fried food

Here's what you need: cream cheese, cooked and shredded chicken, buffalo sauce, shredded mozzarella cheese, shredded cheddar cheese, dry ranch dressing mix, all-purpose flour, eggs, seasoned bread crumbs, peanut or vegetable oil, ranch dressing

Buffalo Chicken Mozzarella Sticks Recipe by Tasty

oz cream cheese, softened

chicken

buffalo sauce

mozzarella cheese

cheddar cheese

oz dry ranch dressing mix, 1 packet

all-purpose flour

eggs, beaten

bread crumbs

peanut or vegetable oil,

ranch dressing,

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Line an 8x8-inch (20 x 20-cm) baking dish with parchment paper.

In a large bowl, combine the cream cheese, chicken, hot sauce, cheeses, and ranch dressing mix with a fork until smooth and evenly mixed. Transfer to the prepared baking dish and smooth it with a spatula so that it’s spread evenly in the dish. Freeze until solid, at least 1 hour.

Working quickly, remove the solid mixture from the sheet and cut into 4x1-inch (10x3-cm) rectangles. (There should be 16 total.)

Bread each stick by coating in flour, then dredging in egg, and then dipping in bread crumbs. Dip once more in the egg, then once more in the bread crumbs, and transfer to a baking dish.

Heat the oil in a large pot until it reaches 375˚F (190˚C).

Carefully lower 3 or 4 of the coated sticks into the oil and fry for about 30 seconds, until golden brown. Continue this until all of the sticks are fried.

https://vid.tasty.co/output/27049/mp4_640x640/1490115140

Crispy fried pickles with an optional dipping sauce!Recipe includes a how-to VIDEO!

Fried Pickles

Vegetable oil (for frying)

all purpose flour (125 grams)

Salt

black pepper

paprika

cayenne pepper

garlic powder

buttermilk

dill

Tablespoons Ranch dressing

Tablespoon BBQ sauce

ketchup

mayonnaise

tabasco sauce

Fill a Dutch oven or large saucepan 2-3" deep with oil for frying. Fix a candy thermometer to the edge (make sure it is in the oil but not touching the bottom of the pan) and set your heat to medium. Oil will need to reach 375F (190C) before you can begin frying, but this will take 10 minutes or so.

Meanwhile, prepare your breading mixture by whisking together flour, salt, pepper, paprika, cayenne pepper, and garlic powder. Set aside.

In a separate bowl, whisk together buttermilk and egg.

Once oil has reached 375F (190C), prepare pickles for frying in batches of 3-4 slices

Coat slices in flour mixture, gengly shake off excess, dredge in buttermilk/egg mixture, then coat with flour mixture again.

Transfer (carefully!) to oil and fry 3-4 pickle slices at a time for 90 seconds on each side or until golden brown.

Use a slotted spoon or strainer to remove from oil and transfer to a paper towel lined plate. Make sure oil returns to 375F (190C) before frying your next batch of pickles.

Fried pickles are best enjoyed warm. If desired, serve with dipping sauce, which can be made by stirring together dipping sauce ingredients until combined.

https://www.youtube.com/watch?v=kHnQ8qZR_QI

These are crisp breaded dill pickle slices made with no deep fryer required. I've also included a simple zesty dipping sauce.
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Full Printable Recipe: https://sugarspunrun.com/fried-pickles/ 
Buttermilk Substitute: https://sugarspunrun.com/easy-buttermilk-substitute/

Strainer (Affiliate Link): https://amzn.to/2EKAvhD

Ingredients
Vegetable oil for frying
1 cup all purpose flour 125g
1/2 teaspoon Salt
1 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
½ cup buttermilk
1 large egg
3 kosher dill pickles cut into slices just shy of ¼” thick and lightly patted dry*
Dipping Sauce (optional, plain old Ranch dressing also works great for dipping!)
2 Tablespoons Ranch dressing
1 Tablespoon BBQ sauce
1 teaspoon ketchup
1 teaspoon mayonnaise
Dash tabasco sauce
Dash of ground black pepper
 
Instructions
1.  00:22  Fill a Dutch oven or large saucepan 2-3" deep with oil for frying. Fix a candy thermometer to the edge (make sure it is in the oil but not touching the bottom of the pan) and set your heat to medium. Oil will need to reach 375F (190C) before you can begin frying, but this will take 10 minutes or so.

2.  01:39  Meanwhile, prepare your breading mixture by whisking together flour, salt, pepper, paprika, cayenne pepper, and garlic powder. Set aside.

3.  02:02  In a separate bowl, whisk together buttermilk and egg.
Once oil has reached 375F (190C), prepare pickles for frying in batches of 3-4 slices.

4.  02:46  Coat slices in flour mixture, gently shake off excess, dredge in buttermilk/egg mixture, then coat with flour mixture again.

5.  03:17  Transfer (carefully!) to oil and fry 3-4 pickle slices at a time for 90 seconds on each side or until golden brown.
Use a slotted spoon or strainer to remove from oil and transfer to a paper towel lined plate. Make sure oil returns to 375F (190C) before frying your next batch of pickles.
Fried pickles are best enjoyed warm. If desired, serve with dipping sauce, which can be made by stirring together dipping sauce ingredients until combined.

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How to Make Fried Pickles

The traditional Hanukkah donut made with yeasted dough and filled with jelly.

Sufganiyot (Israeli Jelly Donuts)

all-purpose flour,

sugar

(1/4-ounce) packet active dry yeast (2 1/4 teaspoons)

salt

milk

unsalted butter (1/4 stick),

(1 1/2 quarts) vegetable or canola oil,

smooth jam

Powdered sugar,

The best recipe you'll ever find for light and fluffy yeast doughnuts! I promise!

Perfect Yeast Doughnuts

Tbsp (90 ml) water

oz buttermilk (150 ml) (at room temperature)

egg, beaten (at room temperature)

oz (57 g) butter, melted

oz (454 g) all-purpose flour

oz (57 g) sugar

tsp (5 g) regular

(sugar

chocolate

Place the water, buttermilk, beaten egg and melted...

Place the water, buttermilk, beaten egg and melted butter in the bread machine pan, then add the dry ingredients which were weighed using a scale (it's so important), except for the yeast. Make a small indentation in the dry ingredients, then add the yeast. Set the bread machine on the ‘dough’ setting.

Place the dry ingredients in a bowl. Put...

Place the dry ingredients in a bowl. Put 6 Tbsp of lukewarm water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react (you can add a pinch of sugar to help it). Make a well in the center of the dry ingredients, then pour in the buttermilk, egg, melted butter and yeast mixture. If using a stand mixer, run with the dough hook until a dough forms then continue for about 5 minutes. By hand, knead for about 10 minutes. Cover and set aside until at least doubled in size.

Once the dough has doubled, place it on...

Once the dough has doubled, place it on a floured surface and knead lightly. Divide it in half, keeping half the dough covered, so it doesn’t form a skin. With a rolling pin, roll out half of the dough to about 1/2″ thickness. Cut with a round, sharp cookie cutter (about 3″ diameter) then make the holes with a smaller cookie cutter (about 1″ diameter), saving the holes. Or splurge (haha) and buy this doughnut cutter and save yourself a lot of trouble!

Place each doughnut on a piece of parchment...

Place each doughnut on a piece of parchment or waxed paper, then place on a cookie sheet. Put the tray in the oven (turn it on for 1 minute, SET A TIMER, then turn it off again, just to make it barely warm).

Next, boil some water and pour it into...

Next, boil some water and pour it into a measuring jug. Place the jug of water in the oven with the tray of doughnuts (this will create steam will keep a skin from forming). With the remaining dough, divide into quarters, then divide each piece in half to make 8 equal amounts. Roll each piece of dough into a smooth ball, and place on parchment or waxed paper pieces and place on a cookie sheet; place in the oven with the other doughnuts to rise until doubled in size.

Heat the oil to about 350ºF (180º). If...

Heat the oil to about 350ºF (180º). If you don’t have a thermometer, test the oil with a doughnut hole: if it doesn’t start frying immediately, the oil is too cold, if the hole turns brown right away, the oil is too hot. Adjust the heat accordingly.

Drop the doughnuts into the hot oil using...

Drop the doughnuts into the hot oil using the paper to carefully lower them into the oil. Turn them over as soon as they become golden brown on the underside, and remove them and place on a paper towel lined platter once they are ready.

When the doughnuts have cooled, roll them in...

When the doughnuts have cooled, roll them in sugar to coat evenly. If you choose to fill the large doughnuts, push a skewer into the center of the doughnut to make a hole, then place some room temperature jam, or slightly warmed Nutella into a piping bag and pipe the filling into the doughnut. Using an ISI whipper, pipe fresh cream into a doughnut cut in half (add some jam first if you like).

Beaver Tails have always been one of my favorite treats to get at fairs! Light and airy dough with a crispy exterior coated in sugar and cinnamon. If you have never had a classic Canadian Beaver Tail you are missing out! The dough is light and airy yet crispy and not overly sweet. The cinnamon sugar coating on the outside provides just the right amount of sweetness. A true Canadian Classic that can be found at every fair or carnival!

Beaver Tails

tsp yeast

tsp sugar

water

tbsp butter

tbsp sugar

vanilla

tbsp vegetable oil (or other neutral cooking oil)

all-purpose flour (plus more as needed)

oil (for frying)

cinnamon

On a large plate, combine the coating ingredients (sugar and cinnamon), set aside. Grease a large bowl with oil or cooking spray, set aside.

In a large bowl or the bowl of a stand mixer fitted with the a dough hook, stir together the yeast, sugar, and warm water. Let stand 5 minutes. Stir in the warm milk, sugar, butter, salt, vanilla, egg, and oil.

Gradually add in the flour 1/2 cup at at time. Mix and scrap down the sides of the bowl after each addition. After all the flour has been added in, mix until a smooth dough ball forms.

Place the dough ball in the greased bowl, cover with plastic wrap and let rise in a warm spot until doubled, approximately 30-45 minutes.

Place the risen dough on a floured flat surface (ex. kitchen counter) gently deflate and flatten  into a rectangle. Cut the dough into 8 even pieces. Shape each piece into a thin oval (beaver tail shape). Use a sharp knife to carefully score the top of the beaver tails to create small square sections (to replicate a beaver tail).

Place the shaped beaver tails on a floured cookie sheet and cover with a lint free towel. Set aside to rise 10 minutes.

In a large skillet or deep pot, heat enough oil to come 2&quot; up the sides on medium-high heat.

Working in batches, fry the beaver tails 2-3 minutes per side or until golden brown. Remove from the oil, drain on a paper towel and then immediately dip in the cinnamon sugar mix. Set on a cooling rack to cool. Repeat with all beaver tails.

Serve warm and enjoy!

The most crispy, delicious and simple Beer Battered Onion Rings you will ever taste! The best thing about these onion rings is that the crunch LASTS for awhile, so you don&#039;t have to worry about the first fried onion ring being soggy by the time you&#039;re finished frying your last!

Beer Battered Onion Rings

sweet onions,

all purpose flour (divided)

rice flour

cornstarch

smoked paprika

ice cubes

vegetable oil

Preheat oil to 350˚F.

Toss onion rings with 1/2 cup all-purpose flour until each onion ring has a light dusting of flour surrounding it. Set aside.

Combine remaining all-purpose flour, rice flour, cornstarch, garlic powder, smoked paprika, and salt into a mixing bowl and whisk together.

Whisk in beer and ice cubes until mixture is smooth.

Dip onion rings, a few at a time, into the batter until fully coated.

Lift onion rings from the batter, shaking off any excess. Carefully drop the coated rings into the oil and fry for 3 to 4 minutes. Remove from oil and place onto a baking sheet lined with a cooling rack. Repeat until all onion rings have been fried.

Serve onion rings with a side of ranch dressing (or other condiments of choice).

A classic turkey patty melt recipe, with caramelized onions and Swiss-style cheese on griddle-toasted rye bread.

Turkey Patty Melts

(1/2 stick) unsalted butter,

onions,

Kosher salt

dark-meat turkey

onion

Worcestershire sauce

Dijon mustard

Cooking spray

rye bread

Swiss-style cheese, preferably Gruyère or Comté

These delicious homemade pork egg rolls are so much easier to make then you think! So much better than any take out egg roll you've ever tried!

Pork Egg Rolls

pork

bag shredded cabbage or coleslaw mix

soy sauce

teriyaki glaze

hoisin sauce

sesame oil

ginger paste

garlic

egg roll wrappers

Duck sauce

Spray a large skillet with cooking spray and brown the pork until all the pink is gone. Drain any drippings from the pan if needed, then add the coleslaw mix or shredded cabbage. Add the salt and cook for 5-7 minutes until the cabbage wilts.

Add the soy sauce, teriyaki glaze, hoisin sauce, pepper, sesame oil, ginger paste and garlic to the filling. Stir to combine and cook for another 5 minutes. Set aside and let cool.

Fill a large pot halfway with oil and set over medium heat. The oil will need to be at 350 degrees to start frying the egg rolls.

While the oil is heating up, wrap the egg rolls by placing a wrapper in a diamond shape on a board. Place about 1/4 cup of the filling in the center of the wrapper in a line going across, leaving space along the edges (refer to the pictures in the post for a step by step guide).

Fold the outside corners of the wrapper over the center of the filling and then bring the bottom corner up and over to roll the egg roll. Tuck in the filling and make sure the sides stay inside as you roll so that the filling doesn&#8217;t leak out when you go to fry the egg rolls. Use egg wash to seal the edge of the egg roll and place on the board seam side down. Repeat with the rest of the wrappers until you have 12 egg rolls.

When the oil reaches 350 degrees, fry a few egg rolls at a time until golden brown. This should take about 3-4 minutes, but it will depend on if your oil is at the right temperature and how crowded you pot is. Once they are brown, they are done. remove them from the oil, draining as much as possible and place them on a paper towel lined plate to drain while you make the rest of the egg rolls.

The egg rolls can be kept in a 250 degree warm oven until ready to serve.

This recipe was super easy to follow and so delicious! I had to sub a few things, but it all was so good. 
Thank you for sharing!

Garlicky, lemony fried chickpeas are an addictive summertime snack.

Garlicky, Lemony Fried Chickpeas

chickpeas

lemon

pepper

In a large pan or skillet, heat the oil to shimmering.

Drain the chickpeas and rub them gently with a paper towel to dry. (You don't have to go overboard.)

Heat the chickpeas in the oil until they're browned to your liking, about 10 minutes. (I like to keep them going until they start to pop.)

Add the garlic and lemon slices and stir. Cook about 1 minute more.

Remove from the heat and top with salt and pepper.

This bright and fiery Haitian condiment (pronounced &quot;pick-lees&quot;) is traditionally served with meats and fried food to balance rich flavors.

Pikliz (Haitian Pickled Vegetable Relish) 

carrots (from about 1 medium carrot)

shallots (from about 1 large shallot)

Scotch bonnet peppers, stemmed, quartered

thyme

cloves

(or more) distilled white vinegar

key lime (or regular lime) juice

A classic South African Fried Chicken Recipe By Chef Zakir,  that is crunchy and crusty on the outside and juicy and flavorful on the inside; infused with spices and seasonings and soaked in white sauce to amp up the flavor. A great addition to your chicken recipe collection!

South African Fried Chicken Recipe By Chef Zakir

Chicken

Green chilies

Coriander leaves

Milk

Flour

Chili powder

Plastic bag

Cut the chicken into 8 pieces, finely chop coriander leaves and green chilies.

Marinate chicken pieces with chopped green chilies, chopped coriander, chili powder and salt to taste.

Heat 1 cup milk in a wok, add in 2 – 3 tbsp flour and cook for 3-4 minutes or until sauce is  thickened.

Add this white sauce to the chicken and mix well.

Put the remaining flour in a plastic bag, add chicken pieces one by one to the beg, mix very well to coat the dry flour on chicken.

Now deep fry the chicken for 12-15 minutes or until crispy and golden brown.

Remove from the oil and drain on kitchen paper.

Delicious South African Fried Chicken is ready to serve.

These delicious chicken fried steak bites are perfectly seasoned, fried to perfection, are crispy and a favorite appetizer recipe. Great for parties, game day get togethers and family gatherings.

Top 17 fried food recipes from across the web

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

Top Tags

Buffalo Chicken Mozzarella Sticks R...

Fried Pickles

Sufganiyot (Israeli Jelly Donuts)

Perfect Yeast Doughnuts

Beaver Tails

Beer Battered Onion Rings

Turkey Patty Melts

Pork Egg Rolls

Garlicky, Lemony Fried Chickpeas

Pikliz (Haitian Pickled Vegetable R...

South African Fried Chicken Recipe ...

Chicken Fried Steak Bites

Idaho Finger Steaks Recipe

Air fryer roast potatoes

Gluten Free Onion Rings

Sweet and Sour Sauce Recipe

Top 17 fried food recipes from across the web

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

Top Tags

Buffalo Chicken Mozzarella Sticks R...

Fried Pickles

Sufganiyot (Israeli Jelly Donuts)

Perfect Yeast Doughnuts

Beaver Tails

Beer Battered Onion Rings

Turkey Patty Melts

Pork Egg Rolls

Garlicky, Lemony Fried Chickpeas

Pikliz (Haitian Pickled Vegetable R...

South African Fried Chicken Recipe ...

Chicken Fried Steak Bites

Idaho Finger Steaks Recipe

Air fryer roast potatoes

Gluten Free Onion Rings

Sweet and Sour Sauce Recipe

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