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Frying Timetable
Do not use cover while frying french fries and other high moisture foods. For crisper foods, fry without
the cover. The following times are approximate and based on maximum recommended amounts of food.
Fill each basket no more than ¾ full for most foods. When frying homemade fries, fill basket only ½ full.
Type of Food
Quantity
(for each basket)
Temperature
Approximate
Cooking Time
Cheese
Frozen, nuggets
4 cups
375°
2 to 3 minutes
Chicken
Nuggets, frozen
4 cups
375°
3 to 5 minutes
Pieces, raw, breaded
6 to 8
375°
12 to 18 minutes
Strips, raw, breaded
1 pound
375°
2 to 3 minutes
Donuts
(Fry donuts without baskets)
6 to 8
375°
2 to 3 minutes
Egg Rolls
Frozen
3 to 4
350°
8 to 10 minutes
Fresh
3 to 4
375°
3 to 5 minutes
Fish Fillets
Frozen, battered*/breaded
3 to 4
375°
7 to 8 minutes
Raw, battered*/breaded
3 to 4
375°
3 to 4 minutes
Onion Rings
Frozen, battered*/breaded
6 cups
375°
4 to 5 minutes
Fresh, battered*/breaded
6 to 8
375°
1½ to 2½ minutes
Potatoes
French fries, frozen
6 cups
375°
10 to 12 minutes
French fries, homemade
4 cups
(see recipe and procedure below)
Shrimp
Frozen, battered*/breaded
4 cups
375°
5 to 7 minutes
Uncooked, battered*/breaded
1 pound
375°
3 to 5 minutes
Vegetables
Raw, battered*/breaded
10 to 12 pieces
375°
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.
Fill the baskets ½ rather
than ¾ full.
Slowly lower the filled baskets into the oil. Do not use cover.
Fry at 350° 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
375° for 10 to 12 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
shallow bowl. Dip food into milk mixture, then coat in seasoned flour. Fry food according to
timetable on the opposite page.
Beer Batter
1½ cups flour
1½ cups beer
Thoroughly combine flour and beer in a large bowl. Cover and allow the batter to sit at room
temperature for 3 hours or longer. Dip food in batter and fry according to timetable on the
opposite page. Fry beer battered foods without the baskets.
Milk Batter
1 cup flour
1½ teaspoons baking powder
½ teaspoon salt
2 eggs, beaten
½ cup milk
Combine flour, baking powder, and salt in a medium bowl. Add eggs and milk. Stir the batter
until smooth. If a thinner batter is desired, add more milk. Dip food in batter and fry accord-
ing to timetable on the opposite page. Fry milk battered foods without the baskets.
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
4 tablespoons sugar
4 to 5 apples, peeled, cored, sliced ¼
inch thick
2 teaspoons ground nutmeg
2 egg whites
Combine flour, sugar, baking powder, and salt in a medium bowl. Whisk milk, brandy, egg
yolk, and melted butter in a second bowl. Gradually stir into dry ingredients until smooth.
Set aside.
Combine 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 10
to 12 slices at a time into preheated oil. Deep fry at 375° for 3 to 4 minutes, turning once.
Drain on paper towels. Sprinkle both sides with reserved cinnamon and sugar mixture. Best
served warm.
