Deep Fry recipes

Other preparation methods:

31.
Fried Okra
- Trim tops and tails off okra. Cut each into thirds; set aside. In large bowl, whisk together cornmeal, flour, baking powder and egg; stir in...
32.
Fried Potatoes and Onions
- This is a must-have for any fish-fry. Frying the onions in oil before the potatoes adds subtle flavour to the fries. Plus, the onions become...
33.
Fried Sage Leaves
- Crisp deep-fried sage leaves are conversation stoppers at a party, not to mention an intriguing way to use up a bountiful crop of sage from your...
34.
Fritto Misto
- In keeping with Italian tradition, Giustina Fernandes, mother of Canadian Living Test Kitchen staffer Emily Richards, serves this batter-coated...
35.
Glazed Doughnuts
- Doughnuts: Blend yeast, 1/2 cup water, and 2 tsps. sugar; let stand for two minutes. Whisk milk, eggs, and butter; stir in yeast mixture. Add dry...
36.
Japanese Fried Chicken
- (Kara-age) This is a popular staple in Japanese bento lunches. To ensure a crisp coating, toss a few pieces of chicken at a time in the...
37.
Lacy Potato Latkes
- Although these traditional crisp potato latkes are best made just before serving, you can make them ahead and reheat them in the oven. They are a...
38.
Leek Pastries with Mild Spices (Boulani)
- Leeks' complex garlicky-onion flavour makes these pastries taste like they contain many more ingredients. Serve with Fresh Coriander Chutney .
39.
Mini Beer-Battered Onion Rings
- Deep-frying seems a sin these days, but if you use fresh oil and keep it at the right temperature with a deep-frying thermometer, minimal amounts...
40.
Mushroom Risotto Balls
- Arancini are elegant, crispy bites of warm risotto with melting cheese centres. If desired, they can be further elevated by the addition of a...
41.
New Orleans Beignets
- In small bowl, dissolve 2 teaspoons of granulated sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy. Meanwhile,...
42.
Pesce Fritto with Saratoga Chips
- Cut cod into 3-inch (8 cm) chunks. Pat cod dry with paper towel. In deep-fryer or deep heavy-bottomed pot, heat oil to 375°F (190°C) or until...
43.
Pork Katsu
- Place pork between plastic wrap; pound with meat mallet to about 1/2-inch (1 cm) thickness. Sprinkle with salt and pepper. Whisk egg with 1 tbsp...
44.
Potato Croquettes
- Make small or large croquettes depending on how you want to use them. Large ones pair well with roasted chicken instead of the usual mashed...
45.
Rice Balls
- Rice: In large saucepan, bring water and saffron to boil. Add rice; reduce heat to low and cook, stirring frequently, for about 20 minutes or...
46.
Risotto Balls
- Called 'arancini di riso' in Italian, these balls are named after the small oranges they resemble. They are perfect for using leftover risotto,...
47.
Salt Fish Cakes
- Crispy and golden on the outside, soft and fluffy on the inside, these mild fish cakes come alive when served with Tamarind Dip .
48.
Saratoga Chips
- Kary's tip: These chips are especially good with Herbed Feta Dip
49.
Shrimp and Vegetable Tempura
- Peel shrimp, leaving tails intact. Cut 2 shallow slits across belly to keep shrimp straight while frying; set aside. In large bowl, whisk...
50.
Smoked Whitefish Croquettes
- The delicate flavours of smoked whitefish permeate this classic crowd-pleaser.
51.
Spanish Salt Cod Fritters
- This tapas favourite is best served freshly fried, but it's still delicious rewarmed. Fry one test fritter and taste for salt, since the amount...
52.
Spiced Lamb Samosas
- Wrapping these flavourful Indian treats in spring roll wrappers makes them quick and easy. Serve with Coriander Chutney . A fine grater or rasp...
53.
Split Pea Fritters
- Variations of these flavourful little fritters, called Phulourie, are found all over the Caribbean. They are quick to whip up and best eaten hot...
54.
Sufganiyots
- While latkes are the number 1 Hanukkah food in Canada, these sugar-coated jam-filled doughnuts are getting more recognition every year.
55.
Tempura Isobe Age
- Isobe is a Japanese cooking technique using roasted seaweed (nori) for flavour.
56.
Thai-Style Lamb Rib Chops
- Trim any fat from rack. Slice between each bone of rack to make about 18 chops. In bowl, mix chops with fish sauce, ginger and pepper. One at a...
57.
The Ultimate French Fry
- You'll never want fast food French fries again!