Deep-fried squid
Oil, for deep-frying Salt, cracked pepper 1. To clean the squid, gently pull the tentacles away from the hood - the intestines should come away with them. Remove the intestines from the tentacles by cutting under the eyes and remove the beak if ... [... more]
Better Homes & Gardens Australia |
Deep-Fried Broad Beans (Fava Beans)
Add the broad beans to the hot oil and fry until lightly coloured. Remove the fried beans using a slotted spoon. Drain on kitchen paper. Heat the vegetable oil in a wok or deep saucepan. Season with salt and serve. 10 snack-sized ... [... more]
International Vegetarian Union |
Potato-Stuffed Eggplants With Indian Spices
Usually stuffed veggies in Indian recipes are deep-fried, but pan-frying in this recipe works well too and it's healthier. Place cut side up in microwave and cook on high 5mins or just until soft enough that you can scoop out the pulp leaving a ... [... more]
International Vegetarian Union |
Tangy Potato Snack
This is a tasty and satisfying snack, basically made using boiled potatoes. There are various kinds, ranging from deep-fried to lightly-sauteed and have an incredible taste range. This dish is not deep-fried, so it is quite healthy to be eaten ... [... more]
International Vegetarian Union |
Bombay Palace Appetizer
This is a deep-fried appetizer, great with cocktails, and for best effect, should be served with a fresh chutney, such as coriander leaves ground with fresh ginger, chopped green chilli pepper, some yogurt and maybe some mint leaves. Mix together ... [... more]
International Vegetarian Union |
Deep-Fried Tofu with Chilli Apricot Dipping Sauce
Make chilli apricot sauce by combining chilli, vinegar, water and conserve in a small saucepan. Stir over medium heat until conserve dissolves. Bring to a boil; simmer uncovered 5 minutes or until it thickens slightly. Stir in green onion. Cut ... [... more]
Australian Womens Weekly |
Michael Van Straten
Traditionally associated with the heavy, fat-laden foods of Europe - deep-fried latkes, chicken fat, and achingly sweet desserts - Jewish food is, in fact, far more varied. Jews who migrated to other parts of the world developed cuisines unique ... [... more]
Random House |
Damon Lee Fowler
Deep-fried, pan-fried, sautéed, and stir-fried; boned and fried, filled and fried; breaded, battered, and Southern-fried. Wherever in the world there are chickens, there is sure to be fried chicken. And where there is fried chicken, there's sure .. [... more]
Random House |
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