DEEP FRY WITH VEGETABLE OIL RECIPES
VEGETABLE STIR FRY RECIPE - MCCORMICK
Get a weeknight meal in minutes with this colorful, tasty and easy stir fry recipe. Jam-packed with fresh vegetables like carrots, broccoli, snap peas, and peppers, spice up this vegetable stir fry recipe with your favorite veggies: zucchini, yellow squash, bok choy, mushrooms, snow peas - you name it.
Provided by McCormick
Prep Time 15 minutes
Cook Time 10 minutes
Yield 10
Number Of Ingredients 10
Steps:
- Heat the oil in wok or large deep skillet on medium-high heat. Add onion and carrots; stir fry 2 minutes. Add remaining vegetables; stir fry 5 to 7 minutes or until vegetables are tender-crisp.
- Add soy sauce, garlic powder and ginger; stir-fry until well blended. Sprinkle with sesame seed. Serve over cooked rice, if desired.
Nutrition Facts : Calories 50 Calories
VEGETABLE SAMOSAS RECIPE - BBC GOOD FOOD
Serve up these crisp vegan samosas as a tasty starter or side dish with your favourite curry. They also make great buffet food for your next party.
Provided by Member recipe by maddiek
Categories Buffet, Side dish, Snack
Total Time 1 hours 40 minutes
Prep Time 30 minutes
Cook Time 1 hours 10 minutes
Yield Makes 24
Number Of Ingredients 12
Steps:
- To make the filling, heat the oil in a frying pan, add the onion and garlic, mix in the spices and fry for 10 mins until soft. Add the vegetables, seasoning and stir well until coated. Add the stock, cover and simmer for 30 mins until cooked. Leave to cool.
- To make the pastry, mix flour and salt into a bowl. Make a well in the centre, add the oil and 100ml water to make a firm dough. Knead the dough on a floured surface for 5-10 mins until smooth and roll into a ball. Cover in cling film and set aside at room temperature for 30 mins.
- Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15cm. Divide this circle into two equal pieces with a knife.
- Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge. Fill with 1 tbsp mixture and press the two dampened edges together to seal the top of the cone. Repeat with the remaining pastry.
- Heat the oil in a large deep saucepan to 180C. The oil should come 1/3rd of the way up the pan. Deep fry the samosas in batches for 8-10 mins until crisp and brown. Take out and drain on kitchen paper.
Nutrition Facts : Calories 105 calories, FatContent 7 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 10 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.43 milligram of sodium
More about "deep fry with vegetable oil recipes"
DEEP FRIED MUSHROOMS - JUST A PINCH RECIPES
Deep fried mushrooms are a delicious snack when watching football and make a simple party appetizer. One fried, these are crispy outside and tender and juicy inside. We had leftovers that we placed in the fridge. The next day, they were still yummy. Serve with ranch dipping sauce for a nibble your guests will love.
From justapinch.com
Reviews 4
Category Vegetables
From justapinch.com
Reviews 4
Category Vegetables
- Remove from oil and drain on paper towels.
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CREAMY KALE GNOCCHI | VEGETABLE RECIPES | JAMIE OLIV…
This is proper comfort food with a few clever twists. Mashing up cannellini beans with the gnocchi cooking water makes a super-creamy sauce that’s also rich in protein. Then, topping it off with a final flourish of crunchy herby breadcrumbs elevates this humble plateful into something really special that you can have on the table in under half an hour. Happy days!
From jamieoliver.com
Total Time 25 minutes
Calories 897 calories per serving
From jamieoliver.com
Total Time 25 minutes
Calories 897 calories per serving
- Fill a deep pot with salted water and bring to the boil.
- Peel and finely chop the garlic. Pick and finely chop the rosemary.
- Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the garlic, crumble in the chilli and fry until lightly golden.
- Drain beans and add to the pan with 150ml of water. Season well with sea salt and black pepper. Bring to the boil then crush the beans in the pan with a wooden spoon. Add créme fraîche and kale. Add a splash of water to wilt the kale, then cover with a lid and remove from the heat.
- Heat 1 tablespoon of olive oil in a medium frying pan over medium heat. Add rosemary and breadcrumbs, then fry for 2 to 3 minutes, or until golden, stirring regularly. Season well.
- Add the gnocchi to the boiling water and cook for 3 minutes, or until they float.
- Drain, reserving a mugful of cooking water, then add to the sauce. Fold together, loosening with cooking water. The sauce should look quite wet, as the beans and gnocchi will continue to absorb a lot of liquid. Finely grate the Parmesan and stir half through the gnocchi. Season well.
- Squeeze some lemon juice into a bowl, add 1 tablespoon of extra virgin olive oil and season. Toss the salad in this dressing.
- Divide the gnocchi between plates, scatter with the breadcrumbs and remaining Parmesan. Serve with lemon in wedges and the salad piled on top.
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CREAMY KALE GNOCCHI | VEGETABLE RECIPES | JAMIE OLIVER RECIPE
This is proper comfort food with a few clever twists. Mashing up cannellini beans with the gnocchi cooking water makes a super-creamy sauce that’s also rich in protein. Then, topping it off with a final flourish of crunchy herby breadcrumbs elevates this humble plateful into something really special that you can have on the table in under half an hour. Happy days!
From jamieoliver.com
Total Time 25 minutes
Calories 897 calories per serving
From jamieoliver.com
Total Time 25 minutes
Calories 897 calories per serving
- Fill a deep pot with salted water and bring to the boil.
- Peel and finely chop the garlic. Pick and finely chop the rosemary.
- Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the garlic, crumble in the chilli and fry until lightly golden.
- Drain beans and add to the pan with 150ml of water. Season well with sea salt and black pepper. Bring to the boil then crush the beans in the pan with a wooden spoon. Add créme fraîche and kale. Add a splash of water to wilt the kale, then cover with a lid and remove from the heat.
- Heat 1 tablespoon of olive oil in a medium frying pan over medium heat. Add rosemary and breadcrumbs, then fry for 2 to 3 minutes, or until golden, stirring regularly. Season well.
- Add the gnocchi to the boiling water and cook for 3 minutes, or until they float.
- Drain, reserving a mugful of cooking water, then add to the sauce. Fold together, loosening with cooking water. The sauce should look quite wet, as the beans and gnocchi will continue to absorb a lot of liquid. Finely grate the Parmesan and stir half through the gnocchi. Season well.
- Squeeze some lemon juice into a bowl, add 1 tablespoon of extra virgin olive oil and season. Toss the salad in this dressing.
- Divide the gnocchi between plates, scatter with the breadcrumbs and remaining Parmesan. Serve with lemon in wedges and the salad piled on top.
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DEEP FRYING - WIKIPEDIA
Deep frying is done with a deep fryer, a pan such as a wok or chip pan, a Dutch oven, or a cast-iron pot.Additional tools include fry baskets, which are used to contain foods in a deep fryer and to strain foods when removed from the oil, and cooking thermometers, used to gauge oil temperature.Tongs, slotted spoons, wooden spoons, and sieves may be used to remove or separate foods from the hot oil.
From en.m.wikipedia.org
From en.m.wikipedia.org
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AMAZON.COM: T-FAL DEEP FRYER WITH BASKET, STAINLESS STEEL ...
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