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WOLF FRYER MODULE RECIPES
EASY LIGHT BREADING
M
akes breading for 15 to 20 pieces
B
atter:
3
/4 cup (90 g) cornstarch
1
/3 cup (40 g) flour
1
Tbsp (15 g) sugar
1 tsp (3 g) baking powder
1 tsp (3 g) dried dill weed
1
/2 tsp (2 g) garlic salt
1
/2 tsp (2 g) salt
1
/4 tsp (1 g) black pepper
1 large egg, beaten
1
/2 cup (118 ml) club soda
Vegetables cut into bite-size pieces
(broccoli, mushrooms, zucchini)
Fish, cut into 1" x 2" (25 x 51) pieces,
dried well
Oil for deep-frying
Dipping sauces, optional
METHOD
Fill the fryer basin with 5 quarts (4.7 L) oil.
Preheat the Wolf fryer module to 350˚F (175˚C).
Combine all dry ingredients. Add egg and club
soda and beat until smooth. Add additional
flour if desired for thicker batter. Using fork or
slotted spoon, dip vegetables and fish into the
batter. Carefully place pieces into preheated
oil. Deep-fry 2–3 minutes or until golden
brown. Remove fr
om oil and drain on paper
towels. Repeat as needed with remaining
vegetables and fish.
CRUNCHY NOODLE SALAD TOPPING
Bean threads or cellophane noodles
METHOD
F
ill the fryer basin with 5 quarts (4.7 L) oil.
Preheat the Wolf fryer module to 350˚F (175˚C).
Drop a small amount of bean threads or
n
oodles in oil. As soon as they float they are
ready to be removed (this only takes about 5
seconds). Remove and drain on paper towels.
Place on salads as a topping garnish.