Presto ProFry User Manual download pdf (Page 5)

Crispy Coating

⁄2 cup milk Flour

1 egg, beaten Salt and Pepper

Beat milk and egg together. Combine flour and seasonings. Dip

food into milk-egg mixture, then coat in seasoned flour. Fry food

according to timetable above.

Beer Batter

⁄2 cups flour 1

⁄2 cups beer

Thoroughly combine flour and beer in a large bowl. Cover and

allow the batter to sit at room temperature for 3 hours or longer.

Dip food in batter and fry according to timetable on page 4. If

desired, you may fry beer battered foods without the frying basket.

Milk Batter

1 cup flour 2 eggs, beaten

⁄2 teaspoons baking powder

⁄2 cup milk

⁄2 teaspoon salt

Sift together flour, baking powder, and salt. Add eggs and milk.

Stir batter until smooth. If a thinner batter is desired, add more

milk. Dip food in batter and fry according to timetable on page

4. If desired, you may fry milk battered foods without the frying

basket.

Quesadilla Crispers

⁄4 pound fresh sausage

⁄4 pound jalapeño jack

(chorizo, Italian, etc.) cheese, shredded

1 cup refried beans (1-cup)

⁄4 cup finely chopped onion 8 (7-inch) flour tortillas

⁄4 cup diced canned 1 tablespoon flour

green chilies, drained 2 tablespoons cold water

Cook sausage until done, breaking it up as it cooks. Combine

sausage, beans, onion, chilies, and cheese.

Makes about 1

⁄2 cups.

Cut tortillas into quarters. Place about 1 teaspoon of bean mixture

in center. Brush edges with mixture of flour and water. Fold in

half and press to seal; keep covered as you work. Continue until

all are made.

Makes 32.

Let stand 5 minutes before frying to allow edges to stick together.

Deep fry 3 or 4 at a time at 375˚ for 2 minutes. Drain on paper towels.

Alternate method: Cut tortillas into 8 pieces. Fry in hot oil. Heat

bean dip and serve with fried chips.

Apple Pie Fritters

1 cup all-purpose flour

⁄2 tablespoon ground

2 tablespoons sugar cinnamon

⁄2 teaspoons baking powder 4 tablespoons sugar

⁄4 teaspoon salt 3-4 apples, peeled, cored,

⁄3 cup milk, minus sliced

⁄4 inch thick

1 tablespoon 2 teaspoons ground

1 tablespoon brandy nutmeg

1 egg yolk 2 egg whites

1 tablespoon butter, melted

In medium bowl, mix together flour, sugar, baking powder, and

salt. In a second bowl, whisk together milk, brandy, egg yolk,

and melted butter. Gradually stir into dry ingredients until

smooth. Set aside.

Mix together cinnamon and sugar. Sprinkle over both sides of

apple slices, saving remainder to dust over finished fritters.

Sprinkle slices lightly with nutmeg. In clean bowl, beat egg whites

until stiff, but not dry. Fold into reserved butter.

Dip several apple slices into batter to coat evenly, letting excess

drip off. Carefully place 1 to 2 slices at a time into preheated oil.

Deep fry at 375˚ for 3 to 4 minutes, turning once. Drain on paper

towels. Sprinkle both sides with reserved cinnamon and sugar

mixture. Best served warm.

Jalapeño Kickers

12 fresh jalapeño peppers 2 tablespoons bread

or 1 (3

⁄2 ounce) can crumbs

jalapeño peppers

⁄4 teaspoon onion salt

Cream Cheese

⁄8 teaspoon garlic salt

⁄2 cup flour

⁄4 teaspoon vegetable oil

1 egg

⁄4 cup flour

⁄2 cup milk 1 teaspoon sugar

AUTION: Wear plastic gloves when working with peppers. Do

not touch eye area.

To prepare fresh jalapeño peppers: rinse, cut in half lengthwise,

remove seeds and stems, place in boiling water and remove after

2 minutes; drain well. To prepare canned jalapeño peppers: drain,

cut in half lengthwise, and remove seeds and stems.

Fill each pepper half with cream cheese until slightly rounded.

Place

⁄2 cup flour in separate bowl, set aside. In a second bowl,

beat egg with milk. In a third bowl, prepare breading by

combining bread crumbs, onion salt, garlic salt, and oil. Stir in

flour and sugar until mixed thoroughly. Roll each pepper in flour,

dip in egg mixture, and then cover with breading. For a heavier

breading, dip in egg mixture again and cover with breading a

second time. Gently set aside until ready to deep fry.

Deep fry at 375˚ approximately 1 to 2 minutes or until golden

brown. (Tip: Remove immediately if cream cheese filling appears

through the coating.) Place fried peppers on paper toweling. Serve

warm. If desired, serve with salsa.

VARIATIONS: Substitute shredded cheddar cheese in place of

cream cheese filling. Pack firmly. Or substitute a mixture of

cream cheese and shredded cheddar cheese in place of cream

cheese filling.

Crab Fritters

⁄2 green pepper, finely 1 teaspoon sherry

chopped (about

⁄3 cup) 1 teaspoon paprika

1 garlic clove, minced

⁄4 teaspoon cayenne

3 tablespoons minced pepper

parsley 1 egg, beaten with 1

2 tablespoons butter teaspoon water

2 tablespoons olive oil Flour

⁄2 cup flour Dry bread crumbs

⁄2 cup milk

6 ounces frozen or

canned crab meat

In saucepan, cook green pepper, garlic, and parsley in butter and

olive oil until tender. Stir in flour. Add milk, stirring constantly,

until mixture thickens. Shred crab meat, removing cartilage. Add

crab, sherry, paprika, and cayenne pepper to milk mixture. Chill

for 2 hours. Shape into 1-inch balls using a 1-tablespoon scoop.

Roll in flour, then dip in egg and water mixture. Roll in crumbs.

Refrigerate until time to serve. Deep fry 3 or 4 at a time at 375˚,

turning once, until desired brownness is reached. Remove from

oil and drain on absorbent paper. Repeat until all are fried.

Makes about 1

⁄2 dozen.

1 2 3 4 5 6

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Presto ProFry User Manual Page 5

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