2006 Deep Fryer Manual_3 11/21/06 11:01 AM Page 31
Fritter Batter
Enough batter for 1 pound of apples or bananas
INGREDIENTS
1 cup
1 tablespoon baking powder
1 pinch salt
1 pinch fresh ground white pepper
1 pinch cinnamon
1 pinch freshly grated nutmeg
1 large egg
1 cup buttermilk
1 pound apples or bananas
METHOD
1In a small bowl, sift together the flour, baking powder, salt, pepper, cinnamon and nutmeg. In a small bowl whisk together the egg and buttermilk. Whisk egg mixture into flour mixture. Let rest for 30 minutes before using.
2Heat oil in Deep Fryer to 350°.
3Peel and core apples (or peel bananas, if using). Cut into sticks about 1/4 inch wide by 2 1/2 - 3 inches long. Drop into batter. Carefully drop into hot oil with the basket lowered and fry until golden.
Vegetable Chips
INGREDIENTS
1 pound parsnips, peeled and trimmed
1 pound carrots, peeled and trimmed
1 pound beets, peeled and trimmed
1/2 pound baking potato, scrubbed clean, but not peeled 1/2 pound sweet onion, peeled
Peanut oil for frying
1/2 cup
fresh ground pepper
METHOD
1Slice the parsnips and carrots very thin lengthwise. Set aside on a paper towel. Slice the beets, potato, and onion into very thin round slices. Place the beets and potatoes into separate bowls of cold water. Be sure to dry them thoroughly before you deep fry them. Heat the Deep Fryer to 350°. Starting with the parsnips, drop a few at a time into Fryer basket and cook until lightly brown. Make sure both sides are brown, turning them if needed.
2Lift basket and drain. Remove to clean paper towels. Season while still hot. Repeat with remaining vegetables.
3For onion slices, dredge the onions in flour. Shake off excess flour. Fry and drain as above. For even browning, fry in small batches.
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