Best 8 Fried Bolts Recipes
Welcome to the ultimate guide to cooking fried bolts! This crispy and golden delicacy is a culinary masterpiece that tantalizes taste buds and leaves you craving more. Whether you're a seasoned chef or a novice in the kitchen, this article will provide you with the essential knowledge and expert tips to create the perfect fried bolts that are sure to impress your family and friends. So, gather your ingredients, fire up your stove, and let's embark on a culinary journey that will take your taste buds to new heights!
Check out the recipes below so you can choose the best recipe for yourself!
GRANDMA JENSEN'S NUTS AND BOLTS
My Grandma Jensen used to make this spicy snack at Christmas every year, and she always made several batches so she could give plenty away and still serve it in her home. Kinda spicy, kinda garlicy, and completely addictive.
Provided by Hawkified
Categories Appetizers and Snacks Snacks Party Mix Recipes
Time 2h15m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat an oven to 225 degrees F (110 degrees C). Combine the wheat cereal, corn cereal, rice cereal, oat cereal, cheese-flavored crackers, pretzels, and mixed nuts in a large bowl; set aside.
- Melt the butter in a saucepan over medium heat. Whisk in the garlic powder and Worcestershire sauce until evenly blended. Pour over the cereal mixture, and gently stir until the cereal is evenly coated with the seasoned butter. Spread the cereal mixture onto baking sheets.
- Bake in the preheated oven for 1 hour, stirring every 15 minutes. Allow to cool to room temperature before storing in an airtight container.
Nutrition Facts : Calories 229.4 calories, Carbohydrate 19 g, Cholesterol 20.7 mg, Fat 16 g, Fiber 2.1 g, Protein 4.4 g, SaturatedFat 6.2 g, Sodium 390.7 mg, Sugar 1.6 g
FRIED BASS
I made this while camping. It was a break at camp when nobody was there, so I picked up some worms at the trading post and went off to fish down at the lake. I caught 12 bass with the help of my dad, who came down there after he played guitar at the trading post. It was 7:00 when I brought them all back to camp and thought to eat them since everyone already ate dinner while I was gone. So I fried them up in some crushed chips leftover from lunch. Yum, yum, yum.
Provided by Mr. Greekagojun
Time 25m
Yield 3
Number Of Ingredients 9
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk eggs and water together in a bowl; set the egg wash aside.
- Sprinkle the bass fillets on both sides with Cajun seasoning and lemon pepper. Dredge the fillets in flour, and shake off any excess. Dip the fillets in the egg wash, then dip fillets in the crushed potato chips.
- Fry the fish in the preheated skillet until lightly browned, about 4 minutes per side. Serve with lemon wedges.
Nutrition Facts : Calories 466 calories, Carbohydrate 25.7 g, Cholesterol 301.4 mg, Fat 22.3 g, Fiber 2.7 g, Protein 41.7 g, SaturatedFat 4.5 g, Sodium 629.6 mg, Sugar 0.8 g
FRIED BEETS
My mom loved these and I have never heard of anyone preparing beets quite this way! Not exactly a health-food, but so tasty! Mother said, 'Cook them until they're burned.' She was right! You may also need to add a little more butter or margarine if they seem to need it.
Provided by MRS_GEOMORPH
Categories Side Dish Vegetables
Time 1h20m
Yield 4
Number Of Ingredients 3
Steps:
- Bring a large pot of lightly salted water to a boil. Add beets and cook uncovered until slightly tender, about 20 minutes. Drain, rinse, and cut ends from each beet.
- Place beets in a saucepan with about 2 inches of water. Cover saucepan and bring water to a boil; cook beets until tender, about 20 minutes. Remove beets from water and immediately immerse in a bowl of ice water to cool. Pull peels off the beets. Slice beets into 1/4-inch-thick slices.
- Heat butter in a large skillet over medium-high heat; fry beets, flipping occasionally, until lightly blackened, about 20 minutes. Season beets with salt and pepper.
Nutrition Facts : Calories 261.7 calories, Carbohydrate 35.6 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 10.4 g, Protein 6.1 g, SaturatedFat 7.4 g, Sodium 371.9 mg, Sugar 25.2 g
NUTS AND BOLTS SNACK MIX
The classic cereal snack mix often goes by the name "nuts and bolts," making it a perfect treat for a handy dad. Our version is made with an addictive blend of savory seasonings and spices.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- Preheat oven to 225 degrees. Combine toasted corn cereal, pretzels, and peanuts in a large bowl. Mince garlic and mash into a paste with salt. Stir together garlic paste, melted butter, Worcestershire sauce, paprika, and cayenne pepper. Pour over cereal mixture; toss to coat using a rubber spatula. Spread mixture evenly on a rimmed baking sheet. Bake, gently stirring every 20 minutes, until toasted, about 1 hour 20 minutes. Add rosemary. Bake for 20 minutes more. Let cool completely.
NUTS AND BOLTS
Since I was a child, we've made buckets of this mix each Christmas for everyone. These days, though, I fix it for just about any occasion.-TaNauna Bunch, Grand Centre, Alberta
Provided by Taste of Home
Categories Snacks
Time 1h10m
Yield 8 cups.
Number Of Ingredients 10
Steps:
- Combine cereals, pretzels and nuts. In a small saucepan, melt butter; stir in seasonings. Pour over cereal mixture; toss to coat. Spread in an ungreased 15x10-in. rimmed pan. Bake at 250° 1 hour, stirring every 15 minutes. Store in an airtight container.
Nutrition Facts :
FRIED BUTTERED NOODLES
This is comfort food at its finest! Serve with roast beef or meat of your choice.
Provided by jrwillmer4
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 4
Steps:
- Bring a large pot of lightly salted water to a boil. Cook egg noodles at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Melt butter in a skillet or large pot over low heat. Add bread crumbs and stir until coated in butter. Mix noodles into bread crumbs mixture. Cook, stirring occasionally, until a crust forms on the bottom, about 30 minutes; season with salt.
Nutrition Facts : Calories 343.4 calories, Carbohydrate 44.8 g, Cholesterol 77.5 mg, Fat 14.4 g, Fiber 2.2 g, Protein 9 g, SaturatedFat 8 g, Sodium 162.3 mg, Sugar 1.5 g
FRIED SMELTS
Steps:
- Whisk together flour and salt in a pie plate. Dredge smelt in flour mixture, coating both the outside and cavity of the fish.
- Heat oil in a frying pan 1/4-inch deep over medium heat until hot. Place fish in the hot oil; fry until crisp and firm, 2 to 3 minutes each side. Remove fish with a slotted spoon; drain on a paper towel-lined plate.
Nutrition Facts : Calories 439.7 calories, Carbohydrate 43.1 g, Cholesterol 90.6 mg, Fat 19 g, Fiber 1.5 g, Protein 22.4 g, SaturatedFat 3.4 g, Sodium 4845.4 mg, Sugar 0.7 g
CLASSIC 'BACK-TO-BASIC' NUTS AND BOLTS
Gramma's recipe is basic, simple and very easy to whip up. She'd have a large fresh bag of her nuts and bolts for every family member at Christmas. Be sure to use real butter! This recipe is easily doubled, tripled, etc. It's hard to determine the requisite serving size, but the ingredient amounts will give you a good idea. It makes a good sized batch.
Provided by DiLo4602
Categories Kid Friendly
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 250 F, and have 2 oven tray/cookie sheets handy. If your cookie sheets are old and tired, you can line them with parchment paper if you wish.
- Put the dry ingredients into a large vessel. A roasting pan works nicely for size. You're only mixing in, not using the roasting pan for baking.
- Mix the melted butter, garlic salt, celery salt and Worcestershire.
- Pour the butter mixture over the dry ingredients. Be sure to mix everything very well - I get in there with my nice, clean hands and toss together thoroughly. At this point you won't see a lot of visible butter sauce coating the dry mix, but the butter mixture will be plentiful and will nicely spread around once baking in the oven.
- Spread the sauce covered nuts and bolts in a single layer on oven trays or cookie sheets and bake for 30 minutes at 250 F while stirring and mixing frequently during baking time. I stir, turn and mix about every 10 minutes during the 30 minute baking time. The dry ingredients will be nicely toasted at the end of baking.
- Remove from the oven, cool and store in airtight containers or Ziploc bags.
- These nuts and bolts are easily frozen if you'd like to make them in advance. Some of my family like to eat them right out of the freezer.
Nutrition Facts : Calories 319.6, Fat 24.4, SaturatedFat 8, Cholesterol 24.4, Sodium 284.5, Carbohydrate 19.8, Fiber 3.7, Sugar 1.9, Protein 9.7
Tips:
- Choose the right bolts. Use grade 8 bolts that are at least 1/2 inch in diameter and 6 inches long.
- Clean the bolts. Wash the bolts with soap and water to remove any dirt or grease.
- Season the bolts. Coat the bolts with a mixture of salt and pepper.
- Heat the oil. Heat the oil in a deep fryer or large saucepan to 375 degrees Fahrenheit.
- Dip the bolts in the batter. Hold the bolts by the head and dip them into the batter, making sure to coat them completely.
- Fry the bolts. Carefully lower the bolts into the hot oil and fry them for 3-4 minutes, or until they are golden brown and crispy.
- Drain the bolts. Remove the bolts from the oil and drain them on paper towels.
- Serve the bolts. Serve the bolts hot with your favorite dipping sauce.
Conclusion:
Fried bolts are a delicious and unique appetizer that is sure to impress your guests. They are easy to make and can be customized to your liking. With a little creativity, you can create a variety of different dipping sauces to accompany your fried bolts. So next time you are looking for a fun and easy appetizer, give fried bolts a try!
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