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10
RECIPES
Finish making your '50S-STYLE ELECTRIC TWISTER & PEELER creations in an oven,
deep fryer, dehydrator, or microwave. Once cooked to your liking, top off with
salt, cajun seasoning, parmesan cheese, or your own seasoning innovation!
Try some of these great tasting recipes:
SPIRAL BARBECUE POTATO CHIPS
•
1 large potato
•
1/2 tsp. paprika
•
1/2 tsp. garlic salt
•
1/4 tsp. sugar
•
1/4 tsp. onion powder
•
1/8 tsp. ground
mustard
•
1/4 tsp. chili powder
•
Dash of cayenne
pepper
•
1 qt. ice water
•
Canola oil, for
deep fryer
Follow the POTATO CHIPS ON A STICK directions
on page 6 to prepare the potato.
Keeping the potato on the Skewer, submerge the potato
in a large bowl of ice water for at least 30 minutes.
In a small bowl, combine all of the seasonings and spices.
Pat dry the potato and add to deep fryer. Potato
is done when golden brown in color.
Transfer potato to paper towels and uniformly
sprinkle barbecue seasoning on the chips.
Enjoy immediately.
Serves one.
SHREDDED POTATO PANCAKES
•
2 eggs
•
2 tbsp. all-
purpose flour
•
1/4 tsp. baking
powder
•
1/2 tsp. salt
•
1/4 tsp. pepper
•
6 medium potatoes,
peeled and shredded
•
1/2 cup finely
chopped onion
•
1/4 cup vegetable oil
Using the Small Shredded Blade or the Medium
Shredded Blade, follow the SHRED directions
on page 7 to prepare the potatoes.
In a large bowl, beat together eggs, flour, baking
powder, salt, and pepper. Mix in potatoes and onion.
Heat oil in large skillet over medium heat.
In batches, drop heaping tablespoonfuls of the potato
mixture into the skillet. Press them to flatten. Cook about
3 minutes on each side, until browned and crisp.
Drain on paper towels.
Serves six.
