Wednesday, May 28, 2014

Fried Strawberries


With May quickly coming to an end and the summer season right around the corner, we thought we'd bring you a delicious take on the classic strawberry shortcake.  And since May is National Strawberry Month, there is no better time to show you how to make these sweet, warm, crispy treats.

So grab a pint of fresh berries,  open a bag of Drum Rock and heat up your deep fryer with us, as we make our dessert of the week - Fried Strawberries.



Fried Strawberries





Ingredients:
  • 1 pint of fresh strawberries
  • 2 cups of Drum Rock Fis-Chic
  • about 1 cup of water
  • Oil for frying
  • Fryolator


Directions:

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

2. While the oil is heating, wash and hull the strawberries. Pat dry and set aside.



3. Add 2 cups of Fis-Chic to a large mixing bowl and slowly stir in the water, about a ½ cup at a time, until you get a mix with a consistency that is a thick pancake-like batter.

4. Once oil is up to temp, use a fork to coat the strawberries in the batter. Once the berries are completely coated,  use the fork to carefully place (not drop!) them in the hot oil. Be sure to work in batches of 4-6 berries so you do not overload the fryer.




5. These should take about 1 minute to cook; make sure to turn them over during cooking so they get golden brown on all sides. Once cooked, remove from oil using the fry basket and place on a paper plate or towel to drain. Cool slightly before serving.




Freshly-picked strawberries are yummy all on their own, but they are transformed into a delectable and totally irresistible treat when dipped in Drum Rock and fried to perfection. Believe us, when you wrap those super sweet berries in a warm, crispy, crunchy layer of Fis-Chic, they are just out of this world!

We tried a few strawberries fresh from the fryer and they were certainly good, but what really did the trick was a generous dusting of confectionery sugar. This took these little nuggets of yum to the next level and truly brought to mind a slice of homemade strawberry shortcake. And doesn't a drizzle of Nutella or a scoop of vanilla ice cream on the side with some strawberry coulis sound just as incredible? We certainly think so!

And the best part is that they are super simple to make! In just 20 minutes and 5 easy steps you have a unique and sophisticated homemade treat that will give any strawberry dessert a run for its money.  So give Drum Rock Fried Strawberries a try today, or serve them at your next picnic or BBQ.  You'll be glad you did!!













Enjoy!!

Friday, May 16, 2014

Banana Walnut Fritters


If you have fond memories of being awoken Sunday mornings by the scent of fresh banana walnut bread baking in the oven, then have we got just the thing for you! While longing for the comforts of childhood, we came up with a way to add a little excitement to the nostalgia of freshly baked banana bread. And so, this week, we're sharing our creation with you - Banana Walnut Fritters!

So if you're like us and always have extra bananas lying around, mix up a batch of these delicious fritters and get cookin' with Drum Rock!!



Banana Walnut Fritters




Ingredients:
  • 4 medium bananas, ripened
  • 1 cup of walnuts, plus 1/4 cup for garnish
  • 2-1/2 cups of Drum Rock Fritter & Clam Cake Mix
  • 1 cup of water
  • Honey
  • Oil for frying
  • Fryolator
  • Paper towels/bowls for draining


Instructions:

1. Peel the bananas, then mash using the back of a fork; coarsely chop the walnuts.




2. Add 2-1/2 cups of Fritter & Clam Cake Mix to a large mixing bowl and slowly stir in approximately 1/2 cup of water. Gently fold in the mashed bananas and chopped walnuts. Slowly add more water to the mix until you reach a consistency similar to a cake batter. Do not over-mix, or the batter will fall and your fritters will be very dense. Allow batter to proof (sit) for 10-15 minutes.


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

4. When oil is up to temp, use an ice cream scoop (we recommend a #50) to drop batter in batches of 6-10 cakes at a time, to avoid overloading the oil. In order to get fluffy fritters, it is best to scoop the batter from the edges of the bowl, rather than the center.

5. Fritters should take between 5 and 6 minutes to cook, depending on the size. Make sure to turn fritters over so they cook through evenly. Once golden-brown and crispy, remove from oil and cool slightly on a paper plate/towel.

Optional:
Allow fritters to cool, then coat them with honey and roll in finely chopped walnuts until covered.






These little pillows of heaven tasted like fresh banana walnut bread wrapped up in a little bite - and what could possibly be wrong about that?!

They were delicious all on their own, but when we drizzled them with honey and rolled them in some finely chopped walnuts they were absolutely irresistible. We didn't have any on hand, but a scoop of vanilla ice cream on the side would take this treat to the next level.

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














Enjoy!!

Friday, May 9, 2014

Fried Scallops


If you've never tried a fresh scallop, then you have definitely been missing out on an incredible seafood treat. Scallops are one of the greatest delicacies when it comes to seafood fare, and no surprise, New Englanders know the best to way to enjoy them. 

Fried scallops are simple to make and are just plain delicious, nothing else compares. Once you have a taste of these sweet nuggets lightly breaded and fried, you won't want to eat anything else this summer. So let Drum Rock show you how we do a New England seafood staple - Fried Scallops.



Fried Scallops





Ingredients:

  • 12-20 medium-sized fresh or frozen scallops, shucked & cleaned
  • 3 cups Fis-Chic Wonder Batter
  • 1 cup of water
  • Oil for frying
  • Fryolator
  • Paper towels/bowls for draining


Instructions:

Make sure your scallops are completely defrosted before you start cooking so they hold as little water as possible, and drain them on paper towels slightly.

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

2. Add about 2 1/2 cups of dry Fis-Chic to a large bowl for the dry coat. In another bowl, add about 1/2 a cup of dry Fis-Chic, and mix in about 1 cup of water to make the wet wash. You want a consistency that is similar to a thin pancake batter.

3. Coat the scallops, working in batches of about 6-8 scallops at a time. Place them in the wet mix and cover completely, then allow any excess to drip off before transferring to the dry mix. Make sure to dredge in the dry Fis-Chic thoroughly in order to get a nice crispy coat during frying. 




4. Once the oil is up to temp, remove scallops from the dry dredge and carefully place in hot oil. They should take between 30 and 60 seconds to cook through, depending on the size.


5. Once cooked, remove from oil and place on paper towel or plate to drain. Cool slightly before serving.





These fried scallops are amazing all on their own, but if you want to add a little interest, then a bit of lemon juice or some tarter sauce will definitely do the trick. Simply delicious and totally addicting, once you've had scallops with Drum Rock you won't imagine eating them any other way!













Enjoy!!