Deni 9360 manual Buffalo Style Chicken Wings Cinnamon-Raisin Doughnuts, Corn Fritters

Buffalo Style Chicken Wings		Cinnamon-Raisin Doughnuts
Ingredients:		Ingredients:
1 lb. chicken wings		2 1/2 cups flour
2 tbsp. melted butter or margarine		1 1/4 cups sugar
1/2 cup chunky bleu cheese salad dressing		1/2 tbsp. salt
1 cup Louisiana hot sauce		1/2 cup milk
2 tbsp. white vinegar		1 package dry yeast
celery and carrot sticks		3 eggs
Method:		3/4 cup raisins
		1 tbsp. cinnamon
1. Fill the inner pot as directed. Preheat oil
		Method:
	to 325°F. Place frying basket into oil to
	preheat. Raise basket once preheated.	1.	In a bowl, combine 1 cup flour, 1/2 cup
2.	Combine hot sauce, vinegar, butter, and		sugar, and salt.
	set aside.	2.	In a small saucepan, warm milk and
3.	Pat wings dry. Place wings in deep frying		1tbsp. sugar to 85°F. If the liquid is too
	basket (fry in small batches) and carefully		hot it will kill the yeast. Add yeast to
	lower into the preheated oil.		warmed ingredients and allow to sit for
4.	Continue cooking until wings are well		5 minutes.
	cooked and crispy. Turn the unit off.	3.	Add yeast to flour and beat well for 3
5.	Drain wings and transfer to a bowl, add		minutes.
	enough sauce mixture to coat wings, place	4.	Add the eggs and oil and continue to beat
	onto plate and serve with celery and bleu		for 2 more minutes. Stir in raisins and the
	cheese on the side.		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
8			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 placed 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.