Basic to Gourmet DEEP FRYER RECIPES Instruction Booklet Reverse Side
CONTENTS Tips and Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Fun and Different Ideas. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 RECIPES Beer Batter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Tempura Batter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Crumb Coatings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
• Oil temperature is crucial for deep frying. To avoid greasy, oil-saturated foods, the oil temperature must be between the temperatures 350°F and 375°F. The exception is frying potatoes, as you “blanch” them in oil first to cook the interior at a lower temperature, and then fry again at a higher temperature to achieve the crispy exterior. • When adding foods to the deep fryer it is important not to add too much at once.
RECIPES Crumb Coatings An alternative to batter is simply to coat the items you are frying with a crumb mixture. Beer Batter Makes 1½ cups 1 ½ 1 • Seasoned breadcrumbs cup unbleached, all-purpose flour teaspoon kosher salt cup beer Place flour and salt in a mixing bowl. Add the beer and stir with a whisk to incorporate. Let batter rest, covered with plastic, for at least ½ hour and up to 2 hours in the refrigerator before using.
Deep Fried Chicken Wings for One Makes 10 to 12 pieces, depending on size of wings ¼ ¼ 1 6 1 cup packed brown sugar cup kosher salt cup boiling water cups ice cubes pound chicken wings (about 5 or 6) * Place sugar, salt and boiling water in a large bowl; stir until sugar and salt are completely dissolved. Add ice cubes and allow the mixture to cool completely. Cut off wing tips (reserve for another use such as stock, or discard), and halve the chicken wings at the joint.
Sweet & Spicy Glaze Creamy Blue Cheese Dressing Makes 1¼ cups ¹⁄³ ¹⁄³ ¹⁄³ 2 2 1-2 Serve with Buffalo Wings and celery sticks cup apricot preserves cup orange marmalade (orange rinds finely chopped) cup ketchup tablespoons balsamic vinegar tablespoons Worcestershire sauce teaspoons Tabasco® or other hot sauce, to taste Place all ingredients in a medium bowl. Stir with a whisk until completely blended and homogenous. Add hot wings and toss to coat. Pour remaining sauce over wings to serve.
1-2 2 2 1 tablespoons finely chopped fresh ginger teaspoons soy sauce teaspoons sesame oil tablespoon rice vinegar 18 wonton wrappers water and cornstarch for sealing wontons Pour the vegetable oil in a 2-quart sauté pan over medium heat. Add the shallot, carrot, celery, and jalapeño and sauté for about 3 minutes, until vegetables soften slightly. Add the garlic, mushroom, and bell pepper and continue to cook for an additional 3 to 4 minutes.
Vegetable Tempura Makes 2 servings Tempura batter: 1 large egg yolk 1 cup ice water ¾ cup cake flour ¼ cup cornstarch ¾-1 Cajun Shrimp Makes 2 to 3 servings pound assorted sliced vegetables (i.e. green beans, asparagus, sweet potato, eggplant, onions, carrots, broccoli, cauliflower, zucchini) In a mixing bowl, whisk together the egg yolk and the ice water. Add the cake flour and cornstarch and whisk to incorporate the ingredients. The batter will appear lumpy.
minutes to drain, then transfer to the rack in the oven to keep warm while cooking the remaining shrimp. Serve with Creole Mustard Mayonnaise. Creole Mustard Mayonnaise Makes 1 cup ½ ½ cup Creole-style mustard cup light or regular mayonnaise containing the egg and cream mixture. Place the flour, salt, pepper, paprika, and cayenne in a separate mixing bowl. Remove a handful of the calamari from the egg and cream mixture, allowing any extra to drip back into the bowl. Place in seasoned flour.
Place the olive oil in a 10" skillet and place over medium heat. Add the peppers and onion and sauté for at least 5 minutes until the vegetables soften slightly. Stir in the garlic and salt and cook for another 5 minutes. Remove the vegetables from the heat and allow to cool for a few minutes. Once the vegetables are cool to the touch add them to the crabmeat. Add the eggs, panko, mayonnaise, Worcestershire, Dijon, Old Bay®, and dash or two of hot sauce if desired.
Potato Chips Corn, Scallion and Sweet Red Pepper Fritters Serves 2 1 Yukon Gold potato (about 8-9 ounces) kosher salt Slice potatoes very thin (about 1⁄16 to 1⁄8" thick) with a very sharp knife, mandoline, or food processor. Place potato slices in a bowl submerged in ice water and reserve for 15 minutes. Fill the Cuisinart™ Deep Fryer with vegetable oil to the Max fill line. Preheat to 300˚F. Dry potatoes well.
Add the corn, red pepper, green onion, and hot sauce to the batter. Cover with plastic wrap and allow to rest in the refrigerator for at least an hour and no more than 24 hours. Place cornmeal and buttermilk in a medium bowl and stir. Let stand for 15 to 20 minutes. Stir in flour, sugar, baking powder, baking soda, salt, and pepper. Add onion and egg, stir until blended and smooth. When you are ready to use the batter: Fill the Cuisinart™ Deep Fryer to the maximum level. Preheat to 375°F.
Deep Fried Sage & Prosciutto Ricotta Balls Makes 2½ cups to make about 20 balls 2 cups whole milk ricotta cheese, drained if there is visible whey ½ cup freshly grated Asiago cheese 2 ounces finely chopped prosciutto* 1 large egg, lightly beaten 2 tablespoons chopped fresh parsley 15-20 fresh sage leaves, finely chopped 1 clove minced garlic ½ teaspoon kosher salt ¼ teaspoon freshly ground pepper flour for dusting 2 eggs, beaten until smooth with 1 egg white 1½ cups fine panko breadcrumbs pure olive oil f
Continue to make the remaining ravioli. Keep prepared ravioli on a clean tray or cutting board and dust them with plenty of cornstarch. Once finished, cover in plastic. Fill the Cuisinart™ Deep Fryer to the maximum line with vegetable oil. Preheat to 375˚F. When oil is ready, fry ravioli 2 at a time. Do not overcrowd. Lower basket into oil and fry for about 1 to 2 minutes, until golden and crispy. Drain ravioli on layered paper towels and season lightly with salt.
Falafel Makes 8 falafel balls (¼ cup each) 1 ¼ 1 1 2 1 ¼ 1 ¾ ¼ cup dried garbanzo beans teaspoon baking soda tablespoon water clove garlic ounces onion teaspoon kosher salt teaspoon freshly ground pepper teaspoon cumin teaspoon ground coriander packed cup parsley Place garbanzo beans in a mixing bowl and cover them with water by 2 inches and leave to soak overnight. Drain the beans and place in the work bowl of a food processor fitted with the metal S-blade.
For Beer Battered Chicken Use the same amount of chicken and also cut into strips about 1 inch wide. Dip into rested Beer Batter (page 4), allowing excess batter to drip off the chicken. Fry in batches at 375˚F for about 4 to 6 minutes until golden and crispy. Drain on layered paper towels and season with salt and pepper. Continue with the remaining batches. Serve immediately. Try the beer battered chicken with Honey Mustard Sauce (page 6).
Apple Fritters Banana Chocolate Purses Serves 4 to 6 Makes 12 to 15 wontons 1 ½ 3 ½ ½ ½ 1-2 1 1 15 large egg, separated tablespoon granulated sugar tablespoons whole milk teaspoon pure vanilla extract cup unbleached all-purpose flour teaspoon baking powder firm apples, about 8 ounces (preferably Granny Smith), sliced cinnamon sugar for dusting In a mixing bowl, stir together the egg yolk and sugar.
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