Presto Digital ProFry immersion element deep fryer Instructions Manual page 6

Recipes
Raw French Fries (Double Fry Method)
Cut medium potatoes, peeled if desired, into ¼ to ½ inch thick strips. Place into large bowl and cover 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 basket ½ rather than ⅔ full. Slowly lower the filled basket into the oil.
Fry at 350°F 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°F for 10 to 12 minutes or until golden brown.
Crispy Coating
½ cup milk
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.
Beer Batter
1½ cups flour
Thoroughly combine flour and beer in a large bowl. Cover and allow the batter to sit at room temperature for 3 hours or longer. Dip food
in batter and fry according to timetable on page 5. If desired, you may fry beer battered foods without the fry basket.
Milk Batter
1 cup flour
1½ teaspoons baking powder
½ teaspoon salt
Sift together flour, baking powder, and salt. Add eggs and milk. Stir batter until smooth. If a thinner batter is desired, add more milk. Dip
food in batter and fry according to timetable on page 5. If desired, you may fry milk battered foods without the fry basket.
Apple Pie Fritters
1 cup all-purpose flour
2 tablespoons sugar
1½ teaspoons baking powder
¼ teaspoon salt
⅔ cup milk, minus 1 tablespoon
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°F for 3 to 4 minutes, turning
once. Drain on paper towels. Sprinkle both sides with reserved cinnamon and sugar mixture. Best served warm.
Crispy Cheese Ball Bites
2 cups shredded cheddar cheese (½-pound)
½ cup crumbled blue cheese (2-ounces)
1 (3-ounce) package cream cheese
2 tablespoons milk
1 teaspoon worcestershire sauce
1 teaspoon lemon juice
Bring cheese to room temperature. Beat or process cheese, milk, Worcestershire sauce, and lemon juice until well-blended. Stir in
pimiento and chives. Form into 40 small balls. Roll in nuts, cover, and chill. open refrigerated breadsticks and unroll. Cut dough in half
horizontally to make 4 sections, then cut each section into 5 pieces, each made of 4 short strips. On a lightly floured surface, use fingers
to press and pull strip until it is about 2 inches wide and 5 inches long. Cut in half. Place cheese in center of half, cover with other half,
then pull and pinch edges to seal. you will make 20 squares from each package. Cover and chill until ready to fry.
Deep fry at 375°F for 2 to 3 minutes, turning to brown all sides. Remove from oil and drain on absorbent paper.
Makes 40
Flour
Salt and Pepper
1½ cups beer
2 eggs, beaten
½ cup milk
1 tablespoon butter, melted
½ tablespoon ground cinnamon
4 tablespoons sugar
4-5 apples, peeled, cored, sliced ¼ inch thick
2 teaspoons ground nutmeg
2 egg whites
1 tablespoon chopped pimiento
1 tablespoon chopped chives
½ cup ground or finely chopped nuts
2 tablespoons cold water
2 (11-ounce) packages refrigerated breadsticks or cornbread twists
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