[Sca-cooks] Almond milk dregs

[Elaine Koogler]

The other possibility is that you can oven-fry them.  Use jelly-roll pans
(cookie sheets with a lip), heat them in the oven (350 - 400 or so).  Pour a
thin coat of oil (I use canola) on the sheets and heat them again.  Pull
them out of the oven and spoon your fritter mixture on the pan.  Slide back
into the oven and fry until golden.  This technique has worked very well for
me...I've done fritters as well as frying the stuffed eggs from
Platina/Epulario this way.

Kiri

On 9/14/07, Britt <tierna.britt at gmail.com> wrote:
>
>
> > I was hoping for something to serve at feast.  This sounds really good,
> but a fried dish for 100 is probably not a good idea.
>
> I've done rissoles for 75.  First, I rounded up as many electric
> skillets as I could get my hands on and put one cook per two skillets,
> ending up with six skillets.  This kept the stovetops free and
> preliminary clean-up was as easy as unplugging and putting a lid on
> each skillet.  Second, I got clean newsprint and paper towels and laid
> the newsprint down, put out cake cooking racks on it, and put paper
> towels on the racks.  From the hot oil to the paper towels and when
> drained can be transferred to a serving plate.  We cranked out 150
> rissoles in 10 minutes using that method and they were still warm when
> served.
>
>
>