Category: Snack Food

August 22, 2014 Main Courses, Pork, Snack Food, Starters

Crispy Fried Apple Cider Pork Ribs. Crispy Deep Fried Pork Belly Ribs, Apple Cider Infused.

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Crispy Fried Apple Cider Pork Ribs. Crispy Deep Fried Pork Belly Ribs, Apple Cider Infused.
Author: 
Recipe type: Pork
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Perfectly tenderised and flavored with apple cider, then coated with a light batter and deep fried perfection, these deep fried ribs are outstanding. Simmered in apple cider and sherry to tenderize and flavor, then dipped in a light batter, this deep fried ribs recipe is unforgettable.
Ingredients
  • 800g Pork Belly, bone in, skin on
  • 660ml Apple cider
  • 140ml Full cream sherry
  • Water to cover
  • 2 Spring onions
  • 2 Bird's eye chillies
  • 2 Eggs
  • 4 Tbs Tapioca or cornflour
Instructions
  1. To start, you will need 800g of pork belly with the bone in and skin on. Have your butcher cut the belly into short ribs, 75mm or 3 inches in width.
  2. Cut the ribs apart and place them in a large pan. Pour over the apple cider and the sherry. Pour in enough water to almost cover the ribs.
  3. Bruise the spring onions with the back of your cleaver, and cut the chillis into quarters length-ways, then put these in the pan.
  4. Heat the pan over medium heat, bring it to a boil, reduce the heat and simmer for 45 minutes.
  5. Remove the pork from the pan and place it in a large mixing bowl.
  6. Combine the egg and the tapioca or cornflour in a jug and pour this over the ribs. Mix this thoroughly until the ribs are well coated.
  7. Fill your wok with oil to a depth of 50mm or 2 inches and heat this to 180c or 350f.
  8. Carefully lower half of the ribs into the oil and deep fry these for 2 to 3 minutes until crisp and golden, turning once during cooking.
  9. Remove these and drain on kitchen paper. Repeat with the remaining ribs.
  10. Transfer the ribs to platters and serve immediately with the accompaniments of your choice.

 

August 20, 2014 Baking, Bread, Dessert, Mexican Recipes, Snack Food

Buñuelos – Mexican Donuts. How to Make Traditional Buñuelos (Mexican Donuts) at Home.

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Buñuelos - Mexican Donuts. How to Make Traditional Buñuelos (Mexican Donuts) at Home.
Author: 
Recipe type: Dessert
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Buñuelos are Mexicos version of donuts. Lightly flavored with anise, then sprinkled with cinnamon sugar, these treats are beautifully tender on the inside and slightly crisp on the outside. Buñuelos are quick and easy to make, and certainly worth a try.
Ingredients
For the dough
  • 225g Plain flour (cake flour)
  • 2.5ml Salt
  • 5ml Baking powder
  • 30ml Caster sugar
  • 1 Large egg
  • 120ml Milk
  • 50g Butter, melted
For the Frosting
  • 70g Cater sugar
  • 10ml Ground cinnamon
Instructions
  1. Place the flour, salt, baking powder, caster sugar and ground anise in a large mixing bowl.
  2. In a jug, whisk the egg into the milk.
  3. Melt the butter in your microwave.
  4. Stir the dry ingredients together in the bowl, then gradually add the milk egg mixture, stirring go combine after each addition.
  5. Pour in the melted butter and mix this until everything comes together as a dough.
  6. Turn this out onto a lightly floured work surface and knead it for 10 minutes, sprinkling extra four whenever it becomes too sticky.
  7. Divide the dough in half, then divide each half into 6 pieces.
  8. Roll each piece into a ball, flatten it slightly, then using a the back of a chopstick or the handle of a wooden spoon, press a hole through the center of the ball. Stretch the hole until it is about 1cm in diameter, or just less than half an inch.
  9. Repeat this until all of the rings are completed.
  10. Half fill your pan with oil and heat this to 190c or 375f.
  11. Carefully drop the rings into the oil, 6 in a batch, and fry these for about 2 minutes per side and the bunuelos are golden brown. Remove and drain on kitchen paper.
  12. Repeat with second batch.
  13. To coat the bunuelos, place the cinnamon and caster sugar in a plastic container, drop in a couple of the rings, place the lid on the container, then shake it gently to coat all over.
  14. Serve immediately with lime or lemon wedges and steaming coffee.

 

August 17, 2014 Chicken Recipes, Main Courses, Middle East, Pork, Poutry, Snack Food

Chicken & Bacon Kefta Kebabs. Delicious Kefta / Kofta Kebabs using Chicken and Pork.

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Chicken & Bacon Kefta Kebabs. Delicious Kefta / Kofta Kebabs using Chicken and Pork.
Author: 
Recipe type: Chicken / Poultry / Pork
Cuisine: Moroccan
Prep time: 
Cook time: 
Total time: 
Serves: 5-10
 
Traditionally kefta / kofta kebabs are made with lamb. This recipe gives a slightly different spin using chicken, bacon and pork sausage meat. The pork sausage meat along with a little tapioca or cornflour binds the mixture into delicious kefta kebabs.
Ingredients
  • 500g Chicken breast meat
  • 150g Pork sausage meat
  • 200g Streaky bacon
  • 2 Tsp Salt
  • 2 Tbs Tapioca or cornflour
Instructions
  1. Chop the bacon into thin slices across the grain, then do the same with the chicken. Squeeze the meat from the pork sausages.
  2. Place this all in your food processor along with 2 tsp salt and 2 tbs of tapioca or cornflour.
  3. Process this until quite fine.
  4. Wet your hand and grab a large handful of the mixture, then proceed to mold it onto a 15cm or 6 inch skewer. Continue this process until all of the kefta kebabs are formed.
  5. To make the sesame kefta, roll them in the tapioca or cornflour.
  6. Roll them in the egg, making sure to wet all of the flour, then roll them in the sesame seed to get a good solid coating.
  7. Transfer these to a platter and allow the sesame coating to set for 20 minutes.
  8. Fill your pan with oil to a depth of 25mm or 1 inch and heat this to 170c or 325f.
  9. Carefully lower the plain kefta into the oil, and fry these for 3 minutes per side. Remove these from the pan and drain them on kitchen paper.
  10. Carefully add the sesame coated kefta to the pan and fry these for 3 minutes per side as well. Remove these and drain on kitchen paper.
  11. Transfer the kefta kebabs to platters and serve immediately with the accompaniments of your choice.

 

August 15, 2014 Baking, Pork, Snack Food

How to Make Sausage Rolls in Shortcrust Pastry. Delicious Homemade Sausage Rolls.

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How to Make Sausage Rolls in Shortcrust Pastry. Delicious Homemade Sausage Rolls.
Author: 
Recipe type: Pastry / Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
How to Make Sausage Rolls in Shortcrust Pastry. Traditionally sausage rolls have always been made using puff / flakey pastry. This recipe uses shortcrust pastry which is a pleasant change from the messy stuff.
Ingredients
For the Pastry
  • 4 Cups plain flour
  • 2 Tsp Sugar
  • 180g Cold butter, cut into cubes
  • 1 Cup cold milk
  • 1 Egg yolk mixed with 1Tbs water, to glaze
For the filling
  • 400g Beef mince
  • 400g Pork mince
  • 1 Tsp Ground cumin
  • 1 Tsp Ground coriander
  • ½ Tsp Tumeric
  • ¼ Ground allspice
  • ¼ Cayenne pepper
  • ½ Tsp Garlic powder
  • 1 Tsp Onion salt
Chef's Notes
  • For a softer sausage more akin to the commercial fillings, replace 125g of the beef and 125g of the pork with 250g of mashed potato.
  • The filling can also be made entirely with pork, pork and chicken, or a combination of pork, chicken and bacon.
Instructions
  1. Place the flour and sugar in you food processor. Cut the cold butter into pieces and add this to the bowl. Run the processor on high speed until all of the butter has been cut into the flour and the mixture resembles fine bread crumbs.
  2. Add the cold milk to the bowl and mix until a dough forms and this comes away cleanly from the sides of the bowl.
  3. Remove the dough from the bowl, wrap it in cling wrap and refrigerate for at least 30 minutes.
  4. Add the beef and the pork the your processor, along with the cumin, coriander, turmeric, allspice, cayenne pepper, garlic powder and onion salt. Run the processor on high speed until the mince is twice as fine as it was and everything is thoroughly mixed.
  5. Divide the mixture into 8 portions and shape these into slightly flattened sausages.
  6. Remove the dough from the refrigerator, unwrap it and divide it into 2 halves. Roll the first half out into a long strip, roughly as wide as the sausages, and 5mm or just less than a quarter inch thick.
  7. Place one of the sausages on the pastry, leaving about 5cm or 2 inches below the meat. Trim the edges of the pastry, the roll the bottom pastry over the sausage. Trim this off and repeat this and repeat with the second half of pastry until all of the sausage rolls are formed.
  8. Rub a light coating of oil onto a baking sheet and transfer the rolls to the sheet.
  9. Whisk together the yolk of one egg with 15ml or 1 tbs of water. Brush the egg wash onto the rolls, the bake in a preheated oven at 210c or 410f for 20 to 25 minutes until golden.
  10. Remove from the oven and serve immediately.

 

August 11, 2014 Accompaniments, Mexican Recipes, Snack Food, Starters, Vegetable

Deep-Fried Jalapeño Chilli Poppers – Chillies Rellenos. Stuffed Jalapeños Deep Fried in Batter.

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Deep-Fried Jalapeño Chilli Poppers - Chillies Rellenos. Stuffed Jalapeños Deep Fried in Batter.
Author: 
Recipe type: Starter / Entre / Snack / Cocktail / Accompaniment
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Deep-fried Jalapeño Chilli Poppers stuffed with cheese make a perfect cocktail snack, entre or accompaniment to a main meal. The chillies can be stuffed with anything from spiced pork to cream cheese. I have used processed cheese spread. You can use pickled jalapenos or fresh.
Ingredients
For the Batter (makes enough for 24 chilli poppers)
  • 150g All purpose flour
  • 75ml Tapioca flour
  • 7.5ml Baking powder
  • 235ml Water
  • 2.5ml Salt
  • 30ml Oil
Other
  • 24 Pickled or fresh jalapeno peppers
  • 240ml Processed cheese spread
Instructions
  1. Add the flour, tapioca flour and baking powder to a large mixing bowl. Add the water and whisk this until smooth. Put this aside for 30 minutes to rest.
  2. While the batter rests, slice one side of each chilli open along the length and scrape the seeds out.
  3. Measure out the filling, in this case processed cheese spread. If it is a bit stiff, warm it in your microwave to soften it.
  4. Load the filling into your piping bag, or icing gun and inject about 2 teaspoons of the cheese into each chilli. Use your finger to wipe away any excess.
  5. To finish off the batter, pour in the oil and salt and whisk these in thoroughly until well combined.
  6. Fill your wok or pan with oil to a depth of 1 inch or 25mm and heat this to 190c or 375f.
  7. Dip the cillis in the batter to coat, then carefully drop them into the oil in batches of 6. Fry these for 3 minutes per side then remove and drain on paper towel. Repeat until all of the chillis are fried.
  8. Transfer to platters and serve immediately.

 

August 7, 2014 Chicken Recipes, Poutry, Snack Food, Starters

Deep-Fried Chicken Lollipops. Crispy, Golden & Delicious Cocktail Snack Chicken Wings.

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Deep-Fried Chicken Lollipops. Crispy, Golden & Delicious Cocktail Snack Chicken Wings.
Author: 
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
 
Deep-Fried Chicken Lollipops. Chicken wings are notoriously messy to eat, especially at a cocktail party. Making the wings into lollipops and chicken V's takes all the mess and hassle away.
Ingredients
  • 12 Chicken Wings
  • ½ Cup Tapioca flour (or corn flour)
  • 3 Eggs, lightly beaten
  • ½ Cup finely crushed corn flakes mixed with ½ cup all-purpose flour
  • Light soy sauce to season
  • Garlic powder to season
Instructions
  1. Cut off and discard the wing tips, then slice through the center joint of each wing.
  2. To make the lollipops, take the buffalo wing, that's the piece with a single bone, and using a kitchen towel, pull the skin down off the knuckle.
  3. Holding the knuckle with one hand and using your blade, scrape the skin and flesh downward from the bone to create the lollipop.
  4. To make the V's, place the wing forearm, the piece with 2 bones on the chopping board with the inside of the wing facing upwards.
  5. Using a sharp knife cut through the wing length-ways between the bones, leaving the elbow joint in tact.
  6. Place all of the wing pieces in a tray, drizzle liberally with light soy sauce, then season liberally with garlic powder. Allow these to stand for 15 minutes.
  7. To coat the wing, dredge the pieces in the tapioca flour, or you can substitute corn flour.
  8. Dip the pieces in the egg making sure to wet all of the flour, then dredge the pieces in the cornflake mixture to get a good solid coating.
  9. Transfer all of the coated chicken to a platter and allow the coating to set for 20 minutes.
  10. Half fill your pan with oil and heat this to 170c or 325f.
  11. Carefully drop the pieces into the oil and fry them for 3 minutes per side until crispy and golden. Remove the wings from the oil and drain on paper towel. Repeat this with any remaining wings.
  12. Transfer the wings to platters and serve immediately with dipping sauce of your choice.

 

August 6, 2014 Baking, Dessert, Snack Food

Sweetie Pies with a Difference. Crispy Puffed Pastries Filled with Marshmallow Fluff.

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Sweetie Pies with a Difference. Crispy Puffed Pastries Filled with Marshmallow Fluff.
Author: 
Recipe type: Dessert
 
These are sweetie pies with a difference. Instead of the marshmallow fluff piped onto wafers, then coated with chocolate, the marshmallow fluff is injected into crispy puffed pastry pillows, then dipped in chocolate.
Ingredients
For the Pastry
  • 225g Plain flour
  • 15 ml Baking powder
  • 5ml Salt
  • 25g Butter
  • 150ml Warm water
For the Marshmallow Fluff
  • 3 Egg whites
  • ¾ Cup / 180ml Sugar
  • ½ Cup / 125ml Liquid glucose
  • 1 Tsp Pure vanilla extract
Other
  • 125g of your favorite chocolate
Instructions
  1. Sift the flour, baking powder and salt into a large mixing bowl. Add the butter and rub this into the flour until it resembles fine bread crumbs.
  2. Pour in the warm water and using a paddle mix this until a dough comes together. Wrap the dough in cling wrap and allow to rest for 60 minutes.
  3. For the marshmallow fluff, place a glass mixing bowl over simmering water, add the sugar and the liquid glucose. Allow this to warm a little and the glucose has thinned a little, then add the egg whites. Mix this all until until combined.
  4. Using your electric mixer, beat the mallow until it is smooth and glossy and the temperature reaches 60c. This should take 12 to 15 minutes.
  5. Remove the bowl from heat and transfer the marshmallow fluff to a cold bowl. Add the vanilla extract and then whisk this by hand until the fluff has cooled completely, then put it aside.
  6. Turn the dough out onto a lightly floured surface. If the dough is sticky, knead the dough adding flour little by little until the dough is no longer sticky, and is the consistency of pizza dough.
  7. Divide the dough into 2 pieces, then working with one half, roll it out into a thin sheet of 2 to 3 mm thick. Cut the sheet into 70mm or just less than 3 inch squares.
  8. Half fill your pan with oil and heat this to 190c or 375f and carefully drop a few squares into the oil. Fry them for 60 seconds per side until crisp and golden, and puffed up.
  9. Remove the pastries, drain on kitchen paper, then continue with the remaining pastries.
  10. To fill the pastries, punch a small hole in each one, then using your piping gun, inject about 2 tablespoons of the marshmallow fluff into each pastry.
  11. Place a glass mixing bowl over a pot of simmering water and melt the chocolate. Dip the pastries into the chocolate on the side where the injection hole is. The chocolate will coat half of one side of each pastry and cover the hole.
  12. Allow the chocolate to set briefly, then serve accompanied with cream or ice cream.

 

July 31, 2014 Chicken Recipes, Main Courses, Poutry, Snack Food, Starters

Deep Fried Tobasco Chicken Wings. Crispy Deep Fried Chicken Wings Infused with Tobasco.

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Deep Fried Tobasco Chicken Wings. Crispy Deep Fried Chicken Wings Infused with Tobasco.
Author: 
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
 
The flavor of Tobasco is legendary. This recipe infuses this flavor into a batch of crisp deep fried chicken wings. Ths sugar in the recipe tempers the burn, so if you like your wings a little hotter, omit the sugar from the recipe.
Ingredients
  • 12 Chicken wings
For the Tapioca Flour Mix - mix together
  • 2 Tbs Fine salt
  • 1 Tbs Caster sugar
  • ⅔ Cup Tapioca flour
For the Cornflake Mix - mix together
  • ½ Cup finely crushed cornflakes
  • ½ Cup all-purpose flour
For the Egg Mix - mix together
  • 3 Eggs lightly beaten
  • 30ml Tobasco sauce
Other
  • Oil for deepfrying
Instructions
  1. Cut off and discard the wing tips, then cut through the center joint of each wing.
  2. Dredge the wings in the tapioca flour mix.
  3. Dip the wings in the egg making sure all of the tapioca mix is wet.
  4. Dredge the eggs in the cornflake mix.
  5. Transfer the wings to a platter and allow the coating to set for 20 minutes.
  6. Half fill your pan with oil and heat to 170c or 325f.
  7. Carefully add the wings to the pan and fry for 3 minutes per side.
  8. Remove and drain on paper towel. Serve immediately.

 

July 19, 2014 Baking, Bread, Breakfast, Cheese, Snack Food

Bacon & Blue Cheese Savory Muffin.

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Bacon & Blue Cheese Savory Muffin.
Author: 
Recipe type: Muffins / Baking
 
The combination of bacon and blue cheese is formidable. This savory muffin recipe is totally flop-proof, fail-proof and fool-proof, and these bacon and blue cheese muffins will go down in history as the yummiest savory muffins ever!
Ingredients
  • 240g Self-Raising flour
  • 3ml Salt
  • 10ml Baking powder
  • 1 Egg
  • 225ml Milk
  • 50ml Melted butter
  • 200g Blue cheese
  • 6 Rashers of streaky bacon, chopped
Instructions
  1. Chop the bacon into bits and fry this over medium heat for 8-10 minutes until well browned and crisp. Remove and drain on kitchen paper.
  2. Sift the flour, salt and baking powder into a large mixing bowl.
  3. In a jug, whisk the egg into the milk, then pour this into the flour.
  4. Whisk this to a thick batter, then mix in the melted butter.
  5. Crumble the blue cheese into the batter, and add the bacon bits.
  6. Stir this until everything is evenly distributed in the batter.
  7. Cut 6 pieces of baking paper into 15cm / 6 inch squares, and press these into the muffin pan. Spoon equal amounts of batter into each hole.
  8. Bake the muffins at 180c / 350f for 25-30 minutes. Press a tooth-pick into the center of a muffin, if it comes out clean, the muffins are ready. If it does not, return the muffins to the oven for a few more minutes, then test again.
  9. When ready, remove the pan from the oven, remove the muffins from the pan and let the muffins cool on a wire rack for 15 minutes before serving.

 

July 17, 2014 Chinese Recipes, Main Courses, Marinades and Rubs, Pork, Sauce Recipes, Snack Food, Starters

Chinese Barbecue Pork Ribs. Tender succulent spare ribs in an aromatic Hoisin barbecue glaze.

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Chinese Barbecue Pork Ribs. Tender succulent spare ribs in an aromatic Hoisin barbecue glaze.
Author: 
Recipe type: Pork
Cuisine: Chinese
 
These Chinese barbecue pork ribs are outstanding! Perfectly tender, flavored with hoisin, soy, garlic and ginger, they are truly unforgetable. This recipe is super-easy, and it is a sure winner!
Ingredients
  • 1kg Pork ribs
For the marinade
  • 125ml Hoisin sauce
  • 45ml Light soy sauce
  • 45ml Rice wine, or dry sherry
  • 30ml Sugar
  • 45ml Tomato sauce
  • 3 Tbs finely chopped garlic
  • 3 Tbs finely chopped ginger
Instructions
  1. Get your butcher to cut the rack of ribs into 3 strips of short ribs.
  2. Place the ribs in your wok, or a large pan, cover with water and bring this to a boil.
  3. Reduce the heat to a simmer, and continue to simmer for 20 minutes.
  4. While the pork simmers, combine all of the marinade ingredients and stir until the sugar has dissolved completely.
  5. Remove the pork from the pan and cut the ribs apart.
  6. Place the ribs in a roasting pan and pour the marinade in. Stir the ribs around the pan until everything is coated with the marinade.
  7. Place the pan in your refrigerator and allow the ribs to marinate for at least 4 hours, preferably overnight.
  8. Heat your oven to 180c / 350f and bake the ribs for 25 minutes.
  9. Remove the pan from the oven, stir the ribs around the pan to re-coat with the marinade.
  10. Return the pan to the oven and bake for a further 20 minutes.
  11. Remove the pan from the oven, transfer the ribs to platters and serve immediately.

 

July 16, 2014 Chicken Recipes, Main Courses, Poutry, Snack Food, Starters

Mayo Batter Deep Fried Chicken Wings. Crispy Deep-fried chicken wings with a unique mayo batter.

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Mayo Batter Deep Fried Chicken Wings. Crispy Deep-fried chicken wings with a unique mayo batter.
Author: 
Recipe type: Chicken / Poultry
 
Crispy deep-fried chicken wings with the most unique flavor and texture. The combination of spices, mayonnaise and crispy coating make this a sure winner.
Ingredients
  • 12 Chicken wings, tips discarded, cut through middle joint into buffalo wings
For the batter
  • ½ Cup Tangy mayonnaise
  • 3 Tbs Chicken spice
  • 3 Tbs Tapioca flour (can substitute cornflour)
To coat
  • ½ Cup finely crushed corn flakes mixed with ½ cup all-purpose flour
Instructions
  1. Cut the wing-tips from the wings and discard.
  2. Cut through the center joint of the wings.
  3. Mix the chicken spice and the tapioca flour together.
  4. Place the mayonnaise in a large mixing bowl and add the spice-flour mixture. Mix this together until you have a thick, smooth paste.
  5. Add the chicken wings to the bowl and stir until all the wings are well coated with the batter.
  6. Dredge the wings in the cornflake mixture to get a good solid coating.
  7. Transfer the wings to a platter and allow them to marinate and set in your refrigerator for at least 4 hours - preferably over night.
  8. Half-fill your pan with oil. Heat the oil to 170c / 325f.
  9. Carefully drop the wings into the oil and fry them for 3 minutes per side. Depending on the size of your pan, you may have to a few batches.
  10. Remove the wings from the oil and drain on kitchen paper before serving.

 

July 9, 2014 Chicken Recipes, Main Courses, Poutry, Snack Food, Starters

Chicken, Bacon and Parmesan Pinwheels. Rolled chicken and and bacon with a crispy parmesan crust.

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Chicken, Bacon and Parmesan Pinwheels. Rolled chicken and and bacon with a crispy parmesan crust.
Author: 
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
This chicken, bacon and parmesan pinwheels recipe is great as a cocktail snack, entre, or as a main course. The flavor combination of chicken, bacon and parmesan is supreme.
Ingredients
  • 2 Chicken breasts
  • 6-8 Rashers streaky bacon
  • 20g Powdered parmesan
  • Butchers twine
  • Salt, cracked black pepper and paprika
  • 1 Egg lightly beaten
Instructions
  1. Cut 40cm of clinkwrap (16 inches)
  2. Lie one of the breasts in the center of the plastic, fold the plastic over and use your meat mallet to tap the breast down to a thickness of 4mm / ⅙ inch
  3. Repeat with the second breast
  4. Lie one of the breasts on a board and top this with enough bacon to cover. The bacon must run from side to side.
  5. Season liberally with salt, black pepper and paprika.
  6. Roll the breast up from bottom to top as firmly as possible.
  7. Tie the breast with butchers twine at 20mm intervals (just less than an inch)
  8. Cut the loose ends off the twine.
  9. Trim the ends of the chicken to within 10mm (just less than ½ inch)
  10. Cut the roll into pieces, through the centers between each twine.
  11. Repeat this with the second breast.
  12. Place all of the wheels onto a board and brush them liberally with the egg.
  13. Sprinkle liberally with parmesan, then turn the wheels over and repeat.
  14. Heat your pan over medium high heat and add the butter.
  15. When the butter begins to bubble. add the wheels to the pan.
  16. Fry for 5 minutes per side, remove from the pan, snip and remove the strings and serve immediately.

 

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