User manual CUISINART CDF-100

[. . . ] Basic to Gourmet DEEP FRYER RECIPES Instruction Booklet Reverse Side CONTENTS Tips and Hints . 17 TIPS AND HINTS · When frying food that is not coated in batter, make sure it is patted dry with paper towels, as excess moisture causes the oil temperature to drop. It is possible to fry in the same oil more than once, especially if you are frying mild, non-odorous foods such as vegetables. After you fry something with a distinct odor, such as fish, any foods you fry afterward will take on a similar flavor. [. . . ] Repeat with remaining batches and serve immediately with marinara sauce or aïoli. Place ingredients in a small bowl and stir with a whisk until completely blended. 16 1 1 3 1 ¼ 2 1 ½ 1 1 1½ Crab Cake Fritters Makes eight 4-ounce fritters Fried Calamari Makes 4 servings ½ 2 1 1 ½ ½ ½ ¹/8 pound calamari, cleaned and sliced into ½" rings cups light cream or buttermilk large egg, lightly beaten cup unbleached all-purpose flour teaspoon kosher salt teaspoon fresh ground pepper teaspoon paprika teaspoon cayenne Submerge calamari in 1 cup of the cream or buttermilk in a mixing bowl. Fill the CuisinartTM Deep Fryer with vegetable oil to the maximum line. Strain the calamari and place it in the bowl ounces lump crabmeat teaspoon extra virgin olive oil chopped red bell pepper (8 ounces) green onions, trimmed and chopped (approximately ¹/³ -½ cup) teaspoon chopped fresh garlic teaspoon kosher salt eggs, lightly beaten cup panko breadcrumbs, plus extra for dredging cup mayonnaise teaspoon Worcestershire sauce teaspoon Dijon style mustard teaspoons Old Bay® seasoning hot sauce (optional) Look through crabmeat to make sure it has no shells or cartilage and reserve in refrigerator. 9 Place the olive oil in a 10" skillet and place over medium heat. Add the peppers and onion and sauté for at least 5 minutes until the vegetables soften slightly. Remove the vegetables from the heat and allow to cool for a few minutes. Add the eggs, panko, mayonnaise, Worcestershire, Dijon, Old Bay®, and dash or two of hot sauce if desired. The best way to mix the crab mixture is with clean hands; however, you can use a spoon or spatula. From the mixture form ½-cup oval cakes with your hands and place them on a clean plate, separating the layers of cakes with wax paper. Fill the CuisinartTM Deep Fryer with vegetable oil to the maximum line. When oil is ready, place about 2 crab cakes in the basket in the up position. Lower into the oil, and cook for about 2 to 4 minutes, turning the cakes half way through cooking time. With a pair of tongs, place crab cakes on layered paper towels to drain and lightly season with salt. Continue with the remaining cakes and serve immediately. Perfect French Fries To obtain the perfect French fry you must fry the potatoes twice. Serves 2 to 3 1 pound russet potatoes kosher salt Peel potatoes and cut into strips about ¼ to ½" thick, using either a sharp knife, a French fry cutter, or a French fry disc in a food processor. Fill the CuisinartTM Deep Fryer with vegetable oil to the maximum line. While the oil is heating, lay the potatoes on layers of paper towel to dry them well. When the oil is ready, fill the basket in the up position with one layer of potatoes. Lower the basket and cook for 4 to 5 minutes for thin French fries or 8 to 12 minutes for thicker cut fries. Season with salt and serve immediately. 10 Potato Chips Serves 2 Corn, Scallion and Sweet Red Pepper Fritters Makes about 10 to 12 fritters 1 Yukon Gold potato (about 8-9 ounces) kosher salt Slice potatoes very thin (about 1/16 to 1/8" thick) with a very sharp knife, mandoline, or food processor. Place potato slices in a bowl submerged in ice water and reserve for 15 minutes. Fill the CuisinartTM Deep Fryer with vegetable oil to the Max fill line. [. . . ] While the oil is heating, remove dough from mixing bowl and transfer to a clean surface dusted with flour. Roll out dough in a rectangular shape to about 1/8" thick or less. Cut dough into 2- to 3-inch rectangles or triangles with a knife or pizza cutter. Sopaipillas are ready when they reach a golden brown and puff, about 4 minutes total. [. . . ]