Oster CKSTDFFM15-B When you are ready to, Apple Fritters, Beer Batter for Fish or Chicken

RECIPES

APPLE FRITTERS

3 cups all-purpose flour	4 tablespoons cooking oil
2 teaspoons baking powder	1 teaspoon vanilla extract
½ teaspoon salt juice of	1 orange (⅓cup)
1 cup sugar	1 cup chopped apple
1 egg, lightly beaten

Preheat oil to 375° F. Combine flour, baking powder, salt and sugar; set aside. Combine egg, cooking oil and vanilla. Combine dry and liquid ingredients and stir to blend thoroughly. Add orange juice and apple and mix well. Drop from teaspoon into hot oil. Fry about 2 minutes or until crisp and very brown. Remove from oil and drain. Dust with powdered sugar or a mixture of granulated sugar and cinnamon; serve at once.

BEER BATTER FOR FISH OR CHICKEN

2 eggs (separated)	¼ teaspoon ground black pepper
1 tablespoon oil or butter	1 ⅓cups all-purpose flour
1 teaspoon salt	¾ cup flat beer

For fresh fish, preheat oil to 320° F. For boneless chicken breasts, preheat oil to 375° F. Beat egg yolks with oil/butter, salt and pepper. Alternately add the beer and flour to mixture. Beat ingredients well and refrigerate for 3 to 12 hours.

When you are ready to

use mixture, carefully fold in 2 stiffly beaten egg whites. Pat fish or boneless chicken breasts. Coat lightly with flour then dip into beer batter. For fish, place fish in hot oil and fry for 10 minutes, or until golden brown. For chicken, place boneless chicken breasts into hot oil and fry for 8 minutes or until golden brown.

10www.oster.com

DEEP FRIED CHICKEN

1 fryer chicken (2½-lbs.), cut up	¼ teaspoon salt
1½ cups all-purpose flour	1¼ cups milk

1 teaspoon seasoned salt

Preheat oil to 360° F. Combine flour and seasonings. Dip chicken pieces in flour, then milk, then flour again. Fry for 20 minutes or until golden brown and done.

CHICKEN KIEV

4 whole boneless, skinless chicken breasts	1 stick butter or margarine
1 tablespoon chopped onion	½ cup flour
1 tablespoon chopped parsley	1 egg, beaten
1½ teaspoons salt	1 cup fine, dry bread
	crumbs

Preheat oil to 375° F. Place chicken breasts between two pieces of plastic wrap. Pound with wooden mallet to flatten to 1⁄4-inch thick. Remove plastic. Combine onion, parsley and salt and sprinkle on chicken. Cut butter into 8 pieces. Place a piece of butter on seasoned chicken toward one end. Roll as jelly roll, starting at end with butter, tucking in sides of meat. Press to seal well. Secure with toothpicks. Dust with flour, dip in beaten egg, then roll in bread crumbs. Chill rolls of chicken thoroughly (at least one hour). Place rolled chicken in a single layer in fry basket. Lower and cook 5 to 8 minutes or until brown. To test for doneness, remove a piece of chicken from the oil. When fork can be inserted with ease, chicken is done.

www.oster.com 11

CKSTDFFM15-B_13ESM1.indd 11-12

5/24/13 3:50 PM