Cuisinart DF-560PCC Instruction Booklet page 8

Heat oil to 360°F (182°C) in the Cuisinart
to 500°F (260°C). Line 2 cookie sheets with a triple thickness of paper towels.
Place the flour, parsley, granulated garlic, salt, and pepper in a jumbo re-sealable food
storage bag. Working with about a quarter of the calamari at a time, drop calamari into
the bag, seal and shake. Squeeze the sides of the bag to completely coat the calamari.
Take care that the pieces are individually coated and not stuck together. Remove from
the bag and place on a baking sheet lined with plastic wrap. Repeat until all the
calamari has been coated evenly with flour mixture.
Gently add calamari to hot oil, about 1 to 1½ cups (250 - 375 ml) at a time, trying to let
all the pieces drop in separately. Do not crowd the calamari, because crowding will
drop the temperature of the oil. The calamari will be pale golden and just cooked in
about 40 to 60 seconds. Do not overcook – they will become tough. Lift the calamari
out, using a slotted spoon or metal skimmer, and drain in a single layer on prepared
cookie sheets. Repeat with the remaining calamari. When all the calamari has been
fried, reheat them in the 500°F (260°C) oven for several minutes. Sprinkle lightly with a
little more salt, and serve with warm marinara sauce for dipping.
HERBED BEER BATTER ONION RINGS
Makes 2 to 4 servings
¾ cup (175 ml) + 2 tablespoons (30 ml) lager or ale
1 cup (250 ml) unbleached, all-purpose flour
½ cup (125 ml) chopped fresh parsley
1 tablespoon (15 ml) chopped fresh thyme
1 teaspoon (5 ml) finely chopped fresh garlic
¾ teaspoon (3.75 ml) kosher salt
1-2 onions [about 1 pound (500 g) total]
flour for dusting
vegetable oil for frying
kosher salt for sprinkling
In a medium bowl, whisk the beer into the flour until smooth. Stir in the parsley, thyme,
and garlic. Let batter stand 30 minutes. Stir in salt.
Cut onion crosswise into ½-inch (1.27 cm) thick slices. Remove and discard skin, stem
and root ends. Separate slices into rings. Toss lightly with flour.
TM
Heat vegetable oil in Cuisinart Professional Deep Fryer until it reaches 375°F (190°C).
Working with about 4 or 5 rings at a time, dip each ring into batter, and allow excess to
drip off. Carefully lower coated onion rings into deep fryer, one at a time. Fry until
golden, turning as needed, about 1 to 2 minutes. Lift out with tongs and place on
layered paper towels to drain. Sprinkle with kosher salt while hot, and serve.
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TM Professional Deep Fryer. Preheat the oven
BETTER THAN FAST FOOD
FRENCH FRIES
Makes about 6 servings
peanut or vegetable oil for frying
2 russet potatoes
kosher salt and freshly ground pepper to taste
TM
Heat oil in Cuisinart Professional Deep Fryer to 325°F (160°C).
Cut potatoes into french fry-cut uniform sticks (about 6 x 6 mm) or into slices ¼ inch
(6.35 mm) or less thick. As you cut, place the potatoes in a bowl of ice water to keep
them from turning brown.
Drain and dry the potato strips completely and thoroughly. They cannot be at all wet,
or the oil will spatter and spit. Fry the potatoes in small batches. Cook for about 3
minutes, remove and drain on layers of paper towels.
Increase temperature of oil to 375°F (190°C). In small batches again, fry the potatoes
for a second time, this time about 4 minutes, until golden and crispy. Drain on fresh
layers of paper towels. Season to taste and serve immediately.
Seasoning suggestions: herb blends, Cajun or Creole seasonings, and chili powder.
CRISPY CHICKEN FINGERS
Makes 6 servings
3 tablespoons (45 ml) kosher salt
3 tablespoons (45 ml) brown sugar
1 cup (250 ml) boiling water
12 ice cubes
4 skinless, boneless chicken breast halves
1 cup (250 ml) unbleached, all-purpose flour
½ teaspoon (2 ml) kosher salt
¼ teaspoon (2 ml) freshly ground pepper
¼ teaspoon (2 ml) paprika
¼ teaspoon (2 ml) granulated garlic powder
oil for frying
¾ cup (175 ml) buttermilk or regular milk
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