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deep fried greenbeans pineapple and chicken recipes..



Pineapple is one of my favorites, I love it grilled, deep fried, fresh, on kabobs, on pizza, in drinks, cakes, 

In this picture you have deep fried pineapple with fried chicken tenders, and fried green beans and broccoli slaw. I had just gotten my first deep fryer and so.... for a couple weeks there we fried everything. My apologies to our arteries.. But YUM!!!!

I used the same batter for the pineapples and the green beans and that is what I want to tell you about but first let me say this was also our first time having, or ever hearing of broccoli slaw. The local grocery had it packaged in the produce section, you just add your seasoning and sauce and it was awesome, i have not bought regular coleslaw mix since. 

so anyway back to what I originally planned to talk about. The pineapple and green beans..

I didn't want my batter to be overly thick and crunchy because pineapple and green beans are kind of a delicate sort of food I think. They needed a more delicate kind of batter...

here is that recipe
pineapple and greenbean batter

1/2 all purpose flour
1/2 cup corn starch
1 egg
pinch of salt
pinch of smoked paprika
1/2 teaspoon sugar
and enough milk to make it battery maybe was 1/2 cup of milk or so. you want it to a consistency that it sticks to the pineapple and green beans but wet enough alot of the batter drips off if that makes sense. If you look at the pictures you will see that the layer of batter is very thin on the finished product.. 

I apologize for not having exact measurements but I never have been a measurer, never will be.. I was raised in grandma's kitchen where everything was eyeballed, and you used a pinch of things, and if you are gonna cook with me.. You better figure out how much a pinch and a dash and a drip and drop are.. Cuz that's the measuring i do. In fact if I wanted to measure I couldn't.. life has been tough on my Pyrex measuring cups and the red measurements flaked away years ago....

anyway that's it for the batter recipe.. Mix all that stuff up dip your pineapple or green beans in it and cook in deep oil i use vegetable but you can use whatever you like.. when they are golden brown take them out of the oil and sprinkle with seasoning.. for the green beans I only added salt

for the pineapple I sprinkled nutmeg and sugar.. very little nutmeg just enough to give it more of a scent than a flavor.. 

The power of smell sometimes is enough... 


for the broccoli slaw 

I added

mayo
apple cider vinegar
a touch of sugar
a pinch of salt and pepper
some lemon zest
and a small amount of Dijon mustard

mix it up set aside in fridge for at least 30 minutes


my chicken tender batter was

crushed jalapeno Cheetos (or is it cheetohs) (did you know clarissa the 2 year old grandbaby can eat these and they dont phase her... me.. I need a gallon of milk to stop the burn... Im pretty sure she is not mexican, and I am not a wuss..  But I could be wrong...)
plain self rising flour 
salt pepper
smoked paprika (i love this stuff)

i dredged the chicken in a mixture of milk and egg
then coated it in the dry ingredients and fried...

melissa

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deep fried greenbeans pineapple and chicken recipes..



Pineapple is one of my favorites, I love it grilled, deep fried, fresh, on kabobs, on pizza, in drinks, cakes, 

In this picture you have deep fried pineapple with fried chicken tenders, and fried green beans and broccoli slaw. I had just gotten my first deep fryer and so.... for a couple weeks there we fried everything. My apologies to our arteries.. But YUM!!!!

I used the same batter for the pineapples and the green beans and that is what I want to tell you about but first let me say this was also our first time having, or ever hearing of broccoli slaw. The local grocery had it packaged in the produce section, you just add your seasoning and sauce and it was awesome, i have not bought regular coleslaw mix since. 

so anyway back to what I originally planned to talk about. The pineapple and green beans..

I didn't want my batter to be overly thick and crunchy because pineapple and green beans are kind of a delicate sort of food I think. They needed a more delicate kind of batter...

here is that recipe
pineapple and greenbean batter

1/2 all purpose flour
1/2 cup corn starch
1 egg
pinch of salt
pinch of smoked paprika
1/2 teaspoon sugar
and enough milk to make it battery maybe was 1/2 cup of milk or so. you want it to a consistency that it sticks to the pineapple and green beans but wet enough alot of the batter drips off if that makes sense. If you look at the pictures you will see that the layer of batter is very thin on the finished product.. 

I apologize for not having exact measurements but I never have been a measurer, never will be.. I was raised in grandma's kitchen where everything was eyeballed, and you used a pinch of things, and if you are gonna cook with me.. You better figure out how much a pinch and a dash and a drip and drop are.. Cuz that's the measuring i do. In fact if I wanted to measure I couldn't.. life has been tough on my Pyrex measuring cups and the red measurements flaked away years ago....

anyway that's it for the batter recipe.. Mix all that stuff up dip your pineapple or green beans in it and cook in deep oil i use vegetable but you can use whatever you like.. when they are golden brown take them out of the oil and sprinkle with seasoning.. for the green beans I only added salt

for the pineapple I sprinkled nutmeg and sugar.. very little nutmeg just enough to give it more of a scent than a flavor.. 

The power of smell sometimes is enough... 


for the broccoli slaw 

I added

mayo
apple cider vinegar
a touch of sugar
a pinch of salt and pepper
some lemon zest
and a small amount of Dijon mustard

mix it up set aside in fridge for at least 30 minutes


my chicken tender batter was

crushed jalapeno Cheetos (or is it cheetohs) (did you know clarissa the 2 year old grandbaby can eat these and they dont phase her... me.. I need a gallon of milk to stop the burn... Im pretty sure she is not mexican, and I am not a wuss..  But I could be wrong...)
plain self rising flour 
salt pepper
smoked paprika (i love this stuff)

i dredged the chicken in a mixture of milk and egg
then coated it in the dry ingredients and fried...

at

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