HSN_DeepFryerManual 6/21/10 10:48 AM Page 49
Drop Donuts
Makes about 2 dozen
INGREDIENTS
1/2 cup granulated sugar 1/2 teaspoon kosher salt
A few gratings of fresh nutmeg
2 1/4 teaspoons baking powder
2 cups all purpose flour, sifted 1/3 cup whole milk
1/4 cup heavy whipping cream 2 large eggs
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar Canola oil, for frying
Powdered sugar or cinnamon sugar, for rolling
METHOD
1In a large mixing bowl whisk together the sugar, salt, nutmeg, baking powder and flour. Stir in the milk, cream, eggs and vanilla and vinegar.
2Preheat peanut oil in Deep Fryer to 350°.
3Using a small ice cream scoop or two spoons, scoop up batter drop dough by tablespoon bits into oil. Fry for about 4 minutes, turning donuts over once.
4Remove finished donuts and drain on an absorbent towel.
5Roll in sugar as desired and eat while hot.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Falafel
Makes 18 Falafel
INGREDIENTS
1
6 cloves peeled garlic
1 teaspoon dried chili flakes
2 teaspoons whole cumin seed
1 tablespoon whole coriander seed
1/2 cup each, fresh Italian parsley leaves and cilantro leaves 2 tablespoons tahini
1 tablespoon fresh lemon juice
1 teaspoon baking powder
1 tablespoon kosher salt
METHOD
1Soak chickpeas for 12 hours in cold water and then rinse but do not cook.
2Preheat peanut oil in Deep Fryer to 350°.
3Combine chickpeas and all remaining ingredients into bowl of food processor and pulse until evenly combined and chickpea pieces are small. Do not puree too finely.
4Use a small ice cream scoop to form round balls of the batter and drop 6 balls carefully into hot oil. Fry for 4 - 5 minutes or until dark brown on all sides. Remove and drain on absorbent paper. Repeat with remaining mixture.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
49 | 50 |
