5
14. Empty the food into the colander, to drain further before serving.
15. Return the empty basket to the rim of the bowl.
16. If you want to cook another batch of food, check the oil level and top up as necessary.
17. Once finished, unplug the appliance.
HINTS AND TIPS
•
Adding food to the oil reduces the temperature of the oil.
•
If you add a little food, the temperature will recover quickly, and the food will be cooked properly.
•
When you put food into the appliance, you should see bubbles given off.
•
This is steam, formed when the moisture inside the food heats up.
•
The steam coming out of the food prevents oil from soaking into the food.
•
The food cooks uniformly – firm and crisp.
•
If you add too much food, the temperature will not recover, and your food will absorb oil.
COATINGS AND BATTERS
Coat all foods, except those high in starch, like potatoes and doughnuts. The coating protects the food,
helps prevent juices leaking into the oil, and gives a crisp tasty result. Generally, coatings won't stick to
frozen foods.
Seasoned flour
Thicker coatings don't stick well to wet/damp foods, so coat them first in seasoned flour. Use on its own to
coat small whole oily fish like whitebait.
Egg and breadcrumbs
Popular on fish, chicken, and scotch eggs, it gives an attractive, crisp, crunchy exterior. Ideal for foods that
are to be served cold, as it stays crisp for hours.
1.
Coat in seasoned flour, to dry the food. Dip in beaten egg, then breadcrumbs, repeat till fully coated,
press well, then shake off any excess.
2.
Fresh breadcrumbs give a rough appearance. Make dry breadcrumbs or raspings by baking scraps of
bread till golden, then crush or process to a fine crumb.
Basic batter
• 100g self raising flour
• 1 pinch salt
• water
Sift the flour into a bowl. Add the salt. Just before it’s needed, stir in enough water to form a smooth
batter.
Basic fritter batter
• 100g self raising flour
• 5ml vegetable oil
• 1 pinch salt
• water
Sift the flour into a bowl. Add the salt. Beat in the oil. Just before it’s needed, stir in enough water to form a
smooth batter.
Fritter batter with egg white
• 100g plain flour
• 150ml liquid
• 15ml vegetable oil
• 1 pinch salt
• 1 egg
The liquid can be water, milk, beer, sparkling water, etc.
Separate the egg. Sift the flour into a bowl. Add the salt. Stir in the egg yolk, then the liquid. Beat in the oil.
Just before it’s needed, whisk the egg white and fold into the batter.
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