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!!



Wednesday, October 9, 2013

Fried Mozzarella & Brie Cheese




Believe it or not, today is National Moldy Cheese Day! Now for those of you who are not fond of the moldier, stinkier cheeses, a nationwide celebration of such might come as a surprise, but we here at Drum Rock are fans. So in the spirit of the day, we thought we would give you a few options for frying up some yummy cheese. Today we’re cooking up a couple kinds for the occasion – Fried Brie and Fried Mozzarella.




Fried Cheese





Ingredients:
  • Brie and/or Mozzarella cheese (either in blocks or sticks)
  • 4 ½ cups Drum Rock Fis-Chic Mix
  • 1 ½ cups Water
  • 2 large mixing bowls
  • Oil
  • Fryolator
  • Marinara sauce of choice



Directions:

1. 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, one ½ cup at a time (the wash should be thick enough to lightly coat your finger, or the back of a spoon).

2. Slice the brie into manageable pieces (about 2 by ½ inch squares, that are around 1/4 inch thick). If you bought mozzarella by the brick instead of sticks, then do the same, otherwise you can leave the sticks whole or cut them in half for smaller bites.


3. Place the cheese sticks 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 have a nice crunchy coating. It is best to work with cheese that is well chilled, so placing the slices in the freezer for about 30-45 minutes until you’re ready to fry is a good idea.

 

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

5. Once the oil is up to temp, working in batches, fry a few sticks/slices at a time. They should take no more then 1 minute to cook through; turn each slice so that all sides are golden brown. Don't leave in the oil for too long, otherwise all the cheese will melt out of the coating; we timed our cook, and 45 seconds seemed like the perfect amount of time.

6. Once cooked, remove from the oil and allow to drain on paper towels. Serve hot with your favorite marinara or dipping sauce!





Aside from the obvious deliciousness of crispy gooey fried cheese, this is a really convenient option for an appetizer because all the prep work can be done a day or two in advance, plus they come out best when the cheese is frozen. This is an easy-as-can-be treat that everyone will love.

So if you're a cheese lover like us, grab some Drum Rock Fis-Chic and fry up a batch in honor of National Moldy Cheese Day... you'll be glad you did!




Enjoy!

Tuesday, October 8, 2013

Chocolate Chip Fritters

If you are a true fan of New England cuisine, then you know there are few things better than fresh clam cakes. But today, we thought we’d introduce you to a close contender – Chocolate Chip Fritters.

How amazing do fresh fluffy fritters with deliciously creamy pockets of chocolaty melted goodness sound? Exactly! And they're definitely something you just have to try!!


Chocolate Chip Fritters




Ingredients:
  • 3 cups Drum Rock Fritter & Clam Cake Mix
  • 1 ½ cups water
  • ¾ cup chocolate chips of choice (we used milk chocolate chips & chunks)
  • Mixing bowl
  • Oil
  • Fryolator
  • Ice cream scoop
  • Powdered sugar or Cinnamon sugar, optional



Directions:

Tip: For best results, it is a good idea to put your chocolate in the freezer for an hour, or even overnight. This helps prevent the chips from melting out of the fritters into the oil.

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

2. In a large mixing bowl, put 3 cups Drum Rock Fritter & Clam Cake Mix and add in the chocolate chips; slowly mix in water, a ½ cup at a time until batter reaches desired consistency (should be thicker than pancake batter, but looser than cookie dough). Do not over mix; let sit for 5-10 minutes.



3. Once the oil is up to temp, carefully drop the batter into the fryolator using an ice cream scoop (we recommend using a #50). Each fritter should take about 2-3 minutes to cook; work in batches, taking care to turn them over so they are golden-brown all over and cooked thoroughly.



4. Once cooked, remove fritters from oil and place on a paper plate/towel to drain.
Cool slightly before enjoying. Serves 6-8 people.






Drum Rock's chocolate chip fritters are delicious all on their own, but we dusted ours with some powdered sugar which took them to the next level. They would be great with cinnamon sugar, too.


These fritters tasted just like little chocolate chip pancakes rolled into a ball! That said, we think they would be amazing drizzled with a bit of maple syrup. And, a scoop of your favorite ice cream on top wouldn't hurt either – after all, what dessert doesn't taste better a la mode?!



Enjoy!