" Fried Fingerfoods "
4 cups crab meat(cooked)
2 tbsp butter
1/4 cup minced onions
1 cup milk
1/2 cup milk cream
1/4 cup minced carrots
1/2 tsp basil
1/2 tsp oregano
2/3 tsp salt
1/2 tsp pepper
3 cups breadcrumbs
2 cups of cornstarch
1/4 cups flour
4 cups cooking oil
1.) Melt the butter in a saucepan
and add 1/4 cup of flour and
stir for about 2 minutes.
2.) Cook 1 cup of milk on a slow
heat, add the onions and carrots
until very thick, set aside to cool.
Add the crab meat and 1/4 tsp salt
and blend. Use 1 tbsp for each crab
stick, rolling each one on a wax
paper. Line it on a pastry sheet.
3.) Let it cool in the refrigerator
for 3 hours. Mix the seasonings
with the cornstarch. Beat the
eggs in the bowl and add the
4.) Dust each crab sticks with the seasoned
corntarch, then dip into eggs and cover
with breadcrumbs. Deep fried few pieces
at a time on a heated oil until golden
15% off $60 purchase at Flirty Aprons, use code CJ15
Potato Cheesy Balls
3 1/2 oz mozzarella cheese
2 cups chicken stock
2 oz butter
1 medium size onion, finely choped
2 cups dice potatoes
pinch of saffron
2 oz grated cheese
1 cup dry breadcrumbs
1/2 cup white wine
4-5 cups cooking oil for deep frying
1/2 cup cornstarch
Cooking Directions :
Melt the butter in a heavy base pan.
Add the onion and sautee it for about
2-3 minutes until softened. Add the potatoes
and stir for 3 minutes until everything
is coated with butter and onion.
On a slow heat pour the chicken stock
in a pan, bring it to boil and keep
it simmering until potatoes are cook.
Let it cool.
Blend the potato mixture, parmesan cheese,
eggs, salt and pepper. Do not over blend
it, but should be thick enough to form
a walnut size ball.Add some cornstarch
if extra liquid exist, but moist enough
to be covered with bread crumbs for later.
Cut mozzarella into about 25-30 pieces
cubes. Using your wet hands, form the
balls and push a cube of mozzarella into
the center of each ball and mould
potato mixture around it. Coat each
ball with bread crumbs. Let it chill
for about 1 1/2 hour to firm. Heat cooking
oil for frying. Fry few balls at a time
until golden brown. Drain excess oil
from the cheesy balls on a crumpled paper