Hamilton Beach 35042, 35043C Manual Del Usuario página 16

Recipes
(cont.)
Perfect French Fries
Ingredients:
Peanut oil for frying
4 large russet potatoes
Salt
Directions:
1. Choose an oil for frying with a high smoke point such as peanut oil.
Fill deep fryer tank to maximum line. Do not fill above maximum line
because oil bubbles as fries cook.
2. Choose a good potato for frying. Russet potatoes are recommended due
to their high starch content. They hold their shape and make a crispy fry.
The oval shape of the russet is good for making long french or steak fries.
3. Cut the potaotes in 1/4 by 1/4-inch thick sticks. Potatoes can be peeled or
cut with skin on.
4. Heat oil in deep fryer to 300°F (149°C) for first frying. The first fry cooks
the potatoes and the second fry will crisp the outside.
5. Rinse the cut potatoes in cold water to remove starch. Cover with fresh
cold water and refrigerate up to 2 days. Rinse, drain and pat potatoes
with paper towels.
6. Fill fryer basket about 1/3 full of cut potatoes. Do not crowd the basket so
potatoes can move freely in the oil.
7. Fry for 6 minutes or until fries are limp and very light brown. Drain basket
and place fries on paper towels to absorb excess oil. Let rest 10 minutes.
8. Increase temperature of fryer and heat oil to 375°F (191°C).
9. Return fries to basket and fry for 2 to 3 minutes or until crispy and dark
golden brown. Drain basket and place fries on paper towels to absorb
excess oil. Sprinkle with salt. Fries will be crispy on the outside and
creamy on the inside.
Serves: 4-6
16
Hush Puppies
Ingredients:
1 cup (237 ml) buttermilk
1 large egg
1 small onion, finely chopped
1 2/3 cups (394 ml) self-rising cornmeal mix
1/2 cup (118 ml) all-purpose flour
1/4 cup (59 ml) sugar
1/2 teaspoon (2.5 ml) baking powder
1/2 teaspoon (2.5 ml) salt
Directions:
1. Heat oil to 350°F (177°C) in deep fryer.
2. Beat buttermilk, egg and onion in large bowl until well blended.
3. Stir in cornmeal mix, flour, sugar, baking powder, and salt.
4. With basket lowered, drop mixture by rounded tablespoonfuls
into oil.
5. Fry 4 to 6 minutes, turning once.
6. Raise basket and rest to drain.
7. Drain on paper towels.
Serves: 18–20