Deep Fried Ham And Egg Balls Food

SAUERKRAUT HAM BALLS

Steps:

• In a large bowl, combine the ham, sauerkraut, onion and 2 tablespoons bread crumbs. In another bowl, combine the cream cheese, parsley, mustard, garlic powder and pepper; stir into sauerkraut mixture. Chill for 1 hour or overnight. , Shape into 3/4-in. balls; coat with flour. In a small bowl, beat eggs and milk. Dip ham balls into the egg mixture, then roll in the remaining bread crumbs. , In a deep-fat fryer or electric skillet, heat oil to 375°. Fry ham balls until golden brown; drain on paper towels.

CHEESY COUNTRY HAM GRIT BALLS

Steps:

• Fill a large Dutch oven two-thirds full with oil and heat over medium-high heat to 360 degrees F.
• Add 2 tablespoons oil to a large heavy-bottomed skillet over medium-high heat. Add the ham and cook just until browned, 4 to 5 minutes. Remove with a slotted spoon to a large bowl. Add the grits and cheese to the bowl and stir until combined. Using wet hands, scoop 1/4 cup of the grit mixture, roll it into a ball and place on a platter or large plate. Repeat until all the grit mixture is used.
• Whisk together the flour, paprika and cayenne in a shallow bowl. In a separate shallow bowl, add the eggs. Add the panko to another separate shallow bowl. Dip each grit ball into the flour mixture and shake to remove any excess before dipping into the eggs and then into the panko, spinning to coat completely.
• Add the grit balls to the Dutch oven in batches, frying until brown on all sides, about 5 minutes. Remove to a sheet pan lined with a wire rack and immediately sprinkle with salt.

CHICKEN CORDON BLEU BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the chicken, ham, and egg in a large bowl until well blended. Gradually add bread crumbs until the mixture loses its stickiness and can be easily formed into balls.
• Form the chicken mixture around the cheese cubes, forming 2 inch balls. Place on a plate.
• Heat 1 1/2 inches of oil in a deep skillet to 350 degrees F (175 degrees C). Fry the balls until the outsides are golden brown, about 4 minutes. Drain on paper towels, and place in baking dish.
• Bake in preheated oven until cooked through and cheese is soft, about 20 minutes. Cool briefly before serving.

UITSMIJTER (DUTCH STYLE FRIED EGGS AND HAM BREAKFAST) RECIPE

Steps:

• Melt the butter in a frying pan or skillet and fry the eggs.
• Once the bottoms of the eggs are set, take the pan off the heat, place a lid on the pan and allow the eggs to steam until the top has firmed up. If you prefer your eggs more thoroughly cooked, flip them over and fry until the yolk is done to your liking.
• Lightly toast the bread (optional).
• Place the slices of bread or toast on a plate.
• Top with the fried eggs, ham and cheese.
• Season to taste with salt and pepper.
• Use sharp cheddar cheese instead of Gouda.
• Add sliced avocado and substitute Monterey Jack cheese for the Gouda.
• Top the eggs and ham with cheese and put under the broiler to melt the cheese for a few minutes before completing the sandwich.
• Substitute crispy bacon for the ham.
• Use smoked rather than boiled ham.
• Serve on whole-wheat or whole-grain bread or toast.
• Spread butter or mayonnaise on the toast.

FRIED EGG WITH HAM

Steps:

• Place the oil in pan.
• Fried the egg with ham.

DEEP-FRIED HAM-AND-EGG BALLS

Steps:

• 1. Mince ham and scallion. Beat eggs. Trim off bread crusts break bread into soft crumbs. Mix ingredients together, blending in flour and salt. 2. Form mixture into walnut-size balls. Meanwhile, heat oil. 3. Add meat balls to oil a few at a time and deep-fry until golden. Drain on paper toweling. Serve hot. VARIATION: * After step 2, roll ham-and-egg balls in rice flour noodles broken in 1/2-inch lengths. (When deep-fried, the noodles will curl up.) The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

HAM AND CHEESE ARANCINI (ITALIAN FRIED RICE BALLS)

Steps:

• Saute onion in 1 T butter over medium heat until translucent and beginning to brown. Remove from heat and allow to cool.
• In a bowl lightly beat 2 eggs. Stir in cooked rice, ham, melted butter, Parmesan cheese, sauteed onion, seasoned salt, garlic salt, parsley and pepper.
• Cover and refrigerate for 30 minutes.
• Roll into 1-1/2-inch balls.and press a cheese cube into each ball, reshaping around the cheese.(I have used havarti and swiss in place of the cheddar with fantastic results!).
• Place the flour into a small bowl. Whisk 2 eggs in a second small bowl. Place the dry breadcrumbs in a third small bowl.
• Dip each ball into flour, then into the egg and then into the breadcrumbs.
• Heat oil to 375 degrees, then fry rice balls until golden brown (about 4 minutes). You can also shallow fry them in oil, turning to brown.
• Drain on paper towels and enjoy! They are nice dipped in french onion dip, ranch dip or all on their own.

DEEP-FRIED RISOTTO BALLS

Steps:

• Method.
• 1. Heat the olive oil in a large saucepan, and gently fry the onion until golden. Add the rice and continue to fry for about 3 minutes, stirring constantly with a wooden spoon.
• 2. Add the vegetable stock a little at a time, allowing the rice to absorb the stock before adding more (if you need extra, use warm water) and cook for about 20 minutes, stirring constantly. Season with salt and pepper, add the Parmesan and the egg yolks (optional). Add spinach or other ingredients. Mix well then spread out the risotto on a tray and leave to cool.
• 3. Lightly beat the egg whites (you only want to break up the yolks) and spread the breadcrumbs on a plate. Once the risotto is cooled, place about 3 large tablespoons of rice (or more for bigger portions) in the centre of your hand (wet your hands in cold water so the rice doesn't stick to them) and roll the rice into a ball about the size of a snooker ball. Press some Mozzarella in the centre and form the rice into a ball again. Dip in the egg whites and cover with breadcrumbs. Repeat with the remaining risotto and Mozzarella. Put the rice balls on a tray and leave in the fridge for about 1 hour.
• 4. While the rice balls are resting, prepare the sauce. Heat the olive oil in a saucepan and fry the garlic and chilli until golden. Add the tomatoes, season with salt and cook over a medium heat for about 10 minutes.
• 5. Heat enough vegetable oil in a heavy-based saucepan to ensure that the rice balls can be completely submerged. Roll the rice balls in the breadcrumbs for a second time.
• 6. Deep-fry the balls for about 2 minutes or until golden (work in batches, if necessary), then transfer to kitchen paper to allow any excess oil to drain.

DEEP FRIED HAM

Steps:

• Thaw ham completely and pat dry.
• (When deep frying moisture on the surface will cause a lot of oil popping and splattering, be careful) Marinade (if using) Inject whatever marinade you want to use into several place throughout the ham (I recommend 10-15 spots).
• Place the ham in the steamer basket that comes with most turkey deep fryers and CAREFULLY and SLOWLY lower the ham into the hot oil (350-375 degrees).
• There is a lot of water in the ham!
• Since I couldn't put it in otherwise you must cook the ham about 3 1/2 to 4 minutes per pound depending on the size of the ham and how much it cools down the oil.
• Obviously a smaller ham will take less time if the oil is hotter and a bigger ham will take longer even with the oil hot.
• If when you start the oil cools down don't worry just watch the temp and adjust your cooking time.
• Also for a bigger ham you would want to use less oil in the deep fryer so it doesn't overflow when the ham is lowered inches.

DEEP FRIED HAM AND EGG ROLLS

Steps:

• 1. Mince ham and scallion. Beat eggs. Trim off bread crusts break bread into soft crumbs. Mix ingredients together, blending in flour and salt.2. Form mixture into walnut-size balls. Meanwhile, heat oil.3. Add meat balls to oil a few at a time and deep-fry until golden. Drain on paper toweling. Serve hot.VARIATION: After step 2, roll ham-and-egg balls in rice flour noodles broken in 1/2-inch lengths. (When deep-fried, the noodles will curl up.)