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65029 MW DF-1250T #66239 10/25/01 2:38 PM Page 12 Sally Mercury:65946 Metalware books:66239:
Serves 2 to 4
6 oz. Sliced Portabella mushrooms
2 large Eggs
2 Tbsp. Milk
6 to 8 Tbsp. Seasoned dry bread crumbs
1 tsp. Italian herb seasoning
Preheat vegetable oil to low, 325° F., until red light turns off.
Arrange mushroom slices in a shallow bowl.
Combine eggs and milk in a small bowl; whisk until blended. Pour over mushroom slices. Allow to stand 5 minutes,
turning each piece over once, to soak up egg mixture. Measure bread crumbs into a shallow bowl, add seasoning and
stir until mixed.
With tongs dip each mushroom slice into crumbs, turning to coat evenly. Set each slice on a plate and repeat process
until all mushroom slices are coated.
Raise basket. Open lid; place half the slices in basket. Close lid; lower basket. Deep Fry 2-1/2 minutes. Raise basket.
Open lid; with tongs turn slices over. Close lid; lower basket and Deep Fry 2 to 3 minutes until browned and
mushrooms are tender. Raise basket. Open lid; with metal spatula remove slices onto paper towel. Repeat Deep Fry
process with remaining slices.
Serve hot.
Serves 4 to 6
1/2 Cup Milk
1/2 Cup Ranch dressing
1 (10 oz.) bag Frozen pearl onions
1/3 Cup All-purpose flour
1 Tbsp. Paprika
Combine milk and ranch dressing in a small bowl; whisk to blend. Peel frozen onions; cut in half from top to bottom.
Set into milk mixture.
Preheat vegetable oil to medium, 350° F., until red light turns off.
Combine flour and paprika in a small bowl. With a spoon, place each onion into flour mixture, turning to coat
evenly. Set each onion on a plate and repeat process until all onions are coated.
Raise basket. Open lid; place half the onions in basket. Close lid; lower basket. Deep Fry 4 to 5 minutes until browned
and onions are tender. Raise basket. Open lid; lift basket above oil to allow excess oil to drip off. Turn basket over onto
paper towel. Repeat Deep Fry process with remaining onions.
Serve hot.
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