I have a half inch of cooking oil in my skillet. What should I fry?

I just got done making Chicken Keiv from scratch. Yum. Very delicious. Now I have all this left over oil, what shall I cook with it?

Hummm. How about a recipe instead?

Oh, BTW my Keiv was very delicious!

I'm loving the biodiesel thing more and more every day.

a little bit of cooked chicken and fresh vegies. :9

(You'll need about two inches of oil). Cut zucchini into strips, dip them in whisked eggs, then coat them in a combination of bread crumbs & grated parmesan. Fry till golden brown - about three minutes. Drain on paper towel. Sprinkle w/ more parmesan. :9

Sounds similar to my recipe for fried green tomates! BTW, it's early in the year, but I planted my tomatoe plants!

Another bit of American gourmet cuisine.

Day old grits work better, or just put freshly made in the fridge for a while. Form them into patties, and fry. Maybe b/c I'm from the south, but I think they're yum.

Not since 1993 and I toured the country in '93, did I see real grits! Man That sounds great! Want to exchange recipes?

Maybe it's b/c I'm a carb junkie, but I think grits are da bomb. And none of that instant or quick stuff -- only slow cook grits are good enough to eat. Surprisingly, it's been difficult finding slow cook grits in my neck of the woods (New Orleans). But when I find 'em, they get cooked, fried, garlicked, cheesed, creamed, and anything-ed else that might taste good.

I'm *always* up for a recipe swap! Tonight's menu: shrimp scampi: saute thinly sliced onion and chopped garlic, as much as you can handle, in a little olive oil; add a cup of cooking wine/chicken broth/stock (or any combination thereof) (additional options: lemon juice, diced tomatoes, and/or capers); cook down for a few minutes; throw in the shrimp and cook until almost done; remove from heat; sprinkle with red pepper flakes and chopped parsley; stir in some cold butter until that melts; serve over pasta, with chunks of bread for sopping up the sauce.

Take-or-leave tips: slice the onion as thin as possible and chop the garlic as small as you can; as it cooks, it tends to disappear, leaving you with a rich, tasty sauce for the pasta.

The most time-consuming part is peeling the shrimp; if you can find quick peel shirmp, or a substitute, go for it -- w/o spending time on prepping the shrimp, this meal takes about twenty - thirty minutes.

Any leftover shrimp makes an interesting shrimp salad for toasted bagels the rest of the week. As for the leftover pasta, I'm making meatballs + sauce tomorrow; the leftover meatballs and sauce from tomorrow are going into poboys. Any leftover meatballs/sauce goes into the freezer for later a date with spaghetti.

Sorry for babbling. The air in New Orleans has the (un?)fortunate side effect of causing all its breathers to become food obsessed.

Sliced in little pinwheels and breaded with corn meal. Yummy!

skin on half inch cut. use a low temp to cook them through. Take them out and turn it up high. put them back in and let them get golden brown. Add malt vinegar and salt