Tag Archives: fried

Fried Cheese Balls with Chili Mayonnaise

12 Nov

Fried Cheese Balls with Chili Mayonnaise
Yields about 24 balls

For the Cheese Balls:
Ingredients: 
8 ounces extra-sharp Cheddar cheese, grated
1/4 cup finely diced sweet onion, (ex. Vidalia)
1 cup dry unseasoned bread crumbs
1/2 teaspoon Worcestershire sauce
2 extra-large eggs, lightly beaten
vegetable oil for frying
For the Mayonnaise
1/4 cup mayonaise (I use Hellman’s)
1 1/2 Tablespoons chili sauce
1/4 teaspoon freshly squeezed lemon juice
Pinch of kosher salt
1/8 teaspoon cayenne pepper
Tabasco to taste, optional (but good)
Ground cayenne pepper to taste, optional

For the Chili Mayonnaise:

  1. In a small bowl, combine the mayonnaise, chili sauce, lemon juice, salt, and cayenne pepper.  Stir until smooth.  Cover and refrigerate until ready to serve.  Mayonnaise can be made up to one day in advance.

For the Cheese Balls:
Directions:

  1. In a medium bowl, combine the cheese, onion, bread crumbs, Worcestershire sauce, and eggs until thoroughly mixed.
  2. Roll the mixture into balls about 1-inch in diameter.  (I use a packed 1/2-ounce ice cream scoop to shape).
  3. Place the balls on a wax or parchment paper lined cookie sheet, cover with plastic wrap, and refrigerate until ready to fry.
  4.  The cheese balls can be prepared to this point up to three hours in advance. 
  5. In heavy medium frying pan, heat 2 inches of oil to 375º F.  Carefully place four balls at a time in the hot oil.  (Adding to many balls at time will reduce the oil temperature).  
  6. After 30 seconds, gently nudge each ball with the side of a spoon/skimmer (use a bamboo chinese skimmer) to loosen from the bottom.  Allow the balls to fry for another 1-1 1/2 minutes or until golden brown.  
  7. Remove the balls from the oil and drain on a paper towel lined plate or baking sheet. 
  8.  Keep warm in a 200º F oven until ready to serve.
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Donkatsu

12 Nov

Donkatsu

Ingredients:

1lb Pork Tenderloin (Butterflied to make cutlets) Or Chicken, Fish or Beef
1-1/2 Cups Sushi Chef Pank Bread Flakes
1 Egg, Whisked
3/4 – 1 Cup Flour
Kosher Salt & Peper
1/4 – 1/2 Cup of Peanut Oil
Donkatsu Sauce

Directions:

  1.  Butterfly the pork tenderloin to the thickness you prefer. Use a meat tenderizer to pound the meat to desired thickness. This will also make your meat more tender. Salt & pepper to taste.
  2. Prepare three separate bowls. One with the panko bread flakes, one with flour and the other with a whisked egg.
  3. Evenly dredge your meat in the flour.
  4. Then dip in the egg and coat with the panko bread flakes. Press the panko gently onto the meat on each side and coat evenly.
  5. Heat a pan with peanut oil on medium high for several minutes. When the pan and oil is heated, place the katsu and allow to fry until golden and flip. If your piece of meat is on the thicker side, place a lid on after you have fried both sides of the katsu for a minute of so flipping in between.
Mayo & Ketchup Cabbage & Cucumber Side
Ingredients: 
1/2 Red or White Cabbage, Thinly Sliced
1 Small Cucumber, Julienned
1-3 Tbsp Mayo (give or take depending on how creamy you like it, taste as you go)
1-3 Ketchup (give or take, taste as you go)
Salt to Taste
Sprinkle of Scallions on top

Directions:

  1. Thinly slice your cabbage and julienne the cucumber. Add mayo/ketchup mixture, salt and mix well. Sprinkle chopped scallions on top and serve with the katsu and rice.