Deep Fried Parsnip Peels

these are to die for u love Oreos and things that are fryed u will love these

Awesome

In India, this deep-fried bread is served at celebrations or when having guests. Since chapati or other traditional breads take time to make, whereas poori is done as soon as both sides are deep fried, making it perfect when serving many guests. I had a chance to make them when visiting my parents.Be careful when handling boiling hot oil.A 50/50 blend of flour and whole wheat flour gives the bread a perfect crisp texture. The amount of water is approximate, so adjust as necessary while kneading.Leftovers can be reheated in the toaster. For 2 servings [6-8 pieces]. Recipe by Plabar

I got the idea of sautéing a parsnip with curry powder from a curry-flavored parsnip soup recipe. That idea eventually led to this recipe.-Microwaving the parsnip will decrease the sautéing time. It also increases the sweetness. I recommend sautéing until golden brown and fragrant.-Cayenne pepper brings out the flavor, but it is optional. Recipe by Tokurai

#deepfriedChildren loves

Every year, I buy pesticide-free citrus to make this.Iyokan (a Japanese citrus similar to tangerines), tangerines, pomelos- any citrus peel works. However, to be safe, use pesticide-free citrus.Enjoy as is, bake in bread or baked goods- the possibility are endless. Recipe by Panko625

This is a family favorite that I've been making for a long time. You can enjoy it with a tartare sauce-like mixture of mayonnaise (3 tablespoons) + grainy mustard (1 to 2 teaspoons).In Step 1, if the odor of the oysters bothers you, soak them in milk for a while after rinsing them in water. In Step 2, put the cake flour in a plastic bag and coat the oysters in the flour. Shake off any excess flour.Also in Step 2, use fresh panko for plump, soft fried oysters.In Step 3, if you fry the oysters for too long, they will shrink. Just fry them briefly. Recipe by Yuuyuu0221

So, Stanley Tucci is to blame for this one. We’ve been watching his show “Searching for Italy”, and the one about Rome left us with a MAJOR hankering for the deep fried artichokes known in Italy as Carciofi alla Giudea (artichokes in the Jewish style) Surprisingly easy to make, they are just amazing!

This has been my favorite way to eat parsnips lately. Add fresh herbs like rosemary to the frying pot and they’ll turn out nice and crispy too!

My sons don't eat simmered satoimo (taro root) - this is the only simmered dish they get excited about. I make this whenever I find new potatoes.Since the skins are left on, the flavoring will not penetrate to the inside so the potatoes don't become too rich in flavor. Be modest with the amount of sugar so that the simmering sauce doesn't get too strong. Adjust the amount of sugar to taste. Recipe by Hoink

They really are tasty light Crisp

Just something old , something new...

Bought a 1 euro 'no waste' bag. These veg where in it along with some fruit. Great value for money and good for the invironement.

I created this recipe to enjoy leftover mochi. I added a small amount of sugar, and made it sweet and salty.When mochi contains a lot of water, oil will splatter while deep-frying, so dry it for 5~7 days if you can. I used smooth table salt instead of coarse salt, but you should adjust the seasoning to your liking. For with 5 pre-cut mochi squares. Recipe by Raby

When I say deep fried, I mean deep enough oil that it completely submerses the chop or chicken. The secret to these golden brown babies is the flouring method. It’s not breaded, only floured. Crispy yet tender and juicy. Not greasy at all.

Our local farmer gave us some of his fresh carrots, parsnips and cauliflower. All organic, yum

These are by far the best candied pecans I have ever tasted. When cooled down, they are extremely shiny and crunchy

I love deep fried eggplant, so I came up with a dish to use it in.I used 2x concentrated mentsuyu noodle sauce from the supermarket. This is nice both immediately after frying or after it has been chilled. Recipe by Raby

Everytime I cook my chicken breasts.I always collect the chicken skins and store them in the freezer.Why you have to throw them away if you can turn them into the crunchy snack like this.Let's get started!!

first time O:-) :positive (L)

In my busy day, sometime I can’t think what should I cook for lunch or dinner. Home chores are never ending. Specially Monday is the busiest day to me. Doing laundry, cleaning house, cooking, and assignments also due on the same day. And now since quarantines time my hubby works from home. That means I have to cook for his lunch, and again later for our dinner. Earlier i made him very easy tofu sandwich for his lunch. Now I am planning to make chicken congee for our dinner. Usually chicken congee will serve with “Cakwe” as a topping. It’s kind of fried bread or fried dough with chewy and savory taste. It’s also called Chinese crullers. So here’s my homemade Cakwe recipe.

I love pickles. I always have and I probably always will. So how could someone make pickles even better? Well, duh, deep fry them! I tried some at the Texas Road house and thought I could so do this!

Popular snacks in 2015. Taste unique

The eggplants at a local delicatessen looked very delicious, so I tried cooking my own eggplant dish.The eggplant will take some time to absorb the flavors of the seasoning. Please let the marinade cool completely and enjoy. It tastes good when it's chilled in the fridge in summer.You can either make crisscross pattern cuts on the surface of the eggplants or not. Recipe by Raby.