Appetizers
Entrees
CHICKEN KIEV
PRO/FATS AND VEGGIES - LEVEL ONE
Makes 4 servings
This classic Russian dish is perfect for Somersize entertaining. In the
traditional version the chicken is wrapped around chilled herbed butter, but I
love the extra flavor of Swiss cheese. Roll them a day in advance and chill,
for an easy dinner party.
Prep time: 8 minutes
Cooking time: 6-7 minutes
Peanut or vegetable oil for frying
4 chicken breasts, boneless and skinless
Sea salt and freshly ground black pepper to taste
4 (1-inch cube) Swiss cheese cubes, about 4 tablespoons
2 tablespoons fresh chives or green onions, chopped
4 long, flat toothpicks
3 large eggs, beaten
½ cup grated Parmesan cheese
Preheat oil in the Somersize Electronic Deep Fryer to 350° F.
Place chicken breasts between 2 sheets of plastic wrap. Using a meat
tenderizer or a small saucepan, pound chicken until it is ¼-inch thick.
Season chicken with salt and pepper on both sides.
Place 1 cube of Swiss cheese in the center of each chicken breast. Sprinkle
with chives or green onions. Fold two thinnest edges of chicken over
cheese. Fold one long end over, then fold over other end to form a package.
Secure with toothpicks. Dip chicken into egg then dredge in Parmesan
cheese.
(Can be made a day in advance and chilled.)
Place chicken into Frying Basket and lower basket into hot oil. Fry chicken
for 6-7 minutes, or until cooked through.
FRITO MISTO
PRO/FATS AND VEGGIES - LEVEL ONE
Makes 6 servings
Frito Misto is Italian for a mixed fried plate of food. I think it’s a perfect
appetizer for a weekend party or when your family gathers. A taste treat to
please everyone!
Prep time: 10 minutes
Cooking time: 12 minutes
Peanut or vegetable oil for frying
1 fennel bulb, sliced into ¼-inch pieces
½ pound calamari, cleaned and cut into ½-inch rings
½ pound halibut, cut into 1-inch cubes
3 eggs, beaten
1 cup Somersize Bake ’n Fry Mix
1 cup grated Parmesan cheese
1 recipe Spicy Cocktail Sauce (p. 26)
Preheat oil in the Somersize Electronic Deep Fryer to 320° F.
Blot fennel, calamari and halibut with paper towels. Set aside.
Place beaten eggs into a medium bowl. Mix Somersize Bake ’n Fry Mix
and Parmesan cheese together in a separate bowl.
Dip fennel first into egg, then into Bake ’n Fry mixture. Set aside on paper
towels. Dip calamari and halibut first into egg, then into Bake ’n Fry
mixture and set aside on paper towels.
Place ½ of the fennel into Frying Basket and lower into hot oil. Fry for 2-3
minutes, or until golden brown. Drain on a baking sheet lined with paper
towels. Repeat with remaining fennel.
Place ½ of the calamari into Frying Basket and lower into hot oil. Fry for 3-
4 minutes, or until golden brown. Drain on a baking sheet lined with paper
towels. Repeat with remaining calamari.
Place ½ of the halibut into Frying Basket and lower into hot oil Fry for 2-3
minutes, or until golden brown. Drain on a baking sheet lined with paper
towels. Repeat with remaining halibut. Serve with Spicy Cocktail Sauce.
12
17
