Tag Archives: Fried

Cauliflower Cutlets

Spiced Indian Stlye Cauliflower Cutlets

I love this simple recipe that requires very little time.

Ingredients
4 eggs
1/2 cup ground pork rinds or almond flour (if using almond flour, add 2 tablespoons of water)
6 cups steamed and mashed cauliflower (entire head of cauliflower)
1 cup freshly grated Parmesan cheese
1⁄2 teaspoon garam masala
1⁄2 teaspoon ginger paste
1/2 teaspoon garlic paste
1/2 teaspoon sea salt
freshly cracked pepper
4 tablespoons of cilantro, finely chopped
4 green chillies, finely chopped
6 green onions, chopped
1 lb of sugar-free cooked bacon, crumbled
Bacon grease or any fat of choice for frying

Directions
In a large bowl, beat the eggs on high until they are nice and fluffy. Add the ground pork rinds and continue beating the mixture.

Add the remaining ingredients, all expect for the bacon grease.

Cover your hand in grease and form patties that are 1 inch thick and 3 inches in diameter. This should make 16 cutlets.

Fry 4 at a time in a pan heated to medium- high. It will take 1-2 minutes per side. Set on a paper towel for the excess grease to come off. Serve plain or with greek yogurt, my spicy yogurt sauce or spiced jalapeno sauce.

Fried Vegetable and Paneer Kofta Balls

Fried Vegetable & Cheese Kofta BallsKofta Ball Ingredients
2 cups cauliflower, grated
2 cups cabbage, grated
1 cup almond flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Asafoetida (omit if you do not have it)
1 teaspoon garam masala
1 teaspoon ground cumin
1/2 teaspoon coriander powder
1/2 teaspoon turmeric
1/4 teaspoon cayenne
2 tablespoons garlic paste
1 tablespoon ginger paste
1 teaspoon poppy seeds lightly roasted and ground into a powder
3 tablespoons cashews ground into a thick paste
24 cubes of paneer cheese
Enough coconut oil to fry the koftas in (feel free to use any oil that you have at home)
Set aside another 1/2 cup of almond flour so you can roll the balls in the inf you want a more defined exterior coating.

Mint Chili Sauce Ingredients
1 1/2 teaspoons garlic
2 tablespoons mint leaves
1/4 piece of red chili pepper
1/2 cup yogurt
1/2 lime, juiced
1/4 teaspoon salt
1/8 teaspoon black pepper

Kofta Ball Directions
Combine all of the ingredients together but the last two. Allow them to sit in a large bowl together for 30 minutes to allow the dry ingredients to get absorbed into the vegetables and the flour to absorb all of the liquid.

You can make the balls as large or as small as you want. I like to make them big enough so I can safely pop one in my mouth without looking like I just stuffed my face. Place a piece of paneer at the center and then roll the dough into balls. This recipe usually makes 24.

Bring the oil up to 350 degrees F.

Fry a few at a time, make sure you do not overcrowd the pan so the temperature stays up and they all brown evenly. Allow the balls to dry on paper towels. Serve with the sauce.

Mint Chili Sauce Directions
Combine all of the ingredients together in the blender and blend. Serve on the side or directly over the fried balls.

South Indian Spiced Plantain Chips

I have been craving the foods that remind me of my childhood, what amazing memories. I was lucky to have an amazing childhood in India as well as in the states. My parents did not have much when we first came to this country, but as a child, I never knew that. As far as I was concerned, I had the best life ever! Food always triggers these memories and nostalgia. One of my favorite memories includes watching my mom make plantain chips and sneaking bites. Then all of us would pile onto the couch and watch movies. South Indian Spiced Plantain Chips

I would always get cold and the family would send me upstairs to get us covers, being the youngest those duties always fell to me. I remember being so scared of the dark (thanks mom and your lifetime movies filled with murder and psychos) and I would have them call my name every 30 seconds and they were under direct orders to come running and find me if I didn’t answer. If I didn’t answer, it meant that the murderers and kidnappers had gotten me. Aaah, childhood memories. I promise, I really did have an amazing childhood; I was never kidnapped or killed by mysterious Lifetime characters. 😉

This is also my go-to present for the holiday season. My family loves it and I spend an entire day cooking up plantains and shipping them to loved ones throughout the US. My sister gets a huge shipment of these goodies and I always get a call a few weeks later asking if I intend to make more. They don’t last long.

I love making these plantains; they have a hint of sweetness and are better than any chips you can buy in the store. Plantains are prominently used in Latin, African and Asian cuisine and were introduced to the western world thanks to commerce and wide-spread distribution systems. Plantains are classified as fruit and in the banana family and are known by many as the “cooking banana.”

When it comes to the oil you fry in, I have a few tips. First, never use olive oil. Olive oil loses its nutrients when cooked at high temperatures. Use it for simple sautéing on low or dressing salads where the taste is prominent. The best oils to use are coconut oil (organic because so many pesticides and other containments are used in 3rd world countries where coconut oil is produced), butter, lard (I love lard, you should too) and grape seed oil.

This easy recipe will replace your usual bagged treats that are filled with hydrogenated oils filled with trans-fatty acids.

Ingredients
6 cups Peanut oil
Plantains (raw) 4 to 5 (You will want to double this recipe because they go so fast)
¼ cup water
½ tablespoon salt
½ tablespoon black pepper
1 tablespoon turmeric powder
½ tablespoon chili powder

Directions
Plantains are difficult to work with, this trick will make the task and fruit manageable. Score the sides of the plantain with a knife, do not touch the flesh of the fruit but break through the peal. Rinse the fruit and make sure you leave extra water on the plantain. Microwave on high for 1.5 minutes. Let cool and peal, this will make the process much easier and less slimy. Plantains dry out and oxidize (brown) quickly, so I like to peel and slice as I go, similar to an assembly line.

Using a mandolin, slice the plantain. I like to use the thinnest setting possible, this will make a crunchier and yummier chip.

Heat the peanut oil in a thick frying pan (preferably a cast iron) to 375 degrees F. There should be a minimum of 3 inches of oil to allow the chips to cook thoroughly.

Combine the remainder of the ingredients in a small bowl and set aside.

Test the oil by throwing a piece of the plantain peel, if it sizzles and cooks up quickly, you are ready to go. Don’t forget to remove the peel from the oil.

Place the plantains in the hot oil using a metal spider spoon. Move the plantains around to ensure that they cook on both sides and that they do not stick together.

Once the plantains begin to get some color, add a tablespoon of the liquid mixture to the oil and move the plantains around to ensure they are fully coated. Be careful because it will bubble and pop, do not get burned.

Remove from the heat when they are a golden brown color and place on a paper towel to dry. You do not want these to brown too much or the flavor will change.

Continue the process until you run out of plantains.

Keep these in an airtight glass or metal container and they will last up to 2 weeks. Something about plastic makes them lose their crunch and what is a chip without crunch?

Indian Spiced Coconut Doughnut (Low-Carb Version)

My mom makes an amazing Indian sweet that reminds me of doughnuts. I took her recipe and have altered it to make my version, I call it the Indian Spiced Coconut Doughnut.  It isn’t too sweet and have the perfect hint of spice, if you want to take it a step further, you can add the optional glaze and coating of coconut flurries to make it dramatically delicious. I make a low-carb version that tastes even better, yes- I am serious!Indian Spiced Coconut Doughnuts

Ingredients
1 1/2 cups coconut flour, please run this through the food processor to get it as fine as possible
1/2 cup coconut flurries
1 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon cardamom seeds, crushed
3/4 teaspoon ground cloves
1/2 cup sugar substitute (I prefer liquid stevia)
5 large eggs
1 cup coconut milk
1/4 cup buttermilk
5 tablespoons butter, melted
3-4 cups of oil for frying

Optional Glaze
1/4 cup coconut milk
1/4 cup sugar substitute
1 1/2 cups shredded coconut flurries

Directions
Combine the coconut flour, coconut flurries, salt, baking powder, baking soda, cardamom, cloves and sugar in a large bowl and whisk together.
In another medium bowl, whisk together the egg, coconut milk, buttermilk and butter together until it is light and fluffuy.
Slowly incorporate the wet mixture into the dry mixture and fold them in together.
Fill a large heavy bottom pan with 4 inches of frying oil and heat to 370 degrees F.
Drop a tablespoon of batter into the oil and allow it to fry for 2-3 minutes on each side until golden brown. Do not overcrowd the pan or the temperature will fall.
Remove the doughnuts and allow them to drain on paper towel.

Optional Glaze
Combine together the coconut milk and sugar substitute and whisk.
Drop the doughnut in the glaze, remove with forks and then roll in the shredded coconut.

Indian Spiced Coconut Doughnut

My mom makes an amazing Indian sweet that reminds me of doughnuts. I took her recipe and have altered it to make my version, I call it the Indian Spiced Coconut Doughnut.  It isn’t too sweet and have the perfect hint of spice, if you want to take it a step further, you can add the optional glazeIMG_0670 and coating of coconut flurries to make it dramatically delicious.

Ingredients
2 cups
1/2 cup coconut flurries
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cardamom seeds, crushed
3/4 teaspoon ground cloves
1/2 cup sugar
2 large eggs
1 cup coconut milk
1/4 cup buttermilk
5 tablespoons butter, melted
3-4 cups of oil for frying

Optional Glaze
1/4 cup coconut milk
1/4 cup powdered sugar
1 1/2 cups shredded coconut flurries

Directions
Combine the flour, coconut flurries, salt, baking powder, baking soda, cardamom, cloves and sugar in a large bowl and miso together.
In another medium bowl, whisk together the egg, coconut milk, buttermilk and butter together.
Slowly incorporate the wet mixture into the dry mixture.
Fill a large heavy bottom pan with 4 inches of frying oil and heat to 370 degrees F.
Drop a tablespoon of batter into the oil and allow it to fry for 2-3 minutes on each side until golden brown. Do not overcrowd the pan or the temperature will fall.
Remove the doughnuts and allow them to drain on paper towel.

Optional Glaze
Combine together the coconut milk and powdered sugar and whisk.
Drop the doughnut in the glaze then roll in the shredded coconut.

The Chips of Fish & Chips (The Best Fries You Have Ever Had!)

This is a very easy recipe and I know it requires an extra step, but trust me, soaking the potatoes overnight in cold salt water will make it taste even better!Fish and Chips

Ingredients
4-5 large russet potatoes
1 tablespoon salt
5 quarts coconut oil, peanut oil, grape seed oil or safflower oil

1/2 teaspoon kosher salt

Directions
Soak the cut potatoes overnight in a large container with enough water to cover all of the potatoes and 1 tablespoon of table salt.

In a large dutch oven, heat the oil to 320 degrees F.

Drain the potatoes and pat dry to ensure no water remains on them.

Fry the potatoes for 2-3 minutes in small batches (you want to keep from overcrowding the pan, when you put the cold potatoes in the hot oil, the temperature of the oil will come down, by frying them in small batches you can keep the temperature high.)

Allow the fries to cool to room temperature.

Turn the temperature of the oil up to 400 degrees F. Cook the potatoes again in small batches until they are golden brown, this will only take a minute or two. Allow them to drain and sprinkle with kosher salt when they are still hot.

 

The Fish of Fish and Chips

I will be the first to admit that I don’t like seafood. It smells funk and I am just not a fan! I do love shrimp, any seafood that has been fried, fried calamari, sushi, lobster, crap and scallops.

But back to frying things- I am a huge huge huge fan of anything fried! I came up with this beer batter a few years ago when I realized that the fish wasn’t crunch enough (so  added the cornstarch step) and the actual batter portion was too heavy (I added the beer.) If you don’t drink, no worries, just use something plain carbonated water.

IngredientsFish and Chips
½ cup cornstarch
2 cups self-rising flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon black pepper
¼ teaspoon cayenne pepper
¼ teaspoon Old Bay Seafood Seasoning
1 bottle of dark brown beer, ice cold
1 quart safflower, peanut or grape seed oil (these oils give you the best results)
1 1/2 pounds whitefish (You want a firm fish that can hold up to the frying. These fishes include tilapia, Alaskan cod, hake and halibut. Cut these fish into 2 inches wide and leave the length alone.)

Directions
Heat the oil in a large heavy bottomed pan over high heat. You want the temperature to be at least 350 degrees F.
In a large bowl, whisk together the dry ingredients (excluding the corn flour) and beat the beer into it. The batter should be clump-free and smooth.
Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.
Dip the fish in corn starch; you only want a small amount so pat the excess off. Dip the fish in the batter and then into the hot oil. It will only take 2 minutes on each side to get the fish fully cooked.
Place the fish on paper towel or cookie rack to allow the excess oil to drip off.
Serve!