fried bread

This Beet and Burrata Salad is everything you need. Juicy beets and oranges, a creamy and luscious burrata scoop, peppery arugula, a quick vinaigrette, and crispy fried bread. SO MUCH YES!  

Beet and Burrata Salad with Fried Bread

olive oil

red wine vinegar

Dijon mustard

garlic powder

chives

salt and pepper

beets

oranges

arugula

burrata (two 4-ounce rounds)

white Tuscan-style bread

Beet and Burrata Salad with Fried Bread Step 1

Press excess juice out of the beets with a paper towel; cut them into chunks. Cut the peel off the orange; cut into chunks. Toss beets and oranges with dressing. Add arugula if you want.

Beet and Burrata Salad with Fried Bread Step 2

Heat a generous swizzle of olive oil over medium high heat. Add bread; fry on each side until golden brown and crispy.

Beet and Burrata Salad with Fried Bread Step 3

Divide into bowls, serving each bowl with a chunk of creamy burrata and a piece (or three) of grilled bread. OMG.

Beet and Burrata Salad with Fried Bread Step 4

https://content.jwplatform.com/videos/IKnKYyBC.mp4

This Beet and Burrata Salad is everything you need. Juicy beets and oranges, a creamy and luscious burrata scoop, peppery arugula, a quick vinaigrette, and crispy fried bread. SO MUCH YES! 

Merivale chefs Patrick Frieden, Eric Koh and Christoper Hogarth bring you this decadent take on French toast just in time for Sunday breakfast. It's pure decadence in a meal that's both breakfast and dessert in one.

Hong Kong-style French toast

(280 grams) crunchy peanut butter

x 2cm-thick white bread

Sunflower oil, to shallow-fry 4 eggs, lightly beaten

vanilla bean paste

Maple syrup and condensed milk, to serve

Fried Bread: a Very Naughty Breakfast--but oh, so Worth it!

bacon (I use naturally cured, nitrate/nitrite free)

bread,

egg, cage free, organic

salt and pepper,

Fry the bacon, reserving the fat in the...

Fry the bacon, reserving the fat in the (preferably cast iron) pan.

Next, fry the bread and egg in the...

Next, fry the bread and egg in the bacon fat, side by side. The bread should turn a lovely golden brown color; cook the egg as desired (or you can soft-boil it, poach it, etc.)

Place the fried bread on a plate and...

Place the fried bread on a plate and top with the egg, and a side of bacon.

Serve immediately with a steaming, hot mug of...

Serve immediately with a steaming, hot mug of tea.

This crispy fried homemade funnel cake is a classic carnival fair favorite food. Enjoy this delicious, simple, and easy funnel cake recipe at home today and throughout the year - or anytime you crave for funnel cakes - with basic ingredients in less than 30 minutes.

Best and Easy Homemade Funnel Cake | How to make Funnel Cake

Milk,

Eggs

tsp Vanilla extract

All purpose Flour, more or less (Check tips)

Sugar

Salt

tsp Baking powder

Cinnamon powder (optional)

Oil,

Confectioners Sugar, as needed

Heat Oil

Heat oil in a pan or skillet on medium heat so that it becomes nice and hot.

Make batter

In a bowl, whisk together milk, eggs, and vanilla together. To this add dry ingredients – flour, sugar, salt, and baking powder. Whisk together until it is smooth and creamy.

Adjusting batter

If you feel the batter is too thick, add more milk, if it is too thin then add extra flour. Basically, the batter should be slightly thicker than your regular pancake batter but of pourable consistency. (Check tips)

Prepare Funnel Cake Batter

Pour batter

To pour batter into the oil you can use a funnel cake dispenser or Ziploc bags or refillable round nozzle squeeze bottle with 1/4 inch nozzle.

Zigzag Patterns

Pour some of the batter into any one of the above pouring devices and drizzle in a swirling and overlapping motion (or zig-zag pattern) in hot oil to get a funnel cake. Make sure some of the swirls are connected. This need not have to be a perfect circle

Cook

Let this cook for about 2 minutes on each side or until golden brown and crispy.

Transfer it to a paper towel to absorb any excess oil.

Sprinkle Sugar

Sprinkle with confectioners sugar as needed.

Funnel Cakes are ready. Serve them warm and enjoy.

How to pour batter and fry

The perfect slice of avocado toast, according to me.

The Perfect Slice of Avocado Toast

avocado

Sourdough

flakey sea salt

black pepper

chili flakes

Drizzle each side of your sourdough slice with olive oil and place into a cast iron pan. Cook on a very low heat for roughly 10 - 15 minutes each side. 

Using a sharp knife, cut your avocado in half and remove the pit. One half at a time, cut the nose off the avocado. Place your finger between the flesh and skin of the avocado and very gently peel back the skin. Slice the avocado on a diagonal angle, creating 1cm slices. Gently push the avocado slices away from one another. Place a spatula or flat surface tool such as a large knife under the avocado and place onto your piece of olive oil fried bread. 

https://daenskitchen.com/wp-content/uploads/2022/05/Avo-Toast.mp4

Avo Toast

Halwa Puri is a comforting, hearty meal that&#39;s popular in India and Pakistan for weekend breakfast or during festival season. It&#39;s made of puri (or fried bread) and a sweet halwa with a semolina base for a delicious balance of sweet and savory flavors. It&#39;s often accompanied by a yellow or black chickpeas curry.

Halwa Puri

atta ((chapati flour))

vegetable oil

water

neutral oil (for frying)

semolina

ghee

sugar

golden raisins

water (hot)

½ teaspoon ground green cardamom

saffron ((optional))

almonds

black chickpeas (dried)

salt

tsp cumin seeds

asafoetida

ginger (grated)

green chilis (sliced)

tsp garam masala

coriander

tsp turmeric

tamarind paste

cilantro (to garnish)

Add the atta into a mixing bowl. Pour in the oil. Then, slowly add the water in while mixing everything together with your fingers until the flour is hydrated and you have a coarse dough.

Knead the flour together until it forms a rough ball of dough. The dough should be hard when you push a finger into it. Lightly brush some oil on top of the dough and cover it with cling wrap or a kitchen towel. Let it rest for 10 minutes.

After resting, knead the dough again into a smooth ball. Roll the dough out into a log. Cut the log into 8 equal-sized pieces. Roll each piece into a ball. Work with one dough ball at a time. Roll the dough out using a rolling pin into a circle as large and thin as possible without tearing it.

In a deep wok or dutch oven for frying, heat neutral oil for deep frying. It&#39;ll start to shimmer once it&#39;s hot and ready for frying. Carefully transfer the rolled out dough to the oil, slipping it in from the edge of the wok and into the oil. With a slotted spoon, gently hold the dough under the oil until it begins to puff. Fry until golden, about 1 minute total, and flip on the other side.

Gently push the puri under the oil again for about 10 seconds and then fry until golden brown, about a minute. Transfer the puri to a plate lined with paper towels to drain excess oil. Repeat with the rest of the rolled out puri dough.

Puri

Heat a nonstick pan on a low to medium flame. Add the semolina into the pan and dry roast it until it starts browning, about 3-4 minutes. It&#39;ll turn a few shades darker than the light beige it starts at and emit a nutty aroma.

Add the ghee into the pan. Let the ghee come to a bubble as you are mixing it into the semolina. Keep stirring the mixture until it&#39;s golden brown.

In the meantime, heat the water in a pot or in the microwave until hot. Add the sugar into the water and stir until fully melted.

Add the sugar water into the pan with the semolina and ghee mixture. Stir it together and then cover with a lid, as it&#39;ll start to sputter. Cook for 5-6 minutes, stirring every minute or two to prevent the halwa from sticking and burning.

Once the halwa has thickened but still a bit liquidy, add the golden raisins and ground cardamom. Stir in the raisins and cardamom and replace the lid.

Once the halwa is thick enough that it stops splattering, remove the lid. Continue stirring until the halwa sticks together in a clump and doesn&#39;t stick on the sides. Remove from heat. Serve the halwa warm with almond flakes or chopped almonds.

Suji ka Halwa

Soak the black chickpeas in 3 cups of water for 4 hours or overnight. Once they have been soaked, drain the chickpeas. Bring water to a boil in a pot and add the chickpeas into the water with salt. Boil the chickpeas until they&#39;re soft and can squish between two fingers. Alternatively, add the chickpeas to a pressure cooker with the 2 cups of water and salt for 40 minutes, or until the whistle goes off 3-4 times.

In a saucepan, melt the ghee. Once melted, add the cumin seeds, asafoetida, grated ginger, and green chilis and allow the spices to bloom in the ghee for 1 minute. Then, add the coriander, turmeric, and tamarind paste into the oil and give everything a good mix.

Drain the boiled chickpeas, saving 1/2 a cup of the water the chickpeas boiled in. Add the liquid from boiling the black chickpeas in to the saucepan with the spices.

Transfer the black chickpeas into the saucepan, stir, and allow the liquid to simmer off. Once it has simmered off, add the garam masala and mix again. The spices will coat the chickpeas in a delicious dry sauce.

Garnish with chopped cilantro.

Dry Kala Chana (optional)

Homemade fried bread is the perfect accompaniment to eggs or a full English fry-up. It's super-simple to make and needs just two ingredients

Fried bread

tbsp neutral-tasting oil (grapeseed

white bread

Heat half the oil or lard in a frying pan over a medium-high heat. Once hot, fry the bread for 1 min 30 seconds until golden, then add the remaining oil or lard, turn the bread over and cook for another 1 min 30 seconds, until golden on both sides.

Crispy, buttery, and delicious this fried cornbread recipe brings Southern comfort to your kitchen. Try it today with our easy guide!

Fried Cornbread Quick and Easy Cakes

yellow cornmeal (medium-ground

all-purpose flour

tsp baking powder

tsp salt

buttermilk

In a large bowl, mix together the cornmeal, flour, baking powder, and salt.

In a separate bowl, whisk together the buttermilk and egg.

Slowly pour the wet ingredients into the dry ingredients, stirring until just combined.

Heat a cast iron skillet over medium-high heat and add oil or butter.

Using a ladle, pour small portions of batter into the hot skillet.

Cook for 2-3 minutes until golden brown, then flip and cook for another 2 minutes.

Transfer to a paper towel-lined plate and serve immediately with butter and honey.

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Top 8 fried bread recipes from across the web

The most viewed fried bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beet and Burrata Salad with Fried B...

Hong Kong-style French toast

Fried Bread: a Very Naughty Breakfa...

Best and Easy Homemade Funnel Cake ...

The Perfect Slice of Avocado Toast

Halwa Puri

Fried bread

Fried Cornbread Quick and Easy Cake...

The most viewed fried bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine