I love street food as much as the next person. They are tasty, inexpensive, and filling. I have been enjoying them for as long as I can remember. One of the most popular of these is fish balls. You will see them being sold on mobile food carts almost everywhere you go in the Phili...
The trick of getting the batter to stick to the fish before frying is all in the flour. Make sure you dab the fish dry with some kitchen paper and then completely cover the fish in a coating of seasoned flour. Shake off any excess and then go on to dip the fish in the batter so ...
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Line mini muffin pans with paper liners. Pour key lime mixture into a pastry bag or plastic bag with the corner snipped off and pipe batter evenly into tins. Top each with approx. 1 ½ Tbsp. cracker crumb mixture, breaking up crumbs to completely cover, then press down gently to adhere...
When it comes to potlucks, stealing the show with something unexpected always boosts your game. You will be forever remembered for that one dish that your friends fought over the priviledge to lick the plate. High five and fist bumps all around for you. At least that’s how I roll. Con...
Vegetable oil, for deep-frying 4 to 6 large Russet potatoes Fried Fish Batter 1 cup (120g*) all-purpose flour or gluten-free flour blend 1 cup (142g) white rice flour 2 tbsp (24g) baking powder 1/2 tsp onion powder 1/4 tsp garlic powder ...
Allow the oil to reheat to 365° to 375° before frying up the next batch. Repeat the previous steps until all your corn dogs are cooked! You can use a small mesh strainer to fish out any crumbs that may have fallen in the oil, you don’t want to leave those in as they can star...
Tubers and root vegetables hold up well to the high heat of frying without becoming soggy. Tubers such as yuccas and turnips can be prepared the same way as potato fries. Less starchy vegetables need a little help in the form of coatings or batter. Examples of this are onions rings and...
Did have a deep fat fryer for a while but it was a nightmare to clean. Come to that, not keen on shallow frying either, especially anything crumbed, complete mess. Having recently prepped enough fresh chard for a dinner party, it may be a while before I forget how long that took and...
Generally you don’t want to get batter to thick for crepes to become too thick, but you also don’t want to make it too thin either because it will be hard to turn a crepe over when frying (it may tear). So if crepe tears when you try to flip it, add a bit flour in befor...