Frypan Recipes
For recipes for your Classic Skillet see page 21.
Note: The temperature settings stated in these recipes are a guide only and will vary by model.
Corn Fritters | Serves 4 |
| Makes approx. 20 fritters |
1 cup self raising flour
½teaspoon bicarbonate soda
½teaspoon sweet paprika
½teaspoon ground coriander
²/³ cup buttermilk 2 eggs
2 cups corn kernels
1 small red capsicum, diced finely
3 small green onions, sliced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh coriander Sea salt
Freshly ground black pepper Olive oil
Tomato chilli jam, to serve
1.Combine flour, soda, paprika in a bowl; whisk through buttermilk and eggs to form a batter.
2.Combine corn, capsicum, green onions, parsley and coriander in a large bowl. Stir through the batter; season with salt and pepper.
3.Heat frypan on setting 8. Drizzle a little olive oil in frypan and spoon tablespoonfuls of mixture into pan. Cook fritters for
4.Serve with tomato chilli jam if desired.
Gyoza (Japanese Dumplings) Makes approx. 50
150g pork mince
150g chicken mince
2 tablespoons kecap manis (sweet soy)
1 teaspoon sugar
1 tablespoon mirin
1egg
2teaspoons sesame oil
2½ cups Chinese cabbage, shredded finely ¹/³ cup finely chopped water chestnuts
4 green onions, chopped finely
50 sheets gow gee wrappers vegetable oil for pan frying
Dipping Sauce
2 tablespoons kecap manis
1 tablespoon black vinegar
1.Combine all ingredients in a bowl and mix well.
2.Lay several sheets of gow gee wrappers out onto a bench top. Have a tray lined with baking paper ready to place the prepared gyoza onto.
3.Place a rounded teaspoon of filling into the centre of the wrapper. Moisten the edges with a little water. Fold the wrapper over the filling but before sealing carefully pleat on one side. The pastry will look plain on one side but have a small pleat on the other. Gently press the pastry to seal. Repeat with remaining wrappers.
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