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HSN_DeepFryerManual
6/21/10
10:48 AM
Rosettes
Makes about 25
INGREDIENTS
1 cup whole milk
1 large egg
1/8 teaspoon kosher salt
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/8 teaspoon butter vanilla extract
1 cup all purpose flour
Oil for frying
Powdered sugar, for sprinkling
METHOD
1
Preheat peanut oil in Deep Fryer to 365°.
2
In a bowl, whisk together the milk, egg, salt, sugar, vanillas and flour
until smooth. Pour mixture through a fine strainer to ensure that it is
perfectly smooth.
3
Assemble rosette iron with the design you prefer. Heat rosette iron in
Deep Fryer oil for 1 minute to heat and season it. Remove and blot
lightly with a paper towel.
4
Carefully dip rosette iron into batter so that the batter is 3/4 of the
way up the mold. It is important not to cover the mold completely
with batter or it will not cook correctly.
5
Lower battered rosette iron into Deep Fryer oil and submerge for
one minute until it floats free from the iron. Continue cooking until
bottom is brown.
6
Use tongs or a chop stick to carefully turn rosette over to brown
other side.
7
While this one is cooking you can prepare and dip another rosette.
8
When browned on both sides, remove and drain onto absorbent
paper. Sprinkle with powdered sugar while still warm.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Page 47
47
Italian Frito Misto
4 - 6 Servings
INGREDIENTS
1/2 pound cleaned squid, tubes and tentacles
1/2 pound large scallops, halved
1/2 pound shrimp, peeled and deveined
1/2 pound fresh, small sardines, cleaned
12 fresh basil leaves
12 fresh sage leaves
1 1/2 cups whole milk
2 large eggs, beaten
1 cup all-purpose flour
1/2 cup cornstarch
2 teaspoons kosher salt
1 teaspoon fresh black pepper
Oil for frying
Lemon wedges, for serving
METHOD
1
Rinse the squid under cold water and pat dry with paper towels.
Cut the squid tubes into 1/4-inch rings. Place in refrigerator for about
30 minutes.
2
Pat the scallops and shrimp dry with paper towels. Combine milk,
eggs, sage and basil in large bowl. Add the scallops, shrimp and
sardines to it, stir to coat and refrigerate for 30 minutes.
3
Preheat peanut oil in Deep Fryer to 375°.
4
Combine flour, cornstarch, salt, and pepper in a shallow bowl and
mix with a fork. Coat the squid with the flour mixture, shaking to
remove excess.
5
Carefully place a handful of coated squid into the Fryer basket and
lower into heated oil. Fry the squid for 2 - 3 minutes or until golden
brown. Remove and drain on absorbent paper, salt to taste. Repeat
with remaining squid.
6
Coat the shrimp and scallops with flour mixture shaking to remove
excess. Carefully place in fryer basket, a handful at a time. Lower into
heated oil, and cook for 3 - 4 minutes until golden brown. Remove
and drain on absorbent paper, salt to taste. Repeat with remaining
shrimp and scallops.
7
Serve warm with lemon wedges.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
48
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