Deep fryer recipes

Hi ladies,

I just brought a deep fryer and need recipes, please!

mmm sorry. Won't be able to help as we do not have deepfryer

But you can try

Spring Rolls
Samoosas
Crumbed Mushrooms

Dont forget chips & potato wedges!!!

Ooooooh, one of my absolute favourite is Prawn chips!!! You buy them at the Chinese store! YUUUUUMMMM!!!!

You can also try:


ONION RINGS:
Ingredients:
4 large white onions
cold milk
2/3 cup yellow cornmeal
2/3 cup all-purpose flour, sift before measuring
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons melted shortening
1 beaten egg
1 2/3 cups milk
flour
Preparation:
Peel onions and slice into rounds 1/4-inch thick. Separate rings; soak in milk for 15 minutes. Meanwhile, mix cornmeal, flour, salt, pepper, melted shortening, egg, and 1 2/3 cups milk to make the batter.
Drain onion rings; dip in batter then in flour. Fry onion rings in batches in deep fat at 360° to 370° for 2 to 3 minutes, or until golden brown.

CHICKEN CROQUETTES: DEVINE!!!!!!

Ingredients:
Sauce:
1 1/4 cup chicken broth
4 tablespoons butter
4 tablespoons flour
3 tablespoons finely chopped mushrooms, optional
salt and pepper to taste
butter
.
Chicken Filling:
1 tablespoon butter
1 cup chopped onion
2 1/2 cups chopped skinless, cooked chicken
1/4 cup chopped fresh parsley
1/2 teaspoon ground pepper
1/2 teaspoon dried thyme
1/8 teaspoon ground nutmeg
salt to taste
.
Coating Ingredients:
1/2 cup all-purpose flour
1 1/2 cups fresh breadcrumbs
2 large eggs
Preparation:
Make Sauce. Heat chicken broth until it just begins to simmer; set aside. Melt butter in heavy medium saucepan over low heat. Stir in flour; cook, stirring constantyl, until very lightly browned, about 5 to 6 minutes. Let cool for 1 minute, then gradually stir in chicken broth. If desired, stir in chopped mushrooms. return to heat and cook slowly for 20 minutes, until mixture is thick enough to coat the back of a spoon. Stir in salt, pepper, and 1 or 2 teaspoons butter.
In a saucepan over medium-low heat, melt 1 tablespoon butter; stir in chopped onion. Cook until onion is tender, about 7 minutes. Add the thick Velouté sauce; cook for 1 minute. Spoon sauce into a large bowl. Add chopped chicken, the parsley, 1/2 teaspoon pepper, 1/2 teaspoon thyme, pinch nutmeg, and a little salt. Mix to blend. Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours, until very firm.

Spread flour in a pie plate or large shallow bowl. Spread bread crumbs in another pie plate or large shallow bowl. Whisk together the eggs in another shallow bowl.

Using a 1/4-cup measure as a scoop, drop scoops of chicken filling mixture into flour and roll gently until well coated. Roll the croquette ball in the beaten egg then roll in bread crumbs until coated on all sides. As you roll them, gently shape into an egg-shaped or cylindrical croquette. You should have 8 croquettes.

In a deep fryer, heat oil to 370°.

Carefully drop 4 croquettes in the hot oil; fry until nicely browned on all sides, about 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with remaining croquettes.

Thanx ladies.