Wolfgang Puck BDFR1000 Use And Care Manual page 13

Fried Spinach Leaves
4 servings
INGREDIENTS
1 bunch spinach leaves
Peanut oil
Salt
METHOD
1. In your Deep Fryer, heat the peanut oil to 375°F.
2. Clean the spinach leaves well, trim and dry thoroughly.
3. Fry for 2 minutes or until crisp and translucent.
4. Remove using a slotted spoon then drain on paper towels.
5. Season with salt to taste then serve immediately.
Note: As a single leaf garnish, you can substitute the Japanese oba leaf,
which you can purchase in Japanese markets. The procedure is the same
for small or large quantities of spinach. However, if cooking a large
amount of spinach, fry in batches and keep warm in a low oven.
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Fritter Batter
Enough batter for 1 pound of apples or bananas
INGREDIENTS
1 cup all-purpose flour
1 tablespoon baking powder
1 pinch salt
1 pinch fresh ground white pepper
1 pinch cinnamon
1 pinch nutmeg, freshly grated
1 large egg
1 cup buttermilk
1 pound apples or bananas
METHOD
1. In a small bowl, sift together the flour, baking powder, salt, pepper,
cinnamon and nutmeg.
2. In a separate small bowl, whisk together the egg and buttermilk.
3. Whisk egg mixture into the flour mixture then let rest for 30 minutes
before using.
4. Heat oil in the Deep Fryer to 350°F.
5. Peel and core apples (or peel bananas, if using) then cut into sticks
about 1/4 inch wide by 2 1/2 - 3 inches long.
6. Drop in batches into the batter then carefully drop into the hot oil
with the basket lowered and fry until golden.
7. Remove and repeat with remaining batches.
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