Recipes by their Ingredients

flour

  • Beer Battered Shrimp Taco with Pineapple Salsa

    Beer Battered Shrimp Taco with Pineapple Salsa
    Beer Battered Shrimp Taco with Pineapple Salsa
    (Serves 4)

    Beer Batter
    ¾ can of beer, (8oz)
    1/3 cup flour, white all purpose
    ½ tblsp garlic, dried granulated
    ¼ tsp cayenne pepper
    ½ tsp black pepper
    1 tsp salt

    32-40 shrimp
    1&rac12; tsp Tony Chachere's Cajun Spice
    1½ - 2 cups of canola oil (or other frying oil)
    ½ Roma tomato, diced very small
    1/3 red onion, diced very small
    1 jalapeno, most of the seeds can be removed, diced very small
    ¼ - 1/3 cup pineapple, diced very small
    ½ carrot, cut into small sticks (julienne) then dice small
    ¼ cup fresh mint leaves, minced
    juice of ½ lime
    5 cabbage leaves, julienne very thin
    8 soft taco shells, corn or flour (I prefer corn in this recipe)
    ½ cup shredded cheese, any variety, I used the mozzarella/provolone blend

    NOTES: I used the 25 per lb shrimp, if you are using smaller shrimp, say the 50 per pound then double the amount of shrimp, on the other end if you're using 12 per pound shrimps, use half as many shrimp, @20.

    In a medium bowl mix the flour, garlic, cayenne, black pepper and salt. Add the beer slowly, mixing with a whisk or fork until the batter resembles glue, then add a little more beer. Keep cold until ready to use.

    Make your salsa right away, so it has time "to marry" inside a bowl. Mix well, the tomato, onion, jalapeno, pineapple, carrot, mint leaves, 1 tsp salt and the juice of ½ lime. Set aside or in the fridge.

    Slice up and set aside your cabbage, set aside or in the fridge

    Get your oil in a small pot and bring it up to 365°F using a hot oil thermometer. Otherwise medium heat but a smidgen more. If the oil smokes too much its too hot. You can test the heat with a drop of batter, it should crisp up alone in 8-10 seconds.

    Coat your shrimp with Tony' Chachere's Cajun spice (or just use salt and pepper). Dip your shrimp in the batter. I do 4-5 at a time. Put the shrimps, one at a time, into the hot oil. Leave in until crispy golden in color, about 1+½ minutes. Drain on a paper towel and set aside.

    All those steps could be done in advance. When guests arrive, pop the shrimps back in the oven on warming temp and start a skillet on medium heat, one by one heat up one side of the tortilla, flip it over, add some cheese, let it melt remove from heat and assemble the taco. Tortilla, cheese, shrimp (4-5 per taco), a small hand-full of shredded cabbage and some delicious pineapple salsa on top, don't be scared, heap it on!

    Repeat three more times for round one!

    Start round two after you've eaten the first one, or just get it over with :) Delicious - enjoy!

  • Cinnamon Stix

    Cinnamon Stix
    Cinnamon Stix
    (Serves 4-6)

    1 package dry active yeast
    2 tblsp sugar
    2 cups flour
    ½ tsp salt
    3/4 stick of unsalted butter
    3/4 cup fine white sugar
    1 tblsp cinnamon powder

    NOTES:

    Proof the yeast by mixing 120 degree hot water with the yeast and sugar, let sit for 5-10 minutes until frothy, ie proof  that the yeast is active!

    Mix the cinnamon and the sugar together, set aside.

    In a large bowl mix the flour and the salt. After the yeast has proofed add the yeast warm water mixture and mix into the flour using a fork or spatula until it forms a dough.

    Using as little flour as possible, sprinkle a little flour over your dough in the bowl and gently work the dough for a few minutes to develop the gluten, ie the elasticity of stretching nicely. form the dough into a ball and leave in the bowl but cover with a kitchen towel and leave in a warm area of the kitchen (not in the stove!), I leave mine on a shelf above my stove. Let the dough rise, half hour is ok, an hour is better.

    Get out a sheet tray and use a little butter to grease it up. Set the tray aside and preheat the oven to 350 degrees.
    Using a little more flour coat a rolling pin with flour and also your hands and a work surface pound out the dough into a rectangle for to fit the sheet tray. Use the roller after you get the initial shape by hand.

    In a small cup, microwave or melt the butter over the stove in a small pan until its liquid, set aside with a pastry brush if you have one.
    Get the dough laid out in the sheet pan. Try and keep the dough uniform if possible.
    Using the brush if you have it or just pouring some butter onto the dough and spread it around, like a pizza sauce, cover the entire surface of the dough.

    Now using a liberal hand, cover the doughs surface with the sugar/cinnamon mix, in order for this to come out like the gourmet stores, we need to be liberal with it! Make mmore mix if you have to!

    Now that our dough is covered with butter, sugar and cinnamon, we put it into the oven for about 20 minutes. If your nose tells you that the sugar is burning, they take a peek earlier to avoid any ruined deliciousness!
    Remove after a donut-like glaze has formed, try a piece, yum! But we're not done yet~!, Lower the oven to the lowest setting.

    Let the dough cool down a little on a rack or separate area, other then its sheet pan.
    Now we are going to slice thin strips, I use a pizza cutter, you can ue that or a large sharp knife. Cut width wise thin strips ¼ to ½ inch wide, when finished rearrange back in the baking sheet and place back in the oven at the lowest temperature @200 degrees for 15 more minutes or until crispy. It is the same sort of technique that one uses to make biscotti. Enjoy! Store in a glass or Tupperware container covered for up to a week, but they won't last that long!

  • Corn Dogs

    Corn Dogs
    Corn Dogs
    (Makes @8-10)


    1 package of 6 or 8 hot dogs (Your favorite)
    6/8 wooden skewers
    1½ cups fine yellow corn meal
    1¼ cups all-purpose flour
    ¼ cup granulated sugar
    1 tblsp baking powder
    ¼ tsp salt
    1¾ cups buttermilk
    1 large egg
    1 Tbsp olive oil or vegetable oil
    1 Tbsp honey


    NOTES: If you have leftover batter, don't throw it away, I like making savory pancakes in a hot pan with butter then add the batter, top with shredded cheese, sliced chilies, flip over after a few minutes of cooking on medium heat, serve with a dollap of sour cream. You could also bake them in a muffin tin and add some cheese, ham, bacon, sausage, fried potatoes, sauted vegetables, (Your only limited by your imagination), bake at 350 F. for 10 minutes.

    Mix the wet ingredients seperatly and then mix the dry ingredients seperatly, then combine the two mixes.

    Dry the hot dog(s) on a paper towel before putting the stick into the end puching it in until only 1 to 2 inches remains outside the hot dog. Make sure the hot dog with stick clear your pot of oils diameter, if not trim down the stick or push the stick into the hot dog further.

    It is easiest to place the batter in a tall mug or similar object, long enough to accomodate the hot dog length. Once the oil reaches 350-360°F. Dip your hot dog into the batter and remove using a twisting motion to avoid air bubbles, keep trying until no air bubbles, place the tip of the battered dog into the oil, spinning it around and slowlyly dipping and spinning as close as you can get into the oil before letting go of the stick. Fry one or two at a time depending on your pot size, for about 3 minutes, make sure the frying corn dog is rotated for even cooking on all sides.

    Remove from oil onto a paper towel. Enjoy with some honey mustard!

  • Crawfish Pies

    Crawfish Pies

    Crawfish Pies (Makes @30)


    1 lb crawfish tails
    ½ cup vegetable oil
    1 cup onions, finely chopped
    ½ cup celery, finely chopped
    ½ cup green bell pepper, finely chopped
    ¼ cup garlic, finely chopped
    ¼ cup tasso ham, finely chopped
    ½ cup flour
    ¼ cup tomato sauce
    1½ cups chicken broth
    Salt and Pepper to taste
    Tobasco sauce to taste
    1 egg
    ½ cup milk
    ½ cup water
    2 packs of pie dough sheets


    NOTES:
     

    Pre-heat oven to 375°F.
    Heat a 10" saute pan, medium high heat, add the oil. Let the oil come to temperature. Add the onions, celery, bell pepper garlic and ham. Saute for 3-5 minutes. Add in the crawfish. Bring the crawfish to temperature. Sprinkle in the flour, using a whisk, stir constantly until a white roux is formed, cook for 3-5 minutes so the raw flour taste gets cooked out.

    Now add the tomato sauce and slowly add in the chicken broth until a sauce is formed. (You may not need all the stock!)
    Bring to a boil and reduce the heat to a simmer and simmer for 30 minutes. Season to taste with S&P and tobasco.
    Remove from heat and allow to cool. (preferably overnight)

    In a small mixing bowl combine the egg, milk and water, this will be your egg wash to brush on the outside of filled dough and to seal the edges of the dough, set aside.
    cut 3 inch circles out of the pie dough.
    Prepare a baking sheet lined with parchment paper.
    Place about 1 tsp to 1 tblsp of filling in the center of the circle brush the edges with a little egg wash, fold in half and seal the edges by using a fork and pressing into the edges crimping them shut, so no filling leaks out. Pierce the top of the pie so steam can vent out during the baking and brush the top with egg wash. Repeat with the remaining dough circles and bake for 20 minutes.

  • Crispy Fried Calamari

    Crispy Fried Calamari
    Crispy Fried Calamari
    (Serves 2-4)

    1 lb squid (about 15), uncleaned
    1 cup flour
    1 cup cornmeal
    ½ tsp salt
    ½ tsp pepper
    ¼ tsp garlic powder
    ¼ tsp onion powder
    1/8th tsp cayenne pepper
    @4 cups vegetable oil, enough to fill a medium size sauce pot about 3 inches
    lemon wedge, for garnish

    NOTES: Be inventive, toss quickly after deep frying with chopped herbs, perhaps a simple syrup infused with spices! Add to a salad!

    Clean the squid.

    The tentacles can be left as is once separated from the beak and innards. The body, once removed of the cartilage, will be sliced into ¼ inch ringlets.

    In a large bowl, mix the flour, cornmeal and spices together very well. This is our coating.

    Get the temperature of the hot oil to about 365° F and once the temperature is stable. Set the stop watch at 42 seconds.

    Grab the cleaned squid tentacles and ringlets and dunk into the bowl of coating.

    Use a medium mesh colander to shake off the excess coating and drop the squid into the hot oil and start the timer!

    You can also use a metal mesh basket to drop the coated squid into before dunking basket and squid into the hot oil.

    It is also good practice to toss a couple pieces in at first and test the 42 second time. Different vessels of oil will produce different results, maybe your perfect calamari are done at 36 seconds or perhaps 50 seconds! I find 42 was perfect at a restaurant I worked at so it will vary.

    Remove that calamari quickly drain and shake off the extra oil, maybe even a roll with some tough paper towels then serve within 25 seconds (aka immediately!) with a side of aoili, Italian red sauce or cocktail sauce, don't forget to garnish with a lemon wedge and or some fresh chopped herbs!

  • Crispy Honey Mango Chili Chicken over rice

    Crispy Honey Mango Chili Chicken

    Crispy Honey Mango Chili Chicken (Serves 4)
    4 boneless skinless chicken thighs
    2 cups oil for deep frying, I used vegetable oil
    @ 1 tblsp Tony Chachere's Creole Spice
    1 tsp flour
    1 tsp corn starch
    3/4 cup panko bread crumbs
    2 Jimmy Nardello peppers or 1/2 red bell pepper, chopped small
    6-8 Thai chili's or 3 Serrano chili's, minced
    1 tblsp butter
    Pinch of salt
    1/2 mango, chopped large
    2-3 tsp honey
    1 cup Jasmin rice
    NOTES: A substitute for Tony Chachere's Creole Spice would be a mix of garlic powder, cayenne pepper, black pepper, paprika and salt.
     

    Rinse the Jasmin rice three times in cold water, rubbing the rice against itself with your hands will help to rub off the starch, so your rice doesn't clump up and is separate and fluffy. Add the rice to a sauce pot and cover with cold water 1/4 inch over the top of the rice. And a pinch of salt. Bring to a boil, lower heat to the lowest simmer and cover for 8 minutes. Then remove from heat and fluff with a fork. If for any reason you still have water in your rice, turn up the heat and boil it off.
    Turn off the heat leave the cover on until serving.

    Cut the chicken thighs into bite size pieces. Coat the chicken pieces in Tony's Creole Spice.

    Mix together the flour, corn starch and panko bread crumbs. Coat the chicken pieces, pressing the panko mix into the chicken pieces.

    Set aside until the oil reaches 375. The temperature will fall sometimes 60 degrees, if you can maintain around 325-350, once the chicken cools the oil down after you first drop it into the oil. Depending on your "bite size", fry them from 3-4 minutes each batch. Fry the chicken in 3 batches, once they are all crispy. Set aside.

    In a fry pan, heat the butter over med/low heat. Add both of the minced Thai and red peppers and a pinch of salt. Cook until the peppers are just about soft, about 3-4 minutes. Add the chopped mango and turn off the heat. Add the honey, set aside. Mix the crispy chicken into the pepper honey mixture.

    Serve over Jasmin rice.

  • Eggplant Tempura

    Eggplant Tempura
    Eggplant Tempura
    (Serves 2)

    ½ cup of Flour
    4 tblsp of Cornstarch
    1 cup of Ice water
    4-6 Mini Eggplants
    6 cups of vegetable oil (or canola oil or corn oil)

    NOTES: If you stick to a 3:1 ratio of flour and cornstarch, you can make what you need. You can also substitute seltzer water for the ice water as long as its ice cold!

    Mix the flour and cornstarch together in a small bowl. Set aside.

    Get a cup and fill it 1/3 up with ice, add water (or seltzer) until it's full and set it aside in the freezer.

    Cut off the stem side of the mini eggplants, about a 1/4 to 1/2 inch. Discard.

    With the eggplant's cut top facing the top, make a cut starting on the right, ¼ inch in, cut through the eggplant, leaving a 1/3 inch not cut near the top so that the little "wing" you just made is attached at the top. Then keep this up until you reach the other side. Now place your palm over the eggplant and press down, lightly at first, so that the "wings" of the eggplant "fan" out and spread out. Make sure the "wings" don't break off if you need to press harder to get them to fan out. Thinner "wings" are better but don't get them too thin or they'll over cook while the top under cooks. Repeat for the other mini eggplants.

    Get your oil hot in a medium sauce pan or appropriate pot and heat until 350-365 °F This oil should never get to a smoking stage. If you don't have a thermometer, please test some drops of the tempura batter and watch to see how fast they turn golden. If they are golden before 3 minutes probably too hot. (Because the eggplants will take 2-4 minutes depending on thickness)

    Once the oil is to temperature, get out your ice water or seltzer and mix into the flour cornstarch mix. You may need to strain the ice from falling in, also drizzling the water in will allow you to determine the exact amount of water you need. This batter will be thinner then pancake batter, closer to crepe batter. Add the water until appropriately thinned and immediately dip in your eggplants, coat wel, tap once on the side of the bowl to shake excess off and drop in hot oil, away from you so oil doesn't splash. Repeat until pan is full, you may need to do this in a few batches depending on the pan. Always be sure the temperature of the oil is back to 350-365 °F before your next batch.

    When golden all over, remove from oil and place on paper towels to absorb excess oil. Serve right away with a dash of kosher salt or any flaky salt.

     

  • Gravy

    Gravy Thanksgiving Style
    Gravy, Thanksgiving Style
    (Serves 15)


    1 cup pan drippings (from the turkey), optional
    3 cups chicken stock or beef stock
    ½ tsp Tony Chachere's Creole Seasoning
    ½ tsp onion powder
    1 tsp garlic powder
    1 tblsp cornstarch
    1 tblsp water


    NOTES: Typically I use "Better then Bouillon" for my chicken, beef, vegetable and lobster stock needs (so much flavor, no MSG). Better Than Bouillon is a concentrated paste made of cooked meat or vegetables that you dilute with hot water in whatever quantity you'd like, and it can stay good for months in the fridge.
     

    Skim the fat off of the turkey drippings, if your using them. In a medium pot, Warm up the drippings and the stock (or just the stock). Then add the spices.
    In a small bowl or measuring cup mix the water and cornstarch together (this is called a slurry), now add in a bubbling tablespoon of the hot gravy to the slurry (this is called tempering) mix it and quickly add it back in to the gravy, stirring the gravy well increase the heat to a simmer, the gravy will thicken fairly quickly. Once it thickens to the your preferred thickness bring the heat down or turn off the heat completely.

    If the gravy is still not thick enough after 2 minutes, you can create another slurry and after tempering it stir it into the gravy and bring the heat back up top a simmer.

    If the gravy is too thick you can add more stock to it to thin it out.

    So good over mashed potatoes, turkey and stuffing!. Enjoy!

  • Muffaletta Bread (Muffuletta)

    Muffaletta Bread
    Muffaletta Bread (Muffuletta)
    (Makes 2)


    1¼ cups water
    2 tblsp shortening
    3 cups flour
    1 tblsp sugar
    1½ tsp salt
    1 tblsp yeast
    1 egg white & 1 tblsp water (egg wash)
    sesame seeds, optional


    NOTES:
     

    Combine the water, yeast and sugar in the large bowl, stir well and let 'proof' for 5-10 minutes or until foamy.
    In a mixer bowl, combine the flour, salt, and lard and knead in the butter with your hands until broken up into very small pieces. When the yeast is foamy, put the dough hook attachment on the mixer and gradually add the flour mixture on low speed until its all incorporated.
    Scrape the sides down between additions. When the dough comes together, take it out of the mixer and onto a floured work surface and knead until smooth and elastic about 5-10 minutes, adding more flour if necessary.

    Coat a large bowl lightly with the olive oil, then put the dough in, turning once to coat both sides then cover loosely with a clean dry towel or plastic wrap.
    Let the dough rise in a warm place until doubled in bulk, about 1-1/2 hours.

    Punch the dough down split into 2 equal pieces and shape into 2 flat rounds about 9 inches across (it will expand to about 10"). Place the dough on a lightly oiled parchment paper lined baking sheet. Sprinkle the top with sesame seeds, about 2-3 tbsp should do it, then press them lightly into the dough. Loosely cover the loaf and let rise until doubled in bulk, about 1 hour. When the dough has risen, remove the cover, gently brush with the egg wash, sprinkle with sesame seeds if your using them, then put into a pre-heated 400°F oven for 10 minutes. Turn the heat down to 375°F for an additional 10 minutes or until the loaf(s) are golden brown and sounds hollow when tapped.

  • Pastry Cream

    Pastry Cream
    Pastry Cream
    (makes enough for @ 12 cream puffs)
    1 cup milk, scalded
    ½ tsp vanilla OR a half vanilla bean split and scraped for its seeds
    3 egg yolks
    ¼ cup sugar
    2 tblsp flour
    ½ tblsp butter

    NOTES: Rinsing your sauce pan in cold water before adding the milk will help to prevent burning of the pastry cream.

    Instructions

    Beat the egg yolks with the sugar until thick and light colored.

    Add the flour and whisk in the boiled milk.
    Stir constantly over low heat, with the whisk until the mixture is smooth and thick.

    Add the vanilla and a 1/2 tblsp butter, stirring until the butter melts.

    Some people like to press the cream through a strainer, for a finer consistency and to make sure there are no lumps.

    Cool in an ice bath before refrigerating and then cover the pastry cream with a piece of wax paper, making sure there's no air between the wax paper and the cream, then cover with plastic wrap until ready to use, up to 1 week.

     

  • Pastry Dough

    Pastry Dough
    Pastry Dough
    (Makes 1 pie shell)
    1½ cups flour
    5½ tblsp butter, cold, in ½ inch bits
    2 tblsp lard or shortening
    1 whole egg
    3 - 6 tblsp water
    NOTES: Can be used for both sweet and savory pies or tarts.

    Instructions

    Sift the flour into a mixing bowl and cut in the butter and shortening/lard.

    Mix together the egg and water and gradually stir it into the butter/flour mixture, until a solid mass forms, adding more water if necessary.

    Shape the dough into a ball. Knead for several seconds, then wrap in plastic or wax paper and refrigerate for an hour.

    If the dough is to be pre-baked, roll out first, line the pie pan with it, prick all over with a fork and return to chill for another hour before using. This helps to prevent the pastry case from shrinking during pre-baking.

     

  • Peanut Blossom Cookies

    Peanut Blossom Cookies
    Peanut Blossom Cookies
    (Makes @48 cookies)

    1¾ cups all purpose flour
    ½ cup sugar
    ½ cup firmly packed brown sugar
    1 tsp baking soda
    ½ tsp salt
    ½ cup shortening
    ½ cup peanut butter
    1 egg
    2 tblsp milk
    1 tsp vanilla
    48 milk chocolate candy kisses

    NOTES:

    Pre-heat oven to 375°F. In a large mixer bowl, combine all ingredients except the candy kisses.

    Blend well at low speeds. Shape into balls, using a rounded teaspoon for each. Roll balls in additional sugar; place on an ungreased cookie sheets.

    Bake at 375 for 10-12 minutes. Remove from oven, top each with a candy kiss, pressing down firmly so cookie cracks around edge.

  • Sweet Potato Pie

    Sweet Potato Pie
    Sweet Potato Pie
    (Makes 3 - 9 inch - pies, serves 6-8 per pie)


    Pie Crust 3 3/4 cups all-purpose flour
    1 1/2 tsp sugar
    1 tsp salt
    1 1/2 cup (3 sticks) unsalted butter
    3/8 cup (6 tblsp) ice water

    Pie Filling
    3 lb large sweet potato, 4 potatoes
    1 cup unsalted butter (2 sticks), melted
    2 cups white sugar
    1/2 cup brown sugar
    1 tsp ground cinnamon
    3/4 tsp ground nutmeg
    1/4 tsp ground ginger
    1/2 teaspoon kosher salt
    4 large eggs
    1 tblsp self-rising flour
    1/4 cup buttermilk
    1 tsp vanilla extract
    1 tblsp fresh lemon juice


    NOTES: Trust me, you'll want to make all 3 pies! I made 2, 9 inch pies and a random amount of 1 inch and 4 inch personal pies. Check that the crust is not getting too dark 45 minutes into baking. If you have the time, I recommend the slow method, oven at 350°F. 1 inch pies for 30 minutes, 4 inch pies for 50 minutes. As pie protocol dictates, if the crusts edge get too dark, cover the crusts with foil and finish baking.
     

    In a food processor, pulse several times to combine the all-purpose flour, and 1/2 tsp each salt and sugar.

    Add the cold unsalted butter, cut into small pieces. Pulse until mixture resembles coarse meal, with a few pea size pieces remaining.

    Add 6 tblsp ice water; pulse until dough is crumbly but holds together when squeezed (if needed, add up to 2 more tblsp ice water, 1 tblsp at a time). Do not overmix.

    Turn out onto work surface; knead once or twice, until dough comes together. Split the dough into 3 equal pieces. Flatten each piece of dough into a disk, wrap in plastic, and refrigerate at least 1 hour.

    Place the dough on a floured piece of parchment or waxed paper. Using the knuckles of your hand, press edges of dough to help prevent cracking when you roll it out. Repeat for each piece of dough.

    Roll the dough to a 14-inch round. Using parchment paper, lift and wrap the dough around the rolling pin, being careful to unroll over a 9-inch pie plate. Fit it into the bottom and along the sides of the plate, being careful not to stretch or tear dough. Repeat for each piece of dough.

    With a paring knife, trim the dough 1" over the plate then fold under and seal to form a rim. Crimp the rim with a fork or your fingertips. Prick bottom of pie dough all over with a fork. Repeat for each piece of dough. Refrigerate for 1 hour.

    Boil or bake potatoes until tender.

    Remove the skin and discard, place in a mixer and blend until smooth.

    Pre-heat oven to 365˚F.

    Add the melted butter, sugar, nutmeg, cinnamon, and salt. Combine well.

    Add the eggs, one at a time and mix well in between each egg.
    Add the flour, buttermilk, vanilla, lemon extract and mix well.

    Fill each of your pies with 1/3 of the pie filling.
    Bake for about 1 hour or until the center of the pie is set.

  • Turkish Fritters

    Turkish Fritters
    Turkish Fritters
    (Serves 6-8)


    1 egg
    1 tblsp sugar
    1 packet of dry active yeast (10 grams)
    1 tsp salt
    warm water .85 cup (200 ml)
    warm milk .85 cup (200 ml)
    4½ flour cups (540 grams)
    sweet green pepper, diced small, optional deseed
    sweet red pepper, diced small, optional deseed
    1 red onion, diced small
    1 small bunch Italian parsley
    1 potato, shredded
    about 3 oz. of Tulur cheese (80 grams), (or any hard sheep or goats milk cheese), shredded or in thin slivers


    NOTES:The water and milk should be between 100 - 115°F. Also, if you're using bell peppers you can use ½ of each, If your using the long skinny kind, use the whole pepper.
     

    Add the egg to a large bowl, mix well, now add the sugar, add the yeast, add the salt, now add the warm water and warm milk, mix well.

    Add the flour, mix together well. This dough should be wet. Cover with plastic wrap and let rest for 30 minutes.

    Prepare all of your vegetables.

    Mix the vegetables and cheese into the bread dough.

    Place the wet dough into a piping bag or a large sandwich baggie, cut the end off when ready to pipe into your oil for frying.

    Heat up 1-2 cups frying oil, 350-365°F. like canola or vegetable oil, in a large fry pan or sauce pot.

    Cut the plastic corner out of the piping bag or baggie, pipe in 1½ inch long lengths into the hot oil.

    Don't over crowd your pan, fry in batches. Flip fritters until golden on both sides, about 4-5 minutes.