FRIED CHEESE GRITS
"Fried" and "Grits" are two words that every true Southern cook uses regularly. Combine them, and you get a Southern version of New England's "Fried Cornmeal Mush" that brunch guests will love. Or, start them in the morning from leftover breakfast grits and serve them for supper. Either way, cooking them in bacon grease is...
Provided by Susan Feliciano
Categories Other Side Dishes
Time 30m
Number Of Ingredients 8
Steps:
- 1. If you are starting from scratch, stir uncooked grits slowly into the boiling salted water over medium heat. Simmer grits 4-5 minutes until thickened.
- 2. Stir in the grated cheese until well blended and grits are uniform in color.
- 3. Spoon the grits into a greased square cake pan and smooth the top so it's all even. (If you are using leftover cheese grits, just press them flat into the cake pan.) Cover with foil and refrigerate overnight.
- 4. When grits are solid and cold, press a paper towel over the top to soak up any condensation. Cut into 9 to 12 squares.
- 5. Fry the squares in two to three batches. Heat about a third of the bacon grease or butter in a heavy skillet over medium heat (cast iron works best). Do not get the pan too hot. Also, use a spatter screen, because bacon grease really pops! Add more bacon grease for each batch.
- 6. Fry the squares of grits for about 5 to 6 minutes per side, until lightly browned. Flip over carefully to fry the other side. Remove to a napkin-lined serving plate and sprinkle with salt and pepper.
FRIED CHEESE
This fried cheese is such a treat. There's a delicious mixture of cheeses that give these little cheese bites great flavor and a gooey texture. Dipped in marinara they make a great party appetizer or treat for game day.
Provided by Jennifer Bass
Categories Cheese Appetizers
Time 20m
Number Of Ingredients 10
Steps:
- 1. In a large mixing bowl, combine ricotta, mozzarella, Asiago, and Parmesan cheeses.
- 2. Add the egg and Italian seasoning. Mix well with clean hands.
- 3. In a medium-sized skillet, heat oil over medium-high heat.
- 4. While the oil is heating, take tablespoonfuls of the ricotta mixture and form into a 1 to 2-inch balls.
- 5. Lightly roll the cheese balls into the Italian bread crumbs and then lightly into the Panko bread crumbs.
- 6. Carefully place the cheese balls into the oil in small batches. Do not overcrowd the skillet.
- 7. Let cook for about 1 to 2 minutes, then carefully flip the cheese balls over with a slotted metal spoon.
- 8. Once the cheese balls have a golden brown color, remove them using the slotted spoon.
- 9. Place on a paper-towel-lined plate to drain excess grease. Serve warm with warm marinara sauce.
FRIED BREAD TWO WAYS
Provided by Valerie Bertinelli
Categories side-dish
Time 2h
Yield 30 to 40 fried dough balls
Number Of Ingredients 13
Steps:
- Add the yeast, granulated sugar, salt and 3 cups of the flour to the bowl of a stand mixer. Whisk to combine and to break up any lumps of flour. Add the water and use a spatula to begin to mix the ingredients. Add the melted butter and the remaining 3 cups of flour and mix again until a very shaggy dough forms. Attach the bowl to the mixer fitted with the dough hook. Knead the dough on medium-low until all the dough has pulled away from the sides of the bowl and is elastic and soft to the touch, about 7 minutes.
- Remove the dough from the mixer and divide into 2 pieces. Add one half back to the mixer bowl and add the other half to a large glass bowl. Pour 1 tablespoon of olive oil over the dough in the glass bowl; turn it once to coat and cover it with plastic wrap or a clean kitchen towel.
- Add the rosemary to the dough in the mixer. Turn the mixer on and knead until the rosemary is evenly incorporated, 2 to 3 minutes. Remove the dough from the mixer and place it in a separate large glass bowl. Drizzle it with the remaining tablespoon of olive oil; turn it once to coat and cover it with plastic wrap or a clean kitchen towel. Allow both doughs to proof in a warm place until doubled in size, about 1 hour.
- After the dough has doubled in size, fill a large Dutch oven, fitted with a deep-fry thermometer, with about 2 inches of vegetable oil and heat to 360 degrees F. Line two rimmed baking sheets with parchment paper and two rimmed baking sheets with wire racks. Set aside.
- To assemble the Parmesan-rosemary dough balls, use your thumb and index finger to pinch off about 2 tablespoons of dough. Place a cube of Parmesan in the center and close the dough around it, pinching the seam to seal it. Place it seam side down on the parchment-lined baking sheet. Continue the process with the remaining rosemary dough and Parmesan. Set aside the finished dough balls.
- To assemble the jam-filled dough balls, use your thumb and index finger to pinch off 2 to 3 tablespoons of dough. Flatten the dough slightly, then spoon about 1/2 teaspoon of the jam into the center of the dough. Carefully pull the edges of dough up and over the jam, pinching the seam to seal it, making sure to leave no jam exposed. Place it seam side down on the second parchment-lined baking sheet. Continue the process with the remaining dough and jam.
- When the oil is at 360 degrees F, carefully lower 5 to 6 Parmesan-rosemary dough balls into the hot oil. Fry, turning as needed until golden brown on all sides, 2 to 3 minutes. Remove to a wire rack-lined baking sheet. Immediately sprinkle with salt. Fry the remaining Parmesan-rosemary dough balls, allowing the oil to come back up to temperature before adding another batch. Serve immediately or keep warm in a low oven for 20 to 30 minutes. Top with freshly grated Parmesan before serving.
- To fry the jam-filled dough, carefully lower 5 to 6 dough balls into the hot oil Fry, turning as needed until golden brown on all sides, 2 to 3 minutes. Remove to the second wire rack-lined baking sheet. Fry the remaining jam-filled dough balls, allowing the oil to come back up to temperature before adding another batch. Serve immediately or keep warm in a low oven for 20 to 30 minutes. Top with confectioners' sugar before serving.
FRIED CHEESE BREAD
Provided by Molly O'Neill
Categories side dish
Time 4h
Yield Four to six servings
Number Of Ingredients 12
Steps:
- Stir yeast and water together in a small bowl until yeast is dissolved. In a large bowl, combine 1 1/2 cups of all-purpose flour, the whole wheat flour, cornmeal, salt and anise seed. Make a well in the center and pour in the yeast mixture. Stir until mixed. Place dough on a floured surface.
- Begin kneading dough, adding as much flour as needed so that dough is not too sticky. Knead for 10 to 15 minutes, until smooth and shiny. Place dough in a lightly oiled bowl and brush top with 1 teaspoon of oil. Cover with plastic wrap and place in a warm place until doubled in bulk, about 1 1/2 hours.
- Punch the dough down and let rise until doubled again, about 1 hour. Punch down the dough and place on a lightly floured surface and roll out to a 10-inch circle. Let rise for 30 minutes.
- Preheat oven to 375 degrees. Heat 3 tablespoons of the oil in a large, ovenproof skillet over medium heat. Place dough in skillet and brush with remaining oil. Sprinkle with grated onion, goat cheese, oregano and pepper. Fry until bottom of dough is crisp and brown, 6 to 8 minutes. Place skillet in oven and bake until top is browned and cheese melted, about 15 minutes. Let cool a little before serving.
Nutrition Facts : @context http, Calories 397, UnsaturatedFat 10 grams, Carbohydrate 53 grams, Fat 15 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 389 milligrams, Sugar 1 gram
GREEK FRIED CHEESE BREAD
Well, this one took forever to type, but it was worth it! This is a unique, very nice recipe. I never tried it, but it is supposed to be fantastic, and I have not seen it on the Zaar, so I had to post it! 8) It is time consuming, but I think everyone will like it! 8)
Provided by OceanIvy
Categories Yeast Breads
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, stir together the yeast and water until yeast is dissolved.
- In large bowl, combine all-purpose flour, whole wheat flour, cornmeal, salt, and anise seed.
- Make a well in the center and pour in the yeast mixture.
- Stir until mixed.
- Place dough on a floured surface; begin kneading dough. Add as much flour as needed so dough isn't too sticky.
- Knead for 10-15 minutes until smooth and shiny.
- Put dough in a lightly oiled bowl and brush top with 1 teaspoon of oil.
- Cover with plastic wrap and place in a warm place until doubled in bulk, 1 1/2 hours.
- Punch dough down and let it rise until doubled again, about 1 hour.
- Punch down the dough and place on a lightly floured surface; roll out to a 10-inch circle.
- Let it rise for a half hour.
- Preheat oven to 375°F.
- Heat 3 tablespoons of oil in a large oven-proof skillet over medium heat.
- Place dough in skillet and brush with remaining oil.
- Sprinkle with the onion, goat cheese, oregano, and pepper.
- Fry until bottom of dough is crisp and brown, approximately 6 to 8 minutes.
- Place skillet in oven and bake until top is browned and cheese melted, about 15 minutes.
- Let cool a bit before serving.
Nutrition Facts : Calories 406.1, Fat 14.9, SaturatedFat 2.1, Sodium 1754.4, Carbohydrate 60.1, Fiber 4.8, Sugar 0.6, Protein 9
TASTY FRIED EGGPLANT BALLS
A creative way to eat eggplant!
Provided by MARBALET
Categories Appetizers and Snacks
Yield 8
Number Of Ingredients 11
Steps:
- In a medium-size pot, place one inch of water, 1/2 teaspoon salt, and eggplant. Cover pot and cook 15 minutes, or until eggplant is tender. Drain well.
- Chop the cooked eggplant. In a large bowl, combine eggplant, onion, green pepper, 3/4 cup bread crumbs, 1 egg, cheese, paprika, pepper and remaining salt. Cool and chill 2 to 3 hours or overnight.
- Place flour in a bowl. Beat the remaining egg in a separate small bowl. Drop mixture by heaping teaspoonfuls into the flour and coat completely. Then dip the eggplant balls into the beaten egg; finally, coat the balls with the remaining bread crumbs.
- In a large skillet, heat vegetable oil and fry eggplant balls until they are heated through.
Nutrition Facts : Calories 250.1 calories, Carbohydrate 25.2 g, Cholesterol 48.4 mg, Fat 14.2 g, Fiber 3.5 g, Protein 6.3 g, SaturatedFat 2.4 g, Sodium 687.5 mg, Sugar 3.3 g
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