Tag Archives: deep fryer

Fried Hushpuppies are perfect for crab and fish dinners - from Everyday Good Thinking, the official blog of @hamiltonbeach

Hush puppies are a Southern staple that have found their way into seafood restaurants across the nation. Made from cornmeal, flour, onion, egg and buttermilk, they are mixed until just combined, then rolled and fried in hot oil before resting to cool slightly.

Fried Hushpuppies are perfect for crab and fish dinners - from Everyday Good Thinking, the official blog of @hamiltonbeach

Hush puppies are typically served alongside fried fish, barbecue or crabcakes, but also make a great appetizer anytime. Try them served with cocktail or tartar sauce, or just let the fluffy pups speak for themselves.

Fried Hushpuppies are perfect for crab and fish dinners - from Everyday Good Thinking, the official blog of @hamiltonbeach

Try this easy and delicious recipe and you won’t be disappointed. Every hush puppy comes out fluffy, moist and tender, with the perfect blend of corn, salt and sugar. You’ll have everyone asking for more.

Fried Hushpuppies are perfect for crab and fish dinners - from Everyday Good Thinking, the official blog of @hamiltonbeach


Fried Hush Puppies
YIELDS: 20 servings

Ingredients
1 cup buttermilk
1 large egg
1 small onion, finely chopped
1 2/3 cups self-rising cornmeal mix
1/2 cup all purpose flour
1/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
Instructions
Heat oil to 375°F in deep fryer.
Beat buttermilk, egg and onion in large bowl until well blended.
Stir in cornmeal mix, flour, sugar, baking powder and salt.
With baskets lowered, drop mixture by rounded tablespoonfuls in batches into oil.
Fry 4 to 6 minutes, turning once. Remove baskets to drain hushpuppies.
Everyday Good Thinking http://everydaygoodthinking.com/

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12 Cup Oil Capacity Deep Fryer (35033)Hamilton Beach® Deep Fryers are generously sized for greater versatility — some even accommodating a whole chicken. What’s more, you can fry crispy, mouth-watering foods without the mess you’ve come to expect. Food can be lowered into hot oil and lifted out while the lid is closed for splatter-free frying. Hamilton Beach® Deep Fryers also feature adjustable heat and convenient timers.



Just in time for fall! Apple Cider Glazed Doughnuts from Everyday Good Thinking, the official blog of @hamiltonbeach

Reduced apple cider is the secret to perfect apple flavored glaze. Whereas many apple cider doughnuts don’t taste all that apple-like, we set out to make one that has all the acidity, sweetness and brightness of a crisp, fresh apple. Here’s how you can recreate it at home.

Start by preparing the yeast. Sprinkle it over warm water and let sit for about five minutes. At that point, you should see a layer of foam over the top of the water, meaning your yeast is alive and active. If no foamy layer appears after 10 minutes, start over with new ingredients. You don’t want to use inactive yeast in the doughnuts or they won’t have that light, fluffy texture you expect.

Just in time for fall! Apple Cider Glazed Doughnuts from Everyday Good Thinking, the official blog of @hamiltonbeach

Once your yeast has been activated, cream the sugar and shortening in a stand mixer. Creaming is a standard mixing method that involves combining a solid fat with sugar and incorporating air until it is light and fluffy. Add the shortening to the mixer and beat it on the lowest speed, adding the sugar little by little, until it is completely incorporated into the shortening. Finally, turn the mixer to medium and beat the shortening blend until it’s light and creamy. Creaming properly before adding other ingredients is important for creating tasty cakes, cookies and doughs.

Just in time for fall! Apple Cider Glazed Doughnuts from Everyday Good Thinking, the official blog of @hamiltonbeach

Your other ingredients come next. Add the milk, eggs, salt, spices and a third of the flour. When those are fully incorporated, start adding the rest of flour until it all comes together. When the dough is smooth and elastic, place it into a large, greased bowl and cover it loosely with plastic wrap. Let it rise in a warm place until it doubles in size; this could take a couple hours. Be patient and let it fully rise before moving on. It’ll be worth it.

Just in time for fall! Apple Cider Glazed Doughnuts from Everyday Good Thinking, the official blog of @hamiltonbeach

Next, roll out your dough on a floured surface. It’s time to start cutting out doughnut shapes. Kids love to help with this part. Lay the cut doughnuts onto wax paper or parchment paper-lined cookie sheets, cover them with a clean towel, and let them rise until they are doubled in size again. (Save the doughnut holes and fry them last. They are delicious little leftovers!) Make the glaze while you’re waiting and let your house fill up with the delicious smell of sweet apple cider.

Just in time for fall! Apple Cider Glazed Doughnuts from Everyday Good Thinking, the official blog of @hamiltonbeach

With the glaze prepared and your doughnuts risen, prepare the deep fryer and your doughnut assembly line. The doughnuts will go from the cookie sheet to the fryer, where they will fry for one minute on each side. When they are golden and fried, transfer them to paper towel-lined cooling racks to rest slightly before dipping them into the glaze. Their final stop is a cooling rack for drip-drying, or we recommend a double dip in the glaze for a stronger apple flavor.

We’d say to plate them and stack them or serve them in parchment with a napkin, but they never lasted that long in the test kitchen. Best served warm, they rested slightly before we snatched them up and enjoyed them. Double dipped apple cider glaze over a warm, flaky yeast doughnut (or doughnut hole!) is pretty hard to resist. In fact, I think I hear one calling my name.

Just in time for fall! Apple Cider Glazed Doughnuts from Everyday Good Thinking, the official blog of @hamiltonbeach


Apple Cider Glazed Doughnuts
YIELDS: 24 servings

For the Doughnuts
2 envelopes (.25-ounce each) active dry yeast
1/4 cup warm water (100-110°F)
1/2 cup sugar
1/3 cup shortening
1 1/2 cups lukewarm milk (90-100°F)
2 eggs
1 1/2 teaspoons salt
1 teaspoon apple pie spice
6 cups all-purpose flour
For the Glaze
4 cups apple cider
5 cups confectioners sugar
1/4 cup corn syrup
4 teaspoons apple pie spice
Instructions
Sprinkle yeast over water and let stand 5 minutes or until foamy.
In large bowl of stand mixer with paddle attachment, cream sugar and shortening. Add yeast mixture, milk, salt, apple pie spice, eggs and 2 cups of the flour.
Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Remove from bowl and knead for about 5 minutes, adding flour if necessary to make dough smooth and elastic.
Place the dough in a greased bowl, and cover with plastic wrap. Set in a warm place to rise until double. Dough is ready if you touch it and the indentation remains.
Turn the dough out onto a floured surface, and gently roll out to 1/2-inch thickness. Cut with a floured doughnut cutter. Cover loosely with a cloth. Let doughnuts rise again until double in size about 1 to 2 hours.
While doughnuts rise, make glaze. In a medium saucepan, cook apple cider until the mixture is reduced to about 2/3 cup. In a large bowl, combine apple cider reduction, confectioners sugar, corn syrup and apple pie spice. Whisk until smooth.
Heat oil in deep fryer to 375°F. Slide doughnuts into the preheated oil two at a time. Fry each doughnut about 1 minute per side. Remove from hot oil and drain on paper towel lined wire racks.
Dip doughnuts into the glaze while still warm, and set onto wire racks to drain excess. Keep a cookie sheet or tray under racks for easier clean up. Repeat dipping to double glaze doughnuts.
Notes
If unable to find apple pie spice, pumpkin pie spice can be used instead.
Everyday Good Thinking http://everydaygoodthinking.com/

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12 Cup Oil Capacity Deep Fryer (35033)

Hamilton Beach® Deep Fryers are generously sized for greater versatility — some even accommodating a whole chicken. What’s more, you can fry crispy, mouth-watering foods without the mess you’ve come to expect. Food can be lowered into hot oil and lifted out while the lid is closed for splatter-free frying. Hamilton Beach® Deep Fryers also feature adjustable heat and convenient timers.



 

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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