Best 4 Deep Fried Walnuts Recipes

CHINESE FRIED WALNUTS

Steps:

• Place walnuts in a medium stock pot. Cover with water and boil for 2 minutes. Strain, but do not rinse. Transfer to a bowl, and toss with sugar while still hot until well coated.
• Heat 3 inches of oil in a large saucepan over medium-high heat. When oil appears to shimmer, fry 1 nut to test for heat. Nut should begin to sizzle immediately. Fry 1/3 batch of nuts at a time for 4 to 5 minutes uncovered. Toss nuts before each batch, and repeat. Using a slotted spoon, transfer each batch to a cookie sheet to cool. Season to taste with salt, and break apart when cool.

FRIED BRUSSELS SPROUTS WITH WALNUTS AND CAPERS

Steps:

• Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350 degrees.
• While the oil is heating, whisk together the garlic, anchovies, serrano, red wine vinegar, honey, scallions, walnuts and extra-virgin olive oil in a bowl large enough to toss all of the Brussels sprouts. Keep the bowl near the stovetop.
• Working in batches, deep-fry the Brussels sprouts until the edges begin to curl and brown, about 3 minutes. To the last batch, add the parsley and capers (stand back-the capers will pop and sputter!). Give the contents of the pot a stir. When the color of the parsley becomes a deeper, more saturated shade of green, about 30 seconds to 1 minute, remove the contents of the pot with a skimmer and place directly in the bowl of dressing. Toss to coat. Add salt and pepper to taste.

DEEP FRIED WALNUTS

Steps:

• 1. Put walnuts into a pot and cover with water. Bring to a boil.
• 2. While waiting for the nuts to boil, heat up oil in a deep fryer to 360 - 375 degrees.
• 3. After nut come to a boil, drain hot water and add sugar to hot walnuts (enough to make a nice glaze on the nuts.
• 4. When oil is up to temperature, add a couple of scoops of the nuts at a time into the fryer basket, lower basket slowly into oil, cook for about 2min.(Keep checking to make sure the nuts don't get too dark) you want a med.to dark brown color. adjust cook time from that.
• 5. When the walnuts are done cooking, lift basket and drain. Spread on a foil lined cookie sheet. Sprinkle salt to taste. let cool and put into a container.

HONEY WALNUT PRAWNS

Steps:

• In a saucepan, place walnut halves and enough water to cover plus another inch; boil for 10 minutes then remove and drain walnuts (discard water).
• Place in the saucepan the walnuts, 2 cups water, and 1/2 cup sugar and boil for an additional 10 minutes.
• Remove walnuts from the water, drain well, pat dry with paper towels, then stir with honey in a bowl until they're coated well.
• Deep fry the walnuts in peanut oil at approximately 325 F for 5 to 8 minutes, until golden; set aside, placed on plate or cookie sheet to drain (don't use paper towels because they'll stick).
• Shell and de-vein the prawns or shrimp (leaving the tails intact), then dry well with a paper towel.
• Coat the prawns with the egg white, roll in Panko, and deep fry three or four at a time (to keep from sticking together) in peanut oil for 2 minutes.
• In a bowl, mix the garlic, vinegar, mayonnaise, sweetened condensed milk and sugar, then toss together with the prawns in a hot wok or frying pan and sauté for about 1 to 2 minutes, stirring, until they're well-coated.
• Serve immediately with walnuts over cooked rice.
• Makes 4 to 6 servings.