How to make green mango dried at home |easy,quick Yummy| @Ming's kitchen
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Crispy fried eggs inspired by Southern cooking traditions, reminiscent of the iconic KFC style, offer a unique twist on breakfast. These eggs are coated in a seasoned breading and fried until crispy, making them a delicious addition to any meal. While not a traditional dish, their popularity has grown, showcasing the American love for fried foods and comfort cooking.
Ingredients
- ●eggs
- ●all-purpose flour
- ●cornstarch
- ●buttermilk
- ●paprika
- ●garlic powder
- ●onion powder
- ●salt
- ●black pepper
- ●cayenne pepper
- ●vegetable oil
- ●baking powder
- ●bread crumbs
- ●parsley
Instructions
- 1Prepare a breading station with three shallow dishes: one for flour mixed with baking powder, one for buttermilk, and one for breadcrumbs mixed with spices.
- 2Heat vegetable oil in a deep skillet over medium heat until shimmering.
- 3Crack eggs into a bowl, being careful not to break the yolks.
- 4Dredge each egg gently in the flour mixture, coating evenly.
- 5Dip the floured egg into the buttermilk, allowing excess to drip off.
- 6Coat the egg in the breadcrumb mixture, pressing lightly to adhere.
- 7Carefully lower the coated egg into the hot oil, frying in batches to avoid overcrowding.
- 8Fry the eggs for 3-4 minutes until golden brown and crispy, flipping halfway through for even cooking.
- 9Remove the fried eggs with a slotted spoon and drain on paper towels.
- 10Season with additional salt and pepper if desired.
- 11Garnish with chopped parsley before serving.
Ingredient Alternatives
buttermilk
Healthier: Greek yogurt
Cheaper: milk + vinegar
Greek yogurt reduces calories while maintaining creaminess
Techniques
breadingfrying
Equipment
shallow dishesdeep skilletslotted spoonpaper towels
🌶️🌶️🌶️Mediumeggsglutendairy
Also Known As
KFC Style Fried EggsSouthern Fried Eggs
veganvegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●2 cups pumpkin puree
- ●1 cup sugar
- ●1/4 cup lemon juice
- ●1/2 tsp ground cinnamon
- ●1/4 tsp ground nutmeg
- ●1/4 tsp ground ginger
- ●1 package (1.75 oz) fruit pectin
- ●1/4 tsp salt
Instructions
- 1In a large pot, combine the pumpkin puree, sugar, lemon juice, cinnamon, nutmeg, ginger, and salt.
- 2Stir the mixture over medium heat until the sugar is dissolved and the mixture is well combined.
- 3Bring the mixture to a boil, stirring constantly.
- 4Once boiling, add the fruit pectin and stir well to combine.
- 5Continue to boil for 1-2 minutes, stirring constantly until the mixture thickens.
- 6Remove the pot from heat and skim off any foam that forms on the surface.
- 7Pour the hot pumpkin jelly into sterilized jars, leaving about 1/4 inch of headspace.
- 8Seal the jars with lids and allow them to cool to room temperature.
- 9Once cooled, refrigerate the jars to set the jelly completely, which may take several hours or overnight.
- 10Enjoy your pumpkin jelly on toast, biscuits, or as a filling for desserts.
Equipment
large potmeasuring cupsmeasuring spoonssterilized jarsladle
veganplant-based
Ingredients
- ●4 cups raw mangoes, peeled and chopped
- ●2 cups sugar
- ●1/4 cup lemon juice
- ●1/2 tsp salt
- ●1/2 tsp ground ginger
- ●1/4 tsp ground cinnamon
Instructions
- 1In a large bowl, combine the chopped raw mangoes and sugar. Mix well and let it sit for about 2 hours to allow the mangoes to release their juices.
- 2After 2 hours, transfer the mango and sugar mixture to a large saucepan.
- 3Add lemon juice, salt, ground ginger, and ground cinnamon to the saucepan. Stir to combine all ingredients.
- 4Cook the mixture over medium heat, stirring frequently, until the sugar dissolves completely.
- 5Once the sugar is dissolved, increase the heat to medium-high and bring the mixture to a boil.
- 6Reduce the heat to low and let it simmer for about 30-40 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency.
- 7Remove the saucepan from heat and let the jam cool slightly.
- 8Pour the jam into sterilized jars while still warm, seal tightly, and let it cool completely at room temperature.
- 9Store the jam in the refrigerator for up to 2 weeks.
Equipment
large bowlsaucepanstirring spoonsterilized jars
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