13
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. 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.
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⁄
3
cup water
Heat oil in Cuisinart® 4-Quart 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.
Herbed Beer-Batter
Onion Rings
Makes 2 to 4 servings
¾ cup + 2 tablespoons lager or ale
1 cup unbleached, all-purpose flour
½ cup chopped fresh parsley
1 tablespoon chopped fresh thyme
1 teaspoon finely chopped
fresh garlic
1 to 2 onions (about 1 pound 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 thick
slices. Remove and discard skin, stem and
root ends. Separate slices into rings. Toss
lightly with flour.
Heat vegetable oil in Cuisinart
®
4-Quart
Deep Fryer until it reaches 375°F.
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.
Crispy Chicken Fingers
Makes 6 servings
3 tablespoons kosher salt
3 tablespoons brown sugar
1 cup boiling water
12 ice cubes
4 skinless, boneless chicken
breast halves
1 cup unbleached, all-purpose flour
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
¼ teaspoon paprika
¼ teaspoon granulated garlic powder
Oil for frying
¾ cup buttermilk or regular milk
Combine salt, sugar and boiling water in
a medium-large, heatproof bowl. Stir until
sugar and salt are completely dissolved.
Add ice. Cut chicken into ½ x 2-inch
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