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FIVE SECRETS FOR FABULOUS DEEP '(I
FRIED FOODS
Deep frying foods can be a success every
time if you follow these very simple rules.
First of all use a deep fryer or a heavy
kettle or skillet to cook in. Next, make sure
that the temperature of your oil is exactly
the temperature the recipe calls for. And
the best way to do this is with a frying ther
mometer.
The third tip is, never fill your pan more
than one third full of oil. This eliminates
any chance of the oil bubbling over.
And when you're dipping your food in flour
or crumbs before frying, let it stand a bit
to give the coating a chance to dry. Not
only will this mean food that's deliciously
crisp, but also it reduces spatting.
And last of all, use a light-bland oil, like
Wesson Oil, so that you can fry your foods
virtually grease free and let all the good taste
come through.
Follow these five tips and then try these
four delicious Wesson recipes for fried foods
your whole family will love.
CAUTION: Overheating any oil or shor
tening can result in a flash fire. If oil smokes,
immediately turn off or disconnect heat
source. If oil does bum, do not attempt to
carry utensil, but cover flames with a lid or
other object to smother flames.
SESAME FRIED CHICKEN
1/3 cut all purpose flour
2 teasp. salt
14 teasp. pepper
Dash garlic salt
2 !4 to 3 lbs. frying chicken pieces
1 egg. beaten
4 to 6 Tablesp. sesame seeds
Wesson Oil for frying
Combine flour, salt, pepper and garlic salt
in a plastic bag. Shake chicken, a few pieces
at a time, in flour mixture to coat. In a
shallow bowl combine egg and 4 tablespoons
water. Dip chicken pieces in egg mixture
Page 6
■ This month > MONITOR Munchings |
■-JJ brings to you a variety of recipes, to add I
diversity to your family meals, through the / g
courtesy of Hunt-Wesson kitchens. / J
Whatever time of year, Kool Aid always is
I a favorite...with sugar for those who need
extra energy...with an artificial sweetner for
HTTh those who need to keep extra slim. y/ /// j j \
AV7 // ///Illi
MONIWK
UNCHINGS
then sprinkle with sesame seeds. Allow
pieces to dry on a rack 15 minutes. Heat
V 2 inch of Wesson Oil to 375 degrees in a
heavy 12-inch skillet. Cook chicken, skin
side down first. 20 minutes or until chicken
is tender, turning once. Makes 4to 5 ser
vings.
DEEP FRIED SEAFOOD
I egg, slightly beaten
1 tablesp. lemon juice
*4 teasp. pepper
1-14 teasp. seasoned salt
14 cup flour
bread crums or com meal
1 lb. shrimp, oysters, clams or fish fillets
Wesson Oil for frying
Combine egg, lemon juice, pepper and
seasoned salt. Shake seafood in a bag with
flour to coat lightly; dip into the egg mixture,
then coat with crumbs, or corn meal.
REMEMBER: Let stand a few minutes to
dry coating before frying. Meanwhile fill
deep fryer or heavy kettle to 1/3 its depth
with oil. Heat oil slowly to 375 degrees using
a frying thermometer to be sure of correct
temperature. Fry seafood for 3 to 4 minutes
or until golden brown. Makes 3 to 4 servings.
FRENCH FRIED ONION RINGS
34 cup sifted all-purpose flour
34 teasp. salt
14 cup milk
Wesson Oil
1 egg. unbeatten
3 Bermuda onions, medium size, pealed
Sift flour and salt into bowl. Add milk, 2
tablespoons oil and egg; beat until smooth.
Have you given to OIC, SCLC, NAACP or the local Urban League this month?
new national black monitor
Cut onions into 14-inch thick slices and
separate into rings. Dip each ring into batter
(drain excess batter over bowl), and drop
a few at a time into oil heated to 375 degrees
in deep fryer or heavy kettle. Fry 2 to 3
minutes turning ocassionally. Drain on paper
towel; sprinkle with salt. Makes 4 to 5 ser
vings.
OLD FASHIONED DONUTS
3 14 cups sifted all purpose flour
Wesson Oil
1 cup sugar
1 tablesp. baking powder
14 teasp. salt
1 teasp. nutmeg
14 teasp. cinnamon
14 teasp. lemon extract
2 eggs
34 cup milk
In large mixer bowl combine 1-14 cups of
the flour, 2 tablespoons oil, sugar, baking
powder, seasonings, eggs and milk. Blend
30 seconds on low speed, scraping bowl con
stantly. Beat 2 minutes at medium speed.
Gradually add remaining flour, stirring until
smooth. Turn dough onto generously floured
board. Roll out %-inch thick. Cut with
floured cutter. Fill deep fryer or heavy kettlp
to 1/3 it depth with vegetable oil. Heat oil
to 375 degrees. Remember to use a frying
thermometer to be sure the temperature is
exact and your donuts will be crisp and
delicious. Fry donuts, a few at a time, 3
to 4 minutes or until golden brown, turning
once. Carefully remove from oil with slotted
spoon. Drain on paper towel. Coat with
cinnamon sugar or powdered sugar, if
desired. Makes about 2 dozen donuts and
holes.
October November, 1975-