These egg rolls are stuffed with jalapeño and cream cheese purée and fried until golden brown and served with huckleberry syrup for dipping.
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Seasoned fries are topped with crabmeat, crispy garlic, and aioli for a summery seafood appetizer.
In this recipe, chickpea flour, made from protein packed ground raw chickpeas, is combined with water to make a paste, then fried until the resulting fritters are golden brown and crispy.
This dish brings the sweet and savory combination of fried chicken and waffles into one bite. The first rubbed with a spice mixture then the wings are dipped in buttermilk and then dredged in ground waffles before they are fried to a golden brown and then drizzled with bourbon maple syrup.
For those of you who haven’t realized it, Thanksgiving is right around the corner. Okay, there is no corner - Thanksgiving is in less than a week. I don’t know when fall came and went, but to me it still feels like summer. I guess that is a lot easier to confuse since here in California temperatures have been in the 80’s with the occasional dip into the 70-degree range. For Thanksgiving this year I decided to come up with a Southern California inspired dish with seasonal fall vegetables. These sweet potato flautas are a vegetarian alternative to flautas typically loaded with meat. I am not a vegetarian but I like the texture of the creamy sweet potato filling with the crisp outside shell.
These wings are both sweet and spicy; with unique flavors and delicately crispy from a light breading. After several attempts I finally came up with wings like theirs.