Type what you have

Ingredients

• ✓ oil
• plantain

Instructions

1. 1 Preheat oil in a large, deep skillet over medium-high heat.
2. 2 Peel plantains. Cut in half crosswise, then cut each half lengthwise into thin pieces.
3. 3 Working in batches, fry plantains in the hot oil until browned and crispy on the outside and tender on the inside, 2 to 3 minutes per side. Drain on a paper towel-lined plate.

By Donna

Ingredients

• ✓ oil
• cauliflower
• salt
• egg
• vegetable oil
• all-purpose flour
• milk

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Toss cauliflower florets with salt in a bowl.
3. 3 Whisk egg and vegetable oil together in a separate bowl. Whisk in flour and milk until batter is smooth.
4. 4 Working in batches, drop cauliflower florets into batter; stir to coat.
5. 5 Working in batches, gently lower battered cauliflower into preheated oil; fry until florets rise to the top and float, 2 to 4 minutes. Carefully turn pieces over and continue frying until golden brown, about 2 minutes more. Use a slotted spoon to transfer fried cauliflower to a paper towel-lined plate.

By mnmoose5

Ingredients

• ✓ oil
• poblano chile pepper
• queso asadero
• all-purpose flour

Instructions

1. 1 Stem, core, and seed peppers; discard stems, cores, and seeds.
2. 2 Heat a large, heavy-duty skillet over high heat. Add peppers; cook until blistered and blackened, flipping frequently until tender.
3. 3 Transfer peppers to a paper bag, fold top closed, and steam to loosen skin, about 3 minutes. Rinse peppers under cold water to remove as much skin as possible; set aside.
4. 4 Heat about ½ inch oil in a separate large heavy-duty skillet over medium-high heat.
5. 5 Insert 1 thick piece cheese into each pepper; secure opening with toothpicks. Coat peppers in flour.
6. 6 Lower peppers carefully into hot oil in the skillet, reduce heat to medium, and fry until cheese melts and coating is golden and firm, 3 to 5 minutes per side. Drain on a paper-towel-lined plate.

By Holly B

Ingredients

• ✓ oil
• onion
• white rice
• chicken broth
• picante sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large, heavy skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes.
3. 3 Add rice; cook and stir until rice begins to turn golden brown.
4. 4 Stir in chicken broth and picante sauce.
5. 5 Reduce heat, cover, and simmer until liquid has been absorbed, about 15 to 20 minutes.

By Angela Sims

Ingredients

• ✓ oil
• long-grain white rice
• water
• butter
• kosher salt

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse rice using a fine-mesh strainer, gently stirring by hand, until water runs somewhat clear.
3. 3 Thoroughly drain rice and place in a 8-cup microwave safe bowl or container; add water, butter or oil, and salt.
4. 4 Microwave uncovered on HIGH until water is mostly absorbed and some steam holes appear on the surface, 8 to 10 minutes.
5. 5 Cover tightly with microwave safe plastic wrap, lid, or plate; microwave on HIGH for 4 more minutes until rice is tender and water is fully absorbed. Let stand, covered, for 6 minutes.
6. 6 Uncover; fluff and taste rice using a fork. If rice is not yet tender, cover and microwave on HIGH in 1-minute intervals as needed until rice reaches desired consistency.
7. 7 Serve immediately.

By Tricia Manzanero

Ingredients

• ✓ oil
• pineapple
• self-rising flour
• milk
• egg
• white sugar
• confectioners' sugar

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Whisk pineapple, flour, milk, and egg together to form a light and fluffy batter.
3. 3 Bring reserved pineapple juice to a boil in a small saucepan. Add white sugar and stir to dissolve; lower heat. Simmer until thickened glaze forms, about 10 minutes. Remove from heat and cool to room temperature, about 15 minutes.
4. 4 Drop spoonfuls of batter in the hot oil, 2 to 3 pieces at a time, and fry until golden brown, 3 to 4 minutes. Drain on paper towels.
5. 5 Drizzle glaze over fritters and dust with confectioners' sugar.

By William

Ingredients

• ✓ oil
• sweet potato
• egg
• brown sugar
• all-purpose flour
• vanilla extract
• butter
• confectioners sugar

Instructions

1. 1 Place the shredded sweet potatoes into a colander and rinse with cold water; allow to dry.
2. 2 Whisk together the eggs, brown sugar, flour, and vanilla in a large bowl. Stir in the sweet potatoes; mix well. Form into small patties.
3. 3 Heat oil in a large skillet to 375 degrees F (190 degrees C). Fry patties in batches until lightly browned, about 3 minutes per side. Spread with butter; sprinkle with powdered sugar and serve hot.

By Jeremy

Ingredients

• ✓ oil
• butternut squash
• flour
• sugar
• egg
• milk
• vanilla
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round baking pan.
2. 2 Stir butternut squash, flour, sugar, eggs, milk, oil, and vanilla together in a large bowl until combined. Pour squash mixture into the prepared baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the kugel comes out clean, about 35 minutes. Sprinkle with cinnamon.

By kosher tx cook

Ingredients

• ✓ oil
• russet potato
• corn flour
• cornmeal
• cajun seasoning
• salt

Instructions

1. 1 Place cut potatoes into a large bowl of cold water. Soak for 10 minutes. In a large resealable plastic bag, combine the corn flour, corn meal, and Cajun seasoning. Shake the bag to blend. Drain the potatoes, but leave them wet. Place the fries in the plastic bag with the seasoning, and shake to coat.
2. 2 Heat the oil in a deep-fryer to 375 degrees F (190 degrees C).
3. 3 Cook fries in hot oil for 7 to 10 minutes, or until golden brown. Remove from the fryer to paper towels to drain. Season with a small amount of salt.

By SUNNYBC

Ingredients

• ✓ oil
• summer squash
• onion
• all-purpose flour
• corn muffin mix
• egg
• baking powder
• salt

Instructions

1. 1 Heat oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C).
2. 2 Place squash in a pot with enough water to cover; bring to a boil, and cook until tender, about 10 minutes. Drain, then mash.
3. 3 Combine 2 cups mashed squash, onion, and eggs in a bowl. Combine flour, muffin mix, baking powder, and salt in a separate bowl; stir in squash mixture until thoroughly combined.
4. 4 Drop fritter mixture by rounded tablespoons into the hot oil; fry until evenly brown and crisp. Drain on paper towels.

By JEANJELLYBEAN

Ingredients

• ✓ oil
• russet potato
• onion
• all-purpose flour
• egg
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl and mix in the onion, flour, and egg until evenly distributed.
3. 3 Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2-inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes.
4. 4 Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
5. 5 Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.
6. 6 Serve hot and enjoy!

By your mom

Ingredients

• ✓ oil
• potato
• onion
• egg
• rolled oat
• salt
• black pepper

Instructions

1. 1 Peel potatoes and finely grate. Set grated potatoes onto a clean kitchen towel, twist to close, and press most of the liquid out of the potatoes, leaving only a little moisture.
2. 2 Mix pressed potatoes, onion, egg, and oats in a large bowl and season with salt and pepper.
3. 3 Heat oil in a large skillet. Shape small potato pancakes with 2 spoons out of the potato mixture and set into the hot oil. Bake in batches until browned, 3 to 5 minutes per side, adding more oil as necessary. Drain on paper towels before serving.

By Lena

Ingredients

• ✓ oil
• all-purpose flour
• cornflake cereal
• baking powder
• salt
• black pepper
• white sugar
• milk
• green tomato

Instructions

1. 1 Heat oil in a deep fryer to 360 degrees F (182 degrees C).
2. 2 Whisk flour, cornflakes, baking powder, salt, black pepper, and sugar together in a shallow dish until well combined. Pour milk into a separate shallow dish.
3. 3 Gently press 1 tomato slice into flour mixture to coat on both sides; shake off excess. Dip into milk; press into flour mixture again. Place in a single layer on a plate; do not stack. Repeat with remaining tomato slices.
4. 4 Lower tomato slices carefully into the hot oil in batches until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining tomato slices.

By Angela Stinnett

Ingredients

• ✓ oil
• green bean
• water
• egg
• milk
• bread crumb
• chili powder
• garlic powder
• onion powder
• all-purpose flour

Instructions

1. 1 Gather the ingredients. Heat the oil in a deep fryer or electric skillet to 375 degrees F (190 degrees C).
2. 2 Combine green beans and water in a saucepan. Cover and bring to a boil. Cook until the beans are bright green, about 4 minutes. Drain and transfer to a bowl. Cover with cold water and set aside.
3. 3 In one bowl, whisk egg and milk together. In a separate bowl, mix together bread crumbs, chili powder, garlic powder, and onion powder. Drain green beans and toss with flour to coat, shaking off the excess. Dip beans into egg mixture and then into bread crumbs, coating thoroughly.
4. 4 Fry beans in batches so they are not touching. Cook until golden brown and crispy, about 2 minutes. Drain on paper towels.

By Rinne77

Ingredients

• ✓ oil
• sweet onion
• all-purpose flour
• baking powder
• salt
• milk
• egg
• bread crumb
• seasoned salt

Instructions

1. 1 Gather all ingredients.
2. 2 Slice onion into 1/4-inch-thick rings. Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Place a wire rack over a sheet of aluminum foil.
3. 3 Prepare breading station by setting out 3 wide, shallow dishes. Whisk flour, baking powder, and salt together in the first dish. Whisk milk and egg together in the second dish. Place bread crumbs in the third dish.
4. 4 Dip each onion ring into the flour mixture, turning several times until fully coated with flour.
5. 5 Transfer to the egg mixture and use a fork to turn until coated. Lift onion with the fork and shake gently so excess liquid drips back into the dish.
6. 6 Place onion in the bread crumbs and turn several times to coat, scooping crumbs over the ring if necessary.
7. 7 Lift again with the fork, tap any excess bread crumbs back into the dish, and place on the wire rack while you prepare the remaining onion rings.
8. 8 Deep-fry 3 to 4 onion rings at a time in the preheated oil until golden brown, 2 to 3 minutes. Drain on paper towels while you deep-fry the remaining rings.
9. 9 Sprinkle with seasoning salt before serving.

By JeanieMomof3

Ingredients

• ✓ oil
• water
• salt
• cornmeal
• white sugar
• edam cheese
• ketchup
• mayonnaise

Instructions

1. 1 Combine water and salt in a saucepan; bring to a boil. Remove from heat and stir in cornmeal and sugar. Return to medium heat; cook stirring constantly until mixture pulls away from the sides of the pan. Remove from heat and stir in Edam cheese until well blended.
2. 2 Roll tablespoonfuls of cornmeal mixture into balls. Then roll balls into small fat sticks about 3 inches long. In a medium bowl, mix ketchup and mayonnaise to make a dipping sauce. Set aside.
3. 3 Heat oil in a large heavy skillet to 375 degrees F (190 degrees C). Carefully place some cornmeal sticks into hot oil so they are not crowded. Fry until golden brown, 3 to 4 minutes. Remove from hot oil and drain on paper towels. Serve immediately with dipping sauce.

By CFUCHSLAO

Ingredients

• ✓ oil
• ✓ oil
• potato
• egg
• all-purpose flour
• onion
• salt
• pear
• brown sugar
• goat cheese
• sherry vinegar

Instructions

1. 1 Place shredded potatoes in cheesecloth and wring out any excess moisture.
2. 2 Mix potatoes, eggs, flour, onion, and salt together in a bowl.
3. 3 Heat 1/2 cup oil in a large skillet over medium-high heat until oil shimmers. Working in batches, drop spoonfuls of the potato mixture into the hot oil, pressing each down to form a pancake. Cook latkes until browned and crisp, 3 to 5 minutes per side; transfer to paper towels to drain.
4. 4 Heat 1 tablespoon oil in a separate skillet over medium-high heat. Cook pears in hot oil and sprinkle 2 tablespoons brown sugar over pears. Cook pears until browned and sugar is melted, 3 to 5 minutes per side.
5. 5 Place latkes on a serving platter. Top each latke with 1 round of goat cheese and a pear. Sprinkle brown sugar on the pears and drizzle sherry vinegar over the top.

By Mark Dungey

Ingredients

• ✓ oil
• zucchini
• salt
• egg
• all-purpose flour
• parmesan cheese
• salt
• black pepper
• parmesan cheese
• salt
• sour cream

Instructions

1. 1 Combine zucchini and salt in a bowl and stir to combine. Set aside for 10 minutes. Pour mixture onto a clean dish towel or cheesecloth and squeeze to drain completely.
2. 2 Whisk egg in a bowl and add flour, Parmesan cheese, salt, and pepper. Stir in drained zucchini and mix well.
3. 3 Heat oil in a medium-sized pan over medium-high heat. Add batter by the tablespoon. Cook fritters until golden brown on both sides, about 5 minutes per batch. Transfer to a serving plate and sprinkle with Parmesan cheese and salt. Serve immediately with sour cream.

By VeggieCravings

Ingredients

• ✓ oil
• white sugar
• soy sauce
• white wine
• chicken broth
• tofu
• salt
• pepper
• cornstarch
• onion
• tomato
• green bean
• bamboo shoot
• chicken broth
• cornstarch
• water

Instructions

1. 1 In a small bowl, stir together the white sugar, soy sauce, white wine and 1/2 cup of chicken broth. Set the sauce aside.
2. 2 Pat the tofu dry with paper towels, and cut into cubes. Season the cubes with salt and pepper. Sprinkle 1 tablespoon of cornstarch over them on all sides.
3. 3 Heat a little more than 1 inch of oil in a large deep skillet over medium-high heat. If you have a deep-fryer, fill to the recommended level, and heat the oil to 375 degrees F (190 degrees C). When the oil is hot, add the tofu, and fry until golden brown on all sides. Turn occasionally. Remove from the oil with a slotted spoon, and drain on paper towels.
4. 4 In a separate skillet, heat one tablespoon of oil over medium-high heat. Add the onions and green beans; cook and stir for 3 to 5 minutes. Season with salt and pepper. Stir in the tomatoes, and cook until they begin to break apart, about 4 minutes. Add the bamboo shoots, and stir to blend.
5. 5 Stir the sauce into the skillet with the beans, and bring to a boil. Cook for 5 minutes, stirring occasionally. If the liquid starts to evaporate too much, stir in up to 1 cup of chicken broth.
6. 6 Mix together the remaining 2 tablespoons of cornstarch and water until cornstarch is dissolved. Stir this into the sauce in the skillet. Simmer, stirring gently, until the sauce clears and thickens. Add the fried tofu, and stir to coat with the sauce.

By SHARONLIN

Ingredients

• ✓ oil
• egg
• heavy cream
• garlic
• cheddar cheese
• curry powder
• cumin

Instructions

1. 1 Heat oil in a skillet over medium-high heat.
2. 2 Beat eggs and cream together in a bowl. Stir garlic, Cheddar cheese, curry powder, and cumin into egg mixture.
3. 3 Cook and stir egg mixture in the hot oil until eggs are set and scrambled, about 5 minutes.

By newbie1212

Ingredients

• ✓ oil
• half-and-half
• white sugar
• sweetened condensed milk
• bread

Instructions

1. 1 Combine half-and-half, sugar, and condensed milk in a large pot over medium-low heat. Bring to a gentle boil; simmer until reduced by half, about 55 minutes.
2. 2 Dissolve 2 slices of bread in the half-and-half mixture; blend mixture with an immersion blender until thickened.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 Heat oil in a deep-fryer or large saucepan. Fry remaining bread slices in batches until golden brown, about 1 minute per side. Drain on paper towels.
5. 5 Slice bread diagonally; layer slices in a 9x12-inch baking dish. Pour in enough of the half-and-half mixture to evenly soak the slices.
6. 6 Bake in the preheated oven until bubbly, about 20 minutes. Flip bread slices and continue baking, about 5 minutes.

By Tooba1980

Ingredients

• ✓ oil
• all-purpose flour
• baking soda
• baking powder
• cumin seed
• white sugar
• milk

Instructions

1. 1 Combine flour, baking soda, baking powder, cumin seeds, and sugar together in a large bowl.
2. 2 Combine milk and 1 tablespoon oil in a small saucepan; heat over medium heat until warm, 3 to 5 minutes. Stir into flour mixture until small clumps form. Knead dough, adding more flour by the tablespoon if needed, until it is soft and smooth. Let dough rest, about 3 minutes.
3. 3 Divide dough into 4 equal pieces. Pressed into flat circles on a floured work surface.
4. 4 Brush a large skillet with remaining 1 tablespoon oil; heat over medium-high heat. Cook circles of dough one at a time until golden brown, about 3 minutes per side.

By lj

Ingredients

• ✓ oil
• cayenne pepper
• turmeric
• salt
• wild pacific salmon
• cornstarch

Instructions

1. 1 Combine cayenne, turmeric, and salt in a bowl; add salmon and toss to coat. Set aside for 15 minutes.
2. 2 Heat oil in a skillet over medium-high heat. While oil is heating, sprinkle cornstarch over salmon; toss to coat.
3. 3 Add salmon to the skillet; cook until golden brown, about 1 minute per side.

By Tarama

Ingredients

• ✓ oil
• okra
• gram flour
• salt
• red chili powder
• coriander
• chaat masala
• cumin
• amchoor

Instructions

1. 1 Place thawed okra in a bowl. Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
2. 2 Meanwhile, heat oil in a skillet over medium heat. Stir in gram flour, salt, chili powder, coriander, chaat masala, cumin, and amchoor; cook and stir until fragrant, about 2 minutes. Remove from the heat and add to okra; mix until okra is fully coated. Transfer okra to the air fryer basket.
3. 3 Cook in the preheated air fryer for 5 minutes. Flip okra and continue to cook, flipping in 5-minute intervals, until cooked through and crispy, 5 to 10 more minutes.

By Hindustanisakhisaheli

Ingredients

• ✓ oil
• potato
• salt
• garam masala
• coriander powder
• black pepper
• cilantro leaf
• bread crumb

Instructions

1. 1 Place unpeeled potatoes in a large saucepan, fill with water, and place over high heat. Bring to a boil; cook until potatoes are soft and tender. Drain, cool, and peel potatoes.
2. 2 Place potatoes in a large bowl. Add salt, garam masala, coriander powder, pepper, and cilantro. Mash with a large fork or potato masher until there are no lumps. Shape potatoes into flat cutlets, about 2 or 3 inches in diameter and 1 inch thick. Coat each cutlet lightly in bread crumbs, and set aside.
3. 3 Heat about 2 tablespoons oil in a large skillet over medium heat. Fry potato cutlets in batches until golden brown on both sides. Between batches, add oil as needed.

By BRIDLE

Ingredients

• ✓ oil
• green banana
• chickpea flour
• rice flour
• turmeric
• chili powder
• baking soda
• salt
• water

Instructions

1. 1 Peel bananas and cut into thin slices. Soak in a bowl of salted water for 5 to 10 minutes.
2. 2 Meanwhile, mix chickpea flour, rice flour, turmeric, chili powder, salt, and baking soda in a bowl. Add enough water to moisten the mixture; the batter should be neither too thick nor too runny in consistency. Keep stirring the batter to prevent lumps.
3. 3 Heat a generous amount of oil in a frying pan over medium-high heat.
4. 4 Drain banana slices and pat dry with paper towels. Dip in batter and place in the hot oil. Fry in batches until golden brown, 2 to 3 minutes per side.

By Allrecipes Member

Ingredients

• ✓ oil
• red onion
• red bell pepper
• garlic
• ginger
• watermelon
• tomato
• lime juice
• curry powder
• salt
• white sugar

Instructions

1. 1 Heat oil in a stockpot over medium heat. Add onion, bell pepper, garlic, and ginger; cook and stir until tender, about 5 minutes.
2. 2 Stir watermelon, tomatoes, lime juice, curry powder, salt, and sugar into onion mixture; bring to a boil. Reduce heat to medium-low; simmer, uncovered, until watermelon and tomatoes begin to break down, about 10 minutes. Cool.
3. 3 Fill sterilized jars with chutney and seal. Flip jars upside down to mix for 5 minutes; flip right-side up and refrigerate.

By tokonoma

Ingredients

• ✓ oil
• all-purpose flour
• whole wheat flour
• salt
• butter
• sugar
• garlic powder
• mixed herbs
• water

Instructions

1. 1 Mix all-purpose flour and whole wheat flour in a bowl. Sprinkle salt on top. Add butter, sugar, garlic powder, and dried herbs. Mix together with your fingers. Pour water in gradually; continue to mix by hand until a soft dough is formed.
2. 2 Knead dough until smooth and elastic, about 7 minutes. Cover with a damp cloth; let rest for 30 minutes.
3. 3 Divide dough into 8 equal portions. Shape into smooth balls; lightly flatten. Dust with flour and roll into thin circles about 1/16-inch thick and 7 inches in diameter.
4. 4 Heat oil in a large saucepan over medium heat. Fry each dough circle until golden, about 2 minutes per side. Drain on paper towels.

By Brittney Tun

Ingredients

• ✓ oil
• cucumber
• semolina flour
• coconut
• rice flour
• green chile pepper
• ginger
• salt
• water

Instructions

1. 1 Combine cucumber, semolina flour, coconut, rice flour, green chile, ginger, and salt in a bowl. Mix well. Add water and mix again. Let batter rest 30 to 45 minutes.
2. 2 Heat a pan over medium heat and brush with oil. Pour a ladleful of batter into the pan and spread it out gently and uniformly; the batter will not be smooth, so it will not be possible to spread it thinly. Cook dosa until golden brown on the bottom, about 1 minute. Flip and cook until golden brown on the other side, about 1 minute more. Repeat with remaining batter.

By Anubalas Kitchen

Ingredients

• ✓ oil
• white bread
• cashew
• almond
• pistachio nut
• milk
• evaporated milk
• white sugar
• cardamom
• saffron

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the bread slices in the hot oil until deep, golden brown; drain on a plate lined with paper towels. Fry the cashews, almonds, and pistachio nuts in the hot oil until golden brown; remove from oil and set aside to cool. Chop roughly.
2. 2 Bring the milk to a gentle boil in a heavy-bottomed pan over medium-low heat; continue boiling until the volume of milk reduces by about half. Pour the evaporated milk into the pan and add the sugar, cardamom, and saffron; simmer together 5 to 10 minutes. Remove from heat and allow to cool completely.
3. 3 Arrange the fried bread pieces in a shallow dish large enough to allow them to be laid in a single layer. Evenly pour the milk mixture over the bread. Scatter the chopped nuts over the bread. Chill in refrigerator until completely cold, 1 to 2 hours.

By SUSMITA