Black & Decker FryMate DF200 Mode D'emploi page 5

Favorite All-Purpose Batter
1 ⁄ cup all-purpose flour
2
1 ⁄ teaspoon baking powder
2
1 ⁄ teaspoon salt
4
1. Combine dry ingredients in large mixing bowl.
2. Beat milk and egg together and add to flour mixture.
3. Stir until fairly smooth.
4. Add food to be coated with batter, such as onion rings or shrimp.
Makes: About 1 cup batter.
Best Egg Batter
1 egg
1 tablespoon milk
3 ⁄ -1 cup favorite seasoned bread crumbs
4
1. Mix egg and milk together.
2. Dip foods (such as fish fillets or mushrooms) into egg mixture.
3. Then roll in bread crumbs.
Makes: Enough for about 1 pound/454 g fish fillets.
Easy Tempura Batter
1 cup all-purpose flour
1 ⁄ cup cornstarch
4
1 ⁄ teaspoon baking soda
8
1. Measure and blend flour, 1/4 cup cornstarch and baking soda in large mixing bowl.
2. Measure ice water and stir in egg yolk. Stir into flour mixture quickly, just until flour mixture is
moistened. (Do not over mix. Batter should be lumpy.)
3. Coat food to be fried with cornstarch, then coat with batter. Drain off excess batter.
Makes: About 2 cups batter. Note: Batter will be thin.
Recipes
dash pepper
1 ⁄ cup milk
3
1 egg
1 1 ⁄ cups ice water
3
1 egg yolk
cornstarch
8
Extra-Crisp, Twice-Fried French Fries
1 ⁄ pound/227g Idaho potatoes
2
Salt
1. Prepare fryer for cooking per use/care directions, and preheat fryer at 325°F (163°C).
2. Peel and cut potatoes into 1 ⁄ -inch (.64cm) pieces.
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3. Soak in cold water for 1 ⁄ hour. Then drain and dry on paper toweling.
2
4. Fry potatoes, a handful at a time, for 4 minutes. Repeat until all are used.
5. After potatoes are fried the first time, put into a large bowl lined with paper towels, and allow
them to stand for 1 ⁄ hour.
2
6. Increase temperature to 375°F (191°C).
7. Fry all potatoes at once for about 2 minutes.
8. Salt and serve.
Makes: About 1 ⁄ pound/227g extra crisp fries.
2
Special Cake Dougnuts
2 eggs
1 cup sugar
2 tablespoons shortening, melted
⁄ cup buttermilk
3
4
3 1 ⁄ cup all-purpose flour
2
1. Prepare fryer for cooking per use/care directions, and preheat fryer at 375°F (191°C).
2. In a large mixing bowl, combine eggs, sugar, shortening. Stir in buttermilk.
3. In a separate bowl, combine flour, baking powder, baking soda, salt and cinnamon. Add to egg
mixture and mix until smooth. Dough will be sticky.
4. Turn dough onto a well-floured board. Turn to lightly cover with flour. Roll out dough gently to
about 1 ⁄ -inch/1.27 cm thickness.
2
5. Cut dough with floured, 3-inch/7.6 cm doughnut cutter. Place 3 doughnuts into fry basket, and
lower into preheated oil. Fry 2-2 1 ⁄ minutes total, or until browned. Turn doughnuts after 1 minute.
2
Remove from fry basket and place on absorbent paper toweling. Repeat with remaining donuts.
6. To make doughnut holes, add 6 to fry basket and fry 1
7. Serve doughnuts and doughnut holes plain, sugared or glazed.
Makes: 2 dozen (3-inch/7.6 cm) doughnuts and 2 dozen donut holes.
To Make Sugar Doughnuts: While doughnuts are warm, shake 1-2 doughnuts at a time, or 3-4
doughnut holes at a time, in bag with confectioners' sugar, granulated sugar or a mixture of
cinnamon and sugar.
To Make Glazed Doughnuts: Add 2 tablespoons boiling water gradually to 1 cup confectioners'
sugar. Mix thoroughly. Add additional water if necessary,
doughnuts into the warm glaze.
2 teaspoons baking powder
1 teaspoon baking soda
1 ⁄ teaspoon salt
2
⁄ teaspoon cinnamon
1
2
1 ⁄ minutes total, turning halfway through.
2
1 ⁄ teaspoon at a time. Dip warm
4
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