Recipe

Booklet

Reverse Side

INSTRUCTION BOOKLET

Compact Deep Fryer

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

CDF-100C

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IMPORTANT

Thank you for purchasing the Cuisinart CDF-100C Compact Deep

Fryer. To ensure that you get the most out of your purchase and enjoy this product for years to come, please note the following:

• Do not leave the unit unattended while the power in on and/or if the unit is in use.

• Operate the unit only with the recommended amount of oil, never run "dry" (without oil).

• Some smoke may appear when operating the unit. This is normal and will depend on the type of oil used (note that some cooking oils, like vegetable, for example, may smoke more than others).

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed, including the following:

1. REad aLL INSTRUCTIONS.

2. Do not touch hot surface; use handles or knobs.

3. To protect against electric shock, do not immerse cord, plug or base unit in water or other liquid.

4. Close supervision is necessary when any appliance is used by or near children.

5. Unplug from outlet when not in use and before cleaning. Allow appliance and the oil to cool completely before putting on or taking off parts, and before cleaning or draining the appliance.

6. Do not operate any appliance with a damaged cord or plug or after an appliance malfunctions, or has been damaged in any manner.

7. The use of accessory attachments not recommended by

Cuisinart may cause injuries.

8. Do not use outdoors.

9. Do not let cord hang over edge of table or counter, or touch hot surfaces.

10. Do not place on or near a hot gas or electric burner, or in a heated oven.

11. Extreme caution must be used when moving fryer containing hot oil.

12. Be sure handles are properly attached to basket and locked in place. See detailed assembly instructions.

13. Always attach plug to appliance first, then plug cord into the wall outlet. To disconnect, turn temperature knob to Min and then remove plug from wall outlet.

14. Do not use appliance for other than intended use.

15. Any other servicing should be performed by an authorized service representative.

16. To secure handle and / or feet assemblies shall periodically check for looseness and retighten screws or nuts.

CaUTION: Overtightening can result in stripping of screws or nuts or cracking of handle or feet.

SAVE THESE INSTRUCTIONS

FOR HOUSEHOLD USE ONLY

SPECIAL CORD SET

INSTRUCTIONS

A short power supply cord is provided to reduce the risk of becoming entangled in or tripping over a long cord. A longer detachable powersupply cord or extension cord is not recommended for use with the

Compact Deep Fryer.

NOTICE

This appliance has a polarized plug (one blade is wider than the other).

To reduce the risk of electric shock, this plug is intended to fit into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to modify the plug in any way.

CONTENTS

Important Safeguards. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Special Cord Set Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Parts and Features. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Before the First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Assembly Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Operating Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Cleaning and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Warranty Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

PaRTS aNd FEaTURES

1. Filter cover

2. anti-odour charcoal filter (not shown)

3. Removable lid

4. Viewing window

5. Basket – chrome plated steel mesh (not shown)

6. Handle – detachable basket handle

7. Nonstick diecast Bowl with pouring spout (not shown)

8. Housing – brushed stainless steel

9. Cool touch side handles

10. adjustable temperature control

11. Indicator lights – red indicator light signals that fryer is heating up; green indicator light signals that fryer is ready to cook

12. detachable power cord (not shown)

13. Nonskid feet

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INTROdUCTION

You are going to love this Deep Fryer. Prepare restaurant-quality deep fried foods right at home – quickly, easily, and with no mess. Because this deep fryer is compact, it really doesn't take up much room on your counter. And it uses just 1.1 liter of oil to fry up to ¾-pound

(375 g) batches of a variety of different foods. Try out a dish you had in your favourite restaurant, or pull out that recipe you've been saving.

Cuisinart makes it easy!

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BEFORE THE FIRST USE

Remove all packaging materials and any promotional labels or stickers from your deep fryer. Be sure all parts (listed above, Parts and Features) of your new appliance have been included before discarding any packaging materials. You may want to keep the box and packing materials for use at a later date.

Before using your Cuisinart ™ Compact Deep Fryer for the first time, remove any dust from shipping by wiping the base with a moist cloth.

Thoroughly clean the bowl, lid, and basket. The lid and basket are dishwasher-safe. Never immerse the appliance in water; water must not be allowed to penetrate the interior of the appliance.

aSSEmBLy INSTRUCTIONS

1. Place base on a clean, flat surface where you intend to cook.

2. To properly attach the handle to the basket, squeeze together both ends of the handle and insert both ends into the bracket holes (Figure 1).

Keeping ends in bracket holes, gently release grip. Firmly pull back handle to snap into position (Figure 2).

3. Make sure unit is turned to Min at thermostat dial.

4. Connect the magnetic power cord to the unit. See Figure 3.

Figure 1 Figure 2

5. Add recommended amount of oil. Never operate fryer without oil reaching the fill line.

Figure 3

6. Plug the cord into a standard electrical outlet.

OPERaTINg INSTRUCTIONS

Once the deep fryer is assembled properly and you are ready to begin frying:

1. Pour fresh oil into the bowl up to the oil fill level (1.1 Liter). The oil fill level is indicated on the bowl.

2. See assembly instructions regarding power cord. Always attach cord to fryer before plugging into standard electrical outlet.

3. Turn the temperature knob clockwise to the recommended temperature setting.

4. After approximately 8-10 minutes, the ready light will turn on when the desired frying temperature has been reached. If food was previously frozen, remove as many of the ice crystals as possible.

Place food in the basket in a single layer with space between them. Gently submerge basket in hot oil to begin frying.

5. We recommend keeping the lid on during frying.

6. Once the food is done, raise the basket and hook it onto the bowl rim to drain oil.

7. As soon as oil has drained, remove the basket and place food on a plate lined with paper towels.

WaRNINg

Never turn on unit without oil in the bowl.

Never fill the fryer above the fill line – it may cause hot oil to overflow while frying.

do not use the Compact deep Fryer when the oil is below the fill line.

The Compact deep Fryer should be connected to power supply only after it has been filled with oil.

NEVER HEaT IT UP WHILE EmPTy! If this occurs, the thermal-cutoff will automatically shut off power. dry all ingredients well before adding to the hot oil. do not overcrowd foods in the deep fryer when frying.

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REmOVINg LId

When removing the oil and when cleaning, it is advisable to remove the lid. This can be done easily by opening the lid 45 degrees and then carefully pulling the lid forward. To replace the lid it should be pressed back in the hinge opening at the same 45-degree angle.

REmOVaBLE CHaRCOaL FILTER

The Compact Deep Fryer includes an anti-odour charcoal filter that helps trap odours and steam during frying.

Filter should be removed before lid is immersed in water for cleaning. It will be difficult for the filter to dry while placed in the lid.

Figure A

Filter life depends on the type of food most often fried, as some foods carry stronger odours, which the filter helps trap. With time the charcoal filters lose their effectiveness. Figure B

A change in color or fading indicates that the filter needs to be changed; this generally occurs between 25 and

30 uses.

To remove the filter, press the single tab on the back of the filter cover toward you, and lift the cover out of the slots in front of the lid

(Figure A).

To replace the filter cover, insert the two tabs on the front of the filter cover into the slots in the lid (Figure B).

NOTE: We recommend washing the filter every 2 to 3 uses. The filter can be washed in warm soapy water and rinsed.

Please ensure that the filter is completely dry before replacing.

CLEaNINg aNd CaRE

Caution: Before cleaning appliance, make sure it has cooled down. Oil stays hot for over an hour after cooking and well after the housing has cooled.

The basket, basket handle, and lid without filter are all top rack dishwasher-safe.

1. Make sure the oil is cool enough (about 2 hours after use) and the deep fryer is unplugged before cleaning.

2. Either discard used oil or filter it for future use. Bowl is designed with a pouring spout, so oil can be poured without spills and drips.

Pour oil into a sealable container to discard or save for future use.

Please refer to the tips and hints section in the recipe booklet for instructions on how to properly filter and re-use oil.

3. To fully clean interior – When fryer bowl is empty of oil, fill the unit with water, leaving 1½" (3.75 cm) at the top. Add ¼ cup (50 ml) baking soda and turn unit on. Let boil for 5 to 10 minutes. Shut the unit off and leave the hot water/baking soda mixture to soak. When the solution cools to warm, scrub the inside with a soft but firm bristle brush. Empty the water and baking soda solution by the fryer bowl's pour spout. Rinse carefully by adding about 2 cups

(500 ml) of water, then empty again and dry.

To clean using soap – When fryer bowl is empty of oil, add about

2 cups (500 ml) of warm soapy water and let stand for a few minutes or wipe with a sponge. Rinse carefully with about 2 cups

(500 ml) of clean water, then empty and dry.

NOTE: WaTER mUST NOT BE aLLOWEd TO PENETRaTE THE

INTERIOR OF THE aPPLIaNCE.

NOTE: dO NOT ImmERSE FRyER, CORd OR magNETIC PLUg

IN WaTER OR aNy OTHER LIQUId.

4. To clean exterior, wipe with a soft dry cloth. Never use an abrasive cleaner or harsh pad.

5. The basket, basket handle, and lid without filter can be washed in sink or dishwasher.

6. All components of the fryer should be thoroughly cleaned and dried before being stored.

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WARRANTY

LIMITED THREE-YEAR WARRANTY

We warrant that this Cuisinart product will be free of defects in material or workmanship under normal home use for 3-years from the date of original purchase.

This warranty covers manufacturer’s defects including mechanical and electrical defects. It does not cover damage from consumer abuse, unauthorized repairs or modifications, theft, misuse, or damage due to transportation or environmental conditions. Products with removed or altered identification numbers will not be covered.

This warranty is not available to retailers or other commercial purchasers or owners.

If your Cuisinart product should prove to be defective within the warranty period, we will repair it or replace it if necessary.

For warranty purposes, please register your product online at www.cuisinart.ca to facilitate verification of the date of original purchase or keep your original receipt for the duration of the limited warranty.

If the appliance should become defective within the warranty period, do not return the appliance to the store. Please contact our Customer Service

Centre:

Toll-free phone number: 1-800-472-7606

address: Cuisinart Canada

100 Conair Parkway

Woodbridge, Ont. L4H 0L2

Email: [email protected]

model: CDF-100C

• Product date code*/copy of original proof of purchase

• Any other information pertinent to the product’s return

* Product date code can be found on the underside of the base of the product. The product date code is a 4 or 5 digit number. Example, 90630 would designate year, month & day (2009, June 30th).

NOTE: We recommend you use a traceable, insured delivery service for added protection. Cuisinart will not be held responsible for in-transit damage or for packages that are not delivered to us.

To order replacement parts or accessories, call our Customer Service Centre at 1-800-472-7606.

For more information, please visit our website at www.cuisinart.ca

To facilitate the speed and accuracy of your return, please enclose:

• $10.00 for shipping and handling of the product (cheque or money order)

• Return address and phone number

• Description of the product defect

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Recipe Bookle∑

Basic to Gourmet DEEP FRYER RECIPES

Instruction

Booklet

Reverse Side

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CONTENTS

Tips and Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Fun and Different Ideas. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

RECIPES

Beer Batter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Tempura Batter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Crumb Coatings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Deep Fried Chicken Wings for One. . . . . . . . . . . . . . . . . . . . . . . . . 11

SaUCE SUggESTIONS FOR dEEP FRIEd CHICKEN WINgS

Buffalo Sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Asian Mahogany Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Sweet & Spicy Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Honey Mustard Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Creamy Blue Cheese Dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Fried Vegetable Wontons. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Soy Dipping Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Vegetable Tempura . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Cajun Shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Creole Mustard Mayonnaise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Fried Calamari . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Crab Cake Fritters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Perfect French Fries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Potato Chips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Corn, Scallion, and Sweet Red Pepper Fritters . . . . . . . . . . . . . . . 17

Hush Puppies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Deep Fried Sage and Prosciutto Ricotta Balls . . . . . . . . . . . . . . . 19

Goat Cheese Ravioli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Shrimp and Leek Ravioli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20

Falafel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Sesame Chicken Fingers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Sopaipillas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Apple Fritters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23

Chocolate Banana Purses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23

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. The smallest amount of water will also

cause hot oil to spatter.

• It is important to use clean oil when frying. We recommend changing oil after every time you fry. It is possible to fry in the same oil more than once, especially if you are frying mild, non-odourous foods such as vegetables. After you fry something with a distinct odour, such as fish, any foods you fry afterward will take on a similar flavor. For this reason when you prepare a dish like fish and chips you would want to fry the chips first. Any time the oil looks very dark after frying multiple times it is time to change it. Also, the smoking point (temperature when oil will burn) of the oil lowers with each use.

• To filter oil for further use, wait until the oil is COMPLETELY cool, about 2 hours after frying. Pour the oil from the designated pouring spout into a container with a funnel lined with cheesecloth or a coffee filter to catch any debris. If reusing, store in a closed container in a dark and cool area.

• Recommended oils for frying are all vegetable oils, canola oil, peanut oil, or grapeseed oil. Specialty nut oils (walnut, almond, hazelnut, etc.) have a lower smoking point (temperature when oil will burn) so they are not recommended or suggested for deepfrying. We do not suggest frying with nut oils other than peanut oil.

• Olive oil is a healthy oil with great flavor, but extra virgin olive oil has a low smoking point and should not be used to deep fry at high temperatures unless it is blended with vegetable oil. Pure olive oil may be used as it imparts a good flavour, but do not fry above the temperature of 360°F (185°C). The ratio to fry with extra virgin olive oil is to blend ¼ part extra virgin to ¾ parts vegetable oil. It is never recommended to deep-fry with specialty nut oils such as walnut, sesame, or hazelnut.

• Oil temperature is crucial for deep frying. To avoid greasy, oil-saturated foods, the oil temperature must be between the temperatures 350°F and 375°F (180°C and 190°C). The exception is frying potatoes, as you “blanch” them in oil first to cook the interior at a lower temperature, and then fry again at a higher temperature to achieve the crispy exterior.

• When adding foods to the deep fryer it is important not to add too much at once. Too much food will cause the temperature of the oil to drop, resulting in greasy rather than crispy food. Overcrowding the fryer basket will also result in uneven cooking.

• The recipes will specify whether to place the food to be fried in the basket in either the up or down position. When adding food to the deep fryer in the down position, be very careful not to drop anything into the hot oil, causing it to splash upward. Instead, gently ease ingredients into the oil right at the oil’s surface with a pair of tongs or a perforated skimmer.

• It is best to season fried food with salt and pepper once it has drained on paper towels after frying and while it is still hot.

Deep-fried foods are best when served immediately after cooking and draining. If you are frying large amounts of food, keep your oven preheated to 200°F (95°C). This way you can keep fried food on a wire rack set on a jelly-roll pan in the oven once it has been fried, to keep it warm for serving.

• Always remove small food particles from the oil with a large, round slotted spoon or spider.

• Always have your ingredients ready to go as soon as your oil is at the correct temperature.

• When frying for an extended amount of time, be sure oil returns to required temperature before frying each batch. It is also important to keep the oil at the recommended level for each recipe, adding more oil as needed – remember, when foods are fried at the proper temperature, minimal oil is absorbed.

• The best way to clean unit is to add 2 tablespoons (30 ml) of baking soda and water to the fill line and boil for 5 minutes. We recommend cleaning with baking soda after each use (each time you change oil). See "Cleaning and Care" section, page 5 in instruction booklet.

FUN aNd dIFFERENT IdEaS TO TRy

IN THE dEEP FRyER

Fried cheeses are great on top of a salad or as a new addition to a cheese plate.

Try deep frying cheese – take Camembert, Brie or chèvre, slice into wedges or individual portions, dip in beaten egg whites and then roll in panko breadcrumbs seasoned with ½ teaspoon (2 ml) of salt and ½ teaspoon (2 ml) of pepper and a teaspoon of herbs de Provence.

Place cheese in freezer for at least ½ hour to firm and set the coating.

Fry at 375°F (190°C) for 1 to 2 minutes until golden. Drain on paper towels and serve immediately.

Thinly julienne leeks and fry at 375°F (190°C). Remove when golden, after 1 to 2 minutes. Drain on layered paper towels and season with salt. Serve alongside or on top of meats, fish, salads, or even mashed potatoes for a delicate crunch.

For crispy noodles, cut egg roll wrappers into strips and deep fry at

375°F (190°C) until golden brown, about 1 to 2 minutes. Drain on layered paper towels and season with salt.

For tortilla chips, cut corn tortillas into quarters and deep fry at 375°F

(190°C) until golden brown, about 3 to 4 minutes. Drain on layered paper towels and season with salt.

For croutons, cut day-old bread into cubes. Fry at 375°F (190°C) until golden brown, approximately 1 to 2 minutes.

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The following versatile batters can be used for chicken, fish, seafood, and vegetables.

RECIPES

Beer Batter

Makes 1½ cups (375 ml)

1

½

1 cup unbleached, all-purpose flour teaspoon (2 ml) kosher salt cup (250 ml) beer

Place flour and salt in a mixing bowl. Add the beer and stir with a whisk to incorporate. Let batter rest, covered with plastic, for at least

½ hour and up to 2 hours in the refrigerator before using.

Tempura Batter

Makes about 1½ cups (375 ml)

1

1

¾

¼ egg yolk cup (250 ml) ice water cup (175 ml) cake flour cup (50 ml) cornstarch

In a mixing bowl, stir together the egg yolk and ice water until well combined. Stir in both cake flour and cornstarch; the batter will be lumpy.

Let batter rest, covered, for about 1 hour in the refrigerator before using.

Crumb Coatings

An alternative to batter is simply to coat the items you are frying with a crumb mixture.

Some examples of crumb mixtures are:

• Seasoned breadcrumbs

• Panko breadcrumbs (Japanese breadcrumbs that are coarser than

regular breadcrumbs – they impart a crunchy texture)

• Graham cracker crumbs

• Cornflake crumbs

A standard way to coat items to be fried is to first dredge them in flour, shaking off any excess, then dredge in beaten egg, shaking off excess, and finally, dredge in the crumb mixture of your choice, also shaking off the excess. It is sometimes recommended to refrigerate the breaded items for at least ½ hour before frying (this helps the crumbs stick to the item being fried). Follow the directions for frying given in the recipe.

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deep Fried Chicken Wings for One

Makes 10 to 12 pieces, depending on size of wings

¼

¼

1

6

1 cup (50 ml) packed brown sugar cup (50 ml) kosher salt cup (250 ml) boiling water cups (1.5 L) ice cubes pound (500 g) chicken wings (about 5 or 6) *

Place sugar, salt and boiling water in a large bowl; stir until sugar and salt are completely dissolved. Add ice cubes and allow the mixture to cool completely. Cut off wing tips (reserve for another use such as stock, or discard), and halve the chicken wings at the joint.

Place in the cooled brine and add cold water to cover. Cover and refrigerate at least one hour or overnight. This is “brining” the meat, which produces a moist, juicy wing. If you are in a rush, this step can be omitted.

Fill the Cuisinart ™ Deep Fryer to the maximum line with vegetable oil.

Preheat to 375˚F (190°C). While the oil is heating, drain the chicken wings and dry them well (the oil will splatter if the wings are at all wet). Prepare your favorite sauce. Working in batches of about 5 to 6 wing halves at a time, fry in hot oil until deep golden brown and crispy and no signs of pink show when pierced at the bone, about 9 to 12 minutes (depending on size of wings). Lift basket and let oil drain out. With a pair of tongs, place wings on layered paper towels to drain. Repeat with remaining wings until all wings have been cooked. When all wings are cooked, add to the bowl of sauce and toss to coat completely. Transfer to a dish and pour any remaining sauce over wings or place in a small bowl for dipping.

*This recipe can easily be doubled. When ready to fry, preheat oven to 200°F (95°C). Place a wire cooling rack on a jelly-roll pan. Once the first batch of wings is cooked, transfer them to the wire rack on the jelly-roll pan and keep warm in the preheated 200°F (95°C) oven.

Repeat as necessary. Once all wings are cooked, toss in the premade sauce.

SaUCE SUggESTIONS FOR dEEP FRIEd

CHICKEN WINgS

Buffalo Sauce

Makes about 1 cup (250 ml) – enough for 3 pounds (1.5 kg) Deep Fried

Wings

1 cup (75 ml) unsalted butter, melted cup (125 ml) Louisiana hot sauce

(such as Frank’s Louisiana Red Hot!

tablespoon (15 ml) cider vinegar

™ )

Place all ingredients in a medium bowl. Stir with a whisk until completely blended and homogenous. Add hot wings and toss to coat. Pour remaining sauce over wings to serve.

asian mahogany Sauce

Makes about 1¼ cup (300 ml)

½

2

3

1

1

½ cup (125 ml) soy sauce tablespoons (30 ml) sherry cup (75 ml) hoisin sauce cup (50 ml) plum sauce tablespoons (45 ml) rice vinegar tablespoon (15 ml) honey clove garlic, minced tablespoon (7 ml) fresh ginger, minced

Place all ingredients in a saucepan over medium heat. Bring to a boil and then reduce to a simmer for about 5 minutes. Add hot wings and toss to coat. Pour remaining sauce over wings to serve.

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Sweet & Spicy glaze

Makes 1¼ cups (300 ml)

¹⁄³

¹⁄³ cup (75 ml) apricot preserves cup (75 ml) orange marmalade (orange rinds finely chopped) cup (75 ml) ketchup tablespoons (30 ml) balsamic vinegar

2 tablespoons (30 ml) Worcestershire sauce

1-2 teaspoons (5-10 ml) Tabasco ® or other hot sauce, to taste

Place all ingredients in a medium bowl. Stir with a whisk until completely blended and homogenous. Add hot wings and toss to coat. Pour remaining sauce over wings to serve.

Honey mustard Sauce

Makes 1 cup (250 ml)

½

½

½ cup (125 ml) honey cup (125 ml) dijon-style mustard teaspoon (2 ml) Tabasco ® or other hot sauce

(can be omitted if preparing for children)

Place all ingredients in a medium bowl. Stir with a whisk until completely blended and homogenous. Add hot wings and toss to coat. Pour remaining sauce over wings to serve.

Creamy Blue Cheese dressing

Serve with Buffalo Wings and celery sticks

Makes about 2 cups (500 ml) dressing.

1

½

1 clove garlic, peeled and chopped ounce (15 g) shallot, peeled and chopped cup (250 ml) nonfat yogurt

½ cup (125 ml) lowfat buttermilk

¹⁄³ cup (75 ml) lowfat mayonnaise

¾ teaspoon (3.75 ml) dry mustard

½ teaspoon (2 ml) Worcestershire sauce

¼ teaspoon (1 ml) white pepper

3 ounces (85 g) crumbled blue cheese dash Tabasco ® or other hot sauce, to taste

Place the garlic, shallot, yogurt, buttermilk, mayonnaise, dry mustard,

Worcestershire, and pepper in a medium bowl. Whisk ingredients until smooth and creamy. Stir in the crumbled blue cheese and

Tabasco ® . Let stand for 30 minutes before using to allow flavors to develop. Cover and refrigerate all unused portions. Keeps 1 week.

Makes 16 to 18 wontons

½

¼

¼

2

½

1

2

2

Fried Vegetable Wontons

tablespoon (7 ml) vegetable oil cup (50 ml) finely chopped shallot (about 1 shallot) cup (50 ml) finely chopped carrots tablespoons (30 ml) finely chopped celery jalapeño seeded and finely chopped teaspoon (5 ml) chopped garlic tablespoons (30 ml) finely chopped mushrooms tablespoons (30 ml) finely chopped red bell peppers

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1-2

2

2

1

18 tablespoons (15-30 ml) finely chopped fresh ginger teaspoons (10 ml) soy sauce teaspoons (10 ml) sesame oil tablespoon (5 ml) rice vinegar wonton wrappers water and cornstarch for sealing wontons

Fill the Cuisinart ™ Deep Fryer to the maximum line with vegetable oil.

Preheat to 375˚F (190°C). When oil is ready, fry wontons in batches.

Fill the basket, in the up position, in a single layer of wontons (about

3 to 4). Do not overcrowd. Lower basket into oil and fry for about

1 minute, until golden and crispy. Lift basket and let the oil drain out.

With a pair of tongs, place wontons on layered paper towels to drain, and season lightly with salt. Repeat with remaining wontons and serve immediately.

Pour the vegetable oil in a 2-quart (1.9 L) sauté pan over medium heat. Add the shallot, carrot, celery, and jalapeño and sauté for about

3 minutes, until vegetables soften slightly. Add the garlic, mushroom, and bell pepper and continue to cook for an additional

3 to 4 minutes. Stir in ginger, soy sauce, sesame oil, and rice vinegar and cook for about 1 minute. Taste and correct seasoning if needed. Remove from heat and allow to cool before assembling wontons. Filling can be prepared ahead – cool and refrigerate until ready to assemble wontons.

Serve wontons with a soy dipping sauce.

*Note: When using wonton wrappers, it is important to keep them in their package or wrapped in plastic until you use them, as they can easily dry out.

For shrimp wontons: Process 8 ounces (230 g) of cooked shrimp with 1 egg white and stir into the cooled vegetable mixture before assembling wontons.

Prepare a work area equipped with small bowl of water and pastry brush, small bowl of cornstarch, large plate or cutting board dusted with cornstarch, package of wonton wrappers*, and wonton filling.

On a clean, dry surface, line up 3 to 6 wonton wrappers at a time.

Place ½ tablespoon (7 ml) of filling in the middle of each wrapper.

Brush the edges of the wrappers with water. Then fold the wrappers.

If using square wrappers fold into a triangle and then press the edges tightly with your fingers in order to seal the wonton. Then, fold again so that the points on the longest side of the triangle meet, pressing them so that they adhere. If using round wrappers, fold circle in half pressing with your fingers to seal the dumpling. Leave as is or crimp the edges using your thumb and first finger. Continue to fill the remaining wontons. Keep the prepared wontons on a clean tray or cutting board and dust them with plenty of cornstarch. Once finished, cover in plastic.

½

2

2

4

Soy dipping Sauce

cup (125 ml) soy sauce tablespoons (30 ml) rice vinegar teaspoons (10 ml) minced ginger drops sesame oil pinch crushed red pepper (optional)

Place all ingredients in a bowl and stir to mix. Serve with fried wontons.

13

Vegetable Tempura

Makes 2 servings

Tempura batter:

1

1 large egg yolk cup (250 ml) ice water

¾

¼ cup (175 ml) cake flour cup (50 ml) cornstarch

¾-1 pound (375-500 g) assorted sliced vegetables

(i.e. green beans, asparagus, sweet potato, eggplant, onions, carrots, broccoli, cauliflower, zucchini)

In a mixing bowl, whisk together the egg yolk and the ice water.

Add the cake flour and cornstarch and whisk to incorporate the ingredients. The batter will appear lumpy. Cover with plastic and rest the batter for about an hour in the refrigerator.

Fill the Cuisinart ™ Deep Fryer with vegetable oil to the maximum line.

Preheat to 375˚F (190°C). When the oil is ready, lower the basket into the oil. Choose an assortment of vegetables and dip into the tempura batter. Allow any excess batter to drip off and then carefully lower vegetables into the oil. Be sure to not overcrowd the basket.

Fry for about 3 to 5 minutes, turning once during cooking time, until the vegetables are golden and crispy. Lift basket and let the oil drain out. With a pair of tongs, place vegetables on layered paper towels and season with salt. Repeat with remaining vegetables and serve immediately.

Serve with soy sauce or soy dipping sauce (see previous recipe).

Cajun Shrimp

Makes 2 to 3 servings

1

1

½

2

¹⁄

3

1

2

1

1

1

1

1 pound (500 g) shelled and deveined raw shrimp cup (250 ml) unbleached all-purpose flour cup (250 ml) cornmeal (white or yellow) tablespoon (15 ml) chili powder teaspoons (10 ml) thyme teaspoon (5 ml) ground cumin teaspoon (5 ml) garlic powder teaspoon (5 ml) sweet paprika teaspoon (5 ml) kosher salt teaspoon (2 ml) freshly ground black pepper large eggs cup (75 ml) milk

Rinse and dry shrimp. Place on a tray or baking sheet lined with a triple thickness of paper towels. Refrigerate until ready to use.

Place the flour, cornmeal, chili powder, thyme, cumin, garlic powder, paprika, salt, and pepper in a medium bowl. Stir to blend. Place the eggs in a medium bowl and beat with a whisk until completely blended. Add milk and stir to blend.

Fill the Cuisinart ™ Deep Fryer with vegetable oil to the maximum line.

Preheat to 375°F (190°C). While the oil is heating, prepare the shrimp.

In small batches, place the shrimp in the egg mixture. Drain and add to the seasoned flour. Toss gently to completely coat with dry mixture. Remove and place each piece separately on a tray or baking sheet lined with waxed paper. Repeat with the remaining shrimp.

Preheat the oven to 200°F (95°C). Place a wire rack on a jelly-roll pan. When oil is ready, lower the basket into the oil. Add shrimp in batches, about 4 to 5 at a time to the hot oil – do not crowd – and cook until golden and crispy, about 1½ to 3 minutes. Repeat with

14 remaining shrimp. As they are cooked place on layered paper towels for 2 to 3 minutes to drain, then transfer to the rack in the oven to keep warm while cooking the remaining shrimp.

Serve with Creole Mustard Mayonnaise.

Creole mustard mayonnaise

Makes 1 cup (250 ml)

½

½ cup (125 ml) Creole-style mustard cup (125 ml) light or regular mayonnaise

Place ingredients in a small bowl and stir with a whisk until completely blended. Cover and refrigerate until ready to use.

the second cup of cream. Strain the calamari and place it in the bowl containing the egg and cream mixture. Place the flour, salt, pepper, paprika, and cayenne in a separate mixing bowl. Remove a handful of the calamari from the egg and cream mixture, allowing any extra to drip back into the bowl. Place in seasoned flour. When oil is ready, lower the basket into the oil. Working in small batches, shake any excess flour from calamari. Carefully add a batch of calamari at a time to the hot oil and fry until golden brown, approximately 1 to 3 minutes. Drain on layered paper towels and season with salt. Repeat with remaining batches and serve immediately with marinara sauce or aïoli.

Fried Calamari

Makes 4 servings

½

2

1 pound (250 g) calamari, cleaned and sliced into ½" rings cups (500 ml) light cream or buttermilk large egg, lightly beaten

1

½

¹⁄

8 cup (250 ml) unbleached all-purpose flour teaspoon (2 ml) kosher salt

½ teaspoon (2 ml) fresh ground pepper

½ teaspoon (2 ml) paprika teaspoon (0.5 ml) cayenne

Submerge calamari in 1 cup (250 ml) of the cream or buttermilk in a mixing bowl. Wrap the bowl in plastic and refrigerate for an hour.

When you are ready to fry, remove calamari from refrigerator.

Fill the Cuisinart ™ Deep Fryer with vegetable oil to the maximum line.

Preheat to 375˚F (190°C). While the oil is heating, whisk the egg with

Crab Cake Fritters

Makes eight 4-ounce (115 g) fritters

3

1

¼

16 ounces (460 g) lump crabmeat

1

1 teaspoon (5 ml) extra virgin olive oil chopped red bell pepper (8 ounces [230 g]) green onions, trimmed and chopped

(approximately ¹⁄³-½ cup [75-125 ml]) teaspoon (5 ml) chopped fresh garlic teaspoon (1 ml) kosher salt

2

1

½

1 eggs, lightly beaten cup (250 ml) panko breadcrumbs, plus extra for dredging cup (125 ml) mayonnaise teaspoon (5 ml) Worcestershire sauce

1 teaspoon (5 ml) dijon style mustard

1½ teaspoons (7 ml) Old Bay ® seasoning hot sauce (optional)

Look through crabmeat to make sure it has no shells or cartilage and reserve in refrigerator.

15

Place the olive oil in a 10" (25 cm) skillet and place over medium heat. Add the peppers and onion and sauté for at least 5 minutes until the vegetables soften slightly. Stir in the garlic and salt and cook for another 5 minutes. Remove the vegetables from the heat and allow to cool for a few minutes. Once the vegetables are cool to the touch add them to the crabmeat. Add the eggs, panko, mayonnaise, Worcestershire, Dijon, Old Bay ® , and dash or two of hot sauce if desired. Very carefully mix all ingredients together. The best way to mix the crab mixture is with clean hands; however, you can use a spoon or spatula. It is important to mix gently to keep the crabmeat intact.

From the mixture form ½-cup (125 ml) oval cakes with your hands and place them on a clean plate, separating the layers of cakes with wax paper. Cover with plastic and refrigerate for 1 hour before frying.

Fill the Cuisinart ™ in panko to coat.

Deep Fryer with vegetable oil to the maximum line.

Preheat to 375˚F (190°C). While the oil is heating, roll the crab cakes

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. Lift basket and let the oil drain out. 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 (500 g) russet potatoes kosher salt

Peel potatoes and cut into strips about ¼ to ½" (0.6 - 1.25 cm) thick, using either a sharp knife, a French fry cutter, or a French fry disc in a food processor. Place potatoes in a bowl submerged in cold water until ready to use.

Fill the Cuisinart ™ Deep Fryer with vegetable oil to the maximum line.

Preheat to 300˚F (150°C). 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 3 minutes. Remove potatoes and drain on layers of paper towels. Continue cooking the remaining potatoes in batches and drain.

Increase temperature to 375˚F (190°C). When oil is ready, follow the same method as the first time. With basket in the up position, place the potatoes in a single layer. Lower the basket and cook for 4 to 5 minutes for thin French fries or 8 to 12 minutes for thicker cut fries.

Fries are done when they are golden brown and crispy. Remove fries from basket and drain again on layered paper towels.

Season with salt and serve immediately.

16

Potato Chips

Serves 2

1 yukon gold potato (about 8-9 ounces [230-250g]) kosher salt

Slice potatoes very thin (about ¹⁄

16

to ¹⁄

8

" [0.15-0.3 cm] 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 Cuisinart ™ Deep Fryer with vegetable oil to the Max fill line.

Preheat to 300˚F (150°C). dry potatoes well. When oil is ready, with the basket in the up position, place potatoes in the basket in a single layer.

Lower the basket and cook for about 3 minutes. Reserve the potato slices on layered paper towels. Continue to cook the remaining potato slices in the same manner.

Increase the temperature to 375˚F (190°C). Using the same method as stated above, place the potato slices in the basket in the up position. Lower them into the oil and cook for about 3 to 4 minutes turning the slices once, so that the slices are dark, golden and crispy.

Remove and drain on layered paper towels and sprinkle with salt.

Repeat the same process for the remaining potatoes.

Serve immediately.

Note: It is also possible to fry thinly sliced potato chips only one time at the temperature of 375˚F (190°C) for about 4 minutes, turning once during fry time. However, the most consistent results occur with the double fry method.

Corn, Scallion and Sweet Red Pepper Fritters

Makes about 10 to 12 fritters

1

½

¼

2

½

½ cup (125 ml) corn (approximately 1 ear) tablespoon (7 ml) olive oil

3 ounces (85 g) finely chopped red bell pepper

1¼ cups (300 ml) unbleached, all-purpose flour teaspoon (5 ml) baking powder teaspoon (2 ml) salt teaspoon (1 ml) fresh ground pepper large eggs

¼

2 cup (50 ml) whole milk tablespoons (30 ml) beer

1 trimmed and finely chopped green onion

1-2 dashes hot sauce

1 egg white

Preheat oven to 450˚F (230°C).

Place ear of corn on a jelly-roll pan and add ¼ cup (50 ml) of water.

Roast corn for about 30 to 35 minutes until the husks becomes brown. Remove corn from oven and reserve.

Once corn is cool enough to handle, remove husk, cut kernels off with serrated knife, and reserve.

Place olive oil in a small skillet over medium heat. Add red pepper and sauté until soft, about 8 minutes. Reserve.

Prepare batter. In a mixing bowl, combine the flour, baking powder, salt, and pepper. Whisk in the eggs, milk, and beer until the batter consistency is thick and smooth.

17

Add the corn, red pepper, green onion, and hot sauce to the batter.

Cover with plastic wrap and allow to rest in the refrigerator for at least an hour and no more than 24 hours.

When you are ready to use the batter:

Fill the Cuisinart ™ Deep Fryer with vegetable oil to the maximum line.

Preheat to 375˚F (190°C). While the oil is heating, place the egg white in a separate mixing bowl and beat until stiff but not dry peaks form. Carefully fold the white into the batter in 2 additions, using a large rubber spatula. Be sure to completely incorporate the two.

When oil is ready, lower the basket in the oil. Carefully spoon ¼ cup

(50 ml) of batter at a time in to the oil. Fry in batches – do not overcrowd – for a total of 4 to 6 minutes, turning fritters halfway through cook time. Lift basket and let the oil drain out. With a pair of tongs, place on layered paper towels to drain, season with salt and serve.

Makes about 20 hush puppies

1

2

1

1

1

½

½

Hush Puppies

cup (250 ml) cornmeal (yellow or white) cup (75 ml) plus 1 tablespoon (15 ml) buttermilk tablespoons (45 ml) all-purpose flour tablespoon (15 ml) granulated sugar teaspoon (5 ml) baking powder teaspoon (2 ml) baking soda teaspoon (2 ml) salt pinch freshly ground pepper tablespoons (30 ml) finely minced yellow or white onion large egg, lightly beaten

Place cornmeal and buttermilk in a medium bowl and stir. Let stand for 15 to 20 minutes. Stir in flour, sugar, baking powder, baking soda, salt, and pepper. Add onion and egg, stir until blended and smooth.

Fill the Cuisinart ™ Deep Fryer to the maximum level. Preheat to 375°F

(190°C). Lower the basket into the oil. Drop the batter by tablespoonfuls into the hot oil, about 5 at a time – do not crowd. Fry about 3 to 4 minutes, turning to cook on all sides after they start to float, until crispy and golden brown on the exterior. Lift basket from oil and let drain. Use tongs to transfer Hush Puppies to layered paper towels. May be kept warm on a wire rack placed on a jelly-roll pan in a preheated 200°F (95°C) oven.

Variations to Hush Puppies:

Add 1 to 2 tablespoons (15-30 ml) chopped fresh sage or chives to the batter.

Add 1 to 2 tablespoons (15-30 ml) chopped seeded fresh jalapeño pepper to the batter.

Add 2 tablespoons (30 ml) shredded Parmesan or Asiago cheese to the batter.

Hush Puppy Batter may also be used to make Corn Dogs or Mini

Corn Dogs. Dust hot dogs or mini wieners in flour. Coat with a layer of Hush Puppy batter, about ¹⁄

8

-inch (0.3 cm) thick. Lower basket into preheated oil. Gently add coated dogs to hot oil and cook until golden brown and floating. Turn with tongs to cook evenly on all sides. Lift basket and let drain. Remove from basket with tongs and drain on layered paper towels. May be kept warm on a wire rack placed on a jelly-roll pan in a preheated 200°F (95°C) oven.

18

deep Fried Sage &

Prosciutto Ricotta Balls

Makes 2½ cups (625 ml) to make about 20 balls

2

½

2 cups (500 ml) whole milk ricotta cheese, drained if there is visible whey cup (125 ml) freshly grated asiago cheese ounces (60 g) finely chopped prosciutto*

1

2 large egg, lightly beaten tablespoons (60 g) chopped fresh parsley

15-20 fresh sage leaves, finely chopped

1 clove minced garlic

½

¼

2 teaspoon (2 ml) kosher salt teaspoon (1 ml) freshly ground pepper flour for dusting eggs, beaten until smooth with 1 egg white

1½ cups (375 ml) fine panko breadcrumbs pure olive oil for frying (do not use extra virgin)

Place ricotta, Asiago, prosciutto, one egg, parsley, sage, garlic, salt, and pepper in a medium bowl. Stir and mix until completely blended.

Shape into balls about the size of a walnut, about 1½ to 2 tablespoons (25-30 ml) each. Chill until ready to continue.

Fill Cuisinart ™ Deep Fryer with pure olive oil to the maximum line.

Preheat to 360°F (185°C). Lightly dust the ricotta balls with flour. Dip into the egg mixture, then roll in the panko to coat. When oil is 360°F

(185°C), lower the basket into the oil. Gently add the coated ricotta balls to the oil and cook until golden brown and crispy on the outside, about 4 minutes, turning as needed. Take care when turning not to break the crust. When golden and crispy, lift the basket and let drain. Remove with a slotted spoon and drain on layered paper towels. Serve hot. May be served alone or with a warm marinara sauce.

This filling may also be used to make Deep Fried Ravioli.

*Trim excess fat if very fatty. Roll, slice into thin ribbons, then chop ribbons fine.

Note: This recipe makes a great filling for fried ravioli. Simply follow the assembly directions from Goat Cheese ravioli, following.

goat Cheese Ravioli

Makes about 10 ravioli

4

4

2 ounces (115 g) chèvre ounces (115 g) zucchini, small dice teaspoons (10 ml) extra virgin olive oil

½ pinch kosher salt teaspoon (2 ml) fresh thyme, chopped

20 wonton wrappers water and cornstarch for sealing wontons

Crumble chèvre in a mixing bowl and reserve.

Place a 10-inch (25 cm) skillet over medium heat. Add the olive oil and zucchini and sauté gently over medium heat until the edges are golden, about 8 minutes. Remove from heat and add to chèvre with the chopped thyme and salt and combine well with a spoon.

Prepare work area equipped with small bowl of water and pastry brush, small bowl of cornstarch, large plate or cutting board dusted with cornstarch, package of wonton wrappers*, and ravioli filling. On a clean surface, line up 3 to 6 wonton wrappers at a time. Place 1 tablespoon (15 ml) of filling in the middle of each wrapper. Brush the edges of the wrapper with water. Then place another wrapper on top, lining up the edges. Press edges together with your fingers to completely seal the ravioli. Using a fork, press the tines around the edges of the ravioli to further create a seal.

19

Continue to make the remaining ravioli. Keep prepared ravioli on a clean tray or cutting board and dust them with plenty of cornstarch.

Once finished, cover in plastic.

Fill the Cuisinart ™ Deep Fryer to the maximum line with vegetable oil.

Preheat to 375˚F (190°C). When oil is ready, fry ravioli 2 at a time. Do not overcrowd. Lower basket into oil and fry for about 1 to 2 minutes, until golden and crispy. Drain ravioli on layered paper towels and season lightly with salt. Repeat with remaining ravioli and serve immediately.

Serve ravioli with your favorite marinara or pasta sauce.

*Note: when using wonton wrappers, it is important to keep them in their package or wrapped in plastic until you use them, as they can easily dry out.

Shrimp and Leek Ravioli

Makes 8 ravioli

½ tablespoon (7 ml) olive oil

2-3 ounces (60-85 g) leeks, cleaned and sliced thin

(about 2 small leeks)

½

¼

3

½ cup (125 ml) heavy cream teaspoon (1 ml) salt tablespoons (45 ml) peas, fresh or frozen pound large shrimp, cooked and sliced in ¼" (0.6 cm) pieces (about 8 shrimp)

16 wonton wrappers water and cornstarch for sealing wontons

Place the olive oil in a medium skillet and place over medium heat.

Add the sliced leeks and cook slowly until the leeks are very soft, about 10 minutes. Add the heavy cream and bring to a simmer.

Simmer until cream is reduced to at least half and is very thick.

Stir in salt and peas and remove from heat and reserve to cool before preparing ravioli.

Prepare work area equipped with small bowl of water and pastry brush, small bowl of cornstarch, large plate or cutting board dusted with cornstarch, package of wonton wrappers*, and ravioli filling.

On a clean surface, line up 3 to 6 wonton wrappers at a time.

Place ½ tablespoon (7 ml) of filling in the middle of each wrapper.

Then place 3 to 4 pieces of the shrimp on top of the filling. Brush the edges of the wrapper with water. Then place another wrapper on top, lining up the edges. Press edges together with your fingers to completely seal the ravioli. Using a fork, press the tines around the edges of the ravioli to further create a seal. Continue to fill the remaining ravioli. Keep prepared ravioli on a clean tray or cutting board and dust them with plenty of cornstarch. Once finished, cover in plastic.

Fill the Cuisinart ™ Deep Fryer to the maximum line with vegetable oil.

Preheat to 375˚F (190°C). When oil is ready, fry ravioli 2 at a time.

Do not overcrowd. Lower basket into oil and fry for about 1 to 2 minutes, until golden and crispy. Lift basket and let the oil drain out.

With a pair of tongs, place ravioli on layered paper towels and season lightly with salt. Repeat with remaining ravioli and serve immediately.

*Note: when using wonton wrappers, it is important to keep them in their package or wrapped in plastic until you use them, as they can easily dry out.

For an extra special treat replace the shrimp with cooked lobster meat.

20

Falafel

Makes 8 falafel balls (¼ cup [50 ml] each)

1

¼

1 cup (250 ml) dried garbanzo beans teaspoon (1 ml) baking soda tablespoon (15 ml) water

1

2 clove garlic ounces (60 g) onion

1 teaspoon (5 ml) kosher salt

¼ teaspoon (1 ml) freshly ground pepper

1

¾

¼ teaspoon (5 ml) cumin teaspoon (3.75 ml) ground coriander packed (125 g) cup parsley

Place garbanzo beans in a mixing bowl and cover them with water by 2 inches (5 cm) and leave to soak overnight.

Drain the beans and place in the work bowl of a food processor fitted with the metal S-blade. Grind the beans until smooth, about 30 seconds.

Dissolve the baking soda in the water and reserve.

Add the garlic, onion, salt, pepper, cumin and coriander to the beans and process until the vegetables are finely chopped. Pulse in the parsley. With the machine running, add the baking soda and water and continue to process until the falafel batter is a smooth consistency.

Form patties of ¼ cup (125 g) size. Place patties on a plate, wrap with plastic, and reserve in refrigerator for an hour.

Fill Cuisinart ™ Deep Fryer with vegetable oil to the maximum line.

Preheat to 375˚ (190°C). When oil is ready, lower the basket into the oil.

Very carefully lower the falafel patties into the hot oil. Fry for 5 to 6 minutes, turning once, until deep golden.

Serve Falafel with pita bread, hummus, chopped tomatoes, cucumbers, and onions.

Sesame Chicken Fingers

Makes 2 entrée servings

½

½

½

1

1

¾

1

½ pound (500 g) boneless, skinless chicken breast halves cup (250 ml) buttermilk tablespoon (15 ml) fresh lemon juice tablespoon (7 ml) soy sauce tablespoon (7 ml) asian sesame oil teaspoon (2 ml) kosher salt teaspoon (2 ml) hot sauce cup (250 ml) panko

1½ tablespoons (25 ml) white sesame seeds

1½ tablespoons (25 ml) black sesame seeds

½ teaspoon (2 ml) sweet paprika

Trim chicken of excess fat. Cut chicken lengthwise into strips about

1 inch wide. Place buttermilk, lemon juice, soy sauce, sesame oil, salt, and hot sauce in a medium bowl and stir. Add cut chicken and stir to coat. Cover, refrigerate and let marinate for at least 30 minutes and up to 8 hours. Combine panko, sesame seeds, and paprika in a medium bowl.

Drain chicken from buttermilk marinade. Coat each piece with panko/ sesame seed mixture and place on baking sheet or tray lined with plastic wrap. Fill Cuisinart ™ Deep Fryer with vegetable oil to the maximum line. Preheat to 375°F (190°C). When oil is ready, lower basket into oil. Carefully add about 3 to 4 coated chicken fingers to oil and cook until crispy and deep golden brown, about 4 to 6

21

minutes, turning as necessary. Lift basket, let drain, then remove using tongs to drain on layered paper towels.

For Beer Battered Chicken

Use the same amount of chicken and also cut into strips about

1 inch (2.5 cm) wide.

Dip into rested Beer Batter (page 4), allowing excess batter to drip off the chicken. Fry in batches at 375˚F (190°C) for about 4 to 6 minutes until golden and crispy. Drain on layered paper towels and season with salt and pepper. Continue with the remaining batches.

Serve immediately.

Try the beer battered chicken with Honey Mustard Sauce (page 6).

Sopaipillas

Makes eighteen ½-ounce (15 g) sopaipillas

1

½

½

¼

1

2

3

¼ cup (250 ml) unbleached all-purpose flour teaspoon (2 ml) baking powder tablespoon (7 ml) granulated sugar teaspoon (1 ml) salt tablespoon (15 ml) unsalted butter, cut into 4 pieces tablespoons (30 ml) tepid water tablespoons (45 ml) whole milk teaspoon (1 ml) pure vanilla extract

In the work bowl of a food processor, place the flour, baking powder, sugar and salt. Process to combine for about 10 seconds. Add butter to the bowl and pulse until the mixture resembles cornmeal. With the machine running, pour the water, milk, and vanilla into the feed tube and process until a dough ball forms.

Remove the dough from the work bowl (it may be sticky), and transfer to a clean mixing bowl dusted with flour. Cover with plastic and allow to rest for an hour.

Fill the Cuisinart ™ Deep Fryer with vegetable oil to the maximum line.

Preheat to 375˚F (190°C). While the oil is heating, remove dough from mixing bowl and transfer to a clean surface dusted with flour. Cut the dough round in half. Roll out dough in a rectangular shape to about

¹⁄

8

" (0.3 cm) thick or less. Cut dough into 2- to 3-inch (5-7.5 cm) rectangles or triangles with a knife or pizza cutter. Allow to rest for 5 to 10 minutes.

When oil is ready, lower basket into the oil. Add dough strips in batches, about 4 to 5 at a time; do not crowd. Sopaipillas are ready when they reach a golden brown and puff, about 4 minutes total.

Lift basket and let the oil drain out. With a pair of tongs, remove sopaipillas and rest on layered paper towels to drain.

To serve: either roll the sopaipillas in cinnamon sugar or serve dusted with powdered sugar and drizzled with honey.

Note: Sopaipilla dough will last in the refrigerator for a week.

22

apple Fritters

Serves 4 to 6

1

½

3 large egg, separated tablespoon (7 ml) granulated sugar tablespoons (45 ml) whole milk

½

½ teaspoon (2 ml) pure vanilla extract cup (125 ml) unbleached all-purpose flour

½ teaspoon (2 ml) baking powder

1-2 firm apples, about 8 ounces (230 g)

(preferably granny Smith), sliced cinnamon sugar for dusting

In a mixing bowl, stir together the egg yolk and sugar. Whisk in the milk and vanilla extract and then whisk in the dry ingredients slowly,

¼ cup (50 ml) at a time, until batter is smooth. Whip the egg whites to firm but not dry peaks. Carefully fold the whites with a large rubber spatula into the batter base in three separate additions.

Fill the Cuisinart ™ Deep Fryer with vegetable oil to the maximum line.

Preheat to 375˚F (190°C). When oil is ready, lower the basket into the oil. Dip the fruit slices into the batter allowing any excess to drip back into the bowl. Carefully lower fruit slices into the oil. Fry for 1½ to 2 minutes total, turning once so that the fritters are golden and crispy. Lift basket and let the oil drain out. With a pair of tongs, place fritters on layered paper towels to drain and dust with cinnamon sugar. Repeat with remaining fritters and serve immediately.

Banana Chocolate Purses

Makes 12 to 15 wontons

1 chocolate bar (4 ounces [115 g]) like Hershey’s

1 medium ripe banana

15 wonton wrappers water and cornstarch for sealing wontons

Slice the banana into 12 to 15 slices. Break the chocolate into the same number of pieces as slices of bananas.

Prepare a work area equipped with a small bowl of water and pastry brush, small bowl of cornstarch, large plate or cutting board dusted with cornstarch, package of wonton wrappers*, and filling. On a clean surface, line up 3 to 6 wonton wrappers at a time. Place a piece of banana in the middle of each wrapper. Place a piece of chocolate on the top of the banana slice. Brush the edges of the wrapper with water. Then fold the wrappers in half. If using square wrappers fold into a triangle and then press the edges tightly with your fingers in order to seal the wonton. Reserve finished wontons on a clean plate dusted with cornstarch.

Fill Cuisinart ™ Deep Fryer with vegetable to the maximum line.

Preheat to 375˚F (190°C). When oil is ready place 3 to 4 wontons in the fryer basket in the up position. Lower into oil and fry for 1½ to 2 minutes, until golden and crispy. Lift basket and let the oil drain out.

With a pair of tongs, place wontons on layered paper towels to drain.

Repeat with remaining wontons.

Dust with powdered or cinnamon sugar and serve immediately.

*Note: when using wonton wrappers, it is important to keep them in their package or wrapped in plastic until you use them, as they can easily dry out.

23

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IB-6355B-CAN

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vite.

une pellicule est important très

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Couper la faudra un fécule de saupoudrée feuilles de appuyer fermement baluchon. Réserver saupoudrée

Remplir la l’huile est pinces, transfér

épaisseurs d’essuie-tout

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banane

tablette

à la

e comme une

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