Fried Roasting Ears Recipes

Steps:

• In small saucepan over medium heat, combine milk, salt, 2 tablespoons sugar and shortening. Heat until shortening melts and sugar dissolves. Remove from heat and let cool to lukewarm, 110 degrees F (43 degrees C). Sprinkle in yeast and let sit until foamy.
• Transfer mixture to large bowl, and stir in flour to make a dough. Knead until smooth, cover and let rise 30 minutes.
• In a large heavy skillet or deep fryer, heat 1 inch of oil to 375 degrees F (190 degrees C).
• Roll out 1 to 2 inch balls of dough into thin sheets. Fry sheets 1 to 2 minutes on a side, until puffed and golden. Drain on paper towels.
• Combine cinnamon and 6 tablespoons sugar. Sprinkle over warm pastries. Serve.

Steps:

• Add to the bowl of a bread maker and set on the dough cycle. Or, mix vigorously in a large mixing bowl and let rise until double in bulk.
• Turn the dough out onto a floured surface. Punch down and knead.
• Roll out to about 1/8 inch thick.
• Cut into strips 2 ½ inches wide and cut the strips into squares. Or just grab some dough and streach it into the shape of an elephants ear.
• Cover and let rest for about 10 minutes.
• Using a large fry pan, fill with about three inches of cooking oil. Heat until the temperature of the oil is 360 degrees. If the fat is too cool, the dough will absorb the oil and if the fat is too hot, the dough will brown before it is cooked in the middle.
• Lower the dough gently into the cooking oil, two or three pieces at a time. When brown on one side, turn and brown on the other side. Lift from the cooking oil with a fork or tongs and drain on paper towels.
• Brush the fried dough with melted butter and sprinkle with powdered or cinnamon sugar.

Steps:

• Heat 1 tbsp oil in a large frying pan over a medium heat, add the pickled onions and fry for 3-4 mins until they get nicely caramelised. Add the cayenne and thyme leaves, then tip the roasties into the pan along with another 1 tbsp oil. Use the back of a wooden spoon to squash each one slightly. Leave alone for 3-4 mins to fry and get extra crisp on one side, then give them a good toss.
• Add the remaining oil, toss and fry again for extra crispiness. Don't worry if they fall apart a little, the scuffed bits will get extra crisp. Season to taste and serve warm with your Christmas leftovers.

Steps:

• Shuck the corn and remove silks if not already, scrape the corn from the cob.
• Melt butter in a skillet and add corn, milk, sugar, and salt.
• Cook 30 minutes stirring constantly.