Homemade Popcorn Veggies! [Or Chicken/Meat]
So Self-Isolating has us all staying indoors more often
..but this doesn't mean we can't make delicious take-out style nums at home! ^_^ here's how!
That being said, deep fried foods tend to be on the higher-oil-intake side, so this one in particular I class as a sometimes indulgence food for me; moderate your diet as is healthy for your personal needs!
Level of difficulty; 3.5/5 *ALWAYS BE CAREFUL when deep frying cooking with this much hot oil please!
-May require a little confidence, but be safe first and foremost!
=Ingredients==
• Plain Flour
• Self Raising Flour
• Cooking Oil: Canola, Vegetable (best for high-temp frying and most easily accesible) or Peanut (great for flavour!)
• Veggies <whatever you like most/like/prefer!> Ones that work well include;
-Mushroom
-Pumpkin (kent)
-Sweat potato
-Broccollini
-Carrot
-Eggplant
-Cauliflower
-Okra
-Jalapenos
And/or Meat also (if you like that kinda thing!)
-chicken works well
-Haven't tried beef, pork or lamb, but imagine they might be ok also! :)
• Spices and flavours for your batter; Lemon Pepper, (vegetarian/vegan) Chicken or Vegeta salt shake, white pepper, Garlic Powder, fresh-cracked black pepper, Moroccan Seasoning, Celery salt if you can find it! (and/or any other seasoning you personally like!)
• Potatoes(for mashing) or Rice towards a side with this also!
• And Sauces/dips etc for that also! (suggest Kewpi and BBQ Sauce, but sweet chillli, PeriPeri mayo are good to!)
=Recipe Instructions==
[I Typically make both the Vegetarian and Meat version when cooking for my household, so these instructions will list out in that fashion, but can do either side only as preferred!]
SIDES
—Wash rice (roughly 1 cup per person serve-wise) via running water into a pot with that and running your hands through that until the water collects more of the starch out then drain, repeat again. Then set to boil (2-parts water, to the 1 part rice) on a low-mid heat with a lid on the por (with a stock-cube or two dissolved into the water also to lift the rices flavour)
OR
—Rough-scrub your potatoes (depending how big your potatoes are; use enough to feed as many as desired) with a scourer, (but leave the skins on) and chop into rough 2x2inch cubing then set those ina a pot, cover entirely with water to boil with a lid on.
^Either of these are likely to take rough half n hour, or just under, to cook through so keep an ear on them whilst preparing the rest of the cooking and set to one side with a lid on until ready to serve the rest together.
I personally like to set mine cooking ahead of the other part of cooking, or during that in order to line up completion time at the same time the rest will be done :)
-Rice will be ready when all the water has been absorbed.
-Potatoes are done when those chunks are soft enough to press a sharp-knife tip and inch into easily; then drain into a colander, pour the drain chunks back into the empty pot and mash up with a small splash of water (or milk) and a generous tablespoon or two's scoop of margarine or butter + a twist of white pepper. ♥
MAIN PART
—Mix your batter up by combining a half-cup of self-raising + regular flour, a healthy shake of the desired spices mixed in with that also (I tend to go heavy on the lemon-pepper, chicken salt and white pepper myself) with other lighter bits and pieces/influences as I'm feeling it on the day. Stir all your dry ingredients together evenly before adding a full cup and a half of water to that and stir or whisk through til smooth.
Be sure to make sure you haven't left any dry pockets under the surfaces/along the sides, and don't worry to much if the mix is a bit lumpy. Batter should be on the wetter side in general.
^This amount of batter also serves two gently, so scale accordingly up as your serving more!
—Fill up decently sized pot or deeper frying pan with your cooking oil for deep-frying. Not to the brim obviously, you want to be keeping the oil-line down at least 2 inches or more from the pot lip, but deep enough to submerge your coated pieces (about 2 and a half inches or more deep) Cover & bring to a high temperature whilst cutting up your pop-corm chunk-bits
—Peel and chop up your vegetables (or meat) bits into roughly 1x1 inch-ish chunks (no need to be even, just as a rough guide. much smaller and the frying up of those will take ages, too much bigger and they wont cook through as well)
A rough hand-full of whatever assortment/mix of chunk-bits should constitute a rough serving, but I always end up making more just in case/because leftover are best-overs! :)
—Once you have those ready in a bowl + your batter to one side and the oil is up to heat (can drip a drop of the batter into that and if it 'fizzes' up immediately back to the surface, that is good to start cooking into. And do wait until that is up to heat otherwise your fry-bits will get soggy instead of crispy) you will need two pair of small metal tongs (one for in grabbing the pieces from the batter into the pot/pan
Then drop a serving-amount of the chunks into the batter, stir and submerge those then using the tongs fish out the chunks, shake loosely free of batter so it's not falling from that freely and drop gently into the hot oil. Fill the pot to capacity without overfilling (when they are overlapping too much and sticky together)
Again, please be safe when cooking with this much hot oil!
And do try to have your oil hot, but not burning (smoking at all and turning dark in the pot)
The chunks will fry on one side before the other, and you can gently roll them about in the pot with the metal oil-tongs or a metal-mesh hole-y scoop. Once roughly evenly golden-brown all over, fish out what you can reasonably scoop up and drip for a few seconds, then place into a wire-sieve over a catchment bowl to drain excess oil until that batch is all out and pot empty of chunks and batter bits.
Repeat battering and filing the pot and dump the drained pieces from the sieve onto a tray line with paper-towelling as you need to make room for the next batch coming out from the pot, and all your chunks are battered up and cooked!
—Let those cool enough to eat, then served atop your chosen side, sauce as desired and Voilà! Home-cooked popcorn veg that'll make you never crave KFC again! ♥ ;D
Snapped with a Phone Camera and compiled in CSP
And if you like cooking and recipes; check out a whole listing of the good stuff over @ ~faccc2!
..but this doesn't mean we can't make delicious take-out style nums at home! ^_^ here's how!
That being said, deep fried foods tend to be on the higher-oil-intake side, so this one in particular I class as a sometimes indulgence food for me; moderate your diet as is healthy for your personal needs!
Level of difficulty; 3.5/5 *ALWAYS BE CAREFUL when deep frying cooking with this much hot oil please!
-May require a little confidence, but be safe first and foremost!
=Ingredients==
• Plain Flour
• Self Raising Flour
• Cooking Oil: Canola, Vegetable (best for high-temp frying and most easily accesible) or Peanut (great for flavour!)
• Veggies <whatever you like most/like/prefer!> Ones that work well include;
-Mushroom
-Pumpkin (kent)
-Sweat potato
-Broccollini
-Carrot
-Eggplant
-Cauliflower
-Okra
-Jalapenos
And/or Meat also (if you like that kinda thing!)
-chicken works well
-Haven't tried beef, pork or lamb, but imagine they might be ok also! :)
• Spices and flavours for your batter; Lemon Pepper, (vegetarian/vegan) Chicken or Vegeta salt shake, white pepper, Garlic Powder, fresh-cracked black pepper, Moroccan Seasoning, Celery salt if you can find it! (and/or any other seasoning you personally like!)
• Potatoes(for mashing) or Rice towards a side with this also!
• And Sauces/dips etc for that also! (suggest Kewpi and BBQ Sauce, but sweet chillli, PeriPeri mayo are good to!)
=Recipe Instructions==
[I Typically make both the Vegetarian and Meat version when cooking for my household, so these instructions will list out in that fashion, but can do either side only as preferred!]
SIDES
—Wash rice (roughly 1 cup per person serve-wise) via running water into a pot with that and running your hands through that until the water collects more of the starch out then drain, repeat again. Then set to boil (2-parts water, to the 1 part rice) on a low-mid heat with a lid on the por (with a stock-cube or two dissolved into the water also to lift the rices flavour)
OR
—Rough-scrub your potatoes (depending how big your potatoes are; use enough to feed as many as desired) with a scourer, (but leave the skins on) and chop into rough 2x2inch cubing then set those ina a pot, cover entirely with water to boil with a lid on.
^Either of these are likely to take rough half n hour, or just under, to cook through so keep an ear on them whilst preparing the rest of the cooking and set to one side with a lid on until ready to serve the rest together.
I personally like to set mine cooking ahead of the other part of cooking, or during that in order to line up completion time at the same time the rest will be done :)
-Rice will be ready when all the water has been absorbed.
-Potatoes are done when those chunks are soft enough to press a sharp-knife tip and inch into easily; then drain into a colander, pour the drain chunks back into the empty pot and mash up with a small splash of water (or milk) and a generous tablespoon or two's scoop of margarine or butter + a twist of white pepper. ♥
MAIN PART
—Mix your batter up by combining a half-cup of self-raising + regular flour, a healthy shake of the desired spices mixed in with that also (I tend to go heavy on the lemon-pepper, chicken salt and white pepper myself) with other lighter bits and pieces/influences as I'm feeling it on the day. Stir all your dry ingredients together evenly before adding a full cup and a half of water to that and stir or whisk through til smooth.
Be sure to make sure you haven't left any dry pockets under the surfaces/along the sides, and don't worry to much if the mix is a bit lumpy. Batter should be on the wetter side in general.
^This amount of batter also serves two gently, so scale accordingly up as your serving more!
—Fill up decently sized pot or deeper frying pan with your cooking oil for deep-frying. Not to the brim obviously, you want to be keeping the oil-line down at least 2 inches or more from the pot lip, but deep enough to submerge your coated pieces (about 2 and a half inches or more deep) Cover & bring to a high temperature whilst cutting up your pop-corm chunk-bits
—Peel and chop up your vegetables (or meat) bits into roughly 1x1 inch-ish chunks (no need to be even, just as a rough guide. much smaller and the frying up of those will take ages, too much bigger and they wont cook through as well)
A rough hand-full of whatever assortment/mix of chunk-bits should constitute a rough serving, but I always end up making more just in case/because leftover are best-overs! :)
—Once you have those ready in a bowl + your batter to one side and the oil is up to heat (can drip a drop of the batter into that and if it 'fizzes' up immediately back to the surface, that is good to start cooking into. And do wait until that is up to heat otherwise your fry-bits will get soggy instead of crispy) you will need two pair of small metal tongs (one for in grabbing the pieces from the batter into the pot/pan
Then drop a serving-amount of the chunks into the batter, stir and submerge those then using the tongs fish out the chunks, shake loosely free of batter so it's not falling from that freely and drop gently into the hot oil. Fill the pot to capacity without overfilling (when they are overlapping too much and sticky together)
Again, please be safe when cooking with this much hot oil!
And do try to have your oil hot, but not burning (smoking at all and turning dark in the pot)
The chunks will fry on one side before the other, and you can gently roll them about in the pot with the metal oil-tongs or a metal-mesh hole-y scoop. Once roughly evenly golden-brown all over, fish out what you can reasonably scoop up and drip for a few seconds, then place into a wire-sieve over a catchment bowl to drain excess oil until that batch is all out and pot empty of chunks and batter bits.
Repeat battering and filing the pot and dump the drained pieces from the sieve onto a tray line with paper-towelling as you need to make room for the next batch coming out from the pot, and all your chunks are battered up and cooked!
—Let those cool enough to eat, then served atop your chosen side, sauce as desired and Voilà! Home-cooked popcorn veg that'll make you never crave KFC again! ♥ ;D
Snapped with a Phone Camera and compiled in CSP
And if you like cooking and recipes; check out a whole listing of the good stuff over @ ~faccc2!
Category Photography / Tutorials
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Listed in Folders
Your welcome and please try it sometime! ^_^ Recipe in the description!
I imagine that coub of a man deepfrying tpilet paper
Butt hey the cheeese make it propper food porn i like it
I bet you had a tasty time making and consuming it
Im in this hole with military rations and this seems close enough to fried kfc
Good job
;?)
Butt hey the cheeese make it propper food porn i like it
I bet you had a tasty time making and consuming it
Im in this hole with military rations and this seems close enough to fried kfc
Good job
;?)
Ganbatte~! (good luck in jap) ^_^ pix when you do! <3
That looks awesome. I'll have to try this after my next grocery order.
Also, I bet shrimp would work well with it as well.
Also, I bet shrimp would work well with it as well.
riight? \|S (and I think I've gotten the ratios' down pretty square now for best Crispyness™ finally!)
Oooooo yes, the good cronch is super important to go with the flavour. Gives the proper satisfying mouthfeel and applies the flavour differently if it's crunchy ('3
Keeeeeeeen to have it fresh next time we make it.... Unless I just make it myself to make sure I get it fresh *Ponders ideas*
Also woah, I just actually looked at the whole recipie and intructions you wrote out, there is so much too it damn, nicely done O.O
The process is actually fairly straight forward n simple in practice; I just tend to stress the importance of BE SAFE AROUND HOT OIL (and/or finer nuance of habits I include/do as serving suggestion) :33
Yeah but the finer nuance is super important to actually making it taste the way you want it to rather than just falling flat.
And I mean, it is very improtant to be safe around hot oil, the burns you get if you fall into/spill it on yourself are not playing around *Shakes head*
And I mean, it is very improtant to be safe around hot oil, the burns you get if you fall into/spill it on yourself are not playing around *Shakes head*
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