Wolf IF15/S Use & Care Manual page 18

Fryer Module Recipes
Easy Light Breading
Makes breading for 15 to 20 pieces.
Ingredients:
Vegetables (broccoli, mushrooms, zucchini),
cut into bite-size pieces
Fish, cut into 1" x 2" (25 x 51) pieces, dried well
Oil for deep-frying
Batter:
3
/ cup (90 g) cornstarch
4
1
/ cup (40 g) flour
3
1 Tbsp (15 g) sugar
1 tsp (3 g) baking powder
1 tsp (3 g) dried dill weed
1
/ tsp (2 g) garlic salt
2
1
/ tsp (2 g) salt
2
1
/ tsp (1 g) black pepper
4
1 large egg, beaten
1
/ cup (118 ml) club soda
2
Dipping sauces (optional)
METHOD
Fill the fryer basin with 5 quarts (4.7 L) oil. Preheat the
Wolf fryer module to 350°F (175°C). Combine all dry
ingredients. Add egg and club soda and beat until smooth.
Add additional flour if desired for thicker batter. Using fork
or slotted spoon, dip vegetables and fish into the batter.
Carefully place pieces into preheated oil. Deep-fry 2–3
minutes or until golden brown. Remove from oil and drain
on paper towels. Repeat as needed with remaining
vegetables and fish.
Crunchy Noodle Salad Topping
Ingredients:
Bean threads or cellophane noodles
Oil for deep-frying
METHOD
Fill the fryer basin with 5 quarts (4.7 L) oil. Preheat the
Wolf fryer module to 350°F (175°C). Drop a small amount
of bean threads or noodles in oil. As soon as they float
they are ready to be removed (this only takes about 5
seconds). Remove and drain on paper towels. Place on
salads as a topping garnish.
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