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Minted pea wontons
125g wonton wrappers
220g can peas
3 medium potatoes, peeled and cut into 5mm
dice
1 onion, peeled and chopped fine
1tsp ground cumin
1
/
2
tsp salt
1
/
4
cup mint, chopped
1. Boil the diced potato until just cooked. Drain.
2. In a saucepan cook onion in
1
/
2
tbsp oil until
soft add cumin and peas and rough mash.
Remove from heat.
3. Add potato and mint. Stir to combine.
4. Place about 2tsp of mix onto each wonton
wrapper and bring edges together. Seal with
a light brush of water.
5. Heat fryer to settings 8-10, and deep fry until
golden brown, about 3-4 minutes.
6. Serve with minted yoghurt if desired.
Southern fried chicken Makes 4 - 6 servings.
750g chicken drumsticks
1
/
2
cup flour
1
/
2
tsp salt
1
/
2
tsp hot paprika (optional)
1 egg, beaten with 2 tbsp water
1 cup dried breadcrumbs
1. Mix flour with salt and paprika. Dry
drumsticks and coat in seasoned flour.
2. Dip each drumstick into egg mixture
separately and coat in breadcrumbs.
3. Heat oil to setting 8-10.
4. Place 3 - 4 drumsticks into the basket at a
time and fry till cooked through and golden,
about 15 to 20 minutes.
5. Drain well and keep hot while other pieces
are cooking.
Potato dumplings Makes approx. 25-30
4 medium potatoes, peeled, cooked and mashed.
60g butter
1
1
/
4
cups water
1 cup plain flour, shifted
3 eggs
1tsp salt
1. Place butter salt and water into a saucepan
and bring to the boil.
2. Add the shifted flour all at once and stir
vigorously with a wooden spoon over a low
to medium heat, until the dough forms and
pulls away from the edges of the pan.
Remove from heat and set aside to cool for 5
minutes.
3. Add eggs one at a time to the dough,
beating well between additions. The dough
should look smooth and shiny.
4. Add mash to dough and beat mixture until
smooth.
5. Heat fryer to settings 8-10.
6. Using two spoons scoop heaped balls of
mixture into the fryer basket. Deep fry about 8
at a time for 4-5 minutes, until golden brown.
Salt and chilli Chicken wings
500g Chicken wings, cut into pieces
1
/
2
cup rice or cornflour
1 tbsp salt
1 tsp pepper
1 tsp ground chilli
1. Dry wing pieces and make small incisions into
the thickest parts of each piece.
2. Coat pieces lightly in flour. Shake off excess.
3. Heat oil to settings 8-10, fry wings for
4-5 minutes.
4. Mix salt pepper and chilli in a large bowl.
Drain wings and toss through salt mix. Serve
straight away.
33
Recipes for your Deep Fryer (cont).