Tapas Fried Dough Balls With Fiery Salsa Recipes

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KAKES GORDOS (FRIED DOUGH BALLS)



Kakes Gordos (Fried Dough Balls) image

I have no idea of the correct spelling of this, just going by my husband's pronunciation of it. These are basically little puffed pancake balls. Serve with syrup, cinnamon sugar or powdered sugar. Very easy and filling!

Provided by pines506

Categories     Breakfast

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 7

1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 egg
1/2 cup milk (See note)
oil (for frying)

Steps:

  • Heat oil in a frying pan (A fry daddy can be used).
  • Mix first 5 ingredients together.
  • Add milk to mixture NOTE: The amount of milk is just an approximation.
  • You want enough milk to make a batter thick enough to hold a ball shape in the oil, but thin enough to be able to get off of the spoon.
  • Drop by spoonfuls (I use a mixing spoonula) into hot oil.
  • Cook turning until no longer doughy inside and nice and golden outside.
  • Serve with either syrup, cinnamon sugar or powdered sugar.

Nutrition Facts : Calories 305.2, Fat 5.3, SaturatedFat 2.3, Cholesterol 114.3, Sodium 829.1, Carbohydrate 51.5, Fiber 1.9, Sugar 0.4, Protein 11.6

SOUTH OF THE BORDER DOUGHNUTS (BUNUELOS)



South of the Border Doughnuts (Bunuelos) image

The Mexicans call these bunuelos, and they're perfect for an after-siesta (or anytime) nibble. These should look like puffy fried dough balls.

Provided by JackieOhNo

Categories     Breakfast

Time 1h

Yield 3-3 1/2 dozen

Number Of Ingredients 10

2/3 cup sugar, divided
1 teaspoon ground cinnamon
1/4 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour, divided (or more as needed)
2 teaspoons baking powder
1 teaspoon salt
1/4 cup milk
vegetable oil (for frying)

Steps:

  • In a shallow pan, combine 1/3 cup sugar and the cinnamon; set aside.
  • In a medium-sized bowl, using an electric mixer, cream together the butter and remaining 1/3 cup sugar until creamy. Add the eggs and vanilla, blending well. Mix in 1 cup of the flour, the baking powder, and salt; mix well and blend in the milk. Add the remaining flour and mix to make a soft dough.
  • Turn out onto a floured surface and knead for 1 to 2 minutes or until the dough is smooth, kneading in more flour if the dough is still too sticky to handle. With a rolling pin, roll out dough to 1/4-inch thickness, flouring the surface and rolling pin lightly if the dough sticks. Cut the dough with a 2-inch round cookie cutter.
  • In a heavy skillet or Dutch oven, heat 2 inches of oil over medium heat, until hot but not burning or smoking (350 degrees). Fry six 2-inch rounds at a time for 1-1/2 to 2 minutes, until puffy and golden, turning often with tongs. Drain on paper towels and toss in the sugar and cinnamon coating mix while still hot.

Nutrition Facts : Calories 641.6, Fat 20, SaturatedFat 11.3, Cholesterol 167.5, Sodium 1211.7, Carbohydrate 102.9, Fiber 2.4, Sugar 44.9, Protein 12.6

LORENZO'S SALSA



Lorenzo's Salsa image

The chef at Spanish Springs Ranch in remote northeastern California gave me this great salsa recipe. It can be used as made, or serve as a base for a myriad of add-ons.

Provided by Blue Bustard

Categories     Sauces

Time 40m

Yield 24 serving(s)

Number Of Ingredients 9

10 ripe tomatoes
6 tomatillos
1 sweet onion, finely chopped
4 jalapeno peppers
1 bunch cilantro, finely chopped
5 garlic cloves, crushed
4 tablespoons extra virgin olive oil
2 limes, juice of
salt

Steps:

  • Cook tomatoes for 20 minutes in 2 quarts rapidly boiling water. Add tomatillos and jalapenos for last 7 minutes. Stir tomatoes once to rotate for more even cooking. None of these should break up.
  • Ladle out and let cool. Place in food processor and blend until not quite puree. Move to bowl adding garlic, onion, lime juice, olive oil, salt and chopped cilantro. Cover and refrigerate for an hour or two to steep.
  • Add-ons: Mix with smooshed avocado to make a delightfully different guacamole. Add chunks of fresh ripe tomatoes and finely chopped green onions for a different texture salsa. Add chopped chipotle peppers for a smokey, barbeque flavor. (This can then be used as a spicy base for a barbeque sauce.) The possibilities are endless.

Nutrition Facts : Calories 36.5, Fat 2.5, SaturatedFat 0.3, Sodium 3.6, Carbohydrate 3.6, Fiber 1, Sugar 2, Protein 0.7

ITALIAN STRUFFOLI



Italian Struffoli image

Make and share this Italian Struffoli recipe from Food.com.

Provided by Chef Kiddle

Categories     Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3 tablespoons sugar
1 1/2 teaspoons vanilla extract
2 tablespoons dark rum
4 large eggs
2 large egg yolks
1/4 cup canola oil
extra oil (for frying)
2/3 cup honey
1/2 cup sugar
1 cinnamon stick

Steps:

  • In a mixing bowl, whisk together the vanilla, rum, eggs, egg yolks, and 1/4 cup canola oil. In another bowl, sift the flour, baking powder, and sugar. Add the dry ingredients to the wet ingredients slowly and mix the whole time with an electric mixer. (I use my Kitchen-aid.) Beat until mixture forms a soft dough. Put plastic wrap over it and let it rest for 30 minutes.
  • Divide dough in half. Form each half into ropes 1/2 inch in diameter. Cut each rope into 3/4 inch pieces. Roll each piece into a ball.
  • In a pot or saucepan, heat 3 inches of oil. Add dough balls in batches and fry about 2 minutes until gold in color. Transfer to a platter lined with paper towels.
  • In another saucepan, combine the honey, sugar, and cinnamon stick. Cook the mixture until the sugar is dissolved, stirring often. Simmer for a couple of minutes. Remove the cinnamon stick and stir in the dough balls. Transfer the strufolli to a serving dish and serve at room temperature.

Nutrition Facts : Calories 630.7, Fat 14.6, SaturatedFat 2.3, Cholesterol 210.9, Sodium 143.3, Carbohydrate 110.5, Fiber 2, Sugar 54.5, Protein 12.7

KATIE'S HOT SALSA



Katie's Hot Salsa image

My most requested party snack! Easily made and easily doubled! If you prefer mild salsa, only use 1 jalapeno and/or do not add the seeds. Prep time does not include chill time. If you don't chill it overnight, the flavors won't mix and it won't be very juicy(although it still tastes great). *TIP* Use scissors instead of a knife for the cilantro, it's MUCH easier!

Provided by Atiekay

Categories     Lunch/Snacks

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 7

3 large tomatoes (extra is better!)
1 large onion, chopped
2 jalapenos, minced small
3 garlic cloves, minced
1 lime, juice of
1/2 cup fresh cilantro
salt and pepper, to taste

Steps:

  • Seed and dice tomatoes in a large bowl.
  • Add onion, jalapenos, and garlic.
  • Finely chop cilantro and add.
  • Toss the mixture and squeeze the lime over it.
  • Season with salt and pepper to taste (tasting is a must!).
  • Mix once more and chill overnight for best results.

Nutrition Facts : Calories 32.4, Fat 0.2, SaturatedFat 0.1, Sodium 6.3, Carbohydrate 7.5, Fiber 1.7, Sugar 3.8, Protein 1.2

QUICK HOT SALSA



Quick Hot Salsa image

This is the easiest and quickest salsa ever. OH! did I say the hottest? Please try it. Once you have you will never spend hours preparing salsa again.

Provided by teresas

Categories     Sauces

Time 10m

Yield 8 serving(s)

Number Of Ingredients 3

1 (8 ounce) can el pato tomato sauce (Mexican hot sauce, has a duck on the yellow can,do not use any other tomato sauce, it will not work)
1 -2 tablespoon chopped fresh cilantro (or to taste)
1 -2 tablespoon chopped onion (or to taste)

Steps:

  • Open can and put in bowl.
  • Chop cilantro.
  • Chop onion.
  • Mix well - it's that easy.

Nutrition Facts : Calories 9.7, Fat 0.1, Sodium 149.8, Carbohydrate 2.2, Fiber 0.5, Sugar 1.3, Protein 0.4

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