Shopping & Style1 min ago
Fried Bread
17 Answers
What are your best ways for doing this - what type of bread, the thickness, which oil (or whatever), how hot and which type of pan? THANKS
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For more on marking an answer as the "Best Answer", please visit our FAQ.Don't do what I did once, I was making a massive cooked breakfast for everybody as we were on a stag weekend. I grilled the Bacon and of course all the juice had run in to the grill pan, I transfered this to the frying pan and made my personal fried bread (nobody else wanted it).
What I hadn't realised is my wife had cooked beef burgers the day before and hadn't cleaned the grill pan, therefore I got beef burger juice fried bread, needless to say it was disgusting :)
As Rasmus says do it after the bacon sausages to soak up the juice from that, also add some butter which gives it a number nicer taste.
What I hadn't realised is my wife had cooked beef burgers the day before and hadn't cleaned the grill pan, therefore I got beef burger juice fried bread, needless to say it was disgusting :)
As Rasmus says do it after the bacon sausages to soak up the juice from that, also add some butter which gives it a number nicer taste.
Hoecakes
Recipe courtesy Paula Deen
1 cup self-rising flour
1 cup self-rising cornmeal, or from a mix (recommended: Aunt Jemima's)
2 eggs
1 tablespoon sugar
3/4 cup buttermilk
1/3 cup plus 1 tablespoon water
1/4 cup vegetable oil or bacon grease
Oil, butter, or clarified margarine, for frying
Mix well all ingredients, except for the frying oil. Heat the frying oil or butter in a medium or large skillet over medium heat. Drop the batter, by full tablespoons, into the hot skillet. Use about 2 tablespoons of batter per hoecake. Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate. Leftover batter will keep in refrigerator for up to 2 days.
Recipe courtesy Paula Deen
1 cup self-rising flour
1 cup self-rising cornmeal, or from a mix (recommended: Aunt Jemima's)
2 eggs
1 tablespoon sugar
3/4 cup buttermilk
1/3 cup plus 1 tablespoon water
1/4 cup vegetable oil or bacon grease
Oil, butter, or clarified margarine, for frying
Mix well all ingredients, except for the frying oil. Heat the frying oil or butter in a medium or large skillet over medium heat. Drop the batter, by full tablespoons, into the hot skillet. Use about 2 tablespoons of batter per hoecake. Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate. Leftover batter will keep in refrigerator for up to 2 days.
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No society we are not ! Well I'm not ..a little of what you fancy does you good in moderation and a good old fry up now and again is hardly to going to have me keeling over from fat overload .I don't shove fried bread down my gullet every day !
So no need to concern yourself at all :))
I am still here pushing sixty and was brought up on stodge !
And my cholesterol is normal !
So no need to concern yourself at all :))
I am still here pushing sixty and was brought up on stodge !
And my cholesterol is normal !
Here in the western U.S., 'fry bread' is most often encountered an Native American Pow-Wows... gatherings of tribal or inter-tribal groups for eating, dancing and singing... all native of course. We liked it so much we do it at home. It's quite easy, just buy a package or two of the refrigerated dinner rolls one fixes for Sunday dinner. Pull each roll into two pieces. Pull and tug the piece into a flat piece about 1/2 to 1 inch thick. It should be about the size of the palm of your hand or a little larger. it might even have a hole or two in it, not to worry. Have about 1 inch of a good cooking oil (we use Canola for the least smoking) in a thick skillet... cast iron, of course, is best. It should be on medium high heat to the point where a small drop of water will skitter and pop. Place the bread in the oil and turn after just a few seconds. It should be golden brown on each side. Remove and place on a paper towel to drain.
Amazingly, it will absorb very little of the oil.
We like it in the fall and winter with a big pot of my super Sonoran chili. Some of the family especially like it with a little butter and lightly dusted with a little sugar. If you flatten it enough it makes great tacos with meat, cheese and toppings.
At Pow-Wows, many families sell them as prepared tacos...
Some use frozen bread dough, thawed (of course) and prepared the same way...
Amazingly, it will absorb very little of the oil.
We like it in the fall and winter with a big pot of my super Sonoran chili. Some of the family especially like it with a little butter and lightly dusted with a little sugar. If you flatten it enough it makes great tacos with meat, cheese and toppings.
At Pow-Wows, many families sell them as prepared tacos...
Some use frozen bread dough, thawed (of course) and prepared the same way...
proper white bread about medium cut,
very hot lard done well on both sides till crispy,
nothing worse than soggy fried bread,
butter 2 slices up thickly on one side,
insert crispy well done back bacon rashers (about 6),
that is a PROPER SARNIE!
ram down your pudd'n chute,
wipe chin,
wash down with a pint of strong tea
lovely.
very hot lard done well on both sides till crispy,
nothing worse than soggy fried bread,
butter 2 slices up thickly on one side,
insert crispy well done back bacon rashers (about 6),
that is a PROPER SARNIE!
ram down your pudd'n chute,
wipe chin,
wash down with a pint of strong tea
lovely.