Elite EDF-3060 Gebruiksaanwijzing - Pagina 6

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RECIPES

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BATTER VARIETY:

The following are a few quick recipes for different kinds of batter to use with a variety

of foods to fry up in the deep fryer for a delicious meal.

Beer Batter:

Mix together 1 ½ cups of flour and 1 ½ cups of any kind of beer in a large mixing

bowl. Cover the bowl after mixing and allow the batter to sit at room temperature for

approximately 3 hours. When ready to fry, dip desired food into the batter and follow

the directions for frying battered foods in this booklet.

Egg Batter:

Combine 2 egg yolks, ¾ cup of flour, 1-½ teaspoons of vegetable oil, ½ teaspoon of

salt and 1 cup of milk. Mix thoroughly. Add more milk if desired to adjust the density

of the mixture. When ready to fry, dip desired food into the batter and follow the

directions for frying battered foods in this booklet.

Egg Coating:

Combine 2 whole eggs with 1-½ teaspoons of vegetable and a pinch of salt and

pepper to taste. When ready to fry, dip desired food into the mixture and follow the

directions for frying foods in this booklet.

Extra Crispy Coating:

Beat together ½ cup milk and one whole egg in a small mixing bowl. In a separate

bowl, mix together ½ cup of flour and any of your favorite seasonings such as salt,

pepper, chili powder, garlic powder, etc. When read to fry, dip desired food into the

wet mixture first, then dip into the dry flour mixture. Then follow the directions for

frying foods in this booklet.

Bread Crumb Coating:

Beat together 1 ½ teaspoons of vegetable oil and 2 egg yolks in a small mixing bowl.

IN a separate bowl, mix together ½ cup of bread crumbs, 1/3 cup of flour plus any of

your favorite seasonings such as salt, pepper, chili powder, garlic powder, etc. When

read to fry, dip desired food into the wet mixture first, then dip into the dry bread

crumb mixture. Then follow the directions for frying foods in this booklet.

TIPS FOR FRYING FOOD WITH BATTER COATING:



Make sure food is always sliced thinly and evenly. This helps the food

to be fried evenly.



Shake off any excess flour or bread crumb coating to prevent any

clumps to form when frying.



If you wish to use the basket when frying foods coated with batter, it is

recommended to lower the basket into the hot oil first and then gently

and carefully place battered foods into the oil directly. This will prevent

the batter from catching and sticking to the wiring of the basket.



Never fill the basket more than 2/3 full. In order to cook evenly, the food

needs space for the frying oil to fry each side.

BEIGNETS:

Vegetable oil for frying

1 c. all-purpose flour

4 tsp. sugar

1/4 tsp. nutmeg

1 c. water or milk



In a large heavy skillet or deep-fat fryer, heat 3 inches oil to 350 degrees.



Meanwhile, combine flour, sugar and nutmeg, set aside. In medium saucepan

heat water or milk, butter and salt over medium heat until boiling and butter is

melted. Add vanilla, then add flour mixture all at once.



Stir briskly with a wooden spoon until mixture leaves sides of pan and forms a

ball. Continue stirring a few minutes more to dry.



Remove from heat and beat until slightly cooled.



Add eggs, one at a time, beating well after each addition. Using 2 spoons,

shape a generous tablespoon dough into an oblong and drop into hot oil.



Fry 3 or 4 at a time, turning beignets as they rise to the surface. Fry 3 to 4

minutes, until golden brown.



Drain on paper towels and sprinkle immediately with sifted confectioners'

sugar. Repeat with remaining batter.



Makes about 2 dozen beignets

SHRIMP EGG ROLLS:

1 c. sifted flour

3 eggs

2 c. minced cooked shrimp

1 c. finely chopped celery

1/4 c. minced bamboo shoots



Combine flour, 1-cup water and 2 eggs. Beat at low speed of electric mixer for

5 minutes. Set aside for at least 15 minutes.



Mix shrimp, celery, bamboo shoots, water chestnuts, onion, 2 tablespoons

corn oil and seasonings thoroughly.



Heat heavy 6-inch skillet until drop of water will sizzle. Grease lightly with corn

oil before cooking each skin. Hold skillet off heat; pour 2 to 3 tablespoons

batter into pan, moving and tilting pan while pouring. Pour excess back into

bowl of batter; return skillet to heat. Batter will set very quickly.



Cook just until set and edge curls slightly. Turn out onto dry dishtowel until

ready to roll.



Place about 2 tablespoons filling in center of each skin; brush edge with

beaten egg. Fold nearest edge over filling; fold over sides about 1 inch. Roll

skin; seal with beaten egg. Pour enough of remaining corn oil into deep fryer or

skillet to fill 1/3 full.



Heat over medium heat to 375 degrees or until 1-inch square of bread turns

brown in 10 seconds.



Add several egg rolls slowly; fry until lightly browned on all sides, turning as

needed. Drain on absorbent paper. Repeat with remaining rolls. Yield: 15 egg

rolls.

FUNNEL CAKE:

1/3 c. butter

1/4 tsp. salt

1 tsp. vanilla extract

4 eggs, at room temp.

1/4 c. minced water chestnuts

1 tbsp. finely chopped onion

1 qt. corn oil

1/2 tsp. salt

1/4 tsp. Accent