SHREDDED VEGETABLES
3 litres oil for deep frying
grated vegetables such as potato, carrot
or zucchini
1. Fill deep fryer with oil to maximum level
and preheat to 190c with lid closed.
2. Squeeze any excess moisture from
vegetables and pat dry thoroughly with
paper towel.
3. Mix some tempura batter through
the vegetables.
4. Deep fry about 1/2 cup at a time until
crisp and golden, approximately 2-3
minutes allowing oil to reheat between
each batch. Drain.
Serving suggestion: Serve as a garnish.
CRISPY PARSLEY
3 litres of oil for deep frying
parsley sprigs
1. Fill deep fryer with oil to maximum level
and preheat to 190c with lid closed.
2. Wash parsley and pat dry thoroughly with
paper towel.
3. Deep fry about
1
⁄
2
cup at a time until crisp
and golden, approximately 2-3 minutes
allowing oil to reheat between each
batch. Drain.
Serving suggestion: Serve as a garnish to
seafood dishes.
CROUTONS
3 litres of oil for deep frying
slices of day old bread, crusts removed
1. Fill deep fryer with extra oil to maximum
level and preheat to 190c with lid closed.
2. Cut bread into small cubes. Deep fry
about 1 cup at a time until crisp and
golden, approximately 1-2 minutes
allowing oil to reheat between each
batch. Drain.
Serving suggestion: Serve as a garnish for
soup or Caesar Salad.
ACCOMPANIMENTS AND GARNISHES cont’d
23
FRENCH FRIES
Serves 4
3 litres oil for deep frying
4 potatoes
1. Fill deep fryer with oil to maximum level
and preheat to 160c with lid closed.
2. While waiting for oil to heat, peel and cut
potatoes into thin straws and soak in
water to prevent discolouration. When
ready to cook, drain potatoes will and pat
dry with paper towel.
3. Deep fry potato straws in two batches for
3-4 minutes and drain.
4. Increase the temperature to 190c and
cook the french fries for 3-4 minutes
to finish.
DEEP FRIED MUSHROOMS
Serves 4
3 litres oil for deep frying
24 button mushrooms (approx 200g),
stalks trimmed
1 egg, beaten
1 tablespoon milk
cup fresh breadcrumbs
1. Fill deep fryer with oil to maximum level
and preheat to 150c with lid closed.
2. Coat mushrooms in combined egg and
milk then breadcrumbs.
3. Deep fry mushrooms until golden,
approximately 5 minutes allowing oil to
reheat between each batch. Drain.
Serving suggestion: Serve as an
accompaniment to chicken, or as a
fingerfood idea served with a dipping sauce
of sour cream and chopped chives.
ACCOMPANIMENTS AND GARNISHES
22
Allow oil to thoroughly
reheat and potato straws
to drain thoroughly in
between frying. Frying
twice will twice will give a
crisper result.
Use “baking” potatoes
for deep frying (ie desiree
and pontiac potatoes).
New potatoes are not
recommended due to their
high water content.
BR4345 DFY25 Instruction Book 13/1/04 5:34 PM Page 22
