1/2 lb. sausage meat
28 pickled onions, well drained
2 tbsp. flour
1 egg, beaten
1/2 c. dry bread crumbs, rolled finely
Fat for deep frying
Pat sausage into small flat portions. Dust onions with flour. Wrap each onion with meat. Dampen hands with cold water for easier handling. Dip each sausage ball into egg; roll in crumbs and deep fry in fat until well browned. Serve hot or cold. Makes about 26-28.
These may also be baked in a greased pan in a 450 degree oven for 20 minutes or until browned
THIS IS ONE OF FOUR JUST GO cooks.com WHICH IS THE WEB SITE BELOW
2006-07-24 15:05:06
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answer #1
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answered by Anonymous
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DEEP FRIED DILL PICKLES
1 cup all-purpose flour
1/4 cup cornstarch
1 tsp. baking powder
1/4 tsp. salt
1 cup ice water
1 egg yolk
2 tablespoons Strub’s Full Sour Dill Pickle brine
4 cups drained Strub’s Full Sour Dill Pickles, sliced into 1/4-inch thick medallions
Vegetable oil for frying
Stir flour, cornstarch, baking powder and salt into large bowl. Make a well in centre; add water, egg yolk and pickle juice, all at once. Stir with wire whisk to make a smooth batter. Cover bowl and refrigerate for 30 minutes.
2006-07-24 15:05:52
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answer #2
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answered by plantladywithcfids 4
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For fried pickles, use any favorite batter like beer batter or even pancake batter (depends on what you like). I prefer coating in a seasoned flour (with salt, pepper, garlic powder, and other herbs depending on my mood) dipping in a beaten egg and dipping in the flour again. Fry in 350 degree oil (I prefer peanut oil) until GBD (golden brown and delicious!)
2006-07-24 15:11:38
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answer #3
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answered by Carol M 1
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I love fried dill pickles.
2006-07-24 15:05:07
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answer #4
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answered by mad_hat 3
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Try dipping them in a spicy corn batter and deep frying them like a corn dog. Serve with Bleu Cheese dip.
2006-07-24 15:44:32
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answer #5
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answered by harque2001 3
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Yumm... I love fried pickles
http://www.strubpickles.com/Recipes/recipesfrieddills.htm
and eggrolls
http://chinesefood.about.com/od/dimsumeggrolls/r/eggroll.htm
2006-07-24 15:06:11
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answer #6
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answered by Anonymous
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Fried pickels are alsome a BBQ place in town makes them.
2006-07-24 15:26:04
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answer #7
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answered by Autumn 5
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i thought food like that was for pregnant people
but go to recipies.com
that website has all the recipes for any kind of food you need?
check it out
2006-07-24 15:07:09
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answer #8
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answered by mshs200 1
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DEEP FRIED DILL PICKLES # 1
* 1 cup all-purpose flour * 1/4 cup cornstarch * 1 tsp. baking powder * 1/4 tsp. salt * 1 cup ice water * 1 egg yolk
2 tablespoons Dill Pickle brine or juice * 4 cups drained Dill Pickles, sliced into 1/4-inch thick medallions * Vegetable oil for frying
Stir flour, cornstarch, baking powder and salt into large bowl. Make a well in centre; add water, egg yolk and pickle juice, all at once. Stir with wire whisk to make a smooth batter. Cover bowl and refrigerate for 30 minutes.
Heat at least 2 inches of oil in deep fryer or large saucepan to 375ºF. In batches, dip pickle slices in the batter to coat evenly and lightly. Fry without crowding in hot oil until golden and crisp, 1-1/2 to 2 minutes. Drain on paper towels and serve at once. Makes about 8 servings as an appetizer or side dish. dish.
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DEEP FRIED DILL PICKLES # 2
* 1 egg, beaten * 1 cup milk * 1 tablespoon all-purpose flour * 1 tablespoon Worcestershire sauce * 3/4 teaspoon salt * 3/4 teaspoon ground black pepper * 3 1/2 cups all-purpose flour * 1 (32 ounce) jar sliced dill pickles, drained
* 1 quart vegetable oil for deep-frying
1. In a small bowl, mix together the egg, milk, 1 tablespoon of flour, and Worcestershire sauce. In a separate bowl, stir together the remaining flour, salt, and pepper.
2. Heat oil to 350 degrees F (175 degrees C) in a deep-fryer or heavy deep skillet. Dip pickle slices into the milk mixture, then into the flour mixture. Repeat dipping.
3. Place the pickles carefully into the hot oil. Avoid over crowding by frying in several batches. Fry until pickles float to the surface, and are golden brown. Remove with a slotted spoon, and drain on paper towels.
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EGGROLLS # `
1 pkg. Eggroll wraps * 4 c.Cooked and minced meat of choice
* Shredded carrots, cabbage, mushrooms, celery or combination of vegetables * Shredded onion * Dash of garlic powder, mustard, onion powder, ginger * Soy sauce
Saute the filling ingredients. Prepare a "paste" of 1 tablespoon flour and 2 tablespoons water. Lay out a single wrap. Place 2 healthy tablespoons of filling in center of wrap. Fold 3 corners up over filling in envelope fashion. Smooth some "paste" on 4th corner of the envelope to seal.
Prepare all rolls before frying. These may be frozen at this point but thaw completely between paper towels before frying. Fry in a skillet with oil at a depth of 1 1/2 or 2 inches and heated to medium high. Fry 3 or 4 eggrolls at a time until golden, turn once. They cook quickly 2 minutes tops. Drain on a paper towel. Serve with soy sauce or mustard.
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Fried Egg Rolls Recipe
1/2 pound finely chopped pork or beef * 1/4 cup minced green onion * 1 tablespoon minced ginger * 1 tablespoon minced garlic * 4 black mushroom caps, soaked, drained, and finely diced * 1/4 cup finely diced water chestnuts
1 tablespoon fish sauce * 1 egg * freshly ground pepper, to taste * 16 lumpia wrappers (the type labeled egg-roll skins, or homemade) * oil, for deep frying
***Sweet-and-Sour Sauce***
1/2 cup water or Basic Chicken Stock * 2 tablespoons soy sauce * 3 tablespoons rice vinegar or cider vinegar
2 tablespoons brown sugar * 2 tablespoons ketchup
dash liquid hot-pepper sauce * 1 teaspoon cornstarch
dissolved in 1 tablespoon water
Crisp fried Lumpia Shanghai, the Philippine version of egg rolls, are delicious dipped in either a sweet-and-sour sauce or a mixture of vinegar, garlic and fish sauce
Sweet-and-Sour Sauce
In a saucepan combine water, soy sauce, vinegar, sugar, ketchup and hot pepper sauce and bring to a boil Season to taste and simmer 5 minutes Stir in dissolved cornstarch; cook until lightly thickened and glossy
In a bowl, combine pork, green onion, ginger, garlic, mushrooms, water chestnuts and fish sauce and blend thoroughly Beat egg lightly and add to pork mixture, reserving a teaspoon or so for sealing rolls Season generously with pepper Saute a small piece of filling, taste and adjust seasoning Spread about 2 Tbsp. filling diagonally across the middle of a wrapper. Roll and seal
Egg rolls may be rolled up to 1 hour ahead of frying Heat oil in fryer to 350 F Fry egg rolls a few at a time until golden brown; drain on paper towels Serve immediately or keep warm in oven Serve with Sweet-and-Sour Sauce
2006-07-24 17:08:48
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answer #9
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answered by gospieler 7
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