HOG FRIES RECIPES

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PORK FRIES RECIPE | ALLRECIPES



Pork Fries Recipe | Allrecipes image

Thin strips of seasoned pork tenderloin with a panko crust are fried up, crisp and delicious, and served with your favorite dipping sauces.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips    Smithfield®

Total Time 37 minutes

Prep Time 25 minutes

Cook Time 12 minutes

Yield 4 servings

Number Of Ingredients 5

1 (19 ounce) package Smithfield® Peppercorn & Garlic Seasoned Pork Tenderloin
4 eggs, beaten
1 (8 ounce) package panko (Japanese-style bread crumbs)
? cup all-purpose flour
Vegetable oil for frying

Steps:

  • Remove tenderloin from packaging and place on cutting board; cut into 3 equal length sections, each about 3 inches long. Slice each section into 1/4- to 1/2-inch diameter strips. You will end up with approximately 34 strips that are similar in size and shape to French fries.
  • Place eggs, breadcrumbs and flour into separate bowls. Dredge pork strips in flour, coat with beaten egg, and toss in breadcrumbs.
  • Pour oil into large skillet until 1/4 inch deep; heat over medium-high until breadcrumb dropped in oil sizzles. Gently place approximately 8 breaded pork strips into oil, making sure not to overcrowd them. Fry approximately 1 1/2 minutes per side until golden brown, crisp, and internal temperature of pork is at least 150 degrees F.; drain on paper towels. Repeat until all pork strips are fried. Note that stove temperature may need to be reduced to prevent burning when the oil level lowers after a few batches.
  • Serve with BBQ sauce, sriracha mayonnaise, or ranch dressing for dipping.

Nutrition Facts : Calories 457.8 calories, CarbohydrateContent 62.4 g, CholesterolContent 251.3 mg, FatContent 12.3 g, FiberContent 1.8 g, ProteinContent 37.4 g, SaturatedFatContent 3.1 g, SodiumContent 595.7 mg, SugarContent 0.4 g

ROCKY MOUNTAIN OYSTERS RECIPE - DEEP-FRIED.FOOD.COM



Rocky Mountain Oysters Recipe - Deep-fried.Food.com image

These are made from what is left after many ranchers castrate the spring calves. Many times they are just roasted over a campfire but the recipe below is what is served in local Colorado restaurants. Don't be a sissy about them. They are actually very good. Of course my prep time does not include the time to remove these meats from the animal.

Total Time 1 hours 50 minutes

Prep Time 1 hours 30 minutes

Cook Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs bull testicles (calf, lamb, sheep, or turkey testicles can also be used)
2 tablespoons salt
1 tablespoon vinegar
1 cup flour
1/4 cup cornmeal
1 cup red wine
salt
pepper
garlic powder
bottled hot sauce
cooking oil (for frying) or fat (for frying)

Steps:

  • Split the tough skin-like muscle that surrounds each "oyster" (use a sharp knife). You can also remove the skin easily if the meat is frozen and then peeled while thawing.
  • Soak in a pan of salt water one hour; drain.
  • Transfer to a large pot and add enough water to float the meat.
  • Add the vinegar to the pot.
  • Parboil, drain and rinse.
  • Let cool and slice each oyster into 1/4 inch thick ovals.
  • Sprinkle salt and pepper on both sides of sliced oyster to taste.
  • Combine flour, cornmeal and some garlic powder to taste.
  • Roll each slice into flour mixture.
  • Dip into milk.
  • Roll again into flour mixture.
  • Dip into wine.
  • (repeat the procedure for a thicker crust).
  • Fry in hot oil or fat seasoned with the bottled hot sauce to taste (be careful, it will sizzle when you add the hot sauce); fry until golden brown.
  • Drain on paper towels.
  • Serve with cocktail sauce if desired.

Nutrition Facts : Calories 192, FatContent 0.6, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 3493.9, CarbohydrateContent 31.2, FiberContent 1.4, SugarContent 0.5, ProteinContent 3.9

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