Tag: Fried

Fried carrots (crispy and very fast!) – Gordon Ramsay’s version

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The Fried carrots I’m a side delicious, perfect even as snacks ready in 10 minutes and with alone 3 ingredients! Imagine thin strips thin ones obtained from carrots first slice with a mandolin. Without breading, they are first dipped in flour then cooked in plenty of oil, where they become golden and super crunchy mouth watering!

Recipe very fast takes inspiration from my fried courgettes, identical method, only with fresh carrots, you can also use older ones that are stored in the fridge for too long! Fried carrots are ideal for accompany any type of second course: meat, fish, eggs, cheeses. I’m also a delicious one vegan snack suitable for i children, (believe me they won’t realize that these aren’t chips)! In forecasts of appetizers serve them with Guacamole or chickpea hummus; in this case however I advise you to slice them to a more double thickness to have a collect – sauce consistency!

Discover also:

Baked carrot chips (crispy and thin but without frying!)

Fried carrots recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	5 minutes	15 minutes


Bass	Italian	282 Kcal

Ingredients

Quantity for 4 people
2 large carrots About 1 tablespoon of flour (gluten-free is also fine) fry oil salt

Quantity for 4 people

2 large carrots

About 1 tablespoon of flour (gluten-free is also fine)

fry oil

salt

Method

How to make fried carrots

First of all, slice the washed and dried carrots with a mandolin.

In this case I chose a very thin cut but you can also widen the thickness to have them a little more double, especially if you then have to accompany them with sauces.

Once sliced, cut in half and then again into strips.

Finally, dip them in flour or starch:

how to make fried carrots - Recipe by Tavolartegusto

Then, when you have finished slicing them all, add plenty of oil to a pan and bring to temperature.

Always test with one and then immerse the rest, not all at once, they must not overlap.

A few seconds will be enough and they will fill with bubbles, within 40 seconds they are ready.

Be careful not to overcook, otherwise they will burn! count 30 – 40 seconds. However, if you have cut more often, you can wait a few seconds longer.

Finally, drain immediately on absorbent paper and then slide onto a plate without crushing. Finally, add a pinch of salt.

Your Fried carrots they are ready to serve!

crispy fried carrots - Recipe by Tavolartegusto

storage

Excellent to enjoy within a few hours, but you can also keep them the next day. Be careful not to crush them.

Also discover my collection of Contours

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Chiacchiere without eggs (baked or fried) are amazing! -Tavolartegusto – Gordon Ramsay’s version

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The Eggless chatter I’m a lighter version and perfect for egg intolerant of the classic Carnival dessert! They are made with Flour, sugar, without butter but with fresh cream in the dough ; from which some are obtained thin sheets that you can to fry to have them crumbly and crunchy . Or make some Baked egg-free chiacchierewhich of course they will be more biscuitybut equally very good! In the procedure you will find both versions!

It’s about a very easy preparation which takes inspiration from Chiacchiere vegane you remember them? Enough very few ingredients and the result is truly surprising! will come out chatter without eggs and butter amazing is as taste that how consistency melting on the palate and even with bubbles! I recommend it though follow all the thin application advice for a perfect result! AND if you are gluten intolerant you can also make some Egg-free and gluten-free chiacchiere using gluten free flour which I suggested it to you in the article Gluten-free chatter! Perfect to serve for Carnival dessert buffetexcellent simply sprinkled with sugar, they are out of this world if accompanied with sweet chocolate Sanguinaccio!

Discover also:

Donuts without eggs (very soft like the classic ones, both fried and baked!)

Eggless chatter

PREPARATION TIMES

Preparation	Cooking	Total
40 minutes	10 minutes	1 hour


	Italian	390 Kcal

Ingredients

Quantity for approximately 20 pieces
210 g of ’00 flour + that for preparation 150 g of light and lactose-free cooking cream (the one for the tortellini) 1 tablespoon of sugar vanilla icing sugar for dusting 1l of sunflower seed oil for frying

Quantity for approximately 20 pieces

210 g of ’00 flour + that for preparation

150 g of light and lactose-free cooking cream (the one for the tortellini)

1 tablespoon of sugar

vanilla

icing sugar for dusting

1l of sunflower seed oil for frying

Equipment

Method

How to make chatter without eggs and butter

In this case I used the mixer with large blades to make the dough in 40 seconds, of course you can also proceed by hand kneading everything in the bowl, it will take about 15 minutes.

Then pour flour, sugar, cream and vanilla powder into the mixer, operate at maximum speed and in 40 seconds you will obtain a dough like this:

how to make chiacchiere without eggs - Recipe by Tavolartegusto

transfer to a work surface and leave to rest for about 10 minutes:

egg-free chiacchiere dough - Recipe by Tavolartegusto

Finally divide the dough into 2 parts and turn each part in half again with a tarot

Then dust the work surface with flour and roll out the first piece of dough with your fingers, stretching it well.

forming chiacchiere without eggs - Recipe by Tavolartegusto

At this point I always advise you to proceed with the pasta machine thickness 2 mm in the article CARNIVAL CHATTER

you will find all the useful tips accompanied by illustrated step by step photos for rolling out the pastry, (even by hand with a rolling pin) cutting your eggless chiacchiere to size with the pastry cutter and finally frying in plenty of oil.

Alternatively, for one lighter versionOnce you have made the sheets you can place them on a baking tray previously lined with baking paper and follow the cooking advice found in the article CHIACCHIARE AL FORNO

In the latter case I recommend frosting with melted dark chocolate, they are even better!

Here they are ready Eggless chatter!

chiacchiere without eggs tablertegusto - Recipe by Tavolartegusto

storage

You can store at room temperature for about 3 days, preferably in a glass bell jar!

in anticipation of the Carnival Buffet, put on the table an eggless cake, chocolate and delicious!

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Fried cream: the perfect recipe to make at home! – Gordon Ramsay’s version

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There Fried cream it’s a sweet or appetizers: from the golden crust on the outside And soft heart inside; that has origin in the Kitchen Marche, listen And Venetian; much loved in starred restaurants as in homes of all Italians. It’s actually made custard harden in a panThen cut into squaresbreaded in bread crumbs and finally fried. When where does he hire the typical appearance in Cremini ; morsels of cream from the heavenly consistency : Yes they literally melt in your mouth!

Like any traditional recipe, there are different ones regional variations. After various experiments, I share mine with you Perfect recipe of the fried cream to do at homein a few moves ; with detailed tricks And step by step photo for a result amazing! With a crispy shell on the outside And creamy inside! For the base you will need them few minutes between preparation and cooking. But be careful, you can also prepare it with leftover cream! The procedure is identical. I recommend you respect cooling times, very important so that you can cut the cubes. The Secret to speed up is to put everything in freezer . Once cooked the fried cream has a taste to halfway between dessert And the salty . For this reason you can decide whether to serve it as aperitif Together to cured meats, olives and cheesesas the Marche and Ascolan tradition . Or whether to propose your fried cream like sweet how to use in Veneto; with a dusting of icing sugarparticularly in the period of Carnival together with Chiacchiere, Crostoli, Fritole and Frittelle!

Fried cream recipe

PREPARATION TIMES

Preparation	Cooking	Total
25 minutes	15 minutes	45 minutes


Bass	Italian	81 Kcal

Ingredients

Quantity for approximately 30 pieces – 1 22 x 22 cm baking tray at least 2 cm high
For the cream: 500 g of milk 3 egg yolks 100 g of sugar 30 g of ’00 flour 30 g of potato starch 1 tablespoon vanilla extract or vanillin or lemon peel For the breading: 2 eggs bread crumbs peanut oil for frying

Quantity for approximately 30 pieces – 1 22 x 22 cm baking tray at least 2 cm high

For the cream:

500 g of milk

3 egg yolks

100 g of sugar

30 g of ’00 flour

30 g of potato starch

1 tablespoon vanilla extract or vanillin or lemon peel

For the breading:

2 eggs

bread crumbs

peanut oil for frying

Method

How to make fried cream

First of all, whip the egg yolks with the sugar and vanilla with an electric whisk for 3 minutes until you obtain a very swollen and frothy mixture.

Then add starch and flour while continuing to whisk. The mixture must be velvety. Separately, heat the milk with vanilla and double-cut peel of the citrus fruits. When it comes to the boil, remove the peels and pour over the whipped eggs.

Lower the heat slightly. Only when the milk pierces the eggs, quickly stir the cream so that it hardens and at the same time turn off the heat, continuing to stir. This way no lumps will form! The dough must be dense and full-bodied.

If you want to see the process step by step, look at the article: CUSTARD CREAM

Finally, immediately pour the cream into a 22 x 22 pan previously lined with cling film and level it well.

Bear in mind that the fried cream must have a thickness of 2 cm:

how to make fried cream - Recipe by Tavolartegusto

Finally cover with cling film and leave to cool to room temperature.

To speed up preparation, place the pan in the freezer for 20 minutes once it is no longer too hot.

When the mixture is solid, the consistency should be firm like polenta.

Only then can you cut your fried cream into squares 3 x 3 cm about .

Then dip each square in the beaten egg and finally in the breadcrumbs on all sides:

cut and fry the fried cream - Recipe by Tavolartegusto

Grease-free fried cream: Tricks and Secrets

First of all, use a high-sided saucepan filled with peanut oil. bring it to boiling temperature.

Then immerse just one piece. If the oil is at the right temperature, your fried cream should rise to the surface and fill with bubbles, but be careful not to burn or become too colourful, it should gradually brown. at this point you can immerse another few pieces at a time. keep them for 1 minute on each side and then drain them on kitchen paper without crushing.

If when you immerse your piece it browns too much, remove the saucepan from the heat and lower the heat.

On the contrary, if the piece of cream sinks to the bottom it means that the oil is still too cold, at that point raise the temperature and do not add other pieces until it rises and fills with bubbles. In this case, I advise you not to serve it, because unfortunately it will have filled with oil.

The fried cream without grease is the one that immediately rises to the surface and gradually colors.

Fry all the pieces in this way.

Here’s yours ready Fried cream :

fried cream recipe - Recipe by Tavolartegusto

In this case I chose to sprinkle with icing sugar, but you can easily leave it out if you serve it as an appetizer!

storage

I advise you not to keep it already fried. However, you can keep the cream to be fried in the pan in the fridge for 2 days or in the freezer.

If you like these morsels, also check out my entire collection of Carnival Sweets

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