Electric Skillets - Guides, Tutorials & Recipes | Taste Recipes https://www.tasteofhome.com/gear/stovetop-cookware/skillet/electric-skillet/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Fri, 28 Feb 2025 23:33:51 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Electric Skillets - Guides, Tutorials & Recipes | Taste Recipes https://www.tasteofhome.com/gear/stovetop-cookware/skillet/electric-skillet/ 32 32 Fair-Favorite Corn Dogs https://www.tasteofhome.com/recipes/fair-favorite-corn-dogs/ Fri, 17 Jan 2025 20:29:55 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098824

Ingredients

  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 2/3 cup all-purpose flour
  • 1 teaspoon ground mustard
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/8 teaspoon ground cumin
  • 1 cup 2% milk
  • 1 large egg
  • 10 wooden skewers
  • 10 hot dogs
  • Oil for deep-fat frying
Text Ingredients

Directions

  1. In a large bowl, combine first 7 ingredients. In another bowl, whisk milk and egg; stir into dry ingredients just until moistened. Let stand for 15 minutes. Insert skewers into hot dogs; dip into batter.
  2. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn dogs, a few at a time, until golden brown, 2-3 minutes, turning occasionally. Drain on paper towels.
Test Kitchen tips
  • Letting the batter stand for 15 minutes allows it to thicken up so that it clings better to the hot dogs.
  • Make sure the oil temperature returns to 375° between batches.

    • Nutrition Facts

    1 corn dog: 352 calories, 23g fat (7g saturated fat), 53mg cholesterol, 682mg sodium, 26g carbohydrate (7g sugars, 1g fiber), 9g protein.

    ]]>         Traditional Funnel Cakes https://www.tasteofhome.com/recipes/traditional-funnel-cakes/ Fri, 17 Jan 2025 20:15:32 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103148

    Ingredients

    • 2 cups 2% milk
    • 3 large eggs, room temperature
    • 1/4 cup sugar
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • Oil for deep-fat frying
    • Confectioners' sugar
    • Lingonberry jam or red currant jelly
    Text Ingredients

    Directions

    1. In a large bowl, combine the milk, eggs and sugar. Combine flour and baking powder; beat into egg mixture until smooth.
    2. In a cast-iron or electric skillet, heat 2 inches oil to 375°. Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into funnel. Holding the funnel several inches above the skillet, release your finger and move the funnel in a spiral motion until all the batter is released. Scrape funnel with a rubber spatula if needed.
    3. Fry until golden brown, about 1 minute on each side. Drain on paper towels. Repeat with remaining batter. Dust each cake with confectioners' sugar. Serve warm with jam.

    Test Kitchen tip
  • To pour batter easily into hot oil, simply use a liquid measuring cup or a turkey baster.

    • Nutrition Facts

    1 funnel cake: 300 calories, 15g fat (2g saturated fat), 84mg cholesterol, 157mg sodium, 33g carbohydrate (10g sugars, 1g fiber), 8g protein.

    ]]>         Chicken Fingers https://www.tasteofhome.com/recipes/chicken-fingers/ Fri, 17 Jan 2025 19:56:54 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102154

    Ingredients

    • 6 boneless skinless chicken breasts (6 ounces each)
    • 1 egg, lightly beaten
    • 1 cup buttermilk
    • 1-1/2 teaspoons garlic powder
    • 1 cup all-purpose flour
    • 1 cup seasoned bread crumbs
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • Oil for frying
    • Minced fresh parsley, optional
    Text Ingredients

    Directions

    1. Cut the chicken into 1/2-in. strips; Combine the egg, buttermilk and garlic powder in a shallow dish; add chicken. Turn to coat; cover and refrigerate for 2-4 hours.
    2. Drain and discard marinade. In another shallow dish, combine the flour, bread crumbs, salt and baking powder; add chicken. Toss to coat.
    3. In a deep cast-iron or electric skillet, heat oil to 375°. Fry the chicken in batches until golden brown on both sides, 4-5 minutes. Drain on paper towels. If desired, sprinkle with parsley.

    Nutrition Facts

    6 ounce-weight: 363 calories, 6g fat (2g saturated fat), 131mg cholesterol, 882mg sodium, 32g carbohydrate (3g sugars, 1g fiber), 42g protein.

    ]]>         Easy Fry Bread Tacos https://www.tasteofhome.com/recipes/easy-fry-bread-tacos/ Fri, 17 Jan 2025 19:55:52 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102077

    Ingredients

    • 1 loaf frozen white bread dough, thawed
    • TOPPING:
    • 1 pound ground beef
    • 1 pound hot bulk pork sausage
    • 1 envelope taco seasoning
    • 1 can (15 ounces) pinto beans, rinsed and drained
    • 1/2 cup water
    • Oil for deep-fat frying
    • Optional toppings: Chopped tomato, finely chopped onion, shredded lettuce, shredded cheddar cheese and taco sauce
    Text Ingredients

    Directions

    1. Allow dough to rise according to package directions. Meanwhile, for topping, cook beef and sausage in a skillet over medium heat until no longer pink, breaking meat into crumbles; drain. Stir in taco seasoning, beans and water. Simmer 15-20 minutes or until the water is almost evaporated; set aside.
    2. After dough rises, punch down. Divide dough into 12 equal balls. Using a small amount of flour, roll each ball into a 6-in. circle (dough will be thin).
    3. In an electric skillet or deep fryer, heat 1 in. oil to 350°. Gently place 1 dough circle into oil. Fry until golden brown, 1-2 minutes, turning once. Drain tortillas on paper towels; keep warm. Serve with optional toppings of your choice.

    Easy Fry Bread Tacos Tips

    Can you make the fry bread dough from scratch?

    Yes, you can make fry bread from scratch! Follow our fry bread recipe to learn how.

    What else can you put on fry bread tacos?

    Put any of your favorite taco toppings on top of your fry bread tacos! Some of our suggestions are avocado, sour cream, black olives and cilantro. You can also serve fry bread with butter and honey, like in this homemade fry bread recipe.

    How do you store fry bread taco leftovers?

    Fry bread tastes best the day of, but you can freeze it and reheat it. To reheat, wrap the bread in foil and bake it in a 375°F oven for 10 to 15 minutes. Then open the foil and heat for 5 minutes to crisp it slightly. (Wondering what is fry bread? Learn here!)

    —Christina Herbst, Taste Recipes Assistant Digital Editor

    Nutrition Facts

    1 taco: 373 calories, 22g fat (5g saturated fat), 44mg cholesterol, 777mg sodium, 27g carbohydrate (2g sugars, 3g fiber), 16g protein.

    ]]>         Garden Potato Pancakes https://www.tasteofhome.com/recipes/garden-potato-pancakes/ Fri, 17 Jan 2025 19:47:07 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101534

    Ingredients

    • 2 medium zucchini, grated
    • 2 large eggs
    • 1/4 cup whole wheat flour
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/4 teaspoon dried basil
    • 1 large onion, finely chopped
    • 1 medium potato, grated
    • 1 medium carrot, grated
    • 1/3 cup frozen corn, thawed
    • 1/4 cup shredded sharp white cheddar cheese
    • Oil for frying
    • Coarsely ground black pepper and sour cream, optional
    Text Ingredients

    Directions

    1. In a strainer or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a large bowl, whisk eggs, flour, salt, pepper and basil until blended. Stir in onion, potato, carrot, corn, cheese and zucchini.
    2. In an electric skillet, heat 1/4 in. of oil to 375°. Working in batches, drop vegetable mixture by 1/3 cupfuls into oil; press to flatten slightly. Fry 2-3 minutes on each side or until golden brown. Drain on paper towels. If desired, sprinkle with pepper and serve with sour cream.

    Nutrition Facts

    2 pancakes (calculated without sour cream): 269 calories, 20g fat (3g saturated fat), 76mg cholesterol, 266mg sodium, 18g carbohydrate (4g sugars, 3g fiber), 6g protein.

    ]]>         Fruit Salsa with Cinnamon Tortilla Chips https://www.tasteofhome.com/recipes/fruit-salsa-with-cinnamon-tortilla-chips/ Fri, 17 Jan 2025 19:38:57 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101058

    Ingredients

    • 1 pound fresh strawberries, finely chopped
    • 2 medium apples, peeled and finely chopped
    • 1 package (12 ounces) frozen unsweetened raspberries, thawed and well drained
    • 2 medium kiwifruit, peeled and finely chopped
    • 3 tablespoons peach or apricot preserves
    • 2 tablespoons sugar
    • 1 tablespoon brown sugar
    • CINNAMON TORTILLA CHIPS:
    • Oil for deep-fat frying
    • 10 flour tortillas (10 inches)
    • 1/2 cup sugar
    • 2 teaspoons ground cinnamon
    Text Ingredients

    Directions

    1. In a large bowl, combine the first 7 ingredients; cover and chill for 20 minutes or until serving.
    2. In an electric skillet or deep-fat fryer, heat oil to 375°. Cut each tortilla in half; cut each half into 10 strips. Fry strips, a few at a time, until light golden brown on both sides. Drain on paper towels. Combine sugar and cinnamon; sprinkle over strips and toss to coat. Serve with salsa.

    Nutrition Facts

    1/4 cup salsa with 8 chips: 166 calories, 4g fat (1g saturated fat), 0 cholesterol, 165mg sodium, 28g carbohydrate (13g sugars, 4g fiber), 3g protein.

    ]]>         Tempura Chicken Wings https://www.tasteofhome.com/recipes/tempura-chicken-wings/ Fri, 17 Jan 2025 19:22:42 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100046

    Ingredients

    • 15 whole chicken wings (about 3 pounds)
    • 1 cup cornstarch
    • 3 large eggs, lightly beaten
    • Oil for deep-fat frying
    • 1/2 cup sugar
    • 1/2 cup white vinegar
    • 1/2 cup currant jelly
    • 1/4 cup reduced-sodium soy sauce
    • 3 tablespoons ketchup
    • 2 tablespoons lemon juice
    Text Ingredients

    Directions

    1. Cut chicken wings into 3 sections; discard wing tip section. Place cornstarch in a large bowl; add chicken wings, a few at a time, and toss to coat evenly. Place eggs in a shallow bowl; dip wings in eggs.
    2. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wings until chicken is golden brown and juices run clear, about 8 minutes, turning occasionally. Drain on paper towels.
    3. In a small saucepan, combine the sugar, vinegar, jelly, soy sauce, ketchup and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
    4. Preheat oven to 350°. Place chicken wings in a greased 15x10x1-in. baking pan. Pour half of the sauce over wings. Bake, uncovered, for 15 minutes. Turn wings; top with remaining sauce. Bake until coating is set, 10-15 minutes longer.

    Whole Chicken Wings

    Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.

    Nutrition Facts

    1 piece: 142 calories, 8g fat (1g saturated fat), 33mg cholesterol, 119mg sodium, 11g carbohydrate (7g sugars, 0 fiber), 5g protein.

    ]]>         Potluck Fried Chicken https://www.tasteofhome.com/recipes/potluck-fried-chicken/ Fri, 17 Jan 2025 19:21:29 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099953

    Ingredients

    • 1-1/2 cups all-purpose flour
    • 1/2 cup cornmeal
    • 1/4 cup cornstarch
    • 3 teaspoons salt
    • 2 teaspoons paprika
    • 1 teaspoon dried oregano
    • 1 teaspoon rubbed sage
    • 1 teaspoon pepper
    • 2 large eggs
    • 1/4 cup water
    • 2 broiler/fryer chickens (3 to 4 pounds each), cut up
    • Oil for frying
    Text Ingredients

    Directions

    1. In a large shallow dish, combine the flour, cornmeal, cornstarch, salt, paprika, oregano, sage and pepper. In a shallow bowl, beat eggs and water. Dip chicken into egg mixture; place in flour mixture, a few pieces at a time, and turn to coat.
    2. In an electric skillet, heat 1 in. oil to 375°. Fry chicken, a few pieces at a time, until golden and crispy, 3-5 minutes on each side.
    3. Place in 2 ungreased 15x10x1-in. baking pans. Bake, uncovered, at 350° until juices run clear, 25-30 minutes.

    Nutrition Facts

    5 ounces cooked chicken: 497 calories, 29g fat (6g saturated fat), 135mg cholesterol, 693mg sodium, 20g carbohydrate (0 sugars, 1g fiber), 36g protein.

    ]]>         Indiana-Style Corn Dogs https://www.tasteofhome.com/recipes/indiana-style-corn-dogs/ Fri, 17 Jan 2025 19:14:30 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098220

    Ingredients

    • 1 cup all-purpose flour
    • 1/2 cup yellow cornmeal
    • 1 tablespoon sugar
    • 3 teaspoons baking powder
    • 1 teaspoon salt
    • 1/2 teaspoon ground mustard
    • 1/4 teaspoon paprika
    • Dash pepper
    • 1 large egg, lightly beaten
    • 1 cup evaporated milk
    • Oil for deep-fat frying
    • 12 wooden skewers
    • 12 hot dogs
    Text Ingredients

    Directions

    1. In a bowl, whisk the first 8 ingredients. Whisk in egg and milk just until blended. Transfer batter to a tall drinking glass.
    2. In an electric skillet or deep-fat fryer, heat oil to 375°. Insert skewers into hot dogs. Dip hot dogs into batter; allow excess batter to drip off. Fry corn dogs, a few at a time, 2-3 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve immediately.

    Nutrition Facts

    1 corn dog: 299 calories, 21g fat (7g saturated fat), 47mg cholesterol, 805mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 9g protein.

    ]]>         Clam Fritters https://www.tasteofhome.com/recipes/clam-fritters/ Tue, 01 Oct 2024 18:32:00 +0000 http://origin-www.tasteofhome.com/recipes/clam-fritters/

    Ingredients

    • 2/3 cup all-purpose flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • 1 can (6-1/2 ounces) minced clams
    • 1 large egg
    • 3 tablespoons 2% milk
    • 1/3 cup diced onion
    • Oil for deep-fat frying
    • Optional: Tartar sauce and lemon wedges
    Text Ingredients

    Directions

    1. In a bowl, combine the flour, baking powder, salt and pepper; set aside. Drain clams, reserving 2 tablespoons juice; set clams aside. In a small bowl, beat the egg, milk and reserved clam juice; stir into dry ingredients just until moistened. Add the clams and onion.
    2. In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by tablespoonfuls into oil. Fry for 2-3 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve fritters with tartar sauce and lemon wedges if desired.

    Nutrition Facts

    1 fritter: 73 calories, 4g fat (0 saturated fat), 21mg cholesterol, 176mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 3g protein.

    ]]>         Korean Corn Dog https://www.tasteofhome.com/recipes/korean-corn-dog-recipe/ Sun, 02 Feb 2025 06:54:50 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2019987

    Ingredients

    • 3 cups cubed peeled potatoes (1/4-inch cubes)
    • 1 tablespoon sugar
    • 2 teaspoons active dry yeast
    • 1 cup warm water (110° to 115°)
    • 1-3/4 cups all-purpose flour
    • 1/2 teaspoon salt
    • 2 cups panko bread crumbs
    • 12 wooden skewers
    • 6 hot dogs
    • 1 pound part-skim mozzarella cheese, chopped into 2-in. logs
    • 2 tablespoons cornstarch
    • Oil for deep-fat frying
    • Ketchup, mustard or sugar, optional
    Text Ingredients

    Directions

    1. Bring a small saucepan of water to a boil. Add potatoes and cook 3-4 minutes or until slightly tender; drain. Set aside.
    2. In a large bowl, combine the sugar, yeast and warm water. Let sit 5-10 minutes, or until bubbling. Whisk in the flour and salt until combined. Let sit 45 minutes.
    3. Cut hot dogs in half widthwise. Thread one piece of hot dog and cheese each onto skewers; set aside.
    4. In an electric skillet or deep-fat fryer, heat oil to 375°. Toss cooked potatoes in corn starch; place in a shallow bowl in an even layer. Place panko bread crumbs in a separate shallow bowl.
    5. Roll each hot dog and cheese skewer into the batter, covering all sides (mixture will be very thick). Press into cubed potatoes, then dip into the bread crumbs, coating all sides. Fry, a few at a time, until golden brown, 2-3 minutes, turning occasionally. Drain on paper towels.
    6. Serve with ketchup, mustard or a dusting of sugar.

    Nutrition Facts

    1 corn dog: 384 calories, 21g fat (8g saturated fat), 37mg cholesterol, 612mg sodium, 34g carbohydrate (3g sugars, 2g fiber), 16g protein.

    ]]>         Pancakes and Sausage on a Stick https://www.tasteofhome.com/recipes/pancakes-and-sausage-on-a-stick/ Mon, 22 Jul 2024 14:29:50 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2017122

    Ingredients

    • Oil for deep-fat frying
    • 1 cup all-purpose flour
    • 2 tablespoons sugar
    • 1-1/2 teaspoons baking powder
    • 3/4 teaspoon salt
    • 1/2 teaspoon baking soda
    • 1/2 cup buttermilk
    • 1 large egg
    • 1/2 teaspoon vanilla extract
    • 20 wooden skewers (6-in.)
    • 20 fully cooked breakfast sausage links
    • Maple pancake syrup, for serving
    Text Ingredients

    Directions

    1. In an electric skillet or deep-fat fryer, heat oil to 375°.
    2. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk buttermilk, egg and vanilla extract; stir into dry ingredients just until moistened. Let stand 15 minutes. Insert skewers into sausage links; pat sausage dry with paper towel.
    3. Dip each sausage link into the batter; fry, a few at a time, until golden brown, 2-3 minutes, turning occasionally. Drain on paper towels. Serve with maple syrup, if desired.

    Nutrition Facts

    1 piece: 116 calories, 9g fat (2g saturated fat), 18mg cholesterol, 295mg sodium, 7g carbohydrate (2g sugars, 0 fiber), 3g protein.

    ]]>         Butterfly Shrimp https://www.tasteofhome.com/recipes/butterfly-shrimp/ Thu, 20 Jun 2024 01:31:52 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1981739

    Ingredients

    • 1 pound uncooked shell-on shrimp (26-30 per pound)
    • 1/2 cup all-purpose flour
    • 1 teaspoon salt
    • 1 teaspoon seafood seasoning
    • 1/2 teaspoon pepper
    • 2 large eggs
    • 1/2 cup 2% milk
    • 1 cup panko bread crumbs
    • Oil for deep-fat frying
    • Optional: Seafood cocktail sauce and lemon wedges
    Text Ingredients

    Directions

    1. Peel and devein shrimp, leaving the tails on. Butterfly each shrimp along the outside curve. Open shrimp flat.
    2. In a shallow bowl, mix flour, salt, seafood seasoning and pepper. In a separate shallow bowl, whisk eggs and milk. Place bread crumbs in a third shallow bowl. Open shrimp flat. Dip shrimp in flour to coat both sides; shake off excess. Dip in egg mixture, then in bread crumbs, patting to help adhere.
    3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp in batches until golden brown, 2-3 minutes. Drain on paper towels. If desired, serve with cocktail sauce and lemon wedges.

    Nutrition Facts

    about 7 shrimp: 295 calories, 15g fat (2g saturated fat), 182mg cholesterol, 571mg sodium, 16g carbohydrate (1g sugars, 1g fiber), 23g protein.

    ]]>         Fried Ribs https://www.tasteofhome.com/recipes/fried-ribs/ Tue, 18 Jun 2024 15:51:54 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2005872

    Ingredients

    • 1/2 cup all-purpose flour
    • 1/2 cup white rice flour
    • 2 teaspoons salt
    • 1-1/2 teaspoons pepper
    • 1-1/2 teaspoons paprika
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 3 pounds pork baby back ribs, cut into individual ribs
    • Oil for deep-fat frying
    • Optional: Barbecue sauce or sweet chili sauce
    Text Ingredients

    Directions

    1. In shallow dish, combine the first 7 ingredients. Add ribs, a few pieces at a time and toss to coat; shake off excess.
    2. In an electric skillet or deep fryer, heat oil to 375°. Fry ribs, a few at a time, until golden brown, 5-7 minutes, turning once. Drain on paper towels. If desired serve with sauce.

    Nutrition Facts

    3 ounces cooked pork: 500 calories, 44g fat (9g saturated fat), 81mg cholesterol, 249mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 23g protein.

    ]]>         Spicy Fried Chicken https://www.tasteofhome.com/recipes/spicy-fried-chicken/ Sat, 15 Jun 2024 01:48:08 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1983299

    Ingredients

    • 1 quart buttermilk
    • 1/3 cup hot pepper sauce
    • 1 teaspoon garlic powder
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1 broiler/fryer chicken (3 to 4 pounds), cut up
    • COATING:
    • 2 cups all-purpose flour
    • 2 tablespoons cayenne pepper
    • 2 teaspoons garlic powder
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • Oil for deep-fat frying
    Text Ingredients

    Directions

    1. In a large bowl, combine buttermilk, hot sauce, garlic powder, salt and pepper. Add chicken; turn to coat. Refrigerate, covered, 8 hours or overnight.
    2. In a shallow dish, whisk flour, cayenne, garlic powder, salt and pepper. Remove chicken from buttermilk mixture. Dip chicken in flour mixture to coat both sides; shake off excess. Arrange on a wire rack over a baking sheet. Let stand 30 minutes.
    3. In an electric skillet or deep fryer, heat oil to 375°. Fry chicken, several pieces at a time, until chicken is golden brown and juices run clear, 7-8 minutes on each side. Drain on paper towels.

    Nutrition Facts

    5 ounces cooked chicken: 553 calories, 40g fat (7g saturated fat), 106mg cholesterol, 375mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 36g protein.

    ]]>         Bang Bang Shrimp https://www.tasteofhome.com/recipes/bang-bang-shrimp/ Sat, 08 Jun 2024 00:16:51 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1990837

    Ingredients

    • 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
    • 1 cup buttermilk
    • 1 cup cornstarch
    • 1/2 cup mayonnaise
    • 1/4 cup sweet chili sauce
    • 1/2 teaspoon Sriracha chili sauce
    • Oil for deep-fat frying
    • Optional: Minced chives and salad greens
    Text Ingredients

    Directions

    1. In a large bowl, combine shrimp and buttermilk. Let stand 15 minutes.
    2. Meanwhile, in a large bowl, combine mayonnaise, chili sauce and sriracha.
    3. Drain shrimp. Add cornstarch to a shallow dish. Dip shrimp in cornstarch to coat both sides; shake off excess.
    4. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp in batches until golden brown, 3-4 minutes. Drain on paper towels. Add shrimp to bowl with sauce. Stir gently to coat. If desired, serve on salad greens and sprinkle with chives.

    Nutrition Facts

    3 ounces cooked shrimp: 414 calories, 32g fat (4g saturated fat), 148mg cholesterol, 561mg sodium, 13g carbohydrate (9g sugars, 0 fiber), 19g protein.

    ]]>         Shrimp Po’Boy https://www.tasteofhome.com/recipes/shrimp-poboys/ Sun, 23 Jun 2024 04:20:30 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1992624

    Ingredients

    • 1/2 cup mayonnaise
    • 1 tablespoon dill pickle relish
    • 2 teaspoons lemon juice
    • 2 teaspoons Louisiana-style hot sauce
    • 1 garlic clove, minced
    • 1/2 teaspoon Worcestershire sauce
    • 1/2 teaspoon Dijon mustard
    • 1/4 teaspoon paprika
    • SHRIMP:
    • 1/2 cup buttermilk
    • 2 tablespoons Louisiana-style hot sauce
    • 3/4 cup all-purpose flour
    • 3/4 cup cornmeal
    • 1 teaspoon salt
    • 1 teaspoon paprika
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon cayenne pepper
    • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
    • Oil for deep-fat frying
    • SANDWICHES:
    • 4 French rolls, split
    • 2 cups shredded lettuce
    • 2 plum tomatoes, sliced
    • 1/2 cup dill pickle slices
    Text Ingredients

    Directions

    1. In a small bowl, mix the first 8 ingredients.
    2. In a shallow bowl, mix buttermilk and hot sauce. In a separate shallow bowl combine flour, cornmeal, salt, paprika, garlic powder and cayenne. Coat shrimp with buttermilk mixture. Dip in flour mixture to coat both sides; shake off excess.
    3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp in batches until golden brown, 2-3 minutes. Drain on paper towels.
    4. Spread cut sides of rolls with mayonnaise mixture. Fill with lettuce, tomato, pickles and shrimp.

    Nutrition Facts

    1 sandwich with 2 tablespoons sauce: 613 calories, 36g fat (5g saturated fat), 148mg cholesterol, 1106mg sodium, 46g carbohydrate (3g sugars, 3g fiber), 26g protein.

    ]]>         Shrimp Rangoon https://www.tasteofhome.com/recipes/shrimp-rangoon/ Mon, 27 May 2024 21:12:17 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1991252 Step up your appetizer game with this delicious shrimp rangoon recipe! Easy to make and packed with flavor, this dish is guaranteed to wow your guests.]]>

    Ingredients

    • 1 package (8 ounces) cream cheese, softened
    • 2 green onions, sliced
    • 1 teaspoon Worcestershire sauce
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon salt
    • 8 ounces chopped cooked peeled shrimp (about 1 cup)
    • 36 wonton wrappers
    • Oil for deep-fat frying
    • Sweet chili sauce, optional
    Text Ingredients

    Directions

    1. In a small bowl, beat the first 5 ingredients until smooth. Fold in shrimp.
    2. Spoon 1 teaspoon filling in the center of a wonton wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten edges with water; bring corners to center over filling and press edges together to seal.
    3. In an electric skillet or deep fryer, heat oil to 375°. Fry wontons in batches until golden brown, 2-4 minutes, turning once. Drain on paper towels. If desired, serve with sauce.

    Nutrition Facts

    1 appetizer: 62 calories, 3g fat (1g saturated fat), 23mg cholesterol, 138mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 2g protein.

    ]]>         Homemade Tater Tots https://www.tasteofhome.com/recipes/homemade-tater-tots-recipe/ Wed, 22 May 2024 15:10:53 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987752

    Ingredients

    • Oil for deep-fat frying
    • 2 pounds russet potatoes, peeled and cut into 1-in. pieces
    • 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
    • 1 tablespoon cornstarch
    • 1 teaspoon kosher salt
    • 1/2 teaspoon onion powder
    • 1/4 teaspoon pepper
    • Optional: Sriracha mayonnaise or ranch dressing
    Text Ingredients

    Directions

    1. In an electric skillet or deep fryer, heat oil to 350°. Place potatoes in a bowl of cold water and stir for 15 seconds. Drain potatoes; pat dry with paper towels. Fry potatoes in batches in oil until lightly browned, 6-8 minutes. Remove with a slotted spoon; drain on paper towels.
    2. Increase heat to 375°. In batches, place potatoes in a food processor. Pulse until potatoes are 1/8- to-1/4-in. pieces. Transfer to a large bowl. Stir in remaining ingredients. Shape 1 tablespoon potato mixture into 1-inch long cylinder. Repeat with remaining mixture.
    3. Fry tater tots in oil in batches until crisp and golden brown, 4-5 minutes, turning frequently. Drain on paper towels; serve immediately. If desired, sprinkle with additional salt and minced parsley and serve with sriracha mayonnaise or ranch dressing.

    Nutrition Facts

    6 tots: 173 calories, 9g fat (1g saturated fat), 0 cholesterol, 324mg sodium, 22g carbohydrate (2g sugars, 2g fiber), 2g protein.

    ]]>         Beer-Battered Fish https://www.tasteofhome.com/recipes/beer-battered-fish-recipe/ Wed, 15 May 2024 13:28:33 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987740

    Ingredients

    • Oil for deep-fat frying
    • 1 cup all-purpose flour
    • 1-1/2 teaspoons baking powder
    • 3/4 teaspoon salt
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon paprika
    • 1/4 teaspoon pepper
    • 1 cup very cold beer or nonalcoholic beer
    • 1 large egg, lightly beaten
    • 4 cod fillets (6 ounces each)
    • Optional: Tartar sauce and lemon wedges
    Text Ingredients

    Directions

    1. In an electric skillet or deep fryer, heat oil to 375°. In a shallow bowl, combine flour, baking powder and seasonings. Stir in beer and egg until smooth. Dip fillets in batter; allow excess to drip off.
    2. Fry fish in hot oil in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. If desired, serve with tartar sauce and lemon wedges.

    Nutrition Facts

    1 fillet: 338 calories, 20g fat (2g saturated fat), 79mg cholesterol, 285mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 28g protein.

    ]]>         Bonuts https://www.tasteofhome.com/recipes/bonuts/ Wed, 15 May 2024 13:35:21 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987304

    Ingredients

    • 1/4 cup sugar
    • 1/4 cup 2% milk
    • 1/4 cup buttermilk
    • 3 tablespoons butter, melted
    • 1-1/4 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • Oil for frying
    • Cinnamon sugar, confectioners' sugar and additional sugar
    Text Ingredients

    Directions

    1. In a large bowl, beat sugar, milk, buttermilk and melted butter until smooth. Combine flour, baking powder and salt. Gradually add flour mixture to buttermilk mixture just until moistened (dough will be sticky).
    2. In a deep skillet or electric skillet, heat 1 in. of oil to 375°. Gently roll 1-1/2 teaspoonfuls of dough into balls. Drop, a few at a time, into hot oil. Fry until golden brown, 1-2 minutes on each side. Drain on paper towels. While warm, roll each bonut in either cinnamon sugar, confectioners' sugar or additional sugar.

    Nutrition Facts

    1 piece: 52 calories, 3g fat (1g saturated fat), 4mg cholesterol, 70mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 1g protein.

    ]]>         Bunuelos https://www.tasteofhome.com/recipes/bunuelos-recipe/ Wed, 22 May 2024 22:14:06 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987282

    Ingredients

    • 2 cups all-purpose flour
    • 2 teaspoons sugar
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 3 teaspoons butter, melted
    • 1 large egg, room temperature
    • 1 teaspoon vanilla extract
    • 1/3 to 1/2 cup water
    • 1/2 cup cinnamon sugar
    • Oil for deep-fat frying
    Text Ingredients

    Directions

    1. In a large bowl, combine flour, sugar, baking powder and salt. Stir in melted butter, egg and vanilla; mixture will be crumbly. Gradually stir in water, mixing to form a firm ball. Let stand, covered, for 30 minutes. Divide dough into 18 portions; shape each into a ball.
    2. On a lightly floured surface, roll each ball into a thin 6-in. circle. Repeat with remaining dough.
    3. In a large cast-iron skillet or electric griddle, heat oil over medium-high heat. Fry dough circles, 1 at a time, until puffed and golden, about 45 seconds on each side. Drain on paper towels, sprinkle with cinnamon sugar.

    Nutrition Facts

    1 bunuelo: 105 calories, 3g fat (1g saturated fat), 12mg cholesterol, 102mg sodium, 17g carbohydrate (6g sugars, 0 fiber), 2g protein.

    ]]>         Popcorn Shrimp https://www.tasteofhome.com/recipes/popcorn-shrimp/ Fri, 17 May 2024 22:58:48 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1983301

    Ingredients

    • 1/2 cup all-purpose flour
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 2 large eggs
    • 1/2 cup 2% milk
    • 1 cup dry bread crumbs
    • 1 tablespoon dried parsley flakes
    • 1/2 teaspoon garlic powder
    • 1 pound uncooked shrimp (41-50 per pound), peeled and deveined
    • Oil for deep-fat frying
    Text Ingredients

    Directions

    1. In a shallow bowl, mix flour, salt and pepper. In a separate shallow bowl, whisk eggs and milk. Combine bread crumbs, parsley and garlic powder in a third shallow bowl. Dip shrimp in flour to coat both sides; shake off excess. Dip in egg mixture, then in bread crumbs, patting to help adhere.
    2. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp in batches until golden brown, 2-3 minutes. Drain on paper towels.

    Nutrition Facts

    about 11 shrimp: 302 calories, 15g fat (2g saturated fat), 165mg cholesterol, 364mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 23g protein.

    ]]>         Coconut Shrimp https://www.tasteofhome.com/recipes/tasty-coconut-shrimp/ Wed, 15 May 2024 18:29:37 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1982243

    Ingredients

    • 1/2 cup all-purpose flour
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 2 large eggs
    • 1/2 cup 2% milk
    • 1 cup sweetened shredded coconut
    • 1/2 cup panko bread crumbs
    • 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
    • Oil for deep-fat frying
    • 1/4 cup sweet chili sauce
    • 1/4 cup apricot preserves
    Text Ingredients

    Directions

    1. In a shallow bowl, mix flour, salt and pepper. In a separate shallow bowl, whisk eggs and milk. Combine coconut and bread crumbs in a third shallow bowl. Dip shrimp in flour to coat both sides; shake off excess. Dip in egg mixture, then in bread crumb mixture, patting to help adhere.
    2. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp in batches until golden brown, 3-4 minutes. Drain on paper towels.
    3. In a small bowl, whisk chili sauce and preserves; serve with shrimp.

    Nutrition Facts

    about 7 shrimp + 2 tablespoons sauce: 463 calories, 23g fat (9g saturated fat), 168mg cholesterol, 732mg sodium, 43g carbohydrate (28g sugars, 2g fiber), 22g protein.

    ]]>         Keto Fried Chicken https://www.tasteofhome.com/recipes/keto-fried-chicken/ Thu, 19 Dec 2024 13:48:26 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1981737

    Ingredients

    • 1 cup heavy whipping cream
    • 2 large eggs
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • COATING:
    • 1-1/2 cups almond flour
    • 1/2 cup grated Parmesan cheese
    • 2 teaspoons garlic powder
    • 1 teaspoon salt
    • 1 teaspoon paprika
    • 1 teaspoon dried thyme
    • 1/2 teaspoon pepper
    • 1 broiler/fryer chicken (3 to 4 pounds), cut up
    • Oil for deep-fat frying
    Text Ingredients

    Directions

    1. In a shallow dish, whisk cream, eggs, salt and pepper. In another shallow bowl, combine almond flour, Parmesan cheese, garlic powder, salt and pepper. Dip chicken in cream mixture, then dip in flour mixture to coat both sides; shake off excess. Arrange on a wire rack over a baking sheet. Let stand 30 minutes.
    2. In an electric skillet or deep fryer, heat oil to 375°. Fry chicken, several pieces at a time, until chicken is golden brown and juices run clear, 6-7 minutes on each side. Drain on paper towels.

    Nutrition Facts

    5 ounces cooked chicken: 740 calories, 57g fat (11g saturated fat), 146mg cholesterol, 747mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 44g protein.

    ]]>         Fried Shrimp https://www.tasteofhome.com/recipes/fried-shrimp/ Tue, 07 May 2024 22:30:14 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1978904

    Ingredients

    • 1/2 cup all-purpose flour
    • 1 teaspoon paprika
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 2 large eggs
    • 1/2 cup 2% milk
    • 1-1/2 cups panko bread crumbs
    • 1 pound uncooked shrimp (26-30 per pound), peeled and deveined [leave tails on]
    • Oil for deep-fat frying
    • Optional: Seafood cocktail sauce and lemon wedges
    Text Ingredients

    Directions

    1. In a shallow bowl, mix flour and seasonings. In a separate shallow bowl, whisk eggs and milk. Place bread crumbs in a third shallow bowl. Dip shrimp in flour to coat both sides; shake off excess. Dip in egg mixture, then in bread crumbs, patting to help adhere.
    2. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp in batches until golden brown, 3-4 minutes. Drain on paper towels. If desired, serve with cocktail sauce and lemon wedges.

    Nutrition Facts

    about 7 shrimp: 293 calories, 15g fat (2g saturated fat), 170mg cholesterol, 359mg sodium, 16g carbohydrate (1g sugars, 1g fiber), 23g protein.

    ]]>         Homemade Doughnuts https://www.tasteofhome.com/recipes/homemade-glazed-doughnuts/ Sun, 07 Apr 2024 21:25:53 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1978085

    Ingredients

    • 2 packages (1/4 ounce each) active dry yeast
    • 1/2 cup warm water (110° to 115°)
    • 1/2 cup warm 2% milk (110° to 115°)
    • 1/2 cup sugar
    • 1/2 cup shortening
    • 2 large eggs, room temperature
    • 1 teaspoon salt
    • 4-1/2 to 5 cups all-purpose flour
    • Oil for deep-fat frying
    • VANILLA GLAZE:
    • 3 cups confectioners' sugar
    • 1/3 cup 2% milk
    • 1/2 teaspoon vanilla extract
    Text Ingredients

    Directions

    1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
    2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
    3. Punch dough down. Turn onto a floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. Place cutouts on greased baking sheets. Cover and let rise until doubled, about 1 hour.
    4. In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
    5. In a small bowl, combine sugar, milk and vanilla. Stir until smooth. If desired, let stand 5 minutes to thicken. Dip warm doughnuts in glaze.

    Nutrition Facts

    1 doughnut: 296 calories, 11g fat (2g saturated fat), 19mg cholesterol, 131mg sodium, 45g carbohydrate (23g sugars, 1g fiber), 4g protein.

    ]]>         Deep-Fried Chicken Legs https://www.tasteofhome.com/recipes/deep-fried-chicken-legs/ Tue, 28 May 2024 16:36:11 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1978068

    Ingredients

    • 1 cup all-purpose flour
    • 2 teaspoons paprika
    • 1-1/2 teaspoons salt
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1/2 teaspoon pepper
    • 2 large eggs, lightly beaten
    • 1 cup 2% milk
    • 8 chicken drumsticks
    • Oil for deep-fat frying
    Text Ingredients

    Directions

    1. In a shallow bowl, combine the first 6 ingredients. In another shallow bowl, whisk eggs and milk. Place chicken in flour mixture, a few pieces at a time. Turn to coat, shaking off excess. Dip chicken in egg mixture. Coat again in flour mixture.
    2. In an electric skillet or deep fryer, heat oil to 375°. Fry chicken, several pieces at a time, until chicken is golden brown and juices run clear, 7-8 minutes on each side. Drain on paper towels.

    Nutrition Facts

    2 chicken legs: 502 calories, 35g fat (5g saturated fat), 113mg cholesterol, 448mg sodium, 13g carbohydrate (1g sugars, 1g fiber), 32g protein.

    ]]>         Chilaquiles https://www.tasteofhome.com/recipes/chilaquiles/ Sun, 28 Apr 2024 22:10:16 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1978067

    Ingredients

    • 12 corn tortillas (6 inches)
    • Oil for deep-fat frying
    • 2 tomatillos, husked
    • 1 plum tomato
    • 6 dried guajillo chiles, seeds and veins removed
    • 3 dried arbol chiles, seeded
    • 2-1/2 cups chicken broth or water, divided
    • 1/4 cup chopped white onion
    • 2 garlic cloves
    • 1/8 teaspoon cumin seeds
    • 2 tablespoons vegetable oil
    • 1/4 teaspoon dried Mexican oregano
    • 2 sprigs fresh epazote or cilantro
    • 1 teaspoon salt
    • 6 fried eggs
    • 1 cup queso fresco or Cotija cheese
    • Optional: Sliced red onion, crema Mexicana and chopped fresh cilantro
    Text Ingredients

    Directions

    1. Cut each tortilla into 4 wedges. In an electric skillet, heat 1 in. of oil to 350°. Fry tortilla wedges, several at a time, 2-3 minutes on each side or until golden brown. Drain on paper towels.
    2. In a large saucepan, bring 4 cups of water to a boil over medium heat. Add tomatillos, tomato and dried chiles. Boil, uncovered until tomatillos begin to darken, 6-7 minutes. Remove from the heat. Remove tomatillos and tomato to a clean kitchen towel. Let chiles soak in hot water for 15 minutes, then remove to a clean kitchen towel.
    3. Place chiles and 1 cup of broth in a blender. Cover and process until smooth. Strain and discard solids. Place 1 cup remaining broth in same blender (do not need to clean). Add onion, garlic, cumin, oregano, tomatillos and tomato. Cover and process until smooth.
    4. In a large skillet, heat 2 tablespoons vegetable oil over medium heat. Add tomato mixture. Bring to a boil. Reduce heat; simmer, uncovered, 6 minutes. Stir in strained chiles mixture, remaining 1/2 cup broth, epazote sprigs and salt. Return to a boil over medium heat. Reduce heat; simmer, uncovered, 15 minutes. Remove and discard epazote.
    5. Carefully stir in tortillas until evenly coated. Spoon onto serving plates. Top with fried egg, queso fresco and toppings as desired.

    Nutrition Facts

    1 serving: 352 calories, 19g fat (5g saturated fat), 199mg cholesterol, 909mg sodium, 32g carbohydrate (2g sugars, 6g fiber), 16g protein.

    ]]>         Fried Chicken Breasts https://www.tasteofhome.com/recipes/crispy-fried-chicken-breasts/ Mon, 29 Apr 2024 20:14:28 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1977393

    Ingredients

    • 3 boneless skinless chicken breast halves (6 ounces each)
    • 3/4 cup buttermilk
    • 2 teaspoons hot pepper sauce
    • 2 large eggs, beaten
    • 2 cups all-purpose flour
    • 1 tablespoon plus 1 teaspoon garlic powder
    • 1 tablespoon onion powder
    • 1 tablespoon paprika
    • 2 teaspoons pepper
    • 1 teaspoon salt
    • 2 cups canola oil
    Text Ingredients

    Directions

    1. Cut each chicken breast horizontally in half; place in a large bowl. Add buttermilk and hot sauce; toss to coat. Refrigerate, covered, 8 hours or overnight.
    2. Stir eggs into chicken mixture. In a shallow dish, whisk flour, garlic powder, onion powder, paprika, pepper and salt. Remove chicken from buttermilk mixture. Dredge chicken in flour mixture, firmly patting to help coating adhere. Repeat, dipping chicken again in buttermilk mixture and then dredging in flour mixture.
    3. Place chicken on a wire rack over a baking sheet. Refrigerate, uncovered, for 30 minutes.
    4. In a large skillet, heat oil over medium heat. Fry chicken in batches; cook until golden brown and juices run clear, 5-7 minutes per side.

    Nutrition Facts

    1 chicken breast half: 310 calories, 12g fat (2g saturated fat), 91mg cholesterol, 391mg sodium, 26g carbohydrate (2g sugars, 1g fiber), 23g protein.

    ]]>