Freezing samosas.

[Yorky]

This has been referenced before on another thread. My samosas will be Phyllo pastry filled with cooked potatoes, cooked onions, garlic and ginger, peas, chillis, coriander leaf and spices. My wife will prepare them in the shape of spring rolls and I shall freeze just one as a trial (prior to deep frying).

The filling:

 

[Morning Glory]

Are you going to deep fry from frozen?

 

[Yorky]

Are you going to deep fry from frozen?

Dunno, what do you think?

 

[Morning Glory]

Dunno, what do you think?

Dunno! I think it would work from frozen.

 

[The Late Night Gourmet]

Ice + hot oil =

While this is what happens when trying to deep fry a frozen turkey, and the scale is certainly different, the same cautions remain. I'd be very nervous about putting a frozen anything in hot oil. I have read that some people are able to do this successfully, but you really need to make sure there are no bits of ice on the surface.

I'd also be concerned about whether the frozen middle would cook fully, but that's a minor concern when you're evacuating a burning kitchen.

 

[The Late Night Gourmet]

By the way, your filling looks delicious.

 

[Morning Glory]

...maybe partially defrosted would be better?

 

[GadgetGuy]

In the first place, a turkey, frozen or otherwise, it should no be deep fried indoors with a propane fryer!! Only an electric one.

 

[Cherry Kirschenbaum]

You should be fine to deep fry from frozen, restaurants do it all the time - deep frying frozen chips for example. Heat oil to 180°C-200°C and fry until golden and crisp

 

[Yorky]

I defrosted the frozen one until soft. My wife cooked it with four others and in my opinion there was no discernible difference between the taste nor the texture of the ones which were stored in the fridge. I've put another five in the freezer on aluminium foil.

 

[Morning Glory]

After researching a bit I am pretty sure that as @Cherry Kirschenbaum says, there is no need to defrost. There are even supermarket brands you can buy here which state, deep-fry from frozen.

 

[Cherry Kirschenbaum]

I defrosted the frozen one until soft. My wife cooked it with four others and in my opinion there was no discernible difference between the taste nor the texture of the ones which were stored in the fridge. I've put another five in the freezer on aluminium foil.

View attachment 20702

These look yummy and perfect colour

The issue with ice + hot oil is that ice = water, and water has a violent reaction when added to hot oil. Your samosas, even frozen, are not made of ice so you are safe (that said, I shall not be held responsible if your kitchen explodes )

 

[Yorky]

After researching a bit I am pretty sure that as @Cherry Kirschenbaum says, there is no need to defrost. There are even supermarket brands you can buy here which state, deep-fry from frozen.

Ah, but how are the supermarket brands frozen? Not in a domestic freezer I'm sure.

The one thing that I have is time. Unless I forget to defrost the food (and then I would just cook something else or go for a carry oot).

Or, if push comes to shove, just open another beer!

 

[rascal]

Yorky, as you know I make these too, for the freezer. I make fresh and freeze on a tray overnight so they are free flow. The next day I freeze in ice cream containers. I thaw them out about 1 to 2 hrs before cooking. I make 2 types, meat and vegetarian. I'm still undecided which one I prefer. Depends on the batch, they vary slightly. I serve with date and tamarind chutney and rhaita. I make about 30 in a batch. Mine are not as big as yours?

Russ

 

[Yorky]

I froze them on aluminium foil in the ice cube storage compartment (not much room in my freezer) then put them into plastic bags for long(ish) term storage. I agree with you about defrosting first - If deep frying from frozen I would have doubts that the insides would become hot enough before the phyllo burnt. If I'm eating them hot, I like them very hot! (same as chilli con carne).