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R
ECIPES
DEEP FRIED CHICKEN
1
chicken cut into pieces
tsp chicken seasoning
1
cup flour
l-112 tsp salt
Oil
tsp pepper
Season the chicken with salt and pepper. In a plastic bag, pour 1 cup flour, l-112 tsp. of salt. Place 4 to 5
pieces of chicken into the bag and shake until the pieces are well covered. Preheat the oil in the Deep Fryer.
Place the bigger pieces of chicken in the Deep Fryer, followed by the smaller pieces. When chicken is cooked
and golden brown, remove from oil and let drip in the frying basket to remove excess oils.
FRENCH FRIED ONION RINGS OR SHOESTRING ONIONS
Skin and cut crosswise into
l/4-inch
slices or shred paper thin:
2 large onions
Combine:
1 cup milk
1 cup water
Soak the onions in this for
l/2
hour. Drain them, spread them on absorbent paper and dredge them
with
Fritter Batter for Vegetables
(recipe on page 13). Fry in a deep fryer, preheated to 350°F
-
370°F
until light brown. Drain on absorbent paper.
4
P
OTATOES
DEEP FRIED SWEET POTATOES
Wash then par-boil for 10 minutes:
Large sweet potatoes
Pare and cut them into strips. Fry the sweet potato strips in the deep fat until they are a golden brown,
Drain them on absorbent paper. Sprinkle with salt, brown sugar or freshly grated nutmeg.
To flambe, just before serving, put the drained potatoes in a pan. Sprinkle over them:
2 tablespoons warm brandy, applejack or rum. Light and tilt the pan back and forth until the flame burns low,
POTATO PUFFS
Preheat deep fryer to 385°F.
Combine:
l/2
cup sifted flour
1 teaspoon double-acting baking powder
Add and mix:
1 cup mashed potatoes
l/4
teaspoon salt
The potatoes should be soft at room temperature. If they are not, add a little hot milk or water and beat. Add:
1 slightly beaten egg
1 teaspoon minced parsley
Drop by spoonfuls into hot fat. Fry to a golden brown. Drain on absorbent paper.
4