9
Fried Cheese
½ lb. (225 g)
Gruyère or Mozzarella Cheese
½ cup (125 ml)
all purpose flour
2
eggs, beaten
1 cup
seasoned breadcrumbs
Cut cheese into ½” (1.5 cm) cubes. Dust with flour then dip in beaten
egg and then into breadcrumbs. Press crumbs onto cheese then dip
again into egg and breadcrumbs. Place in the refrigerator until ready to
cook. Cheese must be kept cold or it will melt too quickly.
Set the temperature according to the Temperature Chart and follow the
directions in the How to Use section.
Cook for 2 – 3 minutes, turning once until golden brown. Drain then
place on paper towels.
‘Restaurant Style’ French Fries
Peel or scrub potatoes. Cut into strips of equal size and thickness,
approximately ½” (1.5 cm). Place in a bowl of cold water until ready to
use. When ready to cook, drain thoroughly and dry on paper towels.
Set the temperature according to the Temperature Chart and follow the
directions in the How to Use section.
Cook for 10-12 minutes or until potatoes are golden brown. Drain then
place on paper towels.
Donuts
3 tbsp. (45 ml)
vegetable shortening
2/3 cup (170 ml)
sugar
1
egg, beaten
2/3 cup (170 ml)
milk
1 tsp. (5 ml)
cinnamon
¾ tsp. (4 ml)
salt
3 cups (750 ml)
flour
5 tsp. (25 ml)
baking powder
powdered
sugar
Cream shortening and sugar. Add the beaten egg then stir in milk.
Add the cinnamon, salt, flour and baking powder. Make the dough stiff
enough to be rolled out on a floured surface to about ¼” (6 mm). Cut out
with doughnut cutter.
Set the temperature according to the Temperature Chart and follow the
directions in the How to Use section.
Fry until golden brown. Drain and place on paper towels. Sprinkle with
powdered sugar.
