8
Poultry
Only deep fry fresh or thawed poultry. Coat in egg and breadcrumbs or batter. Remove the skin
for better results. Allow time for poultry to cook to the centre. A crisp golden exterior doesn’t
necessarily denote this, so test before serving. For frozen poultry product, follow directions on
the package.
Type
Temperature (ºC)
Time (mins)
Goujons
170
4
Drumsticks
170
14 - 15
Croquettes
190
2 - 3
Chicken in breadcrumbs - small
170
15 - 20
Chicken in breadcrumbs - large
170
20 - 30
Bread, cakes, fritters
Type
Temperature (ºC)
Time (mins)
Ring doughnuts
190
2
Pineapple, banana or apple fritters
190
2 - 3
Croutons (diced bread)
190
1
Chocolate bars
1.
Chill (don’t freeze) a Mars® bar in the fridge for a couple of hours.
2. Remove the wrapper and wipe off any condensation with paper towel.
3. Coat the bar in beaten egg, then batter (basic, fritter, or depending on taste).
4.
Lower the battered bar gently into oil at 190°C and fry till light golden brown.
•
Take care not to overcook.
•
This technique has also been applied successfully to the Milky Way® bar, the Snickers® bar,
and the creme egg®.
HINTS AND TIPS
•
Adding food to the oil reduces the temperature of the oil.
•
If you add a little food, the temperature will recover quickly, and the food will be cooked
properly.
•
When you put food into the appliance, you should see bubbles given off. This is steam,
formed when the moisture inside the food heats up.
•
The steam coming out of the food prevents oil from soaking into the food.
•
The food cooks uniformly – firm and crisp.
•
If you add too much food, the temperature will not recover, and your food will absorb oil.
•
If the oil foams and threatens to overflow, there’s too much food in the basket (take some
out), the food is too moist (dry th food with paper towel and try again), or the oil is old or
contaminated (replace it).
•
Every time oil is heated, it deteriorates.
•
Every time food is put into it, moisture, particles of food and fat, flour and spices from
coatings, water from frozen foods, cause further deterioration.
•
Particles blacken, burn, and stick to the next batch of food, altering its look and taste.
Filtering the oil can alleviate this a little.
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