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7. Fry in small batches. Spoon 2 tbsp. of mix
into the heated oil. Fry for 2- 3 minutes.
8. Drain on paper towels and roll into sugar
and cinnamon mixture.
Corn Fritters
Ingredients:
6 large corn on the cob, kernels removed
Batter:
3
/4 cup flour
1
/2 tsp. salt
1 egg + 1 yolk
1
/4 tsp. white pepper
1
/2 monterey jack cheese (shredded)
Method:
1. Fill the inner pot as directed. Preheat oil
to 300°F. Place frying basket into oil.
2. Place corn into a bowl. Add the batter and
mix well. The mixture should be very moist
but not so fluid as to lose shape when
places into the oil.
3. Carefully spoon mixture into the hot oil.
Deep fry in small batches until puffy and
golden. Time will vary according to size,
but 2” fritter should take about 3 minutes.
4. Test one to make sure the centers are
completely cooked. Drain on paper towels.
Cinnamon-Raisin Doughnuts
Ingredients:
2
1
/2 cups flour
1
1
/4 cups sugar
1
/2 tbsp. salt
1
/2 cup milk
1 package dry yeast
3 eggs
3
/4 cup raisins
1 tbsp. cinnamon
Method:
1. In a bowl, combine 1 cup flour,
1
/2 cup
sugar, and salt.
2. In a small saucepan, warm milk and
1tbsp. sugar to 85°F. If the liquid is too
hot it will kill the yeast. Add yeast to
warmed ingredients and allow to sit for
5 minutes.
3. Add yeast to flour and beat well for 3
minutes.
4. Add the eggs and oil and continue to beat
for 2 more minutes. Stir in raisins and the
remaining flour. Cover and allow to double
in bulk for 45 minutes.
5. When almost doubled, prepare for frying.
Fill and preheat according to directions.
6. After the dough has doubled, stir dough
to release air.
Buffalo Style Chicken Wings
Ingredients:
1 lb. chicken wings
2 tbsp. melted butter or margarine
1
/2 cup chunky bleu cheese salad dressing
1 cup Louisiana hot sauce
2 tbsp. white vinegar
celery and carrot sticks
Method:
1. Fill the inner pot as directed. Preheat oil
to 325°F. Place frying basket into oil to
preheat. Raise basket once preheated.
2. Combine hot sauce, vinegar, butter, and
set aside.
3. Pat wings dry. Place wings in deep frying
basket (fry in small batches) and carefully
lower into the preheated oil.
4. Continue cooking until wings are well
cooked and crispy. Turn the unit off.
5. Drain wings and transfer to a bowl, add
enough sauce mixture to coat wings, place
onto plate and serve with celery and bleu
cheese on the side.