Sauerkraut & Potato Balls

Sauerkraut & Potato Balls

I Used Leftovers For This Dish!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 20 minutes

Ingredients

2 cups leftover mashed potatoes

1 1/2 cups sauerkraut, squeezed & drained of liquid

1 cup shredded Gruyère cheese

3 eggs

1 cup flour

2 cups Panko bread crumbs

vegetable oil for frying

chopped parsley for garnish

salt

pepper

Tools

Deep Fryer or deep frying pan

Small ice cream scoop (optional)

Sheet tray with rack

 

Directions

Place potatoes, sauerkraut, Gruyère cheese, salt & pepper and mix well. Create balls out of the mixture, using scoop allows for consistent size. Make a dredging station, one with flour, one with whisked eggs and one with panko bread crumbs. Dredge each ball in flour, then eggs and lastly the bread crumbs and place on sheet tray to prepare for frying. Heat oil to 350 Degrees F. Fry several balls at a time for 1 to 2 minutes until golden brown. Place on a rack to drain oil and serve hot. Cook's Note: Its important to note that removing the liquid from the sauerkraut is key to having a crispy ball and not have it fall apart in the fryer. If there is too much moisture in the mixture can cause oil splatter when it make contact with the oil while frying, so be very cautious. Garnish with chopped parsley.

Yields 12

Hummus & Fried Flatbread

Hummus & Fried Flatbread
You Will Never Eat Store Bought Hummus Again!
Difficulty: Moderate
Prep Time: 1 hour, 15 minutes
Cooking Time: 30 minutes

Ingredients

14 oz. can Garbanzo beans, drained

1/2 cup reserved bean liquid

2 tbsp. Tahini

2 cloves garlic, finely minced

1/2+ cup extra virgin olive oil

juice of half lemon

zest of half lemon

3/4 tsp cumin

1/4 tsp Harissa

minced parsley for garnish

salt 

Cooking Tools

Food processor

Directions
Place all ingredients in food processor except salt.  Puree until smooth, salt to taste at the end. Plate hummus and garnish with extra garbanzo, drizzle with olive oil, Harissa and minced parsley.
Yields 4 

Fried Flatbread

Ingredients

3 cups All Purpose Flour, sifted

APF for dusting

1 cup warm milk

1 cup warm water

1 tbsp active yeast

1 tbsp sugar

3 tbsp olive oil+ greasing

1 tsp salt

vegetable oil for frying 

Cooking Tools

2 large mixing bowls

Plastic wrap

Flour sifter

Rolling Pin

Cast iron Pan

Directions
In one mixing bowl sift together flour and salt. In another mixing bowl add; warm milk, warm water, sugar and yeast and mix. Cover with plastic wrap and place somewhere warm for 15 minutes to activate the yeast. Once yeast is activated, mix in flour and oil to the active yeast and mix to form into ball. Knead dough for about 5 minutes, you can add more flour if its too wet or sticky. Make a large ball and and drizzle with a little oil on top of dough ball.  Cover with plastic and allow to rise in a warm location.  Once risen, punch down and remove from bowl.  Place on lightly floured surface. Cut into eight pieces and roll into balls. Use a rolling pin to roll out your flat bread. Heat cast iron pan with a 1/4 inch of oil on low heat. Fry each flatbread one at a time for 2 to 3 minutes on each side, drain excess oil on paper towels.
Yields 8  

Pan Fried Chilean Sea Bass

Pan Fried Chilean Sea Bass
Topped With Roasted Garlic Butter
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 40 minutes

Served With Cauliflower Puree!

Ingredients
4 Chilean Sea Bass Filet
1 cup flour
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 stick butter
2 tbsp olive oil
minced chives

Cooking Tools

Large nonstick skillet/pan

Foil 

Directions
Pat dry fish and season with garlic powder, onion powder, salt & pepper. Lightly coat seasoned fish in flour on all side. In the pan melt butter and olive oil on medium heat. Fry filet several minutes on each side.  Cook fish until slightly firm. Top fish with a teaspoon of the Roasted Garlic Butter and garnish with minced chives.
Serves 4 

Roasted Garlic Butter
Ingredients
1 garlic bulb, sliced in half
olive oil
pinch of salt
1/2 stick butter, softened

Directions
Preheat oven 400 Degrees F.  Slice garlic bulb horizontal. You will only need half of bulb for this recipe. Place bulb in foil and drizzle cut side with olive oil and pinch of salt.  Wrap in foil and keep seam upright and place in oven and cook for 40 minutes, remove roasted cloves from foil and mince.  Fold garlic into the softened butter and refrigerate until slightly firm.  Place 1 tsp on top of cooked fish.

Fried Mozzarella Balls

Fried Mozzarella Balls
Why Fry From A Box, When You Can Make It Homemade!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 10 minutes

Can Be Served With Marinara Sauce For Dipping!

Ingredients
12 (Ciliegine) mozzarella balls, dried off
1 cup flour
1 1/2 cups Panko bread crumbs
1-2 eggs
1 tsp dried Italian herbs
1 tbsp Parmesan cheese, grated
1 tbsp minced chives
vegetable oil
salt

Cooking Tools
Deep frying pan or electric fryer
3 shallow dishes
Spider 

Directions
Heat oil in a fryer to 350 Degrees F.  Create a dredging station with the three dishes, each with flour, whisked egg and panko.  Dredge each mozzarella ball in the flour to coat, then into the whisked egg, then coat in panko, place back into the the egg and the second coating of panko bread crumbs.  Cook's Note: Double coating prevents the mozzarella balls from oozing out as it fries.  Fry balls in batches and cook for about 2 minutes or until golden.  Place fried balls on plate lined with paper towels to absorb excess oil.  Sprinkle with salt, dried herbs, Parmesan cheese and minced chives and serve hot!
Serves 4

Create A Dredging Station For Easy Preparation!

Fried Zucchini

Fried Zucchini
Perfect As A Side Dish Or Appetizers!
Difficulty: Easy
Prep Time: 45 minutes
Cooking Time: 25-30 minutes

Ingredients
2 medium zucchini, sliced 1/4 inch thick
4 eggs, whisked
2 cups flour
2 cups Panko breadcrumbs
Vegetable oil for frying
salt

Cooking Tools
Deep frying pan
2 paper towel lined sheet pan
3 small mixing bowls  

Directions
Heat enough oil in deep frying pan to 350 degrees F.  Place whisked eggs, flour and Panko breadcrumbs into 3 different mixing bowl.  Dip each slice of zucchini, first into the flour to coat on all sides, then into the eggs, then coat with Panko bread crumbs on all sides, place on sheet pan and refrigerate for about 15 minutes.  Fry zucchini in batches, about 2 minutes on each side, or until golden on each side.  Drain fried zucchini on paper towel lined sheet pan.  Sprinkle with salt right after frying.
Serves 4

Cap'n Crunch Shrimp

Cap'n Crunch Shrimp
Your Kids Will Love It!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 15 minutes

 Ingredients
1/2 lb. 20/30 count shrimp, shelled, deveined, tail on
1 1/2 cups of Cap'n Crunch cereal, crushed
1 cup flour
1 egg, whisked
oil for frying


Cooking Tools
Deep fryer pan
Spider
Paper towel lined sheet tray

Directions
Fill deep fryer with enough oil for the shrimp to float while frying.  Heat oil on medium heat (approx. 350 Degrees F). Dredge shrimp in flour first, then dip into whisked egg to coat shrimp.  Coat shrimp in the crushed Cap'n Crunch cereal.  Place a few pieces of shrimp in the fryer at a time, do not overcrowd .  Cook shrimp in batches, cook for 1 minute or 2 on each side.  Drain excess oil from shrimp on paper towel lined sheet tray.
Serves 2

 

Tempura Bananas With Miso Caramel Sauce

Tempura Bananas With Miso Caramel Sauce
No Need To Go To A Japanese Restaurant To Get This Dessert!
Difficulty: Easy

Serve With Banana Chocolate Chip Ice Cream

 

Ingredients
2 bananas, medium ripe, cut into 2 inch slices
1 cup flour
1/2 tsp baking soda
2 tbsp cornstarch
1 1/2 cups carbonated water, cold
oil for frying

Directions
In a medium mixing bowl, whisk flour, baking soda, cornstarch and carbonated water.  In a large frying pan, heat oil on medium high heat for flash frying.  Dip bananas in the tempura batter and deep fry for at least 30-45 seconds, Don't over fry, the bananas with start to soften.  Cook  few at a time, so you don't bring the temperature of the oil down.  Place fried bananas on a paper towel lined dish, so the excess oil will drain.  Always take caution when frying with oil, the batter with sometimes splatter!  Serve hot with the Miso Caramel Sauce.
Serves 2

 Miso Caramel Sauce
Ingredients
1 cup light-brown sugar
1/2 cup (1 stick) unsalted butter
1/4 cup evaporated milk
1 teaspoon pure vanilla extract
1 tbsp Miso

Directions
Combine ingredients in a small saucepan over medium heat. Cook, stirring, until thickened to desired consistency.  Can refrigerate unused sauce.