6
Recipes
Raw French Fries (Double Fry Method)
Cut scrubbed potatoes into ¼ to ½ inch thick strips. Place into large bowl and cover with hot, tap water. Soak potato strips for 15 minutes
or until ready to fry. Rinse, drain, and pat dry with paper towels.
Because raw fries contain a high percentage of moisture, extreme care must be used when deep frying. Thoroughly dry raw fries before
deep frying. Do noT USE ThE FRyER CoVER.
Fill the basket ½ rather than
¾
full.
Slowly lower the filled basket into the oil. If
the oil starts to boil up too quickly, lift the basket out of the oil for a couple of seconds, then lower it again. Repeat as necessary until the
basket is completely lowered into the fryer.
Fry at 350°F for 3 to 4 minutes until fries are cooked through but not browned. Drain; let stand to cool for at least 10 minutes, but not
more than 2 hours. Just before serving, fry potatoes at 375°F for 10 to 12 minutes or until golden brown.
Crispy Coating
½ cup milk
Flour
1 egg, beaten
Salt and Pepper
Beat milk and egg together. Combine flour and seasonings. Dip food into milk-egg mixture, then coat in seasoned flour. Fry food according
to timetable on page 5.
Milk Batter
1 cup flour
2 eggs, beaten
1½ teaspoons baking powder
½ cup milk
½ teaspoon salt
Sift together flour, baking powder, and salt. Add eggs and milk. Stir batter until smooth. If a thinner batter is desired, add more milk. Dip
food in batter and fry according to timetable on page 5. For best results, fry milk battered foods without the fry basket.
Beer Batter
1½ cups flour
1½ cups beer
Thoroughly combine flour and beer in a large bowl. Cover and allow the batter to sit at room temperature for 3 hours or longer. Dip food
in batter and fry according to timetable on page 5. For best results, fry beer battered foods without the fry basket.
Quesadilla Crispers
¼ pound fresh sausage
(chorizo, Italian, etc.)
¼ pound jalapeño jack cheese,
shredded (1 cup)
1 cup refried beans
8 (7-inch) flour tortillas
¼ cup finely chopped onion
1 tablespoon flour
¼ cup diced canned green
chilies, drained
2 tablespoons cold water
Cook sausage until done, breaking it up as it cooks. Combine sausage, beans, onion, chilies, and cheese.
Makes about 1½ cups.
Cut tortillas into quarters. Place about 1 teaspoon of bean mixture in center. Brush edges with mixture of flour and water. Fold in half
and press to seal; keep covered as you work. Continue until all are made.
Makes 32.
Let stand 5 minutes before frying to allow edges to stick together. Deep fry 3 or 4 at a time at 375°F for 2 minutes. Drain on paper towels.
Apple Pie Fritters
1 cup all-purpose flour
1 tablespoon butter, melted
2 tablespoons sugar
½ tablespoon ground cinnamon
1½ teaspoons baking powder
4 tablespoons sugar
¼ teaspoon salt
3 to 4 apples, peeled, cored, sliced
¼ inch thick
⅔ cup milk, minus 1 tablespoon
1 tablespoon brandy
2 teaspoons ground nutmeg
1 egg yolk
2 egg whites
In medium bowl, mix together flour, sugar, baking powder, and salt. In a second bowl, whisk together milk, brandy, egg yolk, and melted
butter. Gradually stir into dry ingredients until smooth. Set aside.
Mix together cinnamon and sugar. Sprinkle over both sides of apple slices, saving remainder to dust over finished fritters. Sprinkle slices
lightly with nutmeg.
In clean bowl, beat egg whites until stiff, but not dry. Fold into reserved batter. Dip several apple slices into batter to coat evenly, letting
excess drip off. Carefully place 1 to 2 slices at a time into preheated oil. Deep fry at 375°F for 3 to 4 minutes, turning once. Drain on
paper towels. Sprinkle both sides with reserved cinnamon and sugar mixture. Best served warm.
