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8
CONTENTS
Tips and Hints ........................................... 8
Fun and Different Ideas .................................... 9
RECIPES
Beer Batter........................................... 10
Tempura Batter ....................................... 10
Crumb Coatings ...................................... 10
Deep Fried Chicken Wings for One with Accompanying Sauces . 11
Fried Vegetable Wontons.................................12
Soy Dipping Sauce .....................................13
Vegetable Tempura .....................................14
Cajun Shrimp with Creole Mustard Mayonnaise ..............14
Fried Calamari .........................................15
Crab Cake Fritters ......................................15
Perfect French Fries ....................................16
Potato Chips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Corn, Scallion, and Sweet Red Pepper Fritters ...............17
Hush Puppies .........................................18
Deep Fried Sage and Prosciutto Ricotta Balls ...............19
Goat Cheese Ravioli ....................................19
Shrimp and Leek Ravioli .................................20
Falafel ...............................................21
Sesame Chicken Fingers ................................21
Sopaipillas ............................................22
Apple Fritters ..........................................22
Chocolate Banana Purses ................................23
TIPS AND HINTS
• When frying food that is not coated in batter, make sure it is patted
dry with paper towels, as excess moisture causes the oil
temperature to drop. The smallest amount of water will also
cause hot oil to spatter.
• It is important to use clean oil when frying. We recommend
changing oil after every time you fry. It is possible to fry in the same
oil more than once, especially if you are frying mild,
non-odorous foods such as vegetables. After you fry something with
a distinct odor, such as sh, any foods you fry afterward will take on
a similar avor. For this reason when you prepare a dish like sh
and chips you would want to fry the chips rst. Any time the oil
looks very dark after frying multiple times it is time to change it.
Also, the smoking point (temperature when oil will burn) of the oil
lowers with each use.
• To lter oil for further use, wait until the oil is COMPLETELY cool,
about 2 hours after frying. Pour the oil from the designated pouring
spout into a container with a funnel lined with cheesecloth or a
coffee lter to catch any debris. If reusing, store in a closed
container in a dark and cool area.
• Recommended oils for frying are all vegetable oils, canola oil,
peanut oil, or grapeseed oil. Specialty nut oils (walnut, almond,
hazelnut, etc.) have a lower smoking point (temperature when oil
will burn) so they are not recommended or suggested for deep-
frying. We do not suggest frying with nut oils other than peanut oil.
• Olive oil is a healthy oil with great avor, but extra virgin olive oil has
a low smoking point and should not be used to deep fry at high
temperatures unless it is blended with vegetable oil. Pure olive oil
may be used as it imparts a good avor, but do not fry above the
temperature of 360°F. The ratio to fry with extra virgin olive oil is to
blend ¼ part extra virgin to ¾ parts vegetable oil. It is never
recommended to deep-fry with specialty nut oils such as walnut,
sesame, or hazelnut.
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