Type what you have

Ingredients

• ✓ oil
• pork belly

Instructions

1. 1 Heat about 4 inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Fry pork belly squares in batches until golden brown, about 5 minutes. Drain on paper towels.
3. 3 Heat about 4 inches of oil in another large saucepan to 425 degrees F (218 degrees C).
4. 4 Fry pork belly squares in batches a second time until skin "pops," 30 seconds to 1 minute. Drain on fresh paper towels.

By Lori L Dixon

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
• vinegar
• sugar
• salt

Instructions

1. 1 Stir together oil, vinegar, sugar, and salt.

By Lena

Ingredients

• ✓ oil
• water
• cornmeal
• seasoned salt

Instructions

1. 1 Heat oil in a cast iron skillet over medium heat. Bring water to a boil in a saucepan.
2. 2 Place cornmeal in a bowl. Slowly pour boiling water into the cornmeal; stir until smooth. Mix seasoned salt into the batter.
3. 3 Drop batter with a spoon into the hot oil. Fry until edges are brown, about 5 minutes; flip over bread. Flatten with spatula; fry until bread is cooked through and edges are brown, about 5 minutes. Drain on a paper towel.

By QueenE

Ingredients

• ✓ oil
• plantain
• salt

Instructions

1. 1 Place a plate upside-down onto a work surface.
2. 2 Heat oil in a large skillet over medium heat. Lower plantain slices carefully into the hot oil. Fry until slightly browned, 2 to 3 minutes per side. Transfer to the upside-down plate, using a slotted spoon, reserving oil in the skillet. Place a second plate, right-side up, onto plantains. Smash plantain slices by gently pressing top plate into bottom plate.
3. 3 Lower smashed plantains carefully into the hot oil. Fry until browned, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain; sprinkle with salt.

By kat

Ingredients

• ✓ oil
• water
• tempura batter mix
• banana
• confectioners' sugar

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Pour cold water into a large bowl; sprinkle tempura batter mix on top. Whisk until mix is moistened and large lumps dissolve; batter should still be slightly lumpy.
3. 3 Dip 5 banana slices into batter. Fry in hot oil until lightly golden, 2 to 3 minutes. Drain on paper towels. Repeat to dip and fry remaining banana slices.
4. 4 Dust with confectioners' sugar to serve.

By baby23

Ingredients

• ✓ oil
• pancake mix
• onion

Instructions

1. 1 Heat the oil in a large, deep skillet over medium high heat.
2. 2 Prepare pancake mix according to package directions.
3. 3 One at a time, dip Spanish onion rings into the prepared pancake batter, then into the hot oil. Fry until crispy and browned, about 3 minutes. Drain on paper towels.

By T coo

Ingredients

• ✓ oil
• ham steak
• coffee
• salt

Instructions

1. 1 Heat oil over medium-high heat in a cast iron skillet. Fry ham on both sides until browned. Remove ham and set aside. Stir coffee and salt into the hot oil. Return to a boil over medium heat, stirring to get any bits of ham that may be stuck to the pan. Cook until the mixture has reduced by 1/3. Remove from heat and serve over ham and biscuits.

By Norma

Ingredients

• ✓ oil
• peanut
• salt

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Cook peanuts in the preheated oil until fragrant and hot, about 2 minutes. Transfer to a paper towel-lined plate to drain. Season with salt.

By Kristi Whittington

Ingredients

• ✓ oil
• chicken breast
• cream cheese
• chicken broth
• pesto

Instructions

1. 1 Heat oil in a large nonstick skillet on medium heat. Add chicken; cook 6 to 8 minutes on each side or until done, 170 degrees F (75 degrees C). Transfer to plate; cover to keep warm.
2. 2 Add cream cheese spread to skillet; cook on medium heat 5 minutes or until melted, stirring constantly. Whisk in broth and pesto; cook and stir 2 to 3 minutes or until sauce is thickened and well blended. Pour over chicken.

By PHILADELPHIA Cream Cheese

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
• beer
• buttermilk pancake mix
• trout fillet

Instructions

1. 1 Heat oil in a large skillet over medium heat.
2. 2 Pour beer into the pancake mix container in place of the water it calls for. Make the batter as thick or thin as you prefer. Close the lid, give it a few shakes, and boom it's done.
3. 3 Dip fish into the batter using a pair of tongs, or if you want to dirty a dish, pour the batter in a bowl first. If you cut your fish into smaller pieces, you can toss them into the container, close the lid and shake it a couple of times, then carefully remove the coated pieces.
4. 4 Remove the fish from the batter using tongs, and place into the hot oil. Fry the fish until golden brown on both sides, 3 to 4 minutes per side.

By PSYCHOSKITCHIN

Ingredients

• ✓ oil
• corn tortilla
• salt

Instructions

1. 1 Heat 1/4 inch oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
2. 2 Working in small batches, fry tortilla wedges in hot oil until crisp, about 2 minutes. Remove from the heat and drain on paper towels. Season warm chips with salt.

By Kirstin

Ingredients

• ✓ oil
• onion
• canadian bacon
• cabbage
• beer

Instructions

1. 1 Heat oil in a large stockpot over medium heat; cook and stir onion and bacon until fragrant, 2 to 4 minutes. Add cabbage and mix well; pour in beer. Cover stockpot and simmer, stirring occasionally, until cabbage is tender, 10 to 15 minutes.

By RunningD

Ingredients

• ✓ oil
• banana
• salt

Instructions

1. 1 Peel the bananas using a knife, as they are not ripe and will not peel like a yellow banana. Slice into long thin wedges or strings to make fries.
2. 2 Heat the oil in a heavy deep skillet over medium-high heat. If you have a deep-fryer, heat the oil to 375 degrees F (190 degrees C). Place the banana fries into the hot oil, and fry until golden brown, 5 to 7 minutes. Remove from the oil, and drain on paper towels. Pat off the excess oil, and season with salt. Serve immediately.

By Victoria M H

Ingredients

• ✓ oil
• crabmeat
• cream cheese
• garlic salt
• wonton wrapper

Instructions

1. 1 Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
2. 2 In a medium bowl, mix together crabmeat, cream cheese, and garlic salt.
3. 3 Roll a small amount of the crabmeat mixture inside each wonton wrapper and seal.
4. 4 In small batches, carefully place wontons into hot oil. Fry for 2 to 3 minutes, until golden brown. Drain on paper towels.

By TishNEric

Ingredients

• ✓ oil
• chicken breast
• egg noodle
• chicken gravy
• green pea

Instructions

1. 1 Heat oil in a large skillet. Cube chicken into bite-sized pieces and brown in hot oil.
2. 2 Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
3. 3 Add hot cooked noodles to chicken in the skillet and pour in gravy and peas. Stir together until ingredients are coated with gravy.
4. 4 Cover skillet, reduce heat to medium-low, and let simmer for 10 minutes until gravy and peas are hot. Serve directly from the skillet.

By Susan DiMario

Ingredients

• ✓ oil
• olive oil
• lemon pepper seasoning
• chicken wing

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. 3 Stir olive oil and lemon-pepper seasoning together in a bowl; set aside.
4. 4 Fry wings in hot oil until no longer pink at the bone and the juices run clear, about 8 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5. 5 Toss hot wings with lemon-pepper mixture to coat.
6. 6 Enjoy!

By FleurSweetLoves

Ingredients

• ✓ oil
• potato
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Transfer potato slices to a large bowl of cold water as you slice them.
3. 3 Drain slices and rinse under cold water. Refill the bowl with water, add 3 tablespoons salt, and put slices back in the bowl. Let potatoes soak in the salty water for at least 30 minutes.
4. 4 Drain and rinse slices again. Pat dry.
5. 5 Heat oil in a deep-fryer to 365 degrees F (185 degrees C).
6. 6 Working in small batches, fry potato slices until golden. Remove with a slotted spoon and drain on paper towels. Continue until all of the slices are fried.
7. 7 Season potato chips with additional salt if desired.
8. 8 Serve and enjoy!

By ALMALOU

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
• 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
• egg
• heavy cream
• black pepper
• salt
• zucchini
• bread crumb

Instructions

1. 1 In a heavy saucepan or deep fryer, preheat oil to 350 degrees F (175 degrees C).
2. 2 In a blender, mix the eggs, whipped cream, pepper and salt. Transfer the mixture to a medium bowl.
3. 3 Slice the zucchini into pieces 2 to 3 inches long. Dip the pieces into the egg mixture, then coat them with the bread crumbs.
4. 4 Carefully place the battered pieces in the oil and fry 3 to 4 minutes, until brown and crispy. Drain fried pieces on a paper towel. Repeat until all the slices have been fried.

By KUMLA

Ingredients

• ✓ oil
• brown sugar
• banana
• lumpia wrapper
• water

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Place brown sugar in a shallow bowl. Roll each banana quarter in the brown sugar until coated. Wrap a lumpia wrapper around each coated banana, sealing the last edge to the roll using a spoon or your finger dipped in water. Repeat with the remaining bananas and wrappers.
3. 3 Working in batches, fry lumpia in the hot oil until golden brown, about 5 minutes. Transfer cooked lumpia to a paper towel-lined plate using a slotted spoon. Some sugar may leak out the sides of the lumpia while cooling.

By Mina

Ingredients

• ✓ oil
• potato
• italian-style seasoning
• egg yolk
• all-purpose flour
• egg white
• bread crumb

Instructions

1. 1 Heat oil in deep-fryer to 375 degrees F (190 degrees C).
2. 2 Bring a large saucepan of lightly salted water to a boil. Place potatoes in the water and cook until tender but still firm, about 15 minutes. Drain and mash.
3. 3 Mix Italian-style seasoning and egg yolk into the mashed potatoes. Allow potato mixture to cool approximately 10 minutes, or until it may be safely handled.
4. 4 Place flour, egg white and dry bread crumbs in three separate small bowls. Roll potato mixture into 1 inch logs or balls. Cover in flour, dip in egg white and coat with bread crumbs.
5. 5 Carefully lower small batches of the coated potatoes into the deep fryer. Fry until golden brown, about 4 minutes.

By Mary

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
• banana
• spring roll wrapper
• brown sugar

Instructions

1. 1 Preheat the oil in a deep-fryer or large cast-iron skillet to 375 degrees F (190 degrees C).
2. 2 Peel bananas, and slice them in half lengthwise, then crosswise into fourths. Place one piece of banana diagonally across the corner of a spring roll wrapper, and sprinkle with brown sugar to taste. Roll from the corner to the center, then fold top and bottom corners in, and continue rolling. Dip your finger in water and brush the last edge to seal. Repeat with remaining banana pieces.
3. 3 Fry a few banana rolls at a time in the hot oil until evenly browned. Remove to paper towels to drain. Serve hot or cold.

By BINEVE

Ingredients

• ✓ oil
• sugar
• cinnamon
• nutmeg
• flour tortilla

Instructions

1. 1 Combine sugar, cinnamon, and nutmeg in a large resealable plastic bag. Seal and toss to mix.
2. 2 Heat oil in a deep fryer or deep skillet to 375 degrees F (190 degrees C). Fry 4 or 5 tortilla strips until golden brown, about 30 seconds. Drain on paper towels.
3. 3 While still warm, place fried tortillas in a bag and shake to coat with sugar mixture. Serve at once or store in an airtight container.

By Arrenia Grubb

Ingredients

• ✓ oil
• cream cheese
• white sugar
• cinnamon
• wonton wrapper

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Mix cream cheese, 8 tablespoons sugar, and 1 tablespoon cinnamon in a bowl until well blended. Spoon 1 teaspoonful of the filling into each wonton wrapper. Fold the wonton like a triangle and seal 2 edges together with water; squeeze the sides together to lock out the air. Wet the ends of the triangle; fold into the center 1 at a time.
3. 3 Place the filled wontons carefully into the oil; cook until golden brown on 1 side, about 2 minutes. Turn wontons over and cook until the other side is golden brown, about 2 minutes.
4. 4 Mix 1 tablespoon cinnamon and 1 tablespoon sugar in a small bowl. Sprinkle on top of fried wontons.

By Jennelle

Ingredients

• ✓ oil
• egg
• spicy cheese-flavored cornmeal snack
• cayenne pepper
• dill pickle

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Place beaten egg in a flat dish.
3. 3 Place Cheetos® and cayenne in a food processor. Pulse until crumbs are achieved. Pour into a separate bowl.
4. 4 Dip a pickle slice in the egg and coat with Cheetos® crumb mixture. Transfer to a plate. Repeat with remaining pickle slices.
5. 5 Fry pickle slices in the hot oil, working in batches, for 3 minutes. Transfer to a paper towel-lined plate and let sit for 2 minutes for final crisping.

By Soup Loving Nicole

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