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TURKEY DRUMSTICKS
PRO/FATS - LEVEL ONE
Makes 4 servings
I have always loved deep fried turkey, but it’s a lot of work to heat a
huge pot of oil and lower an entire turkey into it. Here’s a way get
crispy, delicious, turkey legs without the mess!
Prep time: 3 minutes
Cooking time: 34-40 minutes
Peanut or vegetable oil for frying
4 small turkey drumsticks (turkey wings work well too)
2 tablespoons Somersize Tuscan Sea Salt Rub
or Somersize Holiday Turkey Seasoning
Preheat oil in the Somersize Electronic Deep Fryer to 350° F.
Rub turkey legs generously with sea salt rub or turkey seasoning.
Place 2 of the turkey legs into Frying Basket and lower into hot oil.
Fry until well browned, 17-20 minutes, depending upon size. Repeat
with remaining turkey legs. Drain (on paper towels) and allow to cool
for at least 5 minutes before serving.
DEEP FRIED ROMAN ARTICHOKES
PRO/FATS AND VEGGIES - LEVEL ONE
Makes 4 servings
When has finger food tasted so good? You might want to make a double
batch; they disappear in a flash!
Prep time: 6 minutes
Cooking time: 30 minutes
Peanut or vegetable oil for frying
3 large artichokes (about 12 ounces each)
2 lemons, halved
Lemon wedges, for garnish
Sea salt to taste
Preheat oil in the Somersize Electronic Deep Fryer to 350° F.
Trim stems, leaving at least 1 inch of stem on the artichokes. Cut off top
1½ inches of the artichokes with a serrated knife. Snap off outer layers of
leaves until pale yellow leaves with pale green tips are exposed. Trim dark
green fibrous parts from base and sides of artichoke with a paring knife.
Rub cut surfaces of artichokes with lemon.
Trim thick sides off of the stems to expose pale inner stem. Cut off any
green tops of the leaves then cut artichoke lengthwise into quarters to
create 4 wedges. Cut out purple leaves and fuzzy choke. Rub cut surfaces
with lemon.
Pat artichokes dry with paper towels. Place half of the artichokes in Frying
Basket and lower into hot oil. Fry until tender, about 15 minutes. Drain well
(on paper towels) and season with salt. Repeat with remaining artichokes.
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