UNCLE BILL'S FRIED POTATOES AND ONIONS
I remember my Grandmother making this marvelous dish over 65 years ago. We were the only vegetarians in our family and therefore Grandma cooked just to please me. A very easy, simple but tasty side dish. Young potatoes are especially good.
Provided by William Uncle Bill
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel and slice potatoes about 1/8 inch thick or thinner.
- Slice onion thinly.
- In a large frying pan on medium-high heat, melt butter, add olive oil.
- Add sliced potatoes and onions, cover and fry for 10 minutes. Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter.
- Sprinkle with granulated garlic powder, dried dill weed, salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown; turning occasionally.
- Serve hot with your meal.
- Note: You may use 2 or 3 large garlic cloves (chopped small), instead of granulated garlic powder. Add to the potatoes after the first 10 minutes of cooking time.
UNCLE BILL'S COATED AND DEEP FRIED POTATOES
After making fish and chips, I had some batter left over and decided to try deep frying some sliced potatoes. Surprisingly, they puffed up so nicely, cooked quickly and tasted so good.
Provided by William Uncle Bill
Categories Potato
Time 21m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Scrub or peel potatoes. Slice crosswise to 1/8 inch thickness; about 12 to 14 slices. Slices should be the same thickness for deep frying.
- Place sliced potatoes in a dish and cover with cold water while preparing the dredging flour and the batter.
- In a mixing bowl, mix together 1/4 cup of flour, 1/4 teaspoon of salt and pepper; set aside to use for dredging.
- In a separate mixing bowl, mix together 1/3 cup of flour, 1 teaspoon of baking powder, 1/4 teaspoon of salt and pepper and 1/4 teaspoon of garlic powder.
- In a small mixing bowl, beat egg and add 1/2 cup of beer and whisk until blended.
- Pour egg/beer mixture into the flour mixture and stir until well blended and the batter is smooth.
- Meanwhile, in a medium size frying pan or saucepan, heat the oil to 350°F.
- Drain the sliced potatoes and shake off any excess water.
- Dredge the potato slices in the flour to coat all sides.
- Now dip the slices in the batter and coat well on all sides.
- Drop a few batter coated slices in the heated oil and deep fry for about 1 minute, then turn over and continue to fry for another 1 minute.
- When done, remove to paper towels to absorb any excess oil.
- Serve with ketchup, yogurt or sour cream.
UNCLE BILL'S DEEP FRIED ONION RINGS IN BATTER AND PANKO CRUMBS
I have tried so many different recipes for Onion Rings and many were very good. However, I was looking for a real tasty, crispier Onion Ring and finally found this recipe posted by BlogChef. I made some modifications and this is my crispy, crunchy recipe.
Provided by William Uncle Bill
Categories Lunch/Snacks
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In a deep 8 inch saucepan or a small deep fryer, add the oil and heat to 365°F.
- Slice onions into 1/4 inch thick slices (across the onion) and separate into individual rings; set aside.
- In a large bowl, sift together flour, baking powder and seasoning salt.
- Dredge all the onion rings in the flour mixture until well coated; set aside.
- In another bowl, whisk the egg and milk and add to the remaining flour mixture that was used for dredging the onion rings. Whisk, until a creamy batter is formed; not too thick. If too thick, add some milk to thin.
- Place a wire rack on a sheet of aluminum foil to catch drippings.
- Dip the flour coated onion rings in the batter to coat well.
- Using a fork, remove and place the coated onion rings on the wire rack and let the excess batter drip off, about 1 minute.
- In another mixing bowl, add the Panko bread crumbs.
- Roll the onion rings in the bread crumbs until thoroughly coated and place on a baking sheet lined with parchment paper.
- Deep fry the onion rings in batches of 4 to 6 for 1 minute, turn over and continue to deep fry for another 30 seconds to 1 minute or until golden in color. Do not overcook.
- Remove to paper towels to drain and season with seasoning salt.
- When serving, spinkle with Malt vinegar and some ketchup on the side for dipping.
- You can use regular or seasoned bread crumbs if Panko is not available.
Nutrition Facts : Calories 2619.8, Fat 228.8, SaturatedFat 20.1, Cholesterol 105.2, Sodium 813.5, Carbohydrate 121.9, Fiber 6.4, Sugar 13.8, Protein 24.9
UNCLE BILL'S DEEP FRIED OYSTERS
This special coating of mine gives the oysters a delighful taste. These oysters have been accepted by those who would not eat oysters at all.
Provided by William Uncle Bill
Categories Canadian
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse oysters under cold water and then pat dry with paper towelling; set aside.
- In a medium size bowl, whisk eggs and milk together until fluffy.
- In a clear plastic bag, add flour and pepper and shake well.
- In a separate clear plastic bag, add cracker crumbs, dill weed, seasoning salt, garlic powder and Beau Monde seasoning and shake well to mix.
- Dip oysters into egg mixture (2 at a time) to coat well.
- Then drop them into the flour and shake well to coat with flour.
- Remove from flour and dip again into the egg mixture.
- Now drop the oysters into the crumb mixture and shake until well coated.
- Prepare the remaining oysters in the same manner.
- Heat vegetable oil in a frying pan or a deep fryer to medium-high heat; 375°F.
- Carefully drop coated oysters into the hot oil and deep fry for about 2 minutes until light golden brown; turning once.
- Serve immediately with lemon and Tartar Sauce.
Nutrition Facts : Calories 1265.2, Fat 116.7, SaturatedFat 15.9, Cholesterol 163.2, Sodium 348, Carbohydrate 40, Fiber 2.6, Sugar 0.8, Protein 18.6
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