RECIPES
Shoestring fries
Oil for deep frying
4potatoes
1.Fill deep fryer with oil to the 'MAX' level and and set the temperature to 320°F.
2.While waiting for oil to heat, peel and cut potatoes into thin straws and soak in water to prevent discoloration. When ready to cook, drain potatoes and pat dry with paper towel.
3.Deep fry potato straws in two batches for
4.Increase the temperature to 375°F and cook the fries for
NOTE:
Allow oil to thoroughly reheat and potato straws to drain thoroughly in between frying. Frying the fries the first time at a lower temperature cooks the interior, while frying the fries at a higher temperature the second time provides a crispy exterior.
NOTE:
For best results on large volumes
of fresh cut French Fries, remove the Fries from the oil for 1 minute after they have been cooking for 1 minute. This allows the oil to recover from its initial temperature drop more quickly and will result in crisper Fries.
TIP:
Use “baking” potatoes for deep frying (ie desiree and pontiac potatoes). “New potatoes” are not recommended due to their high water content.
Deep fried mushrooms
Oil for deep frying
24 button mushrooms (approx 7oz/200g), stalks trimmed
1 egg, beaten
1 tablespoon milk
1 cup of fresh breadcrumbs
1.Fill deep fryer with with oil to the
'MAX' level and and set the temperature to 320°F.
2.Coat mushrooms in combined egg and milk mixture, then breadcrumbs.
3.Deep fry mushrooms in two batches until golden, approximately 5 minutes allowing the oil to recover to the correct temperature between each batch. Place basket in 'Load or Drain' position, and allow excess oil to drain from food.
Serving suggestion: Serve as an accompaniment to chicken, or as a fingerfood idea served with a dipping sauce of sour cream and chopped chives.
NOTE:
When cooking foods coated with batter, lower the frying basket into the hot oil then carefully add coated food directly into the oil using metal tongs.
Placing coated food directly into the frying basket can cause some of the batter to adhere to the frying basket.
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