12
13
Better than Fast Food French Fries
Makes about 3 to 4 servings
1
russet potato
kosher salt and freshly ground pepper to taste
vegetable or peanut oil for frying
Heat oil in Cuisinart™ Deep Fryer to 325°F (165°C).
Cut potato into uniform French fry cut uniform sticks, (about 6 x 6
mm). As you cut, place the potatoes in a bowl of ice water to keep
them from turning brown.
Drain and dry the potato strips completely and thoroughly. If they are
wet at all 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 the oil temperature to 375°F (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.
Crispy Chicken Fingers with Honey
mustard Sauce
Makes 2 to 3 servings
2
tablespoons (30 ml) kosher salt
2
tablespoons(30 ml) brown sugar
1
cup (250 ml) boiling water
12
ice cubes
2
skinless, boneless chicken breast halves
1
cup (250 ml) all-purpose flour
½
teaspoon (2 ml) kosher salt
¼
teaspoon (1 ml) freshly ground pepper
¼
teaspoon (1 ml) paprika
¼
teaspoon (1 ml) granulated garlic powder
¾
cup buttermilk or milk
Honey mustard Sauce
½
cup (125 ml) honey
¼
cup (50 ml) Dijon mustard (regular or grainy)
Combine salt, sugar and boiling water in a large heat-proof bowl. Stir
until sugar and salt are completely dissolved. Add ice. Cut chicken
into ½ x 2- inch (1.25 x 5 cm) strips. Combine the flour with the salt,
pepper, paprika, and granulated garlic. Blend honey and mustard to
make honey mustard sauce.
When ready to cook, drain chicken and pat completely dry. Heat oil
to 375°F (190°C). Mix flour and all seasonings in a shallow bowl. Dip
the drained and dried chicken strips in milk and roll in flour to coat
well. Place 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.
the oil. Choose an assortment of vegetables and dip into the
tempura batter. Allow any excess batter to drip off and then carefully
lower vegetables into the oil. Be sure to not overcrowd the basket.
Fry for about 3 to 5 minutes, turning once during cooking time, until
the vegetables are golden and crispy. Lift basket and let the oil drain
out. With a pair of tongs, place vegetables on layered paper towels
and season with salt. Repeat with remaining vegetables and serve
immediately.
DEEp FRyING GUIDE – Fresh or
Uncooked Foods
Fresh indicates food prepared from a recipe or purchased fresh,
not frozen. Read package label to indicate prepared, packaged
foods that are NOT precooked. If frozen, do not thaw; place foods
directly from package into preheated oil. If there are frozen
granules around prepared foods, set pieces on a paper towel and
pat dry. Moist vegetables will cause the oil to splatter.
Frying times may vary because of food temperature, quantity and
size of pieces. Best results are obtained when food is cooked in
small batches and size of pieces is uniform. Check deep-fried
foods at the shortest times given; deep fry until heated through.
Low Heat 325°F (165°C)
Breaded eggplant . . . . . . . . . . . . . . . . . . . . . 5 - 6 min.
Breaded portabella mushrooms . . . . . . . . . . . . . 4½ - 5 min.
medium Heat 355°F (180°C)
Frozen chicken nuggets . . . . . . . . . . . . . . . . . 5½ - 6 min.
Breaded chicken tenders . . . . . . . . . . . . . . . 3½ - 4½ min.
Breaded, boneless chicken breasts . . . . . . . . . . . 5½ - 6 min.
Breaded bone-in pork chops . . . . . . . . . . . . . 7½ - 8 min.
Chimichangas . . . . . . . . . . . . . . . . . . . . . . 7 - 7½ min.
Large shrimp . . . . . . . . . . . . . . . . . . . . . . . 1 - 2 min.
High Heat 375°F (190°C)
Red potato chips . . . . . . . . . . . . . . . . . . . . . 2 - 3 min.
Yam potato chips . . . . . . . . . . . . . . . . . . . . 2 - 2½ min.
American Fries . . . . . . . . . . . . . . . . . . . . . . . 5 - 6 min.
Thin french fries . . . . . . . . . . . . . . . . . . . . . 3 - 3½ min.
Thick french fries . . . . . . . . . . . . . . . . . . . . 3½ - 4 min.
Curly french fries . . . . . . . . . . . . . . . . . . . . 4½ - 5 min.
Egg rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . 6½ - 7
min.
DEEp FRyING GUIDE – prepared Foods
Prepared foods listed in this chart and breaded and precooked
prior to packaging. Do not thaw; place foods directly from package
into preheated oil. If there are frozen ice granules around prepared
foods, set pieces on a paper towel and pat dry.
Use this chart as a guide to deep frying times. Best results are
obtained when food is cooked in small batches and size of pieces
is uniform. Check deep fried foods at the shortest times given;
deep fry until heated through.
Low heat 325°F (165°C)
Onion rings . . . . . . . . . . . . . . . . . . . . . . . . 5 - 6 min.
medium heat 355°F (180°C)
Chicken tenders . . . . . . . . . . . . . . . . . . . . 5½ - 6 min.
Chicken nuggets . . . . . . . . . . . . . . . . . . . . . . 3 - 4 min.
Chicken pieces . . . . . . . . . . . . . . . . . . . . . . 7 - 8 min.
Small mushrooms . . . . . . . . . . . . . . . . . . . . 2½ - 3 min.
Medium shrimp . . . . . . . . . . . . . . . . . . . . . 2 - 2½ min.
Small shrimp pops . . . . . . . . . . . . . . . . . . . . 1 - 2 min.
High heat 375°F (190°C)
Large or fantail shrimp . . . . . . . . . . . . . . . . . . 1 - 2 min.
Mozzarella sticks . . . . . . . . . . . . . . . . . . . . . 2 - 3 min.
Halibut fish fillets . . . . . . . . . . . . . . . . . . . . 3 - 3½ min.
Halibut fish balls . . . . . . . . . . . . . . . . . . . . . . 2 - 3 min.
