deep fried

This is the whole Outback Steakhouse Bloomin' Onion Sha-bang! I've done it twice for Superbowl and it's great-easier to do the second time but not hard at all.

Outback Steakhouse Bloomin' Onion

cornstarch

flour

garlic,

paprika

salt

pepper

beer

onions

garlic powder

cayenne

mayonnaise

sour cream

tomato chili sauce

ketchup

horseradish

oregano

black pepper

---------Alrighty-forthe seasoned flour-----------.

combine flour, paprika, garlic powder, pepper and cayenne-mix well.

combine mayo, sour cream, chili sauce and cayenne-mix well.

Blend everything together well and let sit for 2 hours-refidgerated- or overnight.

Mix cornstarch, flour and seasonings until well blended.

Cut about 3/4 inch off top of onion and peel.

Cut into onion 12-16 vertical wedges but do not cut through bottom root end.

Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help "open" them up -- just make sure that you drain them well).

Dip in seasoned flour and gently shake to remove excess.

Seperate peatls to coat thoroughly with batter.

Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.

Turn over and fry 1 1/2 minutes more or until golden brown.

Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.

Serve hot with chili sauce and dipping sauce.

Well, this is similar to the recipe I have, but different at the same time. The Sauce is identical ingredients though. However, the Bloomin&#039; Onion itself is different. My batter is just an egg and milk wash. The Dry ingredients you don&#039;t mix with the Wet ingredients. Also, there is MUCH more Cayenne in the Dry with a few other ingredients as well. It comes out with a &#039;KICK&quot; that is JUST LIKE Outback Steakhouse!!!!!! There is WAY TOO MUCH FLOUR in this recipe; it is killing the spices which is what I want to taste with a Crispy Coating--mine has it! &lt;br/&gt;&lt;br/&gt;Slicing the onion is a Challenge, but just take your time and slice carefully! It may not come out perfect, but it is dang good. If anyone wants the recipe, just let me know.

A regular porchetta is delicious, no doubt, but I thought to myself, what if I start with the same all-belly porchetta and take it to the extreme? This was undoubtedly the mind-blowingest of all the mind-blowing meat dishes that have come out of kitchen in perhaps... ever? Bold statement, I know, but I honestly can't think of anything I've ever made that I was happier with then this porchetta.

Deep-Fried, Sous Vide, 36-Hour, All-Belly Porchetta Recipe

pork

black peppercorns

whole fennel seed

red pepper

rosemary, sage, or thyme leaves

Kosher salt

baking powder

peanut oil, lard,

unsalted butter

Place pork belly skin-side down on a large cutting board. Using a sharp chef's knife, score flesh at an angle using strokes about 1-inch apart. Rotate knife 90 degrees and repeat to create a diamond pattern in the flesh.

Toast peppercorns and fennel seed in a small skillet over medium-high heat until lightly browned and aromatic, about 2 minutes. Transfer to a mortar and pestle or spice grinder and grind until roughly crushed.

Season pork liberally with salt then sprinkle with crushed pepper and fennel, red pepper, chopped herbs, and microplaned garlic. Use your hands to rub the mixture deeply into the cracks and crevices in the meat.

Roll belly into a tight log and push to top of cutting board, seam-side down. Cut 12 to 18 lengths of kitchen twine long enough to tie around the pork and lay them down in regular intervals along your cutting board, about 1-inch apart each. Lay rolled pork seam-side down on top of strings. Working from the outermost strings towards the center, tie up roast tightly. Combine 2 tablespoons kosher salt with 1 teaspoon baking powder. Rub mixture over entire surface of porchetta.

If roast is too large and unwieldy, carefully slice in half with a sharp chef's knife. Seal in individual vacuum-sealed pouches and refrigerate at least overnight and up to three days. If desired, porchetta can also be frozen at this point for future use (see note)

Preheat sous-vide water cooker to 155°F (68.3°C). Add pork and cook for 36 hours. Transfer pork to a sink filled with ice water and chill for 15 minutes. Remove from bag then carefully peel off congealed exuded cooking liquid and place in a medium saucepan.

Rinse porchetta under hot running water until all excess fat and congealed juices are cleared from surface, then carefully dry with paper towels.

Heat oil over high heat in a large wok or Dutch oven to 400°F. Carefully slide pork into oil using spatulas and tongs. (It will not be fully submerged). Immediately cover and cook, shaking the pan occasionally until sputtering dies a bit, about 2 minutes. Adjust flame to maintain consistent 350°F temperature. Using a large metal ladle, spoon hot oil over the exposed portions of the roast continuously until the bottom half is cooked and crisp, about 5 minutes. Carefully flip and cook on second side, basting the whole time.

Remove porchetta to a large paper towel-lined plate and blot all over. Season with salt. Let rest 5 minutes. Meanwhile, heat bag juices over medium-high heat until simmering. Add the butter and swirl until smooth. If center of pork is still hot, carve and serve immediately. Otherwise, transfer to a 250°F oven until warmed through, then serve.

Perfectly fresh and crunchy homemade tortilla chips, fried, baked, or microwaved. It's so easy to make your own!

How to Make Homemade Tortilla Chips

Corn tortillas (get the standard kind,

Kosher salt (or other coarse salt)

"Does this work with homemade corn tortillas?"

"Thanks for those directions, just what i needed!"

"Question! Why the need for all the paper towel layering? I get the paper towel part for patting oil off after, but yeah why the layering..?"

"To make homemade fried tortilla chips -  which is better to use, the corn or flour tortilla? I normally keep the flour tortilla in my cubbard, can I use this and still achieve the same as the corn and do I need to prepare it differently for the homemade tortilla chips?  Thank you  :  )"

Dry the tortillas in the oven: The tortilla chips will fry better if they are a bit dried out first. Either leave the whole tortillas out overnight, exposed to air so they are stale the next day, or dry them out a bit in the oven or microwave.
To dry them in the oven, lay them out in a single layer on a baking sheet and put them in a 350°F for 5 minutes or a 200°F oven for 10 minutes.
 
Or lay them out in a single layer (working in batches) on a paper towel in a microwave oven and microwave them for 20 to 60 seconds, depending on how strong your microwave is and how many tortillas you are drying.
You don't want them crisp at this point, just as dry as they would be if you left them out overnight.

Cut each tortilla into 6 triangle shaped wedges.

Heat the oil in the pan: Pour oil into a medium skillet to a depth of 1/8 to 1/4 of an inch. (Make sure you are working with a completely dry pan or the oil will sputter as it heats.)
Heat the oil on medium high heat until a small piece of tortilla placed in the oil sizzles, about 350°F. (This is where an infrared thermometer comes in handy!) If a small tester piece of tortilla browns too quickly, the oil is too hot. Remove the pan from heat to let the oil cool a bit before continuing.

Fry the tortilla chips: Place a paper towel onto a large plate and have several other paper towels ready. Place a handful of tortilla triangles into the hot oil, in a single layer.
Use metal tongs or a metal slotted spoon to distribute the tortilla triangles so that they aren't overlapping and so that all sides get coated with oil.
Fry for approximately 2 minutes until the chips just begin to color and they are firm, no longer pliable.

Move chips to a paper-towel-lined plate: Use tongs or a slotted spoon remove the chips from the oil to the paper-towel-lined plate.
Sprinkle with salt.
Place another paper towel over the top of the chips to be ready for the next batch.
 
Note that as soon as you put the tortilla triangles into the hot oil, because you are working with such a small volume of oil, the oil temperature will lower. Usually I compensate for this by increasing the heat to high. And as soon as the chips begin to color, I reduce the heat to low, so the oil doesn't overheat in between batches of chips.
Continue to cook the chips, working in batches, placing the freshly fried chips over a new layer of paper towel each time, and sprinkling with salt.
When the chips are all fried, pat any excess oil from them with a fresh paper towel, and eat! These chips are best freshly made.
&nbsp;
BAKED TORTILLA CHIPS

Pre-heat oven to 350°F. Cut the tortillas into wedges.

Spread the tortilla wedges out on a baking sheet in a single layer.

Bake: Bake the tortilla wedges for about 6 minutes, then use tongs to turn the wedges over.
Sprinkle with a little salt, and bake for another 6 to 9 minutes, until they are just beginning to color.  Remove from the oven and let cool. Sprinkle with more salt to serve.
 
&nbsp;
MICROWAVED TORTILLA CHIPS

Line your microwave oven with a paper towel.

Microwave the chips: Working in batches if necessary, spread the tortilla wedges over the paper towel in a single layer, with an inch or so between the wedges.  Microwave until the tortilla chips are crispy, but not burnt.
The time will vary depending on the strength of your microwave and how many tortillas you are cooking. In our microwave, it's about a little less than 1 minute per tortilla. But I would start at half of that and add time as needed.
Sprinkle with salt to serve.  Great with guacamole.

Make and share this Garlic- Parmesan Buffalo Wings recipe from Food.com.

Garlic- Parmesan Buffalo Wings

lbs chicken wings

butter, melted

cheese,

garlic, chopped

hot sauce

Season wings with salt and pepper. Fry at 400 degrees.

Combine parmesan cheese, garlic, butter and hot sauce. After wings fry, toss in hot sauce mixture to coat.

I baked my wings at 425F for an hour (per the instructions on the Frank's Red Hot bottle) but otherwise followed the recipe exactly.  These wings are great!  Spicy but not overly hot, and with a lot of added flavor from the garlic and parmesan.  For those who don't want to have to deal with all the oil from deep frying, I highly recommend baking the wings.  They come out wonderfully crispy and are just as good as fried.  Just make sure you line your pan with nonstick foil or stir the wings around periodically, because they will stick like crazy to the pan if you don't.  One note:  based on the quantity of sauce I think this recipe is supposed to make 4 lbs of wings, not 1/4 lb.
Awesome recipe - thanks for posting!

Make and share this Taco Bell Chalupa copycat recipe from Food.com.

Taco Bell Chalupa copycat

vegetable shortening

milk

oil (for deep frying)

beef

chili powder

onion flakes

water

oil,

lettuce

cheddar cheese jack cheese

tomato

To make Indian Fry Bread Mix dry ingredients together.

Shape dough into a long cylinder; cut into 8 equal parts.

Flour hands, then work the pieces into 6&quot; tortillas.

To Make filling Mix dried onion with water in a small bowl and let stand for five minutes.

Combine ground beef, flour, chili powder, paprika, and salt.

In a skillet, cook beef mixture until browned.

Stir often while cooking so no large chunks form; it should be more like a paste.

Build Chalupas starting with meat, then sour cream, lettuce cheese, and tomatoes in that order.

I make this recipe all the time and absolutely love it!  I saw that somebody asked about making the shells a good shape--I always roll out the dough, and then put a small round container on it (i.e. a cool whip container), then trace around it with a knife.  Works like a charm!  Excellent recipe.

This recipe took me so many tries to nail down--let me share! These deep fried sweet potato fries have an amazing crunch while retaining the fluffy sweet potato centers you will love.

Fried Crispy Sweet Potato Fries Recipe

potatoes (medium size)

neutral oil

kosher salt

Wash, peel (optional), and cut into 1/2" or 1/4" matchstick shape fries. 1/2" (preferred) will require par-cooking.

Rinse under running water, drain and repeat once more. Dry in salad spinner or with towels.

To par-cook: boil in water until tender, and just cooked all the way through, not mushy and breaking in our hands. About 8-15 minutes.

Prep &amp; Par-cooking

Make some batter. About 4 parts cornstarch to 3 or 4 parts water until milky, but not too watery.

Dip fries (I do about 5 so they don't sit there as the cornstarch gunks up). Shake off excess.

Quickly drop into the fryer 1 at a time so they don&#039;t stick. About 1-2 minutes at 325-350 °F. We don&#039;t want it to brown too much yet.

Remove from oil, rest on paper towels to remove oil and cool off.

Repeat to finish all the fries, making sure you mix up the batter before each small batch (For me, each set of 5 fries). You might have to add some water if the batter is sludgy.

So after the first batch, they're pretty good now, but you have to eat them quickly or they lose the crunch. I have discovered that a 2nd dip &amp; fry makes the crunch better and last much longer.

Dip + fry a 2nd time, following the same steps. Except this time you can leave them in the oil until the fries brown enough to your liking. It still should be around 1-2 minutes. Season each batch while hot. I like salt, paprika, and finely (freshly) ground pepper.

Cooking

Bennigan's makes the most awesome Monte Cristo sandwiches. A great break from the usual toasted ham & cheese.

Bennigans Monte Cristo Sandwich

whole wheat bread

turkey

American cheese

swiss cheese

sugar

vegetable oil (for deep frying)

Place turkey and Swiss cheese on one slice of bread and ham and American cheese on another slice of bread.

in-between and secure the triple-decker sandwich in the corners with tooth picks.

Place egg in mixing bowl, add water and beat together.

Add salt, sugar, flour, and baking powder.

Dip sandwich in batter and carefully cover all the sides and surface.

Carefully place in hot oil and fry until golden.

When sandwich has turned a warm gold color remove from hot oil and place on paper towel.

Let cool for a few minutes before removing the tooth picks.

Before serving slice into fourths and sprinkle.

Boy were these babies good!  I really liked making this recipe, and it didn't take very long.  We had a nice lunch of these sandwiches and fruit salad.  All of the flavors together were so good.  Thanks for sharing this keeper!!

Combine the precision of sous vide cooking with crispy deep-fried skin for the most show-stopping, satisfying Thanksgiving turkey ever.

Deep-Fried Sous Vide Turkey Porchetta (Turchetta) Recipe

oil oil

After forming and tying turkey porchetta (as described in step 5 of our turkey porchetta recipe), transfer to a sous vide–style vacuum-sealer bag. Seal tightly and let rest for at least 6 hours and up to 2 days.

Preheat sous vide water bath to 140°F (60°C). Add turkey and cook for 4 to 5 hours. Remove and run under cool running water, or transfer to an ice bath to chill for 5 minutes. Remove from bag and add any congealed juices to gravy. Rinse turkey porchetta thoroughly and carefully pat dry with paper towels. Trim ends for a more cylindrical shape, if desired.

To Finish by Deep-Frying: Heat 1 1/2 quarts (1.4L) peanut oil to 400°F (204°C) in a large wok or Dutch oven. Do not fill cooking vessel more than one-third of the way, in order to allow for bubbling and displacement when you add turkey. Carefully slide turkey into oil using spatulas and tongs (it will not be fully submerged). Immediately cover and cook, shaking pan occasionally, until sputtering dies a bit, about 2 minutes. Adjust flame to maintain a consistent 350°F (177°C) temperature. Using a large metal ladle, continuously spoon hot oil over exposed portions of roast until bottom half is cooked and crisp, about 5 minutes. Carefully flip and cook on second side, basting the whole time. Proceed to step 5.

To Finish by Pan-Roasting: While wearing an apron (the turkey can splatter), heat 2 tablespoons (30ml) canola oil in a large stainless steel or cast iron skillet over high heat until gently smoking. Add turkey and cook, turning occasionally, until well browned on all sides, about 10 minutes total.

Remove turchetta to a large paper towel–lined plate and blot all over. Season with salt. Let rest 5 minutes. Carve and serve with gravy on the side.

Make and share this Buttermilk Batter-Fried Onion Rings recipe from Food.com.

Buttermilk Batter-Fried Onion Rings

all-purpose flour

buttermilk

peanut oil

Cut onions into 1/2-inch slices, and separate into rings.

Whisk together flour and next 4 ingredients until smooth.

Pour oil to a depth of 2 inches into a Dutch oven; heat to 375&deg;.

Fry, a few rings at a time, until golden.

Just like in the restaurant--no wait, better because they're so fresh! I used two smallish onions and had about half the batter leftover.  I served this Dancer's Buttermilk Garlic Dressing (as a dip) and with Big John's Buttermilk Meatballs. Thanks for posting this, Bev!  

This is a wonderful appetizer that my mother used to make. Even if you are not a lover of sauerkraut you will enjoy these tasty appetizers

Sauerkraut Balls

sausage

onion

(14 ounce) can sauerkraut (squeeze dry and snip fine)

breadcrumbs

parsley

mustard

garlic salt

eggs

Cook sausage and onion until meat is brown.

Add sauerkraut and 2 T bread crumbs to the mixture.

Combine cream cheese,parsley, mustard, garlic salt and pepper.

Form into small balls and coat with flour.

Dip in egg-milk mixture and roll in bread crumbs.

Fry in deep fat until brown (can be frozen at this point) -- OR -- bake in a 375 degree oven for 15-20 minutes SERVE HOT.

My mom also use makes these. They're wonderful and great for any party. These were even served at my wedding. Thanks for posting this recipe, we had lost it over the years. :)

This makes enough for 12 people.  You can serve these with your favorite.....honey, maple syrup, powder sugar, melted chocolate or hot fudge!

Deep Fried Bananas

nutmeg

large,

vegetable oil

vanilla

bananas, firm and ripe, sliced into 1 inch pieces

In a small bowl, combine the first four ingredients.

In a large bowl, combine the egg, oil, milk, and vanilla.  Gradually add the flour mixture to the egg mixture, stirring often.

Pour the oil to a depth of 2 inches into a Dutch oven; heat to 375 degrees.  Dip the banana slices into the batter; fry in hot oil 3 1/2 to 4 minutes or until golden.  Drain on paper towels.

Great breakfast.  Made these for breakfast, cutting recipe in half, using some powdered sugar, and maple syrup.  Nice and easy to make, and the kids especially dove into these.  Went well with some French toast.  Made for your win in Football Pool  Week 10.

Thanks Paula Deen (FoodTV) for the best fried chicken I have ever made! It has a nice, savory flavor and a coating that has just the right amount of crispiness. It was a good thing I had an extra cut-up chicken in the refrigerator because my family was begging for it again the next day. Although it calls for what seems like a lot of hot pepper sauce, it isn't any spicier than Jack-In-the Box's Spicy Crispy Chicken--you can take it!!  FYI I made this using 10 pounds of wings--enough of the hot sauce/egg mixture to cover, but you will need to double flour mixture if you want to do this much.  I'm not saying it tastes like KFC--only that you won't be doing business with them anymore.

Southern Fried Chicken

lbs cut-up chicken

Heat peanut oil in a large deep pot to 350&deg;F (do not fill more than half full--you don't want a hot-oil spill-over accident!).

For sauce mixture: in a medium-sized bowl, beat the eggs with the water.

Pour this mixture into a large plastic zip-top bag.

For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.

For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon salt.

Rinse and pat dry chicken pieces with a paper towel.

Sprinkle chicken generously on both sides with seasoning blend.

Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.

One piece at a time, roll chicken in flour mixture and drop into hot oil.

Don't crowd chicken pieces--I cook about half the chicken at a time.

Dark meat will take about 14 minutes, white meat about 10 minutes.

Remember smaller pieces cook faster than the larger ones.

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