By James Villas
Hush doggies, fried chook, crab cakes—fried meals is the soul of Southern cooking and has purely grown in attractiveness lately. like any one among James Villas’s cookbooks, this one is impeccably researched, with ideal recipes, heritage, and tradition. it truly is packed with stunning colour pictures certain to tempt even future health nutrients enthusiasts, with crispy, crunchy delights in chapters featuring eggs and cheese, seafood, breads, and Southern staples like grits, rice, and potatoes. Today’s deep fryers make frying more straightforward and more fit than ever; it’s as effortless as pushing a button, without danger of splattering oil, and Villas’s expertly written recipes like Sassy Shrimp Puffs, Georgia Bacon and Eggs with Hominy, state Fried Steak, Turkey Hash muffins, and Rosemary beef Chops will ascertain excellent effects. This isn’t nutrition foodstuff, to make sure, yet those are dishes that individuals love, and it’s more secure and more healthy than ever to fry with none sacrifice in style.
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Additional info for Southern Fried: More Than 150 recipes for Crab Cakes, Fried Chicken, Hush Puppies, and More
Frying. 2. Cooking, American—Southern style. 3. Cooking—Southern states. I. Wyche, Jason. II. Title. . fried. And since nowhere in this country can fried food boast the same cardinal role it plays in home kitchens and restaurants throughout the South, I say it’s high time that special attention finally be focused on golden clam fritters, honey-battered fried chicken, crumbed pigs’ ears, okra beignets, rice croquettes, blistered goobers, venison burgers, hot water cornbread, peach turnovers, and dozens of other wonderful deep- and shallow-fried specialties that contribute so much to the proud Southern table.
The best way to crush the crackers is to place them in a plastic bag and roll with a rolling pin to a fairly fine consistency, and for a little extra flavor, you might want to substitute a more buttery cracker than saltines. This is one shrimp appetizer that calls for no sauce and is served simply with toothpicks. The recipe is equally delicious for small, shelled, thawed frozen crawfish if you’re able to find some in the market. � cup buttermilk 1 large egg ½ teaspoon fresh lemon juice ¼ teaspoon Worcestershire sauce Pinch of powdered dried fennel 1½ cups crushed saltine crackers ½ cup all-purpose flour ½ teaspoon salt ⅛ teaspoon cayenne pepper Peanut or safflower oil for deep frying 2 pounds fresh shrimp, shelled and deveined In a bowl, combine the buttermilk, egg, lemon juice, Worcestershire, and fennel, whisk together till well blended, and set aside.
Dredge the pork nuggets in the flour, shaking off the excess, and place on a large plate. In a deep fryer or large, deep cast-iron skillet, heat about 2 inches of oil to 350°F on a deep-fat thermometer, fry the nuggets in batches till golden and slightly crisp, about 10 minutes, turning once, and drain on paper towels. Serve hot on toothpicks with a favorite barbecue dipping sauce. Company Sausage Balls MAKES ABOUT 40 BALLS Served traditionally in a chafing dish, sausage balls have been a staple at Southern cocktail receptions and on buffets for at least a century, and when they’re not overly breaded or greasy, they make a delectable appetizer.