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Buffalo Style Chicken Wings
Ingredients:
1 lb. chicken wings
2 tbsp. melted butter or margarine
1/2 cup chunky bleu cheese salad dressing
1 cup Louisiana hot sauce
2 tbsp. white vinegar celery and carrot sticks
Method:
1.Fill the inner pot as directed. Preheat oil to 325°F. Place frying basket into oil to preheat. Raise basket once preheated.
2.Combine hot sauce, vinegar, butter, and set aside.
3.Pat wings dry. Place wings in deep frying basket (fry in small batches) and carefully lower into the preheated oil.
4.Continue cooking until wings are well cooked and crispy. Turn the unit off.
5.Drain wings and transfer to a bowl, add enough sauce mixture to coat wings, place onto plate and serve with celery and bleu cheese on the side.
Cinnamon-Raisin Doughnuts
Ingredients:
2 1/2 cups flour
1 1/4 cups sugar
1/2 tbsp. salt
1/2 cup milk
1 package dry yeast
3 eggs
3/4 cup raisins
1 tbsp. cinnamon
Method:
1.In a bowl, combine 1 cup flour, 1/2 cup sugar, and salt.
2.In a small saucepan, warm milk and 1tbsp. sugar to 85°F. If the liquid is too hot it will kill the yeast. Add yeast to warmed ingredients and allow to sit for 5 minutes.
3.Add yeast to flour and beat well for 3 minutes.
4.Add the eggs and oil and continue to beat for 2 more minutes. Stir in raisins and the remaining flour. Cover and allow to double in bulk for 45 minutes.
5.When almost doubled, prepare for frying. Fill and preheat according to directions.
6.After the dough has doubled, stir dough to release air.
7.Fry in small batches. Spoon 2 tbsp. of mix into the heated oil. Fry for 2- 3 minutes.
8.Drain on paper towels and roll into sugar and cinnamon mixture.
Corn Fritters
Ingredients:
6 large corn on the cob, kernels removed
Batter:
3/4 cup flour
1/2 tsp. salt
1 egg + 1 yolk
1/4 tsp. white pepper
1/2 monterey jack cheese (shredded)
Method:
1. Fill the inner pot as directed. Preheat oil to 300°F. Place frying basket into oil.
2. Place corn into a bowl. Add the batter and mix well. The mixture should be very moist but not so fluid as to lose shape when places into the oil.
3. Carefully spoon mixture into the hot oil. Deep fry in small batches until puffy and golden. Time will vary according to size, but 2” fritter should take about 3 minutes.
4. Test one to make sure the centers are completely cooked. Drain on paper towels.
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