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WOLF FRYER MODULE RECIPES
FRENCH FRIES
M
akes approximately 4 servings
1
pound (.45 kg) potatoes, unpeeled
Oil for deep-frying
Salt
M
ETHOD
Cut each potato into 16 long potato sticks,
each about
3
/8-inch (9) on a side. Place on
paper towels and dry thoroughly.
Fill the fryer basin with 5 quarts (4.7 L) oil.
Preheat the Wolf fryer module to 350˚F (175˚C).
Place potatoes in large fryer basket. Deep-fry
about 7 minutes or until potatoes are lightly
browned. Remove from the oil and drain
between paper towels. Cool completely. When
ready to serve, preheat the oil to 375˚F (190˚C).
Deep-fry the potatoes for 1 to 2 minutes or
until they are the desired brownness. Salt as
desired. Serve warm.
Dimensions in parentheses are in
millimeters unless otherwise specified.
TEMPURA BATTER
M
akes batter for 20 to 30 pieces
B
atter:
3
/4 cup (90 g) cornstarch
3
/4 cup (80 g) flour
1
tsp (4 g) salt
1
/4 tsp (1 g) baking powder
1
1
/2 cups (360 ml) water
Oil for deep-frying
Shrimp, clean, raw, deveined
Other seafood or vegetables
METHOD
Combine the dry ingredients. Add water and
whisk well.
Fill the fryer basin with 5 quarts (4.7 L) oil.
Preheat the Wolf fryer module to 365˚F (185˚C).
Meanwhile, prepare the shrimp and vegeta-
bles. Dry the seafood by spreading them out
between layers of paper towels and patting
completely dry. Immediately before adding the
food to the fryer, dip it into the batter. Deep-fry
2–3 minutes, turning over as needed. Cool
slightly before serving.