Episode 80: Deep Fry

Corn Shrimp and Chive Fritters
Celery Leaf Fritters
Zucchini Fritters
Deep Fried Bocconcini
Potato Wrapped Deep Fried Prawns
Deep Fried Salmon in Potato Wrapping

CORN, SHRIMP AND CHIVE FRITTERS
Preparation is easy

1 cup fresh corn kernels (250 millilitres)
1 tablespoon fresh chives (15 millilitres)
½ cup baby shrimp (4 ounces)
1 egg , separated
2 tablespoons all purpose flour (25 millilitres)
¼ teaspoon salt (a pinch)
¼ teaspoon pepper (a couple of screws)
Canola oil for deep frying
Preparation time is 20 minutes
Preheat the oil to 365 degrees Fahrenheit

Stir together the corn, shrimp, chives and egg yolk. In another bowl whisk the egg white until frothy. Fold it into the corn mixture and add the flour.
Heat the oil to 365 degrees Fahrenheit (185 centigrade) and drop the batter in by the spoonful. Allow to cook for 2 to 3 minutes, until puffy and golden.
Drain on paper towels.

Yield: 8 fritters
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CELERY LEAF FRITTERS
Preparation is easy

4 ounces flour (250 grams)
½ teaspoon salt (a pinch)
1 ½ ounces melted butter (40 millilitres)
6 fluid ounces cold water (200 millilitres)
4 egg whites
48 pieces leafy celery tops
Vegetable oil to deep fry

Preparation time is 20 minutes
Preheat the oil to 350 degrees Fahrenheit

Mix the flour, salt and melted butter together. Gradually mix in the cold water until a thin batter forms.
Beat the egg whites to stiff peaks and then fold them gently into the batter mixture.

Dip the celery leaves into the batter and then drop them immediately into the oil. Fry for a couple of minutes or until golden.
Remove and drain on kitchen paper. Serve immediately.

Yield: 6 servings
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ZUCCHINI FLOWERS
Preparation is easy

4 ounces flour (250 grams)
½ teaspoon salt (a pinch)
1 ½ ounces melted butter (40 millilitres)
6 fluid ounces cold water (200 millilitres)
4 egg whites
12 zucchini flowers
Vegetable oil to deep fry

Preparation time is 20 minutes
Preheat the oil to 350 degrees Fahrenheit

Mix the flour, salt and melted butter together. Gradually mix in the cold water until a thin batter forms.
Beat the egg whites to stiff peaks and then fold them gently into the batter mixture.

Dip the zucchini flowers into the batter and then drop them immediately into the oil. Fry for a couple of minutes or until golden.
Remove and drain on kitchen paper. Serve immediately.

Yield: 6 servings
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DEEP FRIED BOCCONCINI
Preparation is easy

8 small bocconcini cheese rounds
2 eggs, beaten with a fork
Pinch of salt
4 tablespoons flour (45 grams)
4 tablespoons breadcrumbs (45 grams)
Vegetable oil for deep frying
Preparation time is 20 minutes.
Preheat oil to 350 degrees Fahrenheit

Dip each cheese into the salted flour, then the beaten eggs, then the breadcrumbs.

Drop each piece of cheese into the frying oil for 3 to 4 minutes, or until the breadcrumbs are golden.

Serve immediately with cranberry sauce. The bocconcini cheese should be liquid inside the breadcrumb coating.

Yield: 4 servings
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POTATO WRAPPED DEEP FRIED PRAWNS
Preparation is easy

16 large prawns
4 Yukon gold potatoes
Salt and pepper
Vegetable oil for frying

For the dipping sauce:
1 cup mayonnaise
2 green onions
1 tablespoon capers (15 grams)
2 tablespoons lemon juice (30 millilitres)

Preparation time is 15 minutes
Preheat the oil to 360 degrees

Chop the green onions and the capers finely. Mix them into the mayonnaise and add the lemon juice to taste.
Set aside in a small bowl.

Peel the potatoes and then shred them into fine pieces on a Japanese mandolin or grate them on the fine side of a grater.
Season the prawns with salt and pepper and then wrap each one in enough potato to cover it but so that you can still see the form of the prawn.
Squeeze gently so that the potato holds together. Lower the prawns gently into the oil and fry until the potato wrapping is golden.

Lift the prawns out of the oil with a slotted spoon or a spider and drain in paper towel for a moment.
Season with coarse salt and serve immediately with the dipping sauce.

Yield: 4 servings
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DEEP FRIED SALMON IN POTATO WRAPPING
Preparation is easy

4 salmon fillets weighing 4 to 6 ounces each (125 to 175 grams)
6 large Yukon gold potatoes
Salt and pepper
Vegetable oil for frying

For the sauce:
1 cup sesame oil (250 millilitres)
2 inches ginger, peeled and finely chopped
3 tablespoons soy sauce (45 millilitres)
¼ cup rice wine vinegar (60 millilitres)

Preparation time is 30 minutes
Preheat the oil to 360 degrees Fahrenheit

In a small bowl mix together the sesame oil, chopped ginger, soy sauce and rice wine vinegar. Set aside.

Season the salmon fillets with salt and pepper. Peel the potatoes and grate them finely on a grater or with a Japanese mandolin.
Wrap the fish in the potato, patting the potato down firmly so that it adheres to the salmon.
Slide the salmon pieces gently into the hot oil and fry until the potatoes are golden brown.

Remove the salmon pieces from the oil with a spider or a slotted spoon.
Drain for a moment on paper towels.

Serve with the Asian sauce and baby bok choy.

Yield: 4 servings
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Recipe compliments of Chef Ned Bell