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For Beer Battered Chicken
Use the same amount of chicken and also cut into strips about
1 inch wide.
Dip into rested Beer Batter (page 4), allowing excess batter to drip
off the chicken. Fry in batches at 375˚F for about 4 to 6 minutes
until golden and crispy. Drain on layered paper towels and season
with salt and pepper. Continue with the remaining batches.
Serve immediately.
Try the beer battered chicken with Honey Mustard Sauce (page 6).
Sopaipillas
Makes eighteen ½-ounce sopaipillas
1
cup unbleached all-purpose flour
½
teaspoon baking powder
½
tablespoon granulated sugar
¼
teaspoon salt
1
tablespoon unsalted butter, cut into 4 pieces
2
tablespoons tepid water
3
tablespoons whole milk
¼
teaspoon pure vanilla extract
In the work bowl of a food processor, place the flour, baking
powder, sugar and salt. Process to combine for about 10 seconds.
Add butter to the bowl and pulse until the mixture resembles
cornmeal. With the machine running, pour the water, milk, and
vanilla into the feed tube and process until a dough ball forms.
Remove the dough from the work bowl (it may be sticky), and
transfer to a clean mixing bowl dusted with flour. Cover with plastic
and allow to rest for an hour.
Fill the Cuisinart
™
Deep Fryer with vegetable oil to the maximum
line. Preheat to 375˚F. While the oil is heating, remove dough from
mixing bowl and transfer to a clean surface dusted with flour. Cut
the dough round in half. Roll out dough in a rectangular shape to
about 1⁄
" thick or less. Cut dough into 2- to 3-inch rectangles or
8
triangles with a knife or pizza cutter. Allow to rest for 5 to 10
minutes.
When oil is ready, lower basket into the oil. Add dough strips in
batches, about 4 to 5 at a time; do not crowd. Sopaipillas are
ready when they reach a golden brown and puff, about 4 minutes
total.
Lift basket and let the oil drain out. With a pair of tongs, remove
sopaipillas and rest on layered paper towels to drain.
To serve: either roll the sopaipillas in cinnamon sugar or serve
dusted with powdered sugar and drizzled with honey.
Note: Sopaipilla dough will last in the refrigerator for a week.
Apple Fritters
Serves 4 to 6
1
large egg, separated
½
tablespoon granulated sugar
3
tablespoons whole milk
½
teaspoon pure vanilla extract
½
cup unbleached all-purpose flour
½
teaspoon baking powder
1-2
firm apples, about 8 ounces
(preferably Granny Smith), sliced
cinnamon sugar for dusting
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