Deep Fryer Basket (8 Quart Self-Cooker with Fryer Basket).
Hush Puppies
1 egg lightly beaten
1 (8 ounce) package corn muffin mix
1 cup all-purpose flour
2 teaspoons dehydrated onions
1/2 teaspoon minced garlic
1/2 cup + 3 tablespoons milk
3 quarts vegetable oil for frying
1. Pour 3 quarts of vegetable oil into the air core 8 Quart Self-Cooker and heat on medium-high heat until the oil reaches 340F. Use a food thermometer to test oil temperature.
2. Mix all ingredients together until a batter is formed.
3. While wearing protective cooking mitts or pot holders, insert the Steamer/Grater Plus Handle into the slot inside the rim of the Fryer Basket and lower it into the hot oil. Use a heat-resistant metal spoon to drop Hush Puppies into oil. Cook in small batches.
4. Fry Hush Puppies 3-5 minutes or until golden brown.
5. Using protective cooking mits or pot holders, use the Steamer/Grater Plus Handle to raise the Fryer Basket out of the oil. Hook the Fryer Basket over the rim of the Self-Cooker to drain for a few seconds.
6. Carefully empty Hush Puppies onto a plate covered with absorbent paper towels and keep warm.
7. Reheat oil to 340F. Repeat until all Hus Puppies are fried.
Makes 14 pieces.
French Fried Jumbo Shrimp
2 pounds jumbo shrimp, fresh or thawed, peeled and deveined
2 cups all-purpose flour, divided
1/2 teaspoon sugar
1/2 teaspoon salt
1 egg, lightly beaten
1 cup cold water
2 tablespoons cooking oil
1 cup Progresso plain bread crumbs
3 quarts vegetable oil for frying
1. Pour 3 quarts of vegetable oil into the aircore 8 Quart Self-Cooker and heat on medium-high heat until the oil reaches 375F. Use a food thermomoter to test oil temperature.
2. Stir together 1 cup flour, sugar and salt. Add liquid ingredients using an electric mixer to blend until smooth. Dip shrimp in remaining 1 cup of flour and then into batter. Coat with bread crumbs for darker browning.
3. While wearing protective cooking mitts or pot holders, insert the Steamer/Grater Plus Handle into the slot inside the rim of the Fryer Basket and lower it into the hot oil. Use a heat-resistant metal spoon to drop batter shrimp into oil. Cook in small batches.
4. Fry shrimp for 4-8 minutes or until golden brown.
5. Using protective cooking mitts or pot holders, use the Steamer/Grader Plus Handel to raise the Fryer Basket out of the oil. Hook the Fryer Basket over the rim of the Self-Cooker to drain for a few seconds.
6. Carefully empty shrimp onto a plate covered with absorbent paper towels and keep warm.
7. Reheat oil to 375F. Repeat until all shrimp are fried.
Makes 6 to 8 servings.
Chicken Croqutttes
1 (16-18 ounce) can cooked chicken, drained
1 cup finely chopped onion
3 tablespoons butter
1/4 cup all-purpose flour
1/2 cup chicken broth
1/3 cup milk
1 tablespoon dried parsley
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
1/8 teaspoon paprika
1 cup Progresso plain bread crumbs
2 eggs, lightly beaten
2 tablespoons water
3 quarts vegetable oil for frying
1. Combine chicken, onion and set aside
2. In a sauce pan, melt butter, add flour and blend until smooth. Add chicken broth and milk. Cook until thick. Remove from heat.
3. Stir in parsley, lemon juice, salt, pepper, nutmeg, and paprika. Add chicken mixture and mix well. Chill at least 1 hour.
4. Pour 3 quarts of vegetable oil into the aircore 8 Quart Self-Cooker and heat on medium-high heat until oil reaches 360F.
5. Roll chicken mixture into 1 inch croquettes.
6. Mix egg and water. Dip each croquette into egg mixture and then roll into bread crumbs.
7. While wearing protective cooking mitts or pot holders, insert the Steamer/Grater Plus Handle into the slot inside the rim of the Fryer Basket and lower it into the hot oil. Use a heat-resistant metal spoon to drop croquettes into oil. Cook in small batches.
8. Fry croquettes for 2-3 minutes or until golden brown.
9. Using protective cooking mitts or pot holders, use the Steamer/Grader Plus Handel to raise the Fryer Basket out of the oil. Hook the Fryer Basket over the rim of the Self-Cooker to drain for a few seconds.
10. Carefully empty croquettes onto a plate covered with absorbent paper towels.
11. Reheat oil to 360F. Repeat with rest of croquette mixture.
Makes 24 croquettes