King Kooker® Corn Fritters
Ingredients:
¾ cup All Purpose flour
2 teaspoons sugar
6 ears corn, cut from ears, about 4 cups corn kernels
2 large eggs, beaten
½ cup water
2 tablespoons butter, melted
1 – 7 oz. bottle King Kooker® Cajun Seasoning, 1 tsp. will be used in the recipe
Liquid vegetable oil for frying
Preparation: Cut the kernels from the ears of corn. Scrape the cobs with the knife collecting the juice into
a bowl with the corn to be added to the batter. Stir together the dry ingredients – flour, sugar, 1 tsp. King
Kooker® Cajun Seasoning. Combine the corn, eggs and water in another bowl. Add the flour mixture to
the wet mixture. Stir until it is well mixed. Stir in the melted butter.
Cooking: Place the King Kooker® Unique Deep Fryer Dutch Oven on the outdoor cooker. Pour 1” of
cooking oil into the bottom of the fry pan. Light the outdoor cooker according to the directions in the
cooker manual. Adjust the flame so that you will be cooking on a low heat. Monitor the temperature of the
cooking oil with a deep fry thermometer. Once the oil has reached 275
°
F, using a serving spoon, drop
spoonsful of batter into the hot oil, one at a time. Depending on the size of the fritters, about six can be
fried per batch. When one side is golden brown, wearing mitts and using a skimmer, turn over the fritters
to cook on the other side. When both sides are cooked, remove the fritters from the grease and drain on a
paper towel lined platter. Monitor the temperature of the oil during cooking, keeping it between 275
°
F and
325
°
F. Continue cooking in batches until all of the batter has been used. Arrange the fritters on a platter.
Sprinkle with King Kooker® Cajun Seasoning, and serve. Enjoy!
King Kooker® Pot Roast
Ingredients:
1 Onion, sliced into rings and washed
3 to 4 lb. boneless Chuck roast, thawed, rinsed and ready to cook
3 lbs. Potatoes, peeled and cut into large pieces
1 lb. carrots, cleaned and cut into 2” pieces
1 oz. King Kooker® Liquid Crab Boil
2 quarts of water
1 – 16 oz. bottle of King Kooker® Butter & Garlic with Herbs Marinade
1 – 7 oz. bottle of King Kooker® Cajun Seasoning
3 tablespoons minced garlic
Prepare the roast for cooking by injecting with the King Kooker® Butter & Garlic with Herbs Marinade.
Pour about 4 ounces of marinade into a cup, and using a King Kooker® Marinade Injector, inject the roast
at approximately 1 “spaces with the marinade. Sprinkle the roast generously with the King Kooker®
Cajun Seasoning. Place ½ of the onion rings into the well of the King Kooker® Unique Deep Fryer Dutch
Oven. Mix the 2 quarts of water which will be used for the roast in a container with 2 oz. King Kooker®
Liquid Crab Boil. Pour some of the water into the well until even with the ledge. Place the roast into the
center of the pot above the onions. Place the potatoes and carrots around the roast on the ledge of the
pot. Spread the minced garlic over the top of the roast, and place the remaining onion rings on top. Pour
more of the water into the pot around the roast, until the pot is half filled with water. Cover to cook.
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Summary of Contents for 1202F
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