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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Deep Fried Chicken Wings for One with Accompanying Sauces . . 5 Fried Vegetable Wontons. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6 Soy Dipping Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Vegetable Tempura . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Cajun Shrimp with Creole Mustard Mayonnaise . . . . . . . . . . . . . . . 8 Fried Calamari . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Crab Cake Fritters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Perfect French Fries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Potato Chips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Corn, Scallion, and Sweet Red Pepper Fritters . . . . . . . . . . . . . . . 11 Hush Puppies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Deep Fried Sage and Prosciutto Ricotta Balls . . . . . . . . . . . . . . . 13 Goat Cheese Ravioli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 Shrimp and Leek Ravioli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Falafel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Sesame Chicken Fingers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Sopaipillas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Apple Fritters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Chocolate Banana Purses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 TIPS AND HINTS · When frying food that is not coated in batter, make sure it is patted dry with paper towels, as excess moisture causes the oil temperature to drop. The smallest amount of water will also cause hot oil to spatter. · It is important to use clean oil when frying. We recommend changing oil after every time you fry. It is possible to fry in the same oil more than once, especially if you are frying mild, non-odorous foods such as vegetables. After you fry something with a distinct odor, such as fish, any foods you fry afterward will take on a similar flavor. For this reason when you prepare a dish like fish and chips you would want to fry the chips first. Any time the oil looks very dark after frying multiple times it is time to change it. Also, the smoking point (temperature when oil will burn) of the oil lowers with each use. · To filter oil for further use, wait until the oil is COMPLETELY cool, about 2 hours after frying. Pour the oil from the designated pouring spout into a container with a funnel lined with cheesecloth or a coffee filter to catch any debris. If reusing, store in a closed container in a dark and cool area. · Recommended oils for frying are all vegetable oils, canola oil, peanut oil, or grapeseed oil. Specialty nut oils (walnut, almond, hazelnut, etc.) have a lower smoking point (temperature when oil will burn) so they are not recommended or suggested for deepfrying. We do not suggest frying with nut oils other than peanut oil. · Olive oil is a healthy oil with great flavor, but extra virgin olive oil has a low smoking point and should not be used to deep fry at high temperatures unless it is blended with vegetable oil. Pure olive oil may be used as it imparts a good flavor, but do not fry above the temperature of 360°F. The ratio to fry with extra virgin olive oil is to blend ¼ part extra virgin to ¾ parts vegetable oil. It is never recommended to deep-fry with specialty nut oils such as walnut, sesame, or hazelnut. 2 · 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. Too much food will cause the temperature of the oil to drop, resulting in greasy rather than crispy food. Overcrowding the fryer basket will also result in uneven cooking. · The recipes will specify whether to place the food to be fried in the basket in either the up or down position. When adding food to the deep fryer in the down position, be very careful not to drop anything into the hot oil, causing it to splash upward. Instead, gently ease ingredients into the oil right at the oil's surface with a pair of tongs or a perforated skimmer. · It is best to season fried food with salt and pepper once it has drained on paper towels after frying and while it is still hot. Deep-fried foods are best when served immediately after cooking and draining. If you are frying large amounts of food, keep your oven preheated to 200°F. This way you can keep fried food on a wire rack set on a jelly-roll pan in the oven once it has been fried, to keep it warm for serving. · Always remove small food particles from the oil with a large, round slotted spoon or spider. · Always have your ingredients ready to go as soon as your oil is at the correct temperature. · When frying for an extended amount of time, be sure oil returns to required temperature before frying each batch. It is also important to keep the oil at the recommended level for each recipe, adding more oil as needed ­ remember, when foods are fried at the proper temperature, minimal oil is absorbed. · The best way to clean unit is to add 2 tablespoons of baking soda and water to the fill line and boil for 5 minutes. We recommend cleaning with baking soda after each use (each time you change oil). See "Cleaning and Care" section, page 5 in instruction booklet. FUN AND DIFFERENT IDEAS TO TRY IN THE DEEP FRYER Fried cheeses are great on top of a salad or as a new addition to a cheese plate. Try deep frying cheese ­ take Camembert, Brie or chèvre, slice into wedges or individual portions, dip in beaten egg whites and then roll in panko breadcrumbs seasoned with ½ teaspoon of salt and ½ teaspoon of pepper and a teaspoon of herbs de Provence. Place cheese in freezer for at least ½ hour to firm and set the coating. Fry at 375°F for 1 to 2 minutes until golden. Drain on paper towels and serve immediately. Thinly julienne leeks and fry at 375°F. Remove when golden, after 1 to 2 minutes. Drain on layered paper towels and season with salt. Serve alongside or on top of meats, fish, salads, or even mashed potatoes for a delicate crunch. For crispy noodles, cut egg roll wrappers into strips and deep fry at 375°F until golden brown, about 1 to 2 minutes. Drain on layered paper towels and season with salt. For tortilla chips, cut corn tortillas into quarters and deep fry at 375°F until golden brown, about 3 to 4 minutes. Drain on layered paper towels and season with salt. For croutons, cut day-old bread into cubes. Fry at 375°F until golden brown, approximately 1 to 2 minutes. The following versatile batters can be used for chicken, fish, seafood, and vegetables. ©2006 Cuisinart® is a registered trademark of Cuisinart Any trademarks or service marks of third parties used herein are the trademarks or service marks of their respective owners. 3 RECIPES Beer Batter Makes 1½ cups Crumb Coatings An alternative to batter is simply to coat the items you are frying with a crumb mixture. Some examples of crumb mixtures are: · Seasoned breadcrumbs · Panko breadcrumbs (Japanese breadcrumbs that are coarser than regular breadcrumbs ­ they impart a crunchy texture) · Graham cracker crumbs · Cornflake crumbs A standard way to coat items to be fried is to first dredge them in flour, shaking off any excess, then dredge in beaten egg, shaking off excess, and finally, dredge in the crumb mixture of your choice, also shaking off the excess. It is sometimes recommended to refrigerate the breaded items for at least ½ hour before frying (this helps the crumbs stick to the item being fried). Follow the directions for frying given in the recipe. 1 ½ 1 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. Tempura Batter Makes about 1½ cups 1 1 ¾ ¼ egg yolk cup ice water cup cake flour cup cornstarch In a mixing bowl, stir together the egg yolk and ice water until well combined. Stir in both cake flour and cornstarch; the batter will be lumpy. Let batter rest, covered, for about 1 hour in the refrigerator before using. 4 Deep Fried Chicken Wings for One Makes 10 to 12 pieces, depending on size of wings SAUCE SUGGESTIONS FOR DEEP FRIED CHICKEN 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) * Buffalo Sauce Makes about 1 cup ­ enough for 3 pounds Deep Fried Wings 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. Place in the cooled brine and add cold water to cover. Cover and refrigerate at least one hour or overnight. This is "brining" the meat, which produces a moist, juicy wing. If you are in a rush, this step can be omitted. Fill the CuisinartTM Deep Fryer to the maximum line with vegetable oil. Preheat to 375°F. While the oil is heating, drain the chicken wings and dry them well (the oil will splatter if the wings are at all wet). Prepare your favorite sauce. Working in batches of about 5 to 6 wing halves at a time, fry in hot oil until deep golden brown and crispy and no signs of pink show when pierced at the bone, about 9 to 12 minutes (depending on size of wings). Lift basket and let oil drain out. With a pair of tongs, place wings on layered paper towels to drain. Repeat with remaining wings until all wings have been cooked. When all wings are cooked, add to the bowl of sauce and toss to coat completely. Transfer to a dish and pour any remaining sauce over wings or place in a small bowl for dipping. *This recipe can easily be doubled. When ready to fry, preheat oven to 200°F. Place a wire cooling rack on a jelly-roll pan. Once the first batch of wings is cooked, transfer them to the wire rack on the jellyroll pan and keep warm in the preheated 200°F oven. Repeat as necessary. Once all wings are cooked, toss in the pre-made sauce. ¹/³ ½ 1 cup unsalted butter, melted cup Louisiana hot sauce (such as Frank's Louisiana Red Hot!TM) tablespoon cider vinegar 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. Asian Mahogany Sauce Makes about 1¼ cup ½ 2 ¹/³ ¼ 3 1 1 ½ cup soy sauce tablespoons sherry cup hoisin sauce cup plum sauce tablespoons rice vinegar tablespoon honey clove garlic, minced tablespoon fresh ginger, minced Place all ingredients in a saucepan over medium heat. Bring to a boil and then reduce to a simmer for about 5 minutes. Add hot wings and toss to coat. Pour remaining sauce over wings to serve. 5 Sweet & Spicy Glaze Makes 1¼ cups Creamy Blue Cheese Dressing Serve with Buffalo Wings and celery sticks Makes about 2 cups dressing. ¹/³ ¹/³ ¹/³ 2 2 1-2 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 ½ 1 ½ ¹/³ ¾ ½ ¼ 3 Honey Mustard Sauce Makes 1 cup clove garlic, peeled and chopped ounce shallot, peeled and chopped cup nonfat yogurt cup lowfat buttermilk cup lowfat mayonnaise teaspoon dry mustard teaspoon Worcestershire sauce teaspoon white pepper ounces crumbled blue cheese dash Tabasco® or other hot sauce, to taste ½ ½ ½ cup honey cup ...