Recipes with Frying oil

Langosh (Hungarian flatbread)

Boil the potatoes with the Peel. Dissolve the yeast in 1 dl. lukewarm, sweetened milk and allow to stand 10 minutes in a warm place. Arrow the potatoes and mash them while they are still warm. Term the flour into a large bowl. Make a recess in the middle and p

Deep fried rice

Deep fried rice — Rice, cornstarch and egg is stirred together. Risblandingen placed on a baking sheet lined with baking paper. On risblandingen added another piece of wax paper, and the mixture rolled out to a square of about 15 x 20 cm. Top layer of wax pape

Deep Fried Catfish

Marinated corn: Marinated corn to be prepared about 2 hours before serving, as they have to pull the bed sheet. The sugar is melted in the boiling vinegar and allow to cool. Olive oil and a little salt added. The frozen corn is poured in and draws a few hours

Fish and chips

Chips: cut the ends and sides of the peeled potatoes. Cut them into thick uniform strains (1 x 5 cm) and put them in cold water for 30 minutes. Take them out of the water and dry them thoroughly. Heat a large saucepan with oil up and boil the potatoes halvmøre

Duck with spicy vegetables and deep-fried rice

Deep fried rice: Rice, cornstarch and egg is stirred together. Risblandingen placed on a baking sheet lined with baking paper. On risblandingen added another piece of wax paper, and the mixture rolled out to a square of about 15 x 20 cm. Top layer of wax paper

Sheared boys and girls

Stir in butter and sugar soft and add the egg yolks one at a time. Term, half of the flour in. Add cream, lemon zest, cardamom and the rest of the flour and knead the dough well. Put the dough in the fridge for a few hours. Roll out dough thinly on the kitc

Russian Angel Wings

Knead flour, water, eggs, rum, salt, and sugar together into a glossy dough. Roll it out and cut it in thin strips at 5 x 15 cm. with a knife. Cut a hole in the middle of each strip and pull one end through the hole and regular Angel wings. You can also cut th

Arabic falaffel

Chick peas soak the day before (at least 8 hours). Chickpeas, onions and garlic chopped then 2 times through the mincer. Spices and bagepulveret put in the mixture, after which the dough is kneaded and resting for half an hour. With a falaffeljern shaped