DEEP-FRIED CANDY BARS WITH PINEAPPLE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 8m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat sunflower oil in a deep-fat fryer or a Dutch oven to 350 degrees F.
- Cut the top and bottom off the pineapple, then quarter it vertically. Trim the woody core off each segment, and then lay it skin side down, and slice the flesh in half lengthwise, stopping when you feel the skin. Then cut it across into slices and run the knife between the flesh of the fruit and the outer husk. The pineapple pieces should come out easily. Squeeze the outer skin of the pineapple over the cut fruit to get every last bit of juice.
- In a large bowl, add 1 cup of flour. Gently whisk in 3/4 cup of soda water, if the batter is too thick, add the 1/4 cup. It should be able to coat the candy bar easily. Submerge each chocolate coconut bar in the batter and place it right into the hot oil either with your fingers or tongs, allowing it to fry for about 3 minutes or until the batter is puffed up and golden brown. Using tongs, remove the battered chocolate coconut bars and place them on a paper towel lined plate. Transfer them to a plate aside the pineapple pieces, enjoy immediately.
COCONUT FRIED PINEAPPLE
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Heat 1 1/2 inches vegetable oil in a pot over medium-high heat until it reaches 375 degrees F. Cut a pineapple into chunks (see Cook's Note). Toss with 1 cup milk, then drain. Dredge in sugar, then fry until golden, about 1 1/2 minutes. Transfer to a rack and immediately sprinkle with more sugar, then roll in unsweetened shredded coconut.
DEEP FRIED ICE CREAM
It was passed on to me by my friend, Sanjay Prakash who is a genius chef himself! It is as special as its name, very unique, very tasty!
Provided by Charishma_Ramchanda
Categories Frozen Desserts
Time 2h15m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Give the ice-cream scoops a perfect round.
- Put the 4 scoops in the deep freezer for 15 minutes.
- Give it an egg wash once you remove it from the deep freezer.
- Roll on the crushed corn flakes and give it a nice coating.
- Put it in the freezer for 20 minutes.
- Repeat the process twice.
- Heat the oil.
- Make sure it is burning hot.
- Deep fry the ice-cream quickly for 5-8 seconds.
- Make sure that the oil is very hot or the corn flakes won't get its colour.
- Now add little brandy or cognac and flambe it on the table.
Nutrition Facts : Calories 435, Fat 19.4, SaturatedFat 10.6, Cholesterol 244.1, Sodium 357.4, Carbohydrate 53.3, Fiber 1.6, Sugar 30.8, Protein 12.6
PINEAPPLE FRITTERS
Something yummy and easy to make. My mom makes these every New Year's Day. These fritters are best served immediately.
Provided by William
Categories Bread Quick Bread Recipes
Time 38m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Whisk pineapple, flour, milk, and egg together to form a light and fluffy batter.
- 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.
- 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.
- Drizzle glaze over fritters and dust with confectioners' sugar.
Nutrition Facts : Calories 128.9 calories, Carbohydrate 22.9 g, Cholesterol 8.2 mg, Fat 4 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 71.2 mg, Sugar 18.9 g
DEEP-FRIED TOFU WITH PINEAPPLE, SWEET CHILLI & BASIL
Fresh, zingy Asian flavours at are the heart of this tofu dish with pineapple and sweet chilli
Provided by John Torode
Time 45m
Number Of Ingredients 10
Steps:
- Split the chillies down the middle and remove the seeds. Pound the halved chillies a few times with a pestle or the end of a rolling pin (this will soften the flesh and release the flavours). Finely chop and mix with the garlic and palm sugar in a large pan. Cook until the sugar starts to boil. Add the pineapple and cook for 5 mins until the pineapple softens, and the sugar starts to caramelise and turn brown. Add the fish sauce and tamarind. Return to the boil, then take off the heat.
- Heat 5-10cm of oil in a wok and roll the tofu in the cornflour. Fry the basil leaves so that they crisp, then transfer to kitchen paper to drain. Fry about 5-6 pieces of tofu at a time until golden brown, then leave to drain on kitchen paper. Keep warm in a low oven while you fry the rest.
- Warm the sauce through. Place a few cubes of tofu on each plate, pour over the sauce and sprinkle with the basil.
Nutrition Facts : Calories 513 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 63 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 2.6 milligram of sodium
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