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Crispy french fries
•
2 lb baking potatoes
•
salt
Peel the potatoes and cut into julienne strips of equal size and
thickness (3/8 to 1/2 inch). Cover with cold water until ready to
use. Placing the potatoes in water helps to reduce starch
contents, this preventing from sticking when frying. Drain
thoroughly
and dry well on paper towels
. Place in the
basket in small batches. Following the general instructions,
lower the basket
slowly
into the oil. Do not plunge in suddenly
fry for 5 - 7 minutes at 370°F. Raise the basket and wait until the
pilot light goes out. Lower the basket into the oil again and fry
for 9 - 11 minutes at 370°F. Raise the basket and allow to
drain. Turn the fries onto paper towels and sprinkle with salt.
V e g e t a b l e a n d S i d e D i s h e s
Vegetable fritters parmesan with
creamy curry dip
•
3/4 cup fine dry
•
21/2 cups fresh
breadcrumbs
vegetable
•
2 tbsp Parmesan cheese
pieces (carrot sticks,
•
1 tsp onion salt
mushroom halves, green
•
1/4 tsp garlic powder
and red peppers strips,
•
2 egg whites, lightly beaten
parsley sprigs, onion
•
2 tbsp water
rings, zucchini strips,
cauliflower florets
Combine the first four ingredients in a shallow dish. Stir the egg
whites and the water in a small bowl. Dip the vegetable pieces
into the egg white mixture, then coat with breadcrumbs. Place in
the frying basket, a few at a time. Following the general
instructions, fry for 5 - 7 minutes at 300°F. Transfer the fritters to
a baking dish lined with paper towels and keep warm in a
200°F oven until all the vegetables are fried. Arrange the fritters
on a hot platter, sprinkle with salt and garnish with lemon
wedges and parsley. Serve immediately with Creamy Curry Dip.
The secret of great fries
For beautiful, evenly-browned and properly-cooked chips, deep-fried potatoes should be of equal size and
thickness, whatever style of cut you choose. The use of a vegetable cutter or food processor can help to
produce more uniform shapes and sizes. Cover the potato slices with cold water until ready to fry, drain
well and pat dry with paper towels. This will prevent the slices from sticking together and ensure crispness.
Potato puffs
•
21/2 cups cold mashed
•
1 tsp salt
potatoes
•
1/8 tsp pepper
•
1 tsp baking powder
•
1/4 cup milk
•
1 egg
•
1 tbsp finely-minced
•
1/2 cup all-purpose flour
onion
•
tsp chili powder
•
1/4 tsp Tabasco sauce
Beat all the ingredients together until thick and fluffy. Place
rounded teaspoonfuls of potato batter in the basket (do not
crowd). The batter may also be shaped into balls if preferred.
Following the general instructions, fry for 5 - 7 minutes at 370°F.
Raise the basket and allow to drain for one minute, then
carefully open the lid. Remove the basket and turn the puffs onto
paper towels. If the puffs stick to the basket, invert the basket
and gently press on the bottom of the puffs to loosen and
remove. Serve hot with chili sauce as hors d’oeuvres or plain as
a side dish. Makes about 4 dozen. To make ahead: Cook then
freeze the puffs. Reheat by placing on a baking sheet and
heating for 20/30 minutes at 400°F.
Creamy curry dip
•
1 cup mayonnaise
•
1 tsp tarragon vinegar
•
2 tbsp chili sauce
•
1/2 tsp curry powder
•
1 tsp grated onion
Stir all the ingredients together in a small bowl. Cover and chill.
Serve with vegetable fritters. Makes about 1 cup.
Fried potato wedges
•
1 lb medium-sized potatoes •
salt
Peel the potatoes and cut into 6 wedges. Cover with cold water
until ready to use. Drain thoroughly and dry on paper towels.
Place in the frying basket in small batches. Following the
general instructions, fry the potatoes for 12 - 14 minutes at
370°F, then raise the basket. Wait until the pilot light goes out,
then lower the basket into the oil again. Fry for 3 - 5 minutes at
370°F. Raise the basket and drain well. Turn the potatoes onto
paper towels and sprinkle with salt. If unable to serve
immediately, keep warm in a 300°F oven or inside the closed
fryer. Makes 4 servings.
Crispy onion rings
•
2 - 3 large onions
•
1 recipe Crispy batter
Peel the onion and cut into regular slices approximately 3/8
inches thick. Gently separate the slices into rings. Cover with
cold water until ready to use. Dry the rings well with paper
towels. Dip into the batter, coating well. With the basket in the
lowered position, place the coated pieces in the oil. Gently
move the pieces around to ensure that they do not stick to the
frying basket. Close the lid and fry for approximately 5 - 7
minutes at 300°F, according to the general instructions. Drain
well. If unable to serve immediately, keep warm in a 300°F
oven. Makes 6 servings.
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