- Canola oil, for frying
- 1 cup self-rising flour
- 1 1/2 tablespoons seasoned salt
- 2 teaspoons paprika (used smoked paprika)
- 2 teaspoons ground black pepper (used freshly ground black pepper)
- 2 teaspoons dry mustard
- 3/4 cup club soda
- 4 small russet potatoes, peeled and cut into 8 wedges each (about 1 1/2 pounds)
- Flaked sea salt
- Pour the canola oil into a large cast-iron Dutch oven until it’s filled halfway with the oil. Heat the Dutch oven over medium heat until the oil registers 350 degrees on a deep-fry thermometer.
- Mix the following ingredients together in a large mixing bowl: flour, seasoned salt, paprika, pepper and mustard. Whisk the club soda into the flour mixture until the batter looks smooth. Dip the potatoes completely into the batter, letting any excess batter drip off.
- Carefully drop the battered potato wedges into the oil (not all at once though, I’d recommend 8 or so at a time) and let them cook for 7 minutes or until they look golden brown, flipping the potatoes over now and then. (Make sure to try and keep the temperature at 350 degrees even while the potatoes are frying.) Use a slotted spatula (I used a spider (the cooking utensil, not the arachnid) to take the potatoes out of the oil and place them on a paper towel-lined plate to drain. Sprinkle the sea salt over the potato wedges and eat as soon as possible.
Oh my god, these were so f*cking delicious ! If you ate them right after there done cooking, you got a crunch that could rival fried fish or fried chicken ! If you waited too long to eat this, you wouldn’t get the crispy crunch but you’d still get a nice tender potato and the batter never gets soggy !
This recipe came from “Southern Cast Iron” magazine.
I wasn’t paid in any form to promote “Southern Cast Iron” magazine.
Take care everybody !
- 1 1/2 pounds ground beef
- 3/4 cup quick oats
- 1 cup milk (used whole milk)
- 3 tablespoons very finely minced onion (used yellow onion)
- 1 1/2 teaspoons salt (used table salt)
- Plenty of ground black pepper (used freshly ground black pepper)
- 4 tablespoons canola oil
- 1/2 cup flour
- 1 cup ketchup
- 2 tablespoons sugar
- 3 tablespoons distilled white vinegar
- 2 tablespoons Worcestershire sauce
- 4 to 6 tablespoons minced onion (used 6 tablespoons of minced yellow onion)
- Dash of Tabasco
- Take a large mixing bowl and mix the beef and oats together in it.
- Pour in the milk, adding in the onion and salt next.
- Toss the black pepper into the bowl and mix everything together just until combined.
- Take tablespoon-sized amounts of the meat mixture and roll them into meatballs. Place them in the fridge for 30 to 45 minutes so they can firm up.
- Turn your oven on and preheat it to 350 degrees. Pour the canola oil into a large skillet, setting the skillet over medium heat.
- Roll the meatballs in the flour until completely covered, shaking off any excess flour.
- Once the oil’s hot, add the meatballs to the skillet (in batches), cooking them just long enough to lightly brown them.
- Once browned, take them out of the skillet and place them in a rectangular baking dish (I used a 13 x 9 baking dish). Repeat the browning process until all of the meatballs have been browned and are in the baking dish.
- Stir all the sauce ingredients* together in a large bowl, drizzling the sauce evenly over all of the meatballs.
- Place the baking dish in the oven for 45 minutes or until the sauce is bubbly and hot.
- Serve immediately (I served this with PW’s Creamy Mashed Potatoes).
*I added more than just a dash of Tabasco, I added enough to start tasting it in the sauce (without it overwhelming the other flavors though).
Even though the sauce got reduced down more than it should, this still tasted delicious ! Eating these meatballs is like getting to eat meatloaf in a meatball form. If you want, you could skip the mashed potatoes and just put a toothpick into these meatballs, making them a tasty snack !
This recipe came from “The Pioneer Woman Cooks” by Ree Drummond.
I wasn’t paid in any form to promote Tabasco or “The Pioneer Woman Cooks” by Ree Drummond.
Take care everybody !