fried snack

Cooking for a crowd and need the perfect appetizer? Try making these shrimp and veggie-stuffed lumpia, or, as they’re referred to in the Philippines, lumpia togue-- togue meaning bean sprout. Your guests will love the crisp wrappers and flavor-packed filling, and you will love how quickly a batch can be whipped up. You can also make these ahead of time, freeze, and fry a few days later!

Vegetable And Shrimp Lumpia Recipe by Tasty

garlic,

fresno chiles, minced

sugar

rice vinegar

salt

cornstarch

carrots,

½ lb green beans,

vegetable oil

yellow onion, diced

ginger

lb shrimp, peeled, deveined and finely chopped

fish sauce

pepper

bean sprout

lumpia wrappers

egg wash,

canola oil, for frying

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Make the sweet chili sauce: In a small pot over medium heat, mix together ½ cup (120 ml) of water, the garlic, Fresno chilies, sugar, rice vinegar, and salt. Bring to a boil, then reduce the heat to low and simmer for 2 minutes.

In a small bowl, whisk together the cornstarch and remaining tablespoon of water.

Whisk the cornstarch slurry into the sauce until fully incorporated. Continue to simmer for 1 minute, or until the mixture has thickened. Remove from the heat and let cool.

Make the lumpia: Julienne the carrots. Cut the green beans on the diagonal.

In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and cook for 3 minutes or until slightly tender.

Add the garlic and ginger, and continue cooking for 2 minutes more, until fragrant.

Add the carrots and green beans, and toss to combine. Add the shrimp, fish sauce, salt, pepper, and rice vinegar, and cook for 2 minutes or until shrimp is pink.

Add the bean sprouts, toss to incorporate, and remove the pan from the heat.

Lay out a lumpia wrapper in a diamond shape and spoon 2 tablespoons of filling onto the bottom of the wrapper, leaving about 1½ inches (4 cm) of space from the bottom point.

Fold the bottom point over the filling, then fold in the edges to create an envelope shape. Roll the wrapper toward the top point. Brush the top point with egg wash and finish the roll to seal the end. Repeat with the remaining wrappers and filling.

In a large, deep skillet, heat 1 inch (2.5 cm) of canola oil to 300°F (150°C).

Carefully add 4-5 lumpia at a time to the hot oil. Fry on each side for 1-2 minutes, or until golden brown. Note: If the lumpia are cooking too quickly or burning, reduce the heat. Remove the lumpia from the oil and drain on a wire rack or paper towels.

Garnish with cilantro and serve with the sweet chili sauce.

https://vid.tasty.co/output/121298/landscape_480/1545866146

Beignets – These New Orleans doughnuts are the best! It is soft, pillowy, and light, just like the ones at Cafe du Monde but made with love in your kitchen, so they taste even better. Makes 35-40 Beignets

Beignets (New Orleans)

(180 mL lukewarm water

.25-ounce packet (7 g) active dry yeast

(125 mL) evaporated milk

(66 g) sugar

(4 g) vanilla extract

¾ – 4 cups (469-500 g) all-purpose flour

(42 g) butter, (melted)

corn oil (or any flavorless oil), (for frying)

powdered sugar, (for dusting)

In a large bowl or stand mixer, combine lukewarm water and yeast. Let the mixture do its job for about 5 minutes or until it&#39;s dissolved and looks a little frothy.

Lightly whisk evaporated milk, sugar, salt, egg, and vanilla extract. Add it to the yeast mixture.

Mix in about 2 cups flour and continue mixing with a hand or dough mixer. If using a stand mixer, mix for about 1-2 minutes.

Finally, add melted butter and mix until the dough is sticky but smooth. Add in additional flour (if needed) to make a soft dough.

Turn the dough onto a lightly floured surface and knead for 1-2 minutes. Place the beignet dough in a greased bowl, turning once to coat it. Cover loosely with a clean cloth and let rise in a warm, draft-free place for about 2 hours or until doubled in size.

Punch the dough down and remove it from the bowl. Roll out the dough on a lightly floured surface until it is about ¼ - ⅓ inch thick.

Cut the dough into 1 ½ to 2&quot; squares using a sharp knife or pizza cutter. Let it rest for about 10 minutes before frying.

Working in batches to not crowd the oil, fry the dough squares until puffy and golden brown.

Remove them from the oil, making a pit stop on a paper towel to soak up any extra oil.

Dust with powdered sugar immediately. Serve hot with café au lait and enjoy!!!

Embark on a flavorful journey with our Chicken Pakora recipe. These crispy and spiced fritters feature tender chicken pieces coated in a flavorful chickpea flour batter, creating a delightful snack or appetizer. A beloved Indian street food, Chicken Pakora offers a harmonious blend of textures and aromatic spices, making it the perfect choice for your next snack-time adventure.

Chicken Pakora

chicken

tsp smoked paprika

tsp mild ground chilli

turmeric powder

tsp garam masala powder

tsp coriander

tsp ground fenugreek

tsp ground ginger

tsp garlic salt

lemon juice

chickpea flour

tbsp cornflour

Vegetable oil

Chilli oil (optional)

natural yoghurt

tomato sauce

tsp mint sauce (or mint jelly)

tsp cumin

In a large mixing bowl, toss the chicken...

In a large mixing bowl, toss the chicken through the spices, garlic and lemon juice until well coated. Set aside to marinate for one hour.

Add the chickpea flour, cornflour and egg whites...

Add the chickpea flour, cornflour and egg whites to the chicken and mix through until the chicken is thoroughly coated with the mixture.

Heat about 1 1/2 inches of oil in...

Heat about 1 1/2 inches of oil in a pot over medium-high heat. Add a small amount of chilli oil (optional) to the pot.

Once hot, deep fry 2 to 3 pieces...

Once hot, deep fry 2 to 3 pieces of chicken at a time for 8-10 minutes or until deep golden-red in colour, and cooked through.

Garnish with freshly sliced onion and serve with...

Garnish with freshly sliced onion and serve with Glasgow Pakora Sauce (below).

Mix together all ingredients until well combined.

https://www.youtube.com/watch?v=7xWaJFcEhXc

Welcome to our kitchen, where we're about to add a touch of spice and a burst of flavor to your day with our Chicken Pakora Recipe! 🍗🌶️🔥

Join us as we create these delectable, bite-sized chicken fritters that are crispy on the outside, tender on the inside, and bursting with aromatic Indian spices. It's a recipe that's not only incredibly flavorful but also a popular snack that will have you craving more! 😋🍗🌶️🔥

Whether you're hosting a gathering, looking for a spicy appetizer, or simply want to enjoy the bold flavors of Indian cuisine, these Chicken Pakoras are the perfect choice. The combination of marinated chicken, a fragrant spice blend, and a light, crispy batter creates a symphony of tastes and textures that's both addictive and perfect for dipping.

Stay tuned for some pro tips on marinating your chicken for maximum flavor, achieving that perfect crispy texture, and serving your pakoras with mint chutney or a tangy tamarind sauce for an extra burst of taste.

So, get ready to savor the spicy and crunchy flavors of Chicken Pakoras. Don't forget to like, share, and subscribe for more delicious recipes that will spice up your kitchen and your life! 🍗🌶️🔥 #ChickenPakora #SpiceUpYourLife #CookingWithLove 🍗🌶️🔥

Get the recipe: https://cookingwithbry.com/chicken-pakora-recipe/

Chicken Pakora recipe

I always feel the kofte made with lamb meat are the best coz lamb has that moist texture and intense taste. The baby veal ones are equally good. But the beef ones are dry, so whenever I make the beef kofte I add the egg white to keep them moist. It also helps them bind so they don't break when you are frying them

Fried Lamb Kofte

lb lamb/veal/beef

channa dal (bengal gram)

onion

garlic

green chillies

cilantro

cloves

green cardamoms

Clean, wash the channa dal, meat and peel the onions and garlic. You don't need to soak the channa dal at all.

Add all the above ingredients in the list to the pot and bring to boil. Pound the cloves and green cardamom before adding them to the pot. The moisture in the meat and dal is enough to steam the meat and dal mixture. If it is too dry then add 2 - 4 tbs of water. Close the lid lightly and steam for 2 minutes or until the meat colour is no longer pink. You don't need to use the pressure cooker or instant pot. You can even just cook it by turning over the dal and meat till the colour changes.

Let the mixture cool for 5 to 10 minutes while you prepare your other food - rice, curry, salad to eat with it.

Using an all purpose wet grinder, grind the dal, onion and green chillies first, remove set aside. Sometimes I don't cook the green chillies and add them raw to the grinder to get that sting and green chilli flavour.

Add all the meat pieces and chopped fresh cilantro to the grinder and pulse them till they get shredded.

Mix the shredded meat with the ground channa mixture. Knead it with your hands, adjust the salt, shape into diamonds or flat rounds and deep fry them to crisp light brown. You can serve them with mint chutney as an appetizer or eat it with rice, dal, curry etc. Enjoy!

Top 4 fried snack recipes from across the web

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Vegetable And Shrimp Lumpia Recipe ...

Beignets (New Orleans)

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Top 4 fried snack recipes from across the web

The most viewed fried snack recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegetable And Shrimp Lumpia Recipe ...

Beignets (New Orleans)

Chicken Pakora

Fried Lamb Kofte

The most viewed fried snack recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine