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Author Topic: June 2020 Monthly Challenge: Fried!  (Read 4087 times)

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Offline ARenko

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  • Location: The Woodlands, TX
Re: June 2020 Monthly Challenge: Fried!
« Reply #80 on: June 28, 2020, 06:28:48 PM »
Pizza fritta with ricotta, salami, provolone, S&P, and basil leaf.  Inspired by Isabella de Cham's recipe on Italia Squisita YT channel.  Substituted salami for the ciccioli. 
« Last Edit: June 28, 2020, 07:30:31 PM by ARenko »

Offline petef

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  • Location: New Jersey
Re: June 2020 Monthly Challenge: Fried!
« Reply #81 on: July 01, 2020, 02:46:37 AM »
Those look great!

Thanks!  Here's the recipe...

Beer Batter Fried Onion Rings or Mushrooms by pete (file)


INGREDIENTS

  3/4 cups        Beer (use Bud or Fosters)
  1/4 teaspoons   Salt (for beer solution)
  1/4 teaspoons   Pepper (for beer solution)
1     teaspoons   Baking powder
  3/4 cups        AP Flour
  3/4 cups        Corn Starch
1     tablespoons White Vinegar
1     tablespoons Sugar, white
  1/2 teaspoons   Salt (for batter)
  1/4 teaspoons   Red Pepper, finely ground
2     each        Large Onions (Vitalia Sweet preferred)
As required        Vegetable Oil (for frying)
As required         Omega Oil (for frying)


UTENSILS

* Chef's knife
* Gallon size plastic ziplock bag
* Glass bowl 9" diameter
* Tall Pot for frying
* Pyrex Measuring cup
* Teaspoon measure
* Tablespoon measure
* Whisk, medium sized
* Paper plate
* Paper towels
* Bamboo skewer
* Metal Skewer w/bent tip
* IR Thermometer for meas oil temp.


SLICE & MARINADE ONIONS

1.) Gather all ingredients

2.) Slice onions into 3/8" to 1/2" thick slices. Carefully separate rings and place into gallon size ziplock bag.
 
  TIPs: Leave onion skins on while cutting.
        Slice off one end and place onion down on flat end for slicing.
        Slice smaller diameter rings into 3/8" slices
        Slice larger diamter rings into 1/2" slices


  Note: With 2 large onions or 3 medium onions you should now
  have about 10 ounces of sliced onion rings.

3.) In Pyrex measuring cup, add 1/2 cup of the beer. Use measuring spoons to add the vinegar, sugar, salt & pepper. Mix well.

4.) Add the beer solution to bag with onion slices.
Squeeze out the air, seal bag, and gently fold it so onions will marinade.

6.) Allow onions to marinade 20 to 30 minutes.
Turn bag every 10 minutes so they marinade more evenly.


MAKE BATTER

1.) In glass bowl, add Flour, Corn Starch, Baking Powder, Salt, Ground Red Pepper.
Mix well using Whisk

2.) Drain onion bag of beer solution into glass bowl with batter. Measure fresh beer with Pyrex measure and add that to the batter too. Mix well using whisk.

  Note: Batter should be smooth with consistancy of a very loose pancake batter.
  Dripping from whisk batter should quickly disolve into the mix.


FRY THE RINGS

1.) Add oil(s) to the pot. Oil should be about 1" deep in pot.

2.) Heat oil to 350 Deg F.

3.) Dip 1 onion ring at a time into batter using a bamboo skewer to handle it. Transfer onion to hot oil and fry until golden brown. Remove rings from oil using a metal skewer. Fry just a few rings at a time that fit comfortably in the pot without sticking together.

4.) Place fried rings on paper plate lined with paper towel.
Season with salt & hot pepper.

5.) Serve hot.


Note: For Fried mushrooms, use the same basic process,
except cut them into halves or slice then about 1/4" thick.


---end---
« Last Edit: July 01, 2020, 02:51:06 AM by petef »

Offline GumbaWill

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  • Location: New york New york
  • My canvas is a blank pizza skin
Re: June 2020 Monthly Challenge: Fried!
« Reply #82 on: May 07, 2021, 05:40:01 AM »
Let us file this post under the Better Late Than Never Tab... Smile

Hard to believe I never shared Mom's "Sfinz". This is fried pizza dough with no exception, (plain old pizza dough.) Sfinz was a special Saturday morning treat. Not nearly every Saturday, that's what kept it special. Mom would fry us up, two or three each of these fried rounds with an egg fried along with the dough. Then she would make a whole bunch more dredged in confectioners sugar.
Enjoy...

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