GOLDEN PUFFS
Make and share this Golden Puffs recipe from Food.com.
Provided by Barb in WNY
Categories Breakfast
Time 18m
Yield 2 1/2 dozen, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil (2 to 3-inches) to 375°F in deep fryer or 3-qt. saucepan.
- Mix flour, 1/4 cup sugar, baking powder, salt and nutmeg.
- Add 1/4 cup oil, milk and egg; beat until smooth.
- Drop batter by teaspoonfuls into hot oil.
- Fry four or five at a time until golden brown on both sides, about 3 minutes; drain.
- Mix 1/2 cup sugar and the1 teaspoon cinnamon.
- Roll warm puffs in sugar-cinnamon mixture.
Nutrition Facts : Calories 218.8, Fat 7, SaturatedFat 1.4, Cholesterol 23.7, Sodium 358, Carbohydrate 35.6, Fiber 0.8, Sugar 15.2, Protein 3.8
GOLDEN PUFFS
when i was little my mother used to make whop doughnuts. which is simply canned biscuits with a hole poked in it, fried and rolled in sugar. she called them whop doughnuts because of the sound the can of biscuits makes when you bang it on the counter to open it. This is my from scratch version. they are fun to make and fun to eat.
Provided by chefmick
Categories Dessert
Time 20m
Yield 36 puffs
Number Of Ingredients 8
Steps:
- mix all dry ingredients together.
- add cooking oil, milk and egg, mix well.
- drop by tsp fulls into hot oil (375 degrees F). (too much dough and it will not cook all the way through).
- fry about 3 minutes or until golden brown. Roll them over as needed to insure even cooking and browning.
- drain on paper towel, sprinkle with cinnamon and/or powdered sugar.
GOLDEN PUFF
This is the best brunch recipe! Everyone will wonder how you did it. It comes out of the oven golden and puffy; make sure people are at the table to admire it. I found this recipe way back in 1965 in a magazine and have been making it since. You can add chopped ham, chopped onions to your egg mixture, but this was the original back then. Try our your favourite cheese.
Provided by Sageca
Categories Breakfast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Spray with oil a 12x8-inch baking dish.
- Cover bottom of dish with a layer of soda crackers.
- Add cheese slices.
- Top with remaining crackers.
- Beat together eggs, milk, mustard and pepper.
- Pour on top of crackers.
- Cover.
- Set dish is refrigerator overnight.
- Sprinkle with paprika.
- If your mixture is not completely covered add more milk.
- Bake in a preheated oven 375° 45 minutes.
LAKE ERIE PERCH
This will be the best perch you ever have tasted. The peanut oil must be kept at a constant temperature, not more than 375°F and not less than 340°F. Enjoy
Provided by Timothy H.
Categories Perch
Time 19m
Yield 15 medium perch filets, 4 serving(s)
Number Of Ingredients 4
Steps:
- Rinse and pat dry perch.
- Place on paper towel.
- Mix 1 cup drakes batter with 1/2 cup of beer, (a little thicker than pancake batter).
- Dredge perch in batter, let sit for 5 minutes or so. This will attach the batter to the perch.
- Deep fry until golden brown.;.
- Enjoy and have a Bud!
Nutrition Facts : Calories 2532.5, Fat 220.2, SaturatedFat 37.4, Cholesterol 409.3, Sodium 297.3, Carbohydrate 15.2, Protein 90
POACHED PERCH FILLETS (FILETS DE PERCHE)
Perch is a delicate freshwater fish found in most lakes in Switzerland. Called Egli in German-speaking regions and perche in French-speaking regions, perch is served with a variety of herb sauces. Found this recipe in Easy Menu Cooking the Swiss Way, by Helga Hughes.
Provided by lazyme
Categories Perch
Time 1h57m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To make poaching liquid, combine water, leek greens, pickling spice, and salt in a medium-sized pan.
- Bring to a boil over high heat.
- Turn heat to medium low and simmer for 30 minutes.
- Rinse fish fillets under cold water and pat dry with paper towels.
- Place fillets in a large frying pan, top with cooked leek greens, and pour 1 cup of poaching liquid over fish.
- Cover and allow to simmer over medium heat for 15 minutes.
- Scrape leek mixture from fish, remove fillets using a slotted spoon, and place them on a large serving platter.
- Keep platter of fish in a warm oven until ready to serve.
- Pour liquid from the pan through a fine sieve and reserve clear stock only.
- Place butter in a medium-sized pan over medium-high heat.
- Add white parts of leek and saute, stirring constantly until leeks are golden.
- Add flour and stir until flour is light brown.
- Add 1 cup of reserved fish stock, dill weed, and pepper.
- Stir to blend well.
- Remove from heat, add sour cream, and blend.
- Pour sauce over fish fillets.
- Optional: Sprinkle with chopped tomato pieces.
Nutrition Facts : Calories 86.4, Fat 7, SaturatedFat 4.3, Cholesterol 18.4, Sodium 357.8, Carbohydrate 5.5, Fiber 0.5, Sugar 1.1, Protein 0.8
FRIED PERCH
Make and share this Fried Perch recipe from Food.com.
Provided by LisaAD
Categories Perch
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat skillet fryer with hot oil.
- Mix flour, cornmeal, beer, salt pepper and seasonings until a batter consistency.
- Coat filets with batter.
- Deep fry til golden brown. Approx 3 minutes per side.
Nutrition Facts : Calories 846, Fat 57, SaturatedFat 8.6, Cholesterol 102, Sodium 1830.9, Carbohydrate 50.2, Fiber 3.5, Sugar 0.4, Protein 28.1
PERCH FILLETS
Make and share this Perch Fillets recipe from Food.com.
Provided by FoodsRus
Categories Perch
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix flour, paprika, and salt together and set aside.
- In a small bowl, blend the egg and the milk.
- Heat butter in a large frying pan.
- Dip perch fillets in egg wash first and then into the flour mixture.
- Carefully place them into the hot butter in the frying pan and brown on both sides.
- Remove from the butter and drain on a paper towel to absorb excess butter.
- Serve immediately.
Nutrition Facts : Calories 990.4, Fat 55.8, SaturatedFat 33.2, Cholesterol 340.1, Sodium 1162.7, Carbohydrate 81.1, Fiber 4.9, Sugar 1.1, Protein 41.5
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