Cuisinart CDF-200P1 User Manual - Page 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 1 1 1 to 2 cup chopped fresh parsley tablespoon chopped fresh thyme teaspoon finely chopped fresh garlic 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 13