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RECIPES
SHOESTRING FRIES
Oil for deep frying
4 potatoes
1. Fill deep fryer with oil to the 'MAX' level
and and set the temperature to 320°F.
2. While waiting for oil to heat, peel and
cut potatoes into thin straws and soak
in water to prevent discoloration. When
ready to cook, drain potatoes and pat dry
with paper towel.
3. Deep fry potato straws in two batches
for 3-4 minutes, drain and place on a tray
with absorbent paper.
4. Increase the temperature to 375°F and
cook the fries for 3-4 minutes to finish.
NOTE:
Allow oil to thoroughly reheat and
potato straws to drain thoroughly in
between frying. Frying the fries the
first time at a lower temperature
cooks the interior, while frying the
fries at a higher temperature the
second time provides a crispy
exterior.
NOTE:
For best results on large volumes
of fresh cut French Fries, remove the
Fries from the oil for 1 minute after
they have been cooking for 1 minute.
This allows the oil to recover from its
initial temperature drop more quickly
and will result in crisper Fries.
TIP:
Use “baking” potatoes for deep
frying (ie desiree and pontiac
potatoes). “New potatoes” are not
recommended due to their high
water content.
DEEP FRIED MUSHROOMS
Oil for deep frying
24 button mushrooms (approx 7oz/200g),
stalks trimmed
1 egg, beaten
1 tablespoon milk
1 cup of fresh breadcrumbs
1. Fill deep fryer with with oil to the
'MAX' level and and set the temperature
to 320°F.
2. Coat mushrooms in combined egg and
milk mixture, then breadcrumbs.
3. Deep fry mushrooms in two batches
until golden, approximately 5 minutes
allowing the oil to recover to the correct
temperature between each batch. Place
basket in 'Load or Drain' position, and
allow excess oil to drain from food.
Serving suggestion: Serve as an
accompaniment to chicken, or as a
fingerfood idea served with a dipping
sauce of sour cream and chopped chives.
NOTE:
When cooking foods coated with
batter, lower the frying basket
into the hot oil then carefully add
coated food directly into the oil
using metal tongs.
Placing coated food directly into
the frying basket can cause some
of the batter to adhere to the
frying basket.
BDF600XL_IB_H10.indd 27 6/05/10 11:20 AM