Tag: Fried

Fried Zucchini

Fried zucchini is another one of my new favorite ways to serve this polarizing squash. The flour crust brings some texture to the squash, and the butter add a good flavor to the side that makes it very enjoyable. I have some advice though based on my mistakes. First, heat the oil fully before hand. I started with barely any butter in the pan and no oil, so quickly my mixture became a thick rue. I was adding oil as it cooked just to get some liquid in the pan. Also, make sure you get off loose flour before it enters the pan. You don’t want an even messier oil after you flip you zucchini over. Finally, I also plated the fried zucchini right away, however I would have benefited by letting them strain on a disposable plate first.

What You Will Need
  • 1 Medium/Large Zucchini
  • 3 Tbsp Butter
  • 1/4 cup Oil
  • 1/4 cup Flour
  • Large Frying Pan/Dutch Oven
  • Large Ziploc bag
Instructions
  1. Wash and slice a zucchini into 1/2 to 1/4 inch thick slices.
  2. Heat a large frying pan over medium high heat. Add 3 Tbsp butter, and 1/4 cup oil.
  3. In a large Ziploc bag, add 1/4 cup flour. Add your slices into the bag a few at a time, and cover thoroughly in flour.
  4. Shake off flour, and add to the hot oil. Cook until golden brown on both sides. Remove from oil and strain on a paper towel lined disposable plate. Let strain for about 5 minutes before serving.
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Sweet and Sour Chicken

To make sweet and sour chicken, you need your chicken and your sauce. For my sauce, I used a bottle of La Choy sweet and sour sauce. This sauce was not as overly sweet as you would find at most Chinese restaurants. This sauce was more on the bitter side, and was unique with some red pepper flakes that don’t add too much heat, but enough to taste it. If you wanted to make is sweeter, the bottle suggested, you could mix in some crushed pineapple, or you could just add some pineapple juice. This is a high quality product, and it will give you a new experience of the classic sweet and sour chicken. For my chicken, I pretty much followed my chicken nugget recipe. However, there are a few things I need to note. First, I was reusing canola oil. Because the oil was already used, the flavor was a little off, also, I’ve heard canola oil gets a weird flavor when fried, so I also recommend using an oil other than canola. I also coated my chicken twice for a crispy crust, but if you wanted the normal smooth finish, I recommend using half corn starch and half flour. I’ve seen many people also use only corn starch to achieve that smooth fried chicken finish.

  1. Heat 3 cups oil in a large dutch oven over medium heat.
  2. In a wide mouthed bowl add 1 egg and 1/4 cup water, and in another wide mouthed bowl, add 1 cup of flour, 2 tsp paprika, and 1 tsp soy sauce. Mix both bowls.
  3. Take 4 thawed chicken tenderloins, and cut into bite sized pieces. Place on to the side.
  4. Coat your chicken in egg, then transfer the chicken to your flour mixture and coat evenly. You can repeat egg then flour if you want a crisp chicken finish.
  5. Place your coated chicken into your hot oil. Cook on each side for 4 minutes, or until internal temp reaches 165 F. Remove chicken and place on a paper towel to strain before serving.
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Mashed Potato Fried Cakes

If you have leftover mashed potatoes, this is a fun use. These fried cakes are delicious and a fun side for breakfast, lunch, or dinner. Salt your cakes as needed, and enjoy the creamy center with a crispy and fried exterior.

  1. Heat a large skillet over medium high heat. Add 3 Tbsp oil and heat till hot.
  2. In the pan create 2-4 mashed potato mounds the size of your spatula. You will need to cook for 4-5 minutes to create the crust and to flip it in one piece. You can tell you are getting close when the bottom edge is golden and crackley.
  3. Flip you cakes, reshape and press down on your cakes to desired thickness. Cook for another 4-5 minutes. Remove from heat, plate and serve.
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Deep Fried Ravioli

Fried ravioli was an interesting experience. On one hand it’s fried noodles, so it tastes like Chinese food. At the same time it’s cheese filled, and tastes oddly like mozzarella sticks. The buttery flavor that the ravioli absorbs makes this a fun finger food for parties, or a playful dinner. Serve these as they are for a fun unique flavor, or serve them with sauce for a buttery mozzarella stick experience. These are very hot, and will be very hot even after you let them cool for 5 minutes.

  1. In a large sided dutch oven, heat 1/2 inch of oil over medium heat. Heat till oil is shimmering.
  2. Add ravioli to hot oil. Cook on first side for 3 minutes, then flip and cook for another 3 minutes, or until cheese begins to leak out.
  3. Strain on a paper towel lines plate, wait 5 minutes before serving. Optional serve with pasta sauce.
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Fried Pork Chops

I started frying pork chops this summer and it is my favorite way to cook pork! The crisp breading and the high heat makes the fat able to just melt in your mouth. I used a large dutch oven for my frying, and I used a pie plate to hold my flour. By adding extra herbs and ingredients to the flour you can add extra flavoring to the pork chops, but my best advice would be to serve them with a side that is very flavorful, or with a sauce or gravy that has a complimenting flavor.

  1. Place 1/2 cup of flour for every 4 pork chops in a shallow large dish.
  2. In a large and high sided pot/dutch oven, heat 2/3 cups of oil on medium high heat until rather hot.
  3. Rinse pork chops under very gentle cold water and transfer to small plate.
  4. Flip pork chops in the flour one at a time until the flour sticks to the whole surface and place gently down into oil.
  5. Cook each pork chop 2-3 minutes per side or until the crust turns golden.
  6. Let rest on paper towel lined plate for 3 minutes before serving.
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