Tuesday, August 31, 2010


It is State Fair Time in Minnesota. Which means the three F's...Fatty Fried Foods! Here are few of my favorites for you to enjoy!


These taste like TGIF’s fried green beans!


Wasabi Cucumber Ranch Dip
1/2 cup bottled ranch dressing (Hidden Valley is best)
1/4 cup cucumber, peeled, seeded, minced
1 tablespoon milk
1 1/2 teaspoons prepared horseradish
1 teaspoon cider vinegar
1 teaspoon wasabi powder
1/8 teaspoon salt
1 pinch cayenne pepper


1 egg, beaten
1 cup milk
4 cups vegetable broth or 4 cups chicken broth
6 -8 ounces fresh green beans
1 cup flour
1 cup plain breadcrumbs or 1 cup seasoned dry bread crumb
3/4 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
vegetable shortening, for frying or vegetable oil


Combine dip ingredients in blender. Blend until smooth.
Place in bowl; cover and chill till ready to use. Dip will thicken as it chills.
Place beans in the broth.
Bring to a boil and cook 15 minutes, then place in cold water to stop cooking process.
Mix beaten egg with milk in a shallow bowl.
Measure 1 cup of flour into another shallow bowl.
Combine bread crumbs, 3/4 teaspoons salt, black pepper, onion powder and garlic powder into a third bowl.
Take a handful of beans out of the water and shake off excess liquid.
Coat the beans with the flour, shaking to remove excess flour.
Dip the beans, one at a time, into egg/milk mixture, then dip in breadcrumb mixture.
Place the beans on a plate until all are coated.
Heat the shortening or oil to 350°F in a heavy skillet(or use deep fryer). Use enough to cover the beans, about 1 1/2 inches.
Fry until golden brown, about 1 1/2 minutes.
Drain on paper towels.
To serve, place on a large platter and serve with the Wasabi cucumber ranch dip. Enjoy!


Just as I remember fried okra as a child. A simple Southern classic! Okra is dredged in seasoned cornmeal, then fried until golden.
Jazz up the breading mixture with a little Cajun seasoning, if you want spicier fried okra!


10 pods okra,sliced in 1/4 inch pieces
1 egg,beaten
1 cup cornmeal
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup vegetable oil


In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.
Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.



Vegetable oil (for frying)
1 cup self-rising cornmeal mix
1/4 cup all-purpose flour
2 tablespoons buffalo wing seasoning
1/2 teaspoon ground black pepper
1 egg, lightly beaten
1/2 cup milk
2 cups dill chips, well drained


In a deep fryer or a large Dutch oven with a deep-frying thermometer, heat oil to 360 degree.
In a shallow bowl, stir together cornmeal mix, flour, buffalo wing seasoning, and black pepper.
In another bowl, combine egg and milk.
Dip dill chips in milk mixture and roll in cornmeal mixture. Fry pickles in batches for approximately 3 minutes per batch until golden brown. Drain on paper towels.


From the Americas, cornmeal. From Africa, okra. Combine the two with seasonings, dip in egg, and deep-fry until tender for a delicious side dish.


1/2 cup buttermilk
2 large eggs
1 cup yellow cornmeal
4 tablespoons chili powder
1 1/2 teaspoons salt
1 teaspoon coarse-ground black pepper
1 pound fresh okra
Vegetable oil (for frying)
1 recipe Dipping Sauce (Recipe follows.)


Combine buttermilk and eggs; set aside.
Combine cornmeal, chili powder, salt, and pepper; set aside.
Cut off and discard stem ends of okra.
One at a time, dip okra in buttermilk mixture and then dredge in cornmeal mixture. In deep fryer, heat oil to 365 degrees. Place prepared okra in a single layer in fryer basket. Fry okra for 7 minutes, or until golden brown; drain on paper towels. Serve with dipping sauce.



1 cup sour cream
2 tablespoons salsa
1 1/4 tablespoons fresh lime juice


Combine all ingredients. Refrigerate



Vegetable oil for frying
1 1/2 cups self-rising cornmeal mix*
1/2 cup all-purpose flour
1/2 teaspoon salt
1 cup whole buttermilk
2 large eggs, lightly beaten
1 cup shredded Monterey Jack cheese
3/4 cup grated zucchini squash
3/4 cup grated yellow squash
1/4 cup finely chopped green onion
1 recipe Chive-Horseradish Cream (Recipe follows.)

Chive-Horseradish Cream

3/4 cup sour cream
1/4 cup mayonnaise
1/4 cup chopped fresh chives
2 tablespoons prepared horseradish
1 tablespoon fresh lemon juice
1/4 teaspoon ground black pepper


In a large Dutch oven, heat 3 inches of oil to 350 degrees.
In a large mixing bowl, combine cornmeal mix, flour, and salt.
In a separate bowl, combine buttermilk and eggs. Add buttermilk mixture to cornmeal mixture, stirring to combine. Add cheese, squashes, and green onion, stirring to combine. Drop batter by tablespoonfuls into hot oil. Fry for 2 to 3 minutes, or until golden brown. Remove from oil and drain on paper towels.
Serve with Chive-Horseradish Cream.

*If self-rising cornmeal mix is not available, place 1 tablespoon baking powder and 3/4 teaspoon salt in a 2-cup measuring cup. Fill with corn meal to the 1 1/2-cup mark.

Chive-Horseradish Cream
In a small bowl, combine all ingredients. Cover and refrigerate until ready to serve


Unbelievable!!! This is sooooo good. Not good for you, but sooooo good!
Chicken Fried Bacon is the newest fad in fatty foods.


1 cup flour
1 cup corn flour (not corn meal or corn starch)
1 tablespoon salt
1 tablespoon pepper
1 can evaporated milk
1 pound thick cut bacon
Oil (canola)


Heat oil in a large, heavy pan to 375 degrees. Combine the flours, salt, and pepper in a large shallow bowl or tray. Place the milk into a separate bowl. Coat each bacon slice with the flour mixture, then dip in the milk, then repeat with more flour. Fry in the hot oil until golden and crisp. Remove with a slotted spoon and drain on paper towels. Serve with dipping sauces like creamy ranch dipping dauce or country-style gravy.

Creamy ranch dipping sauce

8 ounces cream cheese, softened
16 ounces sour cream
8 ounces mayonnaise
1 tablespoon minced garlic
1/4 cup minced red onion
2 tablespoons chopped parsley
2 tablespoons plus 1 teaspoon chopped chives
2 tablespoons chopped dill
2 tablespoons chopped tarragon
Zest of 1 lemon, finely grated or chopped
1 1/2 teaspoons red wine vinegar
1 teaspoon salt
1/2 teaspoon ground chipotle pepper
Fresh ground black pepper to taste

In a large bowl, whisk together the cream cheese, sour cream and mayonnaise until very smooth. Whisk in the garlic, onion, parsley, chives, dill, tarragon, lemon zest, vinegar, salt and chipotle pepper. Season to taste with additional salt, vinegar and black pepper. Cover and chill until needed. The dip tastes best if the flavors are allowed to develop 2 to 3 hours before serving, and will keep for up to 3 days, refrigerated.

Country-style gravy

3 tablespoons bacon drippings or 3 tablespoons butter
3 tablespoons flour
2 cups milk
2 tablespoons heavy cream (whipping)
salt and pepper, heavy on the pepper

Put drippings or butter in a sauce pan over med-high heat. Whisk in the flour until well blended; cook over medium heat for 2 to 3 minutes, until bubbly. Remove from heat and gradually add milk whisking constantly; return to heat & whisk until the gravy thickens; Whisk in the cream, salt & pepper.


Pokey said...

Those green beans sound so-o good! YUM.

Jonthy said...

I have got to try the Chicken-fried bacon. It sounds wonderful even if it is bad for me.

William said...

Buffalo fried pickles... three words I've never seen together. I must try these amazing life-shortening foods!