DEEP FRIED

DEEP FRIED ONION RINGS

6 med. Bermuda or mild white onions (about 2 1/2 lbs.)
1 slightly beaten egg
1 c. milk
3 tbsp. cooking oil
1 c. plus 2 tbsp. all-purpose flour
1/2 tsp. salt
Cooking oil for deep fat frying

1. Peel and cut onions into 1/4 inch thick slices, separate into rings; set aside.
2. In a medium bowl combine beaten egg, milk and 3 tablespoons oil. Blend in flour and salt until moistened.

3. Fill deep fat fryer or 2 to 3 quart saucepan one-third to half full with cooking oil. Heat oil to 375 degrees. Using a fork, dip onion rings, one at a time, in batter to cover. Let excess batter drip back into bowl.

4. Working quickly place each ring in hot oil. Fry rings a few at a time about 2 to 3 minutes or until golden brown stirring once with fork to separate onion rings. Remove from oil with fork, drain on paper towel. Repeat with remaining batter and onions. Keep cooked onion rings warm on paper towel lined baking sheet in a 250 degree oven. Sprinkle with salt before serving. Makes 6 to 8 servings.



CORN DOGS AND DEEP FRIED ONION RINGS

1 c. flour, self rising white
1 c. cornmeal
1 c. milk
1 egg
1/2 tsp. sugar
1 pkg. frankfurters

Double recipe for more than one package of frankfurters. Insert a stick at one end of frankfurter, dip in batter, deep fry until brown. Deep Fried Onion Rings: Soak onion rings in milk before frying.


DEEP FRY TURKEY

12-14 lb. turkey
36-48 qt. pot
5 gallons lard or peanut oil

SEASONING:

1 bottle Italian dressing
1/8 c. Lea & Perrins
Onion salt
Lemon salt
Garlic salt
Lemon juice
4 tbsp. honey
2 tbsp. brown sugar
Any other seasoning you desire (crab boil, just a bit)

Heat seasonings on stove until melted down. Then strain. Use a 50cc syringe and insert seasoning liquid into turkey throughout.
For outside of turkey: Season All to taste

Rub all over outside and into the cavity. Let sit in refrigerator overnight.

Wrap turkey in wire harness for easy handling. Fry turkey in wire harness at 300 to 310 degrees for 45 to 55 minutes. 4 minutes per pound.


DEEP FRIED CHICKEN WITH NUTS

1-2 lb. chicken breast
1 egg white, beaten
3 tbsp. soy sauce
2 tbsp. cornstarch
1 tbsp. cherry wine
1 tsp. white vinegar
1 tsp. salt
Peanut oil for deep frying
1/2 c. whole cashew nuts or walnut halves
4 slices fresh ginger
1-2 green onions
1 green pepper (bell pepper), diced

Cut green onions into 1/2-inch sections. Dice chicken meat to size of 1-inch cubes. Marinate in beaten egg white mixed with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Let stand for 30 minutes.
Make seasoning sauce by combining wine, vinegar, and salt with remaining cornstarch and soy sauce; set aside.

Deep fry cashew nuts or walnuts in peanut oil; drain and set aside.

Deep fry chicken in the same oil for 30 seconds to 1 minute. Remove chicken and drain from oil. Empty frying pan.

Spoon 2 tablespoons of oil back into the pan. Stir fry sliced ginger. Add green onion and stir fry; set aside. Place diced green pepper in the pan. Stir in seasoning sauce and mix until thickened. Turn off heat and stir in onion, ginger, chicken, and cashew nuts or walnuts.

NOTE: Red, hot pepper may be added if spicy taste is desired. Also, black mushrooms may be added as vegetables.



DEEP-FRIED CRAB CAKES

2 tbsp. butter
2 tbsp. minced onions
3 c. bread crumbs
1 lb. crab meat (fresh or frozen)
1 well-beaten egg
1 tsp. parsley
1/4 tsp. salt
1/4 tsp. paprika

Cook onion in butter until transparent. Add bread crumbs, crab meat, egg, seasonings. Shape into cakes. Coat with extra crumbs. Deep fry at 375 degrees until they float, about 3-7 minutes. Serve with tartar sauce. For hors d'oeuvres, shape into small balls. Serves 6-8.


DEEP-FRIED MEATBALLS

2/3 lb. ground pork
1 egg
1 tsp. finely chopped green onion
Oil for deep-frying

MIXTURE A:

1 tbsp. Chinese rice wine or sherry
1/2 tsp. salt
1 tbsp. cornstarch
A pinch of MSG (optional)

Garnishes: cucumber slices and cherries. Table seasonings: tomato catsup and hua-chiao-yen.
1. Combine the ground pork with Mixture A, the egg and green onion. Mix thoroughly. Form into 1" balls.

2. Heat the oil in a wok. Deep fry the meat balls over medium heat until golden brown and well cooked. Do not fry too many at a time.

3. Serve on a platter with the garnishes and seasonings. 4 servings.



DEEP FRIED FROG LEGS

2 c. flour
4 eggs
1/2 c. milk
1/2 c. white wine
1 tsp. hot sauce
1 tsp. salt
1/4 tsp. garlic powder

DREDGE:

1/4 c. yellow cornmeal
1/4 c. plain flour
1 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder

DRENCH: Beat eggs. Sift flour into eggs. Mix well. Add other ingredients in order given. Mix after each addition. Set aside.
DREDGE: Mix all ingredients in order given, mix after each addition. Set aside. Dip frog legs into drench; then into dredge. Deep fry until done.



CHEESY DEEP FRIED BROCCOLI

4 c. water
3/4 tsp. salt, divided
3 c. fresh broccoli flowerets
3/4 c. flour, divided
4 tbsp. American cheese, grated (divided)
3/4 tsp. onion powder
1 c. buttermilk
1/2 tsp. baking powder
Oil for frying

Combine water and 1/2 teaspoon salt in a large saucepan. Heat to boiling. Add broccoli and return to boiling for 3 minutes. Drain and rinse in cold water. Mix 1/4 cup flour and 2 tablespoons cheese and onion powder in a large plastic bag. Add broccoli and shake to coat. Set aside. Combine buttermilk, baking powder and remaining 1/2 flour, 2 tablespoons cheese and 1/4 teaspoon salt in small bowl. Stir until smooth. Heat 2 to 3 inches of oil in deep fryer at 375 degrees, dip a few pieces of broccoli in batter. Fry 1 to 2 minutes until golden brown. Drain and serve.


DEEP FRIED SHRIMP BALLS

1 lb. raw shrimp
3 oz. pork fat, ground
2 green onions
5 slices ginger
1 egg white
1 tbsp. salt
1 tbsp. wine
3 tbsp. water
3 tbsp. cornstarch (or flour)
8 c. oil
2 tbsp. flavored pepper salt

1. Clean and chop the shrimp and pork fat very fine. Put in a bowl and add salt and wine; mix well.
2. Crush the green onion and ginger with blade of knife. Put in a bowl and soak with 3 tablespoons of water about 10 minutes.

3. Add juice from step #2 to shrimp and pork mixture, 1 tablespoon at a time, mix well after about 10 minutes.

4. In another bowl beat egg white until dry and add to shrimp - pork mixture. Add cornstarch and mix well.

5. Heat oil in frying pan. Wet left hand, place 2 or 3 tablespoons of mixture in palm of left hand. Close fingers and allow an amount about the size of walnut to spurt from the top of the fist (making a ball). With right hand, using a wet spoon, remove the ball and drop it in hot oil. Separate the balls as they rise to the top and become crispy and golden. Keep oil at 240 degrees and fry 3 to 4 minutes.

6. Drain and remove to platter and serve.