H‑E‑B The Baker's Scoop Seasoned Frying Flour

3.5 lbs

$4.97 each($0.09 / oz)

Aisle 7

Victoria H‑E‑B plus!

6106 N. NAVARRO

Coupon

$3.00

$3 off your basket when you buy $15 of H-E-B, Higher Harvest, H-E-B Organics, Mi Tienda, Hill Country Fare, or Central Market Brand Baking items (located in baking aisle, excludes vegetable and canola oils, & Hill Country Fare spices)

Expires 11/28/2024

Description

Offering 101 glorious uses, H-E-B The Baker's Scoop seasoned frying flour is a bold blend of homestyle herbs and spices. Essential for deep-frying all kinds of Southern favorites, like fried chicken, fried shrimp or chicken fried steak, it's your new secret ingredient for making lip-smacking good comfort food.

Highlights

Nutrition Facts
about 51 servings per container
Serving Size
1/4 cup dry mix (31g)
- Amount Per Serving
  Calories
  100
- % Daily Value^*
- Total Fat
  0g
  0%
- Saturated Fat
  0g
  0%
- Trans Fat
  0g
- Cholesterol
  0mg
  0%
- Sodium
  1050mg
  46%
- Total Carbohydrate
  20g
  7%
- Dietary Fiber
  <1g
  4%
- Total Sugars
  0g
- Includes Added Sugars
  0g
  0%
- Protein
  3g
- Vitamin D
  0mcg
  0%
- Calcium
  40mg
  4%
- Iron
  1.3mg
  8%
- Potassium
  30mg
  0%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
ENRICHED BLEACHED FLOUR (BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SALT, MONOSODIUM GLUTAMATE, SPICE, LEAVENING (MONOCALCIUM PHOSPHATE, BAKING SODA, SODIUM ALUMINUM SULFATE), COLOR (PAPRIKA), WHEY, SOY PROTEIN ISOLATE, SODIUM CASEINATE, CALCIUM STEAROYL-2-LACTYLATE. CONTAINS A BIOENGINEERED FOOD INGREDIENT
Allergens and safety warnings
Contains: WHEAT, MILK, SOY. Store in a cool, dry place.
FRIED CHEESE PREP TIME: 15 MIN. FRY TIME: 10 MINUTES 1 package (12 oz) H-E-B FRYING CHEESE: Plain, Tropical Fruit, Jalapeno or Basil Herb 2 cups H-E-B SEASONED FRYING FLOUR 3/4 cup WHITE CORNMEAL 2 cups H-E-B BUTTERMILK 1 quart VEGETABLE or CANOLA OIL CUT the cheese into 1/2-inch slices and set aside. Combine H-E-B Seasoning Flour and cornmeal in a bowl and set aside. Pour buttermilk into a bowl and set aside. HEAT oil in an electric fryer to 375˚F. Dip the cheese into the buttermilk and then into the flour mixture. Shake off excess flour and drop into the hot oil. Fry 5 to 6 pieces at time for 2 minutes or until golden. Drain the fried cheese on paper towels and serve. MAKES: 8 SERVINGS GOLDEN FRIED CHICKEN TENDERS PREP TIME: 15 MIN. FRY TIME: 15 MINUTES 2 pounds CHICKEN TENDERS 1 pint H-E-B BUTTERMILK 2 cup H-E-B SEASONED FRYING FLOUR 1 quart PEANUT OIL COMBINE the chicken tenders and buttermilk in a large zipper bag and refrigerate for 2 hours or overnight. PLACE the H-E-B Seasoned Frying Flour in a deep bowl or zipper plastic bag. Drain the chicken tenders on a sheet pan and set aside. HEAT the peanut oil in an electric fryer to 375˚F. You can also use an electric skillet with a temperature control dial. DIP the chicken in the seasoned frying flour and shake off the excess. Place the coated pieces directly into the fryer 3 to 4 pieces at a time. The frying oil should not cool down when the pieces are added. FRY tenders for 5 to 6 minutes per side and drain on paper towels. The chicken juices should run clear. MAKES: 8 SERVINGS SEASONED FRIED FISH PREP TIME: 15 MINUTES FRY TIME: 15 MINUTES 1 1/2 cups H-E-B SEASONED FRYING FLOUR 1 EGG 3/4 cup H-E-B BUTTERMILK 8 FISH FILLETS, catfish, flounder, sea bass, Pollock, trout, whiting, cod or orange roughy 3 to 4 cups CANOLA OIL for frying PLACE the H-E-B Seasoned Frying Flour in a flat baking dish the size of the fish fillets and set aside. Combine the egg and buttermilk in another flat dish and set aside. HEAT a large skillet over high heat for 3 minutes. Add oil and hear for 3 more minutes. DIP the fish fillets into the buttermilk mixture and roll into the H-E-B Seasoned Frying Flour; shake off excess. Fry 2 fillets at a time for 3 to 4 minutes on each side. Serve with lemon juice or tartar sauce. MAKES: 6 SERVINGS GULF COAST TARTAR SAUCE PREP TIME: 10 MINUTES 1 cup SOUR CREAM 1/4 cup MAYONNAISE 3 Tablespoons SWEET PICKLE RELISH 2 GREEN ONIONS, chopped fine 1/4 teaspoon CRUSHED RED PEPPER COMBINE all ingredients in a small bowl. Season the Tartar sauce to taste with salt and pepper. Cover and chill until ready to serve. MAKES: 6 SERVINGS BUTTERFLY FRIED SHRIMP PREP TIME: 20 MINUTES FRY TIME: 5 MINUTES 2 lbs. FRESH SHRIMP, large size 2 EGGS 1/2 cup MILK 1 1/2 cups H-E-B SEASONED FRYING FLOUR 1/2 cup WHITE CORNMEAL 2 cups CANOLA OIL PEEL and devein shrimp. Rinse and dry. TO butterfly the shrimp, cut a 1/4-inch deep slice along the shrimp's spine (do not cut through). Spread the shrimp, sliced-side down on a sheet of foil and set aside. COMBINE eggs and milk in a bowl and mix well with a fork. PLACE H-E-B Seasoned Frying Flour and cornmeal in a small bowl and set aside. DIP butterfly shrimp in egg wash and press into seasoning flour. Shake off excess and arrange on a foil lined baking sheet. Keep refrigerated until ready to fry. HEAT oil in a skillet over medium high heat for 4 to 5 minutes. FRY shrimp for 2 to 3 minutes until golden brown. Place on paper towels to drain and keep warm. Serve shrimp hot with cocktail sauce, tartar sauce or lime slices. MAKES: 6 SERVINGS