Tag Archives: deep fryer

 

Apple Fritters from Everyday Good Thinking, the official blog of @HamiltonBeach

Apple season is in full swing as people head to orchards for apple picking and markets are overcome with local varieties. Load up on these red and green fruits so you can make baked apples, apple-pumpkin butter, caramel-dipped apples, harvest apple cake and these deliciously simple fritters.

Apple Fritters from Everyday Good Thinking, the official blog of @HamiltonBeach  

Apple Fritters
YIELDS: 24 servings

These apple fritters are light, fluffy and delicious. We make them in a deep fryer to ensure a crispy, even coating and a soft interior. Serve these as an appetizer or a delicious, seasonal dessert.
Ingredients
2 cups all-purpose flour
1/4 cup white sugar
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon cinnamon
1 teaspoon salt
2 eggs
1 cup milk
2 large apples, peeled, cored and chopped
1/2 cup confectioners sugar for dusting
Instructions
In a medium bowl, mix together flour, sugar, baking powder, nutmeg, cinnamon, and salt.
In a separate bowl, beat together eggs and milk. Stir milk mixture into flour mixture until smooth. Fold in apples.
Heat oil to 375°F. Using a small scoop (about 2 Tablespoons), carefully drop about 6 fritters at a time into the preheated oil. Cook 3 to 4 minutes. Turn for even browning on both sides.
Drain on paper towels and dust with confectioners sugar. Serve warm.
Everyday Good Thinking http://everydaygoodthinking.com/

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Do you know what food tastes good fried? Trick question. All of them! But there are some things you may not have thought to fry that lend themselves well to the irresistible crunch of an expertly fried dish. Dill pickles are one of these things. They turn out crispy on the outside and moist and tender on the inside, with a sour and salty flavor that’s just a touch sweeter than your normal pickle. If you want a good side and a creative substitute for the average french fry, you should give these a try.

Fried Dill Pickles with Ranch Dressing from Everyday Good Thinking | @HamiltonBeach

 


Fried Dill Pickles
YIELDS: 12 servings

We enjoyed frying these pickles in the Cool Touch Deep Fryer (35020). They make a great appetizer, game-time snack or finger food.
Ingredients
Vegetable oil for frying
1 jar (24 oz.) kosher dill pickles, well drained and patted dry
2 large eggs, beaten
1 cup panko bread crumbs
1/2 cup all-purpose flour
1 teaspoon Cajun seasoning
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Pour oil into deep fryer and preheat to 375F.
Place pickles and eggs in large bowl, toss until well coated.
In large resealable plastic bag, add panko bread crumbs, flour, Cajun seasoning, salt and pepper. Seal bag and shake.
Add half of the pickles to bag. Seal bag and shake until pickles are well coated.
Place a single layer of pickles in deep fryer basket. Cook for 4 minutes or until golden brown. Drain on paper towels. Repeat with remaining pickles.
Serve with ranch dressing, if desired.
Everyday Good Thinking http://everydaygoodthinking.com/

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In the South, “okra” is synonymous with “fried okra.” Fried okra is an absolute treat, especially when spiced and served with a delicious dipping sauce, but there are many other ways to enjoy okra. Okra can be roasted, added to stews and curries, pickled, added to gumbo or, of course, fried. Today, we’ll discuss some facts about okra and offer two delicious recipes to get you started.

Fried Okra from Food Focus: Okra by Everyday Good Thinking | @HamiltonBeach

 

Fun Facts

  • Okra is a vegetable that comes from the plant Abelmoschus esculentus. It is a member of the hibiscus family and a distant relative of cotton; it blooms beautiful white flowers.
  • The part of the okra plant we eat is the immature seed capsule.
  • The part of the okra often referred to as “slimy” is mucilage, a mixture of proteins and molecules that helps plants and seeds retain water.
  • The mucilage can be used as a thickener for soups and stews. Quick, high-heat cooking (like frying) minimizes the mucilage that gets drawn out in cooking.
  • Okra is at its best when pods are young and less than 3” in length. When they are bigger, they can become more fibrous and less tender.
  • Some varieties of okra can be red or contain both red and green coloring.

Recipes

Fried Okra from Food Focus: Okra by Everyday Good Thinking | @HamiltonBeach

Fried Okra from Food Focus: Okra by Everyday Good Thinking | @HamiltonBeach

 


Fried Okra with Smoky Dipping Sauce
SERVES: 6

Easily create this Southern classic in our 8 Cup Oil Capacity Deep Fryer. The okra comes out crispy and mouth-wateringly delicious. Serve with our smoky dipping sauce for added flavor.
Smoky Dipping Sauce
1/2 cup mayonnaise
1 Tablespoon ketchup
1 Tablespoon spicy brown mustard
1 teaspoon honey
1/4 teaspoon smoked paprika
Okra
Vegetable oil for frying
2 pounds okra, tops cut off, halved lengthwise
2 large eggs, beaten
1 cup panko bread crumbs
1/2 cup all-purpose flour
1 teaspoon Cajun seasoning
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
In small bowl, add mayonnaise, ketchup, spicy brown mustard, honey and smoked paprika. Stir until blended. Cover and refrigerate until ready to serve.
Pour oil into deep fryer and preheat to 350F.
Place okra and eggs in large bowl, toss until okra is well coated.
In large resealable plastic bag, add panko bread crumbs, flour, Cajun seasoning, salt and pepper. Seal bag and shake.
Add half of the okra to bag. Seal bag and shake until okra is well coated.
Place a single layer of okra in deep fryer basket and cook for 4 minutes or until golden brown. Drain on paper towels. Repeat with remaining okra.
Everyday Good Thinking http://everydaygoodthinking.com/

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Roasted Okra from Food Focus: Okra by Everyday Good Thinking | @HamiltonBeach Roasted Okra from Food Focus: Okra by Everyday Good Thinking | @HamiltonBeach

 


Cajun Roasted Okra
SERVES: 6

These are made easily in our Toaster Ovens for a great snack or appetizer. It doesn’t overheat the kitchen and the roasted okra is convenient and efficient to cook in a toaster oven.
Ingredients
1 pound okra, tops removed and sliced in half lengthwise
2 Tablespoons olive oil
1 teaspoon Cajun seasoning
1/2 teaspoon black pepper
Sea salt to taste
Instructions
Preheat oven to 450°F.
Line a 15X9X1-inch baking pan with aluminum foil and spray with nonstick cooking spray.
Place okra, olive oil, Cajun seasoning, pepper and salt in prepared pan; stir until well coated.
Bake 35 to 40 minutes until okra is crisp.
Serve with Cajun Dipping Sauce.
Everyday Good Thinking http://everydaygoodthinking.com/

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Fried Oysters with Slaw and Lime Cilantro Avocado Sauce

 

Like many people who live near oyster reefs, I have a love/love relationship with the slippery bivalves. Some people prefer them raw, some fried, some grilled with herbs and butter, and I like them all. Today is National Oyster Day, so let’s salute the briny fruit of the sea with a recipe based off one we ate in Austin, Texas while in town for the BlogHer Food 2013 conference.

The oyster we ate was fried perfectly with a crunchy exterior and juicy interior, so it didn’t take away from the texture of the oyster as over-frying can dry out the meat. It sat atop a light sauce on a piece of bread, and it was topped with herbs. In our version, we add avocado to the sauce and a creamy slaw under the oyster for some crunch.

 


Fried Oysters with with Lime and Cilantro Avocado Sauce
YIELDS: 6 servings

We love to use the Cool Touch Deep Fryer (35020) to fry oysters. It is best to fry in batches to keep the oil at the right temperature. This recipe makes a great appetizer for a get-together or could be served as a part of a main course for dinner. Find the recipe for the Creamy Coleslaw here
Ingredients
Lime and Cilantro Avocado Sauce
8 sprigs cilantro
1 clove garlic
1 avocado, halved, pitted and peeled
1/4 cup mayonnaise
2 Tablespoons lime juice
1/2 teaspoon dried red pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
Fried Oysters
1 cup all-purpose flour
1 cup yellow cornmeal
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
2 pints raw oysters, drained
Vegetable oil for frying
French baguette, sliced into 1/4-inch thick pieces
Diced tomatoes, if desired
Chopped Cilantro, if desired
Creamy Coleslaw (Recipe linked above.)
Instructions
For Lime and Cilantro Avocado Sauce
Using S-blade, add cilantro and garlic clove food chopper bowl. Cover and pulse until finely minced.
Add avocado, mayonnaise, lime juice, dried red pepper, salt and pepper. Pulse until mixture is well blended.
Refrigerate until ready to serve.
Makes: about 3/4 cup
For Fried Oysters
Heat deep fryer to 350°F.
In large resealable plastic bag, add flour, cornmeal, salt, garlic powder and pepper. Seal bag and shake.
Add half of the oysters to bag. Seal and shake until oysters are coated.
Place a single layer of oysters in deep fryer basket. Carefully lower basket into hot oil and cook until golden brown, about 2 to 3 minutes. Drain on paper towels. Repeat with remaining oysters.
Top a bread slice with Lime and Cilantro Avocado Sauce, Creamy Coleslaw, two oysters and drizzle with sauce. Sprinkle with tomato and cilantro before serving.
Everyday Good Thinking http://everydaygoodthinking.com/

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Recipe from the Hamilton Beach Test Kitchen.


Southern Buttermilk Fried Chicken

One of America’s most popular dishes (and a tried-and-true Southern staple) is fried chicken. We coated ours with a seasoned flour mixture and then double-dipped it to create a crunchy, fluffy fried skin. The chicken comes out succulent and juicy, enveloped by a deliciously decadent coating.

Kristel’s Tip: Add honey to make the flavors sing, or serve without for a lighter flavor.

 

Today, we will walk you through the steps to perfect Southern-style fried chicken. First, you’ll want to marinade the chicken in buttermilk overnight. Then, you’ll preheat your deep fryer and prepare a cooling rack where the chicken can drain.

You’ll make your flour mix and shake it up. (That part is really fun!) Then, you will get to work. Pull out a few pieces of chicken and let them drain the excess buttermilk.

Next, add the chicken to a bag of the seasoned flour and shake, then repeat with buttermilk and flour. (Again, shaking is fun!)

Test Kitchen Tip:  Divide the seasoned flour mixture into 2 or 3 resealable plastic bags. The buttermilk can make the coating wet so this way you will have a few bags of dry mixture to work with in order to coat all the chicken pieces thoroughly.

Pat prepares the chicken for frying

Place the chicken into the fry basket in a single layer. You don’t want to crowd the chicken or add too much because it will lower the temperature of the oil and might not fry as well.

Carefully lower the basket into the preheated oil. Again, be careful.

Use a meat thermometer to check the temperature. You will know it is ready when it reaches 165°F and the coating is golden brown.

Drain the chicken on the rack and repeat with the remaining chicken. Serve it with fresh biscuits and honey. Mmmmmm…

 


Buttermilk Fried Chicken

This fried chicken is crispy and delicious. A number of seasonings are added to the coating to give it a little kick, and the chicken is double battered for an extra fluffy and crunchy coating. We used our 8-cup deep fryer for this recipe. It is also available in a 12-cup capacity.
Ingredients
1 (3 to 3 1/2 pound) whole chicken, cut into 8 pieces
1 sprig fresh thyme
2 cups buttermilk
​4 cups all-purpose flour
2 teaspoons garlic powder
2 teaspoons ground marjoram
2 teaspoons salt
2 teaspoons thyme leaves
1 teaspoon black pepper
1 teaspoon dried sage
1 teaspoon paprika
Vegetable oil for frying
Instructions
Place chicken and thyme in 13x9-inch glass baking dish. Pour buttermilk over chicken; stir until chicken is coated. Cover and refrigerate overnight.
Heat oil to 350°F in deep fryer. Prepare a rack to drain the chicken by placing on a cookie sheet lined with paper towels; set aside.
In a large resealable plastic bag, combine flour, garlic powder, marjoram, salt, thyme, pepper, sage and paprika.
Lift chicken from buttermilk, letting excess buttermilk drain back into the baking dish.
Add several pieces of chicken at a time to the bag of seasoned flour. Shake gently to coat.
Remove coated chicken, dip again in reserved buttermilk. Repeat shaking in flour mixture to get a thick coating.
Place chicken pieces in a single layer in deep fryer basket and carefully lower basket into the preheated oil.
Fry chicken until meat thermometer has reached 165°F and coating is golden brown (about 15 minutes). Transfer chicken to rack to drain.
Repeat with remaining chicken pieces.
Everyday Good Thinking http://everydaygoodthinking.com/

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