Meyer Lemons — The Salty Food Gal

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In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the potatoes and season with salt and pepper and zest of 1 lemon. Sear the potatoes for 6-8 minutes or until all sides start to brown and crisp, rotating every 2-3 minutes. Add additional olive oil as needed.

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Cinnamon or Chinese Five Spice, if desired. Step 1. Wash lemons and wipe them dry. Cut lemons into ¼" slices, approx. 3 mm Sprinkle and rub a little amount of raw sugar on both sides, to taste. Sprinkle a little bit of cinnamon powder, if desired. Step 2.

Meyer Lemons — The Salty Food Gal

Simmer for about 30 seconds, then stir in the wine. Bring it to a light simmer and deglaze the pan by scraping up any browned bits from the bottom. Remove the pan from the heat and add in the chicken broth, lemon juice, lemon zest, and capers. Stir well. Slowly add the cream into the pan, stirring as you go.

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Melt the butter with the remaining oil in the pan over medium heat. Add the chile flakes and zest of both lemons; cook until fragrant. Whisk in the reserved pasta water. Step 5. Toss in pasta, juice of 1 lemon, cheese, pepper and the remaining salt. Cook until pasta is well coated with sauce.

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For the crispy coating option, heat 1½ to 2 cups of oil in your wok for shallow frying, until it reaches 325°F/160°C. Combine the cornstarch, flour, salt, white pepper, turmeric, and sesame oil. Dredge the chicken in the dry mixture, and drop them into the oil, in batches of 5-6 pieces. ***.

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Seal and shake to combine thoroughly. Refrigerate for at least 1 hour and up to 2 hours. When ready to fry chicken, fill a wok, Dutch oven, or large cast iron skillet with about 1 1/2 inches of oil and heat oil until it registers 375°F on an instant-read thermometer. Fill a wide bowl with flour and another with egg.

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Kick out any seeds with the tip of your knife as you go. Fry: In a small skillet set over medium heat, add ¼ cup olive oil. Once the oil begins to shimmer, use a dry slotted spoon to carefully slide the lemon slices into the oil. Cook, tossing occasionally, until the lemon peels crisp, 3-5 minutes.

Lemons / 250g

Directions. 1 Heat oil in a large skillet until hot but not smoking. Combine flour and salt; dredge lemons. Fry in batches until golden, turning once, 2 to 3 minutes. Serve with Aioli.

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Season both sides with salt and pepper. Dredge the Chicken - In a shallow bowl, combine flour, ½ teaspoon salt, and ¼ teaspoon pepper. Dredge each chicken breast in the mixture, shaking off the excess, and transfer to a plate. Fry the Chicken - Heat a large skillet over medium-high heat. Add the olive oil.

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Reduce the heat if chicken browns too quickly. Meanwhile, in a separate saucepan, melt butter and garlic, cook until fragrant. Add the chicken broth, lemon juice and pepper. Allow the sauce to cook for about 2 minutes. Pour the sauce over the cooked chicken, turning to coat. Garnish with lemon slices and finely chopped parsley if desired.

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Whisk the heavy cream and eggs together in a medium-size bowl and season with salt and pepper. Add the squid, onion and lemon and refrigerate for 45 minutes to 1 hour. To make the dredge mix.

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Put the flour and semolina onto a plate and season with salt and pepper, then whisk briefly to combine and get rid of any lumps. Dip the citrus slices in the buttermilk and shake or lightly scrape them to get rid of any excess. Drop the slices into the flour mixture and give the plate a little shake. Flip over and repeat.

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Heat oil in a large skillet over medium-high. Working in batches, cook lemon slices, turning occasionally, until golden brown, about 5 minutes. Transfer to paper towels and season with sea salt.

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Set the air fryer to "dehydrate" or "fruit" mode (most air fryers have pre-set programs for this), and let it run for about 60 minutes. Or use 130 degrees F, and cook for 2 1/2 to 3 hours. Remove when dehyrated. Once the lemons are done, they should be dry and slightly darker in color.

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Once the pan is very hot, add the lemon slices and sauté until the bottoms are golden brown, about 1 minute. Use a tiny spatula to gently flip the slices, and brown the other side, about 30 seconds. Place the sautéed lemons slices on a plate to cool. Set aside.

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Shallow-frying lemons turn the flesh crisp and caramelized, while the skin takes on a delicate, chewy texture. The sharpness also dissipates, turning into a beautifully tart and savory lemon slice.