Presto Digital ProFry immersion element deep fryer Instructions Manual page 7

Crab Fritters
½ green pepper, finely chopped (about ⅓ cup)
1 garlic clove, minced
3 tablespoons minced parsley
2 tablespoons butter
2 tablespoons olive oil
½ cup flour
½ cup milk
In saucepan, cook green pepper, garlic, and parsley in butter and olive oil until tender. Stir in flour. Add milk, stirring constantly, until
mixture thickens. Shred crab meat, removing cartilage. Add crab, sherry, paprika, and cayenne pepper to milk mixture. Chill for 2
hours. Shape into 1-inch balls using a 1-tablespoon scoop. Roll in flour, then dip in egg and water mixture. Roll in crumbs. Refrigerate
until time to serve. Deep fry 3 or 4 at a time at 375°F, turning once, until desired brownness is reached. Remove from oil and drain on
absorbent paper. Repeat until all are fried.
Makes about 1½ dozen.
Jalapeño Kickers
12 fresh jalapeño peppers OR 1 (3½-ounce)
can jalapeño peppers
Cream Cheese
½ cup flour
1 egg
½ cup milk
C : Wear plastic gloves when working with peppers. Do not touch eye area.
aution
To prepare fresh jalapeño peppers: Rinse, cut in half lengthwise, remove seeds and stems, place in boiling water and remove after 2
minutes; drain well.
To prepare canned jalapeño peppers: Drain, cut in half lengthwise, and remove seeds and stems.
Fill each pepper half with cream cheese until slightly rounded. Place ½ cup flour in separate bowl, set aside. In a second bowl, beat egg
with milk. In a third bowl, prepare breading by combining bread crumbs, onion salt, garlic salt, and oil. Stir in flour and sugar until mixed
thoroughly. Roll each pepper in flour, dip in egg mixture, and then cover with breading. For a heavier breading, dip in egg mixture again
and cover with breading a second time. Gently set aside until ready to deep fry.
Deep fry at 375°F approximately 1 to 2 minutes or until golden brown. (Tip: Remove immediately if cream cheese filling appears through
the coating.) Place fried peppers on paper toweling. Serve warm. If desired, serve with salsa.
VARIATIONS: Substitute shredded cheddar cheese in place of cream cheese filling. Pack firmly. Or substitute a mixture of cream cheese
and shredded cheddar cheese in place of cream cheese filling.
Quesadilla Crispers
¼ pound fresh sausage (chorizo, Italian, etc.)
1 cup refried beans
¼ cup finely chopped onion
¼ cup diced canned green chilies, drained
Cook sausage until done, breaking it up as it cooks. Combine sausage, beans, onion, chilies, and cheese.
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.
Alternate method: Cut tortillas into 8 pieces. Fry in hot oil. heat bean dip and serve with fried chips.
6 ounces frozen or canned crab meat
1 teaspoon sherry
1 teaspoon paprika
¼ teaspoon cayenne pepper
1 egg, beaten with 1 teaspoon water
Flour
Dry bread crumbs
2 tablespoons bread crumbs
¼ teaspoon onion salt
⅛ teaspoon garlic salt
¼ teaspoon vegetable oil
¼ cup flour
1 teaspoon sugar
¼ pound jalapeño jack cheese, shredded (1-cup)
8 (7-inch) flour tortillas
1 tablespoon flour
2 tablespoons cold water
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