FRIED MOZZARELLA STICKS
Provided by Valerie Bertinelli
Categories appetizer
Time 1h10m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cut the mozzarella into approximately 2-1/2-by-1/2-inch sticks (you should have about 16 sticks, depending on the shape of your mozzarella).
- Put the flour in a small bowl. Beat the milk with the eggs in another bowl. Stir together the breadcrumbs and Parmesan in a third wide, shallow bowl.
- Working one at a time, coat a mozzarella stick in flour and shake off the excess. Dip the stick in egg, letting the excess drip off, then add it to the breadcrumbs and roll it to coat. Dip the stick in the egg one more time, again letting the excess drip off, and roll it in a final coat of breadcrumbs. You can pat the mozzarella stick gently between your hands to smooth out the coating. Transfer the coated mozzarella stick to a platter. Repeat with the remaining mozzarella sticks. Refrigerate the mozzarella sticks until cold, about 15 minutes.
- Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350 degrees F. Have a large brown paper bag ready for the fried sticks (they will stick to paper towels). Add half of the mozzarella sticks and fry, turning once, until golden brown on both sides, about 1 minute total. Transfer to the paper bag to drain. Return the oil to 350 degrees F (this is important, as the cheese will seep out if it is not hot enough) and fry the remaining mozzarella sticks.
- Serve hot with Homemade Pizza Sauce on the side.
- Heat the oil in a medium saucepan over medium-high heat. Add the oregano, garlic and red pepper flakes and cook, stirring, until the garlic is golden brown, 1 to 2 minutes. Add the tomatoes, basil and 1/2 teaspoon salt and bring to a simmer. Reduce the heat to medium and simmer, with the saucepan loosely covered in foil to avoid splattering and stirring occasionally, until fairly thick, 5 to 10 minutes, depending on your tomatoes. Remove the basil.
DEEP FRIED EGGPLANT
Provided by Food Network
Categories side-dish
Time 23m
Yield 2 servings as a side dish or appetizer
Number Of Ingredients 16
Steps:
- Place the flour, egg, and bread crumbs each in 3 small bowls. Add the 1/2 teaspoon of salt to the egg and whisk to combine. Season the bread crumbs with the tablespoon of Essence and stir with a fork or your hands to thoroughly combine.
- Dredge each piece of eggplant in the flour, coating thoroughly and then shaking to remove any excess flour. Coat each piece with the egg, then dredge in the bread crumb mixture, pressing to make the bread crumbs adhere. Transfer the eggplant pieces to a rack or to paper towels to let them dry slightly before frying.
- In a deep, heavy skillet heat 1/2-inch of vegetable oil to 375 degrees F. Fry the eggplant pieces, in batches if necessary, for about 1 minute on each side, or until golden brown. Transfer with tongs to paper towels to drain. Sprinkle lightly with salt before serving. Serve with marinara sauce, or as desired.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
DEEP-FRIED SNICKERS ON A STICK
Provided by Food Network Kitchen
Categories dessert
Time 2h33m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Push each candy bar onto a skewer or popsicle stick; refrigerate for at least 2 hours or overnight.
- Whisk the flour and baking soda in a medium bowl. Whisk in the seltzer to make a smooth batter (about the consistency of pancake batter). Heat 4 to 6 inches of vegetable oil in a deep pot until a deep-fry thermometer registers 330 degrees.
- Hold the Snickers by the skewer and dip into the batter, turning to coat. Carefully place the Snickers in the hot oil (skewers and all); fry, turning as needed, until crisp, 1 1/2 to 2 minutes. Use tongs to remove each bar by the stick; drain on paper towels or a rack and serve warm.
PARMESAN CHICKEN STICKS
Steps:
- Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips.
- Combine the flour, salt, and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the breadcrumbs and Parmesan on a third plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through. Don't crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a skewer or stick.
- You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a preheated 200 degree F oven.
GIADA DE LAURENTIIS MOZZARELLA STICKS
I love fried mozzarella sticks. I saw this on Everyday Italian starring Giada De Laurentiis. It looked yummy! Let me know what you think.
Provided by Iron Woman
Categories < 4 Hours
Time 2h40m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend.
- Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl.
- Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet.
- Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time.
- Cover and freeze until frozen, about 2 hours and up to 2 days.
- Heat the oil in a large frying pan over medium heat.
- Working in batches, fry the cheese until golden brown, about 1 minute per side.
- Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve with the Marinara Sauce.
- Marinara Sauce:.
- In a large casserole pot, heat the oil over a medium-high flame.
- Add the onions and garlic and sauté until the onions are translucent, about 10 minutes.
- Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Sauté until all the vegetables are soft, about 10 minutes.
- Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
- Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using).
Nutrition Facts : Calories 1558.1, Fat 121, SaturatedFat 35.6, Cholesterol 280.3, Sodium 3125.2, Carbohydrate 74, Fiber 15.6, Sugar 17, Protein 56
UNCLE BILL'S DEEP FRIED ZUCCHINI STRIPS
An excellent snack or appetizer at any time or at a party. I have been making this recipe for over 30 years. Enjoyed by all that love zucchini.
Provided by William Uncle Bill
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash and trim zucchini, (DO NOT PEEL).
- Cut zucchini into about 2 1/2" long by 1/2" thick strips.
- In a medium-size mixing bowl, beat eggs and milk until fluffy.
- In a plastic bag, add flour, seasoning salt and shake well.
- In a separate plastic bag, add finely crushed saltine crackers.
- Dip zucchini strips in egg mixture.
- Drop into flour mixture and shake well to coat.
- Dip again into egg mixture.
- Drop into crushed crackers and shake well to coat.
- Heat olive oil to 325 F to 350 F in a medium-size frying pan or use a deep fryer.
- Drop coated zucchini (a few at a time) in the hot oil and cook until lightly browned, about 2 minutes, turning once, (DO NOT OVERCOOK).
- Zucchini should be crunchy.
- Serve immediately with Bearnaise Sauce as a dip.
- SAUCE FOR DIPPING: Prepare contents of Bearnaise sauce according to package directions or make your own.
- NOTE: Instead of using plastic bags, place the flour mixture in a mixing bowl, and the crumbs in a separate bowl. This will not be quite as messy.
- Also, Panko crumbs would be excellent or cornflake crumbs.
- See recipe #382043.
KITTENCAL'S FRIED PARMESAN ZUCCHINI STICKS
These have been a long time family favorite, use only dry breadcrumbs for this as fresh will not stick to the zucchini, the cayenne is only optional add in for some heat --- if desired you may slice the zucchini into rounds instead if sticks--- also see my recipe#244592
Provided by Kittencalrecipezazz
Categories Cheese
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a shallow bowl whisk the eggs with water.
- In another shallow dish combine dry bread crumbs, flour, Parmesan cheese, Italian seasoning, dried parsley, seasoned salt, black pepper, garlic powder and cayenne pepper (if using).
- Dip the zucchini sticks in egg/water mixture (allowing any excess to drip off) then coat into the breadcrumb mixture.
- Heat oil in a skillet until hot.
- Fry zucchini in hot oil until golden brown and crispy, turning occasionally.
- Transfer to a paper towel-lined plate.
- Serve immediately.
Nutrition Facts : Calories 110.8, Fat 3.5, SaturatedFat 1.4, Cholesterol 74.2, Sodium 160.8, Carbohydrate 13.7, Fiber 1.4, Sugar 2.1, Protein 6.4
More about "deep fried saffron parmesan sticks food"
FRIED BREADSTICKS: 10 MINUTE RECIPE • DEEPFRIEDHONEY
From deepfriedhoney.com
Reviews 2Estimated Reading Time 3 minsServings 8Total Time 10 mins
PARMESAN STICKS - CRISPY GOLDEN PARMESAN STICKS FULL OF …
From nikibfood.com
Estimated Reading Time 2 mins
DEEP FRIED BATTERED EGGPLANT STICKS RECIPE | V FOR VEGGY
From vforveggy.com
ARANCINI (DEEP FRIED RICE BALLS) - FINEDININGLOVERS.COM
From finedininglovers.com
DEEP FRIED ZUCCHINI STICKS RECIPE - REDBOOKMAG.COM
From redbookmag.com
DEEP FRIED ZUCCHINI STICKS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SAFFRON RECIPES
From allrecipes.com
HEALTHY SAFFRON RECIPES | EATINGWELL
From eatingwell.com
DEEP-FRIED FAST FOOD DINNER. MOZZARELLA STICKS AND POPCORN …
From reddit.com
FRIED ZUCCHINI RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
CRISPY AIR FRYER FISH (LEMON PARMESAN BREADING) - SWEET PEAS AND …
From sweetpeasandsaffron.com
SAFFRON | BBC GOOD FOOD
From bbcgoodfood.com
DEEP FRIED ZUCCHINI STICKS - THE BLACK PEPPERCORN
From theblackpeppercorn.com
AMAZON.COM: SAFFRON - SAFFRON / SINGLE HERBS & SPICES: GROCERY ...
From amazon.com
DEEP-FRIED SAFFRON-PARMESAN STICKS - BIGOVEN.COM
From bigoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love