Deep Fat Frying Recipes

Cheese Croquettes

  • 3 tablespoons butter
  • 1/3 cup flour
  • 2/3 cup of milk
  • 2 egg yolks
  • 1/3 cup of grated cheese
  • 1 cup mild sof cheese cut in small pieces
  • salt pepper, and a dash of cayenne

Melt butter add floud and milk and cook until it thickens. Drop egg yolks into this mixture and stir well. Then add grated cheese and cook slowly over water. Remove from fire and add cheese cubes and seasoning. Spread in shallow pan and cool. Turn on board and cut in strips. Dip in crumbs, then in eggs and crumbs and fry in deep fat at temperature of 385 degrees. Drain on brown paper.

Chicken Croquettes

  • 1 3/4 cups finely chopped cold cooked chicken
  • 1/2 teaspoon salt
  • 1/4 teaspoon celery salt and dash of cayenne
  • 1 teaspoon lemon juice
  • 1 cup thick white sauce (recipe below)
  • few drops of onion juice

Cool this mixture. Then shape, dip in crumbs and fry in deep fat at temperature of 395 degrees. Croquettes fry best if allowed to be in warm place. If ice cold they will absorb grease.

Doughnuts

  • 1 cup granulated sugar
  • 3 level tablespoons butter
  • 2 eggs
  • 1 cup milk
  • 1/4 teaspoon lemon extract
  • 4 3/4 cups flour
  • 2 teaspoons cream of tartar (in flour)
  • 1 teaspoon soda (in milk)
  • 1/2 teaspoon salt
  • 1 teaspoon nutmeg

Cream the butter and add sugar gradually and then the eggs, well-beaten, the milk to which soda has been added, three cups of flour to which cream of tartar has been added. Mix well, add seasoning and remainder of flour. Take about one-third of mixture on board, using extra flour so dough can be handled. Pat or roll lightly and cut. Fry in lard at 375 degrees and drain on brown paper.

To sugar doughnuts: Keep powdered sugar in box or paper bag and put cakes in four or five at a time and shake. This is the most economica1 method.

French Fried Potatoes

Wash and pare small potatoes. Cut in eighths lengthwise. Soak in cold water one hour and drain dry in towels. Put potatoes in wire basket and fry in deep fat at temperature of 400 degrees. The cold potatoes will lower the temperature of the fat to about 325 degrees. Let cook for about seven minutes, then remove from fat and heat fat to 385 degrees. Put potatoes back into fat and they will brown nicely.

Fritters

  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 2 tablespoons cornstarch
  • 4 tablespoons sugar
  • 1/4 tablespoon salt
  • 1 egg, separated
  • 1/4 cup milk
  • 1 tablespoon olive oil

Mix dry ingredients and sift three times. Add beaten yolk of egg and the milk to this mixture. Add oil and beat until smooth. Drop by spoonfuls into fat at 390 degrees (using Taylor Fat-Frying Thermometer). When golden brown take out with skimmer and drain on brown paper. Sprinkle with powdered sugar. These fritters can be opened and filled with marmalade or preserves. In using vegetable or fish, omit sugar in batter mixture.

Swedish Timbals (recipe makes 32)

  • 3/4 cup flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 cup of milk
  • 1 egg
  • 1/2 tablespoon olive oil

Mix dry ingredients and add milk gradually. Then add egg (unbeaten). Mix well and add olive oil. Pour into deep straight cup. Have fat at temperature of 410 degrees. Lower timbal-iron into fat. Remove when hot. Wipe bottom of iron on paper. Dip into batter to within on-half inch of top and fry until brown.

White Sauce for Croquettes

  • 1 cup milk
  • 2 1/2 tablespoons butter
  • 1/3 cup flour
  • salt and pepper to taste

Melt butter and add flour and seasonings. Stir well and add milk and cook in double boiler until smooth.