9
5. Once oil has preheated, slowly lower basket into oil. Fry food until golden brown.
6. Lift basket and, using drain hook, hook basket onto multi-cooker rim to drain. Empty basket on paper towels.
7. Allow oil to cool completely before handling the unit. If you plan to reuse the oil, strain it to remove any food particles. Store strained
oil in a tightly sealed container in a cool, dark place.
FOOD
FRYING TIME
FOOD
FRYING TIME
Chicken,
Raw, breaded
13–18 minutes
Fish,
Raw, battered or breaded
3–4 minutes
Fish,
Frozen
7–8 minutes
French Fries,
Frozen
17–20 minutes
French Fries,
Raw (see recipe below)
10–12 minutes
Onion Rings,
Frozen
3–4 minutes
Onion Rings,
Raw, battered
1½–2½ minutes
Shrimp,
Raw, breaded or battered
3–5 minutes
Helpful Hints
♦ Do not overfill the basket. Too much food lowers the oil temperature causing food to absorb too much oil.
♦ Use vegetable oil, such as canola, corn, sunflower, peanut, or soybean, for deep frying. Deep frying foods in butter, margarine, olive
oil, or animal fat is not recommended because of lower smoking temperatures.
♦ Foods that are battered rather than breaded may stick to the basket; therefore, you may wish to fry these types of foods without
using the basket.
♦ The number of times the oil can be reused will depend on the food that is fried. For example, the oil will need to be replaced more
often if fish or food coated with bread or cracker crumbs is fried frequently.
♦ It is time to replace the oil if any of the following occur: the oil is dark in color, has an unpleasant odor, smokes when it is heated,
or foams excessively during frying.
♦ Fry foods of uniform size and thickness as they will fry more evenly and at the same speed.
Recipes
Raw French Fries
(Double Fry Method)
:
Cut medium potatoes, peeled if desired, 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 raw fries contain a high percentage of
moisture, extreme care must be used when placing them into hot oil. Thoroughly dry raw fries before deep frying.
For raw fries, only fill basket ½ full.
Lower the filled 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.
Fry for 3 to 4 minutes until fries are cooked through but not browned. Drain; let stand to cool for at least 10 minutes, but not more than
2 hours. Just before serving, fry potatoes at 400° for 7 to 8 minutes or until golden brown.
Crispy Coating
½ cup milk
1 egg
Flour
Salt and Pepper
In a small bowl, whisk milk and egg. In a medium bowl, combine flour and seasonings. Dip food into milk-egg mixture, then coat in
seasoned flour. Fry food according to timetable above.
Apple Pie Fritters
1 cup all-purpose flour
2 tablespoons sugar
1½ teaspoons baking powder
¼ teaspoon salt
⅔ cup milk, minus 1 tablespoon
1 tablespoon brandy
1 egg yolk
1 tablespoon butter, melted
½ tablespoon ground cinnamon
¼ cup sugar
4–5 apples, peeled, cored, sliced ¼ inch thick
2 teaspoons ground nutmeg
2 egg whites
In medium bowl, mix flour, sugar, baking powder, and salt. In a second bowl, whisk milk, brandy, egg yolk, and melted butter. Gradually
stir into dry ingredients until smooth. Set aside. Mix cinnamon and sugar. Sprinkle over both sides of apple slices, saving remainder to
dust over finished fritters. Sprinkle slices lightly with nutmeg. In clean bowl, beat egg whites until stiff, but not dry. Fold into reserved
batter. Dip several apple slices into batter to coat evenly, letting excess drip off. Carefully place 1 to 2 slices at a time into preheated oil.
Deep fry for 3 to 4 minutes, turning once. Drain on paper towels. Sprinkle both sides with reserved cinnamon and sugar mixture. Best
served warm.
