" Fried Fingerfoods "

Crab Stix

Ingredients :

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
2 eggs
3 cups breadcrumbs
2 cups of cornstarch
1/4 cups flour
4 cups cooking oil

Cooking method:

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 milk cream.

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 brown.

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Potato Cheesy Balls

Ingredients :

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
2 eggs
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 towel.