opt Accra Banana Frit

Accra Banana (aka African Banana Fritters)

Accra Banana (aka African Banana Fritters)

Within the kitchens of West Africa, Accra Banana stands out as a sweet, and quick bite that can be enjoyed at any time of the day. Along with bananas, cassava or yucca root is blended together to create a tasty treat that is crunchy at first bite, and tender on the inside! School children purchase this snack during school times, but it is also enjoyed as an appetizer or pairing with other flavorful sauces! 

Ingredients
  

  • 6 Ripe to Overripe Bananas
  • 3 Pounds Grated Cassava This can be bought from the store or grated yourself
  • 1 Cup Garri substitute with cornmeal
  • 1 Teaspoon Brown sugar optional depending on desired sweetness
  • 1 Teaspoon Ground Cinnamon
  • 2 Teaspoons of Salt
  • Vegetable Oil for Frying

Instructions
 

  • Peel and cut bananas into chunks, and then place in a bowl
  • Mash bananas until they form a paste
  • Combine grated cassava, cinnamon, brown sugar, garri (or cornmeal) and salt to the mashed bananas. Mix well!
  • Place oil in a deep frying pan. Heat pan for about 7-8 minutes on medium-high heat. It is ready when you drop a tiny bit of the mixture in the oil, and it sizzles! Depending on your stove, this may be a heat setting of 7 out of 10, or 350-degree F
  • With a tablespoon of the banana-cassava mixture, form either small balls of about 1 inch in size, (or you can go crazy and make larger 2-3 inches mini patties)
  • Gently drop the balls in the oil (be careful of oil splatter). Repeat this process until you have enough for your guests
  • Cook until the fritters are at your desired brownness (about 10 minutes). Turning every few minutes or so.
  • Take the Accra Banana out of the oil when it is done, and place on paper towels or newspaper to absorb the excess oil
  • Serve the Accra Banana by itself, or with tea or coffee
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Pop-Up Cider Donuts

Cider Donuts Pop-Up With Mama Crockett’s

I love a “pop-up” anything from a shoe sale to a brunch. Advertise a pop-up event and I will be there. When I saw a Facebook post for a pop-up donut truck called, Mama Crockett’s that was coming to my little town, I wanted to show up, support this entrepreneurial venture, and see what the hype was all about.

Based on the name, I expected to roll up and see an older, southern, country-woman making or selling her donuts. I couldn’t have been more wrong.

As I pulled into the parking lot I saw the cutest little aqua-colored trailer with a huge black logo of a woman’s face on the side, apparently the profile of Mama Crockett. As I approached the trailer I heard speakers blasting out these really cool vibes.  I was a little confused as this did not seem like the music genre choice for a little old mama. In the past, I have heard older people grooving to the tunes of Etta James or Patsy Cline but not this hip jam! Rarely do little, old ladies listen to music at that decibel level, unless of course, they are hard of hearing.

Instead of seeing a gray-haired, frock-wearing, elderly woman in the trailer, I observed two young men moving very quickly inside prepping, cooking and boxing the donuts. Maybe these were her grandsons? After all, I have seen the resurgence of young people in the culinary world who are carrying on their parents or grandparents legacy. We recently tasted some great barbeque prepared by two pre-teen boys at a BBQ competition. They aptly named their company Pappy’s Legacy in honor of their grandfather competed before them.

Assuming this was the case with Mama Crockett, I abandoned all my preconceived notions and settle into the fact that I was about to experience something a bit different than I had originally thought. When I asked about who owned the company I was introduced to a very nice third young man who informed me that he and his partner own it together. So who is Mama Crockett I wondered? The owner offered me a free cider slushie, I thought why not! I am still a little confused after all what is a cider slushie? One sip gave me a basis for everything I would need to know about Mama Crockett’s. Apparently, they own a cider press facility and every day the cider is pressed fresh, ergo the premise for the cider donuts and the cider slushies. This tart and sweet beverage tasted so cool and refreshing that I may have to figure out how to recreate this drink. (Sorry I sucked this drink down and did not get a photo, but trust me you want to try this.)

As I sipped, I gave the menu a quick glance to figure out the donut flavor choices and scanned the prices. It appears that there are only two flavors offered cinnamon sugar or maple sugar. The price was reasonable, thirteen dollars for a mixed dozen. I ordered two dozen, one for us and one for my husband’s office.

Who doesn’t love a good fresh cider donut? These round, deep-fried pastries did not disappoint. The cake style donuts are made with that freshly-pressed cider added right to the dough. In my opinion, this made the donut itself less sweet than most perhaps even added a bit of tartness. While they are still hot from the oil, these little lovelies are rolled and covered in a mixture of cinnamon sugar, or maple sugar. This gave the savory donuts just enough crispness and sweetness to excite my palate.

I later read that they are from Lynchburg Virginia where they have a storefront. Can you say road trip? It would be totally worth it!  I also read that Mama Crockett’s name and logo are a bit of a mystery. Maybe just some great marketing, who knows? I enjoy good quality, interesting food and also appreciate good marketing, so all is well with me and Mama Crockett’s cool brand. Check them out next time they roll through your town or get over to Lynchburg, maybe I will see you there!

Fried Mozzarella Rounds

  • 1 Fresh Mozzarella Ball (sliced)
  • 2 Eggs
  • 1 Cup of Italian Breadcrumbs
  • 2 Cups of Panko Breadcrumbs
  • ½ Cup of Milk
  • 1 Cup of Marinara
  • 2 Tablespoons of Grated Parmesan Cheese
  • 3 Cups of Vegetable Oil
  1. In a small bowl add the eggs and milk.
  2. Combine the breadcrumbs together and mix in a separate bowl.
  3. Heat the oil to 350 degrees F and maintain the heat.
  4. Take one slice of the mozzarella and dip it into the egg mixture on both sides.
  5. Take that slice and dip it in the breadcrumb mix.
  6. Repeat and do it again, each slice should be double dipped.
  7. Place the mozzarella in the oil and cook for 30 seconds on each side.
  8. Make sure not to overcook or the cheese will melt out the sides.
  9. Take out and drain on paper towel or wire rack.
  10. Heat marinara sauce and place on bottom of a plate.
  11. Stagger fried mozzarella on top and sprinkle with parmesan.

Express Glazed Donuts

  • 1 Can of Biscuits (ready to bake)
  • 5 Cups of Vegetable Oil
  • 2 ¼ Cups of Confectioners Sugar
  • 1 Teaspoon of Vanilla Extract
  • 5 Tablespoons of Milk
  1. Heat the oil to reach 375 degrees F and hold at this temperature.
  2. To form your donut take the biscuits and place on a flat surface, punch a hole in the middle (I use a shot glass). Make sure to keep the middle to make donut holes!
  3. Mix your glaze up by combining the confectioners’ sugar, milk, and vanilla until smooth.
  4. Place 2-3 donuts in the hot oil at a time (don’t overcrowd the oil) cook for one minute then flip and cook for another minute.
  5. Remove the donut from the oil and let it drain on a wire rack for 1 minute (don’t let donuts cool).
  6. Place donuts into sugar glaze and submerge, then remove, let drip and place back on wire rack to dry and cool.

In the picture, I also created a little sugar and cinnamon mixture and dipped the donuts in a few just for a different taste and it was just as good!!

Smoked Buffalo Wings at Home

We love chicken wings and we go out to restaurants for them often. We are fortunate that we live in the south, where people understand the proper way to prepare fried-food is crispy and not greasy.

Truth be told, I smoke my wings first for 20 minutes before frying them. Smoked or not I crave that buffalo flavor and prefer a medium hot sauce. If you like yours hotter, simply adjust the recipe with more sauce and some sriracha, and/or you can add some cayenne pepper.  

  • 1 Dozen Chicken Wings (tips cut off and separate the drum from the flat)
  • 32 Ounces of Vegetable Oil 
  • 1 Half Cup of Hot Sauce ( I used Frank’s Red Hot) 
  • 1 Stick of Butter
  1. Using a deep pot for frying and a thermometer for the oil are a must!
  2. Pat all the wings very dry with paper towels.
  3. Heat your oil to 375 degrees F.
  4. Bring the hot sauce to a boil and add the butter in small amounts and stir until it melts in.  Keep the sauce warm. 
  5. When wings are done they will start to float this is when I take the temperature to make sure it is at 165 degrees F internal. 
  6. Add the cooked wings into a big bowl, add the sauce and toss to coat evenly. 
  7. Serve with celery and carrots, along with blue cheese or ranch dressing.

Asian Chili Chicken Tenders

  • 1 Lb. of Chicken Breast (cut into small strips approximately ¼ – ½ inch thick)
  • 2 Cups of Flour
  • 1 Cup of Italian Bread Crumbs
  • 1 Cup of Panko Bread Crumbs
  • 3 Eggs
  • 1/4 of Cup Milk
  • ½ Cup of Asian Chili Sauce
  1. Heat the oil to 350 degrees F.
  2. Take 2-3 pieces of the chicken strip, dust with the flour mixture.
  3. Move the chicken from the flour mixture to egg wash.
  4. Move the chicken from egg wash to bread crumbs.
  5. Once you get the 6 pieces breaded, fry in oil for approximately 4-5 minutes.

You want to ensure you chicken is 160 F degrees when you take out of the oil, as the chicken rests it will reach the desired temp of 165 F.

  1. Place chicken on paper towels when done to absorb remaining oil.
  2. Now you can add your sauce and serve. 
Crispy fried chicken on a blue plate

Grandma’s Sunday Southern Fried Chicken

Grandma's Southern Fried Chicken

Love Of Food
There is nothing better that a memory of coming home to find grandma in her apron standing over the stove frying chicken. Well maybe biting into a crispy wing or drumstick is better- you decide.
Prep Time 4 hours
Cook Time 35 minutes
Total Time 4 hours 35 minutes
Course Dinner, Entertaining, Main Course
Cuisine American
Servings 6

Equipment

  • 1 Cast Iron Frying Pan
  • 1 Baking Sheet
  • 1 Cooling rack
  • 1 Chef Knife or Cleaver For cutting up a whole chicken

Ingredients
  

Ingredients For Soaking The Chicken

  • 4 lbs Chicken Pieces
  • 2 Cups Flour
  • 3 Cups Buttermilk
  • ½ Teaspoon Celery seed
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • ¼ Teaspoon Cayenne Pepper
  • ½ Teaspoon Paprika
  • 1 Teaspoon Salt
  • 2 Teaspoons Pepper

Ingredients for Cooking the chicken

  • 6 Cups Vegetable Oil
  • 3 Cups Flour
  • 1 Teaspoons Garlic Powder
  • 1 Teaspoon Onion Powder
  • ¼ Teaspoon Cayenne Pepper
  • ½ Teaspoon Paprika
  • 1 Teaspoon Salt
  • 2 Teaspoons Pepper

Instructions
 

Prep Instructions

  • Add the raw chicken pieces to a large bowl
  • Pat dry with a paper towel
  • Add buttermilk, celery seed, garlic, onion powder, cayenne, paprika, salt, and pepper
  • Mix thoroughly and ensure the chicken is fully submerged, cover and soak overnight
  • (if you want to cook same day, soak chicken in buttermilk for at least 4 hrs)

Cooking Instructions

  • Heat the oil in a cast iron pot until 330- 335 degrees F is reached
  • In a ziplock bag add the flour and seasonings (garlic, onion, cayenne, paprika, salt, and pepper)
  • Place 1-2 pieces of chicken in the ziplock bag, shake to evenly coat the chicken in the flour mixture
  • Slowly add one piece of chicken to the oil, make sure to not drop to avoid a splash of hot oil
  • Cook for 3-4 minutes on each side, flip the chicken and cook for another few minutes
  • When you take the chicken out, place on a paper towel or cooling rack with a cookie sheet underneath to let excess oil drain
  • Use a kitchen thermometer to check the chicken internal temperature, it should be 165 degrees F
  • Before frying more chicken, check the temperature of the oil to ensure it’s still at 330-335 degrees F

Video

Keyword chicken, Crunchy
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