br>Heat oil in a deep frying pan over high heat
eat the oil in a deep-fat fryer and when hot
rush a 14-inch round deep-dish pizza pan with 1
ased saucepan, about 3 inches deep. Heat over high heat until
ith enough vegetable oil to deep-fry. Heat oils.
Combine
ill a large saucepan or deep fryer one-third full with
our the oil for deep frying in a deep pan. Turn on
one.
Place in a deep pan with a tight cover
igh heat. Working in batches, deep-fry ice cream balls for
eek
heat oil in deep fryer to 350
fry
For the fresh herb sauce, process herbs, olive oil, garlic, and lemon peel and juice until smooth. Season to taste.
Season flour with salt and black pepper. Toss eggplant slices in flour, shaking away excess.
Heat vegetable oil in medium saucepan or wok on medium heat. Deep-fry eggplant in batches until browned and tender. Remove from pan and drain on paper towels. Serve drizzled with herb sauce.
Combine fish, sake, soy sauce, mirin and ginger in a medium bowl. Marinate for 20 mins.
Drain fish and discard marinade. Toss fish in potato starch, shaking off excess.
Meanwhile, heat oil in saucepan. Deep-fry fish until crisp and golden. Sprinkle with onion and serve with lemon wedges.
Combine flour and cornstarch in a medium bowl. Gradually stir in egg and 3/4 cup water until smooth. Combine breadcrumbs, herbs and cayenne in another medium bowl.
Dip cheese in batter then in breadcrumb mixture. Repeat process to double-coat each piece.
Heat oil in a wok to 350\u00b0F. Working in batches, deep-fry cheese until lightly browned. Drain on paper towels.
il in a large saucepan. Deep-fry noodles, in batches, until
large, heavy-bottomed saucepot. Deep-fry mushrooms, in batches, for
Wrap tofu in 3 sheets of paper towel, weigh down with plate; stand for 4 hours.
To make peanut sauce, combine cilantro root, chili, garlic, sugar, and vinegar in pan, stir over heat until sugar is dissolved. Stir in peanut butter and coconut milk; stir until hot. Serve sprinkled with fresh cilantro and chili.
Cut tofu into 1-inch cubes. Deep-fry cubes in hot oil in batches until well browned; drain on paper towels. Serve hot with warm peanut sauce.
Whisk together egg and milk in a small bowl. Combine breadcrumbs and cheese in another small bowl. Dip olives, 1 at a time, in egg mixture then in breadcrumb mixture. Repeat process to double-coat olives. Place on a baking tray lined with parchment paper. Cover and chill for 15 mins.
Meanwhile, thread 1 basil leaf, 1 semi-dried tomato and 1 salami quarter onto each skewer. Set aside.
Heat oil in a wok. Deep-fry olives, in batches, until golden brown. Drain on paper towels then thread 1 onto each skewer.
coat fish in flour mixture. Deep-fry fish, in two batches
Heat oil in a medium saucepan or wok to 350\u00b0F.
Toss calamari in flour, shaking off excess. Working in batches, deep-fry calamari until lightly browned and tender. Drain on paper towels then sprinkle with Greek oregano. Serve with lemon wedges.
f bread sizzles on contact. Deep-fry the tofu in batches