ButterBall 23011114 Operation Manual & Safety Instructions page 12

Onion Straw Blossom
Preheat oil to 375º F(191°C) in electric fryer. For sauce, combine sour cream
Oil for frying and salsa in a small bowl. Refrigerate until serving. To make onion flower,
1/2 cup sour cream peel onions and cut 3/4 inch off the top of each onion. Trim, but do not cut
1/4 cup chunky salsa off root end. Cut each onion into quarters from the top to 1/2 inch from root
2 large (12 ounces each) white or end. Then cut each quarter section into 4 thin wedges, cutting to within 1/2
Vidalia onions inch from root end. Using a sharp knife, remove some of the center petals,
3/4 cup all-purpose flour careful not to cut through the bottom. Discard center petals. Carefully spread
the remaining petals apart. Place the 3/4 cup flour, chili powder,
2 tbsp Mexican Chili Powder
1 tablespoon garlic salt garlic salt, and pepper in a large heavy-duty plastic bag; add onion, shaking
1 tsp black pepper to coat. Shake off excess flour mixture. Repeat with remaining onion. Whisk
1 cup all-purpose flour the 1 cup flour, cornstarch, salt, and beer in a medium bowl until smooth. Dip
1/4 cup cornstarch onions in beer mixture, moving so onions are thoroughly coated. Drain to
1 tsp salt remove excess coating. Using a long-handled slotted spoon or wire basket,
1 (12-ounce) non-alcoholic beer lower one onion, root-end side down, into hot oil. Fry about 3 to 4 minutes or
until golden brown and onion is tender. Drain on wire rack. Spoon sauce into
center of onion; serve immediately.
Citrus Seafood Cocktail
12 oz bay scallops (fresh or thawed)
12 oz fresh or frozen large shrimp with shells
1 tsp finely shredded ruby red grapefruit peel
1/3-cup ruby red grapefruit juice
¼ cup salad oil
2 tbsp thinly sliced green onion
2 tbsp finely chopped red or yellow sweet pepper
1 tbsp white balsamic vinegar or white wine vinegar
1 tbsp honey
1 ½ tsp anise seeds, crushed
½ tsp ground cinnamon
½ of a fresh pineapple, peeled, cored, and coarsely
chopped
2 ruby red grapefruit, peeled and sectioned
2 oranges peeled and sectioned
11
RECIPES
Preheat fryer to 250°F(121°C) for boiling. Peel and devein
shrimp, leaving tails intact. Cook scallops for 1-3 minutes or
until they turn opaque. Cook shrimp for 1-3 minutes or until
they turn pink. Do not combine yet. Drain, and rinse under
cold water. Drain well. Place shrimp and scallops in a plastic
bag set into a deep bowl. For marinade, combine
grapefruit peel, grapefruit juice, salad oil, green onion, sweet
pepper, vinegar, honey, anise seeds, cinnamon, and ½ tsp
salt. Pour over seafood and seal bag. Refrigerate for 2-24
hours, turning bag occasionally. To serve, drain seafood
mixture, discarding marinade. Gently combine seafood,
pineapple, grapefruit sections, and orange sections. Serve in
cocktail cups or glasses.