10
11
overcrowd. Fry on each side, about 1½ to 2 minutes, turning with a
slotted spoon or wire skimmer. Remove and drain on layered paper
towels. Pat gently to remove any excess oil, and sprinkle with
desired amount of sugar.
Hush puppies
Makes about 10 to 20
1½ cups (375 ml) cornmeal
½
teaspoon (2 ml) salt
¼
teaspoon (1 ml) baking soda
¼
cup (50 ml) finely chopped white or green onion
¼
cup (50 ml) buttermilk
¹⁄
3
cup (75 ml) water
oil for frying
Heat oil in Cuisinart
TM
Deep Fryer until it reaches 375°F (190°C).
While the oil is heating, make the Hush Puppy batter. Let batter rest,
covered, for about 1 hour in the refrigerator before using.
Combine cornmeal, salt, and baking soda in a medium bowl. Stir in
onion. Add buttermilk and water – stir just to moisten the dry
ingredients. Roll into balls about 1 to 2 tablespoons (15 to 30 ml) in
size. Working in batches of 5, carefully drop into the hot oil and fry
until golden brown, turning once with a slotted spoon or wire
skimmer. Remove from oil. Drain on layers of paper towels. Serve
immediately.
Spicy Buffalo Wings
Makes 12 pieces
6
chicken wings
¼
cup (50 ml) unsalted butter, melted
2 to 4 tablespoons (30 to 60 ml) “Louisiana style” hot sauce
(such as Frank’s Louisiana Red Hot!
®
)
½
tablespoon (7 ml) cider vinegar
blue cheese dressing (recipe follows) and celery sticks,
carrot sticks
Cut wing tips from wings and discard or reserve for making chicken
stock. Split each wing at the joint and cut through so there are 2
pieces from each wing. Rinse and dry completely. In a large bowl,
combine the melted butter, hot sauce and cider vinegar and stir until
completely blended.
Heat oil until it is 375°F (190°C). Working with batches of about 5 or
6, carefully place wings into the Cuisinart
TM
Deep Fryer and cook
until browned and crispy, about 12 to 12 15 minutes. Remove wings;
drain briefly on layered paper towels. Then stir hot, crispy wings into
the hot sauce mixture. Repeat with remaining wings. Serve hot with
cold vegetable sticks and blue cheese dressing.
• This recipe is easy to double. When ready to fry, preheat oven to
200°F (95°C). Place a wire cooling rack on a jelly roll pan in the oven.
As wings are cooked, transfer them to the preheated oven to keep
them warm. Repeat with remaining wings until all wings have been
cooked. When all wings are cooked, add to bowl of sauce and toss
to coat completely.
Blue Cheese Dressing
½
cup (125 ml) mayonnaise
½
cup (125 ml) sour cream
½
cup (125 ml) crumbled blue cheese
1
teaspoon (5 ml) finely chopped garlic
¼
cup (50 ml) finely chopped parsley (optional)
1 to 2 tablespoons (15 to 30 ml) finely chopped onion
1
tablespoon (15 ml) fresh lemon juice
Place all ingredients in a bowl and stir well to blend. Cover and
refrigerate for at least 30 minutes before serving, allowing flavors to
blend.
Fried Calamari
Makes about 2 to 4 servings
1
pound (500 g) cleaned calamari
1
cup (250 ml) all-purpose flour
1
tablespoon (15 ml) finely chopped parsley
½
teaspoon (5 ml) granulated garlic
½
teaspoon (5 ml) each, kosher salt and freshly ground
pepper marinara sauce for dipping
fresh lemon wedges for garnish
Rinse and drain the calamari; place on thick layers of paper towels,
pressing and blotting them completely dry with another layer of
paper towels on top. Cut the bodies into 13 ½-inch (1.25 cm) rings,
and cut tentacles in halves or quarters if large. Heat oil to 375°F
(190°C) in the Cuisinart
TM
Deep Fryer. Preheat the oven to 500°F
(260°C). Line a cookie sheet with a triple thickness of paper towels.
Place the flour, parsley, granulated garlic, salt, and pepper in a large,
resealable food storage bag. Working with about a quarter of the
calamari at a time, drop calamari into the bag, seal and shake.
Squeeze the sides of the bag to completely coat the calamari. Take
care that the pieces are individually coated and not stuck together.
Remove calamari from the bag and place them on a baking sheet
lined with waxed paper. Repeat until all of the calamari have been
coated evenly with the flour mixture.
Gently add the calamari to the hot oil, about ½ to ¾ cup (125 to 375
ml) at a time, trying to let all of the pieces drop in separately. Do not
crowd. The calamari will be pale golden and just cooked in about 40
to 60 seconds. Do not overcook, as they will become tough. Lift the
calamari out, using a slotted spoon or metal skimmer, and drain in a
single layer on prepared cookie sheet. Repeat with the remaining
calamari. When all the calamari have been fried, pat them all dry with
the paper towels and then remove. Reheat them in the preheated oven
for several minutes. Sprinkle lightly with salt, garnish with lemon
wedges, and serve with warm marinara sauce for dipping.
Herbed Beer Batter Onion Rings
Makes 2 to 4 servings
1
cup (250 ml) lager or ale
1
cup (250 ml) all-purpose flour
¼
cup (50 ml) chopped fresh parsley
½
tablespoon (7 ml) fresh thyme
1
teaspoon (5 ml) finely chopped fresh garlic
½
teaspoon (2 ml) kosher salt
1
medium white onion
oil for frying
flour for dusting
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.
Remove and discard onion skin, stem, and root ends. Cut onion
crosswise into ½-inch (1.25 cm) thick slices. Separate slices into rings.
Toss lightly with flour.
Heat vegetable oil in Cuisinart
TM
Deep Fryer until reaches 375°F
(190°C). Working with about 2 to 4 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 repeat with
remaining batches. Serve.
