Presto Dual Basket ProFry Plus Instructions Manual page 6

Recipes
raw french fries
(Double Fry Method)
Cut medium potatoes, peeled if desired, into
with hot, tap water. Soak potato strips for 15 minutes or until ready to fry. Rinse, drain, and pat dry
with paper towels.
Because raw fries contain a high percentage of moisture extreme care must be used when deep
frying. Thoroughly dry raw fries before deep frying. Fill the baskets ½ rather than ¾ full. Lower
the filled baskets slowly into the oil. If the oil starts to boil up too quickly lift the baskets out of
the oil for a couple of seconds, then lower them again. Repeat as necessary until the baskets are
completely lowered into the fryer.
Fry at 350˚ for 3 to 4 minutes until fries are cooked through but not browned. Drain; let stand to cool
for at least 10 minutes, but not more than 2 hours. Just before serving, fry potatoes at 375˚ for 10 to
12 minutes or until golden brown.
Crispy Coating
⁄ cup milk
1
2
1 egg, beaten
Beat milk and egg together. Combine flour and seasonings. Dip food into milk-egg mixture, then
coat in seasoned flour. Fry food according to timetable on page 5.
apple pie fritters
1 cup all-purpose flour
2 tablespoons sugar
1 ⁄ teaspoons baking powder
1
2
⁄ teaspoon salt
1
4
⁄ cup milk, minus 1 tablespoon
2
3
1 tablespoon brandy
1 egg yolk
In medium bowl, mix flour, sugar, baking powder, and salt. In a second bowl, whisk milk, brandy,
egg yolk, and melted butter. Gradually stir into dry ingredients until smooth. Set aside.
Mix cinnamon and sugar. Sprinkle over both sides of apple slices, saving remainder to dust over
finished fritters. Sprinkle slices lightly with nutmeg.
In clean bowl, beat egg whites until stiff, but not dry. Fold into reserved batter. Dip several apple
slices into batter to coat evenly, letting excess drip off. Carefully place 1 to 2 slices at a time into
preheated oil. Deep fry at 375˚ for 3 to 4 minutes, turning once. Drain on paper towels. Sprinkle both
sides with reserved cinnamon and sugar mixture. Best served warm.
Quesadilla Crispers
⁄ pound fresh sausage
1
4
(chorizo, Italian, etc.)
1 cup refried beans
⁄ cup finely chopped onion
1
4
1 ⁄ cup diced canned green
4
chilies, drained
Cook sausage until done, breaking it up as it cooks. Combine sausage, beans, onion, chilies, and
cheese.
Makes about 1 1 ⁄ cups.
2
Cut tortillas into quarters. Place about 1 teaspoon of bean mixture in center. Brush edges with mix-
ture of flour and water. Fold in half and press to seal; keep covered as you work. Continue until all
are made.
Makes 32.
Let stand 5 minutes before frying to allow edges to stick together. Deep fry 3 or 4 at a time at 375˚
for 2 minutes. Drain on paper towels.
1 ⁄ to 1 ⁄ inch thick strips. Place into large bowl and cover
4 2
Flour
Salt and Pepper
1 tablespoon butter, melted
⁄ tablespoon ground cinnamon
1
2
4 tablespoons sugar
4-5 apples, peeled, cored, sliced
⁄ inch thick
1
4
2 teaspoons ground nutmeg
2 egg whites
⁄ pound jalapeño jack cheese,
1
4
shredded (1-cup)
8 (7-inch) flour tortillas
1 tablespoon flour
2 tablespoons cold water
6