…
RECIPES
… …
BATTER VARIETY:
The following are a few quick recipes for different kinds of batter to use with a variety
of foods to fry up in the deep fryer for a delicious meal.
Beer Batter:
Mix together 1 ½ cups of flour and 1 ½ cups of any kind of beer in a large mixing
bowl. Cover the bowl after mixing and allow the batter to sit at room temperature for
approximately 3 hours. When ready to fry, dip desired food into the batter and follow
the directions for frying battered foods in this booklet.
Egg Batter:
Combine 2 egg yolks, ¾ cup of flour, 1-½ teaspoons of vegetable oil, ½ teaspoon of
salt and 1 cup of milk. Mix thoroughly. Add more milk if desired to adjust the density
of the mixture. When ready to fry, dip desired food into the batter and follow the
directions for frying battered foods in this booklet.
Egg Coating:
Combine 2 whole eggs with 1-½ teaspoons of vegetable and a pinch of salt and
pepper to taste. When ready to fry, dip desired food into the mixture and follow the
directions for frying foods in this booklet.
Extra Crispy Coating:
Beat together ½ cup milk and one whole egg in a small mixing bowl. In a separate
bowl, mix together ½ cup of flour and any of your favorite seasonings such as salt,
pepper, chili powder, garlic powder, etc. When read to fry, dip desired food into the
wet mixture first, then dip into the dry flour mixture. Then follow the directions for
frying foods in this booklet.
Bread Crumb Coating:
Beat together 1 ½ teaspoons of vegetable oil and 2 egg yolks in a small mixing bowl.
IN a separate bowl, mix together ½ cup of bread crumbs, 1/3 cup of flour plus any of
your favorite seasonings such as salt, pepper, chili powder, garlic powder, etc. When
read to fry, dip desired food into the wet mixture first, then dip into the dry bread
crumb mixture. Then follow the directions for frying foods in this booklet.
TIPS FOR FRYING FOOD WITH BATTER COATING:
Make sure food is always sliced thinly and evenly. This helps the food
to be fried evenly.
Shake off any excess flour or bread crumb coating to prevent any
clumps to form when frying.
If you wish to use the basket when frying foods coated with batter, it is
recommended to lower the basket into the hot oil first and then gently
and carefully place battered foods into the oil directly. This will prevent
the batter from catching and sticking to the wiring of the basket.
Never fill the basket more than 2/3 full. In order to cook evenly, the food
needs space for the frying oil to fry each side.
10
BEIGNETS
:
Vegetable oil for frying
1 c. all-purpose flour
4 tsp. sugar
1/4 tsp. nutmeg
1 c. water or milk
1/3 c. butter
1/4 tsp. salt
1 tsp. vanilla extract
4 eggs, at room temp.
In a large heavy skillet or deep-fat fryer, heat 3 inches oil to 350 degrees.
Meanwhile, combine flour, sugar and nutmeg, set aside. In medium saucepan
heat water or milk, butter and salt over medium heat until boiling and butter is
melted. Add vanilla, then add flour mixture all at once.
Stir briskly with a wooden spoon until mixture leaves sides of pan and forms a
ball. Continue stirring a few minutes more to dry.
Remove from heat and beat until slightly cooled.
Add eggs, one at a time, beating well after each addition. Using 2 spoons,
shape a generous tablespoon dough into an oblong and drop into hot oil.
Fry 3 or 4 at a time, turning beignets as they rise to the surface. Fry 3 to 4
minutes, until golden brown.
Drain on paper towels and sprinkle immediately with sifted confectioners'
sugar. Repeat with remaining batter.
Makes about 2 dozen beignets
SHRIMP EGG ROLLS:
1 c. sifted flour
3 eggs
2 c. minced cooked shrimp
1 c. finely chopped celery
1/4 c. minced bamboo shoots
1/4 c. minced water chestnuts
1 tbsp. finely chopped onion
1 qt. corn oil
1/2 tsp. salt
1/4 tsp. Accent
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.
Mix shrimp, celery, bamboo shoots, water chestnuts, onion, 2 tablespoons
corn oil and seasonings thoroughly.
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.
Cook just until set and edge curls slightly. Turn out onto dry dishtowel until
ready to roll.
Place about 2 tablespoons filling in center of each skin; brush edge with
beaten egg. Fold nearest edge over filling; fold over sides about 1 inch. Roll
skin; seal with beaten egg. Pour enough of remaining corn oil into deep fryer or
skillet to fill 1/3 full.
Heat over medium heat to 375 degrees or until 1-inch square of bread turns
brown in 10 seconds.
Add several egg rolls slowly; fry until lightly browned on all sides, turning as
needed. Drain on absorbent paper. Repeat with remaining rolls. Yield: 15 egg
rolls.
FUNNEL CAKE:
