Presto ProFry 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 ⅓ rather than ¾ full. DO NOT USE THE FRYER COVER. Lower the filled basket slowly into the oil. If
the oil starts to boil up too quickly, lift the basket out of the oil for a couple of seconds, then lower it again. Repeat as necessary until the
basket is completely lowered into the fryer.
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.
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.
Quesadilla Crispers
¼ pound fresh sausage (chorizo, Italian, etc.)
1 cup refried beans
¼ cup finely chopped onion
¼ cup diced canned green chiles, drained
Cook sausage in a skillet until done, breaking it up as it cooks. Combine sausage, beans, onion, chiles, and cheese in a separate bowl.
Makes about 1½ cups.
Cut tortillas into quarters. Place about 1 teaspoon of bean mixture in center. Brush edges with mixture 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°F for 2 minutes. Drain on paper towels.
Flour
Salt and Pepper
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
¼ pound jalapeño jack cheese, shredded (1-cup)
8 (7-inch) flour tortillas
1 tablespoon flour
2 tablespoons cold water
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