Crisp Fried Pastries Recipes

Steps:

• Combine flour, salt, and pepper in a medium bowl. Mix eggs and water together in a small bowl.
• Place some chicken strips in the flour mixture to coat, then gently shake to remove any excess flour. Coat strips in egg. Return to the flour mixture and coat again; repeat with egg mixture. Coat once more in the flour mixture, placing strips on a plate while you continue with remaining chicken.
• Let strips sit for 5 minutes to allow flour to set.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C); oil is ready if you drop some water in and it sizzles.
• Working in batches if needed, place strips in the hot oil. Cook for 8 minutes. Turn over and continue to cook until golden brown, no longer pink in the centers, and juices run clear, about 8 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place strips on a paper towel-lined plate to drain excess grease.

Steps:

• Combine flour and salt. Cut in shortening with pastry blender until mixture resembles coarse meal. Combine egg and water, and sprinkle lightly over flour mixture. Add vinegar, and lightly stir with a fork until dry ingredients are moistened. Shape into a ball.
• Wrap dough in wax paper. Chill for at least one hour. Use as directed in any fried pie recipe.

Steps:

• In a large bowl, dissolve yeast in water; let stand for 5 minutes. Add the milk, 1/2 cup sugar, oil, salt, eggs, extract and 2 cups flour; beat well. Stir in enough remaining flour to make a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch the dough down. Turn onto a floured surface, roll out into a 1/4-in.-thick rectangle. Spread with 2 tablespoons butter and sprinkle with 1/3 cup of the remaining sugar. Fold dough in half lengthwise; roll out to 1/4-in. thickness. Spread with 2 tablespoons butter and sprinkle with 1/3 cup sugar. , Fold in half widthwise; roll to 1/4-in. thickness. Spread with remaining butter and sprinkle with 1/3 cup sugar. Fold in half lengthwise; roll out to an 18x10-in. rectangle. Combine the cinnamon and remaining sugar; sprinkle half over the dough to within 1/4 in. of all edges. , Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut into 1/2-in. slices and place on greased baking sheets (four to six slices per sheet). Cover with waxed paper and flatten with palm of hand. Sprinkle with remaining cinnamon-sugar. Let stand for 30 minutes. , Bake at 400° for 12-15 minutes or until golden brown. Immediately remove from pans to wire racks to cool.

Steps:

• 1. In a large bowl, whisk together 1 cup of flour, the sugar, salt, and baking powder. In a small bowl, stir together the egg, milk, and melted butter. Add to the flour mixture and mix thoroughly. Turn out onto a lightly floured work surface. Sprinkle the dough with 2 tablespoons of flour and knead to make a soft smooth dough, 3 to 5 minutes. 2. Divide into 8 pieces and roll into balls. Cover the balls with a dry cloth and let rest 20 minutes. Place 1 ball on a lightly floured surface and with a rolling pin roll out to a round about 1/8-inch thick. Using your hands, gently stretch the dough to make it even thinner. Repeat with the remaining balls. 3. Pour oil to a depth of 1 inch in a large deep skillet. When the oil shimmers, and a small piece of dough sizzles at once, with a long-handled utensil carefully place 1 buñuelo in the hot oil. Fry briefly until the bottom is lightly browned, about 20 seconds. Scoop oil over the top, and turn over with tongs to fry the second side until crisp. Drain on paper towels. Repeat with remaining buñuelo. Prepare the cinnamon-sugar or syrup, if using. Sprinkle or pour over buñuelo and serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.