Sunbeam 3241, 3240 manual Potatoes

1 cup water

		RECIPES
DEEP FRIED CHICKEN		tsp chicken seasoning
1	chicken cut into pieces
1	cup flour	l-112 tsp salt
Oil		tsp pepper

Season the chicken with salt and pepper. In a plastic bag, pour 1 cup flour, l-112 tsp. of salt. Place 4 to 5 pieces of chicken into the bag and shake until the pieces are well covered. Preheat the oil in the Deep Fryer. Place the bigger pieces of chicken in the Deep Fryer, followed by the smaller pieces. When chicken is cooked and golden brown, remove from oil and let drip in the frying basket to remove excess oils.

FRENCH FRIED ONION RINGS OR SHOESTRING ONIONS

Skin and cut crosswise into l/4-inch slices or shred paper thin: 2 large onions

C o m b i n e : 1 cup milk

Soak the onions in this for l/2 hour. Drain them, spread them on absorbent paper and dredge them

with Fritter Batter for Vegetables (recipe on page 13). Fry in a deep fryer, preheated to 350°F - 370°F until light brown. Drain on absorbent paper.

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POTATOES

DEEP FRIED SWEET POTATOES

Wash then par-boil for 10 minutes: Large sweet potatoes

Pare and cut them into strips. Fry the sweet potato strips in the deep fat until they are a golden brown, Drain them on absorbent paper. Sprinkle with salt, brown sugar or freshly grated nutmeg.

To flambe, just before serving, put the drained potatoes in a pan. Sprinkle over them:

2 tablespoons warm brandy, applejack or rum. Light and tilt the pan back and forth until the flame burns low,

POTATO PUFFS

Preheat deep fryer to 385°F.
Combine:	l/4 teaspoon salt
l/2 cup sifted flour
1 teaspoon double-acting baking powder

Add and mix:

1 cup mashed potatoes

The potatoes should be soft at room temperature. If they are not, add a little hot milk or water and beat. Add:

1 slightly beaten egg1 teaspoon minced parsley Drop by spoonfuls into hot fat. Fry to a golden brown. Drain on absorbent paper.

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