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DF-1241 Deep Fryer
Portabella Mushrooms
Serves 2 to 4
6 oz. Sliced Portabella mushrooms
2 large Eggs
2 Tbsp. Milk
6 to 8 Tbsp. Seasoned dry bread crumbs
1 tsp. Italian herb seasoning
Preheat vegetable oil to low, 325°F., until red light turns off.
Arrange mushroom slices in a shallow bowl.
Combine eggs and milk in a small bowl; whisk until blended. Pour over mushroom slices. Allow to stand 5 minutes,
turning each piece over once, to soak up egg mixture. Measure breadcrumbs into a shallow bowl, add seasoning and
stir until mixed.
With tongs dip each mushroom slice into crumbs, turning to coat evenly. Set each slice on a plate and repeat process
until all mushroom slices are coated.
Raise basket. Open lid; place half the slices in basket. Close lid; lower basket. Deep Fry 2-1/2 minutes. Raise basket.
Open lid; with tongs turn slices over. Close lid; lower basket and Deep Fry 2 to 3 minutes until browned and
mushrooms are tender. Raise basket. Open lid; with metal spatula remove slices onto paper towel. Repeat Deep Fry
process with remaining slices.
Serve hot.
Chimichangas
Makes 12
8 oz. Shredded cooked beef or chicken
3/4 Cup Salsa, well drained
2 oz. Shredded Monterey Jack cheese
1 Tbsp. Taco seasoning
1/2 tsp. Cumin
12 (8-inch) Flour tortillas
Sour cream, to serve
Guacamole, to serve
Preheat vegetable oil to high, 375°F., until red light turns off.
Combine meat, salsa, cheese and seasonings in a medium bowl; stir until well mixed.
Spoon 1/4 cup meat mixture onto center of tortilla. Spread lightly to within 1-1/2 inches of bottom and side edges.
Fold up bottom edge to center; then fold in each side. Fold top down to encase filling; secure with wooden pick. Repeat
process until all Chimichangas are made.
Raise basket. Open lid; place 3 to 4 Chimichangas in basket. Close lid; lower basket. Deep Fry 3 minutes. Raise basket.
Open lid; with tongs turn Chimichangas over. Close lid; lower basket and Deep Fry 2-1/2 to 3 minutes until evenly
browned. Raise basket. Open lid; with tongs remove Chimichangas onto paper towel. Repeat Deep Fry process with
remaining Chimichangas.
Serve hot with sour cream and guacamole. Remove wooden pick before eating.
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