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Cinnamon-Sugar Doughnut Bites

1-1/2 c flour
1/3 c sugar
2-1/4 t baking powder
1 t cinnamon
1/4 t salt
1 egg
1/2  c milk
3 T unsalted, melted butter
Vegetable oil
Powdered sugar

Pour oil to 1.5-inch depth in iron skillet. Heat to 350. 

Whisk together flour and next  4 ingredients. Make a well in the center, add egg, milk and butter. (Batter will be dry.) 

Drop batter by level tablespoonfuls 6-8 at a time, into oil. Fry in batches, 2 min on each side. Drain on paper towels. Roll in powdered sugar, serve hot. 

Tallahassee Hush Puppies

A southern dish cooked at all fish fries and on hunting trips. At first they were made to feed the howling hounds or hunting dogs to keep them quiet, hence the name. Later they were made more carefully and eaten by teh entire party. There is an old plantation near Tallhassee whre this colonial recipe is said to have originated.

1 c cornmeal
1 c flour
1 t salt
4 t baking powder
1 egg
1 c milk
1 large onion chopped fine (optional)

Sift dry ingredients, add milk, egg and onion. Do not overbeat. Drop by tablespoons into hot bacon drippings and fry to golden brown. Drain on absorbent paper.

Fried Onion Rings

3/4 c flour
2/3 c milk
1 egg
1 T oil
1/4 t salt
4 medium yellow or white onions sliced 1/4 inch thick.

Preheat oil to 375. Combine flour, milk, egg, oil and salt. Beat until smooth. Separate onions into rings. using a fork, dip into batter, drain off excess. Fry a few at a time for 2-3 minutes. Remove and drain.

Hush Puppies (Yuck Onion Variety)

1-3/4 c cornmeal
1/2 c flour
3/4 t baking soda
1/2 t salt
1 t sugar
1/2 t garlic salt
1/2 c chopped onion
1 c buttermilk
1 egg

Preheat oil to 375. Sift together dry ingredients. Add onions. Combine egg and buttermilk, then add to dry ingredients, stirring until mixture is moist. Drop batter by teaspoonfuls into deep hot oil, frying only a few at a time. Turn once and cook until golden brown. Remove and drain.

Deep Fried Chicken

1 fryer chicken, cut up
1-1/2 c flour
1 t seasoned salt
1/4 t salt
1-1/4 c milk

Preheat oil to 360. Combine flour and seasonings. Dip chicken pieces in flour, then milk, then flour again. Fry 20 minutes.

Beer Batter (Fish or Chicken)

2 eggs, separated
1 T oil
1 t salt
1/4 t pepper
1-1/3 c flour
3/4 c flat beer

Beat egg yolks with oil, salt and pepper. Alternately add beer and flour. Beat well and refrigerate for 3-12 hours.

When ready to use, carefully fold in stiffly beaten egg whites.

Preheat oil to 360.

Pat fish or boneless breasts dry, coat lightly with flour, then dip into batter. Place in hot oil and fry: fish for 3 minutes; chicken 5-8 minutes.

Apple Fritters

3 c flour
2 t baking powder
1/2 t salt
1 c sugar
1 egg lightly beaten
4 T oil
1 t vanilla
Juice of one orange
1 c chopped apple

Preheat oil in fryer to 375.

Combine flour, baking powder, salt and sugar, set aside.

Combine egg, oil, vanilla. Combine dry and liquids and blend thorougly. Add orange juice and apple and mix well.

Drop from teaspoon into hot oil. (Basket should already be lowered.) Fry 2 minutes or until crisp and very brown. Remove from fat and drain. Dust with powdered sugar or a mixture of granuated sugar and cinnamon. Serve immediately.

Crispy Chicken Cutlets

3/4 c buttermilk
3/4 c cornmeal
Salt and pepper
8 chicken cutlets
6 T olive oil
Flour tortillas

Place buttermilk in shallow bowl.  In second bowl combine cornmeal, salt and pepper.  Dip chicken in buttermilk, then in cornmeal.
Heat oil in large skillet over medium-high heat. Cook half the chicken until golden and cooked through, 2-3 minutes per side.  Wipe out skillet and repeat with remaining oil and chicken. 

Slice chicken and serve as a wrap in tortilla with lettuce, cheese, sour cream, whatever.

Pork Cutlets With Sage and Lemon Bread Crumbs

3 lbs boneless pork loin
1 T olive oil
3 t salt
½ t pepper
1 15-oz can tomato sauce
½ c bread crumbs
2 T chopped sage
1 T lemon zest
1 t garlic powder
½ lb green beans
1-1/2 c arugula

Heat oven to 350. Slice pork into 8 thin cutlets.

Heat oil in large ovenproof skillet over medium-high heat Season pork with ½ t salt and ¼ t pepper. Cook pork until it’s browned, about 2 minutes per side. Spoon tomato sauce over the pork.

In small bowl, combine crumbs, sage, lemon, garlic 12 t salt and ¼ t pepper. Sprinkle evenly over sauce and cook until bubbling and browned, 10 minutes.

Meanwhile, fill a large pot with cold water. Add remaining salt and boil, add green beans and cook until tender, about 4 minutes. Drain and plunge into cold water to chill. Drain again and toss with arugula. Serve with the pork.

Parmesan Pork Cutlets

1 pork tenderloin
½ c flour
2 eggs
1 c breadcrumbs
1 t salt
¼ c grated parmesan
4 T olive oil
6 c arugula

Heat oven to 400.

Thinly slice the tenderloin on diagonal to 8-inch pieces. Pound slices to ¼-inch thickness.

Place flour on a plate. Place eggs in shallow bowl and beat lightly. In separate bowl, combine bread crumbs, salt and parmesan. Coat cutlets in flour, then egg, then crumbs. 

Heat 2 T oil in large skillet over medium-high heat. Ad 4 cutlets. Cook 1-2 min per side, then bake  8-10 minutes more.

Divide arugula and pork on to plates and drizzle with oil. Serve with lemon wedges and tomatoes, if desired.