Deep Fat Frying Your Food

With the principles of deep-fat frying well in mind, the actual work of frying foods by this method may be taken up. Numerous foods and preparations may be subjected to this form of cookery, but attention is given at this time to only croquettes and timbale cases. Croquettes are small balls or patties usually made of some finely minced food and fried until brown. Timbale cases are shells in which various creamed foods are served. As these two preparations are representative of the various dishes that can be cooked by frying in deep fat, the directions given for these, if carefully mastered, may be applied to many other foods.

FRYING OF CROQUETTES.--After the mixture that is to be fried has been prepared, and while the croquettes are being shaped, have the fat heating in the deep pan. Before the food is immersed, test the temperature of the fat to make sure that it is hot enough. To do this, put a 1/2-inch cube of bread in the hot fat and keep it there for 40 seconds. If at the end of this time it is a golden brown, it may be known that the fat is sufficiently hot for any mixture. Be careful to regulate the heat so as to keep the fat as near this temperature as possible, for it should be remembered that each time a cold food is immersed in hot fat, the temperature is lowered. Usually, a few minutes' frying is necessary to assure this regulation of the temperature.

As soon as the correct temperature is reached, put several of the croquettes in the basket and set the basket in the pan of hot fat so that the croquettes are entirely covered. Fry until a good brown color is secured. Then lift the basket out of the fat and allow it to drain until all the fat possible has dripped from it. Finally remove the croquettes from the basket and place them on any kind of paper that will absorb the excessive fat. Serve at once or keep hot until ready to serve.

VEAL CROQUETTES.--Veal that remains from a roast after it has been served once can be utilized in no better way than in the making of croquettes; or, if desired, veal may be cooked especially for this purpose. When such croquettes are served with a sauce of any desirable kind, such as white sauce or tomato sauce, or with left-over gravy, no more appetizing dish can be found.

VEAL CROQUETTES (Sufficient to Serve Six)

2 c. cold ground veal 1 c. thick white sauce 2 Tb. chopped onion 1 Tb. chopped parsley Salt and pepper 1 egg Fine crumbs

Mix the ground veal with the white sauce, add the onion and parsley, and salt and pepper to taste. Shape into oblong croquettes. Roll first in the beaten egg, which, if necessary, may be increased by the addition of a little milk, and then in the crumbs. Fry in deep fat until a golden brown. Serve with or without sauce.

SWEETBREAD CROQUETTES.--An extremely palatable dish can be made by frying in deep fat sweetbreads cut any desirable shape and size. These are usually served with a vegetable, and often a sauce of some kind is served over both.

To prepare the sweetbreads, parboil them according to the directions given in Art. 17. Cut them into the kind of pieces desired, sprinkle the pieces with salt and pepper, and dip them into beaten egg and then into crumbs. Fry in deep fat and serve with a vegetable or a sauce or both.

Learn about roasting peppers and pictures of peppers at the Fruits And Vegetables site.

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