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®
Replace oil if it changes color, smells rancid, smokes when
heated, or starts to foam.
Food is crispiest in small batches.
Do not pour used oil down the sink. Check with your local
waste disposal regulations.
RECIPES
Almond Crusted Deep-Fried Mashed Potatoes
Ingredients:
3 cups steamed and mashed potatoes
2 egg yolks
1
1
/2 tbsp. flour
1 tbsp. grated parmesan cheese
salt and pepper
2 egg whites combined with equal parts cold water
1 cup diced almonds
Method:
1. Fill the inner pot as directed. Preheat oil to 325°F. Place
frying basket into oil.
2. Combine potatoes, egg yolk, parmesan cheese, flour, salt
and pepper.
3. Roll mixture into 1
1
/2 inch balls. Dip into egg white mixture
and roll into almonds.
4. Fry in small batches. Place in frying basket and fry until
golden brown for 2-3 minutes.
Apple Fritters
I
ngredients:
4 granny smith apples, core removed, peeled and cut into
1
/4 “ slices
Dredging Mixture:
1
/2 cup powdered sugar +
1
/2 cup cornstarch
Batter:
The batter should be the consistency of heavy pancake batter.
3
/4 cup flour
1
/4 tsp. vanilla extract
dash of salt
1 whole egg + 1 yolk
3 tbsp. granulated sugar
Method:
1. Fill the inner pot as directed. Preheat oil to 300°F. Place
frying basket into oil to preheat.
2. While preheating, combine all ingredients and mix well.
3. Dredge apples slices into mixture. Dip into batter, coating
both sides. Batter should coat evenly and not run off.
4. Fry in small batches. Carefully place battered pieces into
basket and lower into hot oil. Fry until batter is brown and
crispy. Drain on paper towels.