Monday, June 24, 2013

Cinnamon Sugar Apple Fritters

Now I don't know about you but just the thought of apple fritters makes my mouth water.  There is something about that sweet and sugary inside that practically melts in your mouth along with the crisp coating that just makes it the ultimate treat.

Shall we begin?

Cinnamon Sugar Apple Fritters

- 2 apples
- Drum Rock Product's Fritter & Clam Cake Mix
- 4 tablespoons brown sugar
- 2 teaspoons white sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 3 tbs butter
- oil to fry in
- fryolator
- ice cream scoop
- cinnamon sugar mixture for coating

1. With frying oil in the fryolator, heat to 350 degrees F

2. Cut two apples into small cubes. The recipe will only use 1 cup of these, but whatever is extra will make a great side, or can be mashed into applesauce.  

3. Melt the butter in a saute pan on medium heat, then place the apples in.  Stir constantly until the apples begin to soften. Once softened, add the brown sugar, white sugar, cinnamon, and vanilla.  Continue to stir until this has coated the apples (another 2 minutes or so).

4. In a bowl, combine 1 pound Drum Rock Product's Fritter & Clam Cake Mix, 1 cup water, and 1 cup of the apples and allow 15 minutes to rise.

5. Once the oil is up to temperature, we recommend using a #50 ice cream scoop to drop the mixture into the deep fryer. Scoop just to the top of the scoop, or the fritter will be too thick to cook properly.

6. Once one side beings to brown, turn the fritters gently to avoid having one light side.  Once a golden brown is reached, drain on absorbent paper and cut one to make sure they are cooked all the way through before serving.

7. Optional but recommended: Dip the cooked fritters into a cinnamon sugar mixture until coated.

Enjoy Your Tasty Treat!

Thursday, June 20, 2013

Baked Eggplant

Baked Eggplant


Haven't planned dinner for the family yet? No problem, you're covered with this quick and easy baked eggplant recipe.  Take a look:


- 2 medium size eggplants
- 3 cups Drum Rock Products Fis Chic
- 1/4 cup Drum Rock Products Spicey Fry
- 1/4 cup bread crumbs
- 1/8 cup grated Parmesan or Romano cheese
- 4 eggs
- non stick olive oil spray

1. Preheat oven to 375 degrees F. Line baking pan with aluminum foil and spray with non stick cooking oil.

2. Peel eggplant and slice to about 1/4 inch thick pieces

3. Individually salt the eggplant pieces. This will help to ensure the eggplant is not bitter.  To salt, hold the eggplant over a bowl or plate and salt both sides.  Once all eggplant is salted, let sit for 20 minutes. 

4. Wash salt off the eggplant under running water and place the eggplant on paper towels to drain.

5. While the eggplant is draining, combine the Fis Chic, Spicey Fry, bread crumbs, and grated cheese in a large bowl.  Keep in mind the eggplant will be dipped into this bowl, so a longer container may work better depending on the size of your eggplant.  In a separate bowl,  whisk four eggs to make your egg wash.

6. Take each slice of eggplant and dip first into the egg wash, allowing it to drip before placing it into the dry mix bowl.  Cover with dry mix completely, then place the coated eggplant onto the cooking sheet.  Repeat until the cooking sheet is full. (You will have to repeat this process once the first tray comes out of the oven.

7. Spray the tops of the coated eggplant lightly with the cooking oil.

8. Bake in oven for 9 minutes, remove to flip the eggplant, then bake for another 9 minutes or until slightly crispy and golden brown.

9. Serve hot with sauce and cheese, or as desired.


Tuesday, June 4, 2013

Spicey Fry Onion Rings

Spicey Fry Onion Rings


- Drum Rock Products Spicey Fry or Fis-Chic (I used Spicey Fry here)
- Vidalia Onions/ Sweet Onions
- 2 mixing bowls
- Frying Oil
- Fryolator

1. Fill fryolator with oil and turn to 375 degrees F.  

2. While waiting for the fryolator to reach full heat, cut your onions.  I cut up one medium size Vidalia Onion and it served two to three people.  You can change the thickness according to your preference, but try not to go more than 1/4 of an inch.  

3. Next, in one bowl pour a generous amount of spicey fry, and in the other pour two parts water and one part mix to equal the amount in the first bowl.  

4.  When the oil is up to temp, dip the sliced onion first into the wet mixture, letting it drip before transferring it to the dry mixture.  Coat the onion in the dry mixture, then tap the excess off.  

5. Take the onions and very gently place into the fryolator.  Cook until golden brown.  Let drain, then dry on paper towel.  Serve hot.