Herbed Beer-Batter
Onion Rings
Makes 2 to 4 servings
¾
cup, plus 2 tablespoons lager or ale
1
cup unbleached, all-purpose flour
½
cup chopped fresh parsley
1
tablespoon chopped fresh thyme
1
teaspoon finely chopped fresh garlic
¾
teaspoon kosher salt
1–2
onions
Flour for dusting
Vegetable oil for frying
Kosher salt for sprinkling
In a medium bowl, whisk the beer into the flour
until smooth. Stir in the parsley, thyme and garlic.
Let batter stand 30 minutes. Stir in salt.
Cut onion crosswise into 1cm thick slices.
Remove and discard skin, stem and root ends.
Separate slices into rings. Toss lightly with flour.
Heat the vegetable oil in the Cuisinart
®
Compact
2-Litre. Deep Fryer until it reaches 190°C. Working
with about 4 or 5 rings at a time, dip each ring
into batter, and allow excess to drip off. Carefully
lower coated onion rings into deep fryer, one at a
time. Fry until golden, turning as needed, about 1
to 2 minutes. Lift out with tongs and place on
layered paper towels to drain. Sprinkle with
kosher salt while hot, and serve.
Better than Fast-Food
French Fries
Makes about 6 servings
Peanut or vegetable oil for frying
2
russet potatoes
Kosher salt and freshly ground pepper
to taste
Heat the oil in the Cuisinart
®
Compact 2-Litre.
Deep Fryer to 160°C.
Cut potatoes into french fry-cut uniform sticks
(about 6mm x 6mm) or into slices 5 mm or less
thick. As you cut, put the potatoes in a bowl of
ice water to keep them from turning brown.
Drain and dry the potato strips completely and
thoroughly. They cannot be at all wet, or the oil
will spatter and spit. Fry the potatoes in small
batches. Cook for about 3 minutes, remove and
drain on layers of paper towels.
Increase temperature of oil to 190°C. In small
batches again, fry the potatoes for a second time,
this time about 4 minutes, until golden and crispy.
Drain on fresh layers of paper towels. Season to
taste and serve immediately.
Seasoning suggestions: herb blends, Cajun or
Creole seasonings, and chili powder.
Crispy Chicken Fingers
Makes 6 servings
3
tablespoons kosher salt
3
tablespoons brown sugar
1
cup boiling water
12
ice cubes
4
skinless, boneless chicken
breast halves
1
cup unbleached, all-purpose flour
½
teaspoon kosher salt
¼
teaspoon freshly ground pepper
¼
teaspoon paprika
¼
teaspoon granulated garlic powder
Oil for frying
¾
cup buttermilk or regular milk
Combine salt, sugar and boiling water in a
medium-large, heatproof bowl. Stir until sugar and
salt are completely dissolved. Add ice. Cut
chicken into 1 x 5cm strips. Place cut chicken in
the chilled brine mixture and refrigerate for 30 to
60 minutes.
Combine the flour with the salt, pepper, paprika
and granulated garlic in a shallow bowl; reserve.
When ready to cook, drain chicken and pat
completely dry. Heat oil in the Cuisinart
®
Compact
2-Litre. Deep Fryer to 190°C. Dip the drained and
dried chicken strips in buttermilk and roll in flour
mixture to coat well. Place the strips on a plate.
Carefully place the chicken strips in the hot oil in
batches. Cook, turning once, for about 3 to 4
minutes per side. Drain on layers of paper towels
and serve with Honey Mustard Sauce.
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