microwave.
• Completely remove film and stir.
• Microwave on high for 1 additional minute.
• Add 1 Tablespoon of Hidden Valley Ranch mix. Mix well. You can add more according to your taste.
• Let cool just enough to touch. You want it a bit warm. It pipes out better when it's a little warm.
• Load your piping bag with the mashed potatoes, (or Zip Lock Bag). Snip off the tip of the bag enough to have a nice size whole.
• On a wax paper lined baking sheet, pipe mashed potatoes out into an "onion ring" shape. Nice plump circles.
• Once all your rings are done, stick into freezer until firmly frozen. 30 minutes should work fine.
• Preheat your deep fryer to 350.
• Prepare your Onion Ring Batter according to the directions on the box.
• Take a few out of the freezer at a time. Work in batches keeping the others frozen until ready to batter and fry.
• Dip your potato ring into batter, shake off excess.
• Fry 2-3 minutes per side or until golden brown. Serve with your favorite dipping sauce.
• Note~you do not have to cook these right away. They keep frozen beautifully for future cravings.

DEEP-FRIED CALAMARI RINGS

Steps:

• Stir flour, 2 teaspoons salt, paprika, and black pepper together in a shallow bowl.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Press calamari rings into the flour mixture until evenly coated, shaking off excess flour.
• Working in batches, fry calamari rings in the hot oil until golden brown, 3 to 4 minutes. Transfer cooked calamari to a paper towel-lined plate; sprinkle with salt. Serve calamari with cocktail and lemon wedges.

FRIED ONION RINGS

Steps:

• Cut onions into 1/2-in. slices; separate into rings. Place in a bowl; cover with ice water and soak for 30 minutes. , Meanwhile, combine the egg, water, oil and lemon juice in a bowl. Combine the flour, baking powder, salt and cayenne; stir into egg mixture until smooth. , Drain onion rings; dip into batter. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry onion rings, a few at a time, for 1 to 1-1/2 minutes one each side or until golden brown. Drain on paper towels.

FRIED ONION RINGS

Steps:

• In a large, deep skillet, heat oil to 365 degrees F (180 degrees C).
• In a medium bowl, combine flour, beer, salt, and pepper. Mix until smooth. Dredge onion slices in the batter, until evenly coated. Deep fry in the hot oil until golden brown. Drain on paper towels.

CRISPY FRIED ONION RINGS

Steps:

• In a shallow bowl, whisk the first 5 ingredients. Separate onion slices into rings. Dip rings into batter. In a deep-fat fryer, heat 1 in. of oil to 375°. In batches, fry onion rings until golden brown, 1 to 1-1/2 minutes on each side. Drain on paper towels. Serve immediately.

FAUX-FRIED ONION RINGS WITH SMOKY MAYONNAISE

Steps:

• Separate the onions into individual rings. Use only the larger rings for this recipe; reserve the smaller rings for another use. You should have 20 rings total. Lay the rings in a single layer in a large rectangular baking dish. Pour the milk over the rings and allow them to soak for about 20 minutes, turning them once so that all surfaces of the onion rings have been exposed to the milk.
• Preheat the oven to 425˚F. Place a wire baking rack on each of two foil-lined baking sheets, and set them aside.
• Put the flour in a shallow dish. Put the panko in a small dish. In a large bowl, whip the egg whites with a whisk until they are extremely foamy but not quite holding peaks.
• Working in batches, remove the onion rings from the milk and dredge them in the flour, shaking off any excess. Add the rings to the egg whites and toss to coat completely. Add the rings, a few pieces at a time, to the panko and coat completely.
• Spread the onion rings out on the wire racks. Season the rings generously with salt and pepper, and spray them lightly with cooking spray. Bake until the panko is golden brown and crispy and the onions are tender, about 20 minutes.
• Meanwhile, in a small bowl, whisk together the mayonnaise and the liquid smoke. Season to taste with Tabasco.
• Serve the onion rings with the mayonnaise for dipping.

TRADITIONAL FRIED PIE PASTRY

Steps:

• Combine dry ingredients in a large mixing bowl.
• Cut in shortening (suggested to cut in half then add in the other half because it makes the pastry both tender and flaky)until it resembles coarse meal.
• Mix water and vinegar together,set aside.
• Add in water mixture, stirring with a fork until dry ingredients are moistened.
• Add a little more water if dough seems too dry; shape dough into a ball and chill at least 1 hour, until ready to use.
• Preferred filling Our Family's Fried Pies.
• Roll out a ball of pastry about the size of a golf ball.
• Spoon 1 heaping tablespoon of fruit filling on 1/2 of pastry circle leaving about a half inch edge.
• Fold over and seal with a fork.
• ***Pies may be frozen at this point.
• Fry frozen or thawed pies in a skillet of hot oil(preferred Crisco at 375 degrees in cast iron skillet) until golden brown.
• Remove to a paper towel lined plate.
• Can be eaten as is (preferred)or sprinkle with powdered sugar, lightly.
• Enjoy! ;).