Tuesday, November 6, 2012

Fried Food Fest 2012

Friday night we got together for our second annual Fried Food Fest at my parent's house. This year April's parents came and we had a blast!

Dad and Jonathan got the fryers fired up while us girlies finished getting all the veggies and meat chopped up. 
We did tempura battered sweet potatoes, zucchini, onion rings, mushrooms and pickles. Then we did some cornbread battered hotdogs (GF, nitrate free and delicious!), chicken and steak. And finished up with GF pumpkin and regular donuts. 

A little blurry, but having fun! The kids spent most of their time either eating fruit and veggies or running around yelling in the dark. 

Susan and Gordon hopped right in and became fry masters! 
We used our small fryer for all the gluten-free stuff and the giant turkey fryer for everything else. 

April and Ariella

Me and my favorite mom!!

Gabriella was playing around in my dad's shop and we heard, "look at my pretty necklace!"

"I just wearing it!"

Mmmmmmm! GF pumpkin donuts! Delicious!!!!

Here are the recipes that we used. I don't mean to brag, but the tempura batter was AMAZING!!!

Tempura Batter
1 cup brown rice flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 cup cold water

Mix dry ingredients and whisk in water. Add extra water if needed until batter is runny enough to stick on the veggies but not as thin as pancake batter is. 

Corndog Batter
1 cup brown rice flour
1/2 cup coarse ground cornmeal
2 tsp baking powder
1/2 tsp salt
1/4 cup applesauce (or oil of your choice)
1 cup milk (we used goat)
2 tsp honey

Stir all ingredients together  Batter will be thick and clumpy. Add extra milk as needed until batter is thick and will stick to the corndogs. 

GF Pumpkin Donuts
3 1/2 cups rice flour flour
4 tsp baking powder
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 cup sugar
3 Tbsp butter (room temp) (I use applesauce)
1 large egg
2 large egg yolks (can substitute all eggs for 4 egg yolks)
1 tsp vanilla extract
1/2 cup + 1 Tbsp buttermilk (I used goat milk)
1 cup canned pure pumpkin (I always use double)

Whisk first 8 ingredients in a bowl to blend. Using an electric mixer, beat sugar and butter in large bowl until blended (will be grainy). Beat in egg, then yolks and vanilla. Gradually beat in buttermilk and pumpkin. Add dry mixture and mix until well blended. Refrigerate if not using immediately. 

The dough will be runny/clumpy. I use a spoon and make blobby donut-hole shapes with it. You can add more flour if it is too runny, but I like to add the extra pumpkin to get a good pumpkin flavor to them. 

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