Prep Time: 20 minutes plus marinating Cook Time: 10 minutes Level of Difficulty: Easy Serving Size: 4 via foodrepublic.com
Photo: Gabi Porter
2 chicken breasts 1 cup buttermilk 1/2 cup canned chipotles in adobo sauce, pureed 2 cups flour Salt and pepper 1 bunch cilantro, chopped
Cut chicken breasts into 1 1/2-inch pieces. Place in mixing bowl and cover with buttermilk and pureed chipotle chilis.
Cover and refrigerate overnight.
Once the chicken has had time to sit in buttermilk, dredge the chicken in seasoned flour and fry in a 350 degree fryer.
Once out of fryer, season with salt, pepper and chopped cilantro.
Philly Cheesesteak Jalapeño Poppers Recipe
Prep Time: 30 minutes Cook Time: 45 minutes Level of Difficulty: Easy Serving Size: 24 poppers via foodrepublic.com
Photo: Mark Shaw
1/2 pound ground beef 1/2 yellow onion finely chopped 1/4 pound aged provolone, coarsely shredded 8 ounces Philadelphia cream cheese, softened salt and pepper to taste 24 jalapeños, tops and seeds removed 3 eggs beaten canola or vegetable oil, for frying
Heat a large heavy pan over medium heat, then cook the ground beef until fully browned, breaking up chunks with a wooden spoon.
Remove ground beef to a layer of paper towels using a slotted spoon, and drain off all but a tablespoon of the fat. Allow the beef to cool to room temperature.
Add chopped onions to the hot fat and fry until lightly caramelized, about 8-10 minutes. Remove from pan and allow to cool completely.
When beef and onions are cool, mix them with the cream cheese and provolone until just combined. Season with salt and pepper to taste.
Carefully fill each hollowed-out jalapeño using a small spoon and leave at least 1/2-inch of room from the top.
Dip each jalapeño in the beaten egg making sure to get some inside the top opening, then very gently roll in breadcrumbs making sure to press some inside the opening, creating a plug. Since the outside of jalapeños are smooth and slippery, the poppers may require more than one coat of breadcrumbs to really make them adhere.
Heat enough oil for deep-frying in a large pot over medium heat, about 360 degrees.
Fry poppers in batches being careful not to overcrowd the pot or fryer until deep golden-brown, about 3-5 minutes.
Remove from fryer, drain on paper towels and allow to cool slightly before eating.
Ingredients 12 large chicken drumsticks, skin on 1 cup pickled daikon vegetable oil Roasted Garlic- Soy Glaze 2 cups chicken stock 1 cup soy sauce 1 cup mirin 2 cups roasted garlic cloves, pured 2 tablespoons chopped scallions, for garnish 1 tablespoon roasted and salted sesame seeds, for garnish
In a deep stockpot, heat 6 to 8 inches of vegetable oil until it reaches 375ºF when measured with a candy or deep-fry thermometer. Add the drumsticks and fry for about 8 minutes. Transfer to a cookie sheet andset aside, reserving the oil in the stockpot.
In a medium saucepan, combine all ingredients for the Roasted Garlic Soy–Glaze and bring to a low boil over medium heat. Simmer for 20 to 25 minutes, or until the sauce has reduced by a third. Remove from theheat and set aside.
Heat the reserved oil until it reaches 375ºF again. Fry the drumsticksagain, for 4 to 5 minutes, or until cooked through. Insert a meat thermometer into the thickest part of the leg; when the temperature reads 160ºF, the chicken is done.
Transfer immediately to the saucepan of Roasted Garlic–Soy Glaze and let sit for about 2 minutes to allow the chicken to absorb the flavors.
Shake the excess glaze off and transfer the chicken thighs to a serving platter.
Sprinkle with the chopped scallions and sesame seeds and serve immediately.
Crunchy Pig Skin Popcorn Recipe
Prep Time: 10 minutes, plus chilling and drying time Cook Time: 2 hours, 15 minutes Serving Size: 6 via foodrepublic.com
Ingredients For the popcorn 2 pounds pork skin with a thin layer of fat For the spice mix 2 tablespoons kosher salt 4 tablespoons sugar 2 teaspoons cayenne 1 tablespoon smoked parprika
Place pig skin in stockpot, cover with water and bring to a boil.
Boil skin for 2 hours, until very soft and able to tear apart easily.
Turn pot off and let cool for half an hour.
Remove skin from warm water and lie out onto cooling racks, skin side down, and place in refrigerator for 2 hours.
Once chilled, remove skin from rack and begin to scrape off as much fat as possible. (This is important, the more fat you remove the crispier your popcorn will get.)
Once you have removed all of the fat, dice the skin into ¼-inch cubes and allow to dry out on a sheet tray overnight or until completely dry.
The skin will feel rock hard and inedible, that’s how to know it’s ready.
Once skin is completely dry, drop into a 375F deep fryer and allow to puff. It’ll take about 20 seconds.
Remove what is now the popcorn from the fryer, season with spice mix and serve.
Ingredients 3 eggs 2 cups Coca-Cola 1/4 cup granulated sugar 3 to 4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt vegetable oil for deep frying powdered sugar Pure cola syrup Garnish (optional) whipped cream maraschino cherries
In a large bowl, beat the eggs, then add the Coca-Cola and granulated sugar.
Sift 2 cups of the flour, the baking powder, and salt and add to the Coca-Cola mixture. Mix while adding more flour, until the batter is smooth and not too thick.
Heat the oil to 375°F in a deep fryer.
Drop 1 1/2-inch dough balls into the fryer and cook for 2 to 3 minutes, until golden. Remove them with a slotted spoon to paper towels to drain.
Sprinkle the fried Coke balls with powdered sugar while they are still hot, and douse with cola syrup. Garnish with whipped cream and maraschino cherries, if desired, and serve.
Spicy Cheese-Stuffed Fried Olives
Prep Time: 30 minutes Cook Time: 20 minutes Level of Difficulty: Easy Serving Size: 6 via foodrepublic.com
Photo: Aliya LeeKong
Ingredients 2 tablespoons ricotta cheese, room temperature 2 tablespoons cream cheese, room temperature 2 tablespoons Harissa 2 teaspoons honey 50 large pitted green olives, rinsed and dried 1/2 cup panko or plain breadcrumbs 1/4 cup parmesan 1/4 cup flour 1 egg beaten oil, for frying fleur de sel, (optional)
In a bowl, mix together ricotta, cream cheese, harissa, and honey until uniform. Transfer to a pastry bag fitted with the smallest pastry tip you have. You can also use a Ziploc bag to do this, and use scissors to cut off a small piece of the corner of the bag. Pipe filling into all of the olives.
Set up a dredging station. Mix together the breadcrumbs and parmesan in one bowl. Place the flour in another and the beaten egg in between. Roll the olives in the flour and dust off any excess. Dip into the egg and then roll in the parm-breadcrumb mixture until all are coated.
In a Dutch oven or pot, heat 3 to 4 inches of oil to 360° F. Carefully, drop olives into the oil, working in batches depending on the size of your vessel. Fry until a deep golden brown and remove to a paper towel-lined plate. If the olives are not too salty, sprinkle with a little fleur de sel.
Let cool slightly before serving / eating.
Easy Avocado Fries Recipe
Prep Time: 15 minutes Cook Time: 5 minutes Level of Difficulty: Easy Serving Size: 4 via foodrepublic.com
Photo: Jo Ann Santangelo
Ingredients 2 large ripe avocados 1 cup all-purpose flour 3 large eggs, beaten 2 cups panko breadcrumbs kosher salt for sprinkling oil for deep-frying
Slice avocadoes in half, twist halves apart and remove pit.
Cut each half into three wedges and peel off outer skin.
Dredge each wedge in flour, then soak in egg (leave it in for a few seconds to allow the egg to stick to the flour), roll in breadcrumbs and place on a tray or platter.
Preheat fryer to 350F.
Fry avocado wedges in batches, making sure not to overcrowd the fryer. Remove after 5 minutes, or when they’re golden-brown and crisp-looking.
Drain on several layers of paper towels, sprinkle with salt and serve with your favorite dipping sauce
Buffalo Sweetbreads with Citrus Blue Cheese Recipe
Prep Time: 30 minutes Cook Time: 20 minutes Level of Difficulty: Easy Serving Size: 4 via foodrepublic.com
Photo: Gabi Porter
Ingredients For the citrus blue cheese 1/4 cup blue cheese 1/4 cup sour cream 3 tablespoons heavy cream zest of one Orange zest of one lemon For the sweetbreads 1 cup all-purpose flour 1 cup cornstarch 1 tablespoon smoked paprika 1 cup Frank’s hot sauce 1/4 cup butter, chilled 3 scallions, thinly sliced on a bias
For the citrus blue cheese:
In a mixing bowl, combine the blue cheese, heavy cream and sour cream.
Mix until incorporated and season with salt, pepper and the zest of one orange and one lemon.
For the sweetbreads:
Clean the sweetbreads of any visible membrane using your fingers and a sharp knife.
Drop them in lightly boiling water for about a minute, remove and transfer to a bowl of ice water until cool.
Cut sweetbreads into 2-inch pieces.
Mix flour, cornstarch, salt, pepper and paprika together. Dredge the sweetbreads in the flour and shake off excess.
Fry in a 350-degree fryer until golden brown and drain on paper towels.
In a small saucepan, heat the hot sauce until it starts to bubble, then take off heat and whisk in cold butter.
Place sweetbreads in pan and coat with buffalo sauce.
Garnish with thinly sliced scallions, and serve with citrus blue cheese dressing
Sausage and Sauerkraut Fritter Recipe
Prep Time: 35 minutes plus refrigeration time Cook Time: 45 minutes Level of Difficulty: Easy Serving Size: 24 via foodrepublic.com
Photo: Jeremy Nolan
Ingredients 1 bag fresh sauerkraut, drained 1 large smoked sausage (Bauernwurst or Kielbasa) 4 slices thick-cut smoked bacon 2 tablespoons spicy mustard 1 cup Gruyere 8 eggs 1 cup breadcrumbs For the breading 3 cups flour 1 teaspoon salt 1/2 teaspoon black pepper 3 cups breadcrumbs For the sauce 1 cup mayonnaise 2 tablespoons honey 1/2 cup whole grain mustard
For the fritters:
Cut the bacon and sausage into small pieces.
Heat a medium sized frying pan on medium heat. Add the bacon and sausage and cook for 4-5 minutes or until the bacon is slightly crispy.
Remove from the heat and let cool completely. You can keep the bacon fat that remains in the pan and add it to the mixture to add flavor.
In a large mixing bowl, mix together the drained sauerkraut, mustard, breadcrumbs, 6 eggs and cheese.
When the bacon and sausage is cool, add it to the sauerkraut mixture and mix well. The mixture should be a little firm. Add a little more breadcrumbs to form a nice tight mixture.
Take three bowls, large enough to fit the a few of the fritters into, and keep them separate. Add the flour, salt, and pepper to one bowl, 2 beaten eggs to the second bowl and the breadcrumbs to the third bowl, and keep your bowls in this order.
Take a few of the fritters, place in flour, and roll them around to coat all sides well.
Next, dip the fritters into the egg, coating all sides, then remove to the bowl with the breadcrumbs.
Roll them in the breadcrumbs and place on a plate while you do the others.
Once you get all of them breaded you should place them in the refrigerator for at least in hour. Overnight is even better. You want them to be very cold so that they stay together easily.
Using a large Dutch oven or small stockpot, heat up the oil to 350º F. If you don’t have a thermometer just take a little piece of breadcrumb and drop it into the pan. If it sizzles, then it’s ready.
Add the fritters one at a time leaving enough room for them to float around. If you put too many in at the same time the oil will cool too fast and the fritters will come out greasy and undercooked.
Fry the fritters in the oil for about 5 – 6 minutes. Using a slotted spoon, carefully remove them and place on a plate lined with a paper towel. Continue to fry them until all of them are done.
For the Dipping Sauce: In a small mixing bowl, combine the mayonnaise, honey, and mustard and mix well.
Ingredients 1 gallon peanut oil 1 cup turkey chili’s, preferably Trader Joe’s 1/2 cup water 1 cup buttermilk 1/2 cup pale ale 1 tablespoon white sugar (optional) 1 jalapeno pepper, diced with ribs and seeds removed (optional) 1 cup yellow cornmeal 1 cup all-purpose flour 2 teaspoons sea salt 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon cayenne pepper 1 teaspoon chili powder 8 links Andouille sausage 1 cup cornstarch
For the batter:
In a blender or food processor, purée the chili with the water. Transfer to a medium bowl and add the buttermilk, beer, sugar, if using, and jalapeño, if using. Stir to combine.
In another medium bowl, combine the cornmeal, flour, salt, baking powder, baking soda, cayenne pepper, and chili powder.
Add the chili mixture to the flour mixture, stirring just enough to bring the batter together; there should be lumps. Set aside for 10 minutes.
For the corn dogs:
Before you start coating and frying, set up your work area.
Pierce each sausage with a skewer or chopstick, set aside.
Pour the cornstarch into a pie plate or casserole dish. Roll each skewered sausage in cornstarch, tapping it lightly to remove the excess. Set the coated sausages on a wire rack set over newspaper or paper towels.
Prepare your deep-fryer according to the instructions or fill a high-sided, heavy-bottomed Dutch oven or 12-inch skillet (preferably cast-iron) halfway with oil (about 3 inches) and heat to 375F. (Use a candy thermometer to take the oil temperature.)
Fill two large drinking glasses three-quarters full with the batter.
Working 2 at a time, quickly dip a sausage into each glass and immediately and carefully place them into the hot oil. Fry the corn dogs until the coating is golden brown, about 4 to 5 minutes, turning halfway through.
Using tongs, remove the sausages one at a time from the oil and place them on the wire rack to drain for 3 to 5 minutes. Repeat until all the sausages are fried.
Scotch Egg Recipe
Prep Time: 20 minutes Cook Time: 15 minutes Level of Difficulty: Easy Serving Size: 6 eggs via foodrepublic.com
Ingredients 7 large free-range eggs 1 pound ground pork sausage 2 dashes worcestershire sauce 1/2 teaspoon freshly ground black pepper 1 cup breadcrumbs canola or vegetable oil, for frying mayonnaise, to garnish
Hard-boil six of the eggs according to our handy guide, subtracting two minutes from the cooking time. Beat remaining egg and set aside.
Cool eggs completely, peel and pat dry with a paper towel.
Mix worcestershire sauce, pepper and sausage in a large bowl.
Divide sausage into six portions and sculpt loosely around each egg, making sure not to leave any of the white exposed.
Roll each egg in beaten egg, then in breadcrumbs to coat completely and set aside.
Heat enough oil over medium-high heat in a medium heavy-bottomed pot to submerge eggs halfway.
Fry in batches of 3 until just golden brown on both sides, about 2-3 minutes.
Drain on several layers of paper towel, slice in half and serve warm with mayonnaise for dipping.
Old Bay Fries Recipe
Prep Time: 10 minutes Cook Time: 1 hour, 30 minutes Level of Difficulty: Easy Serving Size: 4 via foodrepublic.com
Photo: Landmarc Restaurants
Ingredients For the fries 16 ounces pickled jalapeños 16 ounces dill pickle slices 1 pound potatoes, sliced into french fries 4 cups all-purpose flour 2 tablespoons cayenne pepper 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon black pepper 3 tablespoons Old Bay Seasoning 1 teaspoon salt 2 tablespoons parsley, chopped For the spiked ketchup 1 cup mayonnaise 2 tablespoons Dijon mustard 1 tablespoon roasted garlic 1 1/2 cups ketchup 5 ounces vodka
For the spiked ketchup:
Whisk the mayonnaise, Dijon mustard and roasted garlic together in a small mixing bowl.
Add the ketchup and vodka to the bowl and mix until incorporated. This will keep for up to 6 days in the refrigerator.
To roast the garlic:
Cut 2 heads of garlic in half crosswise and season with salt and pepper and olive oil.
Wrap in foil and place in a 300 degree oven for 1 hour until the garlic is soft.
Remove the garlic from the skin and mix into a paste.
For the fries:
Set fryer to 350 degrees.
Drain dill pickles and pickled jalapenos into colander. Pat dry with paper towels and set aside.
In a medium mixing bowl, mix flour, cayenne pepper, garlic powder, onion powder, ground pepper and 2 tablespoons salt.
Once combined, toss pickles and jalapenos in seasoned flour mixture and coat each piece generously. Pat off excess flour and lay floured pickles flat on large sheet tray.
Fry jalapenos and pickles together in batches, but be sure not to over crowd. Fry until golden brown — about 2 minutes.
Next, fry french fries until golden brown for about 3 minutes.
Place all fried items in medium mixing bowl, season with Old Bay and chopped parsley, toss and serve immediately with spiked ketchup.
Crunchy Coconut Shrimp Recipe
Prep Time: 30 minutes Cook Time: 15 minutes Level of Difficulty: Easy Serving Size: 6 via foodrepublic.com
Photo: Gabi Porter
Ingredients 2 pounds extra-large shrimp, cleaned, deveined, tail left intact 1 12-ounce bottle of beer (we used Corona) 1 1/2 cups flour 3 tablespoons melted butter 1/4 cup sugar 1 tablespoon salt 1 tablespoon pepper 2 cups sweetened baking coconut 1 cup desiccated unsweetened coconut 2 cups canola oil, for frying Sambal Lime Mayo 1 cup mayonnaise 3 tablespoons sambal oelek 1 lime, zested and juiced
Combine all sauce ingredients in a bowl, cover and refrigerate until ready to serve.
Mix beer, flour, butter, egg, sugar, salt and pepper in a bowl
Put 1 cup of all purpose flour in another bowl and mix the coconut in a third bowl.
One at a time, holding by the tail, dredge the shrimp into the flour and pat off excess. Dip into the batter and then roll in the coconut pressing down lightly to adhere. Place on a baking sheet and repeat until all the shrimp are covered.
Heat 2 cups of canola oil in a 12-inch frying pan, preferably cast iron, over medium-high heat. Test the oil using the end of a wooden spoon — when it bubbles it’s ready.
One at a time, carefully lay the shrimp into the oil and fry in batches until golden brown turning once, about 2 minutes per side. The shrimp will be tightly curled when fully cooked.
Drain on layers of paper towel, and serve immediately with the sauce.
In a wok or pan, heat the two tablespoons of vegetable oil over medium-high heat. Add the pork, ginger, garlic, pepper flakes, and soy sauce.
Stir fry the pork until it is no longer pink and all the liquid has evaporated, about 5-6 minutes.
Add the carrots and coconut flakes and mix thoroughly. Remove from the heat and cool completely.
To assemble the egg rolls, put a tablespoon of the filling at the bottom corner of the wrapper. Lift the bottom and roll halfway. Fold the sides into the middle and continue to roll until you reach the tip. Use the egg wash to seal the ends. Make sure to cover the wrappers you are not using with a damp kitchen towel so they don’t dry out.
Heat oil to 350 degrees and fry egg rolls until golden brown, about 2-3 minutes.
Drain on paper towels. Serve the egg rolls immediately with the sweet and sour sauce.
Ingredients 2 pounds thick sliced smoked bacon 1 white onion, finely diced 1/4 cup honey 2 tablespoons ancho chile powder 1 teaspoon chipotle chile powder salt vegetable oil, for deep-frying 8 corn tortillas thinly sliced radishes and shaved lettuce for garnish Roasted tomato remoulade (optional)
In large skillet, cook the bacon over medium heat until crisp; remove to paper towels to drain. Reserve the fat in the pan.
Cut the bacon crosswise into 1-inch strips and put in a bowl.
In the same skillet, saute the onions until golden brown. Using a slotted spoon, transfer the onions to the bowl with the bacon, add the honey and ancho and chipotle powders, and season to taste with salt.
Fill a deep fat fryer with oil or add enough oil to a deep skillet to measure about 1 inch deep and heat to 375 degrees F on an instant-read thermometer.
Roll about 2 tablespoons of the filling mixture in each corn tortilla, secure with 2 toothpicks, and deep fry until golden brown and crispy.
Remove, drain on paper towel, discard the toothpicks, and serve immediately with radishes and shaved lettuce.
Prep Time: 20 minutes Cook Time: 50 minutes Level of Difficulty: Easy Serving Size: 6 to 8 via foodrepublic
Ingredients 2 cups arborio rice 1/2 cup white wine 8 cups chicken stock 1 onion, diced 1/4 cup parmesan, grated 1/4 cup fontina, grated 1 tablespoon saffron 2 tablespoons olive oil Salt and pepper, to taste 2 cups herbed bread crumbs 1 cup flour 3 eggs, beaten 1 quart canola oil
In a large pot, heat olive oil. Sauté onions with saffron until soft.
Add rice and coat with oil. Deglaze with white wine.
Stir in hot chicken stock one ladle at a time, letting the stock absorb before adding any more (check out our
basic risotto technique for more on this). Once you have incorporated all the stock, finish with the two cheeses.
Season with salt and pepper.
Cool the risotto. Make one-ounce balls, then roll the balls in the flour, then egg, then breadcrumbs.
Heat canola oil to 300 F. Fry arancini for 3 minutes. Remove and pat dry with paper towels. Serve immediately.