Best Fried Almonds Recipes

FRENCH CUT GREEN BEANS WITH ALMONDS AND FRIED ONIONS

Steps:

• Bring 1 inch of water to a boil in a high-sided saute pan. If using fresh beans, cut them lengthwise while you wait for the water to boil.
• Add salt and green beans to boiling water and cook until just tender. Drain beans and rinse under cold water to stop the cooking. Return the skillet to medium heat and add the butter. When butter is melted, add the almonds and cook until golden brown.
• Return the green beans to the pan, along with the juice of 1/2 a lemon, add salt and pepper, to taste. When warmed through, top with fried onions.

STIR-FRIED ASPARAGUS WITH SLICED ALMONDS

Steps:

• In a skillet or wok, heat oil; stir-fry the asparagus, onion and garlic over medium-high heat until tender. Add the almonds, lemon juice, soy sauce and lemon zest; toss gently to coat. Sprinkle with Parmesan cheese.

PAN-FRIED TROUT WITH BACON, ALMONDS & BEETROOT

Steps:

• Heat 1 tsp of the olive oil with the butter in a large non-stick frying pan until it just starts to sizzle. Add the fish, skin-side down, and fry for 10-15 mins - basting often until the skin is crisp and the flesh has cooked through - then turn over for a min. Remove and keep warm.
• Add the remaining oil to the pan and tip in the bacon lardons and croutons. Fry for about 10 mins until crisp. Meanwhile, toast the flaked almonds in a dry pan over a medium heat. In a small bowl, whisk together the oil and vinegar for the dressing with some seasoning, then set aside. Toss the watercress, beetroot, lardons, croutons, almonds and dressing together in a large bowl. Sit a trout fillet on each plate and serve with the salad on the side.

AIR-FRIED CAULIFLOWER WITH ALMONDS AND PARMESAN

Steps:

• Place cauliflower florets, 2 teaspoons oil, and garlic in a medium bowl; toss to coat. Place in a single layer in an air fryer basket.
• Cook in the air fryer at 360 degrees F (180 degrees C), for 10 minutes, shaking the basket halfway through.
• Return cauliflower to the bowl and toss with remaining 1 teaspoon oil. Add Parmesan cheese, almonds, bread crumbs, and thyme; toss to coat. Return cauliflower mixture to the air fryer basket and cook until mixture is crisp and browned, about 5 minutes more.

SPANISH FRIED MARCONA ALMONDS

Steps:

• Preheat oven to 350°F.
• Spread almonds on a baking sheet and bake for about 8 minutes, stirring once or twice until just beginning to color.
• Transfer to a plate and let cool 10 minute.
• Line a plate with paper towels and set aside.
• Heat the olive oil over medium heat and fry the almonds for 2-3 minute.
• Remove with a slotted spoon and place on paper towel covered plate to drain and cool.
• Put the nuts in a bowl and add the thyme leaves and salt. Toss,.
• They keep up to 3 days if covered.

STRUFFOLI (FRIED DOUGH WITH HONEY AND ALMONDS)

Steps:

• Combine flour, 3/4 cup sugar, salt, and baking powder in a large bowl. Mix together butter, orange-blossom water, vanilla and anise extracts, and egg in another bowl. Pour into flour mixture. Mix well, adding ice water, 1 tablespoon at a time, until dough is stiff but not crumbly.
• Roll out dough to 3/8-inch thickness on a lightly floured cutting board. Cut dough into 3/8-inch-wide strips, then cut crosswise into 3/8-inch squares. Roll each piece into a ball, transferring to a lightly floured surface as you work.
• Heat 2 inches oil in a medium heavy saucepan until a deep-fry thermometer registers 375 degrees. Working in batches, fry dough, stirring, until golden. Remove fried dough from oil using a wire-mesh skimmer, and transfer to paper towels to drain.
• Heat honey, remaining 3 tablespoons sugar, and 3 tablespoons water in a small saucepan until sugar dissolves. Working in batches, dip struffoli in honey sauce until well coated, and transfer to a sieve set over a bowl to drain; reserve honey sauce. Mound struffoli on a platter, pour remaining and reserved honey sauce over top, and sprinkle with almonds and nonpareils.

STIR-FRIED ASPARAGUS WITH SLIVERED ALMONDS

Steps:

• In a large skillet or wok, stir-fry asparagus in butter and oil for 2 minutes. Stir in the broth, lemon juice, soy sauce and pepper. Cover and cook for 2-3 minutes or until asparagus is tender. Sprinkle with almonds.

FRIED HERBED ALMONDS

Steps:

• Heat oil in a large skillet over medium heat. Add almonds, and cook, stirring occasionally, until lightly golden and fragrant, 10 to 12 minutes.
• Stir in thyme leaves. Remove from heat. Season with salt and pepper. Spread out on a rimmed baking sheet, and let cool completely. Almonds can be stored in an airtight container at room temperature up to 2 weeks.

FRIED GREEN BEANS WITH SLIVERED ALMONDS

Steps:

• In a frying pan, heat up olive oil over medium heat. Once hot, add green beans and saute until wrinkly!
• Add almonds and continue saute-ing until the almonds start to brown. Remove from heat and drizzle with lemon juice.
• Recipe can easily be doubled or tripled, depending on the number of people to feed!

STIR FRIED STRING/GREEN BEANS AND ALMONDS

Steps:

• Parboil beans for 4 minutes and dry them.
• In a large skillet or wok, heat oil to hot.
• Add ginger and almonds, stir fry 1 minute. Add beans, stir fry 1 minute. Add soy sauce, sugar and chicken stock and boil until liquid reduces and thickens.
• Season with salt and pepper to taste.
• Serve at once with chinese noodles.

FRIED ALMONDS

Steps:

• Heat the oil in a sauté pan, over a medium heat, add the almonds, stirring frequently until they are well-coated with the oil and golden. Do not have the oil too hot as the almonds will then brown and their middles will still be raw.
• Combine the remaining ingredients in a bowl to make the spice mix.
• Transfer the almonds to a plate using a slotted spoon and sprinkle with the spice mix.
• Cool before serving.

SOUTH BEACH DIET OVEN-FRIED CHICKEN WITH ALMONDS

Steps:

• Whole wheat bread crumbs:.
• Use 2 slices whole wheat bread, toast them until lightly brown, then pulse in a food processor. Set aside.
• Preheat oven to 400 degrees F.
• Pound the chicken breasts to a 1/2 inch thickness and cut them into 12 pieces.
• In a medium bowl, stir bread crumbs, Parmesan cheese, almonds, parsley, garlic, salt, thyme and pepper until mixed.
• Pour oil onto a plate.
• Dip the chicken into the oil and then into the bread crumb mixture to coat.
• Place chicken on a cookie sheet.
• Bake for 20 minutes or until juices run clear when the thickest part of the chicken is pierced with the tip of a knife. (Do not turn chicken over).
• Serve immediately. Nutrition facts per serving 383 calories, 16 g total fat, 4 g saturated fat, 15 g carbs, 1 g fiber, 41 g protein.

FRIED HERBED ALMONDS

Steps:

• Heat the oil in a large skillet over medium heat. Add the almonds, and cook, stirring occasionally, until lightly golden and fragrant, 10 to 12 minutes.
• Stir in the thyme leaves. Remove from the heat. Season with salt and pepper. Spread out on a rimmed baking sheet, and let cool completely. The almonds can be stored in an airtight container at room temperature up to 2 weeks.

FRIED CHICKPEAS WITH PARMESAN, LEMON AND ALMONDS

Steps:

• Preheat the oven to 200 degrees F.
• Spread the chickpeas out on a baking sheet and transfer them to the oven to dry out. After 45 minutes, pull the chickpeas from the oven and set aside.
• Fill a Dutch oven with 3 inches of vegetable oil and heat to 375 degrees F.
• Combine the Parmesan, smoked paprika and lemon zest in a large bowl.
• Using a spider, lower the chickpeas into the oil and fry until golden brown, about 3 minutes. Then add the almonds, parsley and garlic to the fryer. Fry it all for 30 seconds to 1 minute. Be careful, the parsley will spatter a bit when it hits the oil.
• With your spider, pull everything out of the oil and immediately toss in the bowl with the Parmesan mixture. Season with salt and serve.

BUTTER-FRIED SPROUTS WITH CRISPY SHALLOTS & ALMONDS

Steps:

• Heat the oil in a frying pan over a low heat. Fry the shallots, stirring for 10 mins until golden and brown at the edges. Add the garlic and almonds. Fry for 5 mins more until the garlic is golden. Tip into a bowl.
• Melt the butter, and stir-fry the sprouts for 10 mins until softened and starting to brown, adding a splash of water if they start to catch. Season. Toss with half the shallot and almond mix, tip into a dish, then scatter over the other half.

FRIED HERBED ALMONDS

Steps:

• Heat oil in a large skillet over medium heat.
• Add almonds and cook, stirring occasionally, until lightly golden and fragrant, 10 to 12 minutes.
• Stir in thyme leaves. Remove from heat. Season with salt and pepper. Spread out on a rimmed baking sheet, and let cool completely.
• Almonds can be stored in an airtight container at room temperature up to 2 weeks.

PAN FRIED TROUT WITH LEEKS, ALMONDS AND CAPERS

Steps:

• In a small bowl, combine sour cream, chives and lemon juice. Place in refrigerator. Place white leeks in a bowl of cold water. Place light green leeks in a second bowl of cold water. Shake bowls until grit is dislodged, drain and rinse again. Bring white wine, bay leaf and a pinch each of salt and pepper to simmer in a small pot over high heat. Add white leeks and reduce heat to medium. simmer until tender, about 10 minutes. In a large saute pan over medium heat, saute light green leeks with 1 tbsp butter and a pinch of salt until just softened, about 2 minutes. Remove white leeks from cooking liquid and add to saute pan with light green leeks. Cook leeks together until flavors meld, 2 minutes more. Transfer to a bowl and set aside. Season trout fillets with salt and pepper. Wipe saute pan clean and place back over high heat. Add 1 12 tbsp butter and melt until just foaming. Place 2 fillets, skin side down into pan. Cook until skin crisps, 2 minutes. Flip and add 1/2 tbsp butter, half the chopped almonds and half the capers. Reduce heat to medium and saute fish until just cooked through and flesh flakes, about 2 minutes. more. Transfer fish, skin side up to a plate along with almonds and capers. Repeat with remaining fish. To serve, spread seasoned, chilled sour cream across four plates. Spoon leeks over top and nestle trout fillets, skin side up, into leeks. Spoon capers and almonds over fish and garnish with chopped parsley.

FRIED ALMONDS

Steps:

• Heat oil in a large skillet until hot but not smoking. Add almonds and cook, stirring occasionally, until browned and toasted through, 7-8 minutes. Using a slotted spoon, transfer to paper towels. Season generously to taste with salt. DO AHEAD: Can be made 1 day ahead. Store cooled nuts airtight at room temperature.

POTATO SOUP WITH FRIED ALMONDS

Steps:

• Cut the potatoes into irregular chunks by inserting the tip of a small, sharp knife into a potato and twisting until a 1 1/2 chunk comes out. Repeat until the entire potato is cut up, then continue with the remaining potatoes; set aside. Peeling is optional. Heat the olive oil in a heavy 3-quart saucepan over medium heat. Add the almonds and garlic and cook, stirring, until golden, 4 to 5 minutes. Using a slotted spoon, transfer the almonds and garlic to a bowl to cool slightly. Add the ham to the pan and stir for 1 minute. Add the potatoes and cook, stirring, for another minute. Add the chicken stock and bring to a boil, skimming off any foam that rises to the surface. Reduce the heat to medium-low and simmer the soup. Meanwhile, place the almond and garlic mixture in a food processor and grind it. If you like almond bits in your soup, grind the mixture somewhat coarsely; otherwise, grind it fine. Add all but about 2 tablespoons to the soup. Season with salt and pepper to taste. Steep the saffron in a few tablespoons of the soup broth for 2 minutes, then add it to the soup. Simmer the soup, partially covered, until about half the potatoes have disintegrated, about 35 minutes. When ready to serve, check the texture of the soup. If you'd like it creamier, break up some of the potatoes with a sturdy spoon. Add the vinegar to the reserved ground almond mixture and stir it into the soup. Add the parsley and cook for a minute. Taste for seasoning, adding a little more vinegar if necessary. Serve the soup with bread.

SESAME STIR-FRIED GREEN BEANS WITH ALMONDS

Steps:

• 1. In a large skillet, saute green beans in both oils over medium high heat for about 7-10 minutes. Beans should be tender crisp.
• 2. Stir in almonds, salt and pepper, and serve.