Vegetable Oil
54 recipes found
Finnish Pancakes
Outside Thunder Bay, you won’t find many places that serve the Hoito’s style of Finnish pancakes, which bear no resemblance to fluffy American-style pancakes. At the restaurant, they are each the size of a dinner plate, heavy and dense.
Banana Pese (Fried Green Plantains)
Potatoes and Broccoli Rabe Baked With Seasoned Oil
Matchstick Potatoes
Roasted Chickens
Onion Sandwiches
Roe Mayonnaise
Olie-koecken (Fruit-and-Nut Fritters)
Candied Walnuts
Orange-Date-Walnut Passover Cake
Chili-Roasted Pumpkin Seeds
Potato Latke 'muffins'
Friture de Calmar (French-fried squid)
Cajun Popcorn (Batter-Fried Crawfish)
Cajun popcorn is an irresistible appetizer made with deep-fried crawfish. Paul Prudhomme, the chef and owner of K-Paul’s Restaurant in New Orleans, shared this recipe in 1983 with Craig Claiborne. It was featured in a menu for an economic summit held in Williamsburg, Va. Mr. Claiborne created three days of meal programming that he hoped would display the geographic and gastronomic diversity of the United States. If crawfish is not readily available where you live, look for frozen crawfish tails online.
Cauliflower Fritters
Skillet Corn
Scallops on Homemade Potato Chips
Potatoes Sauteed With Garlic
Deep-Fried Soft-Shell Crabs in Pastella Batter
Southern Living's Best Fried Chicken
Many modern cooks have never learned to fry. We are convinced that fried food is unhealthy, unpopular and messy. But Norman King, a lifelong Southerner, a registered dietitian and a food editor at Southern Living magazine set out to change that. In "The Way to Fry,” he offers both a guide to proper deep-frying technique, and a terrific recipe for crunchy, juicy fried chicken. While at first glance the recipe may resemble every other fried chicken you've ever seen, the differences lie in the precise instructions, ensuring chicken that's cooked through, golden and crisp. A little bacon fat is an option for flavor.
Ricotta Kisses
These baci di ricotta -- perfect kisses, hot, soft and melting -- are a surprisingly easy dessert. It's just a question of mixing the ingredients in a bowl (by hand) and then frying rounded teaspoonfuls of the batter in just under an inch of oil until you have some light, small, vaguely ball-shaped fritters that need no more than a powdery dusting with confectioners' sugar. Put a dish mounded with them on the table with coffee and watch them go.
Niall's Roasted Potatoes
Stir-Fried Asparagus, With Jicama
