Cuisinart CDF-100 Series, Instruction And Recipe Booklet

Page: 17 / 48

17
Potato Chips
Serves 2
1 Yukon Gold potato (about 8-9 ounces)
kosher salt
Slice potato very thin (about 1⁄
16
to 1⁄
8
" thick) with a very sharp knife,
mandoline, or food processor. Place potato slices in a bowl
submerged in ice water and reserve for 15 minutes.
Fill the Cuisinart ™ Deep Fryer with vegetable oil to the Max fill line.
Preheat to 300˚F. Dry potato well. When oil is ready, with the
basket in the up position, place potatoes in the basket in a single
layer.
Lower the basket and cook for about 3 minutes. Reserve the
potato slices on layered paper towels. Continue to cook the
remaining potato slices in the same manner.
Increase the temperature to 375˚F. Using the same method as
stated above, place the potato slices in the basket in the up
position. Lower them into the oil and cook for about 3 to 4 minutes
turning the slices once, so that the slices are dark, golden and
crispy. Remove and drain on layered paper towels and sprinkle
with salt. Repeat the same process for the remaining potatoes.
Serve immediately.
Note: It is also possible to fry thinly sliced potato chips only one
time at the temperature of 375˚F for about 4 minutes, turning once
during fry time. However, the most consistent results occur with
the double fry method.
Corn, Scallion
and Sweet Red Pepper Fritters
Makes about 10 to 12 fritters
1 corn ear
½ tablespoon olive oil
3 ounces finely chopped red bell pepper
1¼ cups unbleached, all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon fresh ground pepper
2 large eggs
¼ cup whole milk
2 tablespoons beer
1 trimmed and finely chopped green onion
1-2 dashes hot sauce
1 egg white
Preheat oven to 450˚F.
Place ear of corn on a jelly-roll pan and add ¼ cup of water. Roast
corn for about 30 to 35 minutes until the husks becomes brown.
Remove corn from oven and reserve.
Once corn is cool enough to handle, remove husk, cut kernels off
with serrated knife, and reserve.
Place olive oil in a small skillet over medium heat. Add red pepper
and sauté until soft, about 8 minutes. Reserve.
Prepare batter. In a mixing bowl, combine the flour, baking powder,
salt, and pepper. Whisk in the eggs, milk, and beer until the batter
consistency is thick and smooth.