Deep-fried dishes (recipes)

[Cakes]

In general, I want to say that I am opposed to primitive copying from the Internet. For some reason, these are often unverified recipes with unsuccessful results. But sometimes I am also a sinner. I remember twice - on the topic of kombucha / sea rice / kombucha and the second, when, after three meetings with sharks, I conducted a full educational program on the forum on the topic of shark species and delights). We didn't have a topic about sharks then, so I had a lecture on the blog. Cakeswhile she was at work. Well, in short, when Cake came to my blog, almost came back, because I thought I had the wrong door.

For which respect the site.
General descriptions of the deep-frying process can be viewed HERE

In the course of copying, I will throw out what I do not like, but I could not even read all the recipes.

We just have five recipes for deep frying (four from Uncle Sam and chak-chak from Cakes), but here at least there is room for development ...
So let's try and share the results.

[Deep-fried batter]

Deep-fried batter

KLYAR - a protective shell for the product during frying

Liquid unleavened dough (batter), salted
Ingredients:
- flour - 250 g,
- eggs - 1 pc.,
- refined vegetable oil - 10 g,
- milk or water - 100 g,
- salt - 2g.
Preparation
Grind egg yolks with vegetable oil, add milk (or water), in which salt must first be dissolved. Pour in the sifted flour, stir well, and then add the beaten egg whites and stir lightly again.
This dough is used in the manufacture of some dishes from fish, poultry, vegetables in dough, deep-fried.
Liquid unleavened dough (batter), sweet
Ingredients:
- flour - 250 g,
- eggs - 1 pc.,
- sour cream - 50 g,
- milk - 50 g,
- sugar - 50 g,
- salt - 7 g.
Preparation
Grind egg yolks with sugar and salt, add sour cream, and then pour in cold milk. Pour in the sifted flour, mix well, add the whipped whites and mix slightly again.
This dough is used in the manufacture of some sweet dishes: apples, berries in dough, deep fried.
Chinese batter

In Chinese cuisine, there are 10 traditional types of protective shells that prevent food from losing moisture during frying.

1. A mixture of egg whites, starch and salt. (Chinese starch of the highest quality is made from starchy beans, a product that in our conditions can be replaced by, at best, maize, at worst - native potato.)
This starch is used for deep-fat frying and for frying with a little fat. When deep-fried, the shell becomes crispy, and with a small amount of fat, it makes the product soft.

2. A mixture of eggs and flour.
It is used for roasting food on both sides and for roasting with a small amount of fat.

3. Protective shell made of whipped protein and flour.
The casing turns out to be white, airy, it is used for all types of heat treatment and for confectionery products "

4. Breading with flour and eggs.
The product must first be rolled in flour, and then moistened in a scrambled egg.

5. Breading in flour, eggs and breadcrumbs.
The products are doused in flour, moistened in an egg, and then doused in breadcrumbs.

6. White protective shell made of protein, starch and water.
This mixture is used for frying in a small amount of fat.

7. Thick shell of water starches.
This mixture is used for deep-fat frying. The color after roasting is dark red.

8. Flour with baking powder.

9. From egg whites, starch, soda, salt and water.
This mixture is used for deep-frying vegetables.

10. From flour or starch.The products are first soaked in water mixed with spices, then rolled in flour or starch.
This mixture is used for deep-fried fish slices or deep-fried shrimp.

Helpful advice
Preservation of deep fat for a long time. Collect fresh beef fat, chop finely, melt and strain through a sieve. Boil it with finely chopped Antonov apples and strain into a pot.

[Deep fried meat]

Deep fried meat

Pork in sweet and sour sauce
Ingredients: 600 g pork, 2 cloves of garlic, 2 pickles, 3 tbsp. tablespoons of vinegar, 2 tbsp. tablespoons of sugar, 1 bunch of parsley and dill, 7 tsp of starch, 3 tbsp. tablespoons of flour, 2 eggs, 1 teaspoon of salt, 4 tbsp. spoons of water, vegetable oil for frying, pepper, salt.
Preparation
Cut the meat into pieces. Knead a not too thin dough from flour, water and eggs with the addition of salt and pepper to taste. Dip the pieces of meat into the dough and quickly fry in boiling oil in a bowl (the butter layer should be at least 4 cm). Do not put a lot of meat in deep fat at the same time.
After roasting, put the pieces of meat on a sieve and let them dry.
Sauce preparation: 2 tbsp. Heat tablespoons of vegetable oil in a frying pan, add crushed garlic, lightly fry and remove from heat. Then add vinegar, sugar, herbs, diluted starch, chopped cucumbers, pepper. Boil the sauce and pour over the pieces of meat.
Serve rice or pasta as a side dish.
Veal escalope in Viennese
Ingredients: 600 g veal, 1 egg, 25 g rusks, 200 g pork fat, 1/2 lemon, pepper, salt.
Preparation
The veal is beaten so as to obtain a very thin layer, seasoned with salt, pepper, moistened in an egg, rolled in breadcrumbs and deep-fried until crisp. The escalope must be completely dry.
When serving on the escalope, put a slice of lemon, garnish with lettuce.
Pork with bananas
Ingredients: 800 g pork, 250 g pork fat, 1/2 lemon, cumin, pepper, salt.
Preparation
Cut the pulp of the ham into cubes weighing 35-40 g, season with salt and pepper, sprinkle with lemon juice, add caraway seeds, bay leaf, garlic and put in the cold. After an hour, deep-fry the meat.
Serve with fried bananas or fried potatoes and herbs.
Pork fried in tomato sauce
Ingredients: 600 g pork, 150 g pork lard, 250 g tomato paste, 150 g green peas, 100 g starch, 100 g broth, 20 g soy sauce, 50 g vodka, 1 egg (protein), 25 g sohora.
Preparation
The peeled flesh of the hind leg or loin is cut into slices, moistened in a mixture of protein and starch diluted with cold water (1: 1), deep-fried until a pale crust forms and discarded.
At the same time, a pre-prepared mixture consisting of tomato paste, starch diluted with cold water (1: 2), burnt sugar, unfilled chicken broth, soybeans, vodka is poured into a highly heated frying pan with a small amount of fat, stirring continuously, and boiled until thickening.
Lay green peas and fried pork, shaking, mix, and then pour in the melted lard.
Chinese pork
Ingredients: 150 g lean pork, 1 egg protein, 30 g starch, 15 g onions,} / 4 tsp ginger, 10 g soy sauce, 5 g sugar, 1 g sodium glutamate (1.5-2 g vegetation), 5 g vinegar, salt to taste, half a glass of broth, a quarter glass of wine, 1 teaspoon of finely chopped pickles (small pickled vegetables); vegetable oil for deep fat.
Preparation
Cut the pork into pieces about half the size of a matchbox. Moisten in a mixture of protein, starch and water, deep-fry, discard.
Put chopped onions in a hot frying pan, pour in the broth, add all the spices, pickles and wine, when it boils, pour in the starch dissolved in water (1: 2).
When the broth thickens to a jelly-like mass, put the fried meat, mix, put on a plate.
Salted pork with mushrooms
Ingredients: 200 g of meat, 0.5 kg of fresh (or 100 g of dry) mushrooms, 1 egg, 20 g of starch, 30 g of pork fat (or vegetable oil), 2 tsp of soy sauce, 2 tsp.spoons of vodka, 1 head of garlic, 20 g of green onions, 10 g of fresh ginger, 0.5 teaspoon of sodium glutamate.
Preparation
Make batter from egg, water and starch. Cut the meat into thin cubes, dip in batter and deep-fry. Boil mushrooms until half cooked, chop finely and fry in a little fat. Put the meat on the ready-made mushrooms.
In a separate bowl, prepare the sauce in advance by mixing the broth (30-50 g), soy sauce, vodka, glutamate, chives, chopped into pieces, finely chopped garlic and ginger, salt and starch, diluted in cold water (1 tsp. 100 g of water).
After stirring well, pour this sauce over the mushrooms and meat, stir and remove from heat after a minute. The sauce should thicken.

The same can be done with beef and lamb. Glutamate can be completely replaced with knorr cubes and the like.
Pork with potatoes and corn kernels
Ingredients: 1 cup corn kernels, salted pork pieces, 1 onion, 4 cups potatoes, 1 cup water, 1 cup milk or cream, salt and pepper.
Preparation
Deep-fry the salted pork chopped into cubes. Stew the onions, cut into slices, until soft. Boil peeled potatoes cut into slices in boiling water for 5 minutes, add fat and onions, cook potatoes until soft.
Combine the resulting mixture with grains of young fresh corn and milk, bring to a boil, season with butter and pepper, mix with pieces of fried pork.
Serve the corn kernels hot with salted pork and potatoes.
Shish kebab kozon dulma
Lamb or beef (shoulder, brisket, edging} is cleaned from films and tendons, minced in a meat grinder together with raw lard (beef or lamb) and raw onions. Raw eggs, salt, cumin, spices are added.
Knead well and form balls of 6 pieces per serving, stringing them on a wooden skewer, and deep-fried for 8-10 minutes. Serve fresh tomatoes, cucumbers, pickled onions for garnish. To prevent deep fat from burning, it is made up of 30% beef or pork fat, 30% cooking oil and 40% vegetable oil.
Similarly to Uzbek dulma, a dish of Azerbaijani cuisine, lula-kebab, is prepared, however, without cumin and eggs. And it is also fried over coals.
Lamb cutlets fried in batter and garnished with mashed onions
Ingredients: 9 lamb cutlets, 50 g of vegetable oil, 400 g of Russian butter or deep fat, 50 g of dry broth (5 bouillon cubes).
For onion puree: 10 onions, 1 glass of flour, 1 bottle of milk, 100 g of butter.
For batter: 1 glass of flour, 5 eggs, 6 tablespoons of butter.
Preparation
To prepare the sauce, dissolve 50 g of dry broth in 1/2 glass of water, boil, pour over the cutlets.
To prepare mashed onions, boil 1 cup of flour and 100 g of vegetable oil five times, dilute with 1 bottle of whole milk, boil well. Peel 10 onions, cut into slices, pour in 2 cups of broth, cook and soft, rub through a sieve. Put this puree in the prepared sauce, boil, add salt.
Cut the lamb cutlet in the form of a cutlet, leave a bone with each, beat it well, trim the veins. Dissolve 50 g of butter in a frying pan, fry the cutlets on both sides, season with salt, put them on a dish, cool.
Heat butter or deep fat in a saucepan until hot, dip each cutlet in batter and fry 3 or 4 pieces; when browned, put on a dish in a circle, in the middle - mashed onions, pour over everything with sauce.
Veal escalopes
Ingredients: 400 g veal, 1 egg, 3 tbsp. spoons of bread crumbs, deep fat, salt, pepper, spices.
Preparation
Beat the veal in a thin layer, salt, add ground black pepper, moisten in an egg, breaded in breadcrumbs and deep-fry until crispy (the escalope should be completely dry).
Garnish with lemon wedge and lettuce when serving.
Austrian stuffed veal
Ingredients: 300 g veal, 50 g pork, 10 g Dutch cheese, 1/3 egg, 5 g flour, 20 g crackers, 20 g butter, 20 g fat for frying, salt.
Preparation
Cut veal cutlets, beat off, salt and pepper. On one chop, put two pieces of boiled lean pork, between which a plate of Dutch cheese is laid, cover with the second chop, bread successively in flour, egg and breadcrumbs and deep-fry.
Serve with French fries and green peas, top with 20 g of flower-shaped butter.
Country style steak with onions
Ingredients: 500 g of beef, 30 g of ghee lard, 250 g of onions, 30 g of wheat flour, 10 g of ghee, 250 g of garnish, pepper, salt.
Preparation
Cut the onion into rings, bread in flour and deep-fry. Cut the steaks from the thickened part of the tenderloin to a thickness of 20-30 mm, beat off slightly, sprinkle with salt and pepper, put in a hot frying pan with fat and fry on both sides until a brown crust forms.
When serving, add fried onions to the ready-made steak. Serve boiled or stewed vegetables, fried potatoes for garnish.
Chinese slices
Ingredients for 2 servings: lean pork - 300 g, wheat flour - 2.5 tbsp. spoons, fat and vegetable oil for deep fat, 2 egg whites, celery and parsley roots, carrots, 1 tbsp. spoon of salt, 1 incomplete teaspoon of ground black pepper.
Preparation
Prepare the batter. To do this, beat the whites into a high foam. Do not add salt: both the batter and the meat itself should be completely bland.
In a frying pan, melt the fat and butter in about a 1: 1 ratio, fry 20-30 g of finely chopped white roots and carrots in the resulting deep fat. This is done in order to flavor the deep fat. Then cut the meat into pieces of 2-3 cm, be sure to beat them off, dip them in batter and put in deep fat boiling over low heat, covering with a lid. After holding the meat under the lid for three minutes, check if the batter is browned, turn the pieces over with a wooden spatula and continue frying until tender.
Serve the pieces to the table on a plate, where a pile of salt-pepper mixture is poured on the side, where each piece is supposed to be dipped before use.
Garlic buds
Ingredients: 500 g of kidneys, 3 cloves of garlic, 1 teaspoon of vodka, 1/2 teaspoon of sodium glutamate, salt.
Preparation
Process beef kidneys. Separating urea, external blood vessels, film and fat, each kidney must be cut lengthwise, rinsed well, filled with cold water (in a ratio of 1: 4) and soaked for 5-8 hours (it is advisable to change the water every 2-3 hours). If after this an unpleasant smell remains, you should change the water again and bring to a boil. Or add 1 tbsp to the water for the last soaking. a spoonful of prepared mustard.
Then cut the processed kidneys into pieces and deep-fry. Finally add chopped garlic, soy sauce, glutamate and salt to taste.
Spicy meatballs
Ingredients: 500 g minced meat, 1 egg, 1 chopped onion, 1 tbsp. a spoonful of soy sauce, 1 tsp, a spoonful of sugar, a pinch of salt, 1 tbsp. a spoonful of flour, deep fat.
For batter: 100 g flour, 1 egg yolk, a pinch of salt, 150 ml of milk, 1 teaspoon of vegetable oil, breadcrumbs.
Preparation
Mix the minced meat, egg, chopped onion, soy sauce, sugar, salt. Form meatballs 2 cm in diameter, roll them in flour, dip in egg batter, roll in breadcrumbs and deep-fry at 180 ° C for 4-6 minutes.
Let the oil drain and serve.

[Deep-fried poultry]

Deep-fried poultry

Chicken in batter
Ingredients: 250 g chicken breasts.
For the test: 2 tbsp. tablespoons of flour, 2 tbsp. spoons of milk, 2 eggs, 30 g of brandy.
Preparation
Cut two boiled chicken breasts into small pieces. Add chicken pieces, salt, pepper to the prepared dough and mix. Using a spoon, shape into rounded pieces the size of a walnut - and place in a deep fryer basket. Fry at 170 ° C for 3 to 5 minutes. Let the oil drain.
Serve sprinkled with parsley.
Fried chicken fillet with peas
Ingredients: 1 chicken, 300 g of green peas, 50 g of pork fat, 1 egg, 40 g of starch, 30 g of vodka, 50 g of green onions, soy sauce.
Preparation
Chicken fillet, cut into thin strips, moistened in egg white mixed with starch diluted in cold water (1: 1), fried in unheated deep fat until a pale crust forms and discarded.
Put green peas and green onions, cut into pieces 2 cm long, in a very preheated frying pan with a small amount of fat, pour in vodka and soy sauce and, shaking the pan continuously, fry everything.
Put the fillet and warm it up, shaking it, then pour in the melted lard or chicken fat.

Fried chicken in marinade
Ingredients: 1 chicken, 1 onion, 1/2 lemon, 2 cloves of garlic, 40 g of starch, 30 g of vodka, 50 g of green onions, salt, pepper, cloves.
Preparation
Cut the chicken into portions. Prepare a marinade from lemon juice, chopped onion rings, grated garlic, bay leaf, salt, pepper and cloves, pour over the chicken pieces and leave overnight.
Then deep-fry the chicken along with onions, add boiling water and bring to readiness.
Pour the strained marinade over the chicken and let it simmer for another 5-10 minutes.
Serve with crumbly rice.
Chicken strips with mustard sauce
Ingredients: 250 g chicken fillet, 2 proteins, 1.5 g starch, 250 g vegetable oil for deep fat.
For the sauce: 1.5 g mustard, salt, soy sauce, MSG, vinegar to taste, 5 g sesame oil.
Preparation
Cut the chicken fillet into strips, add two proteins and starch, mix well. Heat a frying pan with vegetable oil, add the fillets and, stirring constantly, fry so that the pieces do not stick together. To do this, the deep fat should not be very hot.
Drain the fillets in a colander, let the oil drain and cool.
Put the fillet in a salad bowl, pour over the sauce.
Fragrant chicken
Ingredients: 240 chicken, 30 g lard, 10 g each ginger, onion, parsley, dill, starch, cloves, cinnamon, star anise, allspice, salt.
Preparation
The whole boiled chicken is deep-fried until a crust is formed, put in an earthenware dish, coarsely chopped ginger and onions, cloves, cinnamon, star anise, pepper, parsley, dill, salt are added, unleaded chicken broth is poured in and steamed until tender.
Prepare the sauce: the broth remaining after cooking the chicken is filtered, poured into a pan, brought to a boil, the foam is removed and, shaking the pan, the starch diluted with cold water is poured in a trickle (1: 2).
The chicken carcass is placed on a dish and poured with sauce.
Fry-chicken (chicken fries)
Ingredients: 1 chicken 800-900 g, 100 g flour, 1 egg, 2 tbsp. tablespoons of crackers.
Preparation
Cut the gutted and scalded chicken into four parts, remove the brisket, grate the carcass inside and outside with salt, roll in flour, dip in an egg, bread in breadcrumbs and deep-fry until golden brown (about 15-20 minutes).
After draining the excess fat, put the carcass on a dish and garnish with lemon, fried potatoes and green salad, garnish with parsley.
Chicken legs
Ingredients: 300 g chicken, 50 g pork fat, 30 g starch, 1 egg, 5 g soy sauce, 1 tbsp. a spoonful of granulated sugar, 10 g of salt.
Preparation
Chop off chicken or chicken legs 1-2 cm below the knee joint and clean the bones. Then moisten the legs in a mixture of starch, eggs, soy sauce and sugar, deep-fry until golden brown, fold back and put on a plate.
Put paper papillotes on the bones and serve.
Algerian pigeon cutlets
Ingredients: 1 pigeon, 50 g dried mushrooms, 10 g flour, 1 egg, nutmeg, salt.
Preparation
Boil the prepared pigeon carcass and let it cool in the broth. Then cut the fillet out of it, shape the cutlet and beat it slightly. Separate the meat from the bones, cut it into small cubes and add the cooked and finely chopped dried mushrooms. Mix all this well, sprinkle with salt and nutmeg.
Separately prepare a thick white base sauce and add the yolk to it. Mix the sauce with the prepared mass, heat a little, and then cool.
Spread the broken fillet pieces evenly on one side with the cooled filling, bread in flour, moisten in an egg, bread again and deep-fry.
Garnish cutlets with various types of mashed potatoes - chestnuts, lentils, peas, potatoes.
Serve the caper sauce separately.
Marechal of hazel grouse under crayfish ragoul
Ingredients: 3-4 hazel grouse, 1 egg, 5-6 crackers, 400 g of deep fat.
For red sauce: 1/2 cup flour, 50 g butter, 6 pcs. fresh champignons, 1-2 pieces of truffles.
For the stew: 2/3 cup flour, 12 mushrooms, 25 crayfish, 1-2 pcs. truffles, 100 g of oil, salt.
Preparation
In order to prepare this interesting old dish, which the landowners enjoyed during the time of Gogol, you must at least have a couple of hazel grouses, which must first be plucked and scorched.
Then remove two fillets from each hazel grouse, leave the bones of the wings at the first joint, then cut the fillets along the side, stuff, sew up, roll in an egg, deep-fry or roll in an egg and breadcrumbs and fry on a wire rack.
Use red sauce as minced meat, namely: 50 g of butter and 0.5 cups of flour, dilute with 1.5 cups of broth, salt, boil two or three times, pour in a glass of Madeira, put chopped raw mushrooms, pieces 6, truffles 1 - 2 pieces, boil four times, cool, stuff the cut fillets.
Put the hazel grouse on a dish, put the following stew in the middle: season with white sauce, namely: 2/3 cup flour, 2 tablespoons of crayfish oil made from crayfish peelings, dilute with 2 cups of broth, put raw washed champignons, 12 pieces, crayfish necks, 25 pieces , boil it all together two times, you can add 1-2 pieces of chopped truffles or morels.

[Deep-fried cutlets]

Deep-fried cutlets

Zrazy with mushroom filling

Stuff the mass for cutlets made from chicken or veal with a mixture of a quarter of a chopped egg, 10 g of butter, 10 g of boiled mushrooms (you can also dry it).
Shape the patties into a rocket, roll in grated bread and deep-fry.
Ala-too cutlets (Kyrgyz cuisine)
Ingredients:
For minced meat: 170 g of lamb, 30 g of milk, 1 egg, 20 g of butter, 30 g of white bread, 3 g of herbs;
For breading: 5 g flour, 1 egg, 50 g milk, 50 g ghee for frying;
For a side dish: 20 g olives, 50 g green peas, chopped greens, 50 g squash, 10 g watering oil, 100 g French fries, spices, salt.
Preparation
Cut the minced meat with milk and yolks into flat cakes; in the middle of each, place the white of a hard-boiled egg filled with green butter. Form zrazy; grease them with lezon, bread in breadcrumbs and deep-fry.
The cutlets will need to be brought to full readiness in the oven.
Serve on croutons with vegetables and herbs.
Altai cutlet
Ingredients for 2 cutlets: 400 g pork, 1 onion, 20 g butter, 4 eggs, 4 pieces of stale white bread.
Preparation
THIS DISH LOOKS very impressive, as it resembles a large cedar cone.
Cut from the loin, one piece per serving, along with the rib bone. Beat off, salt and pepper on both sides to taste.
Prepare the filling for the cutlet: finely chop the onion and fry in margarine, add the chopped boiled egg and mix. Stuff the minced meat in the middle of the cutlet, wrap it up and shape it into a bar. Breaded the cutlet in flour, dip in an egg. Cut the white stale bread into small cubes and roll the cutlet in them so that the bread cubes are evenly distributed.
Fry the cutlet in deep fat until golden brown, until fully cooked to bring in the oven.
Moscow cutlets
Ingredients: 500 g beef, 30 g water, 100 g fat, 1 egg, 50 g milk, 1 tbsp. a spoonful of bread crumbs, 1 onion, 50 g of pickles, ground pepper, salt.
Preparation
Pass the meat through a meat grinder, season with salt and pepper, add 1/5 of the omelet and knead, then form cakes from the minced meat, put the remaining omelet mixed with browned onions on them, give the cutlets a cone shape, breaded twice in egg lezon and bread crumbs, deep-fried and cooked in an oven.
Served with a complex side dish and pickles.
The Kiev's cutlets
Ingredients: 400 g of chicken pulp, 100 g of butter, 1 egg, 70 g of wheat rusks, 50 g of fat for frying, 400 g of potatoes, 100 g of green peas, salt.
Preparation
Chicken fillet is beaten, stuffed, giving it the shape of a pear, with butter, moistened in an egg, breaded in breadcrumbs, repeat this operation twice and deep-fried.
When serving, pour over melted butter. Cutlets can be served on white bread croutons, garnished with fried potatoes and green peas.
Instead of potatoes, you can serve carrots, porcini mushrooms.
Festive cutlets
Ingredients: 200 g of beef or veal [front part), 100 g of fatty lamb, 1 onion, 1 carrot, 1 potato, 1 slice of white bread, 1-2 tbsp. spoons of milk, 1 tbsp. a spoonful of raisins, 1 egg, salt, pepper, caraway seeds, ground allspice, parsley and fat for frying.
Preparation
Cut the meat stripped from films and tendons into pieces, salt and mince. Then skip through a meat grinder again, adding potatoes, onions and bread pre-soaked in milk. Mix the resulting mass with an egg, black pepper / caraway seeds, finely chopped parsley, allspice and form 8 small cutlets, placing 2 raisins in the middle of each. Dip the cutlets in flour, deep-fry and select with a slotted spoon. Put mashed potatoes on a plate in which the cutlets will be served, on it - 4 cutlets per serving.
Serve with the fat they were fried in, with eggplant caviar, salad of fresh cucumbers, tomatoes, green onions and garlic.
Serve the cutlets only hot until the lamb fat is frozen.
Tujum-dulma (Uzbek cutlets)
Ingredients: 400 g of beef, 100 g of wheat bread, 1 onion, 2 eggs, 1 tbsp. a spoonful of breadcrumbs, 100 g of animal fats, 300 g of potatoes, 40 g of tomatoes, 100 g of red sauce, salt.
Preparation
Roll a boiled peeled egg into the cutlet mass, moisten the product in a spoon, breaded in breadcrumbs and deep-fry.
Garnish with fried potatoes with fresh tomatoes and red sauce.
Jubilee cutlet
Ingredients: 600 g soft beef, 5 cloves of garlic, 125 g butter, 3 eggs, 75 g bread crumbs, 750 g fried potatoes, 1 tbsp. a spoonful of parsley, salt and pepper to taste.
Preparation
Cut the meat into pieces, beat off, salt, pepper, grate with garlic, put a little butter in the middle. Give the cutlet an oblong shape (like a carrot), dip in a mixture of eggs, milk and flour, roll in breadcrumbs and place in a deep fryer for 10-12 minutes at 180 ° C.
Serve with deep-fried potatoes, sprinkle with butter and sprinkle with herbs.
Moskvoretskie cutlets
Ingredients: 400 g veal or pork, 150 g pike perch fillet, 1 egg, 1/4 cup milk, 60 g butter, 4 cloves of garlic, 2 tbsp. spoons of starch, 2 tbsp. tablespoons of bread crumbs, 1/2 teaspoon of sugar, salt, pepper to taste.
Preparation
Pass the meat and fish through a meat grinder twice with garlic. Add salt, sugar, ground pepper, starch, milk and melted butter. Beat the minced meat thoroughly so that it turns into a homogeneous airy mass. Form small cutlets in the form of sausages. Breaded them in breadcrumbs and deep-fry them.
Serve on the table with fried potatoes, sprinkle with tomato or sour cream sauce.
Deep-fried brains
Ingredients: 400 g calf brains, 1 egg, 2 tbsp. tablespoons of bread crumbs, 2 tbsp. tablespoons of flour, deep fat, salt, pepper to taste.
Preparation
To deep-fry brains, they must first be boiled until tender, cooled, then breaded in flour, egg and breadcrumbs and deep-fried.
Deep-fried sausages
Ingredients: 50 g yeast, 1 glass of milk, 1 tbsp. a spoonful of sugar, 1 glass of flour, 1 egg, 500 g of sausages.
Preparation
Soak a pack of yeast (50 g) in warm milk with sugar. As soon as the yeast is dispersed, add a glass of flour and one egg, knead the dough. It turns out to be stringy / flowing. Cut the sausages into rings, dip each ring into the dough and deep-fry.
Tomato sauce is best, but you can also serve mayonnaise with crushed garlic and paprika with this dish.
A variation of this dish "Curly sausages". Wieners or sausages are cut at both ends in the form of a cross and deep-fried. For a side dish, you can serve French fries and stewed cabbage.

[Deep-fried fish and seafood]

Deep-fried fish and seafood

Deep-fried carps
Ingredients: 10 small portions of carp, 2 eggs for breading, 7 cups of bread crumbs, 2 tbsp. tablespoons of flour, 2 glasses of deep fat, 2 lemons, salt, pepper to taste.
For the head waiter butter: 200 g butter, 1 tbsp. a spoonful of chopped parsley, pepper to taste.
Preparation
Clean the carp from the scales, gut through the incision on the back, cut off the head and tail, rinse, wrap in a towel and dry well. Sprinkle with salt, pepper and flour from the inside, roll in an egg and breadcrumbs, dip in hot deep fat and fry on all sides, dry on paper from fat, put on a dish with the belly down, and put the head waiter oil and a longitudinal slice of lemon into the cut on the back ... Serve sliced ​​lemons with fried carps.
Preparation of butter "head waiter": grind butter, adding lemon juice from 1/2 lemon. Pour parsley and pepper into the pounded mass.
Fried fish with a crispy crust
Ingredients: 750 g fish (or 500 g fillets), 2 tbsp each. tablespoons of vegetable oil and wheat flour, parsley or dill, black pepper and salt to taste.
Preparation
Rinse the prepared fish, salt, pepper, roll in flour, fry in vegetable oil.
Serve the fried fish sprinkled with finely chopped parsley, celery or dill. Serve fried potatoes or mashed potatoes, crumbly buckwheat porridge, pickled salads, pickles or fresh vegetables as a garnish for fish.
Fried pike perch in sweet and sour sauce
Ingredients: 800 g fish, 100 g starch, 1 egg, 120 g pork fat, 30 g soy sauce, 50 g vodka, 50 g onions, 40 g green onions, 20 g ginger, 60 g sugar, 50 g vinegar, 100 g broth, salt.
Preparation
Cut the pike perch fillet into cubes, moisten in a mixture of protein and starch diluted with cold water (1: 1), deep-fry and discard. Simultaneously boil a mixture of vodka, vinegar, starch diluted with cold water (1: 2), unfilled broth, salt, sugar, finely chopped ginger, chopped onions and green onions.
Pour the prepared mixture into a frying pan with fat and cook until thickened, stirring continuously.
Put the fish and, shaking the pan, mix it with the sauce, then pour in the melted lard.
Fried fish with fried onions
Ingredients: 750 g fish, 50 g wheat flour, 40 g vegetable oil, 30 g fat, 600 g onions, 750 g fried potatoes or boiled loose rice.
Preparation
Fillet (cod, mackerel, catfish, perch, hake, pike perch) with skin cut into pieces across the fibers, sprinkle with salt, pepper, breaded in flour, fry on both sides, put in the oven for 5 minutes. Cut the onion into rings, sprinkle with flour, put in heated fat and fry until golden brown.
Put the fish on a plate or a portioned pan, place fried potatoes cut into slices around it, and on top - fries.
Instead of potatoes, you can serve crumbly rice.
Mackerel "chestnuts"
Ingredients: 1 kg of fish fillet, 250 g of wheat bread, one and a half glasses of milk, 20 g of salt, 1 g of pepper, egg yolks.
Preparation
Cut the mackerel fillet into pieces, mince together with stale wheat bread soaked in milk (without crusts), add salt, pepper, mix well, pass through a meat grinder again, mix again and beat slightly.
Cut the resulting mass into small cakes, lay the yolks of hard eggs on each, pinch, giving the shape of a ball ("chestnut"), then dip in a raw egg, bread in stale wheat bread, cut into small cubes, deep-fry until golden brown and on Put in the oven for 3-4 minutes.
Serve with tomato sauce.
Fish fillet in beer batter
Ingredients: 400 g fish fillet.
For beer batter: 150 g flour, 1 egg, a pinch of salt, 150 ml of beer, 1 tbsp. a spoonful of vegetable oil.
Preparation
Divide 400 g of fish fillet into portions, lightly salt, dip in beer batter, deep-fry at 160 g. C for 5-7 minutes.
Serve very hot.
Fish fried with onions
Option 1
Ingredients: 1 kg of fish, 100 g of wheat flour, 500 g of onions, 100 g of ghee or vegetable oil, herbs, spices, salt to taste.
Preparation
This dish can be prepared from ice fish, mackerel, hake.
Cut the fish, wash in cold water, dry, sprinkle with salt and pepper, breaded in flour. Fry the prepared fish together with thinly chopped onions in vegetable oil and serve with fried potatoes or corn.
Sprinkle with parsley before serving.

Option 2
Ingredients: 1 kg of fish, 100 g of wheat flour, 100-200 g of onions, 150-200 g of vegetable oil, 50 g of butter, salt to taste.
Preparation
Cut off the heads of small fatty fish, gut, remove scales and fins, salt. After 15-20 minutes, roll in flour.
Heat the pan with a mixture of vegetable and butter, place the carcasses loosely and fry on both sides until tender.
Cut the onions into thin rings, fry them in butter and mix with the fish, continuing to fry, until the onions are tender (takes on a light brown color).
Then put all this in the oven for a couple of minutes.
Marinated fish
(Nigeria)
Ingredients: 500 g of fish fillet, 50 g of flour, 100 g of 9% vinegar, 100 g of water, 50 g of onion, black peppercorns, bay leaf, 1 teaspoon of curry, 50 g of vegetable oil, salt.
Preparation
Fillet of sea fish is cut into pieces 2 cm thick, salted, rolled in flour and deep-fried. Dilute the vinegar with half water, put peppercorns, laurel, onion sliced ​​into rings and cook until the onion becomes soft. Curry is diluted with vinegar, poured into boiling marinade and boiled for another 2 minutes.
The fish filled with marinade is kept in the refrigerator for 24 hours.
Fish in dough
Ingredients: 750 g fish, 2 cups flour, 1 tbsp. a spoonful of vegetable oil, 3 egg whites, salt to taste.
For the marinade: 1/2 cup lemon juice, 1 tbsp. a spoonful of vegetable oil, pepper, salt to taste.
Preparation
Cut the fish fillet into small pieces, sprinkle with marinade and leave for 1-2 hours. Prepare a dough from water, flour, vegetable oil and salt, add whipped proteins into it.
Dip pieces of fish in the dough and. fry in a deep fat fryer for 4-6 minutes at 160 ° С
Don zrazy
Ingredients: 1 kg fish fillet, 3-4 onions, 1 cup bread crumbs, 2-3 slices of wheat bread, 1/3 cup milk, 50 g butter, 3 eggs, 1/2 cup flour, parsley, 2 cups butter vegetable (for deep fat), salt, ground pepper to taste.
Preparation
Cut the fish fillet into wide slices, beat them with a hoe to a thickness of 0.5 cm, salt, sprinkle with lemon juice and leave in the refrigerator while the minced meat is being prepared.
Prepare the minced meat: chop the onion, sauté, 2 hard-boiled eggs, chop, soak the bread in water or milk, mix everything with finely chopped parsley, salt and pepper.
Wrap the minced meat in pieces of fish, roll in flour, egg slices and breadcrumbs.
Pour vegetable oil into a deep frying pan and fry the zrazy in it.
Fish fried in breadcrumbs
Ingredients: 750 g fish (or 500 g finished fillet), 1/4 cup milk, 1 lemon, 1/2 cup crushed crackers, 1 egg, 2 tbsp. tablespoons of wheat flour, 100 g of fat for roasting.
Preparation
Rinse the prepared fish, dry on a napkin, season with salt, sprinkle with pepper, roll in flour first, and then, moistened with an egg, diluted milk (1/4 cup per 1 egg), roll in breadcrumbs. Fry the fish in fat 10-15 minutes before serving.
Serve the fish on a preheated dish, garnish with lemon slices and garnish with parsley branches. Instead of lemon, you can serve cold mayonnaise with gherkins or hot tomato sauce.
For garnish - salad, pickled apples, mashed potatoes.
This is how pike perch, bream, carp, carp, crucian carp, navaga, tench, smelt, sturgeon and other fish are fried.
Deep-fried fish (navaga)
Ingredients: 1 kg of navaga, 1.5 kg of potatoes, 1 glass of milk, 250 g of fat, 50 g of wheat flour, 0.5 g of ground pepper, 1 lemon, pepper, salt.
For the sauce: 2-2.5 cups of fish broth, 30 g of wheat flour, 75-100 g of tomato puree, 50 g of fat, 100 g of onions, 40 g of roots (carrots, parsley, celery), 1 bay leaf, 1 a pea of ​​allspice, 10-15 g of sugar, salt and ground pepper to taste.
Preparation
Cut off the head of the navaga, remove the skin, chop off the tail, cut out the dorsal fin, remove the insides (except for caviar and milk) and rinse well. Pour the prepared fish with milk for 2–3 hours and put in a cold place.
Peel and boil the potatoes in boiling salted water. Prepare tomato sauce.
Remove the navaga from milk, salt, sprinkle with ground pepper, breaded in flour (or sequentially roll in flour, moisten in an egg lezon and breaded in crumb of stale white bread in crumbs). Deep-fry the prepared fish.
Place the cavaga on hot plates before serving. You can also serve fried potatoes, fried parsley in fat, tomato sauce or mayonnaise with gherkins.
Smelt, pike perch, whitefish, sturgeon, stellate sturgeon, beluga, sea bass, salmon are also prepared.
Egyptian fried fish
Ingredients: 500 g of fish, 3-4 juniper cones, a few peas of black pepper, 1 teaspoon of caraway seeds, 3-4 cloves of garlic, 1 lemon, flour, fat, lettuce, salt.
Preparation
Crush juniper cones, black pepper, caraway seeds and garlic in a mortar. Add lemon juice. Spread this mixture on peeled and washed sea fish, which should be cut in advance with a sharp knife obliquely along the back (if the fish is very large, cut it into pieces).
Soak for an hour, then roll in flour and fry in very hot fat.
Serve with a garnish of well-washed whole lettuce leaves.
Fried cod
Ingredients: 600 g cod, 30 g wheat flour, 75 g ghee or sunflower oil, 125 g onions, 750 g garnish, pepper and salt to taste.
Preparation
Cut fish with skin and bones or fillets with skin without bones into portioned pieces, sprinkle them with salt, pepper, breaded in flour and fry in ghee or sunflower oil.
Serve fish with fried or boiled potatoes, buckwheat crumbly porridge, cucumber or tomatoes.
Fish cutlets in Odessa
Ingredients: 700 g fish fillet, 150 g butter, 2 eggs, 100 g wheat flour, 100 g bread crumbs, 150 g vegetable oil, 250 g white wheat bread, 50 g chopped parsley, 300 g pickles.
Preparation
Beat off the fish fillet, roll it up, putting an oblong piece of butter inside, bread in flour, moisten in an egg lezon, bread in bread crumbs and deep-fry.
Serve on croutons with vegetable garnish and pickles, sprinkle with chopped herbs.


Fried cod
Ingredients: 600 g of cod, 250 g of onions, 75 g of sunflower oil, 750 g of garnish, herbs, pepper, salt.
Preparation
Cut the cod fillet into small pieces, sprinkle with salt and pepper. Finely chop the onions and fry in sunflower oil, add the chopped cod and fry until tender.
Serve with fried potatoes and herbs.
Fried cod with bell peppers and tomatoes
Ingredients: 600 g cod fillet, 30 g wheat flour, 100 g sunflower oil, 750 g fresh tomatoes, 250 g paprika, 25 g lemon peel, 500 g garnish, pepper, salt.
Preparation
Cut the lemon zest into thin strips, scald with boiling water, dry and lightly fry in sunflower oil, add thinly sliced ​​sweet peppers and simmer. Cut the tomatoes into 1 cm slices and brown lightly.
Cut cod fillet into portions, sprinkle with salt, pepper, breaded in flour and fry in sunflower oil.
Put the fish on the tomatoes, pepper with lemon zest on top.
As a side dish - crumbly rice.

[Fried pike perch]

Fried pike perch
Ingredients: 800 g fish (or 600 g fillet), 50 g wheat flour, 90 g ghee or sunflower oil, 50 g butter, 1 lemon, 450 g side dish, herbs, pepper, salt.
Preparation
Portions of fish, cut with skin and bones, or fillets without skin and bones, salt, sprinkle with pepper and breaded in flour. Place in a skillet with heated sunflower or ghee and fry on both sides until crispy.
Serve the finished fish with oil and fried potatoes. Put a slice of lemon on top of the fish and sprinkle with parsley.
Pike perch fries breaded in flour
Ingredients: 800 g fish fillet, 60 g wheat flour, 60 g deep fat, 600 g garnish, 200 g sauce (or 300 g cucumbers or tomatoes, or 1/2 lemon), pepper, salt.
Preparation
Cut fish fillets without skin and bones into wide pieces (1 piece per serving) or small pieces (4-6 per serving) in the form of 1.5x8 cm cubes. The fish can be soaked in salted milk before frying. Sprinkle with pepper, breaded in flour, immediately immerse in deep fat, heated to 180 ° C, and keep there until a crispy brown crust forms on it.
Fried fish, if it has not yet fried until tender, put in the oven for 3-5 minutes.
When serving, place a slice of lemon on the fish, fried potatoes on the side. Instead of lemon, you can serve tomato sauce, or mayonnaise with gherkins, or cucumbers and tomatoes.
You can also cook cod, pike, catfish, burbot, navaga, flounder, halibut.
Pike perch fries, breaded in breadcrumbs
Option 1
Ingredients: 600 g fish fillet, 30 g wheat flour, 1 egg, 100 g white bread crumbs, 60 g deep fat, 75 g green oil, 750 g garnish, 500 g sauce, 1/2 lemon.
Preparation
To prepare this dish, you can also use small pike perch weighing up to 300 g. After peeling and gutting small fish, make deep cuts on both sides of the fin, cut out the ridge without separating the fillet from the head and tail, remove the rib bones.
Cut the fish into ribbons (20-25 cm long, 3-4 cm wide, 1.5-2 cm thick) or in the form of rhombuses, which are cut diagonally from corner to corner.
Breaded the prepared fish in flour, moisten in an egg and brew again in breadcrumbs or white bread crumbs. Roll the fish cut into ribbons in the form of eights and string on a metal skewer to maintain its shape; fish, cut into rhombuses, and turn out whole perches.
You need to deep-fry the fish for 3-5 minutes, then put it in a heated oven and fry for another 3-5 minutes.
When serving on fish, add a slice of lemon or green oil. Garnish - fried potatoes or fried parsley. Serve the sauce (tomato, mustard or mayonnaise with gherkins) in a gravy boat.
Whitefish are also fried.

Option 2
Ingredients: 600 g fish, 2 eggs, 4 tbsp. tablespoons flour, 1/2 lemon, 2 tbsp. tablespoons of ground crackers, salt to taste.
Preparation
Cut the fish into rhombuses, breaded in flour, moisten in an egg, again breaded in breadcrumbs. Fry in a deep fat fryer for 6-7 minutes at 160 ° C.
When serving, put lemon slices on the fish slices. As a side dish - fried potatoes or fried parsley.
Serve separately tomato or mustard sauce or mayonnaise with gherkins.
Pike perch fried in dough
Ingredients: 500-600 g of pike perch fillet, 2 cups of vegetable oil (for deep fat), salt, pepper to taste.
For the dough: 1/2 cup flour, 2 eggs, 1/2 cup milk, salt to taste.
Preparation
Knead the dough from flour, milk and egg yolks with salt, stir it well so that there are no lumps, and carefully add the beaten egg whites. Cut the fish fillet into small pieces, season with salt, pepper and dust with flour.
Pour oil into a deep frying pan or deep fryer, heat it well. Pieces of fish should be pricked with a fork and dipped in the dough and immersed in boiling oil. When ready, remove from the oil and put on a sieve to drain the fat. Place the fried pieces of fish on a dish covered with a paper napkin and serve like that.
Any other fish can be used instead of pike perch. If the fish is small, then it is dipped in the dough and fried whole.
Chinese pike perch
Ingredients: 1 kg of fish, 5 g of monosodium glutamate, 10 g of crackers, 5 g of sesame oil, 1 g of allspice, 10 g of fresh ginger, salt.
Preparation
Soak the chopped pike perch fillet for 10-15 minutes in soy sauce mixed with sesame oil, glutamate, finely chopped ginger, young allspice and salt.
Then breaded the pieces of fish in flour, brush with a beaten egg and bread again, this time in breadcrumbs, and then deep-fry.
Discard the finished fish, cut into pieces and put on a plate.
Pepper (huajie) mixed with salt is served separately.
Pike perch fries
Ingredients: 2 pike perch, 1 egg, 1 tbsp. spoon of milk, 1 tbsp. a spoonful of wheat flour, 4 tbsp. tablespoons of white ground crackers, 1/2 cup of vegetable oil, 6 potato tubers, 1/2 lemon, 1 cup of tomato sauce, parsley, salt, pepper.
Preparation
Without peeling the scales, cut the pike perch lengthwise along the back into 2 halves, cut off the backbones and rib bones, remove the skin, rinse. Cut the pulp into long strips (20-25 cm), sprinkle with salt and pepper, roll in flour, dip in an egg beaten with milk, roll in breadcrumbs, roll up at both ends in the form of a roll, chop with a thin wooden skewer so as not to turn around.
Fry the prepared pike perch rolls in deep fat in hot vegetable oil (3-4 minutes), remove from the fat with a slotted spoon. Place in a frying pan and place in the oven, where cook until tender within 5-7 minutes.
Put the finished pike perch on a dish, without removing the skewer, decorate with lemon slices.
Garnish with fried potatoes, sprinkle with herbs, serve tomato sauce separately.
Fried pike perch rolls
Ingredients: 1 kg of pike perch or pike perch fillet, vegetable oil for deep fat, 10 pcs. champignons, 4 slices of white bread, 2 tbsp. tablespoons of crushed crackers, 2 eggs, deep fat.
Preparation
Pike perch fillet, peel, trim the top skin, cut into oblong thin layers, beat off carefully with a chop, spread on a board and sprinkle with salt and pepper, put a row of chopped and fried mushrooms on each. Sprinkle with grated bread from the crusts, roll the fillet into rolls and roll first in flour, then in an egg and sprinkle with crushed breadcrumbs.
15 minutes before serving, fry in hot deep fat, dry and put on a dish, shifting the fried parsley.
At the same time, red sauce with mushrooms is served separately.
Grilled pike perch
Option 1
Ingredients: 750 g fish, 100 g butter, 100 g stale white bread crumbs, 500 g garnish, 250 g sauce or 1/2 lemon, pepper, salt.
Preparation
Sprinkle pike perch fillet with skin with salt and pepper, moisten with melted butter, breaded in white bread crumbs, sprinkle with butter, put on a heated and greased rack and fry on both sides. If the fish is not fried during the formation of a crispy crust, put it in the oven.
Serve with fried potatoes. Put a slice of lemon on the fish and serve separately mayonnaise with gherkins.
You can also cook flounder, halibut, etc.

Option 2
Cut the prepared pike perch into 1.5 cm thick pieces, season with salt, sprinkle with black pepper and stand for 30 minutes.Then dip in sunflower oil and fry on a wire rack.
Serve with lemon slices and chips or mayonnaise.
Fried carp
Ingredients: 1 kg of fish, 100 g of wheat flour, 150 g of vegetable or ghee, herbs, pepper, salt to taste.
Preparation
Portion pieces of fish, cut with skin and bones, or fillets without skin and bones, sprinkle with salt and pepper. Breaded in flour, put in a pan with heated oil and fry on both sides until crispy crust forms.
Pour the finished fish with butter and serve with fried potatoes, crumbly buckwheat or other porridge, seasoned with ghee. You can add a steep chopped egg to buckwheat porridge.
You can also cook carp, cod, crucian carp, pike perch, pike, catfish, burbot.


Fried bream with buckwheat porridge and tomato sauce
Ingredients: 1 kg of bream, 300 g of buckwheat, 50 g of fat, ground pepper and salt to taste.
For the sauce: 2-2.5 cups of fish broth, 75-100 g of tomato puree, 30 g of wheat flour, 30 g of butter, 40 g of onions and roots, 10-15 g of sugar, pepper, salt.
Preparation
Cook crumbly buckwheat porridge.
Clean the bream from scales, chop off its fins, tail and head, cut the abdomen and remove the insides. Rinse the fish thoroughly and cut into pieces of equal amount of pulp. 30-40 minutes before the end of cooking porridge, dry the pieces of bream, sprinkle with salt / ground pepper, roll in flour, fry on both sides in a hot skillet with fat and bring the stove or oven to readiness over low heat. Make tomato sauce
Transfer the prepared fish to hot plates, add tomato sauce to the side and put buckwheat porridge seasoned to taste with salt and butter.
Small bream can be roasted whole (remove gills).
Large bream can be stuffed with ready-made buckwheat porridge and fried in a hot oven.
Fried bream with potatoes
Ingredients: 600 g of fish, 30 g of wheat flour, 75 g of sunflower or ghee, 750 g of garnish, pepper, salt.
Preparation
Portions of fish with skin and bones, cut from fillets or round slices, sprinkle with salt, pepper, breaded in flour and fry in sunflower or ghee, then bring to readiness in the oven.
Serve with fried potatoes or mashed potatoes, cucumbers, tomatoes.
Bream, fried in vegetable oil, is also served cold: with vinaigrette, pickled beets, cabbage.
Fried catfish with nut sauce
Ingredients: 1 som, wheat flour, vegetable oil for frying, 2 eggs, lemon juice, parsley, black pepper, salt.
For the sauce: 1 cup of nut kernels, 1/2 slice of stale white bread (no crusts), 4-5 cloves of garlic, 3 tbsp. tablespoons of sunflower oil, 2-3 tbsp. tablespoons of vinegar.
Preparation
Peel and rinse medium sized catfish. Cut into slices about 1.5-2 cm thick, season with salt and season with salt for 15-30 minutes, then roll in flour and fry in well-heated oil.
Place the finished fish around the edges of the dish, sprinkle with finely chopped parsley and sprinkle with lemon juice.
Preparation of the sauce: crush peeled nuts, add to them a soaked and squeezed slice of bread, crushed garlic, sunflower oil and vinegar. Stir the mixture well and dilute with lukewarm water to form a moderately thick sauce. Beat the sauce well and place in the middle of the fish dish.
Hard-boiled eggs, cut each into 4 pieces, salt and place between fish pieces.
Fried catfish with lemon

Cut the fish into thicker slices (see previous recipe). Rub with a mixture of salt, ground black pepper, ground cloves and lemon zest. Withstand 0.5 - 1 hour. Then roll in flour and fry.
Serve the fried fish with lemon slices.
Roasted halibut

Before frying, moisten portions of halibut with vinegar, sprinkle with salt and pepper and leave for 2 hours, then breaded in flour and fry.
Drizzle with oil before serving.
Flounder, halibut fries, breaded in flour
Ingredients: 600 g fish, 30 g wheat flour, 50 ml milk, 75 g deep fat, 40 g butter, 1/2 lemon, 750 g garnish, pepper, herbs, salt.
Preparation
Sprinkle portions of fish soaked in milk with salt and pepper, breaded in flour and deep-fried.
Garnish the finished fish with fried potatoes, pour over with oil, put a slice of lemon on top and sprinkle with parsley.
Flounder, halibut fries, breaded in breadcrumbs
Ingredients: 600 g fish, 30 g wheat flour, 1 egg, 100 g ground white bread crumbs, 60 g deep fat, 750 g garnish, 250 g mayonnaise (or 250 g tomato sauce, or 1/2 lemon), pepper, salt ...
Preparation
Sprinkle prepared portions of fish with salt and pepper, breaded in flour, moisten in an egg, breaded again in breadcrumbs and deep-fried.
Garnish the cooked fish with fried potatoes and a slice of lemon.
Instead of lemon, you can serve separately tomato sauce or mayonnaise with gherkins.
Flounder, halibut, fried with tomatoes
Ingredients: 600 g of fish, 30 g of wheat flour, 750 g of fresh tomatoes, 75 g of sunflower or ghee, herbs, pepper, salt.
Preparation
Sprinkle portions of fish without skin and bones with salt and pepper, breaded in flour and fry in sunflower or ghee. Put the halves of toasted tomatoes (without skin and seeds) on the finished fish, sprinkle with parsley.
Serve in a skillet.
Stir-fried flounder, halibut
Ingredients: 750 g fish, 30 g wheat flour, 150 g sunflower or ghee, 250 g onions, 750 g fried potatoes, 500 g fresh tomatoes, 5 g garlic, herbs, pepper, salt.
Preparation
Cut the fillet of flounder or halibut into large noodles, sprinkle with salt, pepper, breaded in flour and fry in sunflower or ghee.
Mix the prepared fish with separately fried onions and potatoes. Put all this on a dish, garnish with toasted tomato halves and sprinkle with parsley mixed with garlic.

[Fried mackerel with cheese]

Fried mackerel with cheese
Ingredients: 1 kg of frozen mackerel, 100 g of Dutch cheese, 2 tbsp. tablespoons of wheat flour, 1/2 cup of vegetable oil, salt to taste.
Preparation
Cut the mackerel into fillets with boneless skin, salt, cut into 2 small pieces per serving. Put a slice of cheese between them and connect everything with a match, purified from sulfur. Breaded the fish in flour and fry on both sides in a pan in hot oil. Then remove the matches.
Serve with fried potatoes / fresh cabbage salad, pickled onions, vegetables.
Caucasian mackerel
Ingredients: 1 kg of frozen mackerel, 2 tbsp. tablespoons of vegetable oil, 1 onion, 1 lemon, parsley, black pepper and salt to taste.
Preparation
Defrost the mackerel, cut into fillets with skin and rib bones (the fish is cut from the back, without touching the abdominal cavity, the spinal bone is removed, gutted and spread). Sprinkle the prepared fish with salt, pepper, chopped parsley, chopped onions, sprinkle with lemon juice and refrigerate for marinating for 30-40 minutes. Then fry the mackerel in a pan in vegetable oil until golden brown.
Serve with pickled onions or green onions, fresh tomatoes and a spicy tomato sauce.
Breaded mackerel
Ingredients: 700 g of fish, 100 g of white ground crackers, 600 g of deep fat, 1/2 lemon, 150 g of olives.
Preparation
With a sharp knife, remove the bones from several fresh mackerels (you can take gobies) and give the resulting fillets a round or rectangular shape. Season with salt, sprinkle with black pepper and pour over the juice of 1 lemon (or citric acid diluted in a small amount of water) and stand for about 30 minutes. Then roll in breadcrumbs and fry. Place on a suitable plate and garnish with lemon slices and olives.
Serve with a salad of cauliflower and olives.
Fried horse mackerel
Ingredients: 800 g of fish, 50 g of wheat flour, 500 g of eggplant, 500 g of tomatoes, 100 g of white ground bread crumbs, 300 g of deep fat, 1/2 lemon.
Preparation
Peel some horse mackerel. Season with salt, sprinkle with black pepper, roll in flour and fry.
Fry the eggplants and red tomatoes separately, cutting them into slices about 1 cm thick. Place the fish in the middle of an oblong dish, Lay the tomatoes on one side and the eggplants on the other.
Sprinkle them with a small amount of finely chopped parsley and garnish with lemon.
Navaga fries, breaded in breadcrumbs
Ingredients: 600 g fish, 30 g wheat flour, 1 egg, 100 g ground white rusks, 600 g deep fat, 1/2 lemon, 750 g garnish.
Preparation
Breaded the fish in flour, eggs and breadcrumbs and deep-fry, then put in the oven for 2-3 minutes.
Serve with fried potatoes and a slice of lemon.
Danish fried herring
Ingredients: 1 kg of fish, 50 g of bacon, 100 g of wheat flour, 1 egg, 150 g of white ground crackers, mustard, salt to taste.
Preparation
Cut fresh herring into a clean fillet, season with salt, sprinkle with vinegar and grease with mustard on both sides. Breaded first in flour, then in egg and white breadcrumbs. Cut the bacon into cubes and melt. Fry the fish in this fat on both sides until tender.
Serve with mashed potatoes.
Fried mullet
Ingredients: 600 g fish, 30 g wheat flour, 75 g sunflower or ghee, 1/2 lemon, 750 g side dish, herbs, pepper, salt.
Preparation
Sprinkle portions of fish with salt, pepper, breaded in flour, fry in oil on both sides until crisp.
Serve the finished fish with oil and fried potatoes. Put a slice of lemon on the fish. Sprinkle with parsley or dill.


Red mullet (sultanka) in breadcrumbs
Ingredients: 750 g fish, 30 g wheat flour, 100 g white bread crumbs, 1-2 eggs, 60 g deep fat, 500-750 g side dish.
Preparation
Peel the fresh red mullet, wash, put it on a wooden hairpin in a ring-like pattern, sprinkle with salt, bread in flour, then moisten in an egg, in bread crumbs, fry in sunflower or ghee or in a large amount of fat heated to 160 - 180 ° FROM
Immediately after frying the fish, take out the hairpins and serve it with beans in tomato sauce or with cucumbers, tomatoes, green salad.
Fresh sprat fried with onions
Ingredients: 400 g fresh sprat, 50 g wheat flour, 75 g sunflower oil, 100 g onions, 500-750 g side dish.
Preparation
Sort the fish, separate impurities and other fish, wash thoroughly in cold water, transfer to a sieve or colander and let the water drain completely, then salt.
Breaded the prepared fish in flour just before frying. Heat vegetable oil in a frying pan, fry the chopped onions in it, then put the fish breaded in flour and fry, gently stirring it, over high heat until tender.
Serve with fried or boiled potatoes, cucumbers, tomatoes or sauerkraut. You can also cook hamsa, sprat, herring.
Fried herring
Ingredients: 700 g herring, 20 g wheat flour, 1 egg, 75 g sunflower oil or lard, 750 g side dish, 400 g sauce, salt.
Preparation
Cut the Baltic herring, rinse, dry with a napkin, sprinkle with salt, then dip it in the egg-flour mixture and fry on both sides in a pan with butter.
Serve the fish with boiled potatoes, mashed potatoes or stewed peas. Serve the tomato sauce separately.
Baltic herring fried with tomato paste
Ingredients: 400 g of Baltic herring fillet, 50 g of tomato paste, 30 g of wheat flour, 1 egg, 60 g of white ground crackers, 50 g of sunflower oil, 30 g of butter, 750 g of garnish, dill, salt.
Preparation
Wash the Baltic herring and remove the bones, cut into fillets. Cover one fillet on the inside with a layer of tomato paste and salt and cover with another fillet.Each two fillets, sandwiched with tomato paste, are breaded first in flour, then moistened with a beaten egg, in breadcrumbs and deep-fried until tender.
When serving, pour the herring over with butter, serve with fried or boiled potatoes and sprinkle with dill.

Baltic herring fried with eggs
Ingredients: 500 g fresh herring, 25 g wheat flour, 2 eggs, 30 g cooking oil, salt to taste.
Preparation
Cut the Baltic herring, salt, moisten in a mixture of eggs and flour and fry in fat on both sides.
Serve with boiled potatoes, mashed potatoes or stewed peas.
Herring in batter
Ingredients: 450 g herring fillet, 25 g vegetable oil, 1 g citric acid, 10 g greens, 150 g wheat flour, 1-2 eggs, 150 ml milk, 5 g sugar, 75 g deep fat, 400 g tomato sauce or 250 g mayonnaise, pepper, salt.
Preparation
Cut herring into boneless fillets, sprinkle with fine salt and leave for 10-15 minutes. Then sprinkle with lemon juice or citric acid, sprinkle with sunflower oil, sprinkle with ground pepper and finely chopped parsley, lay one fillet on top of another in a non-oxidizing dish and keep in the cold for at least 30 minutes. Before frying the fish fillets, roll each one individually in a spiral, starting with the tail, skin inward and fasten with wooden pins.
To prepare the dough, put salt, sugar in milk or cold water, pour in vegetable oil, add flour and stir so that a homogeneous semi-liquid dough is obtained, add proteins whipped into a thick foam, gently stirring the mass from bottom to top.
Dip the prepared fillet in the dough, dip in deep fat, heated to 160-170 ° C, and fry until golden brown on the surface. If the fish is not completely fried, put it in the pan and place in the oven for a few minutes.
Serve the fish immediately after frying: remove the pins and place the fish on a dish or plate covered with a paper napkin.
Serve the tomato sauce separately.
Hamsa fresh fries breaded in flour
Ingredients: 500 g of fish, 50 g of wheat flour, 75 g of deep fat, 500-750 g of garnish.
Preparation
Process fresh fish and prepare for roasting in the same way as fresh sprat fried with onions. Heat the fat (deep fat) to 160-170 ° C, immerse the fish breaded in wheat flour in it and fry over high heat for 5-6 minutes. Remove the fried fish from the fat onto a wire sieve and drain.
Serve fish immediately after frying. For garnish - boiled beans in tomato sauce or fried potatoes.
In addition, fish can be served with pickled or pickled vegetables (beets, cabbage, cucumbers, tomatoes, watermelon, etc.).
You can also cook sprat, sprat, smelt, herring.
Fried snacks with onions
Ingredients: 1 kg of smelt, 30 g of wheat flour, 500 g of onions, 100 g of ghee, sunflower or any vegetable oil, 750 g of garnish, herbs, pepper, salt.
Preparation
Sort the fish, wash in cold water, dry, sprinkle with salt and pepper and breaded in flour.
Thinly chop the onion, fry it, put the prepared fish in it, fry over high heat.
Serve with fried potatoes, sprinkled with parsley.
Fried ruff fillet
Ingredients: 500 g of fillet of ruffs, 30 g of wheat flour, 75 g of butter or ghee, 1 lemon, herbs, salt.
Preparation
Sprinkle the ruff fillet with salt, breaded in flour and fry in a pan with ghee.
Ready-made ruffs can be served in the same frying pan or transferred to another, pour over melted butter, heat on the stove and sprinkle with herbs.
Serve with a lemon wedge.
Fried smelt
Ingredients: 30 pieces of smelt, 6 eggs, 7-8 tbsp. tablespoons of wheat flour (you can mix it with ground sifted breadcrumbs), vegetable oil for frying, salt.
Preparation
Clean the smelt, remove the insides (you can make a hole at the head or open the abdomen).
After that, rinse the fish well, salt, leave for about 1 hour, then dip in beaten eggs with a little water, roll in flour and fry in heated vegetable oil.
Serve with fresh vegetable salad.
Fried smelt, breaded in flour
Ingredients: 750 g smelt, 30 g wheat flour, 60 g deep fat, 750 g garnish, 1/2 lemon, salt to taste.
Preparation
Peel the smelt, gut, rinse, salt, bread in flour, deep-fry and serve with fried potatoes and lemon.
Fish fried in dough
Option 1
Ingredients: 500 g of finished fillet, 5 tbsp. tablespoons of wheat flour, 3 tbsp. tablespoons of vegetable oil, 1/2 lemon, 2 eggs, 100 g of fat for frying, black pepper, salt.
Preparation
To prepare the dough: In a bowl, combine flour and salt with 2 tbsp. tablespoons of vegetable or butter melted butter, then dilute with warm water (1/2 cup) so that there are no lumps. Cover the bowl with the dough and let stand.
Cut the fish fillet into slices 1 cm thick and 5-7 cm long, sprinkle with salt, pepper, chopped herbs. Squeeze the juice of half a lemon onto the fish, add 1 tbsp. a spoonful of vegetable oil, mix and leave for 15-20 minutes.
10-15 minutes before serving, add 2 egg whites, whipped into a foam, to the dough. Take each piece of fish with a fork and dipped in the dough, immerse it in hot fat. When frying, shake the pan with fish so that the pieces of fish are washed with fat.
When serving, put the fish in the form of a pyramid on a heated dish, put a paper napkin on it, and decorate with parsley. Serve separately mayonnaise with gherkins or hot tomato sauce.
Garnish - lettuce and boiled potatoes with butter.

Option 2
Ingredients: 700 g frozen fish fillet (hake, cod, catfish, sardines, perch), 1 glass of wheat flour, 2 glasses of milk, 2 tbsp. tablespoons of vegetable oil for the dough, 2 eggs, 200-300 g of vegetable oil for frying, 1 lemon, black pepper and salt to taste.
Preparation
Cut the fish fillet into small pieces 3-4 cm thick, put in an enamel pan, add salt, pepper, sprinkle with lemon juice, mix and refrigerate for marinating for 20-30 minutes.
Dough preparation: add warm milk, vegetable oil to the flour, stir so that there are no lumps, salt and leave for 10 minutes. Beat the egg whites, add, stirring gently.
Dip each piece of fish into the dough and fry in hot oil for 2-3 minutes until golden brown.
Serve with mayonnaise and lemon wedges.

Option 3
Ingredients:
For the marinade: 1 teaspoon of salt, 0.5 teaspoon of sugar, 1/2 cup of 3% table vinegar, black pepper, 1/2 cup of vegetable oil, 2 tbsp. tablespoons of chopped parsley.
For the dough: 2 eggs, 1/2 teaspoon of salt, 1 glass of milk, 1 glass of flour, 1 tbsp. a spoonful of vegetable oil.
Preparation
Prepare the marinade by mixing vinegar with olive oil and adding salt, pepper and finely chopped parsley.
Dip 600 g of fish fillet, cut into pieces, into this mixture. Put in the refrigerator for 30 minutes. Prepare the dough: add salt to 2 yolks, 1 glass of milk, 1 glass of flour, 1 tbsp. a spoonful of vegetable oil. Let the dough stand for 10 minutes and then add 2 beaten egg whites.
Dip the pieces of fish into the dough and fry in a large amount of oil until brown.
While the fish is hot, you can sprinkle it with grated cheese.

Option 4
Ingredients: Fish fillets, cooking oil or oil for frying.
For the dough: 200 g flour, 4 raw yolks, 1/2 cup cream or milk, 4 whipped whites, sugar, black pepper, salt to taste.
Preparation
Peel the fish, wash, separate the fillet from the bones. Chop large pieces, and small fish can be left whole.
Chop fillet pieces on a fork, dip in the dough, and it should be thick enough and envelop the product well, fry on both sides in highly heated fat until golden brown.
Serve hot with vegetables, mashed potatoes, herbs.

Option 5
Ingredients: 500 g of fish fillet, 200 g of flour, 200 ml of milk, 1 teaspoon of vegetable oil, 2 eggs.
Preparation
Cut the fish fillet into pieces 1 cm thick, 5-6 cm long, marinate for 20-30 minutes in a mixture of vegetable oil, diluted citric acid (or lemon juice), salt, pepper and chopped parsley.
Prepare the dough: put yolks, salt, a little vegetable oil, flour in warm milk and knead a thin dough. Then add the egg whites, whipped into a strong foam. Mix the dough gently.
Chop a piece of fish on a fork and dip it into the dough, then quickly dip it into melted butter (it is better to do this in a deep fryer) for 2 minutes.
Place the finished fish on a dish with a linen napkin. Serve with lemon wedge and deep-fried parsley. Serve separately the sauce - mayonnaise with gherkins.
The mayonnaise sauce is prepared as follows: add finely chopped pickled or pickled cucumbers, peeled from skin and seeds, to the finished mayonnaise, you can add a little Kubansky sauce or mild ketchup.

[Fried small fish (French cuisine)]

Fried small fish (French cuisine)
Ingredients: 1 kg of small fish, some milk, 2 tbsp. tablespoons of wheat flour, 1 glass of beer, oil for roasting.
Preparation
Rinse and clean the fish well. Wrap in a napkin to dry, and pour in a little fresh milk.
Make a batter with flour and beer.
Dip each fish in the dough and fry in highly heated oil.
Place the fried fish in a slide on a dish, sprinkle with finely chopped parsley and garnish with lemon slices.
Fried snacks in dough
Option 1
Ingredients: 500 g fresh smelt, 200 g wheat flour, 1 egg, 200 ml milk, 100 g deep fat, 500-750 g side dish, black pepper, salt.
Preparation
Sort fresh smelt, wash in cold water, dry, sprinkle with salt and pepper.
Before serving, string smelts on a fork, 2-3 pcs. together, dip in semi-liquid dough and dip in fat heated to 160-170 ° C.
Serve the fish immediately after frying with cabbage or red cabbage salad, potato salad or pickled beetroot.

Option 2
Ingredients: 1 kg of smelt, 1 glass of flour, 1/2 tbsp. tablespoons of olive oil, 1 glass of water, beer or sour cream, 2 proteins, 200 g of oil or deep fat, salt.
Preparation
Wash smelt, salt, squeeze almost dry.
Prepare the dough: a glass of flour, 1.5 tbsp. tablespoons of olive oil, a little salt, 1 glass of water (white beer or sour cream), stir 2 whipped proteins into foam.
Dip smelt into this dough and fry in hot oil or deep fat.
Sturgeon cutlets breaded in mushroom sauce
Ingredients: 1 kg of fish, 150 g of butter, 100 g of flour, 40 g of dried porcini mushrooms, 1/4 cup of cream, 1/2 cup of fish broth, 2 eggs, 1/2 cup of grated stale bread.
Preparation
Cut the fish into slices the thickness of a finger, put in a deep frying pan in one row, add 1/2 cup of broth, cover with a lid, put on low heat and bring natural cutlets to readiness. Cool down.
Preparation of the sauce: boil the mushrooms in a little water until soft, finely chop and simmer in oil (1 teaspoon). Grind flour and butter, dilute with hot fish broth, add cream and mushrooms.
Cook, stirring occasionally, until the sauce is similar in consistency to mashed potatoes.
Season with salt or lemon juice. Grease the fish thickly with the sauce and refrigerate so that the sauce hardens well.
Roll the frozen cutlets in grated white bread and quickly fry in boiling deep fat (just let it brown).
Serve with green peas.
Fish in Riga-style dough
Ingredients: 750 g fish, 2 cups flour, 1 tbsp. a spoonful of vegetable oil, 3 egg whites, salt to taste.
For the marinade: 1/2 cup lemon juice, 1 tbsp. a spoonful of vegetable oil, pepper, salt to taste.
Preparation
Cut the fish fillet into small pieces, sprinkle with marinade and leave for 1-2 hours. To prepare the marinade, add lemon juice, 3 egg whites, salt to taste to the vegetable oil.
Prepare a dough from water, flour, vegetable oil and salt, add whipped proteins into it.
Dip pieces of fish in the dough and fry in a deep fat fryer for 4-6 minutes at 160 ° C
Fish in Indonesian
Ingredients: 200 g of rice, 400 g of fish fillets, 1/2 cup of chicken broth, 2-3 onions, 1 small lemon, 3 tbsp. tablespoons of cream, 1 banana, 2 tbsp. tablespoons of flour.
Preparation
Boil rice in salted water. Cut half the onion into cubes and fry until light golden brown. Add some chicken stock. Pour over the rice with cold water, drain, salt and heat.
Divide the fish fillet into ten parts, sprinkle with lemon juice, set aside for half an hour, then salt the prepared fish pieces, dip in cream and roll in flour. Fry in a deep fat fryer for 4-6 minutes at 160 ° C
Decorate the rice with fried banana halves and onion rings, and serve ketchup with the fish.
Fried fish with garnish
Ingredients: 800 g of fish, 1 kg of potatoes, 1 glass of deep fat, ground pepper, salt.
Preparation
Cut the prepared fish into cubes, salt / keep in the cold for half an hour. Cut the potatoes into thin strips, rinse and dry. Dip the fish in very hot deep fat, fry and remove on a plate. Dip the potatoes into deep fat and season with salt.
Put the finished potatoes on top of the fish, sprinkle with chopped parsley, garnish with slices of fresh tomatoes.
For this dish, it is good to take pike perch, pike, halibut.
Cocoumber fish
Ingredients: 1 kg of flounder fillet, 1 glass of pancake flour, 3 pickles, 75 g of mayonnaise.
Preparation
Cut the flounder fillet into small 4x1 cm pieces. Dip the fish pieces into the dough and put them in boiling oil; add 4-5 pieces at a time so that they do not stick together. Dilute flour with water until the consistency of liquid sour cream. Preheat deep fryer.
While the fish is fried, grate the cucumbers on a coarse grater and add mayonnaise, mix.
Remove the fried fish until golden brown, drain the oil or place it on a napkin to absorb the oil.
Provencal scallops
Ingredients: 400 g scallop, 400 g tomatoes, 100 g olive oil, 2 tbsp. spoons of ketchup, 30 g each parsley, cilantro, 4-5 cloves of garlic, 1/2 lemon.
Preparation
Pour flour into a bowl and add salt to it (to taste). Scallops, previously thawed and dried with a paper napkin, roll in flour and put in a preheated pan with vegetable oil (preferably olive oil). Fry for 5 minutes.
Put ripe tomatoes in a saucepan (in winter they can be replaced with peeled canned ones), add tomato juice or the liquid remaining in the jar, for spiciness, add a little ketchup. Finely chop the parsley, a little cilantro, squeeze out the garlic juice (you need 4-5 cloves of garlic) and pour it all into the tomatoes. Add scallops on top and simmer over low heat for 3 minutes, then reduce heat and hold for another 5 minutes.
This dish can be served warm or cold, if desired. Some people like to drizzle lemon juice over cooked scallops.
It is good to serve dry white wine with this dish.
Deep-fried fish croquettes
Ingredients: 100 g of vegetable oil, 100 g of wheat flour, 400 g of boiling milk, 1 egg (yolk), 200 g of boiled fish, parsley and dill, salt and pepper to taste.
Preparation
Prepare meat broth without onions and roots. Boil crayfish separately in salted water, cool and select meat from claws and necks.
Pass the fish 3 times through a meat grinder with a fine grid and, stirring the minced meat, gradually pour in the cream and salt. Stuff half of the crustaceans with this mass, and remove the eyes from the rest and, carefully removing all the insides, prepare the crayfish oil.
To prepare crayfish oil, finely grind the crayfish carcasses in a mortar with 100 g of oil, fry a little, pour in 2-3 cups of water, boil, strain through a linen bag, cool in the refrigerator so that the oil that has risen to the surface can be easily removed.
Boil the stuffed frames separately in water.
Prepare white sauce: mix 100 g of flour and 100 g of butter with all the broth, boil. Add peeled crayfish and boiled stuffed carcasses.
5 minutes before serving, grind the yolks with crayfish oil, pour in 1/2 cup of cream, a little hot broth, season the soup with this mixture and do not boil.
For croquettes, grind flour and butter, salt and dilute with boiling milk. Boil until thick, cool, stir with raw yolk, combine with boiled fish, cut into small cubes, with herbs and pepper, salt. Arrange on a flat plate, cool well, shape into balls the size of a walnut, roll them in flour, then in an egg and breadcrumbs. Fry in boiling deep fat.
Serve with crayfish tails, simulated crayfish and crayfish oil
Danish flounder
Ingredients: 800 g of flounder fillet, 1 glass of dry wine, 25 g of butter, 1 egg.
For the sauce: 25 g butter, 1 tbsp. a spoonful of wheat flour, 100 g of mushrooms, 1/2 lemon juice, 2-3 asparagus sticks, salt, pepper.
Preparation
Put fish fillets (half the norm) in a greased dish, pour over with wine and simmer over low heat until tender. Cut the remaining fish into pieces, bread in flour, eggs and breadcrumbs. Deep-fry.
When serving, put boiled fish in the middle of the dish and pour over the sauce. Why: cook a flour sauté, dilute with hot broth, add milk, boil and strain.
Add chopped boiled asparagus to the sauce, mushrooms cut into strips, pre-fried in butter with lemon juice, salt, pepper.


Perch fried in sweet and sour sauce
Ingredients: 300 g of perch, 25 g of soy sauce, 50 g of vodka, 1 onion, 2-3 feathers of green onions, 50 g of ginger, 1 teaspoon of granulated sugar, 2 tbsp. tablespoons of vinegar, 1 glass of broth, 1 tbsp. a spoonful of starch diluted with cold water (1: 1).
Preparation
Deep-fry the perch fillet and discard. Simultaneously boil a mixture of vodka, vinegar, starch, unfilled broth, salt, sugar, finely chopped ginger, onion and green onions, cut into slices.
Pour the prepared mixture into a frying pan with fat and boil until thickened, stirring continuously.
Put the fish and, shaking the pan, mix it with the sauce, then pour in the melted lard.
Korean fried shrimp
Ingredients: 800 g shrimp, 100 g green onions, 20 g minced garlic, 5 g soy sauce, 15 g odorless vegetable oil, 3 g salted sesame seeds.
Preparation
Defrost shrimps, peel off heads and shells, cut large shrimps in half. Pour oil into a preheated saucepan, put onions, and then shrimps. In the process of frying, add soy sauce, then garlic and finally sesame seeds. Fry over high heat - then there will be a beautiful color and great taste. (Garlic is also placed just before the end of cooking, otherwise it will taste bitter.)
A frying option is to put the shrimp carcasses on wooden pins and fry so.
You can serve this dish with a mixture of sauce in equal proportions of soy sauce, ground red pepper fried for 1 minute in hot oil (in such roasting red pepper is the main secret of Korean cuisine), sugar, table vinegar, toasted whole sesame seeds (to taste), garlic ( taste).
Serve regular mayonnaise or similar sauce in a separate bowl.
Longfeng (Chinese food)
Ingredients: 150 g shrimp, 100 g chicken breast, 75 g bread crumbs, some rice wine or vodka, salt, ground pepper, monosodium glutamate, onions, chopped ginger, beaten eggs, soybean oil.
Preparation
Longfeng - translated means "dragon and phoenix" - beautiful meatballs with a crispy crust and delicate core, fragrant and crumbly.
Peel the shrimp, disassemble the chicken breast, remove the cartilage, and grind everything into minced meat. Add rice wine, salt, pepper, monosodium glutamate to taste, fried in oil and finely chopped onions, ginger, eggs. Knead all this until smooth and, taking the mass in your hands, beat it repeatedly until the minced meat becomes viscous and sticky.Then, picking the minced meat into a fist, squeeze it out with balls about 2.5 cm in diameter, and roll these meatballs in breadcrumbs.
Deep-fry on low heat for about 5 minutes (put them in not too hot oil). When the meatballs are swollen, fry them over high heat.
Put the golden meatballs on a platter and serve hot with a side dish of fried rice.
Tempura
Ingredients: 300 g fish fillet, 100 g vegetable oil, 1 onion, 1 sweet pepper, 1 celery (root), sprouted beans (soy), squid, oyster mushrooms, shrimps.
For the sauce: 50 g of dessert wine, 30 g of ginger root, 1 tbsp. a spoonful of soy sauce, 50 g of water, 1/2 daikon radish tuber.
Preparation
The idea for this dish was brought to Japan by the Portuguese in the 16th century. and transformed into a local way. This is, in fact, a roast in batter, or fondue, but the role of cheese is played by red-hot fat.
The whole difficulty is that at the time of eating this dish in front of those sitting at the table there should be a saucepan with slightly boiling oil - on the burner or just on the stove.
But all these products can be simply strung on wooden skewers, dipped in dough and, quickly deep-fried, served.
All food must be clean and dry before slicing. Cut the fish fillet into strips, onion and celery roots into thin slices, paprika into noodles. Knead a thin dough from rice and wheat flour, wine, proteins and water. Dip fish and vegetables in this dough and deep-fry until golden brown. Serve them with a sauce, which is prepared as follows: boil water with chopped ginger, pour in wine and soy sauce, stir and combine with chopped radish.
The chopped carrots and sprouted beans should be fried in heaps, and the peppers - whole. Fish and squid are fried in exactly the same way. Shrimps are not dipped whole in the dough, the hard part at the end of the tail remains without batter. Be extremely careful about squid, which behaves worst of all in oil (but, perhaps, tastes best), loves to burst, so wipe it especially thoroughly before frying.
In addition to those listed by us in the recipe, slices of fish, peeled shrimps, squid, eggplant, oyster mushrooms, pumpkin, onions, or whole small green peppers can be used as initial components. All this should stand in the cups in front of the guests raw.
Alternatively, the raw materials are mixed together on wooden skewers, dipped in dough, dipped in oil, or in a deep fryer.
Everyone has sauce in their own cup.
Squid cutlets
Ingredients: 400 g fillet, 1 egg, 1 onion, 50 g stale bread, 1/4 cup water, salt, pepper.
Preparation
Pass the skinless fillet and peeled onion through a meat grinder, add egg yolk, white bread soaked in water, salt, pepper and beat the minced meat well. At the end, add the whipped egg white.
Make small patties, dip them in a raw egg, bread in breadcrumbs and fry in hot fat on both sides until golden brown.
This dish is served with mashed potatoes and sour cream sauce.

Helpful advice
The fish that you deep-fry is first rolled in flour, then dipped in the dough. It will stick with a denser and more even layer. Dip the pieces of fish in well-heated fat, then the crust on the dough forms faster.
Okeanskaya squid roast
Ingredients: 800 g squid fillet, 2 eggs, 3-4 tbsp. tablespoons of flour, 5 tbsp. tablespoons of butter.
For fried onions: 400 g onions, 1 tbsp. a spoonful of flour, 2 cups of vegetable oil for deep fat.
Preparation
Cut the onion into thick rings, sprinkle it with sifted wheat flour, mix, sift the excess flour onto a sieve and deep-fry the onion. Quickly remove the fried onions with a slotted spoon, put on a sieve and, when the oil drains, lightly salt.
Boil squid, cut into strips, salt, pepper, moisten in an egg, then roll in flour.
Fry squid prepared in this way in a pan with oil until tender. Place on a dish and top with fried onions.
Squid and onion rings are very good to serve with beer, sprinkled with lightly chopped parsley or crushed sesame seeds.Mayonnaise can be served separately.
Fried potatoes are perfect for this dish.
Fried crayfish tails
Ingredients: 20-25 crayfish necks, 1/2 lemon juice, 3 tbsp. tablespoons of butter, salt, pepper, 4 tbsp. tablespoons of flour.
Preparation
Sprinkle peeled and cooked crayfish necks with flour, breaded in butter, beaten with salt, pepper, lemon juice and breadcrumbs. Deep-fry.
Serve with mayonnaise.
Frog legs (legs) in Henry IV sauce
Ingredients: 1 kg of thighs (legs), 200 g of flour, 1 packet of dry yeast, 1 tbsp. spoon of water, 2 tbsp. spoons of capers, 2 cloves of garlic, deep-fat oil, salt to taste.
Preparation
Prepare the dough for deep fat: add butter, water, salt, 1 egg, yeast to the flour - it should be like thick sour cream. Leave to rise for 2 hours.
Season the frog legs with salt and pepper. Heat the oil for deep-frying. Dip the legs into the dough, then deep-fry for 5-6 minutes.
Serve the legs with Henry IV sauce - chop the capers, add the crushed garlic.

[Deep-fried vegetables and mushrooms]

Deep-fried vegetables and mushrooms

French salad
Ingredients: 1 beet, 1 carrot, 1 radish (medium size), 2-3 potatoes, a bunch of greens (dill, parsley, green onions, etc.), a can of mayonnaise.
Preparation
Grate raw beets, carrots, radish on a coarse grater or better on a shredder. Cut the potatoes into small strips or chop with a coarse shredder and deep-fry until golden brown and crisp. Finely chop the herbs.
Place on a flat dish in a circle of equal volume in piles (beets, radishes, carrots, potatoes, herbs), pour mayonnaise into the center. You don't need to salt anything!
Stir the salad on the table.
Morels fried in oil
Ingredients: 3 glasses of mushrooms, 1000 g of sunflower oil, juice of 1 lemon, pepper, salt to taste.
Preparation
Boil the processed mushrooms for 7-10 minutes, squeeze and cut into slices.
Dip in deep fat for 5 minutes, then season with salt, pepper, herbs, sprinkle with lemon juice.
Hedgehogs for beer
Ingredients: 200 g bacon, 200 g cheese, 1 egg, 2 tbsp. tablespoons of bread crumbs, 2 tbsp. tablespoons of vegetable oil, small wooden sticks.
Preparation
Cut the bacon into thin strips (but not too thin), put a thin piece of cheese on each strip (the length may be different), roll it all up, fasten it with a wooden hairpin, dip in an egg, then in crackers, again in an egg and crackers.
Deep-fry.
French fries

The optimum temperature for frying frozen potatoes is 180 ° C. The roasting time until golden brown, the formation of a beautiful golden brown crust is from 3 to 8 minutes.
Freshly chopped potatoes take a little longer to cook than pre-frozen ones (this is due to the fact that when frozen, the cells are slightly destroyed by the action of ice crystals). There is no need to salt the oil, the potatoes are salted after cooking. Raw potatoes should be lightly dried with a napkin before frying.
Remove the potatoes with a slotted spoon, letting the fat drain off, salt with fine salt and serve immediately.
You can also deep-fry various frozen or fresh vegetables: chopped carrots, onion rings, etc., they can be used as a side dish.


Potato chips
Option 1
Ingredients: 500 g potatoes, 1000 g deep fat, salt, spices to taste.
Preparation
Peel and trim large potatoes so that a cylindrical tuber is obtained, 2-3 cm high.
Cut a long strip from the tuber by folding it in the form of shavings. Rinse the shavings and deep-fry at 170-180 ° C for 5-8 minutes. Sprinkle the prepared chips with salt and pepper.
You can chop the potatoes in a shredder into thin circles, mix, add a little red pepper, dried ground dill.

Option 2
Cut the peeled potatoes into slices about 1 cm thick. Place in the fryer basket. Set the thermostat to 160 ° C. With the basket raised, wait for the oil to reach the set temperature and the indicator light turns off. Submerge the basket slowly in the oil.After 10-12 minutes, raise it, set the thermostat to 190 ° C and wait for the indicator light to go out.
Submerge the basket in the oil again for 2-3 minutes. Remove the basket, place the chips on a dish covered with a paper towel. The paper will absorb excess oil.
Season lightly with salt and serve hot.
Potato dumplings (in Mari style)
Ingredients: 350 g potatoes, 25 g wheat or oat flour, 1/4 egg, 30 g onions, 50 g lard, 15 g sour cream, spices, salt.
Preparation
Grated raw potatoes are lightly squeezed and mixed with oatmeal or wheat flour, eggs, salt.
The mass is cut into round cakes and minced meat is placed in the middle of each. The cakes are folded in half, giving the products a crescent shape, and deep-fried.
Minced meat is prepared from a mixture of lard, chopped into small cubes, finely chopped onions, black pepper and salt.
Dumplings with sour cream are served.
Simulated apples
Ingredients: 5-6 potatoes, cloves, deep fat.
Preparation
Boil the potatoes in their skins, peel and deep-fry until golden brown. Place on a sieve to drain the fat. Then insert 1 clove into each potato.
Serve with grilled meat, sprinkle with red pepper.
Potato sticks with cheese
Ingredients: 1 kg of potatoes, 1 tablespoon of grated cheese, salt to taste.
Preparation
Pour raw peeled potatoes completely with cold water, bring the water to a boil over low heat and cook, avoiding boiling, for 10 minutes. Then cut the potatoes into long sticks with a diameter of 4 mm, sprinkle with grated cheese, dry and salt.
Fry in a deep fat fryer for 7-9 minutes at 190 ° C.
Serve with beer.
Potato fingers
Ingredients: 1 kg potatoes, 1 egg, 5 tbsp. tablespoons of butter, 2 tbsp. tablespoons of potato starch, 1 tbsp. a spoonful of finely chopped parsley, salt to taste.
Preparation
Peel the potatoes, boil and grate, add the egg, starch and a little chopped parsley to the mashed potatoes, mix everything well. From the resulting mass, form a roller 1 cm thick, cut it into pieces 10 cm long.
Fry in a deep fat fryer for 8-10 minutes at 180 ° C.
When serving, pour over melted butter and sprinkle with parsley.
Potato pampushki
Ingredients: 1.2 kg potatoes, 1/2 cup flour, 1 egg, salt to taste.
Preparation
Cool and peel boiled potatoes in a peel, mince, add salt, an egg, a little flour and stir until a cool consistency. Put the prepared mass on a table or a wooden board, sprinkled with flour, and roll out into a layer 2 cm thick.
Cut the dough into diamonds and fry for 7-9 minutes at 190 ° C.
Pampushki can be served with butter, sour cream or sour cream sauce.
Dauphine potatoes
Ingredients: 500 g potatoes, 1/4 cup milk, 4 tbsp. tablespoons of butter, 5 eggs, 3 tbsp. tablespoons of grated cheese (not with a pungent smell), a pinch of nutmeg, pepper, salt, 1-2 cloves of garlic.
Preparation
Boil the potatoes, crush, pour in hot milk, beat, add butter and spices, salt, beat again. Beat eggs separately, mix with slightly warm potatoes, add cheese, crushed garlic, mix everything well. Make balls from this mass, roll in flour and deep-fry.
Serve with grilled meat and parsley.
Cooked meat garnished with dauphine potatoes is served with calvados (apple vodka) or chilled white dry wine.
Vegetarian Gyuvech
Ingredients: 1 kg of potatoes, 1 celery root, 1 carrot, 1-2 heads of onions, 100 g of oil, 250 g of fresh mushrooms, 1 eggplant, 1-2 tomatoes, 3 hard-boiled eggs.
Preparation
First, prepare mashed potatoes. Add a piece of butter, a glass of hot milk, salt, mix thoroughly and put in a water bath so that the mixture does not cool down.
Peel celery, carrots, onions separately, cut into small cubes and fry in oil, then, when the roots are tender, add fresh mushrooms, peeled and washed, and diced eggplant. When the vegetables are stewed, add the tomatoes, cut into small pieces, and simmer for another 15-20 minutes. Cut the hard-boiled eggs into cubes, mix with vegetables, season the guvette with salt, black pepper and parsley. Take 4-5 pieces of large potatoes, hollow out balls the size of a hazelnut with a special spoon, deep-fry them. Cut the rest of the potatoes into strips and fry in the same oil.
When serving in a plate, put 3-4 tbsp. tablespoons of mashed potatoes, in the middle of which they make a depression where the vegetable mixture is placed; put a few fried potato balls on top of the mixture and potato strips on top.
Potato croquettes
Option 1
Ingredients: 250 g potatoes, 1 egg, 20 g butter, 20 g flour, salt.
Preparation
Grate potatoes, season the potato mass with egg, melted margarine.
Form croquettes into balls, breaded in flour, moisten in eggs and breaded again in flour.
Deep-fry at 170-180 ° C for 6-10 minutes.

Option 2
Ingredients: 700 g potatoes, 20 g butter or margarine, 1 egg, 1 teaspoon flour, salt, deep fat in a 1: 4 ratio.
Preparation
Boil potatoes and cook mashed potatoes. Cool the puree to 45-50 ° C, add the egg, butter or margarine. Form balls no larger than a walnut, roll in flour, moisten in an egg lézone (mixture of egg and water), bread again in ground breadcrumbs, and then deep-fry until golden brown.
This dish is served as a side dish with fried meat or poultry, along with warmed canned peas.
It is good to add half a pickled apple or 3-4 pickled plums, grapes or soaked lingonberries to each portion.

Option 3
Ingredients: 10 potatoes, 3 eggs, 25 g butter, 75 g flour, bread crumbs, vegetable oil, salt.
Preparation
Pass cold boiled potatoes through a meat grinder or grate, add melted butter, yolks, flour, salt and mix everything well. Cut the mass into equal elongated pieces, breaded in breadcrumbs, whipped proteins, again in breadcrumbs. Fry in a lot of fat.
Serve with sour cream, tomato or mushroom sauce.

Option 4
Ingredients: 15 g crackers, 1/2 egg, 2 yolks, salt.
Preparation
Stir the mass and cut into balls, roll them in flour, moisten in whipped egg white, breaded in breadcrumbs and deep-fry.
Remove with a slotted spoon and place on a heated plate. Serve the tomato or mushroom sauce separately.
If croquettes are used as a side dish, the balls should be smaller.

Option 5
Ingredients: 600 g of potatoes, 1 teaspoon of salt, 2-3 yolks, 2-3 teaspoons of potato flour.
Preparation
Boil 600 g of potatoes with 1 teaspoon of salt, rub through a colander, add yolks, potato flour to the mass, salt and stir.
Pour 100 g of flour on a board and knead the dough, roll it into balls the size of medium potatoes, roll each ball in breadcrumbs. Or roll out a roller and cut cylindrical croquettes from it.
The croquettes are deep-fried in a large skillet for 10 minutes.
Stuffed potato croquettes
Ingredients: mashed potatoes, chicken meat, boiled eggs, onions, butter, chopped parsley, meat broth, raisins, starch or bread crumbs, fat.
Preparation
Finely chop the boiled chicken, eggs and onions.
Heat the butter and fry the onions in it until it becomes transparent. Add parsley, minced chicken, eggs, raisins and stir. Remove from heat and refrigerate. Form into balls the size of a walnut.
Prepare a dough from mashed potatoes, wrap the shaped balls in it, roll them in starch or breaded in breadcrumbs and deep-fry.
Potato schnitzel
Ingredients: 7 pcs. potatoes, 3 tbsp.spoons of milk, 3 eggs, 3 tbsp. tablespoons flour, 0.5 cups crackers, 3 tbsp. tablespoons of grated cheese, 2 tbsp. tablespoons of fat (butter or margarine), 2 tbsp. tablespoons of dried bread, 1 slice of cheese, parsley, salt.
Preparation
Mash boiled potatoes and mix with chopped crackers fried in oil. Add raw egg, salt, flour, finely chopped parsley.
Sprinkle the board with flour, roll out a layer 1.5 cm thick, cut out the cakes, moisten in an egg, whipped with milk, sprinkle with breadcrumbs and deep-fry.
Serve with grated cheese.
Fried potato nuts
Ingredients: 10 pcs. potatoes, 1/2 cup flour, 2 eggs, 1 cup vegetable oil, 1/2 cup sour cream, herbs, pepper, salt.
Preparation
Boil the potatoes, peel and pass hot through a meat grinder. Add flour, eggs, salt, pepper to the resulting mass, mix well and stand for 30 minutes.
Then form balls the size of a nut, roll them in flour and deep-fry them.
Serve hot with sour cream and herbs.


Potato pies with sausages
Ingredients: 1 kg of potatoes, 2 eggs, 2 tbsp. spoons of margarine, 2-3 tbsp. tablespoons of flour, 1 tbsp. a spoonful of starch, 4-5 sausages, 2 tbsp. tablespoons of ground crackers, salt to taste.
Preparation
Put eggs, margarine in mashed potatoes, add flour, starch, salt and knead the dough. Form balls from the potato mass, then knead them to make cakes. On each cake, put a slice of sausage without a shell, cut in length, wrap in a roll, roll in ground breadcrumbs.
Fry in a deep fat fryer for 5-7 minutes at 170 ° C.
Serve hot with tomato sauce and carrot and cucumber salad.
Potato kebab
Ingredients: 1 kg of potatoes, deep-fat pork fat, salt.
Preparation
Select smooth, oblong, about the same size potatoes, wash them thoroughly with a brush. Cut each tuber lengthwise into 6 equal parts, dip in melted fat (deep fat), fry until golden brown, remove with a slotted spoon, let the fat drain.
String the potato wedges on skewers, season with salt, put on a dish covered with green lettuce leaves. Garnish with a flower of tomato, cucumber, radish, soaked lingonberries.
Serve with pickled or pickled mushrooms, cucumbers, cabbage.
Potato "schnitzel"
Ingredients: 7 potatoes, a slice of bread, 3 tbsp. spoons of milk, 3 eggs, 3 tbsp. tablespoons of flour.
Preparation
Mash boiled potatoes and mix with chopped crackers fried in butter. Add raw egg, salt, flour.
Sprinkle the board with flour, roll out a layer 1.5 cm thick, cut out the cakes, moisten in an egg, beaten with milk, sprinkle with breadcrumbs and deep-fry.
Sprinkle with grated cheese.

[Potato meatballs]

Potato meatballs
Ingredients: 1 kg of potatoes, 2 eggs, 1 tbsp. a spoonful of flour, deep fat.
Preparation
Boil peeled potatoes in salted water, drain the water, rub through a colander, stir until cool, put eggs, flour, stir, put on a floured board, roll up oblong balls, fry them in hot oil or deep fat.
Deep-fried onion rings
Thinly chop 150 g of onions and divide into rings. Dip in flour, seasoned with salt and a pinch of ground white pepper, and deep-fry at 180 ° C for 2-4 minutes.
Let the oil drain and season with salt.
Eggplant stuffed with vegetables and ham
Ingredients: 2 eggplants, 1 zucchini, 2 tomatoes, 1 sweet bell pepper, 1 onion, a clove of garlic, 100 g of ham, 100 g of butter, 1 glass of vegetable oil, salt, pepper.
Preparation
Cut the eggplants lengthwise, without peeling, and fry in vegetable oil with the addition of butter and finely chopped onions. Put the tomatoes, cut in four parts, zucchini, cut into slices, sweet peppers, peeled and cut into pieces.
For the sauce, mix 1 tbsp. a spoonful of vinegar with 3 tbsp. tablespoons of vegetable oil, add 2 teaspoons of chopped herbs (dill, parsley).
In each half of the eggplant, make an incision in the form of a boat with a knife, do not remove the pulp with seeds.
Dip the eggplants in hot deep fat for 2-3 minutes, cut down. Take out the pulp with a small spoon and put it in the pan with other vegetables. (You should remove it so that you get a boat.)
Simmer vegetables covered over low heat with regular stirring. Season with salt and pepper, add crushed garlic and finely chopped ham.
Stuff the eggplants with the prepared filling, put a piece of butter on top and bake in a very hot oven for 15-20 minutes.
Zucchini and potato cutlets
Ingredients: 500 g zucchini, 3-4 pcs. potatoes, 3 eggs, 2 cups vegetable oil (for deep frying), 4 tbsp. tablespoons of flour, parsley, 1 glass of sour cream, salt to taste, lettuce.
Preparation
Peel the zucchini, chop on a grater with large holes.
Boil potatoes, mince or crush well, as for mashed potatoes. Mix zucchini with mashed potatoes, add 2 eggs, finely chopped parsley, a portion of flour (1 tablespoon) to the resulting mass, salt and pepper.
Put the resulting mass on a table sprinkled with flour, form cutlets from it. Grind the egg well, roll the cutlet in it and bread with flour. Then fry in highly heated vegetable oil (deep fat).
Arrange cutlets on plates, garnish with salad, serve sour cream separately.
Brussels sprouts fried in dough
Ingredients: 150 g cabbage, 1/2 onion, 25 g butter, 50 g white sauce, 50 g tomato sauce, 30 g batter salt, ground black pepper and nutmeg to taste.
Preparation
Dry the boiled Brussels sprouts on a napkin and chop with a knife (not very finely). Sauté the chopped onion in oil, without browning, add to the cabbage. Season with salt to taste, pour over with white sauce, sprinkle with black pepper, nutmeg and stir well.
From the mixture obtained, form small balls the size of a cocoon of raw Brussels sprouts, dip them in a liquid unleavened dough (batter) and deep-fry until golden brown.
Serve hot with tomato sauce.
Cabbage croquettes
Ingredients: 1 head of cabbage (1-1.2 kg), 2 tbsp. tablespoons of flour, 0.5 cups of milk, 1-2 eggs, 3-4 teaspoons of semolina, ground crackers or flour for breading, 40-50 g of butter or margarine, deep frying.
Preparation
Peel the head of cabbage from the top leaves, chop, simmer in milk (boil the milk beforehand, salt and add a little butter to it so that it does not curl). Stir from time to time while letting go. When the cabbage is soft, pour the thick milk sauce into it and bring to a boil.
Cool the mass to 40 ° С, add raw eggs, add semolina, mix. Cut the mass into small balls (croquettes), roll them first in flour, then in a raw egg, then in ground breadcrumbs and deep-fry.
Serve with sour cream or leftover milk sauce over the croquettes.
Fried vegetable balls (Alu kufta)
Ingredients: 15 medium tomatoes, 2 tbsp. tablespoons of ghee or vegetable oil, 2 teaspoons of grated fresh ginger, 2 crumbled dried hot pepper pods, 1 teaspoon of ground cumin, 1.5 teaspoons of turmeric, 3 teaspoons of salt, 5 medium potatoes, 1/2 head of cabbage cauliflower, divided into florets, 1 cup (100 g) chickpea flour (or regular pea flour), 3 tbsp. chopped fresh coriander or parsley leaves, 1 teaspoon garam masala, 1/4 teaspoon asafoetida, 1/2 teaspoon ground black pepper, ghee or vegetable oil for deep-frying, 1 cup (250 ml) yogurt (optional).
Preparation
Alu kyufta is the most popular type of kyufta in Central Asia. This dish is easy to prepare and can be served for breakfast, lunch and dinner. Serve the kufta balls immediately after pouring the tomato sauce on them, otherwise they will absorb too much liquid and disintegrate.
Make the tomato sauce first. Dip the tomatoes in a pot of boiling water for 15-20 seconds.Throw them in a colander, rinse under cold water, remove the skin and mash. Heat a tablespoon of vegetable oil in a saucepan over medium heat. Put in 1 teaspoon of grated ginger, then dried peppers, then ground cumin and 1/2 teaspoon of turmeric.
Fry, stirring occasionally, for a few seconds. Add the tomatoes and some salt, cover and reduce heat. Simmer for 20 minutes, stirring every 5 minutes.
While the sauce is simmering, grate the peeled potatoes and cauliflower on a coarse grater. Mix the grated vegetables, pea flour, 2 tbsp. tablespoons of coriander leaves and the rest of the spices in a bowl. The grated potato should provide enough moisture to bind all the ingredients together. Knead the mixture for 2 minutes, then form into 20-30 small balls.
Heat the vegetable oil, fry the balls for 4-5 minutes, until they turn golden brown and crisp. Then fold in a colander so that the oil glass. If you are using yogurt, stir it into the tomato sauce and simmer for 2 minutes. Place the kufta in a bowl and cover with hot sauce. Garnish with leftover chopped coriander or parsley leaves. Serve with rice or Indian bread.
In the absence of fresh ginger, you can use 1 teaspoon of ginger powder, in this case, put it in the oil at the same time as other ground spices.
Bean croquettes
Ingredients: 200 g of beans, 10 g of roots and onions, 1 egg, 50 g of milk sauce, 1 slice of wheat bread, 1 tbsp. a spoonful of flour, deep fat, sour cream, pepper, chopped greens.
Preparation
Cook beans in water with roots and onions, rub through a sieve. Add hot thick milk sauce, raw egg yolks, salt, pepper to the mashed potatoes and mix well. Cut the mass into balls (croquettes) the size of a walnut, which are breaded in flour, soaked in egg white and breaded in wheat bread crumbs again.
Fry croquettes in deep fat, heated to 170 - 180 ° C, then remove them from the fat with a slotted spoon on a wire sieve and drain off excess fat; then warm up in an oven.
When serving, place the hot croquettes on a plate or dish covered with a paper napkin and garnish with parsley. Separately, in a gravy boat, serve tomato, red sauce with wine, sour cream or yogurt with croquettes.
Croquettes can also be used as a side dish for grilled meat, poultry and game.
Zucchini fried in dough
Ingredients: 300 g zucchini, 2 eggs, 4 tbsp. tablespoons of wheat flour, 1/2 cup milk, 6 tbsp. tablespoons of butter, 1/2 cup of sunflower oil, parsley or dill, salt to taste.
Preparation
Prepare a batter: grind egg yolks with vegetable oil, add milk, flour, salt and mix well, at the end add whipped whites.
Peel the zucchini, cut into slices about 1 cm thick, salt, prick each slice on a fork, dip in the dough and fry in well-heated sunflower oil mixed with butter.
Transfer the finished zucchini to a dish, garnish with parsley or dill.
Sour cream can be served separately in a gravy boat.
Pumpkin fried in dough
Ingredients: 800 g pumpkin, 2 cups sunflower oil, parsley or dill.
For the dough: 3 eggs, 5 tbsp. tablespoons of wheat flour, 3/4 cup milk, salt to taste.
Preparation
Peel the pumpkin, cut into slices about 1 cm thick.
Then everything is prepared as in the previous case.
Serve mayonnaise or tomato sauce with fried pumpkin.
Pumpkin waffles
Ingredients: 1 pumpkin (about 500 g), 1 teaspoon salt, 1 teaspoon turmeric, 1/4 teaspoon ground hot red pepper (cayenne), 3 tbsp. tablespoons of coarse rice flour or pea flour (preferably from chickpeas - chickpeas), ghee or vegetable oil for deep-fried frying.
Preparation
FOR THIS dish, you can use any table pumpkin varieties with orange and yellow flesh.
Peel the pumpkin and seeds, cut into slices 6 mm thick and 4 cm long, place them on a tray one by one so that each subsequent piece partially covers the previous one. Sprinkle with salt, turmeric, cayenne pepper and let sit for half an hour.
Dry the pumpkin pieces with paper towels and place them in a paper or plastic bag filled with rice or pea flour. Shake the bag so that the flour sprinkles over the pieces. When taking out, shake off excess flour. Then divide the total into three servings.
Pour enough ghee or vegetable oil into the deep fryer until it is 5 cm thick.
Put on fire and heat to 180 ° C. Roast each serving for 4-5 minutes, until the pumpkin slices are a pleasant golden brown color, then place them on paper napkins with a slotted spoon.
Zucchini in batter with peanuts
Ingredients: 1 cup (135 g) sifted pea flour (preferably chickpea), 1.5 tsp ghee or vegetable oil, 1 tbsp. a spoonful of lemon juice, 1 teaspoon of crushed seeds of Indian cumin (jira), 1 pod of green hot pepper, peeled and finely chopped, 1 teaspoon of salt, 150 ml of cold water, a pinch of soda, 3 tbsp. tablespoons of finely chopped peanuts, 300 g of zucchini.
Preparation
You can use any zucchini instead of green zucchini. Cut them crosswise or diagonally into 6mm slices.
Put flour in a bowl, add ghee or vegetable oil, lemon juice, cumin seeds, hot green pepper and salt and mix well. Gradually pour in 150 ml of water, whisking with a mixer or wire whisk, until the dough is smooth and lump-free. Slowly add the rest of the water and, while whisking, until the dough reaches the consistency of cream; such a dough easily envelops a wooden spoon. Close the dough and leave for 10-15 minutes. Beat the dough again to make it lighter.
Add baking soda or peanuts.
Pour oil into a deep fat fryer or cast-iron boiler so that its layer is 7-8 cm, and heat up to 180 ° C. Dip 6-8 zucchini pieces into the dough and then gently dip them into the hot oil. Do not fry many pieces at the same time - this can lower the temperature of the oil.
Fry zucchini until golden brown, 3-4 minutes on each side. Remove with a slotted spoon and dry with paper towels.
Serve immediately or store on a baking sheet in the oven for up to half an hour.
Mushrooms in dough
Ingredients: 500 g fresh mushrooms, 1/2 cup flour, 1 egg, 1/2 cup milk, 2 tbsp. tablespoons vegetable oil, 1 teaspoon granulated sugar, salt to taste.
Preparation
Peel fresh and washed mushrooms, which have not yet fully opened, cut off the legs, and rinse the caps and boil in a small amount of water, remove from the broth and dry. Use the broth and mushroom legs for cooking other dishes.
Pour flour into a bowl, add an egg, salt, a little sugar, pour in milk and stir well. Pour vegetable oil into a deep frying pan (or deep fryer) and heat it well over high heat. Dip the boiled mushroom caps in the dough and dip in boiling oil. Put the fried mushrooms in a plate and let the oil drain.
A variation of this dish is stuffed champignon hats. Smear Roquefort or a similar spicy, fatty, moldy cheese into the hats. Dip the resulting balls in batter with the addition of black and red peppers (and a pinch of salt) and deep-fry until golden brown.
Dry white wine is perfect for this dish.
Champignons in dough
Ingredients: 400 g of mushrooms.
For egg batter: 100 g flour, 1 egg yolk, a pinch of salt, 150 ml of milk, 1 teaspoon of vegetable oil, 1 beaten egg white.
Preparation
Separate the mushroom caps from the stems and rinse in lemon water. Dry in a napkin. Cover the mushrooms with egg batter. Deep-fry at 170 ° C for 8-10 minutes.
Let the oil drain and serve hot with lemon mayonnaise.
Deep-fried green parsley
This is not an independent dish, it is used to sprinkle pies, any baked goods, giving them a decorative fluffiness.
Pour fresh, cleanly washed, napkin-dried and finely chopped parsley into deep fat. Make sure that the leaves do not burn out, but only dry out (about 2 minutes).
Remove the parsley on a sieve, salt; when it dries up, sprinkle it on deep-fried pies.
Vegetable balls for broth
Ingredients: 800 g of meat or chicken broth, 50 g each of carrots, leeks, turnips, celery, asparagus, green peas, 1 head of onion, 200 g of ghee butter.
Preparation
With a small round notch, cut balls from carrots, turnips, leeks, root celery, asparagus, add fresh green peas and the smallest whole onions; dip all the vegetables into hot deep-fried ghee, brown well, remove, pour over with boiling water, then dip the vegetables into the broth and bring to readiness.
Artichoke stuffed with champignons with Madeira
Peel the artichoke from the leaves, cut off the top with a spoon, scrape out the shaggy core, dip in boiling deep fat for 2-3 minutes.
Finely chop 8-12 champignons, deep-fry with onions and parsley, roll them in breadcrumbs, add salt and pepper and stuff the artichokes.
Close with cut tops, tie each with silk threads, put in a deep stewpan.
Put a slice of bacon on top of each fruit, pour in 2-3 glasses of broth, pour in 1 - 2 glasses of Madeira, lemon juice, cook until soft in the oven.
Remove the threads, put on a dish, pour over the artichoke broth.

[Deep-fried cereals]

Deep-fried cereals

Buckwheat croutons
Ingredients: 400 g of buckwheat, 1/2 teaspoon of salt, 1 spoon of butter.
Preparation
Boil buckwheat porridge with butter (boil for up to 3 hours on low heat) or without oil, with salt. Cool on a platter, cut into equal, oblique rhombuses, deep-fry.
Serve with meat or chicken broths.
Buckwheat krupenik
Ingredients: 350 g of ready-made buckwheat porridge, 7 tbsp. a spoonful of wheat flour, 1 egg, 1 tbsp. a spoonful of butter, 7 slice of wheat bread, deep fat, sauce.
Preparation
In rice, millet or semolina viscous porridge, cooled to 60-70 ° C, add egg yolks, butter and mix well. Form products in the form of balls or cylindrical "corks" weighing 20-30 g, breaded in crumbs of wheat bread. Deep-fry.
Serve hot with tomato or mushroom sauce.
Croquettes from porridge with ham are also prepared. Cut the smoked ham or brisket into small cubes, lightly fry and mix with hot semolina or viscous rice porridge and egg yolks. Next, cook and serve croquettes in the same way as described above.
Rice cutlets or pies
Ingredients: 1.5 cups rice; salt, pepper, nutmeg, 1 parsley, 1 onion, 4 cloves, 1-2 eggs, 4-5 crackers, deep fat.
For minced meat: 50 g dried mushrooms, 1/2 tablespoon oil, 1/2 onion.
Preparation
Boil the rice, put it on a sieve, spill it with cold water, put it in a saucepan, pour in a little water, add salt, pepper, nutmeg, parsley, onion, cloves and cook until the rice is boiled down.
Remove the roots, drive 1-2 eggs into rice (which can be rubbed through a sieve) and make small round cutlets from it, putting minced meat or mushroom in the middle. Roll in egg and breadcrumbs, fry in oil or deep fat.
Garnish with cutlets, chicken or turkey sauce.
From such rice with minced meat, you can roll oblong-round pies, also roll in an egg and breadcrumbs, deep-fry, serve on a platter with soup, sprinkling with fried green parsley.
Spinach cutlets with rice
Ingredients: 1 kg spinach, 1 cup rice, 50 g feta cheese, 2 eggs, chopped parsley (greens), 2 tbsp. tablespoons of flour or bread crumbs, vegetable oil for deep fat.
Preparation
Sort the spinach, rinse, salt, simmer until soft, then squeeze and chop finely. Boil rice in salted water, combine with spinach, add grated feta cheese, 1 egg and 1 yolk, parsley, salt and black pepper.Mix the mass well, stand for 10-15 minutes, form cutlets from it, breaded them in flour or breadcrumbs, moisten in an egg and deep-fry.
Serve with sour milk or carrot salad or green salad.
Rice croquettes (for meat or chicken broth)
Ingredients: 400 g of rice, 2 teaspoons of butter, 3 yolks, 70 g of vegetable oil, 50 g of white bread.
Preparation
Boil rice until soft with butter, make croquettes, roll them in yolks mixed with olive (sunflower) oil, and then in white grated bread. Cook in overheated deep fat.
Decorate the dish with parsley and salted olives.
Rice croquettes with candied orange fruits
Ingredients: 1 cup rice, 1 cup milk, 2 yolks, 1 tbsp. a spoonful of candied orange fruits, 50 g of butter, 5-6 apples, breadcrumbs, cream, syrup.
Preparation
Put butter, sugar, raw egg yolks, candied orange fruits and whipped cream into a thick viscous rice porridge cooked in milk. Mix all this, put it in a layer on a baking sheet or board, level, cool, and then roll the balls. Moisten each ball in an egg, breaded in breadcrumbs.
Deep-fry croquettes, sprinkle with powdered sugar and serve with any sweet sauce.
Fried rice cutlets with chocolate sauce
Ingredients: 1.5 cups of rice, 1 bottle of milk or cream, 1 spoon of sugar, 1/2 vanilla sticks, 50 g of butter, 2-3 eggs, 5-6 crackers, 600 g of deep fat.
For the sauce: 2 yolks, 2 lumps of sugar, 2 cups of milk, 1/2 cup of jam, chocolate.
Preparation
Wash the rice, put it in a colander, put in a saucepan, pour a bottle of milk or cream, put butter, sugar, vanilla, boil until soft, put eggs, cool, make small cutlets in the form of pears, roll them in an egg and breadcrumbs, lower into hot deep fat.
Ready to put in a colander, roll in grated chocolate, put on a dish, pour over chocolate sauce: grind yolks, fine sugar until white, add 2 tablespoons of grated chocolate, stir with cooled milk, put on the stove, stir with a spoon until it thickens, but do not boil pour over the cutlets.
In the same cutlets, you can put jam without juice, namely: take a little cooked rice, first roll a ball, make a small hole, put the jam, then, rolling the ball carefully, make a pear cutlet out of it, etc.
Rice dumplings
Ingredients: 1/2 cup rice, pepper, nutmeg, 1 parsley, 7 onion, 4 cloves, 1 small parsley, 1 leek, 1 carrot, 1 turnip, 2 eggs, 3 breadcrumbs.
Preparation
Boil 1/2 cup of rice, put it back in a saucepan, put a little salt, pepper, nutmeg, parsley, onion, cloves. Pour with broth, cook over low heat until soft. Remove the parsley and onion with cloves.
Finely chop a small parsley, leek, small carrots, a little turnips, pour the broth, cook until soft, put on a sieve, put in boiled rice, stir, beat in an egg.
Make dumplings with a spoon, then put them on a platter in a cold place, when they are frozen, roll them in an egg and grated bread, and 5 minutes before serving, fry in fat that was removed from the broth, dry on a napkin, and dip into the broth.
Corn fried in dough
Ingredients: cob of milky corn, deep fat.
For the dough: 1 cup wheat flour, 30 g butter, 1/2 cup milk, 1 egg, salt.
Preparation
Peel the cobs of milk-ripeness corn cooked in salted water from the leaves, dip in fresh batter (batter) and deep-fry until golden brown on the surface.
For batter, grind the egg yolks with sugar and salt, add sour cream, and then pour in cold milk. After that, add the sifted flour, mix well, add the whipped whites and mix slightly again.
Serve immediately after frying with tomato salad.
Corn croquettes
Ingredients: a can of canned corn, 1/2 cup of milk sauce, 1 egg, 50 g of ghee or butter, sunflower oil, deep fat, 1 tbsp. a spoonful of bread crumbs, 1 tbsp.a spoonful of wheat flour, 40 g of sour cream, parsley, 75 g of tomato sauce, salt.
Preparation
Warm canned corn in a jar in a water bath and carefully drain the liquid. Put the corn in a bowl with ghee or butter and dry, stirring occasionally. Add hot thick milk sauce, raw egg yolks, salt and stir.
When the mass has cooled (to about 40-50 ° C), cut into balls weighing 12-15 g or slightly larger, sprinkle them with wheat flour, moisten them in egg white, beaten with a little salt and vegetable oil, and brew in wheat bread crumbs. Deep-fry just before serving.
Serve on a platter or plate, garnish with fried parsley, for which sort the parsley, rinse, dry and fry in highly heated fat for 1-2 minutes. When it becomes dry and brittle, dark green in color, quickly remove it from the fat with a slotted spoon.
Serve cold sour cream or tomato sauce separately in a gravy boat.
Corn balls
Ingredients: corn, fresh on the cob or canned, 100 g of vegetable oil, 1 onion, 1/2 cup of wheat flour, 1 tbsp. a spoonful of tomato puree, 1 egg, parsley, 1 tbsp. a spoonful of breadcrumbs, 75 g of sauce or 50 g of sour cream, salt, pepper, deep fat.
Preparation
Finely chop the onions and green peppers and fry in vegetable oil, then add flour, parsley and, stirring occasionally, continue to fry for another 5 minutes. Then add tomato puree, a little broth, salt to the mass and stir, then put corn grains removed from boiled ears, or canned corn grains without broth and heat until a thick mass is obtained.
After cooling, cut the mass into balls, roll in flour or ground breadcrumbs, grease in an egg mixed with a little water, roll again in breadcrumbs and deep-fry.
Serve with mushroom, tomato or sour cream sauce.
Corn grits balls
Ingredients: 150 g corn grits, 1 glass of water, 15 g butter, 1 egg, 1 tbsp. a spoonful of wheat flour, 1 tbsp. a spoonful of breadcrumbs, parsley, salt.
Preparation
Cook crumbly porridge from corn flour, pour butter into it, mix well, add eggs, salt, a little wheat flour and stir.
With a tablespoon, put small lumps of mass on a board sprinkled with flour, roll up the balls, dip them in an egg, breaded in breadcrumbs or dry bread crumbs and fry in a pan in hot oil.
When serving, garnish with parsley sprigs.
Fried corn in dough
Ingredients: 1 cob of corn, 10 g of fat for deep fat;
For the dough: 20 g flour, 5 g sunflower oil, 20 g milk, 1/2 egg;
For salad: 75 g of fresh tomatoes, 5 g of sunflower oil, 5 g of 3% vinegar, pepper.
Preparation
Peel the cobs of dairy maize boiled in salted water from the leaves, dip the batter in the liquid unleavened dough and deep-fry until golden brown on the surface.
Serve immediately after frying.
Serve the tomato salad separately.

Hairpin, well, you mogёsh Sela here quietly in an ambush and scribbles to himself on the sly And he doesn't even tell us that it's time to start trying recipes Molodchin

Wow!!! And my deep fryer has opened !!! Well, to be continued ...

Until then ...
1. Today I made deep-fried pork in batter.



First, I marinated according to this recipe from the theme of marinators:

Pickled pork ribs

Pork ribs 1kg,
200ml dry white wine,
100g regular ketchup,
20ml wine vinegar,
50g sugar
2 cloves of minced garlic
chopped thyme (fresh or dried)
soy sauce,
lemon juice,
salt and black pepper to taste.


True, I didn't have ribs, but ... all the same, it turned out sour !!! I won't marinate in wine anymore.

But I liked the batter. Klyar took from here:

3 tbsp. tablespoons of flour, 2 eggs, 4 tbsp. spoons of water

But it was too liquid, so I added flour ... well, I added it.

If she didn't get involved with wine, it would be better !!!

[Fry-chicken (chicken fries)]

Well, the hard labor Easter troubles are over. It's time to get down to business. I made the shins deep-fried. I took these ingredients as a batter.

Fry-chicken (chicken fries)
Ingredients: 100 g flour, 1 egg, 2 tbsp. tablespoons of crackers. Deep fat oil 1.8 l.
The amount of ingredients was regulated by itself as they disappeared. Roll each chunk in flour, then in an egg, then in breadcrumbs. The drumsticks were pre-marinated for an hour in chicken mixture. He warmed up the deep fat, put the basket in there. She lowered 4 shins to one tab. Deep-fat for 25 minutes until fully cooked. I kept the first tab for 10 minutes, then in the microwave for 5 minutes (the children wanted to eat). The second bookmark is 20 minutes - I didn’t get ready at the bone. The result - 25 minutes - that's it. The nubs turned out juicy on the inside, crispy on the outside

And I did deep-fried chak-chak. Didn't know where to run with him, and ran

K Freken Bock

[Deep-fried vegetables and fruits (continued)]

Continuation of that link ...

Deep-fried vegetables and fruits (continued)

White acacia in batter batter
Ingredients:
- 400 g of inflorescences or young pods of white acacia.
For the test:
- 1/2 cup flour
- 1 egg,
- 1/2 glass of milk
- 2 tbsp. tablespoons of vegetable oil.
Preparation
Wash the inflorescences or young pods of white acacia, dip in batter, dip in boiling deep fat.
When browned, put on a dish, sprinkle with sugar, serve.
Do not use yellow acacia pods and flowers - they are poisonous!

Apples fried in batter
Option 1
Ingredients:
- 600 g of large apples,
- 1/2 lemon,
- 1/2 glass of rum,
- 1/4 cup sugar.
Preparation
Cut large apples into slices, wipe with lemon, put in a metal plate, pour in rum, sprinkle with sugar, cover with another plate, stand for 30 minutes.
Heat deep fat in a saucepan, pour 1 spoonful of vodka into it, then take each apple slice with a fork, dip in batter and fry.
Let dry, put on a plate, sprinkle with sugar mixed with 1 teaspoon of cinnamon, put in the oven, bake for 15 minutes until the crust is browned.

Option 2
Ingredients:
- 1.5 cups flour,
- almost a glass of milk (or 0.5 cups of sour cream)
- 0.5 cups of beer (you can add 1 spoonful of yeast),
- 4 yolks,
- 4 squirrels,
- 5 medium sized apples.
Preparation
Beat the whites into the foam as best as possible, stir with all the ingredients just before frying (or beat in whole eggs, that is, do not beat the foam).
Peel the apples, cut into slices, cut the core, dip each slice in batter, dip in hot deep fat or oil, fry on both sides, serving, sprinkle with sugar.

"Drunk" apples in beer batter
Ingredients:
- 4 apples wound or pepin,
- 50 ml of brandy,
- 20 g of sugar.
For batter:
- 1 glass of flour,
- 1.5 tablespoons of olive oil,
- 1 glass of water, beer or sour cream,
- 2 squirrels,
200 g of oil or deep fat.
Preparation
Peel 4 apples, Ranet or Pepin, remove the core, cut into 1 cm thick circles. Soak in a mixture of 50 ml of brandy and 20 g of sugar for an hour.
Dip apples in beer batter, deep-fry at 170 ° C for 5-6 minutes.
Lift the basket out of the oil and let the oil drain. Cover with icing sugar. Serve to the table.

Cherries in batter

Remove seeds from 500 g of large cherries and plant berries on thin wooden sticks. Cover with egg batter and deep-fry at 170 ° C for 5-6 minutes. Let the oil drain, sprinkle with vanilla sugar.
Serve the cherries hot.

Chinese bananas or apples in caramel
Ingredients:
- 145 g of apples (or 170 g of bananas),
- 50 g granulated sugar,
- 30 g of wheat flour,
- 30 g of egg white
- 30 g lard,
- 25 g sesame seeds.
Preparation
Peel fresh apples, core them, cut into large slices (peel and slice bananas).
Put granulated sugar in the sifted flour with pork fat and, stirring continuously, heat until the sugar turns into caramel.
Put deep-fried apples in a pan with caramel mass, sprinkle with sesame seeds. Serve hot.

Pineapple balls
Ingredients:
- 1 egg,
- 60 g flour,
- 50 g of milk,
- a pineapple,
- 150 g of vegetable oil,
- 50 g of powdered sugar,
- salt.
Preparation
Knead flour, eggs, milk and salt, add pineapple grated on a coarse grater, shape into balls and deep-fry them.
Place on a sieve and sprinkle with icing sugar.

Sugar apricots
Ingredients:
- 1 glass of rice,
- 500 ml of milk,
- 10 large apricots.
Preparation
Cook a thick viscous porridge from rice and milk with added sugar. Cut large apricots, remove the seeds and simmer slightly with a little sugar. Then drain the syrup and dry the apricots on a napkin.
Form balls from chilled rice, put them in apricots instead of seeds. Cover the apricots so that they look like a whole fruit, roll in flour, dip in an egg, bread in breadcrumbs and deep-fry.
Serve hot, sprinkled with powdered sugar. Serve separately the grated apricot sauce.

Helpful advice
From very fatty broth, excess fat can be removed when the broth has cooled. The fat removed from broths is especially good for deep-fried, as it has a delicate taste and aroma.

[Fancy deep-fried egg dishes]

Fancy deep-fried egg dishes

Stuffed eggs

They are served instead of pies for soup.
FOR THIS, boil hard-boiled eggs according to the number of diners (one egg per serving). Put the hot boiled eggs in cold water so that the shells come off well during cleaning, cut them in half lengthwise, remove the yolks from each half, rub, mix with a piece of butter and chopped parsley.
Season with salt and pepper to taste, fill the halves with this minced meat, combine them so that whole eggs are obtained, press well so that the filling blinds them.
Dip the eggs several times in a loosened egg and breadcrumbs, then dip them in boiling deep fat and fry on all sides.

Egg croquettes

Salt flour and butter, grind, pour 3/4 cup milk. Cook until thick.
Add finely chopped hard-boiled eggs, pepper, mix with herbs. Spread the mass on a flat plate and put in the cold so that it solidifies well.
Cut the frozen mass into even squares, roll into balls, roll in flour, then in scrambled eggs and breadcrumbs.
Dip the croquettes in melted lard and fry until golden brown.
Lay in a pyramid on a flat plate and serve hot to green soup, borscht, cabbage soup.

Steep egg croquettes
Ingredients:
- 6 eggs,
- 1 tbsp. a spoonful of butter
- 1 glass of flour,
- 2 glasses of milk,
- 1 pinch of nutmeg.
Preparation
Boil hard-boiled eggs (boil for 10 minutes), dip in cold water, peel and chop finely.
Divide into 12-14 parts. Roll croquettes (oblong round pies), roll them in olive (sunflower) oil with yolks, then in white breadcrumbs and deep-fry, let brown. Sprinkle croquettes with chopped dill and parsley.
Serve with soups, green sorrel and spinach cabbage soup.
In addition, on an oblong dish on the sides of the croquettes, put on a sprig of parsley, 4-5 salted olives, 6-8 pcs. salted dogwood.

Eggs with ham
Ingredients:
- 400 g ham,
- 4 eggs,
- 1 tsp flour,
- 65 g bread crumbs,
- fat for frying.
Preparation
Finely chop the ham, beat the eggs, mix with flour and breadcrumbs.
From this mass, prepare dumplings the size of a pigeon's egg and fry in a large amount of fat (deep fat) for 4-5 minutes.
Serve rice and green salad separately.

Scotch eggs with ham and anchovies
Ingredients:
- 150 g ham,
- 150 g anchovies,
- 5 eggs,
- 2 tbsp. tablespoons of crackers
- ground black pepper,
- vegetable oil,
- salt.
Preparation
Crackers, black pepper and an egg are added to the mixture of finely chopped anchovies and minced ham.
The rest of the eggs are boiled hard-boiled, peeled, rolled in the prepared mass and deep-fried.
Then each egg is cut lengthwise and served on a toast.

German deep-fried eggs
Ingredients:
- 5 eggs,
- 200 g raw,
- 1 tbsp. a spoonful of mustard
- 300 g of vegetable oil,
- salt,
- black pepper.
Preparation
Hard boil the eggs, then cut in half, remove the yolks and mix with one tablespoon of mustard. Season with salt, add black pepper and fill with the protein mixture. Chop the halves of the eggs with matches.
Separately, loosen a raw egg in a cup and dip the stuffed eggs in it. After that, roll the eggs in grated cheese, then again in the egg and breadcrumbs.
Fry for three minutes in boiling oil. Serve with sour cream or mayonnaise.

Fried eggs in tomato sauce with salad
Ingredients:
- 4 eggs,
- 2 tbsp. tablespoons of wheat flour,
- the protein of 1 egg,
- 3 tbsp. tablespoons of bread crumbs,
- fat for deep fat,
- green salad and lettuce,
- canned corn,
- paprika powder,
- chili.
Preparation
Peel the eggs, roll in flour, then in protein and breadcrumbs, deep-fry until the eggs are lightly browned.
Peel, rinse and coarsely chop both lettuce. Chop the tomatoes finely. Rinse paprika, peel and chop finely. Dry the corn, sprinkle with paprika, season with chili powder.
Serve on four plates. Cut the fried eggs in half and place on top of the lettuce and tomatoes.
Spicy tomato sauce is served with the dish.

Eggs in dough
Ingredients:
- 10 eggs,
- 1/2 cup flour
- 1/3 cup milk
- 2-3 tbsp. tablespoons of vegetable oil,
- salt to taste,
- greens.
Preparation
Separate the yolks of two raw eggs from the whites. Add milk, butter, egg yolks to flour, grind with salt, stir well. Beat the whites and pour into the dough, salt and mix. The consistency of the dough should resemble thick sour cream.
Boil the remaining eggs (8 pcs.), Peel, cut in half and dip in the dough and deep-fry. It is best to use ghee as deep fat.
Place the fried eggs on a dish and garnish with herbs.

[Deep-fried cottage cheese and cheese dishes]

Deep-fried cottage cheese and cheese dishes

Cottage cheese sausages
Ingredients: 500 g of cottage cheese, 150 g of oat flour, 80 g of honey, 2 eggs, 35 g of flour, 100 g of sour cream or 500 g of baked milk.
Preparation
Mix cottage cheese with eggs, oat flour, honey. Roll the resulting mass on the table in the form of a sausage, cut into pieces, roll in flour.
Fry in a deep fat fryer for 3-4 minutes at 170 ° C.
Serve with sour cream. If baked milk is served with the dish, do not pour sour cream.

Curd bars
Ingredients: 100 g of cottage cheese, 50 g of wheat flour, 1 egg, 50 g of pork fat, 1 teaspoon of sugar, 1 tbsp. a spoonful of sour cream, 10 g of soda, salt.
Preparation
Add flour, eggs, sour cream, sugar, soda, salt to the grated cottage cheese and mix everything thoroughly.
Roll the mass into a layer 1 cm thick, cut into strips 10 cm long and 2 cm wide and deep-fry them.
Serve with powdered sugar.

Curd balls
Option 1
Ingredients: 7 pack (250 g) cottage cheese, 3 tbsp. tablespoons of sugar, 3 tbsp. tablespoons of sour cream, 4 eggs, about 1 teaspoon of soda, 1 glass of flour.
Preparation
Mix all ingredients. The dough should be thick. From the dough, mold balls about the size of a walnut. Deep-fry.
When ready, you can sprinkle them with powdered sugar.

Option 2
Ingredients: 2 eggs, 2 tbsp. tablespoons of granulated sugar, a pinch of salt, 250 g of cottage cheese, 1 teaspoon of baking soda, 2-3 tbsp. tablespoons of flour, 3-5 apples.
Preparation
Grind 2 eggs with 1 tbsp. a spoonful of granulated sugar and a pinch of salt, add 250 g of cottage cheese and 1 teaspoon of baking soda, quenched with vinegar, add flour and knead the dough.
Peel the apples, core and grate, add 1 tbsp. a spoonful of granulated sugar.
Cut the dough into small pieces, roll out and place the apple filling in the center, making small balls. Fry like donuts in vegetable oil (or butter, or in a 1: 1 mixture of vegetable and butter).
Serve with powdered sugar.

Option 3
Ingredients: 500 g of cottage cheese, 2 eggs, 1 glass of granulated sugar, 1.5-2 cups of flour, 0.5 teaspoon of slaked soda.
Preparation
Mix all the ingredients until smooth, if it turns out to be liquid, then add flour. Pour vegetable oil into a deep fryer (or an ordinary wide pan), so that the layer is about 5-7 cm, heat it up.
Form into balls about 3 cm in diameter and place in butter. They should emerge and take on a delicate golden color.
Remove the balls, drain the oil, place on a plate and sprinkle with powdered sugar.

Option 4
Ingredients: 350 g of cottage cheese, 3 eggs, 100 g of flour, 80 g of sugar, 1 coffee spoon of soda, deep fat.
Preparation
Knead all the ingredients well, if it turns out to be liquid, then add flour. Form balls from the resulting mass, roll in flour or breading and dip in hot fat.
The balls are ready when the wooden needle used to pierce them is dry. Remove from deep fat, drain oil.
Sprinkle the balls with sugar or powdered sugar and serve hot.

Cottage cheese pancakes
Ingredients: 500 g potatoes, 250 g cottage cheese, 125 g flour, 80 g sugar, 1 egg, lemon zest, deep fat.
Preparation
Steam the potatoes and mash them. Add cottage cheese, flour, egg, a little salt, sugar, grated lemon zest.
Roll into balls and deep-fry on both sides.

Processed cheese croquettes
Ingredients: 3 slices of processed cheese, 2 tbsp. spoons of margarine, 50 g of white bread, 3 tbsp. tablespoons of starch, 1 egg yolk, 2 tbsp. tablespoons of ground crackers, nutmeg on the tip of a knife, salt to taste.
Preparation
Mix the melted cheese with beaten margarine, add soaked and squeezed bread, yolk and spices.
Divide the mass into pieces with a spoon, roll in ground breadcrumbs and stretch the pieces to length.
Deep-fry for 1-2 minutes at 150 ° C.

Cheese balls (in French)
Ingredients: 100 g cheese, parsley, salt, pepper, deep fat.
Preparation
Season the grated cheese with salt and pepper. Form small balls, breaded in flour and fry in boiling fat.
When the balls have doubled in volume, remove them and discard them on a sieve.
Serve hot and sprinkle generously with herbs.

Cheese deliciese
Ingredients: 4 egg whites, 200 g of grated hard cheese, bread crumbs, parsley, pepper.
Preparation
Beat the whites well. Mix them with grated cheese and pepper. Form into balls the size of an egg without squeezing the dough too much. Roll in breadcrumbs, deep-fry until golden brown.
Serve with sauteed parsley sprigs.

Cheese croquettes
Ingredients: 90 g flour, 80 g butter, 0.5 l milk, 150 g hard cheese, 2 eggs, bread crumbs.
Preparation
From butter, flour, milk, prepare a very thick white sauce - bechamel. Add grated cheese and yolks. Form thumb-sized pies, roll in breadcrumbs, deep-fry.
Making a simplified béchamel sauce. Grind a spoonful of butter in a glass of flour, dilute with 2 cups of milk, mix. Boil sour cream until thick. Salt, put nutmeg, cool. Sometimes bechamel is diluted with 1.5-2 cups of broth and 0.5 cups of sour cream.

Fried cheese

This savory snack can be served hot or cold. Cut any hard cheese (Swiss, emmental) into slices 2 cm thick, dip in a batter mixed with beer, and fry in hot oil in a deep skillet until golden brown.
Place on paper to absorb excess fat.
Batter preparation. Stir in a glass of flour, 1.5 tablespoons of olive oil, a little salt, 1 glass of water or white beer, or sour cream, 2 whipped egg whites, stir. Dip cubes of cheese into this dough and fry in hot oil or deep fat.

Fried cheese balls in sour cream
Ingredients: 450 g paneer, 2 chili pods, 3 tbsp. tablespoons of finely ground wheat flour, 1 pod of fresh hot pepper, finely chopped, 1 teaspoon of ground coriander, 7 teaspoon of grated ginger, 1 tbsp. a spoonful of chopped coriander leaves, 1 teaspoon of cumin seeds, 0.25 teaspoons of asafoetida, 2.5 teaspoons of salt, 2 tbsp.tablespoons of ghee or vegetable oil, ghee or vegetable oil for deep-frying, 150 ml sour cream, 5-6 medium tomatoes, 2 tbsp. tablespoons of grated coconut, 1 lemon.
Preparation
Peel and finely chop the chili and hot pepper pods. Knead the paneer until soft and smooth. Add flour, pepper, coriander leaves and 1 teaspoon of salt. Knead again so that all components are well combined.
Roll into walnut-sized balls from the pieces of this curd mass. Heat ghee or vegetable oil until it smokes. Add the cheese balls and grill for a few minutes, until they are golden brown and crispy. Transfer them to a colander to drain the oil.
Blanch the tomatoes, peel them and mash them in puree. Then make a spice paste: crush in a mortar or grind the coconut and all the spices except salt and coriander leaves in a coffee grinder.
Heat 2 tbsp. ghee or butter in a medium saucepan and sauté this paste for about 1 minute. Add tomato puree, sour cream, coriander leaves and leftover salt and cook for 10 minutes, stirring occasionally.
Place the paneer balls in this sauce 10 minutes before serving. Garnish each serving with a slice of lemon.

Kefir pancakes
Ingredients: 1 glass of kefir or yogurt, 2 tbsp. tablespoons of sugar, 0.5 tsp of salt, 0.5 tsp of soda, 1 cup of flour.
Preparation
The basis of these pancakes is kefir or yogurt. For a family of four, a glass is enough. Drive an egg into kefir, add sugar and salt. Beat everything, add soda, add flour until the consistency is desired - thick sour cream.
The temperature of the pan should be chosen experimentally - as thick pancakes are often not baked.
It is better to fry in a large amount of vegetable oil.

[Deep-fried dough products]

Deep-fried dough products

Chebureks, pies, donuts, whites and many other dough products are not baked, but fried in highly heated fat (deep-fried).
Any dough for such products can be used - yeast, unleavened, puff, custard, shortbread (prepared with baking powder, with cottage cheese, with potatoes). Yeast dough is thinner than for baked pies. However, it is important not to be mistaken here, because too thin dough absorbs a lot of fat, becomes oily and becomes heavy.
To prevent this from happening, alcohol is often added to the dough (vodka, cognac, rum or pure alcohol) from 1 teaspoon to 2 tablespoons.

Pies
Ingredients: 1 glass of water, 8-10 g of yeast, 1.5 cups of flour, 2-3 tablespoons of sugar, 3/4 tablespoons of salt, 50 g of butter, 2-3 yolks.
Preparation
Stir the yeast in warm water, add flour, knead the dough, put in a warm place for 2 hours. When it rises, add salt, butter, yolks, pounded with sugar, knead, roll out, make pies.
Let the pies rise, then fry them over low heat in deep fat.
For minced meat, they take fried brains, liver, beef, crayfish tails, cottage cheese, fish, cabbage, carrots, rice, potatoes, mushrooms.

Brain or minced meat patties
Ingredients:
For the dough: 1 or 2 teaspoons of yeast, 4 glasses of flour, 2 eggs or 3 yolks, 50 g of butter, 1 glass of water or milk, 200 g of butter or deep fat, sugar, salt to taste.
For minced brain meat: 1 bovine marrow, 50 g butter, 0.5 tablespoons flour, a pinch of crushed nutmeg, pepper, salt.
Preparation
How to make the dough is described in the previous recipe "Pies".
Minced meat for them from the brains is as follows: put the brains in boiling water with vinegar and salt, boil them, remove, cool, chop finely. Fry 0.5 tablespoons of flour in a spoonful of oil, add minced meat, add a little crushed pepper or nutmeg, pour in 2 tablespoons of broth, stir.

Yeast pies with minced beef
Ingredients:
For the dough: 1.25 cups of water or milk, 2-3 teaspoons of yeast, 2 eggs, salt, 50-100 g of butter, 4.5 cups of flour, 1 egg for lubricating the dough.
For minced meat: 400 g of beef, 1 onion, 50 g of oil, salt, pepper, dill, 2-3 hard-boiled eggs.
For sprinkling: 3 handfuls of green parsley and 0.5 tsp.tablespoons of oil or 1 glass of deep fat.
Preparation
Prepare the dough as described in the “Pies” recipe, but a little thicker.
Stuff the pies, let rise, grease with an egg, bake; when serving, sprinkle with deep-fried green parsley (see Deep-Fried Green Parsley recipe).

Chebureks Caucasian
Option l
Ingredients:
For minced meat: 400 g of lamb.
For the dough: 3 cups flour, 1 egg, 0.75 cups of water. 50 g rice, 100 g lamb lard, 3 tbsp. tablespoons of finely chopped parsley, salt and pepper to taste.
Preparation
Lamb pulp and mutton (preferably fat tail) fat together with onions mince or chop finely with a knife. Add salt, pepper, finely chopped parsley to the minced meat and, stirring this mass with a spatula, pour 2-3 tbsp. spoons of cold water.
Stir the minced meat with boiled cold rice. Knead unleavened hard dough from wheat flour, water and eggs with the addition of salt. After rolling out the dough to a thickness of 1 mm, cut out circles the size of a small tea saucer.
On half of each mug, put minced lamb, cover with the other half and join the edges, having previously greased them with a beaten raw egg.
Fry in a deep fat fryer for 6-8 minutes at 180 ° C.

Option 2
Ingredients:
For the dough: 4 glasses of flour, 4 eggs, 1 glass of fresh kefir, salt.
For minced meat: 300 g of beef, 300 g of lamb, 300 g of pork, salt, pepper to taste.
Preparation
After kneading the minced meat, be sure to add water so that it is weak. Take warm boiled water.
Roll out the dough, put one tablespoon of minced meat, cut off a piece of butter, put on the minced meat, cover. It is convenient to cut the edge with a lid from the pan. After trimming, walk along the entire edge with your fingers so that the cheburek does not open in oil.
The size of pasties should be about half of the palm. Fry in boiling vegetable oil in a pan. The oil layer is not more than 3-5 mm, the oil should smoke. The normal color of pasties is brown (not pale). When frying, the pan cannot be closed with a lid - otherwise there will be no crust.
In addition, the cheburek must be constantly watered with oil.
The oil burns out during frying, so it must be topped up. By the way, if there is dough left, you can cut it into strips (as for brushwood) and fry in the remaining oil. It will turn out to be no less tasty than the pasties themselves.
From the specified amount of dough and minced meat, a large dish of pasties for 5-7 people is obtained.

Option 3
Ingredients:
For the dough: 1 kg of flour, 1.5 cups of water, 2 eggs, 1 teaspoon of salt.
For the filling: 700 g of meat (half lamb with beef), 500 g of onions, salt, pepper, 2 tbsp. spoons of milk or water.
Frying fat.
Preparation
Knead unleavened dough (see the next recipe for details), roll it into a ball, cover with a napkin and leave for half an hour.
Prepare minced meat. Pass the meat through a meat grinder, add chopped onion, salt, pepper, milk or water, mix.
Divide the dough into 20-30 g pieces, roll them into balls, from which roll out flat cakes 2 mm thick. Put minced meat on each cake, fold the cake in half, pinch the edges to make a crescent-shaped cake.
Fry the pasties in a thick-walled dish with edges of at least 10 cm. Heat well (based on 100 g of pasted pasties simultaneously) 400 g of pork fat or vegetable oil. In such an amount of fat, they float and warm up evenly from all sides. The fat must be heated until a slightly noticeable smoke appears over it.
Serve the pasties very hot.

Option 4
Ingredients:
For the dough: 1.1 kg flour, 2 glasses of water, 2 teaspoons of salt.
For the filling: 800 g of fatty boneless lamb, 4 onions, salt, pepper, a little water.
Vegetable oil or fat for deep fat.
Preparation
Dissolve the salt in water. Pour flour on the table in a slide. Make a depression in it and gradually pour water there. Knead unleavened dough. Divide it into 15-20 parts, roll up the balls, after 20 minutes of proofing roll into flat cakes the size of a tea saucer.
Put the filling on half of each, fold the cake in half and pinch the edges, greasing them with an egg.
Fry in a deep saucepan in overheated fat.

Option 5
Ingredients: 250 g minced lamb, 150 g flour, 70 ml water + a pinch of salt.
Preparation
Mix the minced lamb, chopped onion, egg, some salt and pepper. Prepare dough, roll it out, cut into circles. After moistening each circle of dough with water, place the minced meat in the center and fold in a semicircle. Pinch the edges tightly with your fingers.
Deep-fry at 170 ° C for 8-10 minutes.
Let the oil drain and serve hot.

Option 6
Ingredients:
For the dough: 4 glasses of flour, 2 glasses of water, 1 teaspoon of salt.
For the filling: 300 g of lamb, 1-2 cloves of garlic, salt, black pepper.
2-3 cups vegetable oil for deep-frying.
Preparation
Brew the flour with salted boiling water and knead the dough. For the filling, finely chop the lamb (you can skip it through a meat grinder), fry in vegetable oil, season with finely chopped garlic, salt and pepper.
Cut the dough into pieces, as for pies, roll into balls, make a cake 2 mm thick. Put the filling on each and pinch the edges.
Fry in a roasting pan or saucepan in hot vegetable oil.

Option 7 (with fish)
Ingredients:
For the dough: 2 cups flour, 0.5 cups water, salt.
For the filling: 500 g of pike perch or other fish fillet, 2 onions, salt, pepper.
Vegetable oil for deep fat.
Preparation
Pass the fish fillet and onion through a meat grinder, add salt, pepper, a little fish broth or water and mix everything well. Knead the dough from flour, water and salt, divide it into 40 g pieces, roll out thin cakes.
Put minced fish in the middle, pinch in the form of a crescent.
Fry in plenty of vegetable oil. Serve hot.

Option 8 (with fish)
Ingredients:
For the dough: 500 g flour, 1 incomplete glass of water, 1-2 eggs, 0.5 teaspoons of sugar, salt.
For filling; 700 g fish fillet, 3 tbsp. tablespoons of vegetable oil, 2 onions, black pepper, salt.
Vegetable oil for frying.
Preparation
Knead unleavened dough from flour, water, eggs, salt, sugar. Pass the fish fillet through a meat grinder, add water, vegetable oil and simmer. Then put the fried chopped onion, pepper, salt and simmer for another 5-10 minutes. Cool the minced meat. Roll out the dough and make pasties.
Fry in a deep frying pan in a large amount of vegetable oil.

Bureki - pies
Ingredients: 1 glass of water, 1 teaspoon of salt, 8-12 g of dry yeast, 500 g of flour.
Preparation
In the old days, these pies were stuffed with meat, pork bacon and deep-fried, which resembles the way of preparing Caucasian pasties.
Knead the dough, let the dough rise, put 1 tbsp each. a spoonful of sugar and sunflower or mustard oil.
Knock out the dough, knead, let it rise again, divide into 18 parts, roll it into mugs, put the filling, make pies, let it rise, bake for 20 minutes in the oven, grease with kvass or butter.

Kutaby
Ingredients: 400 g lamb, 2 onions, 2 cups wheat flour, 60 g pomegranate seeds, 2 tbsp. tablespoons of chopped greens, 0.5 tsp of cinnamon, pepper and salt to taste.
Preparation
Sift the flour, knead the dough with the addition of salt and water, roll it out to a thickness of 1 mm and cut out circles the size of a pie plate.
Prepare minced meat from lamb pulp, adding onion and pomegranate grains. Put the minced meat on dough circles and wrap them in the shape of a crescent.
Fry in a deep fat fryer for 4-6 minutes at 170 ° C.

Fried crunch with lemon zest
Ingredients: 400 g flour, 2 eggs, 2 tbsp. tablespoons of sugar, 1 glass of milk.
Preparation
Prepare the dough in the following way: put flour on the table, beat in eggs, put sugar with lemon zest, 0.5 tablespoons of butter and add as much milk as the dough of medium thickness will take. Knead until smooth, cover with a towel and leave for a few minutes.
Heat up deep fat at this time.
Roll out the dough thinly and cut into a crunch of any shape, dip in hot deep fat, brown, remove on a sieve, dry with a napkin, transfer to a dish and sprinkle with powdered sugar with lemon zest.

Boorzak - dumplings made of dough (in Tuvan)
Ingredients: 750 g flour, 200 g sour cream, 200 g milk, 1 egg, 150 g fat, 80 g sugar, salt.
Preparation
Unleavened dough, aged for 30-40 minutes in a warm place on a proofer, roll out into long flagella 2 cm in diameter, then cut into even LUMPS weighing 10-15 g each, form small balls and deep-fry them until golden pink.
Can be served with broth or consumed like this.

Pova (brushwood in Tuvan)
Ingredients: 750 g flour, 200 g sour cream, 200 ml milk, 1 egg, 150 g mixed fat, 80 g sugar, salt.
Preparation
From flour, sour cream, milk, eggs, sugar, salt, knead a hard dough and put it to proof.
After half an hour, roll out the dough into thin elongated cakes, cut each cake in the middle, turn it out with a bow and deep-fry.

Gatlakly - puff pastry (in Turkmen)
Ingredients: 150 g wheat flour, 50 ml water, 30 g butter, 30 g cottonseed oil, salt.
Preparation
Roll out the steep dough, kneaded as for noodles, roll out a cake with a diameter of 18 cm, grease without touching the edges, then roll, twist, squeeze the ends and squeeze a lump in the form of a cake the size of a tea saucer and deep-fry.

Oil fried pasta
Ingredients: 250 g pasta, deep fat, parsley, salt, pepper.
Preparation
Cook the pasta in salted boiling water for 15 minutes. Thoroughly drain the water, allow to dry a little and toss into the steaming deep fat in small portions.
Let brown, remove, drain off fat, salt and pepper.
Serve with deep-fried parsley.

Pasta croquettes
Ingredients: 200 g of pasta, 2 yolks, 2 tablespoons of grated parmesan, 2 eggs, deep fat.
Preparation
Break 200 g of pasta into pieces of 2-3 cm, boil in salted boiling water. Throw in a colander, pour over with cold water.
Prepare bechamel, beat in 2 yolks, put 2 tablespoons of grated Parmesan, heat, add pasta, stir. Cool on a platter.
Cut into oblong pieces, roll croquettes out of them, roll in grated cheese, then in eggs and grated stale bread.
Fry in deep fat 10 minutes before serving. Decorate croquettes with green plants.

Noodle croutons
Ingredients: 400 g of noodles, 1 spoon of moss, 3 yolks, 3 tablespoons of grated homemade cheese.
Preparation
Boil the noodles, drain the water and, without letting cool, transfer to another pan, add butter, yolks and grated homemade parmesan cheese (or other), stir.
Then place the noodles between two dishes or flat plates under a small press.
Cut into oblique squares, roll in breadcrumbs, deep-fry.

Festive cherries in choux pastry
Ingredients:
For choux pastry: 150 g butter or butter margarine, 1 glass of water, 450 g flour, 4 eggs and 3 yolks, a pinch of salt.
For the filling: 40 g cherries, 0.25 cups of ground walnuts mixed with a glass of rum or brandy.
Preparation
Boil the oil with water, add flour without removing from the heat, stir, remove from heat, beat in eggs one at a time, salt, mix well.
Lightly grease a baking sheet with fat, put the dough on it in a layer of half a finger (rolled out on a baking sheet), cut into 40 squares.
Remove the seeds from 40 large cherries, put the filling in them instead of the seeds, arrange the cherries in squares and with your hands without flour (if the dough sticks, grease your hands with refined vegetable oil), roll the balls with cherries and deep-fry.
Roll the finished balls hot in a mixture of sugar and cocoa.

Kinkga (Kyrgyz dough product)
Ingredients: 100 g of wheat flour, 10 g of butter, 0.5 teaspoon of soda, 20 ml of vegetable oil (in Kyrgyzstan, cottonseed is usually taken).
Preparation
Roll out the unleavened dough, kneaded with butter and baking soda, into a layer 5 mm thick, cut into various figures and deep-fry the products.
This cookie is served for tea.

[Fundamentals of "Donut Science"]

Fundamentals of "Donut Science"

Donuts are undoubtedly among the most favorite homemade products made from yeast or other types of dough. To cook tender, fluffy donuts, it should be remembered that, for all their merits, these products are quite capricious in preparation and require a certain skill and strict fulfillment of certain requirements.

The flour for making donuts must be always warm and freshly sifted, the yeast for the dough must be taken the freshest, having good germination, the dough and cut dough must be protected from the slightest cooling and especially from the draft, and fat or deep fat, in which donuts float freely when frying , must be perfectly clean and well heated. For overheating oil, see HOW TO BOIL, FRY, BAKE.

When preparing donuts, you should, as closely as possible, follow the tab of the products suggested in the recipes.

And finally, the last tip - do not leave the treat for long. After removing the donuts from the fat, they should be eaten immediately.

[Moscow donuts (1)]

Moscow donuts (1)
Ingredients: 1 kg flour, 150 g sugar, 70 g margarine, 500 g water, 20 g sunflower oil, 200 g icing sugar, 2 g ground cinnamon, 10 g salt.
Preparation
Prepare a bezoparny dough of weak consistency (see Preparation of ordinary bezoparny yeast dough), form balls, put them seam down on a baking sheet greased with sunflower oil, and after 10 minutes deep-fry at 160-170 ° C for 3-5 minutes.
After frying and dripping off the fat, sprinkle with powdered sugar mixed with cinnamon.

Moscow donuts (2)
Ingredients: 400 g butter sour dough, 2 tbsp. tablespoons of powdered sugar for sprinkling, 2 g of vanilla sugar, 1 liter of fat for deep fat.
Preparation
Prepare yeast dough (see Cooking yeast dough using the sponge method), doubling the amount of sugar. Divide the dough into balls, as for baked pies.
Let the balls be fully proofed for 20-25 minutes and then fry in the same way as the patties.
Put the finished donuts on a dish and sprinkle with powdered sugar.

Old World Jam Donuts
Ingredients: 1 glass of milk, 10 g of yeast, 2 glasses of flour, salt, 100 g of butter, 0.5 teaspoon of cinnamon, 5-6 grains of cardamom, a pinch of vanilla, lemon zest, 2-3 tablespoons of rum (or strong dessert wine), 0.5 teaspoons of salt, any jam, flour for sprinkling, 1-2 tablespoons of vodka.
Preparation
Knead a glass of milk with yeast and flour 5 hours before lunch and put it in a warm place.
After 2 hours, when the dough rises, beat it out with a spatula, put salt, butter, cinnamon, a few grains of cardamom, a pinch of vanilla, lemon zest, rum, 0.5 teaspoon of salt. Knead everything and put in a warm place for 0.5-1 hour. Roll out 2 round layers of dough. Put on the first rows of a heap of thick jam, cover with a second layer, cut donuts with a glass. Sprinkle the flour on the leaf, let the donuts rise.
Make deep-fat fry from goose, lard in half with butter, pour in 1-2 tablespoons of vodka (to make the donuts drier). Dip in boiling deep fat 5-6 donuts at a time, fry over low heat. Remove donuts with a colander and sprinkle with powdered sugar mixed with cinnamon powder.
Instead of jam, they sometimes put apple marmalade in donuts (bake 3 apples, rub through a sieve, put 0.25 cups of sugar and, stirring, boil until thickened) or cottage cheese, chopped cherries, plums, pears, berries, minced meat, fish.

Donuts with sweet filling
Ingredients:
For the dough: 1 glass of milk, 30-40 g of yeast, 1 tbsp. a spoonful of sugar, 50-100 g butter or margarine, 4 yolks, salt to taste, ground cinnamon or other flavorings to taste, 500 g flour, 2 tbsp. spoons of liquor or rum.
Preparation
For filling and frying donuts: 0.5 cups of thick jam without syrup, powdered sugar and cinnamon for sprinkling donuts, fat for frying, 1 tbsp. spoon of vodka for deep fat.
The dough is prepared in the same way as in the previous recipe. Put the well-risen dough on a board, divide into 2 parts and roll out layers of the same size. Lay out the filling of thick jam or marmalade for one (1 teaspoon each, so that about 25 donuts come out), cover with a second layer and cut out the donuts with a notch or a glass. It is good to blind the edges and lay on a sheet dusted with flour. Place in a warm place to lift.
Donuts should be fried as quickly as possible, trying not to let them rise too much, as the dough will lose its strength, and donuts may turn out to be tough when fried.
The jam should be thick. Instead of jam, you can make apple marmalade (see previous recipe).
Dip 5-6 donuts in hot fat, fry them over low heat (first under the lid), carefully turning each donut with a slotted spoon. The fat should boil evenly, then the donuts will be fried in it without burning.
Put white paper (napkins) on a sieve and take out the finished donuts on it. Sprinkle them with powdered sugar mixed with ground cinnamon, then transfer the donuts to a dish and serve hot.
The thinner the dough, the tastier the donuts will be.

Another donut recipe
Ingredients: 500 g of cottage cheese, 2 eggs, 1 tbsp. a spoonful of granulated sugar, 0.5 tsp of soda, 0.5 cups of flour, deep fat.
Preparation
Mix flour and eggs, add sugar to taste and 0.5 teaspoons of baking soda (only without any slides). Then add flour - a little, so that the dough is not steep. The less flour, the more fluffy the donuts will be.
Roll a sausage about 3 cm in diameter from the dough and cut into cylinders. Roll each cylinder again a little in flour.
Fry in boiling vegetable oil (preferably in a deep fryer). Sprinkle with powdered sugar.

Lenten pancakes
Ingredients: 2.5 cups warm water, 4.5 cups flour, 2 tablespoons of yeast, salt, 1 tbsp. a spoonful of sugar, lemon zest, vegetable oil for frying.
Preparation
Put the dough from these ingredients, when it rises, without interfering with it with a spoon, fry the pancakes in olive or other vegetable oil.

Pancakes with brains
Ingredients:
For pancakes: 200 g of wheat flour, 4 eggs (2 for breading), 10 g of butter, salt and sugar to taste, 250 g of milk, 70 g of bread crumbs, 2 glasses of deep fat.
For minced meat: 400 g veal brains, 1 onion, 20 g butter, 1 egg, 80 g sour cream, salt and pepper to taste.
Preparation
Mix the yolks with milk, melted butter, sugar and salt. Pour flour into pots, gradually dilute with the resulting mixture, rubbing so that there are no lumps. Beat the whites until a strong foam is formed and gently insert into the dough.
Heat the pan well, grease with a piece of lard on a fork, bake the pancake on one side and the other.
Put the finished pancakes on a deep plate turned upside down, then spread them out on the board, cut from all sides, giving the shape of squares, grease each with a thin layer of minced meat, roll into a roll, roll in eggs, then in breadcrumbs and fry in boiling deep fat.
Serve hot with the soup.
For minced meat. Boil the brains removed from the films in salted boiling water, finely chop, mix with fried onions, sour cream and an egg.

Belyashi
Ingredients:
For the dough: 3.5 glasses of flour, 20 g of yeast, 1 glass of milk or water, 50 g of butter, 0.5 teaspoon of salt.
For the filling: 500 g of lamb (or beef) pulp, 1 egg, salt, pepper, 2-3 onions, 0.25 cups of water, 200-250 g of fat for frying.
Preparation
Prepare unpaired yeast dough (see Preparation of ordinary unpaired yeast dough). Knead it well, roll it into a rope, cut into 20 equal parts. Roll into balls, let stand for 3-5 minutes, then roll into flat cakes.
Pass the meat and onion through a meat grinder twice, add water, egg, salt and pepper. Put the raw minced meat in the middle of the cakes, fold the edges of the dough onto the minced meat, giving the product the shape of a cheesecake.
After 20-30 minutes of proving, fry in a deep cast-iron skillet in hot fat, first on the open side, then turn over and fry until tender.
Frying time 8-10 minutes.

Belyashi in Kazakh
Ingredients:
For the dough: Z, 25 glasses of flour, 1 glass of milk, 15 g of yeast, 1 teaspoon of sugar, salt.
For the filling: 800 g of lamb (or beef), 3-4 onions, 1/3 cup of milk or water, salt, pepper.
Vegetable oil or fat for frying.
Preparation
Knead the dough, put in a warm place for 2-3 hours.
Pass the pulp through a meat grinder, add finely chopped onion, salt, pepper, milk or water and mix.
Cut the finished dough into 60 g pieces, then roll into balls and roll into flat cakes. Put minced meat (60-70 g) in the middle of each, pinch the edges of the dough, leaving the middle open.
Fry in a large amount of fat, first with the open side down.

Belyashi in Ural style
Ingredients:
For the dough: 4 glasses of flour, 20 g of yeast, 1.5 glasses of milk or water, 2 cm, tablespoons of butter, 0.5 teaspoons of salt.
For the filling: 500 g of pork or beef, 700 g of fresh cabbage, 2 onions, salt.
Frying fat.
Preparation
Prepare the dough in a bezoparny way (see Preparation of ordinary bezoparny yeast dough). For the filling, mince the meat with onions and cabbage. Season with salt and mix well.
Roll out cakes from the dough. Put minced meat in the middle of each, collect the edges and pinch, leaving the middle open.
Fry in hot fat, opening first.

Belyashi with fish
Ingredients:
For the dough: 300 g flour, 10 g butter, 5 g sugar, 10 g yeast, 1 glass of water, 1/3 teaspoon of salt.
For the filling: 400 g of cod or other fish fillets, 80 g of onions, 10 g of flour, 2 tbsp. tablespoons of vegetable oil, salt, pepper.
Frying fat.
Preparation
Prepare the dough in a bezoparny way (see Preparation of ordinary bezoparny yeast dough). For the filling, simmer the fish fillet, sauté the chopped onion with flour, then mince it, add the onion, salt, pepper and mix.
Cook and fry the whites in the usual way (see above).

Belyashi with potatoes
Ingredients:
Dough - see the Belyasha recipe above.
For the filling: 7-10 potatoes, 2 onions, 4 tbsp. tablespoons of butter, 2 raw eggs, salt, pepper.
Preparation
Peel the potatoes, wash, boil and mash in mashed potatoes, add raw eggs, butter, sautéed onions, salt and pepper and mix well. You can skip the filling through a meat grinder.
Cook and fry the whites as described above.

Fried pies
Ingredients: 2 cups flour, 200 g sour cream, 1 egg, 0.5 tsp salt.
Preparation
Prepare sour cream puff pastry (see Chopped puff pastry on instant sour cream) and cut it. Put the minced meat on half of the tortilla, cover with the other half to form a crescent-shaped pie. Press the edges of the pie tightly.
Grease a baking sheet generously with vegetable oil, place the pies on it and leave them for proofing for 20-30 minutes.
While the pies are brewing, pour deep fat (beef lard in half with vegetable oil or culinary margarine) into a saucepan with edges of at least 8 cm and a thick bottom with a layer of at least 5 cm and heat it well. The readiness of the fat can be checked by dropping 2-3 drops of water into it. If the water evaporates on the surface of the fat, it is ready; if it sinks to the bottom, the temperature of the fat is insufficient and it must still be warmed up.
Dip the pies in heated fat, fry on all sides, turn over with a wooden spatula.
Remove the finished pies with a slotted spoon and drain off excess fat.

Trinkets
Ingredients: 1 liter of kefir, 100 g of yeast, 3 tbsp. tablespoons of sugar, 3 tbsp. tablespoons of sunflower oil, 1 incomplete teaspoon of salt, flour.
Preparation
Mix all the ingredients to make a not very tight dough, put the resulting dough in a plastic bag and in the refrigerator for 30 minutes. Then prepare any filling and bake the pies in deep fat.
It turns out very quickly and delicious.

Crumbly pies
Ingredients: 250 g butter (or margarine), 0.5 cups of starch, 2 cups of flour, 0.5 cups of sugar, 1 egg, 0.5 teaspoons of soda slaked with vinegar.
For the filling: 0.5 kg of dried apricots, 0.5 cups of sugar, a handful of raisins.
Preparation
Chop the butter (margarine) with a knife into grains with sifted starch and sifted flour. Add sugar, egg, soda. Knead a tough dough, put in the freezer for half an hour. Then roll out the round cakes, put the filling, close up with a boat, put on a greased baking sheet, bake in a hot oven until golden brown, then sprinkle with powdered sugar.
Before baking, grease the surface of the pies (yolk, butter, sweet tea).
Filling: 0.5 kg of dried apricots pour 0.5 cups of sugar, pour a little warm water, cook over low heat until soft, then cut, add a little steamed raisins.

Levashniki
Ingredients: 400 g flour, 0.25 cups of water, 1 egg, 1 protein, 100 ml of brandy, 1 tbsp. spoon of sugar, 1 teaspoon of salt.
Preparation
Prepare a very tough dough. Roll and cut it as for dumplings. Place 0.5 teaspoon of jam on each piece of dough and pinch the edges.
Chop each levashnik with a fork and deep-fry in ghee or refined olive oil.

[Pouchers]

Pouchers
Ingredients: 3 cups flour, 1 cup water, 1 tbsp. a spoonful of nut butter, 1 g of salt.
Preparation
Make a tough dough. Roll out thinly, cut out the cakes, put jam in the middle of each, trim the edges with a chisel or pinch.
Fry in a skillet in oil, pouring hot oil on top to swell.

Yarn
Ingredients: 3 cups flour, 3 tbsp. tablespoons of sugar, 3 tbsp. tablespoons of butter, 0.5 cups of sour cream, 2 eggs, 0.5 tsp of salt, 0.25 tsp of soda. 2-3 glasses of vegetable oil for frying, 1-2 glasses of honey or sour cream.
Preparation
Yarns (from the Old Russian verb "yarn" - fry in a large amount of fat, for yarn see How to BOIL, FRY, BAKE) are dough products fried in a large amount of fat (vegetable oil, ghee, butter, etc.)
Mix flour, eggs, butter, salt, sugar, soda until a homogeneous dough of a rather thick consistency is formed. Let it distance 10-15 minutes. Then on a table dusty with flour, roll out the dough into a thin layer 1.5-2 mm thick, cut it using any recesses or a glass and fry until golden brown in boiling oil on both sides.
Then, using a slotted spoon, remove the yarn from the boiling oil, put it on a dish covered with paper napkins, dry it.
Chilled yarn is served on a platter. Honey or sour cream is served separately.

Yeast dough yarn
Ingredients: 2 cups flour, 1.5 tbsp. tablespoons of sugar, 3 eggs, 1 teaspoon of yeast, 2-3 cups of vegetable oil for frying, 3-4 tbsp. tablespoons of powdered sugar.
Preparation
Mix 1/3 of the prescribed amount of flour with eggs, beaten with sugar, add yeast diluted in a little water, and leave in a warm place for 2–3 hours.
Then add the rest of the flour, mix well until a homogeneous dough is formed, roll out into a layer 0.5-1 mm thick and cut the yarn into strips, diamonds, circles, etc. Allow 10-15 minutes.
Then fry them until golden brown in boiling oil on both sides, use a slotted spoon to remove from the boiling oil, put on a dish covered with paper napkins, dry.
Sprinkle the cooled yarn with icing sugar.

Puri - Indian bread
Ingredients for 3 servings: 330 g flour, 3 g baking soda, 90 g water, 45 g vegetable oil, salt.
Preparation
From flour, water and soda, knead a tough dough, as for noodles; roll out on flour powder into a layer of about 1 mm; cut flat cakes with a notch with a tea saucer or a little less, deep-fry, serve with curries and other Indian dishes.
These flatbreads are used both as bread and as a "spoon" - the main dish is scooped up with pieces of puri.
Serve well with legume dishes - dolu, vat, masha, etc.

Shilekli (deep-fried Turkmen pies)
Ingredients: 450 g flour, 400 g lamb, 1 onion, 1 egg, 100 g animal fat, 20 g butter, pepper, salt.
Preparation
Unleavened dough, kneaded with butter and eggs, roll out thinly and cut into squares (15x15 cm). Put minced meat in the middle of the squares, roll the product into a triangle; pinch the edges tightly.
Deep-fry before serving.
Minced meat is prepared as follows: pass mutton pulp and onions twice through a meat grinder, add water, season with salt and pepper.

Brushwood
Option 1
Ingredients: 600 g flour, 60 g granulated sugar, 250 g melange, 10 g yeast, 300 g deep fat, powdered sugar.
Preparation
Prepare a batter from sugar, eggs, a small amount of flour and yeast, add flour after 3 hours and knead the dough as for noodles. Then roll out a thin (1 mm) round cake, in which make 6-7 cuts, without bringing them to the edge of the cake. Pull the cut strips, starting from the middle, from one side to the other so that a hole is formed in the middle.
Pour fat into a narrow deep mold or a saucepan with a diameter of 12-13 cm, heat it, then lower the product and use a stick to widen the hole in the middle of the brush to make it look like a rose. First, fry one side of the product, then the other until light yellow.
Put the brushwood removed from the fat on a sieve; when the fat drains and the product has cooled, sift the icing sugar onto it through cheesecloth and put on a dish covered with a paper napkin.

Option 2
Ingredients: 2.5 cups flour, 3 yolks, 1 tbsp. spoon of sugar, 2 tbsp. spoons of brandy, 1 tbsp. spoon swept away, 0.25 tbsp. tablespoons of salt, 0.5 cups of milk, 1 cup of melted butter.
Preparation
Mix all ingredients, gradually add flour. Knead tough dough, roll out, cut into strips. Cut the edges of the strips on 2 sides with a knife. Cut this strip into 3 pieces. Roll each part into a tube and squeeze in the middle. In principle, it is not necessary to make it such a shape, use your imagination.
Dip in hot oil. Deep-fry until light brown. Remove on paper, sprinkle with icing sugar, add zest and vanillin.

Option 3
Ingredients: 0.5 cups milk, 1 tbsp. a spoonful of cream, 3 egg yolks, 2 tbsp. spoons of vodka, salt, 250 g flour, sugar, cinnamon.
Preparation
Mix half a glass of milk, a tablespoon of cream, egg yolks, 1 tablespoon of sugar, vodka, and salt. Add flour.
Roll out the dough into a thin layer. Cut the dough into 10x12 cm rectangles, make longitudinal slots and rewire. Deep-fry at 170 ° C for 3-5 minutes.
Let the oil drain. Sprinkle with sugar and cinnamon.

Liquid brushwood
Option 1
Ingredients: 1 cup flour, 1 cup milk, 2 tbsp. tablespoons of sugar, 4 eggs, 0.5 cups of powdered sugar.
Preparation
Grind the yolks with sugar until the grains disappear, dilute with milk and pour into flour. Knead until smooth and add whipped whites into a strong foam. Mix gently.
Put the dough into the heated fat in a thin stream through a funnel in different directions in the form of a grid for 1-2 minutes. You can use a form.
Sprinkle the finished brushwood with icing sugar.

Option 2
Ingredients: 2 cups wheat flour, 5 tbsp. tablespoons of fine sugar or powdered sugar, 3 glasses of milk, 6 eggs, salt.
Preparation
Prepare a batter from flour, milk, yolks, sugar and salt and add the whites whipped into the foam at the end. The dough should be very runny and pour easily from the spout of a teapot or mug with a spout.
Direct a thin stream of dough into deep fat so that a net or net ball of brushwood is obtained. After browning, use a slotted spoon to remove the brushwood from the deep fat and place on a drying napkin.
Sprinkle the cooled brushwood with icing sugar. The batter can be molded using the brushwood tool.

Tartlet cookies
Option 1
Ingredients for 400 g of cookies: 160 g flour, 250 g milk, 2 eggs, 30 g butter, vanillin, 0.25 teaspoons of baking soda, powdered sugar for sprinkling, fat for frying (vegetable oil).
Preparation
Shake the eggs well (preferably with a mixer), add milk (or water), vanillin and add flour sifted in a mixture with soda, mix well, add melted butter and stir until a homogeneous batter is obtained. After half an hour, you can start frying.
Heat the fat to a boil, lower the heating dish into it (you need to heat it better), then transfer it to the dish with the dough and lower it into the dough only to the edges of the upper plane. After that, transfer the mold with the adhered dough to the boiling fat again, after a while the dough will separate from the mold, which indicates readiness.
Remove, drain off excess fat and sprinkle with powdered sugar.

Option 2
Ingredients: 1 cup flour, 1 egg, 1 cup water, 1 tbsp. a spoonful of sugar, a pinch of salt, vanilla (optional), a pinch of soda, 50 g of vodka.
Preparation
In a bowl with boiling fat (vegetable oil), lower the mold for 4-6 minutes. After the mold has warmed up, quickly dip it in the dough, then dip it back into the fat and shake it slightly so that the product separates from the mold and floats freely in the fat. Through. 2-3 minutes, when the cookie acquires a pleasant yellowish tint, you can choose it from the dishes.
Cookies can be decorated with powdered sugar. From 1 glass of flour, 60-65 pieces are obtained.
If the dough separates from the mold before dipping it into the fat, then the mold is not hot enough and should still be held in the fat.

Fried brushwood with marmalade
Ingredients: 2 eggs, 1 cup flour, 1 tablespoon sugar with lemon zest, 1 cup milk, 600 g deep fat or butter, 1/3 cup marmalade.
Preparation
Prepare the dough with the specified ingredients. Bake as in the previous recipes.
Before serving, grease brushwood with marmalade, fold in pairs, sprinkle with sugar, serve hot.

Corn flour brushwood
Option I
Ingredients: 400 g of corn flour, 250 g of wheat flour, 6 eggs, 75 g of granulated sugar, a pinch of vanillin, 10-15 g of yeast, 25 ml of water or milk, 50 g of powdered sugar, 300 g of vegetable oil for frying, salt.
Preparation
Eggs or melange are mixed with salt and sugar, yeast diluted in milk or water is added, pre-mixed corn and wheat flour are added and kneaded.
The cooked dough is left alone for 30 minutes, then rolled into a layer 1 mm thick. Cut out the cakes with a round notch, make 3-4 parallel cuts in the middle of them, the resulting strips, starting from the middle, are pulled from one side to the other so that a hole is formed in the middle, then deep-fried.
After cooling, the finished brushwood is sprinkled with powdered sugar.

Option 2
Ingredients: 100 g of corn flour, 120 ml of water, 20 g of margarine, salt.
Preparation
Pour corn flour into boiling salted water or milk, stir well, then add margarine and stir again until a homogeneous dough is obtained.
They are rolled into a layer 3 mm thick, cut into rectangular pieces (2x3 cm), placed on a greased sheet and baked in an oven at a temperature of 160-170 ° C for 25-30 minutes.
The finished brushwood should be brittle.

Deep-fried "ears"
Option 1
Ingredients: 0.5 l sour cream, 1 teaspoon of baking soda, 5 eggs, 1 tbsp. a spoonful of sugar, 3.5-4 cups of flour.
Preparation
Knead the dough to get out of hand. Roll out not too thin and cut into small diamonds (or squares of about 5x5 cm), make an incision in each diamond and turn one end there.
It turns out a kind of ears.
Then fry these "ears" in a large amount of vegetable oil.

Option 2

The dough for "ears" is prepared the same as for noodles. Roll out very thinly, cut into quadrangular pieces, grease the edges with egg white, put a teaspoon of minced meat or mushroom on each piece, blind the edges of the triangles, then blind the ends.
Fry them in butter or olive oil for 3-5 minutes.
After frying, put on admission paper and, when dry, dip in borscht or mushroom soup before serving, but not earlier, so as not to get soaked, so it is better to lower them when the soup bowl is already on the table.

Chak-chak
Ingredients:
For the dough: 500 g flour, 3-4 tbsp. spoons of milk, 7 tbsp. a spoonful of butter, 2 lumps of sugar, salt, 1 tbsp. a spoonful of vodka, 5 eggs.
For syrup: 500 g honey, 0.5 tbsp. granulated sugar, 0.5 cups of poppy seeds, 0.5 cups of any nuts.
For deep fat: 0.75-1 kg of butter (it is more convenient to deep fat from a mixture of vegetable and ghee 1: 1).
Preparation
Grind the yolks with sugar and butter until white, salt, add separately whipped whites, milk, add half of the flour, pour in vodka, add the rest of the flour and knead the hard dough (if necessary, the amount of flour can be increased).
Wrap the dough in a damp napkin, let it rest for 15 minutes, roll it into a layer 2-3 mm thick and cut into strips 0.5 cm wide. Cut these noodles into pieces 2-2.5 cm long or roll them into flagella, which are still cut into pieces 1 , 5 cm.
Heat the oil, heat and fry the sliced ​​dough in portions until light yellow.
Preparation of the walnut-poppy mixture: boil the nuts with boiling water, remove the peel, chop coarsely and mix with the crushed poppy seed (which is pre-poured with boiling water for 2-3 minutes for steaming).
Preparation of honey syrup: melt honey in a saucepan, add sugar, boil; remove the foam and boil down to test on a semi-hard ball.
Remove the syrup from the heat, pour in the fried dough and the walnut-poppy mixture, mix quickly and put on a greased baking sheet with a layer of 1 cm. Let cool and cut into squares.

[50 DONUT RECIPES OF DIFFERENT PEOPLE A LITTLE HISTORY]

50 DONUT RECIPES OF DIFFERENT PEOPLE
A LITTLE HISTORY

The method of cooking deep-fried products was known to the ancient Romans, who prepared the so-called "globules" - balls of dough fried in fat or lard, greased with honey and sprinkled with poppy seeds.

In the Middle Ages in Europe, "krapfens" were baked - products bent in the shape of an "S", similar to modern donuts. Later, in the 18th century, the production of donuts according to the exact recipe with a filling of fruits was described.

In all corners of Europe, in America, they cook their own donuts: German Berliners, tyrols, Austrian kichla, Swiss shankels, tirgels, curd donuts, Italian galani, Spanish curros, American donuts.

Everyone is familiar with the traditional donut (a round golden ball) and a donut (in the form of a ring). Traditional Russian donuts and crumpets are fried in a lot of oil and eaten hot. Berliners, "European" donuts of a round or oblong shape, are deep-fried with a mandatory flip. They have a uniform golden color on both sides, on the side surface there is a white circular stripe. Donuts, American ring-shaped donuts, are deep-fried by the submersion method, resulting in a golden brown surface during frying.

Donuts, like Berliners, are stuffed with various fillings (fruit jams, butter and protein creams), and the surface is sprinkled with powdered sugar or coated with glazes, various sprinkles (nuts, coconut flakes, nonparels). Donuts and Berliners are often served cold, like cakes.

1. Milk donuts
Ingredients:
- wheat flour - 150 g
- granulated sugar - 150 g
- milk - 1 liter.
- egg - 8 pcs.
- lemon - 1 pc.
- white bread crackers (grated unsweetened) - 3 tbsp. l.
- vegetable oil - for deep fat
- icing sugar - a little.
Preparation
Put granulated sugar in a bowl, add 4 eggs and 4 yolks, grated lemon peel. Stir well and whisk lightly. You should get a homogeneous air mass. Pour the sifted flour into a separate bowl, pour in 1 liter of milk. Stir to make the mass without lumps. Then add the pre-cooked egg mass. Stir. Pour everything into a saucepan and cook over low heat until it thickens well, stirring constantly with a wooden spoon. Now place the mixture in a wide dish with low edges, leveling the surface with a spoon. Cool it down. Cut into diamonds. Dip the lozenges in grated breadcrumbs and dip in the pre-beaten egg whites (which remain). Fry in plenty of boiling vegetable oil. When the donuts are browned, remove, place on porous napkins and sprinkle with powdered sugar.Served hot.

2. Curly donuts
Ingredients:
- wheat flour - 350 g
- dry white wine - 1/2 cup
- egg - 2 pcs.
- butter - 50 g
- granulated sugar - 70 g
- vegetable oil - for deep fat
- icing sugar - a little
- salt.
Preparation
Pour the sifted flour into a bowl, add eggs, wine, butter, sugar and a pinch of salt. Mix well. Leave to "rest" for half an hour. Then roll the dough into thin bundles about 15 cm long. Take two bundles and twist them together, connecting them in a ring. Toss the rings into boiling vegetable oil. Put the finished donuts on porous napkins and sprinkle with powdered sugar. Served hot.

3. Chestnut donuts
Ingredients:
- chestnuts (pulp) - 500 g
- milk - 10 tbsp. l.
- granulated sugar - 5 tbsp. l.
- egg (yolk) - 5 pcs.
- butter - 50 g
- vanillin - a little
- icing sugar - a little
- vegetable oil - for deep fat.
Preparation
Wash the chestnuts, make a cross cut in the shell with a sharp knife. Boil them in water. Then take out, drain the water. Cut the chestnuts in half. Take out the pulp with a spoon, chop it lightly. Put the pulp (500 g) in a saucepan, add milk, sugar, egg yolks, butter in the proportions indicated above. Now add some vanillin (to taste), stir. Put on low heat. Cook over low heat, stirring constantly, until the mixture is compact. Cool it down. Roll up small balls, roll them in flour, throw in hot vegetable oil. Once they are golden brown, remove the donuts. Place on porous wipes to absorb excess oil. Sprinkle with powdered sugar. Served hot or warm. Addition: Before sprinkling the donuts with powdered sugar, you can sprinkle them with brandy a little.

4. Pumpkin donuts
Ingredients:
- pumpkin (pulp) - 500 g
- milk - 3/4 cup
- egg - 1 pc.
- granulated sugar - 6 tbsp. l.
- butter - 50 g
- nutmeg (grated) - a little
- icing sugar - a little
- vegetable oil - for deep fat.
Preparation
Place the diced pumpkin pulp in a saucepan and add some water. Cook until tender. Then take out the pumpkin, pass through a sieve or in a mixer. Now prepare the bechamel. Put butter in a separate saucepan, add 1 tbsp. a spoonful of flour, put on medium heat. A little later, when the flour is slightly browned, gradually pour in the cold milk, stirring constantly. Keep on fire until thickened. At the end of cooking, add some grated nutmeg. Add mashed boiled pumpkin pulp, 1 raw egg, 2 tbsp. tablespoons of flour and 2 tbsp. tablespoons of sugar. Stir well. You should get a homogeneous mass. Roll small balls out of it, throw them into hot vegetable oil. Once they are golden brown, remove the donuts. Place on porous wipes to absorb excess oil. Sprinkle with powdered sugar. Served both hot and cold.

5. Bulgarian donuts
Ingredients:
- flour - 1 kg
- egg - 3 pcs.
- sour milk -2 cups
- yeast - 10 g
- water - 1 glass
- salt - 1/2 tsp.
- sunflower oil - 1 glass.
Preparation
Pour eggs whipped with milk, water and yeast (or soda) dissolved in water into the flour. Knead a soft dough, let it lie down. After an hour, make a second kneading of the finished dough, roll out a thin layer and cut out round cakes with a cup or draw circles with a hand dipped in water. Fry in plenty of oil until golden brown. Sprinkle the fried donuts with icing sugar and serve with jam or feta cheese.

6. Donuts in syrup
Ingredients:
- cottage cheese - 150 g
- egg - 3 pcs.
- flour - 1 glass
- sugar - 1.5 cups
- vanillin - 2 sachets
- baking soda - 1 tsp.
- water - 3 glasses
- sunflower oil - 1 glass
- syrup to taste.
Preparation
Beat eggs and cottage cheese well, gradually adding flour and soda. Decorate the balls with a tablespoon and fry them in very hot oil.Let the donuts cool, then pour over them with syrup made from water, sugar and vanillin.

7. Donuts with nut-lemon filling
Ingredients:
- flour - 6 glasses
- yeast - 100 g
- granulated sugar - 3/4 cup
- milk - 2 glasses
- egg (yolk) - 4 pcs.
- egg - 4 pcs.
- butter, corn or sunflower oil - 6 tbsp. l.
- ghee - 100 g
- juice of 1 lemon
- cognac - 2 tbsp. l.
- vegetable oil (for frying) - 1 kg
for sprinkling:
- icing sugar - 1 glass
- vanilla sugar powder - 1 sachet
For filling:
- walnuts - 400 g
- lemons - 2-3 pcs.
- granulated sugar - 1.5 cups.
Preparation
They put yeast dough, 200 g of flour and as much milk as is necessary to obtain a dough similar in density to sour cream. They put the dough in a warm place so that it rises. The yolks, eggs and sugar are ground into a fluffy mass, milk, lemon juice, vanilla sugar, salt, a suitable dough are added and stirred well with a whisk; then add flour and knead the dough, gradually adding melted fat. The dough is kneaded until bubbles appear on it, and it should not be very thick. Put the dough in a warm place for 20 minutes so that it comes up a little, and then immediately cut the donuts. To do this, roll out half of the dough on a board dusted with flour into a layer 2 cm thick and mark a circle on the layer with a recess. Put 1/2 spoonful of filling in the middle of each mug.
From the second layer of dough, rolled out on another board, cut out circles with the same notch and each cover the intended circles of the first layer, making sure that the filling is in the center. Press the edges of the circles with your fingers and cut out the donuts. They are laid out at some distance from each other and allowed to come up.
Heat the fat in a saucepan and carefully dip the donuts into it (they should float freely). When one side of the donuts is browned, gently flip them onto the other. Finished donuts are laid out on a board and sprinkled with powdered sugar mixed with vanilla sugar. Cool donuts can be stacked on top of each other.
Filling: cut lemons into circles, take out the seeds, put in a porcelain mortar and pound with sugar; then, continuing to crush, gradually add the nuts passed through a meat grinder to make a dense mass.

8. Potato donuts with prunes
Ingredients:
- potatoes - 500 g
- flour - 1 glass
- egg - 2 pcs.
- prunes - 200 g
- sugar and salt to taste.
Preparation
Boil potatoes and mince, add 1 egg, flour, salt, sugar and mix everything. Chop the steamed prunes finely. Make tortillas from the potato mass, put prunes on them and mold round donuts. Beat the second egg. Dip the donuts in a beaten egg, roll in breadcrumbs and sauté in boiling vegetable oil. Serve hot donuts with sour cream, cold donuts sprinkle with icing sugar.

9. Carrot donuts
Ingredients:
- flour - 1 kg
- carrots - 1 kg
- milk - 2 glasses
- egg - 4 pcs.
- sugar - 300 g
- oil - 200 g
- saffron - 1 g
- salt - 10 g
- yeast - 15 g
- zest of 2 tangerines
- vegetable oil - 0.5 l.
Preparation
Wash the carrots, boil, peel, finely grate and divide into two parts. Pour milk into one half, put yeast, eggs, flour, stir, beat the dough hard, put it in a warm place for 3 hours, let rise. Put sugar, warmed butter, saffron into the risen dough, beat vigorously for 20 minutes, then add the remaining flour and knead until the dough begins to lag behind the hands and dishes. Let him rise again. Prepare the filling from the second half of the grated carrots: put sugar, butter, zest with two tangerines in the carrots, stir and cook over low heat for half an hour, cool.
Divide the finished dough into pieces (50 g each), roll each piece, put a teaspoon of the filling on it, pinch tightly, roll into a round ball, let rise a little. Then dip the donut in very hot fat (vegetable oil, lard, etc.) and brown it all over. Take the dishes so that you can fry 8-10 donuts in it at once.Remove donuts with a slotted spoon, drain off the fat, sprinkle with sugar and keep in a sealed container to maintain freshness.

10. Donuts "with cognac"
Ingredients:
- yeast - 40 g
- sugar - 4 tbsp. l.
- warm water - 1.5 cups
- flour - 4 glasses
- egg (yolk) - 4 pcs.
- sunflower oil - 4 tbsp. l.
- lemon zest (finely grated)
- cognac - 2 tbsp. l.
- vanilla sugar - 1 sachet
- icing sugar - for sprinkling
- jam - for the filling.
Preparation
Dissolve yeast in a glass. Add 1 tablespoon of sugar, 2 tablespoons of warm water to the same glass. Leave on for 10-12 minutes. At this time, sift the flour through a sieve. Pour the diluted yeast into the center of the sifted flour. Add the rest of the ingredients there, knead a thick dough that does not stick to your hands. Sprinkle with flour on top, cover with a towel, leave for 1 hour. Sprinkle the work surface with flour.

[11. Strawberry-cheese mixture for crumpets]

11. Strawberry-cheese mixture for crumpets
Ingredients:
- processed cheese - 250 g
- strawberries - 2 glasses
- icing sugar - 1 tbsp. l.
- orange concentrate - 1 tbsp. l.
Preparation
Combine all ingredients in a food processor (use a metal blade accessory). Scrape the mixture off the sides of the cup with a plastic spatula and stir until smooth. Serve over freshly baked crumpets. Garnish with chopped berries or strawberry jam.

12. Orange donuts
Ingredients:
- margarine - 50 g
- sugar - 1/2 cup
- orange zest (grated) - 1 tbsp. l.
- egg - 2 pcs.
- orange juice - 3 tbsp. l.
- flour - 2 cups
- powder (for baking) - 2 tsp.
- vegetable oil - for frying
- jam.
Preparation
Knead the dough and fry the donuts in boiling oil.

13. Sephardic Donuts
Ingredients:
- yeast - 75 g
- warm water - 1/4 cup
- boiled milk - 3/4 cup
- flour - 5 glasses
- sugar - 3/4 cup
- salt - 1/2 tsp.
- egg - 3 pcs.
- melted butter - 1 glass
For filling:
- poppy seed - 2 glasses
- milk - 1 glass
- honey - 3/4 cup
- lemon zest (grated) - 1 tsp.
- raisins - 1/2 cup.
Preparation
The peculiarity of these donuts is their small size and the fact that they are served in syrup.

Preparation of the filling:
Scald the filling poppy with boiling water, then mince it or grind it in a mortar. Combine with milk and honey and simmer, stirring frequently, until thickened. Add zest, scalded raisins and stir. Refrigerate.

Dough:
Dissolve yeast in warm water and pour into milk. Add a glass of flour, sugar, salt. Add one egg at a time, whisking the mixture each time. Continue whisking in the butter. Pour in the rest of the flour and knead the dough, knead it for a few minutes, and then put it in a bowl, cover with a towel and leave in a warm place. The dough should double in volume. Place the dough on a floured board and knead for 5 minutes. Divide the dough in half, roll each piece to a thickness of about 0.5 cm, cut out circles and squares, place on top of each filling and mold triangular patties. Place the patties on a greased baking sheet and let rise until doubled. Brush with whipped yolk and bake over medium heat for 25 minutes, until lightly browned.

14. Viennese donuts
Ingredients:
for the test:
- flour - 4.5 cups
- dry yeast - 1 tbsp. l.
- granulated sugar - 1 glass
- warm water - 100 ml
- milk - 1/2 cup
- butter - 200 g
- salt - 1 tsp.
- egg - 1 pc.
- egg (yolk) - 2 pcs.
- zest from one lemon (grated)
- strawberry jam - 5-6 tbsp. l.
Preparation
Dissolve dry yeast in half a coffee cup of warm water with one dessert spoon of granulated sugar. Stand in a hot place for 10 minutes and let them rise. Boil the milk, add two-thirds of the butter and half the granulated sugar, and dissolve, stirring. Wait until this mixture is warm and add the risen yeast to it. On the other hand, open a hole in the flour and salt on a rack in the middle, add yeast, beaten eggs and yolks and grated lemon zest and mix.Give the dough the shape of a ball and, covering on top, put it in a warm place for souring for about 35-40 minutes. After that, knead the dough for 10 minutes, until it takes on an elastic shape and roll out in the shape of a rectangle half a centimeter thick. After leveling the edges with a knife, divide into 16 squares. Place jam in the middle of these squares. Press down on the edges and shape them into small bundles.
Melt the remaining butter and, dipping each of the rolls in this butter, mold them into a round shape or, if available, arrange in small tins. Pour the remaining butter over the rolls and cover them on top, and stand for 15 minutes.
Bake for about 30 minutes in a 180 ° C oven.
After that, remove the donuts from the oven and sprinkle the surface with the remaining granulated sugar or garnish with marmalade.

15. Donut Fun Tvore
Ingredients:
- cottage cheese - 400-500 g
- egg - 4 pcs.
- sugar - 2 tbsp. l.
- soda - 1/2 tsp.
- salt - 1/2 tsp.
- flour - 1.5-2 cups
- butter - 200 g
Preparation
Grind fresh low-fat cottage cheese with eggs, add sugar, salt and, gradually adding flour, knead an elastic dough. Shape the dough into small balls and fry in boiling oil until golden brown. Sprinkle the finished donuts with icing sugar.

16. Potato donuts
Ingredients:
- potatoes (boiled) - 600 g
- egg - 2 pcs.
- sour cream - 2 tbsp. l.
- flour - 100 g
- yeast - 10 g
- pepper - to taste
- oil - for frying
- salt.
Preparation
Pass the potatoes through a meat grinder, add diluted yeast, salt, pepper, eggs, sour cream and flour, make a dough, shape into small balls and fry in oil. Serve hot with fresh vegetable salad.

17. Buckwheat donuts with garlic
Ingredients:
- buckwheat flour - 800 g
- yeast - 1/2 cup
- garlic - 2 heads
- oil - 1 tbsp. l.
Preparation
Take 800 g of buckwheat flour, 1/2 tbsp. thick yeast, knead and place in a warm place to rise. Make donuts, boil in boiling water. When they come up, put on a sieve. Grind 2 heads of garlic with 1 tablespoon of oil in a mortar, put the donuts on a dish, pour over the sauce.

18. Curd donuts
Ingredients:
- cottage cheese (fatty dry) - 250 g
- egg - 1-2 pcs.
- sugar - 1 tbsp. l.
- baking powder (for dough) - 1 pinch
- salt - to taste
- semolina - 1 tbsp. l.
- flour - 3 tbsp. l.
- vanillin - on the tip of a knife
- sunflower oil (refined) - for deep fat
- icing sugar (for dusting).
Preparation
Grind cottage cheese with baking powder, sugar, salt, egg and vanilla. Then add semolina and half the flour, stir and shape into small donuts. Breaded in flour and dipped in boiling oil. As soon as the donuts are browned, remove them with a slotted spoon, drain off excess oil and sprinkle with powdered sugar.

19. Donuts with plums
Ingredients:
for the test:
- flour - 1 glass
- sugar - 1 tsp.
- salt - 1/4 tsp.
- warm milk - 1 glass
- apple juice or water
- olive oil - 2 tbsp. l.
- egg - 2 pcs.
For filling:
- plums - 250-300 g
- sugar - 1 tbsp. l.
- rum or lemon juice - 1 tbsp. l.
Moreover:
- fat - for frying
- sugar
- cinnamon.
Preparation
Sift flour into a bowl, pour in the liquid mixed with egg yolks, flavors and vegetable oil, knead into a homogeneous batter, cover and let stand for 20-30 minutes so that the flour swells. Beat the whites into a strong foam and stir into the dough before frying.
Rinse the plums, dry, cut in half and remove the seeds. Sprinkle the halves of the plums with rum or lemon juice, sprinkle with sugar and let stand.
Heat the fat, string 3-4 halves of the plums on a wooden stick, dip in the dough and fry in fat. Let the fat drain, roll in a mixture of sugar and cinnamon.

20. Donuts with pink syrup (Baamieh)
Ingredients:
- flour - 1/2 cup
- water - 1 glass
- egg - 3 pcs.
- sugar - 1 glass
- butter - 4-5 tbsp. l.
- rose water - 2-3 tbsp. l.
- oil for frying
Preparation
In a saucepan, mix a glass of water, butter, 1-2 tablespoons of sugar, bring the water to a boil, then reduce the heat and stir the contents of the saucepan to dissolve the oil. Remove the saucepan from heat and add flour, stirring occasionally. Stir the dough with a wooden spoon. Put on fire and heat again so that the dough thickens and begins to lag behind the sides and bottom of the pan. Remove the dough from the pan from the heat, cool slightly, then add the eggs, stirring vigorously. The dough should become elastic and smooth.
Heat oil in a heavy-bottomed saucepan. Dip the dough in small portions (balls 3 cm in diameter) in hot oil and fry on both sides.
Combine sugar, rose water with a glass of water, put on fire so that the water boils and the syrup thickens. Arrange the donuts, pour over the syrup, leave for about 5 minutes, then serve.

[21. Donuts with pineapple]

21. Donuts with pineapple
Ingredients:
for the test:
- egg - 3 pcs.
- flour - 200 g
- beer - 200 g
- sugar - 50 g
- baking powder (baking powder) - 15 g
- salt - on the tip of a knife
- vegetable oil (for deep fat) - 600 ml
For filling:
- canned or fresh pineapple - 400 g.
Preparation
To prepare the base dough, it is necessary to mix all the ingredients to the consistency of sour cream. Dip pineapple pieces in dough and immerse in boiling oil. Fry until pleasant golden brown and spread on a paper towel to absorb excess fat.
After the donuts are ready, they are laid out on a dish and sprinkled with powdered sugar.

22. Banana donuts
Ingredients:
for the test:
- sugar (brown sugar) - 3 tbsp. l.
- mineral water - 1/2 glass
- 1 tsp dry yeast - 1 tsp
- vegetable oil - 2 tbsp. l.
- flour - 3.5 cups
- banana - 1 pc.
- salt
- curry - 1/2 tsp.
- vegetable oil for deep fat
- dried cranberries or seedless raisins - 50 g.
Preparation
Dissolve the yeast in warm water with sugar. Mash the banana with a fork and beat with a mixer until smooth. Add oil to the liquid ingredients, what is made from banana, salt, flour and knead the dough. Leave for an hour and a half in a warm place. Form donuts, inserting 3-4 berries from the middle. Deep-fry until golden brown. Donuts, on average, increase in volume by 1.5 times. Dip warm donuts in sugar.

23. Potato donuts without yeast
Ingredients:
- potatoes - 4 pcs.
- flour - 1/2 cup
- fat - 1 tbsp. l.
- salt, vanilla sugar - to taste
- egg - 1 pc.
Preparation
Peel and grate potatoes, boiled in their skins. Pour 1 glass of water into a saucepan, add fat, salt and put on fire. When the water boils, pour out all the flour, stir thoroughly for several minutes over the fire, then leave to cool. Then add mashed potatoes and an egg. Stir until smooth and spoon into hot vegetable oil, fry on both sides. Serve with sugar, sour cream, butter, cream.

24. Chocolate coconut donuts
Ingredients:
- dry yeast - 1 sachet
- warm water - 1 glass
- salt - 1 tsp.
- sugar - 1/4 cup
- egg - 1 pc.
- lemon extract - 1/2 tsp.
- flour - 5 glasses
- butter - 1/4 cup
- vegetable oil - for frying
- semi-sweet chocolate (melted) - 2 glasses
- grated coconut - 1/4 cup.
Preparation
Dissolve yeast in a separate bowl in half of the water. In another dish, dissolve salt and sugar in the remaining water. Gradually add egg and lemon extract, flour and oil.
Knead the dough for about 8 minutes. Let rise for 30 minutes. Beat the dough to release air and stop fermentation. Let rise for 10 minutes. Using a cookie cutter, cut out 7.5 cm circles. Transfer the donuts to a lightly floured baking sheet. Place in a warm, closed place for 30 minutes.
Heat the oil to 180 degrees. Fry donuts. Cool down. Dip the donuts on one side in the melted chocolate. Sprinkle with grated coconut.

25. Special donuts with filling
Ingredients:
for the test:
- flour - 500 g
- sugar - 30 g
- milk - 400 g
- yeast - 15 g
- egg (yolk) - 1 pc.
- salt - to taste
For filling:
- fresh cottage cheese - 350 g
- sour cream - 50 g
- egg (yolk) - 1 pc.
- dill - 15 g
- salt.
Preparation
Prepare the dough in the usual way, then knead the dough of medium consistency (like for donuts). Place the dough in a warm place to rise. Roll out the matched dough into a layer 2 cm thick, cut it in half horizontally.Place the curd filling on the bottom layer and cover with the second layer.
Then cut out round donuts with a glass and put them in a warm place for 25-30 minutes.
Fry donuts in copious amounts of fat.
Prepare the filling by mixing all the ingredients.

26. Donuts with chocolate
Ingredients:
for the test:
- flour - 250 g
- sugar - 30 g
- egg - 3 pcs.
- milk - 200 g
- yeast - 10 g
- salt
for sprinkling:
- grated chocolate
- icing sugar.
Preparation
Mix flour with yeast, sugar, egg yolks and salt dissolved in warm milk. Stir well with a wooden spoon until air bubbles appear in the dough. Then add the egg whites whipped into a strong foam to it and put in a warm place for 30 minutes.
Roll out the matched dough on a floured board into a 1 cm thick finger. Cut out round flat cakes with a glass and put it again for 30 minutes. to a warm place. Fry donuts in copious amounts of fat.
Sprinkle the finished donuts with a mixture of grated chocolate and powdered sugar.

27. Sour cream donuts
Ingredients:
- flour - 500 g
- yeast - 25 g
- milk - a little
- egg (yolk) - 4 pcs.
- sugar - 1/2 tsp.
- salt - to taste
- butter
- sour cream - 100 g
- vanilla sugar - to taste.
Preparation
Knead the dough from flour, yeast and glanded milk of egg yolks and sour cream, roll it into a layer 1 cm thick and set aside for 1.5 hours. Then cut out round cakes with a glass and fry them in hot fat.
Sprinkle the finished products with icing sugar.

28. Donuts
Ingredients:
- flour - 1.5 cups
- sugar - 2 tbsp. l.
- butter - 1 tbsp. l.
- egg - 1 pc.
- milk - 1/2 cup
- baking soda - 1/2 tsp.
- fat (for frying) - 100 g.
Preparation
Pour baking soda and ground cinnamon into flour, mix and sift. Thoroughly grind sugar, butter and eggs, dilute with milk and, gradually adding flour, knead the dough. Roll out the finished dough 1/2 cm thick and cut out circles with a glass or notch. With a smaller notch, remove the middle from each circle, thus giving the dough the shape of a ring. Fry donuts in hot fat. Sprinkle the finished donuts with icing sugar.

29. Potato donuts with meat
Ingredients:
- egg - 2 pcs.
- potatoes - 500 g
- beef meat
- salt
- pepper - to taste
- flour - 5-6 tbsp. l.
Preparation
Boil the potatoes as for mashed potatoes. Boil the beef. Pass the potatoes through a meat grinder along with the meat, put flour, eggs. Mix everything. Make round balls, throw them into a cauldron of butter.

30. Cottage cheese donuts
Ingredients:
- dry cottage cheese - 250 g
- egg - 2 pcs.
- granulated sugar - 2.5 tbsp. l
- flour - 4-5 tbsp. l.
- soda - 1/2 tsp.
Preparation
Beat eggs with granulated sugar, add cottage cheese, flour, soda (extinguish with vinegar). Grind all components thoroughly. Take the resulting mass with a teaspoon and, roll in flour, throw into boiling sunflower oil.

31. Donuts with fruit filling
Ingredients:
- milk - 1 glass
- flour - 400 g
- yeast - 25 g
- butter - 45 g
- sugar - 45 g
- egg - 1-2 pcs.
- jam - 100 g
- salt - to taste
- fat
- icing sugar.
Preparation
We prepare yeast dough in a sponge or non-steam way. The finished dough is rolled out in a layer of 1 cm and mugs are cut out with a glass. Put thick jam in the middle of the mug, grease the edge with a beaten egg. A second circle of dough is placed on top, the edge is pressed against the lower circle. The donuts are allowed to stand and deep-fried until golden brown. When ready, sprinkle with icing sugar and serve.

32. Polish Torture or Donuts
Ingredients:
- water - 2 glasses
- ghee - 1.5 tbsp. l.
- salt - 1/2 tsp.
- sugar - 1 tbsp. l.
- flour - 2 cups
- egg - 4 pcs.
- goose fat - for frying.
Preparation
Pour water into a saucepan, put oil, salt, sugar, put on fire, bring to a boil. Add flour immediately, stir well with a wooden spoon, boil a little over low heat, stirring continuously. Remove from heat and cool slightly, then drive 4 eggs into the dough one by one, stirring all the time until a homogeneous consistency is obtained. Heat the goose fat in a saucepan. Take the dough with a dessert spoon, after dipping it in fat, and dip it into deep fat. When the crumpets are browned, put them on a sieve to dry, sprinkle with cinnamon or vanilla sugar.

33. Fried donuts with meat filling
Ingredients:
- minced meat - 250 g
- rice flour - 1 glass
- wild garlic (finely chopped) - 5 g
- sesame oil - 1 tsp.
- soy sauce - 1 tsp.
- sodium glutamate - 1/4 tsp.
- salt - to taste
- vegetable oil (deep fat)
- wheat flour - 1/2 cup.
Preparation
Add soy sauce, monosodium glutamate, wild garlic, sesame oil, 4 glasses of water, salt to the minced meat and mix well. Mix wheat flour with rice flour, add 2 cups of hot water, salt and knead to a homogeneous dough. Leave on for 30 minutes. Roll the dough into a long roller and cut into pieces weighing 25 g. Roll out the flat cakes, put the prepared minced meat in the middle of each flat cake and pinch the edges, giving the shape of a ball. Fry the donuts in oil heated to 180 ° C until golden brown.

34. Chocolate donuts with walnuts
Ingredients:
- cocoa powder - 1 tbsp. l.
- flour (with baking powder) - 3 glasses
- sugar - 1 glass
- milk - 180 ml
- egg - 2 pcs.
- cooking oil - 2 tbsp. l.
- salt - 1 tsp.
- soda - 1 tsp.
- semi-sweet chocolate - 60 g
- walnuts - 1/2 cup.
Preparation
Mix the sugar, cocoa and half of the flour, add the rest of the ingredients, then gradually add the remaining flour and knead the dough. Put it in the refrigerator for an hour. Then roll it into a layer 6 mm thick. Cut into 24 rectangles. Heat the oil to 180 degrees and fry the donuts, turning them over only once during frying. Place on a paper towel to remove grease and sprinkle with granulated sugar.

[35. Choux pastry donuts with cheese]

35. Choux pastry donuts with cheese
Ingredients:
- flour - 200 g
- butter - 100 g
- grated cheese - 200 g
- egg - 4 pcs.
- egg (yolks) - 3 pcs.
- water - 250 g
for roasting:
- butter (ghee) - 200 g
for sprinkling:
- grated cheese - 100 g.
Preparation
Boil water and butter, add all the flour at once and cook over low heat, stirring until the dough thickens and begins to lag behind the pan. Cool the dough slightly and rub 4 eggs and 3 yolks into it; rubbing continuously, add grated cheese, mix well. Take the finished dough with a teaspoon and dip in boiling oil. As soon as the donuts are very swollen, they burst and a ruddy crust appears on them, take them out, dry them on paper and roll them in grated cheese. Serve donuts in a deep vase as an appetizer for cocktails and wine.

36. Donuts with raisins
Ingredients:
- flour - 1/4 cup
- water - 1 glass
- butter - 100 g
- sugar - 3 tbsp. l.
- egg - 4 pcs.
- raisins - 1/2 cup
- salt - 1 pinch
- icing sugar - for sprinkling
- vegetable oil - for deep frying.
Preparation
Melt the butter in a water bath, add all the flour, stir by adding water, and put on the fire again, stirring occasionally, until the dough stops sticking to the sides of the pan. After removing from heat, add eggs one by one to the hot dough and stir well. While continuing to stir, add the washed raisins and mix again thoroughly. Cover the dough and place in a warm place for 20 minutes. Heat the oil in a deep saucepan and fry the donuts until they are doubled in size and lightly browned. Place the finished donuts on paper napkins so that the oil is absorbed, then transfer to a dish and sprinkle with powdered sugar. Serve hot.

37. Donuts for New Year's Eve
Ingredients:
- flour - 500 g
- milk - 400-500 ml
- yeast - 30 g
- cinnamon - 100 g
- raisins - 100 g
- candied fruits - 50 g
- walnuts or almonds (crushed) - 50 g
- sour apples 2-3 pcs.
- egg - 1 pc.
- salt - 1 tsp.
- vegetable oil - 1-1.5 l
- icing sugar - for sprinkling.
Preparation
Sift the flour and salt through a sieve into a bowl. Heat 100 ml of milk to 40 g. C and dissolve yeast in it. Make a well in the flour, pour the yeast into it and mix everything with a wooden spoon. Then add the egg and little by little the rest of the milk (at the same temperature +40). Beat the dough with the back of a wooden spoon until it is elastic and bubbles form on the surface. Then leave the dough alone for a while. Wash and dry the cinnamon and raisins.Chop candied fruits, nuts and apples into small pieces. Add all the ingredients to the dough, mix thoroughly and let it rise by covering it with a damp cloth and leaving it in a warm place for 1 hour.
Heat the oil until a bluish haze appears. Make dough balls and toss them into the butter. After 5 minutes, when they turn brown, the donuts are ready. Take them out and lay them on paper to drain off any remaining oil. When they have cooled slightly, sprinkle with powdered sugar or granulated sugar. The donuts are delicious the next day too.

38. Creole Donuts
Ingredients:
- sweet pepper - 1 pc.
- hot pepper (pod) - 2 pcs.
- tomatoes (small) - 150 g
- garlic - 2 cloves
- olives - 4 tbsp. l.
- shrimps - 100 g
- parsley - to taste
- egg - 2 pcs.
- flour - 60 g
- milk - 250 g
- salt, pepper - to taste.
Preparation
Cut sweet and hot peppers into thin strips. Cut the tomatoes into slices. Peel the garlic, remove the seeds from the olives. Wash the shrimp and discard in a colander. Finely chop the parsley. Separate the whites from the yolks, beat the whites. Using a mixer, knead a homogeneous dough of yolks with flour, 1 pinch of salt and milk. Stir prepared vegetables, shrimps and parsley into the dough. Season with salt, pepper and bake 4 donuts in hot fat in turn.

39. Warsaw Donuts
Ingredients:
- flour - 500 g
- milk - 1/3 cup
- egg (yolks) - 8 pcs.
- cream - 1/4 l
- yeast - 60 g
- sugar - 90 g
- vanilla - to taste
- melted butter - 150 g
- icing sugar
- alcohol - 1 glass
- salt - 1/3 tsp.
Preparation
To begin with, we prepare a sponge dough from yeast, 100 g of flour, 1 tbsp. l sugar and milk. When the dough comes up, put in it 400 g of flour, yolks pounded with 80 g of sugar, slightly warm (only heated, but not boiled) cream, crushed and sifted vanilla through a sieve, melted warm butter, salt and a glass of alcohol. You can also add lemon zest, grated on a fine grater. Knead the dough carefully with your hands until it lags behind the hands and the walls of the dishes. It should turn out to be not very cool, shiny and elastic. When the dough rises, take a portion of about 40 g with a spoon, form small circles in your hands, put 1/2 tsp of the filling in the middle, stick the edges. Make balls and place seam side down on a floured napkin. Cover the prepared donuts with a clean napkin.
When they have approximately doubled in size, gently sweep the flour off them with a feather or brush and fry in batches in very hot lard in a low wide saucepan so that they float freely. When the donuts are browned underneath, gently turn them over. Carefully remove the finished donuts, drain the fat and sprinkle generously with powdered sugar mixed with vanilla while still warm.

40. Donuts with shrimps
Ingredients:
- shrimps - 500 g
- fried bread - 2 slices
- cold chicken broth - 4 tbsp. l.
- water chestnut - 6 pcs.
- egg - 2 pcs.
- salt - 1 tsp.
- ginger (finely chopped) - 1/2 tsp.
- flour - 2 tbsp. l.
- oil (for deep fat) - 1 liter.
Preparation
Defrost the shrimp. Cut the crust off the bread, cut into small pieces and soak in the broth. Chop the water chestnut. Separate the white from the yolk. Mix the shrimp, water chestnut, yolk and flour until smooth. Add the beaten egg white and roll into walnut-sized balls. Heat the oil to 180 ° C and deep-fry the donuts for 4-6 minutes. Donuts are well served with salad with oranges or mushrooms.

41. Snack donuts with minced meat (I)
Ingredients:
for the test:
- milk - 1/2 cup
- yeast - 30 g
- butter - 50 g
- flour - 2 cups
- egg (yolk) - 2 pcs.
for minced meat:
- beef - 200 g
- beef fat - 100 g
- onion - 1 pc.
- salt and pepper to taste.
Preparation
Preparation of minced meat: Chop very finely or mince the beef pulp together with beef fat and onion. Fold into a saucepan, add 2-3 tbsp. spoons of broth and simmer, covered for about half an hour.Then salt and pepper to taste and chop as fine as possible. Cutting and frying donuts: Cut small donuts from cooked and well-fermented yeast dough of a rather weak consistency and minced meat. Fry them on both sides in lard or melted beef fat and serve hot to clear broths. The same donuts can be prepared stuffed with mushrooms or brains and served with vegetable broths.

42. Snack donuts with minced meat (II)
Ingredients:
for the test:
- milk - 1 glass
- butter - 200 g
- egg (yolk) - 4 pcs.
- ground cinnamon - 1 tsp.
- flour - 500 g
- alcohol or strong vodka - 1 tbsp. l.
- yeast - 30-40 g
for minced meat:
- beef - 400 g
- beef fat - 100 g
- onion - 1 pc.
- salt and pepper to taste.
Preparation
Preparation of minced meat: Chop very finely or mince the beef pulp together with beef fat and onion. Fold into a saucepan, add 2-3 tbsp. spoons of broth and simmer, covered for about half an hour. Then salt and pepper to taste and chop as fine as possible. Cutting and frying donuts: Cut small donuts from cooked and well-fermented yeast dough of rather weak consistency and minced meat. Fry them on both sides in lard or melted beef fat and serve hot to clear broths. The same donuts can be prepared stuffed with mushrooms or brains and served with vegetable broths.

43. Honey mini donuts
Ingredients:
- honey - 200 g
- egg - 2 pcs.
- granulated sugar - 2 tbsp. l.
- vegetable oil - for deep fat
- olive oil - a little
- flour - a little.
Preparation
Pour granulated sugar into a bowl, add eggs, whisk well. Add a little olive oil and flour for a firm but not hard dough. Prepare thin strands from this dough. Then cut them into a bean size. Toss all the beans in boiling vegetable oil until they are browned on all sides, then place on porous napkins. Meanwhile, heat the honey over low heat. Then add the toasted mini donuts to the honey. Stir. Put everything on a marble board lightly dampened with water, shape the honey mass into a ring. When the ring hardens well, transfer it to a platter and serve.

44. Apple Donuts
Ingredients:
- wheat flour - 250 g
- apples - 3 pcs.
- 1 egg
- milk - a little
- vegetable oil - for deep fat
- granulated sugar - a little
- salt.
Preparation
Pour the sifted flour into a bowl, add an egg, a pinch of salt, and a little water and milk (in equal proportions) to make a batter. Peel apples, core and seeds. Cut into thin wedges and then into small pieces. Add to a bowl of dough, stir. Leave to stand for about 1 hour. Using a tablespoon, dip the dough in small portions in boiling vegetable oil until the donuts are browned on all sides. Put the finished donuts on porous napkins and sprinkle with powdered sugar. Served hot.

45. Rice Donuts
Ingredients:
- rice - 100 g
- wheat flour - 50 g
- milk - 1/2 l
- cognac or brandy - 1 glass
- egg - 3 pcs.
- lemon - 1 pc.
- butter - 25 g
- granulated sugar - 20 g
- vegetable oil - for deep fat
- icing sugar - a little
- salt.
Preparation
Boil rice in milk. In the middle of cooking, add butter, sugar, a pinch of salt and some grated lemon peel. When the rice is done, place it in a bowl and cool. Then add cognac, 3 egg yolks and flour. Mix thoroughly. Leave to "rest" for 10-15 minutes, then add the beaten egg whites. Stir. Then, use a tablespoon to prepare small balls and toss into the boiling oil, prepared in advance. Put the finished donuts on porous napkins and sprinkle with powdered sugar. Served hot.

46. ​​Sufganiyot
Ingredients:
- yeast (dry) - 1 tbsp. l.
- sugar - 4 tbsp. l.
- milk (warm) or water - 3/4 cup
- flour - 2.5 cups
- salt - 1 pinch
- cinnamon - 1 tsp.
- egg - 2 pcs.
- butter (ghee) or margarine - 2 tbsp. l.
- apricot or strawberry jam - to taste
- vegetable oil (for frying)
- icing sugar - to taste.
Preparation
Mix yeast, 2 tablespoons of sugar and milk (water). Put in a warm place for 10-15 minutes so that the yeast rises. Separate the yolks from the whites.
Sift flour and mix with remaining sugar, salt, cinnamon, yolks and yeast mixture. Knead the dough until a ball can be molded from it. Melt the butter (margarine) and add to the dough. Knead a little more so that the oil is completely dissolved in the dough. Cover with a towel and refrigerate overnight. Roll out the dough 1/2 cm thick.Use a glass (5 cm in diameter) to cut 24 circles out of the dough. Place 1/2 teaspoon of jam in the center of 12 circles. Cover 12 cups of jam with the remaining 12. Blind around the edges. Brush with egg white. Put in a warm place for 30 minutes. Heat vegetable oil in a saucepan or deep fat. The oil should be boiling and there should be enough for the donuts to float in it. Place donuts in hot oil for 5 minutes. Wait until they are browned on both sides (turn over if necessary). Blot finished donuts with paper towels. Sprinkle with powdered sugar.
The Hebrew word "sufganiya" comes from the Greek "sufgan" - "puffy, fried".

47. Milk chestnut donuts
Ingredients:
- chestnut flour - 150 g
- wheat flour - 100 g
- milk - 1 glass
- granulated sugar - 80 g
- egg - 1 pc.
- raisins (seedless) - 50 g
- brewer's yeast - 10 g
- vanillin - a little
- peanut butter - for deep frying
- icing sugar - a little
- salt.
Preparation
Pour half the milk into a glass, heat slightly and add yeast. Add a pinch of salt, stir. Leave to ferment for 10-15 minutes. Pour chestnut and wheat flour into a bowl, add vanillin, lightly whisked egg and granulated sugar. Stir, pour in milk with yeast. Stir well again with a wooden spoon, then pour in the remaining milk, add the raisins. Stir. Cover with a cotton napkin and leave for 1 hour in a warm place to ferment. Then, use a tablespoon to prepare small balls and toss them all at once in boiling peanut butter for about 6-7 minutes. Donuts should be completely covered with oil (you can hold them with a spoon). Put the finished donuts on porous napkins and sprinkle with powdered sugar. Served hot.

48. Tofu and Okara Donuts
Ingredients:
- wheat flour - 1/2 cup
- tofu - 500 g
- okara - 200 g
- egg - 1 pc.
- sugar - 2 tbsp. l.
- salt and powdered sugar - to taste
- vegetable oil for frying - 150 ml
Preparation
Mix tofu, okaru with egg yolk until a frothy mass, then add flour, salt to taste and pre-whipped protein into a cool foam. After moistening your hands with water, form small balls from the mass, breaded with flour and fry in boiling vegetable oil. Sprinkle with icing sugar when serving.

49. Yo-Yo Donuts
Ingredients:
- flour - 450 g
- sugar - 350 g
- honey - 120 g
- brewer's yeast - 30 g
- grated orange peel - 20 g
- egg - 2 pcs.
- orange juice - 50 g
- lemon - 1 pc.
- vegetable oil.
Preparation
Mix eggs, 50 g vegetable oil, orange juice, half grated zest and 60 g sugar. Beat everything to get a homogeneous mass. Add flour mixed with brewer's yeast and mix well. Cover the dough with a towel and let stand for 1 hour. Syrup preparation. Put sugar in a small saucepan, pour 450 g of water and lemon juice. Bring to a boil, keep on fire to dissolve sugar, and cook for 15 minutes. Add honey, the remaining orange zest and continue to cook over low heat for 5 minutes. Remove from heat.Divide the dough into 10 balls, shape them into a ring and fry in boiling vegetable oil until golden brown. Allow the vegetable oil to drain, prick with a fork and pour over the syrup.

50. Donuts - American-Style Donuts
Ingredients:
- fat - 2 tsp.
- sugar - 1 glass
- egg - 1 pc.
- flour - 250 g
- yeast - 2 tsp.
- nutmeg (grated) - 1/2 tsp.
- milk - 1/2 cup
- cinnamon - 1 tsp.
Preparation
Mix the fat with half the specified amount of sugar, add the egg, flour. Yeast, salt and nutmeg. Gradually pouring in milk, knead the dough. Knead until it starts to lag behind the board, then roll it into a finger-thick layer. Cut large circles out of the dough with a saucer and cut a hole in the middle of each glass. Bake in very hot fat. Put the finished pancakes on parchment paper and sprinkle with the rest of the sugar mixed with cinnamon on top.

[Liku-beautiful-clever girl]

And now I think how Liku-beautiful-clever girl 🔗 to persuade her to disconnect the recipe from the reviews in one topic - one recipe mode when reviews appear. Moreover, if it is negative ... I don't even know how Liku 🔗 persuade...

I'll start like this. Lika 🔗 !!! Silena and I will behave well !!! Personally, I won't even flood here !!! In!!!

[Hairpin]

I support Hairpin
Hairpin , in the story about cooking, you must indicate the time for which the product is ready (not raw) I'm talking about pork in batter.

Better to indicate. I also need not to forget about this time ...

[Pears]

Well, here are my donuts:



I took the recipe from Pears This

Only I got confused with flour. They were a little tight inside. Next time I'll take less flour ...

Here I am what a beast I zababahala !!!

Dunduk's idea -

In short, these are fried eggs with fried onions and sauce ...

Making the sauce (I quote Dunduk):
To do this, mix two tablespoons of sugar with three tablespoons of soy sauce and the juice of half a lemon. Pour the resulting mixture into a suitable ladle and simmer a little over low heat so that the sugar is completely dissolved. Then remove the sample and, if necessary, add a little lemon juice or soy sauce so that the sauce tastes salty-sour-sweet.
Fried eggs - not very good. Painfully tough crust. But I liked the fried onions with sauce to the squeak of a pig!

And the fries eggs look like this: