FRYING SPOON RECIPES

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FRIED CORNBREAD (SOUTHERN STYLE) RECIPE - FOOD.COM



Fried Cornbread (Southern Style) Recipe - Food.com image

A SOUTHERN bread for sure! Goes well with any boiled leafy greens, cabbage, lima beans, black-eyed peas, fried fish or pork chops. Just can't beat it!!! Just like Grandma use to make!

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 5-6 serving(s)

Number Of Ingredients 3

1 cup self-rising cornmeal mix
2/3 cup water
1 cup vegetable oil (for frying)

Steps:

  • Mix first two ingredients to make a batter --- add more or less water depending on how thick or thin you want your cornbread patties. The best way would be to mix in small amounts of water at a time to get the consistency you want.
  • In a skillet or frying pan bring oil up to medium heat and test 1/2 teaspoon drop of batter, You do not want it to fry too fast. I normally cook mine on #6 and then furn down to #5 on my stove. Drop by tablespoons full and pat out with back of spoon to make a pattie. Turn over when bottom is light brown.
  • Serve and enjoy this tasty bread!

Nutrition Facts : Calories 466.9, FatContent 44.4, SaturatedFatContent 5.8, CholesterolContent 0, SodiumContent 304.9, CarbohydrateContent 17.1, FiberContent 1.6, SugarContent 0, ProteinContent 2

OLIVE OIL-FRIED EGG RECIPE - NYT COOKING



Olive Oil-Fried Egg Recipe - NYT Cooking image

This method for making fried eggs lies somewhere between the techniques for Spanish fried eggs and for classic sunny side up: The edges are crispy and golden, the whites are set, yet the yolk is still runny. To achieve this contrast in textures, the eggs are cooked in a thin layer of rippling-hot oil. While this recipe is written for four eggs, it will work with any number. (Adjust the pan size and oil accordingly). Avoid touching the eggs until the bottoms and edges are lacy and crisp. Once that happens, spoon some of the oil onto the whites until cooked through. The yolk remains untouched, ready to be sopped up by toast or potatoes, or with yogurt.

Provided by Ali Slagle

Total Time 10 minutes

Yield 4 eggs

Number Of Ingredients 3

3 tablespoons extra-virgin olive oil
4 eggs
Kosher salt and black pepper

Steps:

  • In a medium (10-inch) cast-iron or nonstick skillet, heat the olive oil over medium-high until it ripples like the ocean. (This can take 2 to 2 1/2 minutes).
  • Crack the eggs into the pan. To minimize splatters and spreading, open the shell near the oil (not from high up), and slowly let the egg pour out of the shell. Leave the eggs untouched until the edges are golden brown, 2 to 3 minutes. 
  • Gently tilt the pan towards you, spoon up some of the oil, and baste just the whites and edges of the yolk until the whites are set, about 1 minute. (Avoid the yolk so that it stays runny). Turn off the heat, season with salt and pepper, then transfer the eggs to plates using a spoon or slotted spatula.

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