Thursday, August 22, 2019

Sugar and Cinnamon Fritters

It's Pool Party! over at I Heart Cooking Clubs (IHCC). I'm bringing something to snack on, Donna Hay's, Sugar and Cinnamon Fritters.



These are very easy and quick to make. Mix flour, baking powder, egg, milk, sugar, whisk to combine. Teaspoons of the batter is fried in hot oil for 2-3 minutes until golden brown, then drain on absorbent paper, and while still warm, roll in sugar-cinnamon mixture. 

I made only half the sugar and cinnamon mixture and there were plenty leftover.





Kids would love this sweet treat. 


Sugar and Cinnamon Fritters
(Donna Hay Magazine)
1 cup (220gm/7oz) caster sugar
1/2 teaspoon ground cinnamon
1 egg
1/2 cup (2 fl oz) milk
1/4 cup (55gm/2 oz) caster sugar, extra
1 cup (150gm/5-1/4 oz) all-purpose flour, sifted
1/2 teaspoon baking powder, sifted
vegetable oil, for deep-frying

Place the sugar and cinnamon in a bowl and stir to combine. Set aside.
Place the egg, milk and extra sugar in a bowl and whisk to combine. Gradually add the flour and baking powder, whisking well to combine. Heat the oil in a large deep saucepan over medium heat until hot. Add teaspoons of the flour mixture and deep-fry in batches for 2-3 minutes or until golden. Drain on absorbent paper and while still hot, toss in the cinnamon sugar. Makes 32.


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Friday, August 16, 2019

Baked Fried Chicken

Craving for some fried chicken? We love fried chicken, but the thought of frying which can be a greasy mess, makes me think twice about frying them. And the leftover oil, kinda waste.

This easy peasy recipe would take care of your fried chicken craving. The chicken pieces are dipped in egg white, then coat with the crumb coating which is a mixture of dried bread crumbs, parmesan cheese, cornmeal, ground red pepper, and a pinch of salt. Place the pieces in a greased baking tray, then spray lightly with some cooking spray. Bake in a preheated oven until the chicken is done. 



The skin are so crispy, with moist tender juicy meat. The cornmeal really gives a crunchy texture. Delicious!

Baked Fried Chicken
(Sheet Pan Cooking by Good Housekeeping)
1/2 cup plain dried bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons cornmeal
1/2 teaspoon ground red pepper
1 egg white
salt
1 chicken, cut into pieces
green onions, for garnish

  1. Preheat oven to 425F. Spray 15-1/2x10-1/2-inch jelly roll pan with nonstick cooking spray.
  2. On waxed paper, mix bread crumbs, cheese, cornmeal, and ground red pepper. In pie plate, beat egg white and 1/2 teaspoon salt.
  3. Dip each piece of chicken in egg-white mixture, then coat with bread-crumb mixture. Place chicken in pan; spray lightly with cooking spray.
  4. Bake chicken 35 minutes, or until cooking is crisp and juices run clear when chicken is pierced with tip of knife. Garnish with spring onions if you like.


This post is linked with Cookbook Countdown #44

Friday, August 9, 2019

Fresh-Off-The-Cob Corn Chowder

This week at Cook The Book Fridays, the selected recipe from Everyday Dorie is Fresh-Off-The-Cob Corn Chowder.


This chowder is so "corny-sweet" and delicious ! We are lucky that corns are available throughout the year. Could not resist nibbling on the sweet juicy kernels when I was cutting the kernels from the ears. The cobs are then used to flavour the soup, which we do all the time when we cook our corn soup, Chinese style. But this is the first time I've made corn chowder, and we like it. 

Half of the vegetables; corn, celery, onion, are sauteed and cooked in stock with potatoes until tender. Fresh rosemary, thymes and bay leaf are added for extra flavour. Half of the potatoes are taken out, cut into smaller pieces and reserved, while the other half and the rest of the cooked vegetables are pureed to a smooth texture. The other half of the raw vegetables are then sauteed in some bacon oil until they have softened a little, and added to the soup together with the reserved cut potatoes. Heat the soup through and serve, scoop into bowls, garnish with crispy fried bacon pieces and some chopped fresh herbs.

Please visit Cook The Book Fridays to see what the others think of this chowder.

This post is shared with Cookbook Countdown #44.