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Vegetable Chips
INGREDIENTS
1 pound parsnips, peeled and trimmed
1 pound carrots, peeled and trimmed
1 pound beets, peeled and trimmed
1/2 pound baking potato, scrubbed clean, but not peeled
1/2 pound sweet onion, peeled
Peanut oil for frying
1/2 cup all-purpose flour
salt
fresh ground pepper
METHOD
1 Slice the parsnips and carrots very thin lengthwise. Set aside on a
paper towel. Slice the beets, potato, and onion into very thin round
slices. Place the beets and potatoes into separate bowls of cold
water. Be sure to dry them thoroughly before you deep fry them.
Heat the Deep Fryer to 350°. Starting with the parsnips, drop a few
at a time into Fryer basket and cook until lightly brown. Make sure
both sides are brown, turning them if needed.
2 Lift basket and drain. Remove to clean paper towels. Season while
still hot. Repeat with remaining vegetables.
3 For onion slices, dredge the onions in flour. Shake off excess flour.
Fry and drain as above. For even browning, fry in small batches.
Recipe courtesy Wolfgang Puck
Fritter Batter
Enough batter for 1 pound of apples or bananas
INGREDIENTS
1 cup all-purpose flour
1 tablespoon baking powder
1 pinch salt
1 pinch fresh ground white pepper
1 pinch cinnamon
1 pinch freshly grated nutmeg
1 large egg
1 cup buttermilk
1 pound apples or bananas
METHOD
1 In a small bowl, sift together the flour, baking powder, salt, pepper,
cinnamon and nutmeg. In a small bowl whisk together the egg and
buttermilk. Whisk egg mixture into flour mixture. Let rest for 30
minutes before using.
2 Heat oil in Deep Fryer to 350°.
3 Peel and core apples (or peel bananas, if using). Cut into sticks
about 1/4 inch wide by 2 1/2 - 3 inches long. Drop into batter.
Carefully drop into hot oil with the basket lowered and fry
until golden.
Recipe courtesy Wolfgang Puck
HSN_DeepFryerManual 6/21/10 10:48 AM Page 29