Everything Fried!: A Fried Cookbook with Delicious Fried Recipes for Amazing Fried Foods [2 ed.]

Table of contents :
Table of Contents
Classical American Burger I
Jalapeno Poppers
Mexican Fajitas
Buffalo Wings I
Buffalo Chicken Sandwich
Classical Spanish Beef Patties
Tostones
New England Fried Chips and Fried Fish
Louisiana Crab
Curry and Coconut Stir Fry
Southeast Asian Chicken Wings
Sriracha Shrimp
Mediterranean Falafel
Thai Stir-Fry Noodle
Buffalo Dumplings
Buffalo Chicken Sandwich
Buffalo Fish
How to Make Croutons
Spicy Fried Flank Steak
Mexican Style Fritters
Orange Fritters
Indian Style Fritters II
Caprese Fritters
Cauliflower Fritters
Yam Fritters
Mediterranean Fritters
Chickpea Okra Fritters
Parmesan Zucchini Fritters
Dough Fritters
Fruit Fritters
Caribbean Fritters II
Beans and Turkey Fritters
Oats and Fish Fritters
Shrimp Fritters
Indian Fritters III
Pisang Goreng
Moroccan Croquettes of Spicy Red Lentils
Star of the Sea Tuna Croquettes
Grandma’s Simply Salmon Croquettes
Brazilian Cheese Croquettes
November’s Turkey Croquettes
Ohio Noodle Croquettes
Ground Beef Croquettes
Country Dinner Mashed Potato and Onion Croquettes
Cajun Cornmeal Tilapia Croquettes
Latin American Croquettes
Vegetarian Spicy Parsnip Croquettes
Croquettes Japanese Style
Shrimp and Rice Croquettes
Tuscan Croquettes
Mashed Potatoes Green Onions and Bacon Croquettes
Mediterranean Mashed Potato Croquettes
Country Honey Turkey and Swiss Croquettes
How to Make an American French Fry
Garlic Festival Fries
Ring Onions Fried French
Two Times Roasted Fries
No Fry Fries
French Fries From Belgium
A 4th Grader’s Lunch
Athenian Yukon Fries
4-Ingredient Classicals
Fry ‘Em Twice Fries
French Fry Dinner Bake
Simple Portuguese Inspired Fries
Easy Aztec Style Fries
Indian Style Curry Cumin Fries
Copycat Fast Food Franchise Fries
French Seasoned Fries with Tourtiere
Curried French Fries from Jamaica
Chinese Black Mushroom Fried Rice
Curried Apple and Raisins Fried Rice
Japanese Fried Rice Cakes
Paleo Fried Rice
Sweet Thai Chile Fried Rice
Cajun Fried Rice
Fried Rice in the Morning
House Fried Rice II
Thai Fried Rice
Fried Rice Lunch Box
Filipino Fried Rice
Chipotle Style Baked Fried Chicken
Chinese Take-out Fried Chicken
Almond Baked Fried Chicken
Dijon Fried Chicken
Texas Ranch Fried Chicken
How-To Throw Together Fried Chicken
Fried Chicken Salad
Chicken Tenders III
Spicy Cornmeal Fried Chicken
45 Minute Fried Chicken
Boardwalk Fried Chicken
Mexico City Style Chili Lime Fried Chicken
Rainy Day Oven Fried Chicken
Parallel Processing Fried Chicken
Mumbai Style Fried Chicken
Baton Rouge Easy Fried Chicken
Mr Tokyo’s Fried Chicken

Citation preview

Everything Fried! A Fried Cookbook with Delicious Fried Recipes for Amazing Fried Foods

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Table of Contents Classical American Burger I 9 Jalapeno Poppers 12 Mexican Fajitas 13 Buffalo Wings I 14 Buffalo Chicken Sandwich 15 Classical Spanish Beef Patties 16 Tostones 17 New England Fried Chips and Fried Fish 18 Louisiana Crab 19 Curry and Coconut Stir Fry 22 Southeast Asian Chicken Wings 23 Sriracha Shrimp 24 Mediterranean Falafel 25 Thai Stir-Fry Noodle 26 Buffalo Dumplings 27 Buffalo Chicken Sandwich 28 Buffalo Fish 29 How to Make Croutons 32 Spicy Fried Flank Steak 33 Mexican Style Fritters 34 Orange Fritters 35

Indian Style Fritters II 36 Caprese Fritters 37 Cauliflower Fritters 38 Yam Fritters 42 Mediterranean Fritters 43 Chickpea Okra Fritters 44 Parmesan Zucchini Fritters 45 Dough Fritters 46 Fruit Fritters 47 Caribbean Fritters II 48 Beans and Turkey Fritters 49 Oats and Fish Fritters 52 Shrimp Fritters 53 Indian Fritters III 54 Pisang Goreng 55 Moroccan Croquettes of Spicy Red Lentils 56 Star of the Sea Tuna Croquettes 57 Grandma’s Simply Salmon Croquettes 58 Brazilian Cheese Croquettes 59 November’s Turkey Croquettes 62 Ohio Noodle Croquettes 63 Ground Beef Croquettes 65 Country Mashed Potato and Onion Croquettes 66

Cajun Cornmeal Tilapia Croquettes 67 Latin American Croquettes 68 Vegetarian Spicy Parsnip Croquettes 69 Croquettes Japanese Style 72 Shrimp and Rice Croquettes 73 Tuscan Croquettes 74 Mashed Potatoes Onions Bacon Croquettes 75 Mediterranean Mashed Potato Croquettes 76 Country Honey Turkey and Swiss Croquettes 77 How to Make an American French Fry 78 Garlic Festival Fries 79 Ring Onions Fried French 82 Two Times Roasted Fries 83 No Fry Fries 84 French Fries From Belgium 85 A 4th Grader’s Lunch 86 Athenian Yukon Fries 87 4-Ingredient Classicals 88 Fry ‘Em Twice Fries 89 French Fry Dinner Bake 92 Simple Portuguese Inspired Fries 93 Easy Aztec Style Fries 94 Indian Style Curry Cumin Fries 95

Copycat Fast Food Franchise Fries 96 French Seasoned Fries with Tourtiere 97 Curried French Fries from Jamaica 98 Chinese Black Mushroom Fried Rice 99 Curried Apple and Raisins Fried Rice 103 Japanese Fried Rice Cakes 104 Paleo Fried Rice 105 Sweet Thai Chile Fried Rice 106 Cajun Fried Rice 107 Fried Rice in the Morning 108 House Fried Rice II 109 Thai Fried Rice 111 Fried Rice Lunch Box 114 Filipino Fried Rice 115 Chipotle Style Baked Fried Chicken 116 Chinese Take-out Fried Chicken 117 Almond Baked Fried Chicken 118 Dijon Fried Chicken 119 Texas Ranch Fried Chicken 120 How-To Throw Together Fried Chicken 121 Fried Chicken Salad 124 Chicken Tenders III 125 Spicy Cornmeal Fried Chicken 126

45 Minute Fried Chicken 127 Boardwalk Fried Chicken 128 Mexico City Style Chili Lime Fried Chicken 129 Rainy Day Oven Fried Chicken 130 Parallel Processing Fried Chicken 131 Mumbai Style Fried Chicken 134 Baton Rouge Easy Fried Chicken 135 Mr Tokyo’s Fried Chicken 136

Classical

American Burger I

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 8 Calories 229 kcal Carbohydrates 3.5 g Cholesterol 82 mg Fat 18.2 g Protein 12.1 g Sodium 247 mg

Ingredients 1 lb ground beef 1 slice bread, crumbled 1 egg 2 tbsps prepared mustard 3 tbsps Worcestershire sauce

garlic salt to taste salt and pepper to taste

Directions 1. Take out a large bowl and mix beef, egg, Worcestershire sauce and mustard. 2. Now make 8 patties and also add some salt, pepper and garlic (salt according to your taste). 3. Now cook these patties in a skillet that is over medium heat for about 15 mins to reach the required tenderness.

Classical American Burger I

9

JALAPENO

Poppers

Prep Time: 1 hr Total Time: 1 hr 20 mins Servings per Recipe: 20 Calories 189 kcal Fat 18.2 g Carbohydrates 2g Protein < 4.6 g Cholesterol 40 mg Sodium 256 mg

Ingredients 2 (12 oz.) packages ground sausage 2 (8 oz.) packages cream cheese, softened 30 jalapeno chili peppers, cut in half horizontally, seeds taken out

1 lb sliced turkey bacon, cut in half

Directions 1. 2. 3. 4. 5.

12

Set your oven to 375 degrees before doing anything else. Stir fry your sausage until fully done then place them in a bowl with the cream cheese. Fill your pieces of pepper with the sausage mix and then wrap bacon around each one. Place the contents into a casserole dish and cook everything in the oven for 24 mins. Enjoy.

Jalapeno Poppers

Mexican Fajitas

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 5 Calories 210 kcal Fat 8.3 g Carbohydrates 5.7g Protein 27.6 g Cholesterol 113 mg Sodium 344 mg

Ingredients 1 tbsp Worcestershire sauce 1 tbsp cider vinegar 1 tbsp soy sauce 1 tsp chili powder 1 clove garlic, minced 1 dash hot pepper sauce 1 1/2 lbs boneless, skinless chicken thighs, cut into strips

1 tbsp vegetable oil 1 onion, thinly sliced 1 green bell pepper, sliced 1/2 lemon, juiced

Directions 1. Get a bowl, combine: hot sauce, Worcestershire, chicken, garlic, vinegar, chili powder, and soy sauce. 2. Make sure the chicken pieces are evenly covered then place some plastic around the bowl. 3. Let the chicken sit in the sauce for 40 mins on the counter or in the fridge. 4. Stir fry your chicken pieces for 7 mins then combine in the green peppers and onions. Cook for 4 more mins and garnish the meat with some lemon. 5. Serve with warmed tortillas. 6. Enjoy.

Mexican Fajitas

13

BUFFALO

Wings I

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 3 Calories 710 kcal Fat 46.9 g Carbohydrates 43.7g Protein 28 g Cholesterol 136 mg Sodium 2334 mg

Ingredients oil for deep frying 1 C. unbleached all-purpose flour 2 tsps salt 1/2 tsp ground black pepper 1/2 tsp cayenne pepper 1/4 tsp garlic powder 1/2 tsp paprika

1 egg 1 C. milk 3 skinless, boneless chicken breasts, cut into 1/2-inch strips 1/4 C. hot pepper sauce 1 tbsp butter

Directions 1. Get your oil hot for frying. 2. At the same time get a bowl, combine: paprika, flour, garlic powder, salt, cayenne, and black pepper. 3. Get a 2nd bowl, combine: milk and eggs. 4. Coat your chicken first with the gg mix then dredge them in the flour mix. 5. Place the chicken back in the egg mix and again in the flour mix. 6. Place everything in a bowl and place a covering of plastic on the bowl. 7. Put the chicken in the fridge for 30 mins then begin to fry the chicken, in batches, for 8 mins. 8. Once all the chicken is done get a 3rd bowl and combine your butter and hot sauce. 9. Place the mix in the microwave for 1 min with a high level of heat then top the chicken with the mix. 10. Enjoy.

14

Buffalo Wings I

Buffalo

Chicken Sandwich

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 588 kcal Fat 32.6 g Carbohydrates 39.8g Protein 30.4 g Cholesterol 83 mg Sodium 1208 mg

Ingredients 1 tbsp vegetable oil 1 tbsp butter 1 lb skinless, boneless chicken breasts, cut into bite-size pieces 1/4 C. hot sauce

4 (10 inch) flour tortillas 2 C. shredded lettuce 1 celery stalk, diced 1/2 C. blue cheese dressing

Directions 1. Fry your chicken in veggie oil for 12 mins until it is fully done then place the meat to the side in a bowl. 2. Add in the hot sauce to the bowl and stir everything to evenly coat the meat. 3. Now place your tortillas on a working surface and place your chicken on each equally. 4. Layer your dressing, celery, and lettuce over everything then form the contents into burritos. 5. Enjoy.

Buffalo Chicken Sandwich

15

CLASSICAL

Spanish Beef Patties

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 522 kcal Fat 34.7 g Carbohydrates 36.7g Protein 15.9 g Cholesterol 40 mg Sodium 505 mg

Ingredients 3 tbsps olive oil 1 lb ground beef 1 1/2 C. diced fresh cilantro 1 onion, diced 4 cloves garlic, minced 1 green bell pepper, diced 1 (8 oz.) can tomato sauce

1 (16 oz.) package egg roll wrappers 2 quarts vegetable oil for frying

Directions 1. 2. 3. 4. 5.

Stir fry your bell pepper, onions, and garlic in olive oil until tender. Combine in the meat and cook the meat until it is fully done. Now add the cilantro and tomato sauce. Heat the contents until the cilantro is soft then place everything to the side. Now add 3 tbsps of the meat mix into an egg roll wrapper and shape the wrapper into a triangle. 6. Continue doing this until all your meat has been used up. 7. Now deep fry these patties in hot veggie oil until golden on both sides. Then place the patties on some paper towels before serving. 8. Enjoy.

16

Classical Spanish Beef Patties

Tostones

(Spanish Plantains Fried)

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 2 Calories 136 kcal Fat 3.3 g Carbohydrates 28.5g Protein 1.2 g Cholesterol 0 mg Sodium 14 mg

Ingredients 5 tbsps oil for frying 1 green plantain, peeled, diced into 1 inch pieces 3 C. cold water

salt to taste

Directions 1. Get your oil hot and begin to fry your plantains for 4 mins each side. 2. Place the plantains on a working surface and flatten them. 3. After all of your plantains have been flattened dip them in some water then fry the plantains again for 1 min per side. 4. Top them with salt after frying. 5. Enjoy.

Tostones

17

NEW ENGLAND

Fried Chips and Fried Fish

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 4 Calories 782 kcal Fat 26.2 g Carbohydrates 91.9g Protein 44.6 g Cholesterol 125 mg Sodium 861 mg

Ingredients 1 C. all-purpose flour 1 tsp baking powder Salt and freshly ground black pepper, to taste 1 egg, beaten lightly 1 C. milk

4 large potatoes, peeled and cut into strips lengthwise 4 C. vegetable oil 1 1/2 lbs cod fillets

Directions 1. In a large bowl, add flour, baking powder, salt, black pepper, egg and milk. 2. Mix till well combined. 3. Keep everything aside for at least 20 minutes. 4. In a large bowl of chilled water, dip the potatoes for 2-3 minutes. 5. Drain the mix well and pat dry with paper towel. 6. In a large skillet, heat the oil with medium heat. 7. Add the potatoes and fry for about 3-4 minutes or till crisp and tender. 8. Transfer the potatoes onto a paper towel lined plate. 9. Coat the cod fillets in the flour mixture evenly. 10. Fry everything for about 3-4 minutes or till golden brown. 11. Transfer the cod fillets onto another paper towel lined plate. 12. Now, return the potato strips to the skillet and fry them for about 1-2 minutes more or till crispy.

18

New England Fried Chips and Fried Fish

Louisiana

Prep Time: 40 mins

Crab

Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 530 kcal Fat 44.2 g Carbohydrates 13.3g Protein 21.3 g Cholesterol 144 mg Sodium 1040 mg

Ingredients

Directions

2 tbsps salted butter 1/2 onion, finely chopped 2 stalks celery, finely chopped 1/2 large red bell pepper, finely chopped 1 bunch green onions (green portion only), chopped 1/2 large carrot, finely chopped 3 cloves garlic, diced 1 tbsp parsley flakes 2 tsps Creole seasoning 2 tsps dried basil 2 tsps ground black pepper 1 tsp dried dill weed 1/2 tsp oregano 1/2 tsp dried thyme 2 large eggs, beaten 1 lb lump crabmeat, picked free of shell 9 buttery crackers, crushed 3 tbsps vegetable oil Cajun Spread: 1 C. mayonnaise 1 tbsp chili-garlic sauce 2 tsps Creole seasoning 2 tsps parsley flakes 1 tsp paprika

1. Stir fry your onions in butter for 7 mins. Then add in the garlic, celery, carrots, bell peppers, and green onions. 2. Let the mix cook for 12 mins. 3. Add in: the thyme, 1 tbsp parsley flakes, oregano, 2 tsp creole seasoning, dill weed, pepper, and basil. 4. Let everything fry for 7 more mins then place all the contents into a bowl and let them sit for 12 mins. 5. Add the whisked eggs to the veggies then add the cracker crumbs and crabmeat as well. 6. Work the mix with hands until everything is evenly distributed. 7. Then form the mix into 12 patties. 8. Fry each patty in hot veggie oil for 4 mins per side. 9. Get a bowl, combine: paprika, mayo, 2 tsp parsley flakes, chili sauce, and 2 tsp creole seasoning. 10. Dip your crab cakes in the mayo mix when eating them. 11. Enjoy.

Louisiana Crab

19

CURRY

and Coconut Stir Fry

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 372 kcal Fat 24.2 g Carbohydrates 16g Protein 25.8 g Cholesterol 59 mg Sodium 387 mg

Ingredients 1 1/2 C. coconut milk 1 tbsp diced ginger 1 tbsp lime juice 1 tbsp fish sauce 1 tsp oyster sauce 2 tsps diced garlic 1/2 tsp chili-garlic sauce 2 tbsps white sugar

1 tbsp avocado oil 1 lb chicken breast, cut into bite-sized pieces 1/2 onion, sliced 1 1/2 tsps curry powder 2 C. broccoli florets

Directions 1. Get a bowl, combine: sugar, coconut milk, sriracha, lime juice, garlic, fish sauce, and oyster sauce. 2. Now begin to stir fry your chicken in hot avocado oil for 9 mins until it is fully done then place the chicken to the side. 3. Stir the onions and curry powder in the pan for 3 mins then add in the broccoli and cook the veggies for 4 mins before pouring in the coconut milk mix and getting everything boiling. 4. Once the mix is boiling set the heat to low and let the mix simmer for 4 mins. 5. Place the chicken back in the pan and place a lid on it. Let the mix cook for 5 mins. 6. Enjoy.

22

Curry and Coconut Stir Fry

Southeast Asian

Chicken Wings

Prep Time: 10 mins Total Time: 1 hr 20 mins Servings per Recipe: 15 Calories 181 kcal Fat 14.1 g Carbohydrates 7.2g Protein 6.5 g Cholesterol 27 mg Sodium 205 mg

Ingredients 15 chicken wings 1/2 C. all-purpose flour oil for deep frying 1/4 C. butter 1/4 C. hot pepper sauce 1 tbsp chili-garlic sauce

1/2 tsp Thai red chili paste 2 tbsps sweet chili sauce 2 tbsps honey

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Get a bowl and combine your chicken with flour. Place a covering of plastic around the bowl and put everything in the fridge for 2 hrs. Now get some oil hot to 375 degrees before doing anything else. Begin to heat the following in a saucepan: honey, butter, sriracha, hot sauce, Thai chili paste, and sweet chili sauce. Let the mix cook for 6 mins while stirring it. Now begin to fry your chicken for 12 mins in oil until golden then place everything in a bowl. Toss the wings with the sriracha sauce. Enjoy.

Southeast Asian Chicken Wings

23

SRIRACHA

Shrimp

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 458 kcal Fat 30.3 g Carbohydrates 22.2g Protein 23 g Cholesterol 240 mg Sodium 2008 mg

Ingredients 2 C. vegetable oil, or as needed 2 lbs shrimp, peeled and deveined 1 1/2 tsps salt 1 C. mayonnaise 3 tbsps Sriracha 1 tbsp fish sauce 1/2 tsp hot chili sesame oil 3/4 C. milk

2 eggs, well beaten 8 oz. seafood breader 1/4 C. chopped fresh cilantro

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

24

Get your oil hot to 375 degrees before doing anything else. Top your shrimp with some salt in a bowl. Get a 2nd bowl, combine: sesame oil, mayo, fish sauce, and sriracha. Get a 3rd bowl, beat: eggs and milk. Add the breader in a 4th bowl. Coat your shrimp first with egg then with the breader. Fry the shrimp in a batches for 6 mins and place them on some towels. Lay the shrimp in the bowl with mayo mix and stir everything to coat the pieces of fish. Enjoy.

Sriracha Shrimp

Mediterranean Falafel

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 5 Calories 301 kcal Fat 17.8 g Carbohydrates 31.8g Protein 7.6 g Cholesterol 37 mg Sodium 343 mg

Ingredients 1 (16 oz.) can garbanzo beans, drained 1/4 C. panko bread crumbs, or as needed 1/4 C. chopped onion 1/4 C. olive oil 1 egg 2 tbsps dried parsley 1 tbsp curry powder 1 tbsp garlic powder

1 tbsp lemon juice 1/2 tbsp ground black pepper 1/4 C. panko bread crumbs, or as needed 1 C. olive oil for frying, or as needed

Directions 1. Puree the following to make a crumbly mix: black pepper, garbanzos, lemon juice, 1/4 panko, curry powder, onions, parsley, egg, garlic powder, and 1/4 C. olive oil. 2. Place the mix into a bowl and shape everything into small balls. 3. Flatten the balls into burgers then dredge them in some more panko. 4. Fry the falafel in olive oil for 4 mins each side. 5. Enjoy.

Mediterranean Falafel

25

THAI

Stir-Fry Noodle

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 3 Calories 758 kcal Fat 9.9 g Carbohydrates 140.1g Protein 24.8 g Cholesterol 99 mg Sodium 1353 mg

Ingredients 1 tbsp dark soy sauce 2 tbsps soy sauce 1 tbsp white sugar, or more to taste 1 tsp Sriracha 1 tbsp olive oil 1 tbsp chopped garlic 6 oz. chicken tenders, cut into bite-size pieces

1 (16 oz.) package frozen broccoli 1 lb fresh flat rice noodles 1 egg, beaten 1/4 tsp sesame seeds 1 pinch crushed red pepper flakes

Directions 1. Get the following simmering in a saucepan: Sriracha, dark soy sauce, sugar, and regular soy sauce. 2. Let the mix simmer while stirring for 7 mins. Then shut the heat. 3. Now begin to stir fry your chicken and garlic in olive oil for 9 mins then add in the broccoli. 4. Let the mix continue to fry until the broccoli is done then add in your noodles and stir everything. 5. Top the mix with the sauce and stir everything again while heating the mix. Let everything get thick. 6. Make some space in your skillet then fry your egg in the space. 7. Scramble it as it cooks then mix everything together. 8. Top the dish with some pepper flakes and sesame seeds. 9. Enjoy.

26

Thai Stir-Fry Noodle

Buffalo

Dumplings

Prep Time: 20 mins Total Time: 1 hr 50 mins Servings per Recipe: 16 Calories 219 kcal Fat 15 g Carbohydrates 12.7g Protein 8.2 g Cholesterol 46 mg Sodium 402 mg

Ingredients 1/2 C. butter 1/2 C. hot pepper sauce 2 tsps distilled white vinegar 2 C. shredded cooked chicken 1 (8 oz.) package cream cheese, softened

1 (12 oz.) package wonton wrappers 1 egg white 2 C. oil for frying

Directions 1. Get your butter melted, then add in the vinegar and hot sauce. 2. Stir the mix then shut the heat. 3. Leave the sauce to sit for 60 mins then add the chicken to the sauce and stir the contents to evenly coat the meat. 4. Leave the chicken to sit for 17 more mins. 5. Place your wrappers on a working surface then add half a tsp of chicken to each one. Place 1/2 a tsp of cream cheese to each one as well. 6. Coat the edge of the each wonton with some of the egg whites and shape the wrapper into a wonton or dumpling. 7. Crimp the opening to seal everything and keep forming wontons in this manner. 8. Get your oil hot then fry your wontons in the oil, in batches, for about 3 mins. Flip them once during the frying time. 9. Enjoy.

Buffalo Dumplings

27

BUFFALO

Chicken Sandwich

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 588 kcal Fat 32.6 g Carbohydrates 39.8g Protein 30.4 g Cholesterol 83 mg Sodium 1208 mg

Ingredients 1 tbsp vegetable oil 1 tbsp butter 1 lb skinless, boneless chicken breasts, cut into bite-size pieces 1/4 C. hot sauce 4 (10 inch) flour tortillas

2 C. shredded lettuce 1 celery stalk, diced 1/2 C. blue cheese dressing

Directions 1. Fry your chicken in veggie oil for 12 mins until it is fully done then place the meat to the side in a bowl. 2. Add in the hot sauce to the bowl and stir everything to evenly coat the meat. 3. Now place your tortillas on a working surface and place your chicken on each equally. 4. Layer your dressing, celery, and lettuce over everything then form the contents into burritos. 5. Enjoy.

28

Buffalo Chicken Sandwich

Buffalo Fish

Prep Time: 10 mins Total Time: 1 hr 16 mins Servings per Recipe: 3 Calories 641 kcal Fat 43.1 g Carbohydrates 37.7g Protein 25.2 g Cholesterol 95 mg Sodium 1494 mg

Ingredients 3 (4 oz.) flounder fillets 1/2 C. hot pepper sauce 1 C. corn flour 3 tbsps butter

3 tbsps extra-virgin olive oil 6 tbsps chunky blue cheese dressing

Directions 1. 2. 3. 4.

Get a bowl and place your fish in it. Top the fish with the hot sauce and stir everything to evenly coat the pieces. Place a covering of plastic on the bowl and put everything in the fridge for 60 mins. Coat the fish with flour then place them in the hot sauce again, then coat them with flour, and again in the hot sauce. 5. Get your olive oil and butter hot, in a frying pan, then fry the fish for 4 mins each side. 6. Top the pieces with the blue cheese. 7. Enjoy.

Buffalo Fish

29

HOW TO MAKE

Croutons

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 5 Calories 157 kcal Fat 4.4 g Carbohydrates 25.3g Protein 3.8 g Cholesterol 0 mg Sodium 340 mg

Ingredients 10 slices bread 5 tbsps ground dried chili pepper 5 tbsps garlic and herb seasoning

1 tbsp vegetable oil, or as needed

Directions 1. Grab a C. and use it remove holes from your pieces of bread. 2. Throw away the other portion of the bread or find a productive use for it (for example feeding birds in your backyard). 3. Now top your bread circles with 3/4 tsp of the garlic spice and 3/4 tsp of chili. 4. Fry the bread in oil for 4 mins each side. 5. Then cut the circles into cubes or use the croutons as circles. 6. Enjoy.

32

How to Make Croutons

Spicy

Fried Flank Steak

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 4 Calories 489 kcal Fat 31.8 g Carbohydrates 40.9g Protein 11.4 g Cholesterol 27 mg Sodium 1383 mg

Ingredients 1/4 C. cornstarch 1/4 tbsp salt black pepper 12 oz. flank steak, thinly sliced 1 quart oil for frying 4 tbsps soy sauce 1 tbsp rice vinegar 1/2 tbsp rice wine 1 1/2 tbsps honey 7 tbsps granulated sugar

1/2 tbsp chili paste 1/4 C. water 3 tbsps chopped fresh ginger root 1 tbsp vegetable oil 2 cloves garlic, chopped 1/4 C. sliced onion 1/4 C. diced red bell pepper

Directions 1. 2. 3. 4. 5. 6. 7.

Get your oil hot. Get a bowl, combine: pepper, cornstarch, and salt. Dredge your steak in the mix then fry the meat in the oil until it is browned all over. Now get a 2nd bowl, combine: honey, soy sauce, rice wine, and rice vinegar. Stir the mix until it is smooth then add in the ginger, sugar, water, and chili paste. Stir the mix again. Now get a wok and begin to stir fry your pepper, garlic, and onions for 1 mins then add in the sauce and cook everything for 1 more min. 8. Now combine in the meat and get everything hot and evenly coated. 9. Enjoy.

Spicy Fried Flank Steak

33

MEXICAN STYLE

Fritters

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 322 kcal Fat 10.6 g Carbohydrates 51g Protein 8.9 g Cholesterol 50 mg Sodium 1068 mg

Ingredients 1 tbsp vegetable oil 1 (14 oz.) can corn 1 (6.5 oz.) package cornbread mix 1/4 small jalapeno, diced with seeds

1/2 C. milk 1 egg

Directions 1. 2. 3. 4. 5.

34

Get your oil hot for frying before doing anything else. Get a bowl, combine: eggs, jalapenos, corn, milk, and cornbread mix. Stir the mix into an even and smooth batter. Fry large dollops of the mix for 2 mins each side. Enjoy.

Mexican Style Fritters

Orange

Fritters

Prep Time: 4 hrs Total Time: 4 hrs 30 mins Servings per Recipe: 20 Calories 140 kcal Fat 6.1 g Carbohydrates 18.4g Protein 3g Cholesterol 25 mg Sodium 455 mg

Ingredients 2 3/4 C. sifted all-purpose flour 1 1/2 C. milk 6 tbsps shallots, chopped 2 tbsps chopped fresh parsley 2 tbsps baking powder 2 tsps salt

2 tsps ground black pepper 1 1/2 tsps dried thyme 6 C. grated carrots 2 C. vegetable oil for frying 1 C. béarnaise sauce

Directions 1. Get a bowl, combine: thyme, flour, black pepper, milk, salt, shallots, baking powder, and parsley. 2. Stir the mix until it is evenly combined then add in your carrots. 3. Place a covering of plastic on the bowl and put everything in the fridge for 4 hrs. 4. Now get your veggie oil hot to 375 degrees before doing anything else. 5. Fry large dollops of the mix in the oil for 11 mins. 6. After all the fritters are done coat them with the béarnaise. 7. Enjoy.

Orange Fritters

35

INDIAN STYLE

Fritters II

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 10 Calories 177 kcal Fat 5.4 g Carbohydrates 28.4g Protein 4.8 g Cholesterol 19 mg Sodium 147 mg

Ingredients 2 C. all-purpose flour 1 tsp curry powder, or more to taste 1 egg 1/2 C. soy milk

salt 1 (16 oz.) can whole kernel corn olive oil for frying, as needed

Directions 1. 2. 3. 4. 5. 6.

36

Get a bowl, sift: curry and flour. Now slowly add in your salt, milk, and eggs. Beat the mix until it is smooth then place it to the side for 20 mins. Now add your oil to a pan and get it hot. Once the oil is hot, fry large dollops of your mix for 3 mins each side. Enjoy.

Indian Style Fritters II

Caprese

Fritters

Prep Time: 40 mins Total Time: 1 hr Servings per Recipe: 10 Calories 349 kcal Fat 21 g Carbohydrates 24g Protein 15.3 g Cholesterol 112 mg Sodium 430 mg

Ingredients 3 C. shredded zucchini 2 C. all-purpose flour 1/2 tsp baking soda 1/4 C. grated Parmesan cheese 1 tsp garlic powder 1 tsp dried oregano 1 tsp dried marjoram 1 tsp dried basil 1/2 tsp ground black pepper 1 tsp kosher salt

4 large eggs 1/2 C. buttermilk 3 tbsps vegetable oil, or as needed 3 tbsps olive oil, or as needed 1 lb fresh mozzarella cheese, sliced 2 large ripe fresh tomatoes, sliced sea salt to taste

Directions 1. Get a bowl, combine: kosher salt, zucchini, black pepper, flour, basil, baking soda, marjoram, parmesan, oregano, and garlic powder. 2. Get a 2nd bowl, combine: buttermilk and eggs. 3. Now combine both bowls and form a smooth mix. 4. Begin to get your olive and veggie oil hot. 5. Once the oil is hot fry 1/4 C. of mix for 4 mins each side or until golden. 6. Place the fritters on some paper towels. 7. Once the fritters have cooled slightly, serve them with a piece of tomato, mozzarella, and some salt. 8. Enjoy.

Caprese Fritters

37

CAULIFLOWER

Fritters

Prep Time: 15 mins Total Time: 1 hr 30 mins Servings per Recipe: 4 Calories 402 kcal Fat 34 g Carbohydrates 18g Protein 9.4 g Cholesterol 108 mg Sodium 694 mg

Ingredients 1/4 C. water 2 tbsps butter 1 pinch salt 1/4 C. flour 1 egg 2 tbsps butter 1 onion, chopped 1 clove garlic, diced salt to taste 1 head cauliflower, broken into florets 2 C. water

2 C. chicken stock 1/2 C. heavy cream 1 pinch ground nutmeg, or more to taste 1 pinch cayenne pepper, or more to taste 2 oz. cold firm blue cheese, crumbled 2 C. vegetable oil for frying 1 tbsp chopped fresh chives, or more to taste

Directions 1. Get the following boiling: 2 tbsp butter, salt, and 1/4 C. of water. 2. Once the mix is boiling set the heat to low-medium and being to stir in your flour. 3. Continue heating and stirring for 4 mins then place the dough in a bowl and let it loose its heat for 7 mins. 4. Once it is cool beat your egg into it then place the mix in the fridge for 40 mins. 5. Now begin to stir fry your garlic, onions, and some salt in 2 tbsp of butter for 7 mins then add in the stock, 2 C. of water, and the cauliflower. 6. Let the soup cook for 40 mins then use and immersion blender to puree the soup. 7. Add in: more salt, cream, cayenne, and nutmeg. 8. Set the heat to its lowest level and let the soup simmer. 9. Now get your oil hot to 350 degrees before doing anything else to begin making the fritters. 10. Grab your dough from the fridge and add in your blue cheese. 38

Cauliflower Fritters

11. Fold the cheese into the dough then begin to fry large tsp dollops of the mix in the hot oil for 4 mins or until the fritters are golden on every side. 12. When eating your soup layer some fritters on top. 13. Enjoy.

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YAM

Fritters

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 16 Calories 177 kcal Fat 9.9 g Carbohydrates 20.2g Protein 1.7 g Cholesterol 8 mg Sodium 148 mg

Ingredients 1 C. all-purpose flour 1 tsp baking powder 1/2 tsp salt 1/2 tsp ground nutmeg 1 tsp ground cinnamon 2 tbsps dark rum 2 C. cooked, mashed sweet potatoes

1 C. mashed banana 1 C. crushed pineapple, drained 1/4 C. butter, melted vegetable oil, for deep-fat frying powdered sugar for dusting

Directions 1. 2. 3. 4. 5.

Get a bowl, sift: cinnamon, flour, nutmeg, baking powder, and salt. Get a 2nd bowl, combine: butter, rum, pineapple, banana, and sweet potatoes. Now combine both bowls and get your oil hot to 375 degrees before doing anything else. Fry large dollops of the mix until golden on both sides then coat the fritters with the sugar. Enjoy.

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Yam Fritters

Mediterranean Fritters

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 560 kcal Fat 40.7 g Carbohydrates 25.3g Protein 24.4 g Cholesterol 256 mg Sodium 1582 mg

Ingredients 2 zucchini, grated 1 tsp salt 3/4 C. all-purpose flour 4 eggs 2 tbsps milk 1 tsp seafood seasoning 1/2 tsp salt

1/2 tsp ground black pepper 3/4 C. cubed cooked chicken 2/3 C. crumbled feta cheese 1/2 C. chopped fresh chives 1/3 C. vegetable oil, divided 1/2 C. sour cream (optional)

Directions 1. Place your zucchini in a colander with 1 tsp of salt. Let the veggies sit for 12 mins then drain them. 2. Place the veggies in a kitchen towel and press out as much liquid as possible. 3. Now place everything into a bowl. 4. Get a 2nd bowl, combine: black pepper, flour, half tsp salt, eggs, seafood spice, and milk. 5. Now add in: chives, zucchini, feta, and chicken. 6. Stir the mix until it is even then get 3 tbsps of veggie oil hot for frying. 7. Fry large dollops of the mix in the oil for 4 mins each side or until golden then serve your fritters, with some sour cream. 8. Enjoy.

Mediterranean Fritters

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CHICKPEA

Okra Fritters

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 5 Calories 145 kcal Fat 11.6 g Carbohydrates 9.6g Protein 1.7 g Cholesterol 0 mg Sodium 470 mg

Ingredients 1/2 lb okra, finely chopped 1 green chile pepper, finely chopped 2 tbsps finely chopped fresh cilantro leaves 1 tbsp shortening 1 tsp salt, or to taste 1 tsp grated fresh ginger

3 tbsps rice flour, or as needed 1 tbsp chickpea flour, or as needed 2 C. vegetable oil for frying, or as needed

Directions 1. 2. 3. 4. 5. 6. 7.

Get a bowl, combine: ginger, okra, salt, chili pepper, shortening, and cilantro. Stir the mix then add your chickpea flour and rice flour. Form the mix into a dough and get your oil hot to 350 degrees before doing anything else. Coat your hands with water and begin to shape a piece of your dough into a ball. Break off some pieces of the ball and fry the pieces in the oil for 9 mins. Place the fritters on some paper towel. Enjoy.

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Chickpea Okra Fritters

Parmesan

Zucchini Fritters

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 25 Calories 66 kcal Fat 3.2 g Carbohydrates 6.5g Protein 2.8 g Cholesterol 45 mg Sodium 121 mg

Ingredients 6 eggs 3 zucchinis, shredded 1 zucchini, diced 1 tsp salt 1/2 tsp ground black pepper 3 tbsps grated Parmesan cheese 1/4 C. chopped fresh basil

1 1/2 C. all-purpose flour 2 C. vegetable oil for frying

Directions 1. 2. 3. 4. 5. 6.

Get a bowl and whisk your eggs. Add in the basil, zucchini, parmesan, pepper, and salt. Stir the mix until it is smooth then slowly add the flour while continuing to stir. Now get your oil hot to 375 degrees before doing anything else. Begin to fry dollops of the mix, in oil, in batches, for 5 mins, until golden on all sides. Enjoy.

Parmesan Zucchini Fritters

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DOUGH

Fritters

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 16 Calories 80 kcal Fat 3.8 g Carbohydrates 9g Protein 2.4 g Cholesterol 35 mg Sodium 159 mg

Ingredients 3 eggs 1 1/2 C. all-purpose flour 1 tsp salt

2 C. canola oil for frying

Directions 1. 2. 3. 4. 5. 6.

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Whisk your eggs in a bowl then slowly add in your flour and salt. Stir the mix into a dough then flatten the dough into 1/8 of an inch. Now slice everything into strips. Get 2 inches of oil hot to 375 degrees before doing anything else. Once the oil is hot begin to fry your dough in batches until golden on all sides. Enjoy.

Dough Fritters

Fruit

Fritters

Prep Time: 25 mins Total Time: 45 mins Servings per Recipe: 6 Calories 614 kcal Fat 47.3 g Carbohydrates 43.6g Protein 8.2 g Cholesterol 156 mg Sodium 237 mg

Ingredients 1 C. all-purpose flour 1/4 C. unsalted butter, melted 1/4 C. heavy cream 3 eggs 1/4 tsp salt 2 tbsps packed brown sugar 1 tsp ground cinnamon 2 C. hulled strawberries

1 quart vegetable oil for frying 1 C. semisweet chocolate chips 3 tbsps butter 1 tsp vanilla extract 1/4 C. heavy cream 2 tbsps confectioners' sugar for dusting

Directions 1. Get a bowl, combine: cinnamon, flour, brown sugar, 1/4 C. butter, salt, 1/3 C. cream, and eggs. 2. Stir the mix then add in the strawberries and stir everything again. 3. Get your oil hot to 360 degrees before doing anything else. 4. At the same time microwave the following until it is smooth and melted: 1/4 C. cream, vanilla, and 3 tbsp of butter. 5. While microwaving your mix stir the contents every 40 secs until it is all smooth. 6. Place a covering of plastic over the bowl and keep it warm. 7. Now begin to fry your coated strawberries in the oil until golden on all sides then place the fritters on some paper towel. 8. Once the fritters have drained a bit top everything with some confectioners'; and eat them with the melted chocolate as a dip. 9. Enjoy.

Fruit Fritters

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CARIBBEAN

Fritters II

Prep Time: 1 hr Total Time: 1 d 1 h 20 m Servings per Recipe: 6 Calories 232 kcal Fat 8.3 g Carbohydrates 18.1g Protein 20.4 g Cholesterol 43 mg Sodium 2079 mg

Ingredients 6 oz. dried salted cod fish, soaked in water for 8 hrs, then run under fresh water, bones and skin removed cold water, to cover 1 C. all-purpose flour 1 tsp baking powder 2 tsps ground black pepper

1/2 C. water 1 large tomato, chopped 2 green onions, chopped vegetable oil for frying

Directions 1. 2. 3. 4.

Take your cod and flake it into pieces into a bowl and place it to the side. Get a 2nd bowl, sift: pepper, baking powder, and flour. Stir the mix then add in: the cod, green onions, and tomatoes. Stir the mix again then add 1/2 C. of water and continue stirring everything until it is all even. 5. Now get an inch of oil hot for frying then begin to fry large dollops of the mix for 4 to 6 mins each side until everything is golden. 6. Enjoy.

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Caribbean Fritters II

Beans

and Turkey Fritters

Prep Time: 30 mins Total Time: 55 mins Servings per Recipe: 6 Calories 386 kcal Fat 12.7 g Carbohydrates 39.2g Protein 27.6 g Cholesterol 89 mg Sodium 1381 mg

Ingredients 1 lb ground turkey breast* 1 C. chopped onion 1 C. chopped red bell pepper 2 cloves garlic, diced 2 (14.5 oz.) cans Diced Tomatoes, undrained 1 C. water 1/2 tsp ground cumin 1 (14.5 oz.) can Green Beans, drained

1 (8.5 oz.) package corn muffin mix 1 large egg, beaten 2/3 C. milk 1 (8.75 oz.) can Whole Kernel Corn, drained 1/3 C. shredded Monterey jack cheese with jalapeno peppers 2 tbsps vegetable oil

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Stir fry your garlic, turkey, bell peppers, and onions for 9 mins. Now add in: the cumin, diced tomatoes, and water. Get everything boiling then set the heat to low and let the contents cook for 20 mins. Now add in your green beans, get them hot, then shut the heat. Get a bowl, combine: cheese, muffin mix, canned corned, milk, and eggs. Beat the mix until it is smooth then get 3 tbsps of oil hot and ready for frying. Fry large dollops of the mix for 6 mins, flipping it, after 3 mins. Eat your fritters with the beans and sauce. Enjoy.

Beans and Turkey Fritters

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OATS

and Fish Fritters

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 2 Calories 395 kcal Fat 18.7 g Carbohydrates 27.9g Protein 28.3 g Cholesterol 118 mg Sodium 373 mg

Ingredients 1 (6 oz.) can light tuna in water, drained 1 egg 2/3 C. quick-cooking oats 3 tbsps barbeque sauce 3 tbsps chopped green onion 1/2 tsp hot pepper sauce, or to taste

1/2 tsp dried savory 1 pinch salt 2 tbsps vegetable oil

Directions 1. 2. 3. 4. 5.

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Get a bowl, combine: oats, eggs, and tuna. Stir the mix then add in: the salt, bbq sauce, savory, green onions, and hot sauce. Stir the mix again then get your oil hot and ready for frying. Begin to fry large dollops of the mix in the hot oil for 4 mins each side. Enjoy.

Oats and Fish Fritters

Shrimp

Fritters

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 10 Calories 387 kcal Fat 22.6 g Carbohydrates 39g Protein 6.7 g Cholesterol 10 mg Sodium 11 mg

Ingredients 1/2 C. fresh shrimp; shelled, deveined and halved 1/2 C. chives, cut into 1 inch pieces 1/2 C. fresh bean sprouts 1/4 C. chopped onion 4 C. all-purpose flour

salt to taste 1/8 drop yellow food coloring 5 tbsps water 1 C. vegetable oil

Directions 1. 2. 3. 4.

Get a bowl, combine: food coloring, shrimp, salt, chives, flour, onion, and sprouts. Stir the mix then add in your water to make a batter. Fry large tbsp dollops of the mix until golden on all sides. Enjoy.

Shrimp Fritters

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INDIAN

Fritters III

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 141 kcal Fat 6.1 g Carbohydrates 19g Protein 5.1 g Cholesterol 46 mg Sodium 34 mg

Ingredients 3 C. shredded zucchini 2 ears fresh corn, kernels cut from cob 1/4 C. finely diced onion 1/4 C. all-purpose flour 1 tsp curry powder

1 large egg, beaten salt and ground black pepper to taste 3/4 C. olive oil for frying, or as needed

Directions 1. 2. 3. 4. 5.

Get a bowl, mix: flour, curry powder, zucchini, onions, and corn. Stir the mix then add in some black pepper and salt then stir everything again. Now get your olive oil hot then fry large dollops of the mix in the oil for 5 mins each side. Place your fritters on some paper towels to drain. Enjoy.

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Indian Fritters III

Pisang Goreng

(Indonesian Banana Fritters I)

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 489 kcal Carbohydrates 73.2 g Cholesterol 64 mg Fat 19.5 g Protein 8.3 g Sodium 73 mg

Ingredients 1 1/4 cups all-purpose flour 2 tbsps granulated sugar 1/4 tbsp vanilla powder 1/2 cup milk 1 egg 2 tbsps butter, melted

1 tsp rum flavoring 4 ripe bananas, sliced 2 cups oil for frying

Directions 1. Mix flour, vanilla powder and sugar before making a space in the center and adding milk, melted butter, egg and rum flavoring. 2. Combine it thoroughly before adding banana slices. 3. Fry this banana mixture in hot oil for about 15 minutes or until golden brown. 4. Remove these bananas from the oil and drain it well with the help of paper towels. 5. Serve.

Pisang Goreng

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MOROCCAN

Croquettes of Spicy Red Lentils

Prep Time: 40 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 253.2 Fat 11.9g Cholesterol 35.2mg Sodium 24.7mg Carbohydrates 26.6g Protein 253.2

Ingredients 1 C. split red lentils, washed 1 green bell pepper, washed, seeded and chopped finely 1 red onion, chopped finely 2 garlic cloves, finely minced 1 tsp garam masala 1/2 tsp chili powder 1 tsp cumin powder 2 tsp lemon juice 2 tbsp peanuts, toasted without salt and coarsely chopped

2 1/2 C. water 1 egg, beaten 3 tbsp all-purpose flour 1 tsp ground turmeric 1 tsp chili powder 4 tbsp peanut oil salt and pepper, to taste

Directions 1. In a large pan, add the red lentils, bell pepper, onion, garlic, garam masala, chili powder, cumin powder, lemon juice, peanuts and water and bring to a boil. 2. Reduce the heat and simmer for about 30 minutes, stirring occasionally. 3. Remove from heat and keep aside to cool slightly. 4. Add the egg, salt and pepper and beat well. 5. Now, let the mixture cool completely. 6. In a small plate, mix together the flour, turmeric and chili powder. 7. Make the circles from the lentil mixture and coat with the flour mixture evenly. 8. In a skillet, heat the oil and cook the croquettes in batches till browned from both sides. 9. Serve immediately with chutney or a crisp salad.

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Moroccan Croquettes of Spicy Red Lentils

Star of the Sea

Tuna Croquettes

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 249.3 Fat 7.7g Cholesterol 128.7mg Sodium 379.0mg Carbohydrates 15.3g Protein 29.9g

Ingredients 2 (6 oz.) cans canned tuna 1 C. wheat germ ( untoasted) 2 eggs, lightly beaten 2 -3 tbsp tomato juice 1 -2 tbsp fresh dill, chopped

black pepper, to taste cooking oil

Directions 1. In a large bowl, add all the ingredients and mix well. 2. Make 4 equal sized patties from the mixture. 3. In a heavy frying pan, heat 1-2 tbsp oil and fry the patties till golden brown from both sides. 4. Transfer the patties onto a paper towel lined plate to drain.

Star of the Sea Tuna Croquettes

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GRANDMA’S

Simply Salmon Croquettes

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 277.8 Fat 11.1g Cholesterol 123.7mg Sodium 477.2mg Carbohydrates 22.5g Protein 20.8g

Ingredients 1 (14 oz.) cans salmon, drained 1 medium onion ( grated ) salt and pepper 1/4 C. flour 1 1/2 C. milk 1/4 tsp garlic powder

1 C. seasoned bread crumbs 2 eggs, beaten 2 tbsp butter sunflower oil ( for frying)

Directions 1. In a large frying pan, melt the butter on medium-high heat and sauté the onion and garlic powder till tender. 2. Add the salmon, salt and pepper and cook till heated completely. 3. Add the flour and stir till well combined. 4. Slowly, add the milk, stirring continuously till the mixture becomes thick and forms a ball. 5. Transfer the mixture into a plate and keep aside to cool completely. 6. Make oval shaped croquettes from the mixture. 7. Dip the croquettes in beaten eggs and then coat with the bread crumbs. 8. In a deep skillet, heat the oil and deep fry till golden brown from both sides. 9. Transfer the croquettes onto a paper towel lined plate to drain.

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Grandma’s Simply Salmon Croquettes

Brazilian

Cheese Croquettes

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 249.4 Fat 15.0g Cholesterol 88.8mg Sodium 244.6mg Carbohydrates 21.1g Protein 7.1g

Ingredients 2 oz. butter, cubed 2/3 C. flour 1 egg, separated 1/4 C. breadcrumbs 1/4 C. Parmesan cheese, grated

salt and pepper, as needed 1 tbsp water chili, salsa for serving

Directions 1. Set your oven to 350 degrees F before doing anything else and generously, grease a baking sheet. 2. In a bowl, add the flour and butter and with your hands rub till a coarse mixture forms. 3. Add the egg yolk, breadcrumbs, Parmesan cheese, salt, pepper and water and mix till well combined. 4. Make golf ball sized balls from the mixture. 5. Dip the balls into slightly beaten egg white and arrange onto the prepared baking sheet in a single layer. 6. Cook in the oven for about 25 minutes. 7. Serve warm alongside the chili salsa.

Brazilian Cheese Croquettes

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NOVEMBER’S

Turkey Croquettes

Prep Time: 10 mins Total Time: 4 hrs 10 mins Servings per Recipe: 4 Calories 513.7 Fat 30.1g Cholesterol 155.4mg Sodium 1219.8mg Carbohydrates 29.4g Protein 29.8g

Ingredients 2 -3 C. cooked turkey, chopped up ( leftovers) 2 C. prepared stuffing ( leftovers) 2 eggs, slightly beaten flour, for dredging breadcrumbs, for dredging 3 tbsp vegetable oil, for frying

SAUCE, OR USE GRAVY: 1 (12 oz.) can condensed cream of chicken soup 1/2 C. 2% low-fat milk

Directions 1. In a bowl, mix together the turkey, stuffing and eggs and refrigerate for about 3 hours minimum. 2. With about 3/4 C. of the mixture, make a log. 3. Place the log onto a smooth surface and flatten the bottom into 3x2-inch thickness. 4. Coat the croquettes with the flour and then with the bread crumbs. 5. Heat the oil in deep skillet on medium heat and fry the croquettes about 10-15 minutes, turning occasionally. 6. Meanwhile for the sauce in pan, mix together the can of soup and 1/2 C. of the milk and cook till warmed and creamy, stirring continuously. 7. Pour the sauce over the croquettes.

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November’s Turkey Croquettes

Ohio Noodle

Croquettes

Prep Time: 40 mins Total Time: 1 hr 10 mins Servings per Recipe: 12 Calories 200.5 Fat 10.5g Cholesterol 87.0mg Sodium 204.9mg Carbohydrates 18.8g Protein 7.6g

Ingredients 1 (8 oz.) packages noodles 6 tbsp butter 3 tbsp chopped green onions 6 tbsp flour 1/4 tsp salt 1/8 tsp white pepper 2 C. milk

1/2 C. parmesan cheese 1 egg, beaten flour 2 eggs, beaten with 2 tbsp water panko breadcrumbs vegetable oil ( for frying)

Directions 1. Grease a 9-inch square baking dish. 2. In a large pan of the boiling water, prepare the noodles according to the package's directions. 3. Meanwhile in a medium pan, melt the butter and sauté the green onions till softened. 4. Stir in the flour, salt and white pepper and cook till bubbly. 5. Stir in the milk and cook till thick and bubbly, stirring continuously. 6. Add the Parmesan cheese and stir till melted. 7. Add a little of the cheese mixture into the beaten egg and stir to combine. 8. Return the egg mixture to pan and bring to a boil. 9. Drain the noodles well and transfer into a bowl. 10. Pour the sauce over the noodles and mix well. 11. Transfer the mixture into the prepared baking dish and press to smooth the top surface. 12. With a piece of foil, cover the top, pressing down over the noodles. 13. Refrigerate to chill for overnight. 14. Before serving, place flour egg-water mixture and Panko crumbs in separate shallow dishes. Ohio Noodle Croquettes

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15. Set your oven to 375 degrees F. 16. Cut the chilled noodle mixture into squares. 17. Coat the squares with the flour, then with egg mixture, then with Panko crumbs, covering all sides thoroughly. 18. In a deep skillet, heat the oil to 375 and fry the squares in batches for about 2-3 minutes. 19. Transfer the croquettes onto a paper towel lined plate to drain 20. Serve hot.

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Ground Beef

Croquettes

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 2 Calories 398.7 Fat 14.5g Cholesterol 30.5mg Sodium 609.4mg Carbohydrates 56.9g Protein 10.6g

Ingredients 1 onion, chopped fine 2 tbsp melted butter 1 C. breadcrumbs salt pepper nutmeg Maggi seasoning, to taste 2 tbsp chopped fresh parsley

1/2 lb ground beef 1 egg white, lightly beaten with a small amount of water 1 -2 C. breadcrumbs, for coating vegetable oil ( for frying, about 1/2 inch in the pan)

Directions 1. In a large pan, melt the butter and sauté the onion till tender. 2. Add 1 C. of the breadcrumbs, salt, pepper, nutmeg, Maggi seasonings, parsley, beef and beef and mix well. 3. Remove from the heat make 8 cylinder shaped croquettes. 4. Coat the croquettes with the breadcrumbs, then dip in the egg white and finally coat with the bread crumbs again. 5. In a deep skillet, heat the oil and cook the croquette till golden brown. 6. Serve hot alongside the French fries and salad.

Ground Beef Croquettes

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COUNTRY DINNER

Mashed Potato and Onion Croquettes

Prep Time: 10 mins Total Time: 18 mins Servings per Recipe: 4 Calories 263.9 Fat 10.7g Cholesterol 51.9mg Sodium 541.6mg Carbohydrates 33.8g Protein 7.8g

Ingredients 2 C. mashed potatoes 2 tbsp minced onions 1 egg, slightly beaten 3 tbsp grated parmesan cheese

2 tbsp parsley, minced 3/4 C. breadcrumbs 2 tbsp vegetable oil

Directions 1. 2. 3. 4. 5.

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In a bowl, add the potato, onion, egg, cheese and parsley and mix till well combined. Make 8 equal sized patties from the mixture and refrigerate till serving. Coat the croquettes with the breadcrumbs evenly. In a deep skillet, heat the oil on medium heat and cook the croquette for about 4 minutes. Serve hot.

Country Dinner Mashed Potato and Onion Croquettes

Cajun

Cornmeal Tilapia Croquettes

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 350.4 Fat 13.2g Cholesterol 95.6mg Sodium 476.2mg Carbohydrates 21.1g Protein 36.6g

Ingredients 1/2 C. flour 1/4 C. cornmeal 1 tbsp Cajun seasoning 1/4 tsp salt 1/4 tsp ground black pepper

1/2 C. light mayonnaise 2 tbsp fresh dill, finely chopped 2 tbsp lemon juice 1 1/2 lbs tilapia fillets, cut in dices of 2 inches

Directions 1. Set your oven to 450 degrees F before doing anything else and grease a baking dish. 2. In a bowl, mix together the flour, cornmeal, Cajun seasoning, salt and pepper. 3. In another bowl, mix together the mayonnaise, dill and lemon juice. 4. Reserve 1/4 C. of the mayonnaise mixture in another bowl. 5. Dip the fish fillets in the mayonnaise mixture, then coat with the flour mixture. 6. Arrange the fish fillets onto the prepared baking sheet. 7. Cook in the oven for about 10 minutes. 8. Now, set the broiler of your oven. 9. Cook the croquettes under the broiler for about 4 minutes. 10. Serve with the reserved mayonnaise mixture.

Cajun Cornmeal Tilapia Croquettes

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LATIN

American Croquettes

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 2 Calories 503.3 Fat 25.8g Cholesterol 227.3mg Sodium 666.7mg Carbohydrates 23.6g Protein 42.0g

Ingredients 2 tbsp butter 1/4 C. onion, finely chopped 1/8 C. flour 1/4 tsp salt 1/8 tsp black pepper 1/2 C. milk 2 slices white bread, chopped fine

1/2 lb cooked chicken breast, chopped coarsely flour 1 beaten egg breadcrumbs vegetable oil

Directions 1. 2. 3. 4. 5. 6. 7. 8.

In a pan, melt the butter and sauté the onion till ender. Add the flour, salt and pepper and stir till well combined. Slowly, add the milk and cook till the mixture becomes thick, stirring continuously. Remove from the heat and stir in the bread and chicken. Refrigerate to chill for about 1 hour. Make 4 equal sized patties from the mixture. Coat the patties with the flour and then dip in egg and finally coat with the breadcrumbs. In a deep skillet, heat about 1/2-inch deep oil and fry the croquettes till browned from all sides. 9. Transfer the croquettes onto a paper towel lined plate to drain.

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Latin American Croquettes

Vegetarian

Spicy Parsnip Croquettes

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 6 Calories 231.9 Fat 9.8g Cholesterol 82.3mg Sodium 300.8mg Carbohydrates 32.9g Protein 4.7g

Ingredients 2 lbs parsnips, pared, cut into 2 inch lengths and fully cooked 1/2 tsp salt 2 eggs, well beaten 1/3 C. all-purpose flour 1 tbsp fresh minced parsley

1 jalapeno pepper, finely chopped ( Optional) pepper 1 pinch mace 4 -6 tbsp butter

Directions 1. In a food processor, add the parsnips and pulse till pureed with small lumps. 2. Transfer the parsnip puree in a bowl with eggs, flour, parsley, salt, pepper, mace and jalapeño and mix till well combined. 3. Refrigerate, covered for at least 1 hour. 4. Make about 3x1/2-inch thick patties from the mixture. 5. In a skillet, melt the butter and cook the croquettes for about 8 minutes per side. 6. Serve warm.

Vegetarian Spicy Parsnip Croquettes

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CROQUETTES

Japanese Style

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 1 Calories 231.9 Fat 2.8g Cholesterol 33.1mg Sodium 461.1mg Carbohydrates 44.6g Protein 7.3g

Ingredients 3 -4 C. leftover mashed potatoes 1 C. corn 1/2 C. flour 1 egg, beaten

1 C. panko breadcrumbs oil ( for frying)

Directions 1. 2. 3. 4. 5. 6.

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In a bowl, mix together the mashed potatoes and corn. Make flat patties from the mixture. Coat the patties with the flour, then dip in beaten egg and finally with the panko. In a deep skillet, heat the oil and fry the croquettes till browned from all sides. Transfer the croquettes onto a paper towel lined plate to drain. Serve alongside the Tonkatsu sauce.

Croquettes Japanese Style

Shrimp

Prep Time: 20 mins

and Rice Croquettes

Total Time: 28 mins Servings per Recipe: 8 Calories 128.0 Fat 3.4g Cholesterol 83.1mg Sodium 36.7mg Carbohydrates 19.4g Protein 3.9g

Ingredients 1 C. uncooked rice 1 tbsp butter 2 eggs, slightly beaten 4 C. cooked shrimp, finely minced

cracker crumb 1 egg, beaten oil (for frying)

Directions 1. 2. 3. 4. 5. 6.

In a pan of boiling water, cook the rice for about 20 minutes. Drain completely and add immediately, stir in the butter. Keep aside to cool slightly. Stir in the shrimp, 2 eggs and seasoning. Make cylinder shaped croquettes from the mixture. Coat the croquettes in the cracker crumbs, then dip into beaten egg and finally, coat with the cracker crumbs again. 7. In a deep skillet, heat the oil to 375 degrees F and fry the croquettes till golden brown.

Shrimp and Rice Croquettes

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TUSCAN

Croquettes

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 209.0 Fat 1.9g Cholesterol 52.8mg Sodium 29.4mg Carbohydrates 36.9g Protein 12.0g

Ingredients 2 C. drained cooked white beans, drained, reserving a few tbsp of liquid 1/2 C. onion, minced fine 1/4 C. fresh parsley, minced 1 egg, lightly beaten salt

pepper 2 tbsp hot sauce 1/4 C. coarse cornmeal peanut oil

Directions 1. 2. 3. 4. 5.

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Mash the beans roughly with a few lumps. In a bowl, mix together the beans, onion, parsley, egg salt and pepper. Slowly, add the cornmeal and mix till well combined. Make hamburger shaped patties from the mixture. Lightly, grease a pan with peanut oil and cook the patties for about 3-5 minutes per side.

Tuscan Croquettes

Mashed Potatoes

Green Onions and Bacon Croquettes

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 8 Calories 223.1 Fat 4.8g Cholesterol 9.3mg Sodium 928.1mg Carbohydrates 36.2g Protein 8.3g

Ingredients 24 oz. prepared mashed potatoes 6 slices crumbled cooked turkey bacon 3 tbsp plain yogurt 1 chopped green onion

2 C. seasoned bread crumbs 1/4 tsp garlic salt 1/4 tsp white pepper

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. In a bowl, add all the ingredients except 1 C. of the bread crumbs and mix till well combined. 3. Make 3/4-inch thick croquettes from the mixture. 4. Coat the croquettes with the remaining bread crumbs. 5. Arrange the croquettes into a non-stick baking dish. 6. Cook in the oven for about 20 minutes, flipping once in the middle way.

Mashed Potatoes Green Onions and Bacon Croquettes

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MEDITERRANEAN

Mashed Potato Croquettes

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 6 Calories 218.0 Fat 7.6g Cholesterol 123.8mg Sodium 454.3mg Carbohydrates 27.9g Protein 8.7g

Ingredients 2 C. leftover mashed potatoes 1/2 C. cooked arugula, squeezed of liquid and chopped 1/2 C. feta cheese, crumbled 2 garlic cloves, minced 1 pinch red pepper flakes salt and pepper 1 egg 2 eggs, slightly beaten

1/8 C. cream 1/2 C. flour, seasoned with salt and pepper 1/2 C. breadcrumbs vegetable oil, to fill pan by 3 inches ( for frying)

Directions 1. In a bowl, add the mashed potatoes, cooked arugula, feta cheese, garlic, red pepper flakes salt, pepper and 1 egg and mix till well combined. 2. Make 20 golf sized balls from the mixture. 3. In a bowl, place the seasoned flour. 4. In another bowl, add 2 eggs and cream and beat well. 5. In a third bowl, place the breadcrumbs. 6. Coat the croquette with the flour, then dip in the egg mixture and finally, coat with the breadcrumbs. 7. In a deep skillet, heat the oil and deep fry the croquettes till browned from all sides. 8. Transfer the croquettes onto a paper towel lined plate to drain. 9. Sprinkle with the salt and pepper and serve.

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Mediterranean Mashed Potato Croquettes

Country

Honey Turkey and Swiss Croquettes

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 4 Calories 663.9 Fat 42.1g Cholesterol 160.8mg Sodium 552.1mg Carbohydrates 24.4g Protein 45.6g

Ingredients 1 lb ground turkey breast 1 celery rib, with leafy top finely chopped 1 large shallot, finely chopped 1/2 tsp ground thyme 1/2 tsp paprika 3 slices white bread, finely ground 1/2 C. milk 1 large egg 1/2 C. Parmigiano-Reggiano cheese

1/2 C. flat leaf parsley, finely chopped salt & freshly ground black pepper 4 slices honey-baked turkey 1/4 lb Swiss cheese, thinly sliced 1/2 C. dry breadcrumbs 1/2 C. olive oil

Directions 1. In a bowl, mix together the turkey, celery, thyme and paprika. 2. In a small bowl, mix together the ground bread and milk and then with your hands, squeeze the crumbs. 3. In the bowl, of turkey mixture, add the breadcrumbs, egg, Parmigiano-Reggiano and parsley, salt and pepper and mix till well combined. 4. Place a wax paper onto a smooth surface. With a rubber spatula, spread half of the turkey mixture over the wax paper into an 8-inch-square. 5. Top with the sliced turkey, followed by the Swiss cheese and remaining turkey mixture, forming the same square shape. 6. Seal the edges to secure the filling. 7. Cut into 4 square patties and coat with the bread crumbs. 8. In a large skillet, heat 1-inch olive oil on medium-high heat and fry the patties for about 10 minutes, turning once in the middle way. 9. Transfer the croquettes onto a paper towel lined plate to drain. 10. Sprinkle with the salt and serve. Country Honey Turkey and Swiss Croquettes

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HOW TO MAKE

an American French Fry

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 4 Calories 284.1 Fat 0.3g Cholesterol 0.0mg Sodium 22.1mg Carbohydrates 64.4g Protein 7.4g

Ingredients 4 -5 large russet potatoes, skin removed, cut into thin strips, soaked in cold water

peanut oil kosher salt

Directions 1. Set your oven to 200 degrees before doing anything else. 2. At the same time begin to get some peanut oil hot in a Dutch oven. Heat the oil until it reaches a temperature of 330 degrees F. 3. Drain your potatoes from the cold water they were soaked in as you cut them and pat them dry. 4. Once you oil has reached the ideal temperature place your fries into the oil carefully. Working in sets cook your potatoes for 4 mins then place them on a paper towel lined plate. 5. Once all the potatoes have cooked for 4 mins and drained from excess oils. Get your oil hotter to 375 degrees. 6. Once the oil has reached the new temperature begin to refry the potatoes for another 4 mins until they are crispy. 7. Place everything on a rack for draining then once all the potatoes have been refried and drained coat them with salt. 8. Enjoy.

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How to Make an American French Fry

Garlic

Festival Fries

Prep Time: 6 mins Total Time: 55 mins Servings per Recipe: 6 Calories 289.5 Fat 13.6g Cholesterol 11.6mg Sodium 853.0mg Carbohydrates 38.9g Protein 4.3g

Ingredients 1 32 ounce bags frozen French fries 3 teaspoons peanut oil 3/4 teaspoon salt cooking spray 2 tablespoons butter

8 garlic cloves, minced 2 tablespoons fresh parsley, finely chopped 2 tablespoons parmesan cheese

Directions 1. Set your oven to 400 degrees before doing anything else. 2. Get a resealable bag and place the fries in the bag along with the oil and salt. Shake the bag to evenly coat the fries with oil and salt. 3. Place all your fries on a baking dish that has been coated with nonstick spray. Evenly space out the potatoes on the dish and cook everything for 12 mins then flip the fries and continue to cook them for another 10 mins. 4. Now get a frying pan and begin to heat it add in your garlic and butter and cook the garlic for 3 mins with a low level of heat. Whisk the garlic as it cooks to avoid burning and to season the butter. Add in your cheese, parsley, and potatoes into the pan and continue to cook and stir everything for about 2 more mins. 5. Try to get all the fries evenly coated with butter and spice. 6. Enjoy.

Garlic Festival Fries

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RING ONIONS

Fried French

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 1 Calories 280.4 Fat 4.1g Cholesterol 13.6mg Sodium 52.4mg Carbohydrates 51.1g Protein 9.3g

Ingredients 3 large onions, sliced into thin rings 2 cups milk 2 cups all-purpose flour, in a bowl

oil salt

Directions 1. Place your milk in a bowl and submerge your onions in the milk. Leave the onions to sit in the milk for 8 mins. 2. As the onions are soaking add oil to a Dutch oven and begin to get it hot for frying. 3. Once the oil is hot submerge a batch of soaked onions into the flour and coat them evenly with flour. Once the onions have been coated evenly and the oil is hot begin to fry the onions in batches in the oil until they are brown and golden. 4. Place the fried rings on a paper towel lined plate to drain then coat them with some salt. Enjoy. 5. NOTE: Frying times for these French fried onion rings varies on the temperature of your oil. A general estimate is about 3-5 mins per side should be sufficient. But this could be shorter or longer depending on temperatures. So keep an eye on them.

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Ring Onions Fried French

Two Times

Roasted Fries

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 265.8 Fat 11.7g Cholesterol 30.5mg Sodium 94.5mg Carbohydrates 37.2g Protein 4.4g

Ingredients 4 russet potatoes, peeled and cut into French fry strips. 1/2 cup butter, melted salt and pepper garlic powder

onion powder 1 dash cayenne pepper

Directions 1. Set your oven to 375 degrees before doing anything else. 2. Coat a casserole dish with cooking spray and then place your fries on the dish and cook them in the hot oven for 13 mins. 3. Remove the fries from the oven top them with the melted butter. Top the fries with some pepper and salt onion and garlic powder, and cayenne Toss everything to evenly coat the fries then place everything back in the oven for about 10 to 12 more mins or until they are done to your liking. 4. Enjoy.

Two Times Roasted Fries

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NO FRY

Fries

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 171.2 Fat 0.2g Cholesterol 0.0mg Sodium 34.8mg Carbohydrates 37.7g Protein 5.3g

Ingredients 5 large baking potatoes, cut into matchsticks light vegetable oil cooking spray

2 large egg whites 1 tablespoon Cajun spices

Directions 1. Set your oven 400 degrees before doing anything else. 2. Get a casserole dish and coat it with non-stick spray. 3. Get a bowl for your egg whites, and begin to beat them with the Cajun spice. Combine in the potatoes and toss everything evenly. 4. Lay out your coated potatoes in the casserole dish and spread them evenly with space and cook then in the oven on the lowest rack for a time of around 40 mins. 5. Try to flip your potatoes every 7 to 10 mins. 6. Enjoy.

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No Fry Fries

French Fries

From Belgium

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 6 Calories 128.3 Fat 0.1g Cholesterol 0.0mg Sodium 10.0mg Carbohydrates 29.1g Protein 3.3g

Ingredients 2 lbs potato, peeled, chopped into matchsticks 2 tsps Herbes de Provence, see appendix salt

oil for deep frying mayo, as dip for serving

Directions 1. Get you oil hot to 300 degrees F. Then once the oil is hot begin to fry your French fries in batches for 7 mins. Then remove them from the oil carefully and let them drain on a paper towel lined plate. Once all the fries have been preliminary cooked increase the heat of the oil to 350 degrees F. Once the oil is hot at the new temperature. 2. Begin to fry them again for 6 more mins. 3. Top the fries with some salt and the Herbes de Provence. Place some mayo on to the side as a dip for the fries. 4. Enjoy.

French Fries From Belgium

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A 4TH GRADER’S

Lunch

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 4 Calories 111.8 Fat 0.0g Cholesterol 0.0mg Sodium 71.5mg Carbohydrates 26.1g Protein 2.0g

Ingredients 4 sweet potatoes, skin removed, cut into strips canola oil for deep frying

salt

Directions 1. Get your oil hot in a Dutch oven about 350 degrees. 2. Once the oil is hot, place your potatoes in a bowl and coat them with some salt and toss everything. 3. Begin to fry the potatoes in batches, then place them on a paper towel lined plate to drain. Fry the potatoes for about 3 mins each side or until crispy. 4. Continue for the remaining fries. Let everything drain on the paper towel line plate. 5. Enjoy.

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A 4th Grader’s Lunch

Athenian

Yukon Fries

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 2 Calories 2146.5 Fat 216.2g Cholesterol 0.0mg Sodium 15.2mg Carbohydrates 54.9g Protein 5.0g

Ingredients 4 Yukon gold potatoes, sliced matchsticks 2 -3 cups extra virgin olive oil salt oregano

grated Parmigiano-Reggiano cheese or pecorino Romano cheese 1/8-1/4 fluid ounce lemon juice

Directions 1. Get your olive oil hot in a frying pan. Working in sets begin to fry your potatoes in the oil until they are golden. Place them on a paper towel lined plate to drain. 2. Once all the potatoes have been fried and drained top them with oregano, pepper and salt. Toss everything evenly, then top the fries with the cheese of your choice. 3. Toss the fries again then top everything with the lemon juice and toss one final time before serving. 4. Enjoy.

Athenian Yukon Fries

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4-INGREDIENT

Classicals

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 1 Calories 584.1 Fat 8.3g Cholesterol 15mg Sodium 512.8mg Carbohydrates 64.4g Protein 7.4g

Ingredients 2 large potatoes, peeled, cut into matchsticks 1/4 teaspoon salt

oil for frying 1/4 cup of melted buttter

Directions 1. Get a bowl of water with ice. Place you cut potatoes into the bowl and let them sit submerged for 60 to 80 mins. 2. Drain all the excess liquid and begin to get your oil hot to 325 degrees. Working in sets fry your potatoes for 7 mins. Place the potatoes on a paper towel line plate to drain. Once the potatoes have dried a bit top them with the salt evenly, then the butter and toss everything together. 3. Enjoy.

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4-Ingredient Classicals

Fry ‘Em Twice Fries

Prep Time: 24 hrs Total Time: 24 hrs 6 mins Servings per Recipe: 8 Calories 217.9 Fat 0.3g Cholesterol 0.0mg Sodium 49.8mg Carbohydrates 50.2g Protein 5.2g

Ingredients water about 4 quarts water 1/4 cup white sugar 6 large red potatoes cut into 1/4 to 1/3inch strips

canola oil or use vegetable oil, use enough oil to cover potatoes completely seasoning salt

Directions 1. Get a bowl, combine your water and sugar. Place your potatoes into the water and let them sit in the fridge for 7 hours. Remove the fries from the fridge and dry them. 2. Now begin to get your oil hot 375 degrees in a Dutch oven then once the oil is hot being to fry you potatoes in set. Let the fries cook for about 7 to 9 mins then remove the fries from the oil and begin with next set. 3. Continue frying your potatoes in sets until everything has been cooked in the oil. Place the potatoes on a paper towel lined plate then all your salt to the potatoes as soon as they have been removed from the oil to the plate. 4. Enjoy.

Fry ‘Em Twice Fries

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FRENCH FRY

Dinner Bake

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 6 Calories 476 kcal Fat 29 g Carbohydrates 24.9g Protein 28 g Cholesterol 99 mg Sodium 31214 mg

Ingredients 1 tablespoon vegetable oil 1 1/2 pounds lean ground beef 1/2 onion, diced 1/2 green bell pepper, diced salt and black pepper to taste 1 10.75 ounce can condensed cream of mushroom soup

3/4 cup processed cheese sauce such as Cheez Whiz 1/2 28 ounce package frozen shoestring potato fries

Directions 1. Coat a casserole dish with oil then set your oven to 400 degrees before doing anything else. 2. As the oven heats begin to fry your ground beef in oil then combine in the green pepper and onion. Stir fry the beef for 14 mins until it is fully done. Add some pepper and salt then combine in the soup. Stir everything together, then get the mix simmering. Once everything is gently boiling, set the heat to low. 3. Place your cheese in the microwave for about 45 secs to melt down then layer the beef into the casserole dish. Top the beef with the cheese then layer your fries over everything. 4. Cook the dish in the oven for 20 mins or until everything the fries are finished. 5. Enjoy.

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French Fry Dinner Bake

Simple

Portuguese Inspired Fries

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 6 Calories 277 kcal Fat 15 g Carbohydrates 33.1g Protein 4.2 g Cholesterol 0 mg Sodium 409 mg

Ingredients 1 quart oil for frying 3 large potatoes, julienned 3 cups chopped fresh cilantro

salt and pepper to taste

Directions 1. Get your oil hot to about 350 degrees in a Dutch oven. 2. Working in batches cook about one third of the potatoes in the oil for about 6 mins. Then add in the cilantro and continue cooking them for 60 more secs. Place the potatoes to the side on some paper towel lined plates. 3. Continue frying potatoes in batches like this and draining them. After all the potatoes have been fried and drain top them with some pepper and salt. 4. Enjoy.

Simple Portuguese Inspired Fries

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EASY

Aztec Style Fries

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 437 kcal Fat 29.3 g Carbohydrates 40.9g Protein 5.3 g Cholesterol 0 mg Sodium 73 mg

Ingredients 2 pounds yucca, peeled, and cut into 4 inch sections 2 quarts vegetable oil for frying

salt to taste

Directions 1. Get your yucca boiling in a saucepan. Once the mix is boiling place a lid on the pot, set the heat to low and let gently boil for 25 mins. Remove the liquid then slice the yucca into matchsticks when they have cool off enough to be handled easily. 2. Remember to discard the hard inner center of the yuccas. 3. Begin to get your oil hot to about 350 to 370 degrees then once the oil is hot working in sets fry about 1/3 to 1/4 of the fries for about 6 to 7 mins per set. 4. Lay your yucca fries out to drain then once everything is cool top them with salt. 5. Enjoy.

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Easy Aztec Style Fries

Indian Style

Curry Cumin Fries

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 6 Calories 437 kcal Fat 29.3 g Carbohydrates 40.9g Protein 5.3 g Cholesterol 0 mg Sodium 73 mg

Ingredients 1 russet potato, cut into evenly sized strips 1 quart vegetable oil for frying 1/4 tsp curry powder

1/4 tsp cumin salt to taste

Directions 1. Let your potato sit submerged in water for 45 mins. Then drain and dry them evenly. 2. Get your oil hot in a Dutch oven to about 270 to 275 degrees then fry the potatoes for 6 mins in the hot oil for 2 mins then flip the fries and fry them for about 2 to 3 mins. Place the fries on a paper towel lined plate to drain and continue frying everything in batches. 3. Once all the fries have been cooked increase the temperature of the oil to 350 degrees and working in batched re-fry your potatoes for 4 to 5 mins then place them to the side again to drain. 4. Place all the fries into a bowl then top them with cumin, curry, and salt and toss everything completely and evenly. 5. Enjoy.

Indian Style Curry Cumin Fries

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COPYCAT

Fast Food Franchise Fries

Prep Time: 10 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 600 kcal Fat 322.4 g Carbohydrates 394.8g Protein 38.6 g Cholesterol 0 mg Sodium 112 mg

Ingredients 8 potatoes, peeled and cut into 1/4inch thick fries 1/4 cup white sugar 2 tablespoons corn syrup

1 quart canola oil, or as needed boiling water sea salt to taste

Directions 1. Get a bowl, for your potatoes and let them sit submerged in water for 15 mins then remove the liquid and dry the potatoes. 2. Now submerge the potatoes in just enough boiling water then add in the corn syrup and sugar and stir everything. Do this in a metal bowl. Put everything in the fridge for 10 mins. Remove the liquid and dry the potatoes with some paper towels. 3. Get a casserole dish or jelly roll pan and lay out the fries on the dish, place a covering plastic on the dish and put everything in the freezer for 45 mins. 4. Now get your oil hot for frying to about 350 to 360 degrees and once the oil is hot begin to 1.3 of the fries in the oil for 3 mins. Place the fries on a plate with some paper towel to drain and let them for about 10 mins. Continue to work in batches until all the fries are done. 5. Now re fry the fries a second time 1/3 at a time for 6 mins each batch then season the fries with some salt. 6. Enjoy.

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Copycat Fast Food Franchise Fries

French

Seasoned Fries with Tourtiere

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 8 Calories 192 kcal Fat 3.1 g Carbohydrates 37.8g Protein 3.9 g Cholesterol 0 mg Sodium 751 mg

Ingredients 2 1/2 pounds russet potatoes, peeled, cut into matchsticks, soaked in cold water 1 cup all-purpose flour 1 teaspoon garlic salt 1 teaspoon onion salt 1 tsp Tourtiere spice mix, see appendix

1 teaspoon salt 1 teaspoon paprika 1/2 cup water, or as needed 1 cup vegetable oil for frying

Directions 1. Get your oil hot in a frying pan. 2. As the oil heats begin to sift the following spices into a bowl: paprika, Tourtiere, flour, salt, garlic salt, and onion salt. Add in a small amount of water to make the spice mix slightly battery just enough so that it would drip from a utensils. 3. Coat your fries evenly with batter carefully then carefully place them into the hot oil. Make sure you lay each fry into the oil separately so as to avoid any sticking together. 4. Let the fry cook until they are golden.

French Seasoned Fries with Tourtiere

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CURRIED

French Fries from Jamaica

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 8 Calories 192 kcal Fat 3.1 g Carbohydrates 37.8g Protein 3.9 g Cholesterol 0 mg Sodium 751 mg

Ingredients 2 1/2 pounds russet potatoes, peeled, cut into matchsticks, soaked in cold water 1 cup all-purpose flour 1 tsp Jamaican Curry spice mix, see appendix 1 teaspoon salt

1 teaspoon paprika 1 teaspoon garlic salt 1 teaspoon onion salt 1/2 cup water, or as needed 1 cup vegetable oil for frying

Directions 1. Get your oil hot in a frying pan. 2. As the oil heats begin to sift the following spices into a bowl: paprika, Jamaican curry spice mix, flour, salt, garlic salt, and onion salt. Add in a small amount of water to make the spice mix slightly battery just enough so that it would drip from a utensils. 3. Coat your fries evenly with batter carefully then carefully place them into the hot oil. Make sure you lay each fry into the oil separately so as to avoid any sticking together. 4. Let the fry cook until they are golden. 5. Enjoy.

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Curried French Fries from Jamaica

Chinese

Black Mushroom Fried Rice

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 6 Calories 539 kcal Fat 19.8 g Carbohydrates 71.7g Protein 19.9 g Cholesterol 129 mg Sodium 613 mg

Ingredients 6 sticks dried bean curd 1 tbsp shredded black fungus 7 dried black mushrooms boiling water 3 1/4 C. water 2 C. basmati rice 1 tbsp butter or oil 4 eggs, beaten 3 tbsp vegetable oil 1 C. cubed carrots

1 C. chopped yellow onion 4 tbsp minced fresh ginger root 4 tbsp minced garlic 1/2 C. thinly sliced green onions 1 C. frozen peas 3 tbsp tamari 2 tbsp sesame oil fresh ground black pepper

Directions 1. In a bowl of the boiling water, soak the the dried bean curd for about 20 minutes. 2. In another bowl of the boiling water, soak the shredded black fungus and dried black mushrooms for about 20 minutes. 3. In a pan, add 3 1/4 C. of the water and rice on high heat and bring to a boil. 4. Reduce the heat to low and simmer, covered for about 5 minutes. 5. Remove from the heat and keep aside, covered for about 20 minutes. 6. In a non-stick skillet, melt the butter on medium-high heat and scramble the eggs till creamy. 7. Transfer the eggs into a bowl and chop into bits. 8. In another bowl, mix together the carrot, onion, garlic and ginger. 9. In a third bowl, mix together the green onions and frozen peas. 10. Now drain all the water from the bean curd, fungus and mushrooms. 11. Remove the tough bits from the bean and cut the remaining into quarter-inch rings. 12. Slice the mushrooms. Chinese Black Mushroom Fried Rice

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13. In a fourth bowl, mix together the bean curd and mushrooms. 14. In a wok, heat 3 tbsp of the vegetable oil on high heat and cook the carrot, onion, garlic and ginger till tender, stirring occasionally. 15. Stir in the bean curd, shredded fungus and mushrooms and stir fry for about 1 minute. 16. Stir in the spring onion, frozen peas and rice. 17. Stir in the eggs, tamari, sesame oil and a few twists of fresh black pepper and remove from the heat.

102

Curried Apple

and Raisins Fried Rice

Prep Time: 30 mins Total Time: 55 mins Servings per Recipe: 4 Calories 248 kcal Fat 5.6 g Carbohydrates 37.5g Protein 12.7 g Cholesterol 110 mg Sodium 371 mg

Ingredients 6 oz. shrimp - peeled, veined, and cut into 1-inch pieces 1 pinch salt and ground black pepper 1 tsp cornstarch 1 tbsp vegetable oil 1 tsp minced garlic 1 egg, beaten 1 C. diced button mushrooms

3/4 C. frozen mixed vegetables 1 apple - peeled, cored, and diced 2 tbsp raisins 1 tsp curry powder 1 tbsp light soy sauce 2 C. overnight steamed white rice 1 green onion, diced

Directions 1. In a bowl, mix together the shrimp, salt, pepper and cornstarch. 2. In a wok, heat the oil on medium heat and cook the shrimp mixture for about 5 minutes. 3. Transfer the shrimp mixture into a plate. 4. In the same wok, add the garlic and sauté for about 1 minute. 5. Add he egg and cook for about 3 minutes, stirring continuously. 6. Stir in the mushrooms and cook for about 5 minutes. 7. Stir in the mixed vegetables and cook for about 3-5 minutes. 8. Stir in the apple, raisins and curry powder and cook for about 3 minutes. 9. Stir in the rice, soy sauce, salt and pepper and cook for about 3-5 minutes. 10. Stir in the shrimp mixture and green onion and cook for about 2-4 minutes.

Curried Apple and Raisins Fried Rice

103

JAPANESE

Fried Rice Cakes

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 5 Calories 230 kcal Fat 5.1 g Carbohydrates 43.7g Protein 7.8 g Cholesterol 74 mg Sodium 944 mg

Ingredients 2 (8.8 oz.) pouches UNCLE BEN'S(R) Ready Rice(R) Garden Vegetable 1 C. panko bread crumbs 4 tsp soy sauce

3/4 tsp sesame oil 2 eggs, lightly beaten

Directions 1. Set your oven to 375 degrees F before doing anything else and line a baking sheet with the parchment paper. 2. In a bowl, add the contents of Ready Rice pouches and break up any clumps. 3. Add the panko bread crumbs, soy sauce, sesame oil and beaten eggs. and mix till well combined. 4. Place a 3 1/2-inch biscuit cutter over the parchment paper. 5. With a large ice cream scoop, place a level scoop of rice into the biscuit ring and gently, press to fill the space evenly. 6. Gently remove the ring. 7. Repeat with the remaining rice mixture. 8. Cook in the oven for about 10-15 minutes.

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Japanese Fried Rice Cakes

Paleo

Fried Rice

Prep Time: 15 mins Total Time: 23 hrs 35 mins Servings per Recipe: 4 Calories 413 kcal Fat 10.8 g Carbohydrates 61.6g Protein 18.1 g Cholesterol 0 mg Sodium 3221 mg

Ingredients 1 (16 oz.) package soft tofu, frozen until firm 1 C. vegan Worcestershire sauce 1/2 C. soy sauce, divided 1 tbsp oil, or as needed 1/4 C. chopped green onions 2 cloves garlic, chopped 1 yellow onion, diced

2 C. frozen mixed vegetables 3 C. cooked white rice 1 tsp mirin (Japanese rice wine) 1 tsp sesame oil salt and ground black pepper to taste 1 (14 oz.) can bean sprouts, drained

Directions 1. Thaw the tofu for at least 2 hours. 2. Squeeze between paper towels to drain completely and transfer into a bowl. 3. Add the Worcestershire sauce and enough soy sauce to cover and marinate for at least 1 hour. 4. Drain the tofu and discard the marinade. 5. In a large skillet, heat the oil on high heat and sauté the green onions and garlic for about 45 seconds. 6. Add the tofu and stir-fry for about 1-2 minutes. 7. stir in the yellow onion and stir-fry for about 2-3 minutes. 8. Add frozen vegetables and sauté for about 2-3 minutes. 9. Stir in the rice, mirin, sesame oil, salt, pepper and enough soy sauce to cover the rice. 10. Stir in the bean sprouts and stir fry for about 1-2 minutes.

Paleo Fried Rice

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SWEET

Thai Chile Fried Rice

Prep Time: 10 mins Total Time: 36 mins Servings per Recipe: 4 Calories 446 kcal Fat 14.9 g Carbohydrates 62.4g Protein 14.1 g Cholesterol 150 mg Sodium 1712 mg

Ingredients 1/2 C. frozen corn, thawed 1/2 C. frozen peas, thawed 1/4 C. water, divided 3 eggs 1 tsp butter 3 slices turkey bacon 2 tbsp peanut oil

4 C. cooked medium-grain jasmine rice, cold 3 tbsp sriracha sauce 2 tbsp soy sauce 2 tbsp fish sauce

Directions 1. In a microwave safe bowl, mix together the corn, peas and 1 tbsp of the water and microwave on High for about 2 minutes. 2. In a small bowl, add 1 tbsp of the water and 1 egg and beat well. 3. In a large skillet, melt the butter on medium heat and cook the beaten egg mixture fir about 1 minute per side. Transfer cooked egg into to a plate and cut into slices. 4. Repeat with remaining 2 tbsp of the water and remaining 2 eggs. 5. Heat a large skillet on medium-high heat and cook for about 10 minutes, flipping occasionally.Transfer the bacon onto a paper towel lined plate to drain and then chop it. 6. Swirl the same skillet with the oil and heat on high heat. 7. With the wet fingers, beak up large clumps of the rice. 8. Add 2 handfuls of rice into the skillet and cook for about 1 minute, stirring continuously. 9. Transfer the rice into a bowl. Repeat with the remaining rice. 10. Reduce the heat to medium and stir in the rice, sriracha sauce, soy sauce and fish sauce and cook for about 2 minutes. 11. Add corn, peas, eggs and bacon and cook for about 3 minutes, tossing occasionally.

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Sweet Thai Chile Fried Rice

Cajun

Fried Rice

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 2 Calories 612 kcal Fat 26.9 g Carbohydrates 83.1g Protein 8.3 g Cholesterol 0 mg Sodium 1034 mg

Ingredients 2 C. water 1 C. white rice 1 tsp dried oregano 1 tsp dried basil 1/2 tsp dried sage 1/2 tsp cayenne pepper 1/2 tsp Creole seasoning 1/2 tsp salt 1/2 tsp ground black pepper 1/2 tsp lemon zest

3 tbsp extra-virgin olive oil 1 tbsp vegan margarine 1 green bell pepper, minced 1 carrot, minced 1 stalk celery, minced 1/2 small tomato, diced 1 tsp soy sauce 1 pinch salt and ground black pepper

Directions 1. In a pan, mix together the water, rice, oregano, basil, sage, cayenne pepper, Creole seasoning, 1 tsp of the salt, 1 tsp of the pepper and lemon zest and bring to a boil. 2. Reduce the heat to medium-low and simmer, covered for about 20-25 minutes. 3. In a large pan, heat the olive oil and vegan margarine on medium-low heat. 4. Add the rice and cook for about 5 minutes, stirring occasionally.

Cajun Fried Rice

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FRIED RICE

in the Morning

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 6 Calories 357 kcal Fat 7.7 g Carbohydrates 56.5g Protein 14 g Cholesterol 134 mg Sodium 523 mg

Ingredients 4 C. water 2 C. uncooked white rice 6 slices turkey bacon 4 eggs, beaten 1 large yellow onion, chopped

1 C. frozen peas 4 green onions, chopped 1 1/2 tbsp soy sauce, divided

Directions 1. 2. 3. 4. 5.

In a pan, add the water and rice and bring to a boil. Reduce the heat to medium-low and simmer, covered for about 20-25 minutes. Heat a large skillet on medium-high heat and cook the bacon till browned completely. Transfer the bacon onto a paper towel lined plate to drain and then crumble it. In the same skillet, add the eggs in the bacon crease on medium heat and cook for about 13 minutes. 6. Stir in the yellow onion, peas, green onion, and 1 1/2 tsp of the soy sauce and cook for about 5 minutes. 7. Reduce the heat to low and stir in the rice, crumbled bacon and remaining soy sauce. 8. Cook for about 1-3 minutes.

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Fried Rice in the Morning

House

Fried Rice II

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 2 Calories 906 kcal Fat 14.8 g Carbohydrates 168.2g Protein 21.9 g Cholesterol 186 mg Sodium 1598 mg

Ingredients 2 tsp canola oil 2 eggs 1/2 tsp water 2 tsp sesame oil, divided 1/2 onion, diced 1 clove garlic, minced 1/4 C. frozen peas and carrots, thawed and patted dry with paper towel 2 C. cold cooked jasmine rice 2 tsp light soy sauce

1 tsp fish sauce 1 tbsp sriracha sauce 1/2 tsp white sugar 1/2 tsp salt 1/2 tsp ground white pepper 1/2 tsp mono glutamate 1/4 C. chopped green onion, divided 1/4 C. chopped fresh cilantro 1 cucumber

Directions 1. In a bowl, add the eggs and water and beat till smooth. 2. In a large skillet, heat 2 tsp of the canola oil on high heat and cook the egg mixture for about 2-3 minutes, stirring continuously. 3. Transfer the cooked eggs into a plate. 4. In the same pan, heat 1 tsp of the sesame oil and enough canola oil that covers the surface of the skillet and sauté the onion and garlic in oil for about 1-2 minutes. 5. Stir in the peas and carrots and cook for about 1-2 minutes. 6. Add the cooked eggs and stir to combine. 7. Slowly, add the rice, breaking the clumps. 8. Cook for abut 2-3 minutes, stirring continuously. 9. Stir in the soy sauce, fish sauce, sriracha sauce, sugar, salt, 1/2 tsp of the white pepper and mono glutamate and cook for about 2-3 minutes. 10. Remove pan from the heat and gently toss in the green onion and cilantro. 11. With a vegetable shredder, peel the outside skin of the cucumber to create a ragged House Fried Rice II

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design on the outside. 12. Cut the cucumber into the slices diagonally and arrange in a circle around the serving platter. 13. Place the rice in the middle of the platter. 14. Serve with a topping of the additional green onion and a dash of white pepper.

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Thai

Fried Rice

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 352 kcal Fat 6.1 g Carbohydrates 56.9g Protein 17 g Cholesterol 38 mg Sodium 409 mg

Ingredients 1 1/2 C. uncooked white rice 3 C. water 1 tbsp curry powder 2 tbsp Asian fish sauce 2 tbsp pineapple juice 1 tbsp vegetable oil

1 lb. boneless chicken meat, cubed 1 onion, sliced 1 (20 oz.) can pineapple chunks, drained

Directions 1. 2. 3. 4. 5.

In a pan, add the rice and water on high heat and bring to a boil. Reduce the heat to medium-low and simmer, covered for about 20-25 minutes. Remove from the heat and keep aside. In a small bowl, mix together the curry powder, fish sauce and pineapple juice. In a large skillet, heat the vegetable oil on medium-high heat and sear the chicken and onion for about 5 minutes. 6. Stir in the cooked rice, pineapple chunks and curry mixture and cook for about 5-10 minutes.

Thai Fried Rice

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FRIED RICE

Lunch Box

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 6 Calories 164 kcal Fat 2.7 g Carbohydrates 29.7g Protein 5g Cholesterol 27 mg Sodium 786 mg

Ingredients 2 tsp peanut oil 1 egg, beaten 1 tsp minced fresh ginger root 1 clove garlic, minced 3 tbsp reduced-teriyaki sauce 2 tbsp lime juice 1 tsp brown sugar 1/4 tsp salt 1/8 tsp red pepper flakes

3 C. cold cooked rice 2/3 C. frozen peas, thawed 2/3 C. frozen carrot slices, thawed 2/3 C. frozen chopped broccoli, thawed 1/4 C. sliced green onion (green part only)

Directions 1. In a large skillet, heat the oil on medium-high heat and cook the egg for about 3-5 minutes, stirring continuously. 2. Transfer egg into a plate. 3. In the same skillet, add the ginger and garlic and sauté for about 1 minute. 4. Stir in the teriyaki sauce, lime juice, brown sugar, salt and red pepper flakes and bring to a boil. 5. Reduce the heat to medium and cook for about 2 minutes. 6. Crumble the cold rice into the skillet and cook till warmed, breaking the clumps. 7. Stir in the peas, carrots, broccoli and green onion and cook for about 7-10 minutes. 8. Stir in the scrambled egg and cook for about 1-2 minutes.

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Fried Rice Lunch Box

Filipino

Prep Time: 15 mins

Fried Rice

Total Time: 45 mins Servings per Recipe: 4 Calories 239 kcal Fat 6g Carbohydrates 39.8g Protein 5.7 g Cholesterol 49 mg Sodium 482 mg

Ingredients 2 C. water 1 C. uncooked white rice 1 tsp butter 1 small onion, minced 1 large clove garlic, minced 1 tsp diced chile pepper

1 egg, beaten 2 tbsp soy sauce 1 tbsp sesame oil

Directions 1. In a pan, add the rice and water and bring to a boil. 2. Reduce the heat to medium-low and simmer, covered for about 20-25 minutes. 3. In a large skillet, melt the butter on medium-high heat and sauté the onion, garlic and chile pepper for about 5-7 minutes. 4. Stir in the cooked rice, egg, soy sauce and sesame oil and cook for about 3-5 minutes.

Filipino Fried Rice

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CHIPOTLE STYLE

Baked Fried Chicken

Prep Time: 1 hr Total Time: 1 hr 50 mins Servings per Recipe: 6 Calories 527.1 Fat 21.9g Cholesterol 151.9mg Sodium 448.4mg Carbohydrates 29.1g Protein 49.7g

Ingredients 2 whole canned chipotle chilies in adobo 3/4 C. mayonnaise 6 chicken drumsticks 6 chicken breasts

2 1/4 C. breadcrumbs 1/4 tsp cayenne pepper salt and pepper

Directions 1. In a food processor, add mayonnaise, chipotle chili, salt and black pepper and pulse till smooth. 2. In a baking dish, place the mayo mixture and coat the chicken drumsticks generously then arrange everything in a single layer. 3. Cover and refrigerate to marinate for about 1 hour. 4. Set your oven to 425 degrees F. 5. In a shallow dish, mix together the remaining ingredients. 6. Remove the chicken drumsticks from the marinade and coat everything with the breadcrumb mixture evenly. 7. Arrange the chicken drumsticks on the roasting rack and cook everything in the oven for about 30 minutes, flipping once half way. 8. Now, set the oven to 375 degrees F and cook the contents for about 15 minutes more.

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Chipotle Style Baked Fried Chicken

Chinese

Take-out Fried Chicken

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 1 Calories 1237.1 Fat 122.6g Cholesterol 178.6mg Sodium 855.1mg Carbohydrates 18.0g Protein 18.3g

Ingredients 1 egg, beaten 2 C. milk 2 C. all-purpose flour 4 tsp salt 2 tsp black pepper

1 tsp MSG (monosodium glutamate) (optional) 6 C. Crisco cooking oil 2 frying chickens, with skin, each cut into 6 pieces

Directions 1. In a shallow dish, add the milk and eggs and beat well. 2. In another shallow dish, mix together the remaining ingredients except the chicken pieces and the oil. 3. Dip the chicken pieces in the egg mixture and then the flour mixture evenly. 4. In a large pressure fryer, heat the oil to 400 degrees F. 5. Stir in the chicken pieces (in batches) and tightly, lock the lid. 6. Set the time for about 10 minutes after the steam just starts to shoot through the pressure release. 7. Release the pressure according to manufacturer's directions.

Chinese Take-out Fried Chicken

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ALMOND

Baked Fried Chicken

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 329.1 Fat 20.8g Cholesterol 50.0mg Sodium 649.2mg Carbohydrates 14.6g Protein 20.4g

Ingredients 1 C. fresh processed breadcrumbs 1/4 C. grated parmesan cheese 1/4 C. almonds, finely chopped 2 tbsp chopped fresh parsley 1 minced garlic clove 1/4 tsp dried thyme 1 tsp salt

1/4 tsp black pepper 1/4 C. olive oil 6 chicken breast halves, pounded to 1/2 inch thickness

Directions 1. Set your oven to 400 degrees F before doing anything else and grease a baking sheet. 2. In a shallow dish, place the oil. 3. In another shallow dish, mix together the remaining ingredients except the chicken breast halves. 4. Dip the chicken breast halves in the oil and coat them with the cheese mixture evenly. 5. Arrange the chicken breast halves onto the prepared baking sheet in a single layer. 6. Cook everything in the oven for about 20 minutes.

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Almond Baked Fried Chicken

Dijon

Fried Chicken

Prep Time: 24 hrs Total Time: 24 hrs 15 mins Servings per Recipe: 4 Calories 3698.3 Fat 323.8g Cholesterol 4329.5mg Sodium 13791.3mg Carbohydrates 183.3g Protein 116.4g

Ingredients 2 C. buttermilk 1/4 C. Dijon mustard 2 tbsp onion powder with green onion and parsley 5 tsp salt 4 tsp dry mustard 4 tsp cayenne pepper 2 1/2 tsp ground black pepper

1 (3 1/4 lb.) fryer chickens, backbone removed and chicken cut into 8 pieces with skin removed ( except wings) 3 C. all-purpose flour 1 tbsp baking powder 1 tbsp garlic powder 5 C. peanut oil

Directions 1. In a large resealable bag, mix together the Dijon mustard, buttermilk, 1 tsp of dry mustard, 1 tbsp of onion powder, 1 tsp of cayenne pepper and 1 tsp of both, salt and black pepper. 2. Add the chicken pieces and seal the bag tightly then shake the bag to coat well. 3. Refrigerate for about 1-2 days, flipping occasionally. 4. In a large shallow, dish mix together the remaining ingredients. 5. Remove the chicken pieces from the marinade and coat them with the flour mixture evenly. Keep the pieces in the flour mixture for about 1 hour, turning them in the mixture occasionally. 6. In a large skillet, heat the oil to 350 degrees F and place the chicken pieces, skin-side down. 7. Reduce the heat to maintain the temperature of the oil between 280 degrees F to 300 degrees F and fry the chicken pieces for about 5 minutes. 8. Flip each piece and fry for about 7 minutes. Then flip each piece again and fry for about 3 minutes. With a slotted spoon, place the chicken pieces over a wire rack. 9. Transfer the chicken pieces onto paper towel lined plates to drain. Dijon Fried Chicken

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TEXAS

Ranch Fried Chicken

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 3 Calories 650.2 Fat 36.3g Cholesterol 175.8mg Sodium 913.3mg Carbohydrates 31.8g Protein 46.7g

Ingredients 6 chicken thighs, cutlets bone and skin off 1 C. buttermilk 1/2 envelope original ranch dressing mix 4 tsp hot sauce 1 C. dry breadcrumbs 1/2 C. grated parmesan cheese

2 tsp paprika 1 tsp garlic salt 1/2 tsp cayenne 1/2 tsp dried thyme 1/2 tsp dried oregano cooking spray, to cook

Directions 1. 2. 3. 4. 5.

With a fork, prick the thigh cutlets completely. In a large bowl, mix together the ranch dressing, buttermilk and the hot sauce. Refrigerate to marinate for about 1 hour. Set your oven to 395 degrees F and grease a baking sheet with cooking spray. In a shallow dish, mix together the remaining ingredients and coat the chicken cutlets with the mixture evenly. 6. Arrange the chicken cutlets onto the prepared baking sheet in a single layer. 7. Cook everything in the oven for about 40 minutes. 8. Now, set the oven to 355 degrees F and cook for about 10 minutes more.

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Texas Ranch Fried Chicken

How-To

Prep Time: 20 mins

Throw Together Fried Chicken

Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 328.8 Fat 20.9g Cholesterol 110.9mg Sodium 532.9mg Carbohydrates 16.5g Protein 17.6g

Ingredients 1 cut up chicken 1 beaten egg 1/2 C. milk 1 tsp salt 1/8 tsp pepper

1 C. cracker crumb 4 tbsp butter

Directions 1. 2. 3. 4.

Set your oven to 325 degrees F before doing anything else In a shallow dish, add the egg and milk and beat well. In another shallow dish, mix together the cracker crumb, salt and black pepper. Dip the chicken pieces in the egg mixture and then roll them in the crumb mixture evenly. 5. In a large ovenproof skillet, melt the butter and fry the chicken till golden brown on both sides. 6. Now, transfer the skillet to the oven and cook, covered for about 30 minutes. 7. Uncover and cook everything in the oven for about 30 minutes more.

How-To Throw Together Fried Chicken

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FRIED

Chicken Salad

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 8 Calories 221.6 Fat 13.9g Cholesterol 125.3mg Sodium 365.9mg Carbohydrates 4.2g Protein 19.0g

Ingredients 1 head iceberg lettuce, torn 3 eggs 1 lb. of frozen chicken tenders 1 C. shredded cheese 1/2 C. ranch dressing

3 tsp of favorite barbecue sauce crouton tomatoes 1 cucumber

Directions 1. Boil the eggs and keep them aside to cool completely then chop them. 2. Cook the chicken tenders in the oven according to package's directions and then cut into bite size pieces. 3. In a bowl, mix together the chicken, chopped eggs, cheese, lettuce, cucumber and tomato. 4. In another bowl, mix together the barbecue sauce and ranch dressing. 5. Place the dressing mixture over the salad and serve.

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Fried Chicken Salad

Chicken

Tenders III

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 2 Calories 2548.7 Fat 233.0g Cholesterol 3428.5mg Sodium 1386.7mg Carbohydrates 51.5g Protein 65.4g

Ingredients 1 lb. chicken tenders 1 C. all-purpose flour 3 eggs 1 tbsp season salt 1/2 tbsp red pepper flakes

1/2 tbsp black pepper 1/4 C. milk 2 C. canola oil

Directions 1. In a shallow dish, mix together the flour, red pepper flakes, seasoned salt and black pepper. 2. In another shallow dish, add the egg and milk and beat well. 3. Roll the chicken tenders in the flour mixture, then dip them in the egg mixture and again roll them in the flour mixture evenly. 4. In a large skillet, heat the oil and fry the chicken for about 5-7 minutes on both sides. 5. Transfer the chicken pieces onto paper towel lined plates to drain.

Chicken Tenders III

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SPICY

Cornmeal Fried Chicken

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 4 Calories 152.4 Fat 3.3g Cholesterol 75.5mg Sodium 429.8mg Carbohydrates 3.7g Protein 25.5g

Ingredients 2 tbsp cornmeal 1 tsp paprika 1/2 tsp salt 1/2 tsp garlic powder 1/2 tsp pepper

1/4 tsp cumin, ground 4 medium boneless skinless chicken breast halves nonstick cooking spray

Directions 1. 2. 3. 4.

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In a large bowl, mix together all the ingredients except the chicken and cooking spray. Add the chicken breast halves and coat them with the mixture generously. Grease a nonstick skillet with the cooking spray and heat them on medium heat. Cook the chicken breast halves for about 8-10 minutes, flipping occasionally.

Spicy Cornmeal Fried Chicken

45 Minute

Fried Chicken

Prep Time: 5 mins Total Time: 45 mins Servings per Recipe: 4 Calories 698.5 Fat 53.5g Cholesterol 129.3mg Sodium 412.1mg Carbohydrates 18.2g Protein 34.5g

Ingredients 3/4 C. all-purpose flour 1/2 tsp garlic salt 1/2 tsp salt 1/2 tsp celery salt 1/2 tsp pepper

1/2 tsp paprika 2 1/2-3 lb. chicken pieces 1/2 C. canola oil

Directions 1. In a shallow dish, mix together all the ingredients except the chicken and the canola oil. 2. Add the chicken pieces and coat them with the mixture evenly. 3. In a large skillet, heat the oil to 365 degrees F and fry the chicken pieces till golden brown. 4. Transfer the chicken pieces onto paper towel lined plates to drain.

45 Minute Fried Chicken

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BOARDWALK

Fried Chicken

Prep Time: 30 mins Total Time: 40 mins Servings per Recipe: 4 Calories 949.8 Fat 56.8g Cholesterol 298.8mg Sodium 993.2mg Carbohydrates 39.1g Protein 65.6g

Ingredients 1 medium whole chicken, cut into serving pieces 1 1/2 C. flour, sifted 1 tsp salt pepper, to taste

1 1/2 tsp baking powder 1 egg 1 C. milk fat or oil, for frying

Directions 1. Steam the chicken till tender. 2. Keep aside to cool and with a paper towel, pat dry. 3. In a shallow dish, mix together all the remaining ingredients and coat the chicken pieces with the mixture evenly. 4. In a large skillet, heat the oil to 380 degrees F and fry the chicken pieces till golden brown.

128

Boardwalk Fried Chicken

Mexico City Style Chili Lime Fried Chicken

Prep Time: 12 hrs Total Time: 12 hrs 40 mins Servings per Recipe: 4 Calories 762.8 Fat 48.2g Cholesterol 200.9mg Sodium 640.2mg Carbohydrates 31.0g Protein 49.1g

Ingredients 1 broiler-fryer chicken, cut-up 1 (8 oz.) cartons sour cream 1/4 C. milk 1 (4 oz.) cans diced green chili peppers 2 tbsp fresh cilantro 2 tbsp lime juice 1 garlic clove

1 tsp ground cumin 3/4 tsp salt 1/4 tsp black pepper 1 C. all-purpose flour lime wedge

Directions 1. In a large bowl, mix together all the ingredients except chicken, flour and the lime wedges. 2. Add the chicken pieces and coat them with the mixture generously. 3. Cover and refrigerate the meat to marinate overnight, flipping occasionally. 4. In a shallow dish, place the flour and coat the chicken pieces with the flour evenly. 5. In a large skillet, heat the oil to 350 degrees F. 6. Reduce the heat to medium and fry the chicken pieces for about 40 minutes, stirring occasionally. 7. Transfer the chicken pieces onto paper towel lined plates to drain. 8. Serve with a garnishing of lemon wedges.

Mexico City Style Chili Lime Fried Chicken

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RAINY DAY

Oven Fried Chicken

Prep Time: 4 hrs 30 mins Total Time: 5 hrs 25 mins Servings per Recipe: 6 Calories 241.5 Fat 12.4g Cholesterol 65.1mg Sodium 432.2mg Carbohydrates 13.9g Protein 18.4g

Ingredients 2 1/2 lb. skinless chicken pieces 3/4 C. mayonnaise, can use lowfat but not fat free 1 tbsp lemon juice 1/4-1/2 tsp salt 1 tsp Worcestershire sauce 1/8-1/4 tsp hot sauce 1/2 tsp garlic powder

1/2 tsp celery salt 1/2 tsp dry mustard 1/4 tsp pepper 1/4 tsp sweet paprika 1 1/2 C. crushed corn flakes 2 tbsp chopped parsley

Directions 1. In a large bowl, mix together all the ingredients except the chicken, cornflakes and the parsley. 2. Add the chicken pieces and coat them with the mixture generously. 3. Cover and refrigerate to marinate for about 4-24 hours. 4. Set your oven to 350 degrees F. 5. In a shallow dish, place the cornflakes and parsley and coat the chicken pieces with the mixture evenly. 6. Cook everything in the oven for about 45-55 minutes.

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Rainy Day Oven Fried Chicken

Parallel Processing Fried Chicken

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 634.0 Fat 45.7g Cholesterol 170.7mg Sodium 305.3mg Carbohydrates 10.0g Protein 43.5g

Ingredients 1/4 C. margarine 1 C. instant potato flakes 1/2 tsp garlic salt 1/2 tsp seasoned pepper

1/2 tsp seasoning salt 2 -3 lb. frying chickens, cut up

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. Place the margarine in a 13x9-inch baking dish and keep it in the oven till melted. 3. In a large bowl, mix together all the ingredients and coat the chicken pieces with the mixture generously. 4. Arrange the chicken pieces in the baking dish of melted margarine, skin-side down. 5. Cook everything in the oven for about 60 minutes, turning once.

Parallel Processing Fried Chicken

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MUMBAI STYLE

Fried Chicken

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 484.3 Fat 23.9g Cholesterol 148.7mg Sodium 170.9mg Carbohydrates 28.5g Protein 36.2g

Ingredients 4 chicken drumsticks 4 chicken thighs Marinade 2 tsp curry powder 1 garlic clove, finely minced 1/2 tsp ground black pepper 1/2 tsp paprika Coating

1 1/4 C. milk 1 C. flour oil, for frying

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

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In a large baking dish, mix together all the marinade ingredients. Add the chicken pieces and coat them with the mixture generously. Cover and refrigerate to marinate for about 12 hours. Set your oven to 350 degrees F. Remove the baking dish from the refrigerator and place the milk and keep it aside for about 15-20 minutes. In a shallow dish, place the flour. Discard the milk from the marinade and coat the chicken pieces with the flour evenly. In a skillet, heat a little oil and fry the chicken pieces till golden brown. Transfer the chicken pieces into a baking dish and cook everything in the oven for about 35-40 minutes

Mumbai Style Fried Chicken

Baton Rouge

Easy Fried Chicken

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 472.5 Fat 20.6g Cholesterol 131.5mg Sodium 123.3mg Carbohydrates 24.2g Protein 44.1g

Ingredients 1 C. all-purpose flour 3 tbsp salt-free cajun spice 1 tsp coarse grind black pepper 1 ( 2-3 lb..) whole fryer chicken, cut up backbone removed

Lawry's Seasoned Salt ground black pepper vegetable oil

Directions 1. 2. 3. 4.

Sprinkle the chicken pieces with the seasoned salt and ground black pepper evenly. In a large shallow dish, mix together the flour, Cajun spice and grinded black pepper. Add the chicken pieces and coat them with the mixture generously. In a baking dish, place the chicken pieces and keep them aside for about 1 hour, sprinkle the pieces with the remaining flour occasionally. 5. In a large skillet, heat the oil and fry the chicken pieces for about 8 minutes on both sides. 6. Transfer the chicken pieces onto paper towel lined plates to drain. 7. Serve with your desired side dish.

Baton Rouge Easy Fried Chicken

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MR TOKYO’S

Fried Chicken

Prep Time: 2 hrs 30 mins Total Time: 3 hrs Servings per Recipe: 4 Calories 1884.0 Fat 188.1g Cholesterol 2129.3mg Sodium 1206.7mg Carbohydrates 13.7g Protein 34.7g

Ingredients 2 1/2-3 lb. chicken, cut in 8 pieces and chop into 2-inch pieces across the bones 2 tbsp soy sauce 1 tbsp sherry wine 1 tsp salt 1/2 tsp sugar

1 scallion, cut into 2 inch pieces and split in half 1/2 inch gingerroot, crushed 3 C. peanut oil 1/2 C. flour

Directions 1. In a large bowl, add the gingerroot, scallion, sugar, wine, soy sauce and salt and mix till sugar is dissolved. 2. Add the chicken pieces and coat them with the mixture generously and keep them aside for about 1-2 hours in room temperature. 3. Remove the chicken pieces from the bowl and discard the marinade. 4. With a paper towel, pat dry the chicken pieces. 5. In a deep fryer, heat the oil to 375 degrees F on medium-high heat. 6. In a shallow dish, place the flour. 7. Coat the chicken pieces with the flour evenly. 8. Fry the chicken pieces in hot oil for about 5 minutes, turning occasionally. 9. Transfer the chicken onto paper towel lined plates to drain.

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Mr Tokyo’s Fried Chicken

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