8
®
7. Fr y 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:
6large corn on the cob, kernels removed
Batter:
3
/4cup flour
1
/2tsp. salt
1egg + 1 yolk
1
/4tsp. white pepper
1
/2monterey jack cheese (shredded)
Method:
1. Fill the inner pot as directed. Preheat oil
to 300°F. Place frying basket into oil.
2. Place cor n 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.
Cinnamon-Raisin Doughnuts
Ingredients:
21
/2cups flour
11
/4cups sugar
1
/2tbsp. salt
1
/2cup milk
1package dry yeast
3eggs
3
/4cup raisins
1tbsp. cinnamon
Method:
1. In a bowl, combine 1 cup flour, 1
/2cup
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
5minutes.
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 fr ying.
Fill and preheat according to directions.
6. After the dough has doubled, stir dough
to release air.
Buffalo Style Chicken Wings
Ingredients:
1lb. chicken wings
2tbsp. melted butter or margarine
1
/2cup chunky bleu cheese salad dressing
1cup Louisiana hot sauce
2tbsp. 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 dr y. Place wings in deep frying
basket (fry in small batches) and carefully
lower into the preheated oil.
4. Continue cooking until wings arewell
cooked and crispy. Turn the unit off.
5. Drain wings and transfer to a bowl, add
enough sauce mixtureto coat wings, place
onto plate and serve with celery and bleu
cheese on the side.