Post
 Posted By: Mama Mangia 
Aug 4  # 16 of 45
Fried Pineapple Rings

1 large egg
1/4 cup flour
pineapple rings

Beat egg well; mix in flour, making a thick paste. Dip pineapple in the batter; fry in hot oil. Serve these fried pineapple rings with ham, pork chops, or roast pork.
Post
 Posted By: Mama Mangia 
Aug 4  # 17 of 45
Hot and Spicy Pineapple Fritters

2 cups fresh pineapple, cut in chunks
1/2 habanero chile pepper or 1 jalapeno pepper, seeded and finely minced
5 chives, finely minced
1 onion, minced
2 cloves garlic, mashed & minced
8 green onions, minced
1/2 teaspoon turmeric
1 1/4 cups flour
1/2 cup milk, or more
1/2 cup vegetable oil, for frying
2 eggs, beaten
salt and pepper

Mix first seven ingredients; set aside.
Combine flour, milk, eggs, and salt and pepper together and beat well with an electric mixer. Cover and refrigerate for about 4 hours. After 4 hours, combine fruit with batter.
Heat the vegetable oil in a deep skillet.

Drop batter in by spoonfuls and fry for about 5 minutes, or until they are golden brown. Remove fritters and drain on paper towels. Serve cold, garnished with pineapple chunks or rings, if desired.
Serves 6.
Post
 Posted By: Mama Mangia 
Aug 4  # 18 of 45
Chicken and Bacon Bites

4 boneless chicken breast halves, skin removed, cut in 1-inch chunks, about 9 chunks each, or use more chicken if small
12 slices bacon, cut crosswise into thirds
1 egg
1 cup milk
1/2 cup water
1 cup flour
1 tablespoon cornstarch
1 tablespoon sugar
2 teaspoons salt
1 1/2 teaspoons baking powder
oil for deep frying
,
Apricot Sauce:
1 cup apricot preserves
1 teaspoon soy sauce
2 tablespoons rice wine vinegar

Wrap each piece of chicken in a bacon piece and secure with a toothpick. In a bowl, combine egg, milk and water. Add flour, cornstarch, sugar, salt and baking powder, stirring to make a smooth batter.

Heat oil in the deep fryer to 370°. Dip each bacon-wrapped piece of chicken into batter. Fry in batches until crispy and golden, about 3 minutes. Check a piece in the first batch to make sure the chicken is cooked through and adjust time as necessary. Transfer chicken bites to paper towels to drain. If necessary, keep warm on a cookie sheet in a warming drawer or 200° oven. Serve hot with Apricot Sauce or your own favorite dipping sauce. See more below.
For Apricot Sauce:
Mix together apricot sauce ingredients in a small saucepan. Bring to a simmer. Serve warm with the chicken pieces. Makes 1 cup.
Post
 Posted By: Mama Mangia 
Aug 4  # 19 of 45
Deep Fried Chitterlings

2 pounds chitterlings
1 egg, lightly beaten
1 tablespoon water
fine cracker crumbs
oil for deep frying

Clean and Prepare chitterlings:
Wash chitterlings 3 or 4 times and place in a large kettle with 4 or 5 cups of water with 1 or 2 chopped onions, 2 bay leaves, 2 teaspoons salt, 1/4 teaspoon pepper, 2 cloves minced garlic, and other seasonings as desired.
Simmer for 2 hours or until chitterlings are tender.
Beat egg with 1 tablespoon water.
Cut boiled chitterlings into pieces about the size of oysters. Dip each piece into egg mixture then roll in crumbs. Fry in oil at about 370° until golden brown. Serves 6.
Post
 Posted By: Mama Mangia 
Aug 4  # 20 of 45
Onion Flowers

5 med onions
4 cups flour
5 tsp baking powder
2 Tbsp paprika
1 tsp garlic powder
2 tsp greek seasoning
1 tsp salt
1 tsp black pepper
3 eggs
1 1/2 cup milk
oil for deep frying

Cut off and discard the top half inch of the onions. Peel them but do
not cut off the root end. Place each onion, root end up, on a cutting
board. With a sharp, pointed knife, make vertical cuts all around the
onion about a quarter inch apart.

Start the cut a quarter inch from the root for small onions or a half
inch from the root for very large ones. Make sure the knife goes into
the center of the onion.
Place all the onions in a large bowl of cold water, add ice cubes, cover
and refrigerate several hours or overnight. The onions will open up
like mums. Drain upside-down when ready to proceed. In a large bowl,
mix together thoroughly the flour, baking powder and spices. In another
bowl, beat together the eggs and milk.

Dip the onions one by one into the egg mixture, opening the petals with
your fingers; let the excess drip off, and place in flour. Work the
flour mixture into the center gently with fingertips. Shake off excess
flour and repeat egg dip and flouring, shaking off the excess
thoroughly.

Half fill a deep fryer or large, deep, heavy pot with oil.

Heat the oil to 360F or until a small piece of dry bread turns deep gold
in 15 seconds. Fry the onions without crowding them (one at a time for
large ones) keeping them submerged with a spatula or by placing the
frying basket on top of them. Plunge them in root end up and turn them
over once.

To serve at once, fry large onions for about six or seven minutes, small
ones for five minutes, or until deep gold. Drain upside down on paper
towels; then invert on a serving plate. Keep warm in a low oven while
frying the others. Remove the centers of large onions with a very sharp
knife. Small onions may be left whole or the center can be scooped out
with a melon-ball cutter. If serving the next day, fry the onions until
pale gold; do not fry completely. Let cool. When ready to serve,
reheat the oil to 380F and fry the onions just long enough to heat and
brown, about 15 seconds. Drain and serve. To get the same taste
without making mums, simply cut onions vertically to make "petals" or
crosswise and separate into rings. This can be done ahead and the petals
or rings kept in ice water. Egg, flour and fry as above.




Awesome Blossom Sauce/Dip

Servings: 6
Ingredients:
8 oz sour cream
8 oz salsa
8 oz softened cream cheese
garlic to taste
salt to taste

Mix and put in refrigerator to thicken for a day. Enjoy!