Wolfgang Puck BDFR0060 manual Rosettes, Italian Frito Misto

HSN_DeepFryerManual 6/21/10 10:48 AM Page 47

Rosettes

Makes about 25

INGREDIENTS

1 cup whole milk

1 large egg

1/8 teaspoon kosher salt

2 tablespoons granulated sugar

1 teaspoon vanilla extract

1/8 teaspoon butter vanilla extract 1 cup all purpose flour

Oil for frying

Powdered sugar, for sprinkling

METHOD

1Preheat peanut oil in Deep Fryer to 365°.

2In a bowl, whisk together the milk, egg, salt, sugar, vanillas and flour until smooth. Pour mixture through a fine strainer to ensure that it is perfectly smooth.

3Assemble rosette iron with the design you prefer. Heat rosette iron in Deep Fryer oil for 1 minute to heat and season it. Remove and blot lightly with a paper towel.

4Carefully dip rosette iron into batter so that the batter is 3/4 of the way up the mold. It is important not to cover the mold completely with batter or it will not cook correctly.

5Lower battered rosette iron into Deep Fryer oil and submerge for one minute until it floats free from the iron. Continue cooking until bottom is brown.

6Use tongs or a chop stick to carefully turn rosette over to brown other side.

7While this one is cooking you can prepare and dip another rosette.

8When browned on both sides, remove and drain onto absorbent paper. Sprinkle with powdered sugar while still warm.

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

Italian Frito Misto

4 - 6 Servings

INGREDIENTS

1/2 pound cleaned squid, tubes and tentacles 1/2 pound large scallops, halved

1/2 pound shrimp, peeled and deveined 1/2 pound fresh, small sardines, cleaned 12 fresh basil leaves

12 fresh sage leaves

11/2 cups whole milk

2 large eggs, beaten

1cup all-purpose flour 1/2 cup cornstarch

2 teaspoons kosher salt

1teaspoon fresh black pepper Oil for frying

Lemon wedges, for serving

METHOD

1Rinse the squid under cold water and pat dry with paper towels.

Cut the squid tubes into 1/4-inch rings. Place in refrigerator for about 30 minutes.

2Pat the scallops and shrimp dry with paper towels. Combine milk, eggs, sage and basil in large bowl. Add the scallops, shrimp and sardines to it, stir to coat and refrigerate for 30 minutes.

3Preheat peanut oil in Deep Fryer to 375°.

4Combine flour, cornstarch, salt, and pepper in a shallow bowl and mix with a fork. Coat the squid with the flour mixture, shaking to remove excess.

5Carefully place a handful of coated squid into the Fryer basket and lower into heated oil. Fry the squid for 2 - 3 minutes or until golden brown. Remove and drain on absorbent paper, salt to taste. Repeat with remaining squid.

6Coat the shrimp and scallops with flour mixture shaking to remove excess. Carefully place in fryer basket, a handful at a time. Lower into heated oil, and cook for 3 - 4 minutes until golden brown. Remove and drain on absorbent paper, salt to taste. Repeat with remaining shrimp and scallops.

7Serve warm with lemon wedges.

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

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