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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 fish, any foods you fry afterward will
take on a similar flavor. For this reason when you prepare a dish
like fish and chips you would want to fry the chips first. 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 filter 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 filter 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 flavor, 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 flavor, 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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