Type what you have

Ingredients

• ✓ oil
• potato
• garlic salt
• parsley

Instructions

1. 1 Heat the oil in a deep fryer or large, heavy saucepan to 350 degrees F (175 degrees C).
2. 2 Deep fry the potatoes until golden brown. As you remove the potatoes from the oil, sprinkle them generously with garlic salt and parsley.

By DAME DE COEUR

Ingredients

• ✓ oil
• hot dog
• bacon
• hot dog bun

Instructions

1. 1 Gather all ingredients.
2. 2 Wrap each hot dog with a strip of bacon; secure with a toothpick. Refrigerate wrapped hot dogs while heating oil.
3. 3 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry hot dogs in batches in the preheated oil until bacon is crispy and browned, 2 to 5 minutes.
4. 4 Drain on a paper towel-lined plate.
5. 5 Serve hot dogs in toasted buns.

By Amy Burrows

Ingredients

• ✓ oil
• all-purpose flour
• baking powder
• salt
• milk

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Combine flour, baking powder, and salt in a large bowl; mix in milk to form a soft dough. Divide dough into eighteen 2-inch diameter balls; flatten or roll each ball into 1/2-inch-thick rounds. Make a small hole in the center of each round to help keep them flat while frying.
3. 3 Lower dough rounds, about 3 or 4 at a time, carefully into hot oil. Fry until rounds have bubbles on the surface and are golden brown, about 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining dough.

By Saundra

Ingredients

• ✓ oil
• egg
• stir-fry vegetable
• chicken broth
• soy sauce
• white rice

Instructions

1. 1 Heat oil in a large skillet over medium heat. Cook beaten eggs in hot oil until set, stirring occasionally. Remove scrambled eggs to a plate; set aside.
2. 2 Add vegetables, broth, and soy sauce to the same skillet; bring to a boil. Stir in rice; cover. Remove from heat and let stand for 5 minutes.
3. 3 Stir scrambled eggs into rice mixture. Serve hot.

By Minute Rice

Ingredients

• ✓ oil
• onion
• white sugar
• egg
• self-rising flour
• cornmeal

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 2 inches oil in a deep saucepan over medium heat to 365 degrees F (185 degrees C).
3. 3 While oil is heating, mix together onion, sugar, and eggs in a medium bowl. Blend in flour and cornmeal to make a batter.
4. 4 Drop batter by rounded teaspoonfuls, 4 at a time, into hot oil and fry until golden brown, 1 to 2 minutes per side. Transfer to a paper towel-lined plate to drain.
5. 5 Serve hot and enjoy!

By VICKI C

Ingredients

• ✓ oil
• beef sweetbread
• all-purpose flour
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Tear sweetbreads apart into 1-inch pieces. Discard any stringy ligaments holding them together, rinsing with water as you go.
3. 3 Drain in a colander set in the sink.
4. 4 Heat 1/2 inch oil in a large saucepan to 350 degrees F (175 degrees C).
5. 5 Place flour into a bowl. Press slightly wet sweetbreads into flour to coat.
6. 6 Fry coated sweetbreads in hot oil until golden brown, turning once.
7. 7 Drain on a paper towel-lined plate. Season with salt and pepper.

By Norma

Ingredients

• ✓ oil
• potato
• milk
• ranch dressing mix
• garlic salt

Instructions

1. 1 Soak prepared potatoes in a bowl with milk.
2. 2 Meanwhile, heat oil in a deep fryer to 365 degrees F (185 degrees C).
3. 3 Combine ranch-style dressing mix and garlic salt on a plate or in a bag.
4. 4 Drain potatoes and roll in seasonings to coat; reserve any excess seasonings.
5. 5 Cook potatoes in hot oil in batches so they are not too crowded. Fry until golden brown, about 5 minutes. Drain on paper towels and sprinkle with leftover seasonings.

By TatteredButterfly

Ingredients

• ✓ oil
• egg
• milk
• flour
• panko bread crumb
• bread crumb
• halibut

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Whisk eggs, milk, and flour together in a shallow bowl. Stir panko bread crumbs and seasoned bread crumbs together in another bowl.
3. 3 Gently dip halibut into egg mixture, then press gently into bread crumbs to coat both sides. Place the breaded halibut, unstacked, onto a plate. Repeat with remaining halibut.
4. 4 Lower halibut carefully into the hot oil in batches. Fry until golden brown and crisp on the outside, 4 to 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining halibut.

By Dick Panzica

Ingredients

• ✓ oil
• white shoepeg corn
• yellow cornmeal
• flour
• sugar
• salt

Instructions

1. 1 Mix corn, cornmeal, flour, sugar, and salt together in a large bowl until it forms a paste. If the mixture is runny, add equal amounts of flour and cornmeal to reach a paste-like consistency.
2. 2 Cover a sheet of waxed paper with a light dusting of flour. Place a tablespoon of the corn mixture on the waxed paper and roll into a ball. Repeat with remaining batter, adding more flour to the wax paper as needed.
3. 3 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
4. 4 Place batches of nuggets into the hot oil and fry until golden, 2 to 2 1/2 minutes. Transfer to a paper towel-lined plate to drain excess oil.

By TIFF0502

Ingredients

• ✓ oil
• chicken breast
• all-purpose flour
• baking powder
• egg
• beer

Instructions

1. 1 Cut chicken breasts into 1-inch-thick strips. Set aside.
2. 2 Stir together 1 cup flour and baking powder in a medium bowl. Mix in eggs and cold beer until combined. Place remaining 1/2 cup flour in a small bowl.
3. 3 Heat oil in a deep heavy skillet to 375 degrees F (190 degrees C).
4. 4 Working in batches, coat chicken strips in flour, then dip into beer batter. Fry chicken in hot oil, turning once, until chicken is no longer pink in the center and the coating is golden brown. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain on a paper towel-lined plate.

By NATHAN TRUAX

Ingredients

• ✓ oil
• all-purpose flour
• baking powder
• salt
• water
• vegetable oil

Instructions

1. 1 Combine flour, baking powder, and salt in a bowl. Stir in cold water and vegetable oil until dough comes together into a ball.
2. 2 Set dough on a floured surface. Pinch off ten pieces the size of golf balls, roll into balls, and flatten each into a round. Make a small hole in the center of each round.
3. 3 Fill a deep skillet with oil to 3/4 inch; heat over medium-high heat. Add dough rounds in batches and fry until golden brown, about 20 seconds per side. Drain on paper towels.

By Stargazer42

Ingredients

• ✓ oil
• potato
• egg
• black pepper
• bread crumb
• butter

Instructions

1. 1 Combine mashed potatoes, egg, and pepper in a bowl and mix well together.
2. 2 Pour bread crumbs into a small bowl. Shape potato mixture into 3-inch patties with wet hands and dip in bread crumbs so they are evenly coated.
3. 3 Heat oil and butter in a nonstick skillet over medium heat and cook potato cakes on both sides until they are heated through and browned, about 4 minutes per side.

By Karin50

Ingredients

• ✓ oil
• soft-shell crab
• milk
• egg
• all-purpose flour
• salt
• pepper

Instructions

1. 1 Lift one pointed side of the top shell of one crab; pull out and discard the gills. Lower the shell and repeat on the other side. Remove the tail flap on the bottom side by twisting and pulling. Use a pair of scissors to cut behind the eyes and remove the face. Repeat to clean remaining crabs. Rinse cleaned crabs thoroughly with cold water, then dry on paper towels.
2. 2 Heat oil in a deep fryer to 365 degrees F (180 degrees C).
3. 3 Whisk milk and egg together in a shallow bowl. Combine flour, salt, and pepper in another shallow bowl. Lightly salt each crab. Dredge in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back into the bowl. Press into flour to coat both sides.
4. 4 Working in batches if necessary, carefully lower crabs into the hot oil and fry until golden brown on one side, 1 to 2 minutes. Carefully turn and cook until golden brown on the other side, 1 to 2 minutes more. Drain on paper towels.

By WESBRYANT

Ingredients

• ✓ oil
• all-purpose flour
• salt
• black pepper
• egg white
• milk
• white vinegar
• sweet onion

Instructions

1. 1 Heat oil in a large heavy skillet over medium-high heat, or deep-fryer to 375 degrees F (190 degrees C).
2. 2 Place flour in a shallow baking pan and stir in 1 teaspoon of salt and 1 teaspoon of pepper. In a medium bowl, whisk together egg whites, milk, vinegar, and remaining salt and pepper until frothy.
3. 3 Dip onion rings in wet ingredients then into flour mixture until coated. Then dip in egg white mixture again, and then into flour again.
4. 4 Fry onion rings in hot oil a few at a time so they are not crowded, until golden brown. Drain on paper towels, and serve immediately.

By Jean Fritz

Ingredients

• ✓ oil
• balsamic vinaigrette dressing
• worcestershire sauce
• mustard
• lime
• black pepper
• sirloin tri tip

Instructions

1. 1 Combine balsamic vinaigrette, Worcestershire sauce, Dijon mustard, lime juice, and pepper in a gallon-size resealable plastic bag. Press out most of the air, seal the bag, and gently squeeze the ingredients to mix together.
2. 2 When marinade is well mixed, add tri-tip, making sure all sides are coated with the marinade. Squeeze out as much air as possible, seal the bag, and allow to marinate in the refrigerator for at least 8 hours, turning occasionally.
3. 3 Preheat an outdoor gas grill to 400 degrees F (200 degrees C), according to manufacturer's recommendations, making sure grill grates are clean. Saturate a paper towel with cooking oil, and use tongs to rub oil on the grate.
4. 4 Place tri-tip on oiled grate, close the lid, and grill for 3 minutes. Using tongs or a meat fork, rotate meat a quarter-turn, close the lid, and grill for another 3 minutes. Flip the meat and repeat.
5. 5 Leaving one burner on, turn off the burner on one side of the grill and move the tri-tip to the unheated side. Close the lid and continue cooking for 5 or 6 minutes, depending on the thickness of the meat.
6. 6 Test the interior temperature with an instant-read thermometer, inserted into the thickest part of the meat. Continue cooking until the meat reaches the desired degree of doneness, see note on the bottom.
7. 7 Remove the meat from the grill to a cutting board and tent with foil. Allow to rest for about 10 minutes. This is an important step in the process because residual heat will allow the meat to continue cooking.
8. 8 Cut into thin slices across the grain of the meat and serve.

By Bibi

Ingredients

• ✓ oil
• bread crumb
• parmesan cheese
• garlic salt
• pepper
• mayonnaise
• chipotle chili
• adobo sauce
• chicken breast

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Combine the bread crumbs, Parmesan cheese, garlic salt, and pepper in a bowl; set aside.
2. 2 Place the mayonnaise and chipotle peppers into a blender and puree until smooth. Scrape the mayonnaise mixture into a plastic bag; add the chicken breasts and coat evenly with the mayonnaise. Press the chicken breasts into the bread crumb mixture and shake off any excess.
3. 3 Cook the chicken breasts in the hot oil until the breading is golden brown and the breasts are no longer pink on the inside, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Toni Losada

Ingredients

• ✓ oil
• ground beef
• saltine cracker
• egg
• chili powder
• parsley
• salt

Instructions

1. 1 Mix together ground beef, 1 cup crackers, egg, chili powder, parsley, and salt in a large bowl until well combined. Form into 6 balls, then flatten into patties.
2. 2 Place remaining 1 cup crackers on a plate. Press patties in crackers until evenly coated. Place coated patties on a plate and refrigerate for at least 30 minutes.
3. 3 Heat oil in a large skillet over medium heat. Fry patties in hot oil until the centers are well done and the outside is golden brown, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By OMEGAJASMINE

Ingredients

• ✓ oil
• oyster mushroom
• onion
• flour
• almond milk
• lemon juice
• salt
• black pepper

Instructions

1. 1 Shred mushrooms with a fork.
2. 2 Heat oil in a skillet over medium-high heat. Add mushrooms and onion and fry until soft, 2 to 3 minutes. Throw in flour, stir well, and fry for another minute.
3. 3 Stir in almond milk and lemon juice until well combined. Simmer for 7 to 8 minutes. Season with salt and pepper.

By Valeria McElheran

Ingredients

• ✓ oil
• pork tenderloin
• dijon mustard
• butter
• shallot
• marsala wine
• heavy cream
• mustard

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Oil a 9x13-inch baking dish.
2. 2 Coat pork tenderloins generously with ¼ cup Dijon mustard. Heat 1 tablespoon oil in a large skillet over medium-high heat; brown tenderloins, turning to evenly brown. Transfer tenderloins to the prepared baking dish.
3. 3 Bake in the preheated oven for 20 minutes; flip and continue baking until desired doneness, about 20 minutes more.
4. 4 Meanwhile, melt butter in the same skillet over medium heat. Add shallots; cook until soft. Stir in Marsala, cream, and 1 tablespoon Dijon mustard; cook until reduced by half.
5. 5 Slice tenderloins; place on a serving dish. Spoon sauce over pork; serve.

By KOALAGIRL

Ingredients

• ✓ oil
• pork chop
• seasoning salt
• chicken broth
• button mushroom
• onion
• butter
• flour

Instructions

1. 1 Trim fat off pork chops and season generously with seasoning salt.
2. 2 Heat oil in a large skillet over medium heat. Add pork chops and cook until browned, 3 to 4 minutes per side. Transfer pork chops to a plate.
3. 3 Pour chicken broth into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add mushrooms, onion, and butter; simmer for 5 minutes. Transfer 2 tablespoons of sauce to a small bowl.
4. 4 Add flour to the sauce in the bowl and mix with a fork until no lumps remain. Pour slurry back into the skillet and stir until combined with the sauce.
5. 5 Return pork chops to the skillet. Cover and simmer for 15 minutes. Remove lid and continue cooking until gravy has reached desired thickness and pork chops are no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). For a thicker gravy, mix in more flour.

By Aimee Brickner

Ingredients

• ✓ oil
• top round beef
• kalbi-style steak marinade
• onion
• jalapeno pepper
• kimchi
• american cheese
• mayonnaise
• sandwich roll

Instructions

1. 1 Mix beef and marinade together in a bowl; set aside to marinate.
2. 2 Heat 1 tablespoon oil in a skillet over medium-high heat; saute onions until lightly golden but still firm, 5 to 10 minutes.
3. 3 Heat 1 tablespoon oil in a separate skillet over medium-high heat; saute jalapeno peppers until very lightly golden, about 5 minutes. Mix jalapeno peppers into onions. Add kimchi and cook until heated through, 2 to 3 minutes. Remove skillet from heat.
4. 4 Heat a separate skillet over medium-high heat and cook steak, stirring constantly, until browned and cooked through, about 5 minutes.
5. 5 Return 3/4 cup kimchi mixture to skillet over medium heat; add 1/4 cup American cheese. Cover skillet and heat until cheese is melted, 2 to 3 minutes.
6. 6 Spread 1 tablespoon mayonnaise onto the bottom half of 1 roll and top with 1/4 of the beef. Layer kimchi-cheese mixture on top of beef and top with roll. Repeat with remaining ingredients to create 3 more sandwiches.

By Leslie Kelly

Ingredients

• ✓ oil
• black mustard seed
• onion
• garlic
• ginger
• turmeric
• chile powder
• salt
• cauliflower
• lemon juice

Instructions

1. 1 Heat oil in a small skillet over medium-high heat; add mustard seeds and cover skillet. Cook until seeds stop popping, 2 to 3 minutes. Add onion to the skillet; cook and stir over low heat until translucent, about 10 minutes.
2. 2 Mix garlic, ginger, turmeric, chile powder, and salt into onion mixture; cook and stir for 30 seconds. Add cauliflower; cook and stir for 1 minute. Transfer cauliflower to a microwave-safe bowl and cover bowl.
3. 3 Cook cauliflower in microwave until tender, about 3 minutes. Drizzle lemon juice over cauliflower.

By PTG

Ingredients

• ✓ oil
• onion
• vegan meatless grounds
• ketchup
• brown sugar
• apple cider vinegar
• mustard
• dill weed
• black pepper
• hamburger bun

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Add meatless grounds and break up the clumps with a spoon until crumbly. Cook until browned and heated through, about 5 minutes.
2. 2 Reduce heat to low. Add ketchup, brown sugar, apple cider vinegar, ground mustard, dill, and pepper. Mix well, cover, and let simmer until heated through, 3 to 4 minutes. Adjust seasonings if necessary.
3. 3 Serve on hamburger buns.

By Malina Bleeding Heart Morris

Ingredients

• ✓ oil
• egg
• flour
• seasoned salt
• garlic powder
• black pepper
• panko bread crumb
• pork chop

Instructions

1. 1 Place beaten eggs on a large plate.
2. 2 Mix together flour, seasoned salt, garlic powder, and black pepper on a second plate. Spread out panko bread crumbs on a third plate.
3. 3 Dip pork chops in egg, then in flour mixture, again in egg, and finally press in bread crumbs to coat. Set aside and let rest while oil is heated.
4. 4 Heat oil in a large skillet over medium heat. Cook pork chops in hot oil, uncovered, until golden brown, 4 to 5 minutes. Flip pork chops over and continue cooking until no longer pink in the center, 3 to 4 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Yoly

Ingredients

• ✓ oil
• milk
• egg
• all-purpose flour
• bread crumb
• creole seasoning
• black pepper
• chicken breast

Instructions

1. 1 Mix milk and egg together in a medium bowl. Mix flour, bread crumbs, Creole seasoning, and pepper together in a second bowl until well combined.
2. 2 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
3. 3 Dip chicken strips into egg wash, and then roll through flour mixture until fully coated.
4. 4 Fry the chicken strips in the hot oil until golden brown, no longer pink in the centers, and juices run clear, 10 to 12 minutes per side.

By heatherdickason

Ingredients

• ✓ oil
• okra
• tomato
• onion
• instant grit
• egg
• salt
• black pepper

Instructions

1. 1 Combine okra, tomato, and onion in a large bowl. Add grits, eggs, salt, and pepper and mix with your hands until well blended. Shape the mixture into 2 1/2-inch-wide patties, about half as large as a hamburger.
2. 2 Heat oil in a cast iron skillet over medium-high heat. Add fritters and cook until golden brown, about 5 minutes. Flip with a spatula and cook until browned on the other side, about 5 more minutes. Drain on paper towels and serve immediately.

By Tiger Sand

Ingredients

• ✓ oil
• egg
• bread crumb
• parsley
• seafood seasoning
• salt
• black pepper
• dill pickle

Instructions

1. 1 Beat eggs in a shallow bowl. Combine bread crumbs, parsley, seafood seasoning, salt, and pepper in a separate bowl.
2. 2 Cut pickle spears into fry-sized lengths. Pat dry with paper towels. Dip pickles into beaten eggs, then cover with bread crumbs.
3. 3 Heat oil in a deep-fryer or large saucepan. Fry in batches, turning occasionally, until deep golden brown, 2 to 3 minutes per batch. Drain on paper towels.

By stoneyfood

Ingredients

• ✓ oil
• all-purpose flour
• bread crumb
• parmesan cheese
• salt
• black pepper
• garlic powder
• eggplant

Instructions

1. 1 Shake flour, bread crumbs, Parmesan cheese, salt, pepper, and garlic powder together in a gallon-size resealable plastic bag.
2. 2 Pour oil into a large skillet over medium heat. Coat a handful of eggplant slices with flour mixture. Add to the hot oil; cook until crisp and light brown, 2 to 3 minutes. Flip and cook until other side is browned, 1 to 2 minutes more. Remove slices carefully and move to a plate or cooling rack; cover with paper towels. Repeat with the remaining eggplant slices.

By Kidchen

Ingredients

• ✓ oil
• flour
• garlic powder
• salt
• black pepper
• egg
• lemon juice
• chicken breast

Instructions

1. 1 Mix flour, garlic powder, salt, and black pepper together in a bowl. Beat eggs and lemon juice together in a separate bowl.
2. 2 Heat 2 inches of oil in a large pot over medium heat.
3. 3 Dredge chicken pieces in flour mixture; shake off excess. Dip into beaten egg. Lift up so excess egg drips back into the bowl. Press into flour mixture again to coat.
4. 4 Lower pieces of chicken carefully into hot oil in batches; fry until golden brown, 7 to 8 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken pieces.

By Megan

Ingredients

• ✓ oil
• egg
• all-purpose flour
• cornflake
• ground beef
• onion
• salt
• black pepper

Instructions

1. 1 Beat eggs in 2 separate small bowls. Place flour and crushed cornflakes into 2 separate shallow bowls.
2. 2 Combine 1 beaten egg, ground beef, onion, salt, and black pepper in a bowl; form into 3 equal-sized patties.
3. 3 Dredge 1 patty in flour; shake off excess. Dip into remaining beaten egg. Lift up so excess egg drips back in the bowl. Press into crushed cornflakes to coat both sides. Place the coated patty, unstacked, onto a plate. Repeat with remaining patties.
4. 4 Heat oil in a large skillet over medium-high heat. Add burgers; cook 5 minutes, flip, and continue cooking to desired degree of doneness, about 4 minutes more. An instant-read thermometer inserted into centers should read at least 160 degrees F (70 degrees C).

By Yoly