RECIPES – DEEP FRYING
BEIGNETS
:
Vegetable oil for frying
1 c. all-purpose flour
4 tsp. sugar
1/4 tsp. nutmeg
1 c. water or milk
1/3 c. butter
1/4 tsp. salt
1 tsp. vanilla extract
4 eggs, at room temp.
Set the temperature dial to “Deep Fryer” and pre-heat for 5-10 min.
Meanwhile, combine flour, sugar and nutmeg, set aside. In medium saucepan
heat water or milk, butter and salt over medium heat until boiling and butter is
melted. Add vanilla, then add flour mixture all at once.
Stir briskly with a wooden spoon until mixture leaves sides of pan and forms a
ball. Continue stirring a few minutes more to dry.
Remove from heat and beat until slightly cooled.
Add eggs, one at a time, beating well after each addition. Using 2 spoons, shape
a generous tablespoon dough into an oblong and drop into hot oil.
Fry 3 or 4 at a time, turning beignets as they rise to the surface. Fry 3 to 4
minutes, until golden brown.
Drain on paper towels and sprinkle immediately with sifted confectioners' sugar.
Repeat with remaining batter.
Makes about 2 dozen beignets
SHRIMP EGG ROLLS:
1 c. sifted flour
3 eggs
2 c. minced cooked shrimp
1 c. finely chopped celery
1/4 c. minced bamboo shoots
1/4 c. minced water chestnuts
1 tbsp. finely chopped onion
1 qt. corn oil
1/2 tsp. salt
1/4 tsp. Accent
Combine flour, 1-cup water and 2 eggs. Beat at low speed of electric mixer for 5
minutes. Set aside for at least 15 minutes.
Mix shrimp, celery, bamboo shoots, water chestnuts, onion, 2 tablespoons corn
oil and seasonings thoroughly.
Place about 2 tablespoons filling in center of each skin; brush edge with beaten
egg. Fold nearest edge over filling; fold over sides about 1 inch. Roll skin; seal
with beaten egg.
Fill container with oil and set dial to “Deep Fryer”.
Fry until 1-inch square of bread turns brown in 10 seconds.
Add several egg rolls slowly; fry until lightly browned on all sides, turning as
needed. Drain on absorbent paper. Repeat with remaining rolls. Yield: 15 egg
rolls.
7
FUNNEL CAKE:
2 c. flour
1 tsp. baking powder
1/2 tsp. salt
2 eggs
1 1/2 c. milk
Combine all the above ingredients in order. Mix thoroughly.
Fill container with oil and set dial to “Deep Fryer” and pre-heat for 5-10 min.
Put batter in funnel (be sure to cover hole with one finger), then, holding the
funnel over hot oil (be very careful!), release some of the batter in circular
motion, then criss-crossing motions to form one funnel cake.
The funnel cake will rise quickly and expand - so be careful how much batter
you use.
Cook to light golden brown on both sides.
Remove from oil and place on paper towels.
Sprinkle with powdered sugar and serve warm.
GOLDEN FRIED ONION RINGS:
6 med. mild white onions
1 1/8 c. sifted flour
1/2 tsp. salt
1 egg, slightly beaten
1 c. milk
Slice onion 1/4 inch thick and separate into rings.
Combine remaining ingredients in a bowl and stir just until dry ingredients are
moistened.
Fill container with oil and set dial to “Deep Fryer” and pre-heat for 5-10 min.
Dip onion rings into flour mixture.
Fry several at a time in a deep fryer until golden brown. Drain on paper towel
and sprinkle with salt.
BUFFALO WINGS:
24 wings (4 lbs.)
Salt & pepper (optional)
4 c. cooking oil
1/4 c. butter
2 to 5 tsp. hot sauce
1 tsp. white vinegar
Cut off tips and separate wings at joint; sprinkle with salt and pepper, to taste.
Fill container with oil and set dial to “Deep Fryer” and pre-heat for 5-10 min.
Add 12 wings and cook 10 minutes, stirring occasionally.
When wings are golden brown and crisp, remove and drain well. Add rest of
wings; repeat process.
Meanwhile, melt butter in saucepan; add hot sauce, to taste and vinegar. Pour
sauce over wings and mix well to cover.
Serve with Blue Cheese Dressing and celery sticks.
8
