Browse 3 recipes collected around deep fried.
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◷ 838 minmedium
Soaked, uncooked chickpeas are ground with parsley, garlic and cumin, then fried into crisp falafel with tender, finely textured centres. Serve with pourable lemon tahini sauce. Allow for a refrigerated chickpea soak of 12–18 hours.
Oct 7
◷ 166 minmedium
Crisp homemade pastry pockets filled with chunky potatoes, peas and warm spices, served with fresh mint–coriander chutney. Makes 12 samosas, serving 6. Allow approximately 2 hours 45 minutes, including resting, cooling and three frying batches; smaller batches or slower cooling will take longer.
Oct 6
◷ 80 minmedium
Beer-battered cod with crisp, twice-fried chips, quick tartare sauce and lemon. Allow about 80 minutes for flaky fish in a golden coating and thick-cut chips with fluffy centres.
Oct 2Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 59 minutes. Cooking takes 52 minutes. Allow 838 minutes in total. Makes 4 servings. Key ingredients: dried chickpeas, cold water for soaking, onion, flat-leaf parsley leaves and tender stems, garlic for the falafel. Equipment: Covered soaking bowl of at least 2.5 litres capacity, with space in the fridge, Colander and clean tea towel, Kitchen scales, Food processor with approximately 1.5 litres bowl capacity, Mixing bowls, whisk and spatula, Heavy, deep saucepan of approximately 4 litres capacity and 20 cm internal diameter, Frying thermometer, Slotted spoon or spider, Wire rack set over a tray, Suitable lid for the frying pan, kept nearby.
Kitchen tip: The schedule assumes a 12-hour soak, a successful first test and four subsequent batches. Longer soaking, slower oil heating, corrections or smaller batches extend it.
Preparation takes 67 minutes. Cooking takes 89 minutes. Allow 166 minutes in total. Makes 6 servings. Key ingredients: plain flour, for the pastry, fine salt, for the pastry, rapeseed or sunflower oil, for the pastry, water, for the pastry; start with 125 ml, plain flour, for light dusting. Equipment: Mixing bowl, scales and measuring jug, Approximately 2-litre saucepan for potatoes, Microwave and microwave-safe bowl with a vented cover, or a small saucepan for peas, Frying pan for filling, Shallow tray for cooling the filling, Rolling pin, knife and clean covering cloth, Small blender or mini food processor, Stable, deep, heavy saucepan, approximately 6 litres capacity and 24 cm internal diameter, Oil-compatible cooking thermometer, Long-handled slotted spoon, Wire rack over a tray.
Kitchen tip: If the rested dough still cracks, knead in 5 ml water and rest covered for another 10 minutes before trying again. This adds time to the schedule.
Preparation takes 25 minutes. Cooking takes 55 minutes. Allow 80 minutes in total. Makes 4 servings. Key ingredients: floury potatoes, peeled, skinless, boneless cod, divided into four approximately 150 g fillets, 2–3 cm thick, plain flour (all-purpose flour): 150 g for the batter and 50 g for dusting, cornflour (cornstarch), baking powder. Equipment: Heavy, deep 8-litre (8½-quart) pot, approximately 24 cm (9½ inches) across, or a thermostatically controlled deep fryer, Clip-on deep-frying thermometer, Instant-read food thermometer, Wire rack and two rimmed baking trays, Slotted spoon or frying spider, Tongs, Two mixing bowls and a shallow dish, Whisk, Knife and chopping board, Kitchen paper or clean kitchen towels.
Kitchen tip: The 80-minute estimate allows for preparation, heating the oil and frying two batches at each stage. A smaller fryer that holds only one fish fillet at a time will take longer.