Parmesan Baked Tortellini Bite


1(9oz) package refrigerated cheese tortellini

1 cup vegetable or canola oil (amount will vary depending on pan size)

½ cup all-purpose flour

2 large eggs beaten

1 cup Fry Krisp Complete All Purpose Breading 


1 cup Fry Krisp Cracker Meal

¾ cup grated Parmesan Cheese

2 teaspoons parsley -chopped well

¼ teaspoon red pepper flakes

1 cup marinara sauce- heated


Mix together the Fry Krisp Complete All Purpose Breading OR Fry Krisp Cracker Meal with the Parmesan cheese, parsley, and red pepper flakes. Cook the tortellini until its near al-dente.  Drain. Coat each tortellini generously with flour. In a high walled skillet, pour enough oil to cover the apple slices completely – approximately 1 inch. Heat the oil over medium heat to an appropriate frying temperature (about 350 degrees). Dip each piece of tortellini into the beaten eggs, and then into the Breading OR Cracker Meal mixture. Add the tortellini, a few at a time to the oil and fry on each side for about 3 minutes or until golden brown. Remove from oil and immediately place on a plate lined with paper towel to drain off any excess oil. Serve warm with heated Marinara sauce.


Cinnamon Sugar Apple Puffs

A hand-held treat that tastes like warm Apple Pie


12 oz Fry Krisp Donut Hole Mix

¼ teaspoon ground nutmeg

Vegetable or canola oil- amount will vary depending on pan size

2 egg whites - beaten

4 Apples peeled and cored and sliced from the bottom up (Granny Smith or Gala work best)

½ cup sugar

½ teaspoon ground cinnamon



Prepare Fry Krisp Donut Hole Mix according to package directions to make a smooth batter. Add nutmeg to prepared Donut Hole Batter and combine. In a high walled skillet, pour enough oil to cover the apple slices completely – approximately 1 inch Heat the oil over medium heat to an appropriate frying temperature (about 350 degrees). Mix sugar with ground cinnamon and set aside. Pat apple slices dry and dip in prepared batter to coat thoroughly. Carefully place the battered apple slices in the hot oil and fry about 2-3 minutes or until golden brown on both sides. Remove from oil and immediately place on a plate lined with paper towel. Sprinkle hot apples with the sugar and cinnamon mixture. If desired, drizzle hot apple slices with Caramel or Butterscotch sauce

Smoked Venison Poutine


1 cup frozen cheese curds

¾ cup Fry Krisp Batter Mix

1 bottle of light lager beer 

2 potatoes cut into fries or chips

1 cup prepared chicken gravy


Green onion for garnish


Recipe by Krissie Mason from Outdoor Life Magazine and


Instagram: @krissemason


Preheat oil to 350 degrees. Mix up Fry Krisp Batter Mix to the consistency of a pancake batter and let sit for about 10 minutes. Meanwhile, fry potatoes and set aside to drain, and get your gravy to warming. Remove curds from the freezer, dust lightly with dry Fry Krisp Batter Mix, and drop curds one by one into hot oil. (I used a Lodge 9 quart cast iron dutch oven fitted with a handled fry basket.) About half way through frying curds, shake basket gently to separate any curds that are stuck together. When done, remove, and drain. Immediately build your poutine in layers, smother with gravy.

Apple fritter donuts

Apple Fritter Donuts


1 box Fry Krisp Donut Hole Mix

1 Tbsp cinnamon

1 Tbsp nutmeg

1 cup diced apple, peeled and diced

powder sugar

Brown Sugar Dipping Sauce


1 cup dark brown sugar

1/2 cup butter

1/4 cup heavy cream

1 tsp vanilla


Apple Fritter Donuts


  1. Heat oil in a frying pan to 375 degrees.

  2. Prepare Fry Krisp Donut Hole Mix according to the provided directions on the box.

  3. Mix the cinnamon, nutmeg, and dice apples in the prepared mix. Mix until well combined.

  4. Once the oil is heated, use a small scoop and place 6 donut holes in the oil to fry for 3-5 minutes. The centers must be completely cooked through. 

  5. Remove the cooked donut holes from the frying pan and place on a paper towel line plate or wire rack to cool.

  6. Once cooled, dust the donut holes with powder sugar

Brown Sugar Dipping Sauce


  1. Place brown sugar, butter and heavy cream in a medium sauce pan.

  2. Heat the the mixture until the brown sugar and butter are completely melted and combined.

  3. Once mixture is heated through completely, remove pot from the heat and add the vanilla.



1 box Fry Krisp Fish Fry Mix

1 lb tilapia fillets

1 tsp garlic powder

1 1/2 tsp ground cumin

1 1/2 tsp chili powder

1/2 tsp ground coriander

1/4 tsp cayenne pepper

2 avocados, sliced

Corn tortillas

Spicy jalapeno slaw

Cilantro-Lime sour cream

Canola oil for frying




4 cups green cabbage (1/2 large head), shredded

1 red bell pepper

1/2 cup chopped cilantro

2 jalapenos, seeded, minced

3 Tbsp olive oil

2 Tbsp freshly squeezed lime juice

1 1/2 tsp ground cumin

1/4 tsp cayenne pepper

salt and pepper to taste

Place all the ingredients in a large mixing bowl. Mix to combine. Cover the bowl with plastic wrap and place in the refrigerator for at least 1 hour. 



Fish Tacos


  1. Place Fry Krisp Fish Fry Mix in a bowl with garlic, cumin, chili powder, coriander, and cayenne pepper. Set aside.

  2. Heat a large frying pan with oil to 375 degrees.

  3. Take fish fillets and cut them into 2 inch pieces. Once the fillets are cut, place on a sheet pan and season both sides with salt and pepper.

  4. Put seasoned fish fillets in the fry mix and coat evenly.

  5. Place fish in hot frying oil (about 5 pieces at a time) until the are golden brown and the fish is cooked through.

  6. Let fish cool on a paper towel lined plate or a wire rack.

  7. Assemble fish tacos on the corn tortillas with avocado slices, topped with jalapeno slaw and cilantro lime sour cream.




1/2 cup sour cream

2 Tbsp chopped cilantro

1/4 tsp cumin

zest from 2 limes

salt to taste


Combine all ingredients in a medium mixing bowl. Mix until well combined and place in the refrigerator for at least one hour. 





1 lbs bacon

1 - 4oz can of chopped jalapenos

1 box Fry Krisp Hush Puppy Mix

3/4 cups of water

1 cup of shredded cheddar cheese

Canola oil for frying 

Photo credit Ryan Kerwin, JTV



  1. Turn on deep fryer to 275 degrees.

  2. Dice the bacon into small pieces and cook on medium heat.

  3. Once the bacon is half cooked, drain and add the can of chopped jalapenos to the skillet.

  4. Once the bacon is fully cooked strain and cool the bacon and jalapeno mixture.

  5. While the mixture is chilling, mix together the Fry Krisp Hush Puppy Mix and cool water.

  6. Once the bacon and jalapeno mixture is cooled, fold it into the hush puppy mix, along with 8oz of shredded cheddar.

  7. Scoop the batter using a 2-inch scoop and drop into the deep fryer.

  8. Once golden an brown, remove them from the fryer and drain them on a sheet tray lined with paper towel.




4 8-9 oz boneless, skinless, chicken breast

1 lb deli sliced ham

4 slices Swiss cheese

1 cup of Fry Krisp Batter Mix

3 eggs




  1. Pre-heat your oven to 325 degrees.

  2. Lay chicken breasts on your cutting board and then season and place plastic wrap over your chicken. Take a rubber mallet and pound the chicken breasts to ¼ of an inch being careful not to tear the chicken breast.

  3. Place one slice of Swiss cheese and 2 to 3 slices of ham on each of the chicken breasts.

  4. Roll the chicken breasts and place on a large plastic wrap sheet.

  5. Wrap the plastic tightly around the chicken breast to form a log.

  6. Twist the ends of the log so that it is sealed tight and then place in the freezer for 45 minutes.

  7. While chicken is setting, place the Fry Krisp Batter Mix in one bowl. In a separate bowl, whisk the eggs together.

  8. Pre-heat a deep skillet filled two to three inches of oil on medium heat.

  9. Once chicken becomes cold and firm, unwrap individual logs and place one at a time in bowl of Fry Krisp Batter Mix.

  10. Take one hand to roll and thoroughly cover the chicken log in the batter mix, then take your other hand and roll in egg wash.

  11. Replace back into the batter mix and cover thoroughly again, always keeping one hand wet and one hand dry.

  12. Pan fry in skillet for five to ten minutes or until golden brown.

  13. Finish them in the oven on a sheet tray for ten minutes or until internal temperature reaches 165 degrees.


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