Wednesday, November 27, 2013

Corn Fritters

Do you love warm, sweet cornbread with your turkey and mashed potatoes? Do you hate wasting all that precious family time making it? Then we have just the solution you've been looking for – Corn Fritters.

Corn Fritters made with Drum Rock will turn soup into a hearty meal that you won't soon forget. And even better, they are an exciting, tasty, and easy alternative to serving cornbread on Thanksgiving!

So, if you are looking for a way to change up your tired soup routine or have been wanting to add a little pizzaz to your lunch or dinner menu, then Drum Rock Corn Fritters are definitely the way to do it!




Corn Fritters





Ingredients:
  • 1- 8 oz. can of corn nibblets (or creamed corn, if desired)
  • 1 pound Drum Rock Fritter & Clam Cake Mix
  • 1 to 1-¼ cups water
  • Ice cream scoop
  • Oil for frying
  • Fryolator
  • Fry basket or slotted spoon


Directions:

1. Fill the fryolator with oil and turn to 375° F.

2. Add 1 pound of Drum Rock Fritter & Clam Cake Mix to a large bowl; add the can of corn and slowly mix in water, about one ½ cup at a time until desired consistency is reached.



3. Once oil is up to temp, use an ice cream scoop (we recommend using a #50 scoop) to carefully drop the batter into the oil, working in batches of 8 to 12 fritters at a time. It is best to fry in batches to avoid overloading the oil.


4. Fritters should take between 3 and 4 minutes to cook through. Once golden-brown and crispy, remove from the oil and cool slightly on a paper towel or plate before serving.

  • For more great tips on cooking with the entire Drum Rock Products line, you can find additional Recipes and Resources on our website.






We loved these babies dipped into a little corn and lobster chowder, but they would certainly be just as delectable with your favorite kind of soup or chowder. These fritters can surely stand alone, but we can't wait to use them to mop up any extra gravy on our plates tomorrow.

Drum Rock Corn Fritters are sure to be a hit at your Thanksgiving celebration, making this year all the more memorable. These delectable bites will satisfy those cornbread cravings and take just a fraction of the time to make, so they are perfect in a pinch! 

Holidays are really about spending quality time with your nearest and dearest, so don't waste another year in the kitchen. Fry up a few quick batches of our Corn Fritters, then just sit down, relax, and enjoy each bite and every minute with those you love.

















Happy Thanksgiving!!


Friday, November 22, 2013

Blueberry Fritters

Are you looking for a new way to add a little interest to your breakfast or brunch menu? Or how about a cool, innovative addition to your dessert menu?  Well, then we have just the thing for you – Blueberry Fritters.

 In just 4 easy steps you will have an exciting and irresistible dish that will keep everyone coming back for seconds...and thirds! 


 Blueberry Fritters







Ingredients:
  • 1-12 oz. Bag of frozen blueberries (defrosted)
  • 1 pound of Drum Rock Fritter & Clam Cake Mix
  • 1 to 1-¼ cup water
  • Ice cream scoop
  • Oil for frying
  • Fryolator
  • Fry basket or slotted spoon


Directions:

1. Fill the fryolator with oil and turn to 375° F.

2. Add 1 pound of Fritter & Clam Cake Mix to a large bowl; stir in blueberries, and slowly mix in water, about a ½ a cup at a time until desired consistency is reached. Do not over-mix; let stand for 5-10 minutes to proof.


3. When oil is up to temp, use an ice cream scoop (we recommend a #50) to drop batter in batches of 8-12 cakes at a time. Fry in batches to avoid overloading the oil.




4. Fritters should take between 3 and 4 minutes to cook, depending on the size. Once golden-brown and crispy, remove fritters from oil and cool slightly before serving. Dust with confectionery sugar and/or cinnamon.






These little pillows of heaven tasted like a mix between a blueberry muffin and a blueberry doughnut bite - and how could any of that be wrong?!

They were delicious all on their own, but when we rolled them in powdered sugar they were pretty much irresistible. While we didn't get the chance to give it a try, we are sure that a little maple syrup or honey would be just as amazing, or a scoop of vanilla ice cream would be do the trick.

It all comes down to the fact that, if you're looking for something new to dazzle your customers or dinner guests with, a fresh batch of Drum Rock Blueberry Fritters is most certainly an unbeatable way to get everyone's attention. So give them a try today!!
















Enjoy!

Wednesday, November 6, 2013

Fried Whole-Belly Clams


As far as most fans are concerned, a heaping plate of hot and crispy fried clams is pretty darn hard to beat. This is a simple way to enjoy a seafood staple, and it does a fantastic job of showcasing all there is to love about this New England favorite - Fried Whole-Belly Clams.


Fried Whole-Belly Clams




Ingredients:
  • 1 pint of whole-belly frying clams
  • 4 cups of Drum Rock Fis-Chic
  • Oil for frying
  • Fryolator
  • Fry basket or slotted spoon


Directions:

If clams are frozen, make sure they are completely defrosted before cooking.

1. Fill the fryolator with oil and turn to 375° F.

2. Add 4 cups of Fis-Chic to a large bowl; place clams in the dry mix, making sure to coat each one thoroughly.



3. Once oil is up to temp, fry the clams in batches of 8-12 so as not to overload the fryer.
It should only take about 30 to 45 seconds for the clams to cook. (Do not overcook or else the bellies will burst!) When the bubbles slow and the clams float to the surface, they should be cooked to a perfect golden brown.

 

4. Remove to a paper plate to drain. Cool slightly before enjoying.





Legend has it that this classic was invented in a tiny clam shack in Massachusetts nearly a century ago, and this New England tradition is still a hit with seafood lovers everywhere.

When you fry up clams with Fis-Chic they are so perfectly delicious you don't have to add a thing, but if you want something extra then they are great with a little tarter sauce for zing or hot sauce for some heat. And it is so quick and easy, just about anyone can do it.

We're sure you've got a hankering just thinking about it, so don't wait any longer - grab some Drum Rock and get cooking!










Enjoy!!

Thursday, October 31, 2013

Fried Halloween Candy


Happy Halloween from all of us at Drum Rock!!! 


We thought we would celebrate in style by frying up a few Trick-or-Treat favorites for you guys. So here is our treat of the day - Fried Halloween Candy.

If you are looking for a great way to add a little excitement and extra deliciousness to all that leftover candy, then grab a bag of Drum Rock Fis-Chic and follow our lead. After all, melted morsels of chocolate, peanut butter, and caramel wrapped in a warm and fluffy layer sound pretty much irresistible, right? So why would you want to deprive yourself any longer?


Fried Halloween Candy





Ingredients:
  • 20-30 pieces of chocolate fun-sized candy bars of choice
  • 3-½ cups Drum Rock Products Fis-Chic
  • ¾ to 1 cup water
  • Oil for frying
  • Fryolator
  • Tongs

Directions:

We chose to fry fun-size Milky Ways, Snickers Peanut Butter Squares, and mini Snickers, but feel free to cook up anything you’d like. There’s no wrong way when it comes to frying chocolate!!

1. Unwrap the candy you intend to fry; put in a Ziploc bag, then place in the freezer for at least 2 hours (preferably overnight).


2. Fill the fryolator with oil and turn to 375° F.

3. Add 2-½ cups Fis-Chic to a large bowl and slowly mix in about ¾ to 1 cup of water until desired consistency is reached (you want a thick, pancake-like batter so you get a good coat).

4. Once the oil is up to temp, remove candy bars from the freezer. Add about 1 cup of dry Fis-Chic to the bag; seal bag, then shake vigorously so all bars are well dusted.



5. Then, working in batches, remove candy bars from Ziploc bag and shake off excess Fis-Chic before transferring to the wet batter. Coat all sides of each candy bar with the wet batter (it helps to use a fork so that your fingers don’t cause the candy to warm up and melt).



6. Once covered, use a fork to hold each candy bar and allow excess batter to drip off before carefully placing in the oil.


6. Depending on the size of the candy bar, each one should take about 2-3 minutes to cook. Make sure the outside is golden brown, then remove to a paper towel/plate and allow to cool slightly.

7. Drizzle with some chocolate or caramel sauce and dust with a bit of powered sugar before enjoying.




These fried mini-candy bars had an amazingly crispy crunch on the outside and were so perfectly melted on the inside that no one around here could resist. And the chocolate sauce and powered sugar definitely took them to the next level. They are best fresh, so be sure to gobble them up when they're still warm!

Halloween is not just a holiday for kids to enjoy - it is most certainly meant for adults, too! So if you're looking for a new and exciting way to enjoy your ghoulish treats, dressing them up with a little Drum Rock is the way to do it!
















Enjoy & Have a Happy Halloween!!

Thursday, October 24, 2013

Fried Twinkies

We wanted to fry up something a little unorthodox, and thought that the best way to do that would be by making a street fair fan favorite – the Fried Twinkie. We have had our eye on these for some time now, and couldn't wait any longer to bring you another deliciously yummy treat straight from the fair grounds.



Fried Twinkies




Ingredients:
  • 1 box of Twinkies
  • 3 cups of Drum Rock Products Fis-Chic
  • 1 cup of water
  • Oil for frying
  • Fryolator
  • Tongs


Directions:
1. This recipe seems to work best with Twinkies that are slightly stale, so we opened up the ones we were using and let them sit for a day (at least).

2. Fill the fryolator with oil and turn to 375° F.

3. Add about a cup of dry Fis-Chic to a bowl; in a second bowl, add about 2 cups Fis-Chic and slowly mix in about 1 cup of water until desired consistency is reached (you want a thick, pancake-like batter so you get a good coat).

4. Dust all Twinkies with a light coat of dry Fis-Chic; shake off excess before transferring to batter mix.


5. Once the oil is up to temp, working with one Twinkie at a time, use a fork to coat all sides with the wet batter. Once covered, hold the Twinkie on the fork and allow excess batter to drip off before carefully placing in the oil. To make it easier, fry only one Twinkie at a time.


6. Each one will take around 2-3 minutes to cook. They float, so once the outside layer is firm, use tongs to hold the Twinkie under the oil so it cooks all the way through.




7. Once golden brown, remove to a paper towel/plate; allow to cool slightly before eating.






Try them with a dusting of powdered sugar or some cinnamon. If you’re really looking to kick it up a notch, a drizzle of chocolate or raspberry sauce would be just delectable. These definitely are not a daily indulgence, but a decadent dessert every once in awhile can’t hurt.

Twinkies were almost lost forever, and while they are far from the healthiest of foods, we’re sure there are plenty of sweet tooths out there who panicked at the thought of them disappearing altogether. So treat yourself to a deliciously warm Twinkie wrapped in a light and crispy layer of Drum Rock. It will surely be worth it!






Enjoy!

Wednesday, October 23, 2013

Spicey Shrimp


For those who love seafood, fried shrimp is a classic that definitely can’t be beat. So today we thought we’d bring you a simple recipe for shrimp fried up with Drum Rock Spicey-Fry.

This is a quick, easy, and simply delectable treat that is at home on any appetizer or dinner party menu. It’s time for something delicious – Spicey Fried Shrimp.




Spicey Shrimp




Ingredients:
  • 2 pounds of shrimp (if fresh, peeled and deveined; if frozen, defrosted)
  • 4 ½ cups Drum Rock Spicey-Fry
  • 2 cups water
  • 2 large mixing bowls
  • Oil for frying
  • Fryolator
  • Tongs



Directions:

1. Fill the fryolator with oil and turn to 375° F.

2. If working with fresh shrimp, thoroughly peel and clean them. If your shrimp are frozen, make sure they are completely defrosted before cooking.



3. Add 3 cups of Drum Rock Fis-Chic to a large mixing bowl. In another bowl add 1 ½ cups of dry Fis-Chic, and slowly add about 2 cups water until desired consistency is reached (the wash should be thick enough to lightly coat your finger, or the back of a spoon).

4. Place the shrimp in the dry mix; coat well, shake off excess, then transfer to the wet wash. Coat, allow excess to drip off, then transfer back to the dry mix. Make sure to get a good dredge so that you get a nice crunchy coating.

5. Once the oil is up to temp, work in batches, frying about 5 or 6 shrimp at a time; don’t crowd the fryer. They should take just about 1 minute to cook through; make sure to turn so that all sides are golden brown.

 

6. Once cooked, remove from the oil and allow to drain on paper towels. Enjoy plain, or with a side of your favorite dipping sauce.




These Spicey Shrimp are by far the quickest and easiest way to enjoy shrimp served up as an appetizer. They have a perfectly balanced heat that complements the delicate flavor of the shrimp better than any other mix you can find.

If you'd like, feel free to serve some of your favorite dip on the side, but we think these shrimp speak for themselves. In the words of our resident authority on all things Drum Rock, "These babies are just beggin' for a beer!"

So grab a bag of Spicey-Fry, some shrimp, and your favorite brew, and give these babies a try tonight! You'll be happy you did!!







Enjoy!

Wednesday, October 16, 2013

Fried Mushrooms


Not everyone likes mushrooms. Let’s face it, “fungus as food” can be a tough sell. But when they are battered and fried, it is pretty likely that even skeptics will be willing to give them a chance. Mushrooms are a great source of antioxidants, and they are free of fat and cholesterol.
So that means there's no reason not to give this delightful snack a try -  fried mushrooms.
Just follow these tips to make sure your fry skills are up to snuff, and you won't be totally compromising the healthful benefits of the mushrooms.


These mushrooms are a super easy and portable treat, and they make a perfectly ‘pop-able’ appetizer that everyone will surely grow to loveAnd what’s the secret to absolutely delectable fried mushrooms? Drum Rock Products, of course! You won’t find another batter around that gives such a perfectly crisp coating. Let’s get cooking!


Fried Mushrooms





Ingredients:
  • 5 ½ cups Drum Rock Fis-Chic
  • 2 cups water
  • 2- 10 oz. Packages of mushrooms (we used button mushrooms)
  • 2 large mixing bowls
  • Oil
  • Fryolator
  • Dipping sauce of choice
                              *Serves 8-10 people; recipe can be halved.             
                                                                                                                      
Directions:

1. Fill the fryolator with oil and turn to 375° F.

2. Add 3-4 cups of Drum Rock Fis-Chic to a large mixing bowl. In another bowl add 1 ½ cups of dry Fis-Chic, and slowly add about 2 cups water until desired consistency is reached (the wash should be thick enough to lightly coat your finger, or the back of a spoon).

3. Using a slightly damp paper towel, gently wipe mushrooms clean (do not rinse mushrooms!).


4. Place the mushrooms in the dry mix; coat well, shake off excess, then transfer to the wet wash. Coat, allow excess to drip off, then transfer back to the dry mix. 




5. We did a second dredge - into the wet wash, then back into the dry mix again - in order to get a nice thick and crunchy coating. This extra step is not necessary, but it's definitely worth doing!
*Tip: When dredging, use one hand for the wet wash and the other for the dry. This helps prevent your hands from getting caked with wet flour.

  


6. When the oil is up to temp, work in batches, frying about 5 or 6 mushrooms at a time. They should take about 2 minutes to cook through; make sure to turn so that all sides are golden brown.


7. Once cooked, remove from the oil and allow to drain on paper towels. Serve hot, with dipping sauce of choice.





We decided to use Fis-Chic to fry up our mushrooms today, but don't forget about Spicey Fry if you want to add an extra kick to your fried mushrooms. It is sure to add the perfect amount of heat to complement the delicate flavor of the mushrooms. 

If you're looking to add a new item to your list of appetizers, we promise that mushrooms fried up with Drum Rock will fit the bill. They are delectable bites that are sure to please - served up solo or with a side of horseradish or ranch dressing for dipping.








Enjoy!!