5
Recipes
Raw French Fries (Double Fry Method)
Cut medium potatoes, peeled if desired, into ¼- to ½-inch thick strips. Place into large bowl and cover with hot tap water. Soak potato
strips for 15 minutes or until ready to fry. Rinse, drain, and pat dry with paper towels.
Because raw fries contain a high percentage of moisture, extreme care must be used when deep frying. Thoroughly dry raw fries before
deep frying. Place only a single layer of raw fries in the basket. Keeping the cover open, lower the basket slowly into the oil. If the oil
starts to boil up too quickly, lift the basket out of the oil for a couple of seconds, then lower it again. Repeat as necessary until the basket
is completely lowered into the fryer. Close cover.
Fry at 350° for 4 to 5 minutes until edges of fries begin to brown. Drain; let stand to cool for at least 10 minutes, but not more than 2
hours. Just before serving, fry potatoes at 390° for 5 to 6 minutes or until golden brown.
Crispy Coating
½ cup milk
1 egg, beaten
Flour
Salt and Pepper
Beat milk and egg together. Combine our and seasonings. Dip food into milk-egg mixture, then coat in seasoned our. Fry food
according to timetable on page 4.
Beer Batter
1½ cups flour 1½ cups beer
Thoroughly combine our and beer in a large bowl. Cover and allow the batter to sit at room temperature for 3 hours or longer. Dip food
in batter and fry according to timetable on page 4. For best results, fry beer battered foods without the fry basket.
Helpful Hints
♦ Before deep frying, always remove excess moisture or ice crystals from food by patting it dry with paper towels. Even small amounts
of moisture may cause the oil to spatter, pop, boil over, or erupt.
♦ When breading foods, use commercial breading, finely ground bread or cracker crumbs, corn meal, a mixture of corn meal and flour,
pancake mix, or prepared bread mixes.
♦ For crisper foods, fry without the cover.
♦ Use only heat-resistant utensils in the fryer as most plastics or rubber will become damaged from the hot oil. Do not leave metal utensils
in the fryer as they will become hot.
♦ After each use, strain oil through a filter or a double thickness of cheesecloth to remove the accumulated residue.
♦ The number of times the cooking oil can be reused will depend on the food that is fried in it. For example, the oil will need to be
replaced more often if fish, chicken, or food coated with bread or cracker crumbs is fried frequently.
♦ It is time to replace the cooking oil if any of the following occur: the oil is dark in color, has an unpleasant odor, smokes when it is
heated, or foams excessively during frying.
Questions and Answers
Whenever I make battered foods, they stick to the basket. What can I do?
Battered foods work best when fried without the basket. When using the fryer without the basket, a heat-resistant scoop should be used
to add or remove foods. These heat-resistant scoops may be purchased on the web at www.GoPresto.com.
Sometimes my fryer won’t heat up or it stops working while I’m frying. Why?
If your fryer fails to preheat or if the cooking process stops while you are frying, check the cord assembly to assure the plug is properly
attached to the appliance (see Fig. G, page 3).
My food doesn’t get as crisp as I’d like and sometimes is unevenly cooked. What am I doing wrong?
You may have overfilled the basket. If too much food is fried at the same time, the food will not get crisp. Do not fill the basket more
than ¾ full for most foods. For raw fries, only fill the basket with a single layer of fries. If your food is unevenly cooked, you may be
frying foods that are not uniform in thickness or size. Try frying foods of equal size and thickness as they will fry more evenly and at
the same speed.
To Next Page
Loading...
Need help?
General
