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Crispy Coating
1
⁄2 cup milk Flour
1 egg, beaten Salt and Pepper
Beat milk and egg together. Combine flour and seasonings. Dip
food into milk-egg mixture, then coat in seasoned flour. Fry food
according to timetable above.
Beer Batter
1
1
⁄2 cups flour 1
1
⁄2 cups beer
Thoroughly combine flour and beer in a large bowl. Cover and
allow the batter to sit at room temperature for 3 hours or longer.
Dip food in batter and fry according to timetable on page 4. If
desired, you may fry beer battered foods without the frying basket.
Milk Batter
1 cup flour 2 eggs, beaten
1
1
⁄2 teaspoons baking powder
1
⁄2 cup milk
1
⁄2 teaspoon salt
Sift together flour, baking powder, and salt. Add eggs and milk.
Stir batter until smooth. If a thinner batter is desired, add more
milk. Dip food in batter and fry according to timetable on page
4. If desired, you may fry milk battered foods without the frying
basket.
Quesadilla Crispers
1
⁄4 pound fresh sausage
1
⁄4 pound jalapeño jack
(chorizo, Italian, etc.) cheese, shredded
1 cup refried beans (1-cup)
1
⁄4 cup finely chopped onion 8 (7-inch) flour tortillas
1
⁄4 cup diced canned 1 tablespoon flour
green chilies, drained 2 tablespoons cold water
Cook sausage until done, breaking it up as it cooks. Combine
sausage, beans, onion, chilies, and cheese.
Makes about 1
1
⁄2 cups.
Cut tortillas into quarters. Place about 1 teaspoon of bean mixture
in center. Brush edges with mixture of flour and water. Fold in
half and press to seal; keep covered as you work. Continue until
all are made.
Makes 32.
Let stand 5 minutes before frying to allow edges to stick together.
Deep fry 3 or 4 at a time at 375˚ for 2 minutes. Drain on paper towels.
Alternate method: Cut tortillas into 8 pieces. Fry in hot oil. Heat
bean dip and serve with fried chips.
Apple Pie Fritters
1 cup all-purpose flour
1
⁄2 tablespoon ground
2 tablespoons sugar cinnamon
1
1
⁄2 teaspoons baking powder 4 tablespoons sugar
1
⁄4 teaspoon salt 3-4 apples, peeled, cored,
2
⁄3 cup milk, minus sliced
1
⁄4 inch thick
1 tablespoon 2 teaspoons ground
1 tablespoon brandy nutmeg
1 egg yolk 2 egg whites
1 tablespoon butter, melted
In medium bowl, mix together flour, sugar, baking powder, and
salt. In a second bowl, whisk together milk, brandy, egg yolk,
and melted butter. Gradually stir into dry ingredients until
smooth. Set aside.
Mix together cinnamon and sugar. Sprinkle over both sides of
apple slices, saving remainder to dust over finished fritters.
Sprinkle slices lightly with nutmeg. In clean bowl, beat egg whites
until stiff, but not dry. Fold into reserved butter.
Dip several apple slices into batter to coat evenly, letting excess
drip off. Carefully place 1 to 2 slices at a time into preheated oil.
Deep fry at 375˚ for 3 to 4 minutes, turning once. Drain on paper
towels. Sprinkle both sides with reserved cinnamon and sugar
mixture. Best served warm.
Jalapeño Kickers
12 fresh jalapeño peppers 2 tablespoons bread
or 1 (3
1
⁄2 ounce) can crumbs
jalapeño peppers
1
⁄4 teaspoon onion salt
Cream Cheese
1
⁄8 teaspoon garlic salt
1
⁄2 cup flour
1
⁄4 teaspoon vegetable oil
1 egg
1
⁄4 cup flour
1
⁄2 cup milk 1 teaspoon sugar
C
AUTION: Wear plastic gloves when working with peppers. Do
not touch eye area.
To prepare fresh jalapeño peppers: rinse, cut in half lengthwise,
remove seeds and stems, place in boiling water and remove after
2 minutes; drain well. To prepare canned jalapeño peppers: drain,
cut in half lengthwise, and remove seeds and stems.
Fill each pepper half with cream cheese until slightly rounded.
Place
1
⁄2 cup flour in separate bowl, set aside. In a second bowl,
beat egg with milk. In a third bowl, prepare breading by
combining bread crumbs, onion salt, garlic salt, and oil. Stir in
flour and sugar until mixed thoroughly. Roll each pepper in flour,
dip in egg mixture, and then cover with breading. For a heavier
breading, dip in egg mixture again and cover with breading a
second time. Gently set aside until ready to deep fry.
Deep fry at 375˚ approximately 1 to 2 minutes or until golden
brown. (Tip: Remove immediately if cream cheese filling appears
through the coating.) Place fried peppers on paper toweling. Serve
warm. If desired, serve with salsa.
VARIATIONS: Substitute shredded cheddar cheese in place of
cream cheese filling. Pack firmly. Or substitute a mixture of
cream cheese and shredded cheddar cheese in place of cream
cheese filling.
Crab Fritters
1
⁄2 green pepper, finely 1 teaspoon sherry
chopped (about
1
⁄3 cup) 1 teaspoon paprika
1 garlic clove, minced
1
⁄4 teaspoon cayenne
3 tablespoons minced pepper
parsley 1 egg, beaten with 1
2 tablespoons butter teaspoon water
2 tablespoons olive oil Flour
1
⁄2 cup flour Dry bread crumbs
1
⁄2 cup milk
6 ounces frozen or
canned crab meat
In saucepan, cook green pepper, garlic, and parsley in butter and
olive oil until tender. Stir in flour. Add milk, stirring constantly,
until mixture thickens. Shred crab meat, removing cartilage. Add
crab, sherry, paprika, and cayenne pepper to milk mixture. Chill
for 2 hours. Shape into 1-inch balls using a 1-tablespoon scoop.
Roll in flour, then dip in egg and water mixture. Roll in crumbs.
Refrigerate until time to serve. Deep fry 3 or 4 at a time at 375˚,
turning once, until desired brownness is reached. Remove from
oil and drain on absorbent paper. Repeat until all are fried.
Makes about 1
1
⁄2 dozen.