5
♦ Use only heat-resistant utensils in the fryer. Hot oil damages most plastic or rubber utensils. Do not leave metal utensils in the fryer as
they will become hot and can cause injury.
♦ The longer oil is heated, the more rapidly it deteriorates. Avoid preheating longer than necessary and turn off the fryer once the last
batch of food has been removed. Recommended oils include peanut, canola, corn, sunflower, soybean, and light olive oil as they are
more resistant to heat.
Frying Timetable
The following times are approximate and based on the maximum recommended amounts of food. Fill the basket no more than ¾ full for
most foods. For homemade fries, place only a single layer of uncooked potatoes in the basket.
TYPE OF FOOD
QUANTITY
TEMPERATURE
TIME
Cheese
,
Frozen, nuggets
3 cups
390°
2 to 3 minutes
Chicken
Frozen, nuggets
3 cups
390°
3 to 4 minutes
Raw, serving size pieces, breaded
2 pieces
350°
10 to 13 minutes
Egg Rolls
2
350°
4 to 5 minutes
Fish
Frozen, battered**/breaded
3 to 4 pieces
390°
7 to 8 minutes
Raw, battered**/breaded
3 to 4 pieces
390°
2 to 4 minutes
Onion rings
Frozen, battered**/breaded
3 cups
390°
3 to 4 minutes
Raw, battered**/breaded
3 to 4 large pieces
350°
1½ to 2½ minutes
Potatoes
Frozen french fries
3 cups
390°
8 to 10 minutes
Homemade fries
1 cup
(see recipe and procedure below)
Shrimp
Frozen, battered**/breaded
3 cups
390°
3 to 4 minutes
Uncooked, battered**/breaded
3 cups
390°
2 to 3 minutes
Vegetables,
Raw,
battered**/
breaded
5 to 6 pieces
350°
1 to 3 minutes
**Battered foods will stick to the wire mesh of the basket; therefore, it is suggested you place them directly into the oil using a long-handled scoop or tongs
Recipes
Homemade French Fries
(Double Fry Method)
Peel medium potatoes, if desired, and cut into ¼- to ½-inch thick strips. Place into large bowl and cover with hot tap water. Soak potato
strips for 15 minutes or until ready to fry. Rinse, drain, and pat dry with paper towels.
Because uncooked potatoes contain a high percentage of moisture, extreme care must be used when deep frying. Thoroughly dry potato
strips before deep frying.
Place only a single layer of potato strips in the basket.
Keeping the cover open, lower the basket slowly into
the oil. If the oil starts to boil up too quickly, lift the basket out of the oil for a couple of seconds, then lower it again. Repeat as necessary
until the basket is completely lowered into the fryer. Close cover.
Fry at 350° for 4 to 5 minutes until edges of fries begin to brown. Drain; let stand to cool for at least 10 minutes, but not more than
2 hours. Just before serving, fry potatoes at 390° for 5 to 6 minutes or until golden brown.
Crispy Coating
½ cup milk
1 egg, beaten
Flour
Salt and Pepper
Beat milk and egg together in a shallow bowl. Combine flour and seasonings in another bowl. Dip food into milk-egg mixture, then coat
in seasoned flour. Fry food according to timetable above.
Beer Batter
1½ cups flour
1½ cups beer
Mix flour and beer in a large bowl. Cover and allow the batter to sit at room temperature for 2 hours. Dip food in batter and fry according
to timetable above. Fry beer battered foods without the basket.
