Hush Puppies; Fried Calamari - Cuisinart DF-560PCC Instruction Booklet

about 1 to 2 minutes, turning with a slotted spoon or wire skimmer. Remove and drain
on layered paper towels. Pat gently to remove any excess oil, and sprinkle with desired
amount of sugar.

HUSH PUPPIES

Makes about 20 to 30
oil for frying
1½ cups cornmeal
½ teaspoon salt
¼ teaspoon baking soda
¼ cup finely chopped white or green onion
¼ cup buttermilk
¹⁄ cup water
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Heat oil in Cuisinart TM Professional Deep Fryer until it reaches 375°F. While the oil is
heating, make the Hush Puppy batter.
Combine cornmeal, salt and baking soda in a medium bowl. Stir in onion. Add
buttermilk and water – stir just to moisten the dry ingredients. Make into rounded
tablespoonfuls, and drop carefully into the hot oil and fry until golden brown, turning
once with a slotted spoon or wire skimmer. Remove from the oil. Drain on layers of
paper towels. Serve immediately.
SPICY BUFFALO WINGS
Makes 24 pieces
12 chicken wings
½ cup (125 ml) unsalted butter, melted
5-8 tablespoons (75 - 120 ml) "Louisiana style" hot sauce
1 tablespoon (15 ml) cider vinegar
oil for frying
blue cheese dressing and celery sticks, carrot sticks, zucchini sticks
Cut wing tips from wings and discard or reserve for making chicken stock. Split each
wing at the joint and cut through so there are 2 pieces from each wing. Rinse and dry
completely. In a large bowl, combine the melted butter, hot sauce and cider vinegar
and stir until completely blended.
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Heat oil until it is 375°F (190°C). Put half the wings into the Cuisinart
Deep Fryer and cook until browned and crispy, about 12 to 15 minutes. Remove wings;
drain briefly on layered paper towels. Then stir hot, crispy wings into the hot sauce
mixture. Repeat with remaining wings. Serve hot with cold vegetable sticks and blue
cheese dressing.
Note: If you have some guests who do not appreciate hot and spicy, fry the wings as
instructed and toss with your favorite BBQ sauce or honey mustard sauce. For "super-
hot" strength wings, add **Tabasco® or other hot sauce along with the Louisiana style
hot sauce.
BLUE CHEESE DRESSING
½ cup (125 ml) mayonnaise (regular or lowfat)
½ cup (125 ml) sour cream (regular or lowfat)
½ cup (125 ml) crumbled blue cheese
1 teaspoon (5 ml) finely chopped garlic
¼ cup (50 ml) finely chopped parsley
1-2 tablespoons (15 - 30 ml) finely chopped onion
1 tablespoon (15 ml) fresh lemon juice
Place all ingredients in a bowl and stir well to blend. Cover and refrigerate for at least
30 minutes before serving, to allow flavours to blend.

FRIED CALAMARI

Makes about 4 servings
vegetable oil for frying
2 ½ pounds (1.1 kg) cleaned calamari, including some tentacles
2 cups (500 ml) unbleached, all-purpose flour
1 tablespoon (15 ml) finely chopped parsley
1 teaspoon (5 ml) granulated garlic
1 teaspoon (5 ml) each: kosher salt and freshly ground pepper
marinara sauce for dipping
fresh lemon wedges for garnish
Rinse and drain the calamari; place on thick layers of paper towels, pressing and
blotting them completely dry with another layer of paper towels on top. Cut the bodies
into ½ -inch (1.27 cm) rings, and cut tentacles into halves or quarters if large.
*Frank's Red Hot ® is a registered trademark of Reckitt Benckiser, Inc.
®
**Tabasco is a registered trademark of McIlhenny Company.
TM Professional
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