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APPETIZERS
1. In the deep fryer, heat oil to 350°F degrees.
2. Cut tomatoes into almost ½ inch thick slices.
3. Mix flour, salt, pepper and seasoning salt in one bowl.
4. Mix eggs and milk in another bowl. Dip each tomato slice into the milk mixture, then
into the flour, back to the milk and then to the flour again, coating well.
5. Add battered tomato slices a few at a time, and cook for 5 to 6 minutes or until
golden brown.
3-4 large green tomatoes
2 cups flour
1 tbsp. salt
1 tbsp. pepper
FRIED GREEN TOMATOES
(Makes 4 Servings)
PREP TIME:
15 minutes
1 tbsp. seasoning salt
2 eggs
2 cups milk
2 quarts vegetable oil for frying
Preheat Temperature:
350°F
| Cook Time:
5-6 minutes
1. In the deep fryer, heat oil to 375°F degrees.
2. Slice onions ¼ inch thick and separate into rings.
3. Combine remaining ingredients in a bowl and stir just until dry ingredients are
moistened.
4. Dip onion rings into flour mixture.
5. Fry several at a time in a deep fryer until golden brown (about 5 minutes). Drain on
paper towel and sprinkle with salt.
6 medium white onions
1 1/8 cup sifted flour
GO
LDEN FRIED ONI
ON RINGS
(Makes 4 Servings)
PREP TIME:
10 minutes
½ tsp. salt
1 egg, slightly beaten
Preheat Temperature:
375°F
| Cook Time:
5 minutes
1 cup milk
1. In the deep fryer, heat oil to 350°F degrees.
2. Heat heavy 6-inch skillet until drop of water will sizzle. Grease lightly with corn oil
before cooking each skin. Hold skillet off heat; pour 2 to 3 tablespoons batter into
pan, moving and tilting pan while pouring. Pour excess back into bowl of batter;
return skillet to heat. Batter will set very quickly.
3. Cook just until set and edge curls slightly. Turn out onto dry kitchen towel until ready
to roll.
4. Place about 2 tablespoons filling in center of each skin; brush edge with remaining 1
beaten egg. Fold nearest edge over filling; fold over sides about 1 inch. Roll skin; seal
with beaten egg.
5. Pour enough of remaining corn oil into deep fryer to fill to minimum required
amount.
6. Add several egg rolls slowly into deep fryer; fry until lightly browned on all sides,
turning as needed.
7. Drain on absorbent paper. Repeat with remaining rolls. Yield: 15 egg rolls.
1 cup sifted flour
3 eggs
2 cups minced cooked shrimp
1 cup finely chopped celery
¼ cup minced bamboo shoots
SHRIMP EGG ROLLS
(M
akes 6 Servings)
PREP TIME:
35 minutes
¼ cup minced water chestnuts
1 tbsp. finely chopped onion
1 qt. corn oil
½ tsp. salt
¼ tsp. Accent (or shrimp bullion
Preheat Temperature:
375°F
| Cook time:
5 to 8 minutes
Skin:
Combine flour, 1-cup water and 2 eggs. Beat at low speed of electric mixer
for 5 minutes. Set aside for at least 15 minutes.
Filling:
Mix shrimp, celery, bamboo shoots, water chestnuts, onion, 2 tablespoons
corn oil and seasonings thoroughly.
Summary of Contents for EDF1550
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