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W O L F
F RY E R M O D U L E
F R E N C H
F R I E S
Makes approximately 4 servings
1 pound (.45 kg) potatoes, unpeeled
Oil for deep-frying
Salt
M E T H O D
Cut each potato into 16 long potato sticks,
3
each about
/
-inch (9) on a side. Place on
8
paper towels and dry thoroughly.
Fill the fryer basin with 5 quarts (4.7 L) oil.
Preheat the Wolf fryer module to 350˚F (175˚C).
Place potatoes in large fryer basket. Deep-fry
about 7 minutes or until potatoes are lightly
browned. Remove from the oil and drain
between paper towels. Cool completely. When
ready to serve, preheat the oil to 375˚F (190˚C).
Deep-fry the potatoes for 1 to 2 minutes or
until they are the desired brownness. Salt as
desired. Serve warm.
Dimensions in parentheses are in
millimeters unless otherwise specified.
R E C I P E S
T E M P U R A
Makes batter for 20 to 30 pieces
Batter:
3
/
cup (90 g) cornstarch
4
3
/
cup (80 g) flour
4
1 tsp (4 g) salt
1
/
tsp (1 g) baking powder
4
1
1
/
2
Oil for deep-frying
Shrimp, clean, raw, deveined
Other seafood or vegetables
M E T H O D
Combine the dry ingredients. Add water and
whisk well.
Fill the fryer basin with 5 quarts (4.7 L) oil.
Preheat the Wolf fryer module to 365˚F (185˚C).
Meanwhile, prepare the shrimp and vegeta-
bles. Dry the seafood by spreading them out
between layers of paper towels and patting
completely dry. Immediately before adding the
food to the fryer, dip it into the batter. Deep-fry
2–3 minutes, turning over as needed. Cool
slightly before serving.
B A T T E R
cups (360 ml) water
19
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