Presto Digital ProFry manual Jalapeño Kickers, Quesadilla Crispers, Crab Fritters

Jalapeño Kickers

12	fresh jalapeño peppers	2	tablespoons bread crumbs
	OR 1 (31⁄2-ounce) can	1⁄4	teaspoon onion salt
	jalapeño peppers	1⁄8	teaspoon garlic salt
	Cream Cheese	1⁄4	teaspoon vegetable oil
1⁄2	cup flour	1⁄4	cup flour
1	egg	1	teaspoon sugar
1⁄2	cup milk

Caution: Wear plastic gloves when working with peppers. Do not touch eye area.

To prepare fresh jalapeño peppers: rinse, cut in half lengthwise, remove seeds and stems, place in boiling water and remove after 2 minutes;

drain well. To prepare canned jalapeño peppers: drain, cut in half lengthwise, and remove seeds and stems.

Fill each pepper half with cream cheese until slightly rounded. Place 1⁄2 cup flour in separate bowl, set aside. In a second bowl, beat egg with milk. In a third bowl, prepare breading by combining bread crumbs, onion salt, garlic salt, and oil. Stir in flour and sugar until mixed thoroughly. Roll each pepper in flour, dip in egg mixture, and then cover with breading. For a heavier breading, dip in egg mixture again and cover with breading a second time. Gently set aside until ready to deep fry.

Deep fry at 375˚ approximately 1 to 2 minutes or until golden brown. (Tip: Remove immediately if cream cheese filling appears through the coating.) Place fried peppers on paper toweling. Serve warm. If desired, serve with salsa.

VARIATIONS: Substitute shredded cheddar cheese in place of cream cheese filling. Pack firmly. Or substitute a mixture of cream cheese and shredded cheddar cheese in place of cream cheese filling.

Quesadilla Crispers

1⁄4	pound fresh sausage	1⁄4	pound jalapeño jack cheese,
	(chorizo, Italian, etc.)		shredded (1-cup)
1	cup refried beans	8	(7-inch) flour tortillas
1⁄4	cup finely chopped onion	1	tablespoon flour
1⁄4	cup diced canned green	2	tablespoons cold water
	chilies, drained

Cook sausage until done, breaking it up as it cooks. Combine sausage, beans, onion, chilies, and cheese.

Makes about 11⁄2 cups.

Cut tortillas into quarters. Place about 1 teaspoon of bean mixture in center. Brush edges with mixture of flour and water. Fold in half and press to seal; keep covered as you work. Continue until all are made.

Makes 32.

Let stand 5 minutes before frying to allow edges to stick together. Deep fry 3 or 4 at a time at 375˚ for 2 minutes. Drain on paper towels. Alternate method: Cut tortillas into 8 pieces. Fry in hot oil. Heat bean dip and serve with fried chips.

Crab Fritters

1⁄2	green pepper, finely	6	ounces frozen or canned crab meat
	chopped (about 1⁄3 cup)	1	teaspoon sherry
1	garlic clove, minced	1	teaspoon paprika
3	tablespoons minced parsley	1⁄4	teaspoon cayenne pepper
2	tablespoons butter	1	egg, beaten with 1 teaspoon water
2	tablespoons olive oil		Flour
1⁄2	cup flour		Dry bread crumbs
1⁄2	cup milk

In saucepan, cook green pepper, garlic, and parsley in butter and olive oil until tender. Stir in flour. Add milk, stirring constantly, until mixture thickens. Shred crab meat, removing cartilage. Add crab, sherry, paprika, and cayenne pepper to milk mixture. Chill for 2 hours. Shape into 1-inch balls using a 1-tablespoon scoop. Roll in flour, then dip in egg and water mixture. Roll in crumbs. Refrigerate until time to serve. Deep fry 3 or 4 at a time at 375˚, turning once, until desired brownness is reached. Remove from oil and drain on absorbent paper. Repeat until all are fried.

Makes about 11⁄2 dozen.

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