Fried Cakes Recipes

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MICHAEL'S GREAT-GRANDMOTHER'S FRY CAKES

My husband believe it or not makes this recipe. It has been handed down from his Great Grandparents!! **Note: you have to use real buttermilk liquid in this. I try it with powdered buttermilk and the recipe wasn't the same.

Provided by Nikki Kate

Categories     Breakfast

Time 33m

Yield 30 Fry Cakes, 30 serving(s)

Number Of Ingredients 10



Michael's Great-Grandmother's Fry Cakes image

Steps:

  • Oil temperature should be at 375 degrees F.
  • Add baking soda to the buttermilk. Let set while preparing the next steps.
  • In a large bowl mix the sugar, crisco and egg.
  • Add the baking powder, ground cinnamon, nutmeg, and salt to the flour in small bowl.
  • Mix flour mixture and buttermilk alternately into egg mixture until mixture holds together. Add a little more flour if needed.
  • Turn dough onto a floured surface and knead until it springs back when pushed inches.
  • Roll out, cut with a doughnut cutter.
  • Drop in hot crisco, which has been heated to 375 F for about 3 minutes.
  • Turn the doughnuts after they come to the surface of grease (about 1 1/2 minutes) and cook other side (about 1 1/2 minutes).
  • Drain on paper towels.

1 cup granulated sugar
3 tablespoons Crisco
1 teaspoon baking powder
1 teaspoon baking soda
3 1/2 cups flour
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 cup buttermilk
1 pinch salt

FRIED CAKES

I love these tasty treats and could eat them all by myself. They are wonderful anytime, served plain, with sugar, cinnamon sugar, jam, jelly or Deluce de leche. The oil must be very hot to ensure quick frying. If the oil is not hot enough, the fried cakes will be greasy and heavy.

Provided by Baby Kato

Categories     Other Breakfast

Time 15m

Number Of Ingredients 8



Fried Cakes image

Steps:

  • 1. In a large bowl, add the flour, salt and baking powder and mix.
  • 2. Then add in the butter and shortening, mix until well blended. (I used my fingers)
  • 3. Gradually add the milk, stirring until a rough ball forms. (you don't want the dough to be too wet or too dry) Knead gently until the mixture forms a smooth dough.
  • 4. Cut the dough into 5 even pieces and shape into balls. Flatten each ball into a disc 1/4 inch thick and poke a hole in the center of each disc with your finger.
  • 5. Please Note: For best results, fry in separate batches until they are golden brown in color. You will need an inch of oil in your pan for frying. Heat the oil and add one or two of the cakes, (the oil should sizzles when the dough is added). Turn once.
  • 6. Drain on paper towels and sprinkle with sugar while still hot. Best eaten warm.

1 1/8 c flour
1/2 tsp salt
1 1/4 tsp baking powder
1 Tbsp butter
1 Tbsp vegetable shortening
1/2 c milk
2 c oil for frying
sugar, or cinnamon sugar (garnish)

FRIED CRAB CAKES

This is a recipe I came up with after trying so many crab cake recipes. I think it is fantastic, and the sauce complements the fried crab cakes. Enjoy! I'm sure you will make this recipe again and again.

Provided by Nancy Gibson

Categories     Crab Cakes

Time 35m

Yield 2

Number Of Ingredients 13



Fried Crab Cakes image

Steps:

  • Mix 1/3 cup panko, egg, parsley, mayonnaise, seafood seasoning, and mustard together in a medium bowl. Gently fold in crabmeat. Form into 4 patties and coat with remaining panko.
  • Heat coconut oil in a nonstick skillet over medium-high heat. Fry patties until crispy, flipping once, about 12 minutes total.
  • While patties cook, prepare the sauce: Combine mayonnaise, chipotle pepper, adobo sauce, and lemon juice in the bowl of a food processor; process until smooth.
  • Serve crab cakes with sauce on the side.

Nutrition Facts : Calories 868.9 calories, Carbohydrate 28 g, Cholesterol 205.4 mg, Fat 73.7 g, Fiber 1.3 g, Protein 32.9 g, SaturatedFat 21.2 g, Sodium 1652.8 mg, Sugar 1.2 g

⅓ cup panko bread crumbs
1 large egg, beaten
3 tablespoons chopped fresh parsley
2 tablespoons mayonnaise
2 teaspoons seafood seasoning (such as Old Bay®)
1 teaspoon yellow mustard
½ pound cooked lump crabmeat, drained
¼ cup panko bread crumbs, or as needed
2 tablespoons coconut oil
½ cup mayonnaise
1 canned chipotle pepper in adobo sauce
1 tablespoon adobo sauce from chipotle peppers
1 tablespoon lemon juice

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