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DEEP FRYER Recipes

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 YIELD 4 SERVINGS AS SIDE DISH
PREP TIME 15 MINUTES + 1 HOUR SOAKING TIME
COOK TIME 40 MINUTES
French Fries
Directions

INGREDIENTS
Rinse the potatoes and scrub clean if necessary. With a
mandoline, slicer, or sharp knife, carefully slice the potatoes
into 1/4-inch-wide matchsticks. Place the potatoes in a large
bowl and completely submerge in cold water. Let the
2 POUNDS RUSSET POTATOES potatoes soak for at least 1 hour to remove starch. Potatoes
can be soaked overnight if preferred. Drain the potatoes
12 CUPS (96 FLUID OUNCES; 2.8 LITERS)
very well, patting dry with a clean towel if needed to
CANOLA OIL OR VEGETABLE OIL remove excess water.
KOSHER SALT
Preheat the fryer for 10 minutes at 325˚F. Line a large
baking sheet with paper towels and a wire cooling rack. Fill
the fryer basket with a quarter to a third of the potatoes
and fry for 1-2 minutes to blanch the potatoes. Drain well on
the baking sheet. Let the fryer reheat for about 2 minutes
between batches and repeat with the remaining potatoes.
Heat the fryer for 10 minutes more to 375˚F and repeat the
frying process, frying each batch for 2-3 minutes until
crispy and golden. Transfer to the baking sheet and
sprinkle generously with kosher salt. Serve immediately.

Copyright © 2016 Gourmia. All Rights Reserved. Deep Fryer 2

 YIELD 4 SERVINGS AS SIDE DISH
PREP TIME 10 MINUTES + 4 MARINATING TIME
COOK TIME 40 MINUTES
Onion Rings
Directions

INGREDIENTS
Peel the onion and slice into rounds approximately 1/2 inch
thick. Separate the rounds into rings and discard the very
small inner rings. Place the onion rings into a large zip-top
bag and pour the buttermilk into the bag. Seal, pressing to
1 LARGE VIDALIA ONION remove excess air, and refrigerate for at least 4 hours and
1 QUART (4 CUPS) BUTTERMILK up to 12 hours. Preheat the fryer for 15 minutes at 350˚F.
Line a large baking sheet with paper towels. While the fryer
12 CUPS (96 FLUID OUNCES; 2.8 LITERS) heats, drain the onion rings and discard the buttermilk.
CANOLA OIL OR VEGETABLE OIL
Whisk the flour, salt, egg, and beer together in a large bowl.
2 CUPS (8 1/2 OUNCES) ALL-PURPOSE FLOUR
Add the onion rings, tossing with tongs to make sure all the
1 1/2 TEASPOONS KOSHER SALT rings are coated in the batter. Submerge the fry basket
1 LARGE EGG, BEATEN completely in the hot oil. Add 3-4 rings at a time to the oil,
tapping the tongs gently against the side of the bowl as you
1 12-OUNCE BOTTLE OR CAN OF BEER
remove each onion ring to let excess batter drip off. Fry for
about 3 minutes until golden brown, flipping once or twice
with a clean pair of tongs to make sure the rings don't stick
to each other or the bottom of the basket. Transfer the fried
onion rings to the prepared baking sheet and repeat with
the remaining rings in the batter, letting the oil reheat for
about a minute between batches. Note that excess drops of
batter may accumulate in the bottom of the fry basket.
Every few batches, remove these fried bits by tapping the
basket upside-down into the sink or onto a large piece of
paper towel, scraping with the fry tongs to dislodge them
from the basket. Serve the onion rings immediately.

Copyright © 2016 Gourmia. All Rights Reserved. Deep Fryer 3

 YIELD 4 SERVINGS AS APPETIZER
PREP TIME 15 MINUTES
COOK TIME 1 HOUR
Loaded Potato
INGREDIENTS Skins
Directions
Preheat the oven to 400˚F. Rinse and scrub the potatoes,
8 SMALL TO MEDIUM OBLONG RUSSET then pierce each potato a few times with a paring knife.
POTATOES (ABOUT 2 POUNDS) Bake the potatoes directly on the oven rack for about 40-45
minutes until tender. While the potatoes bake, cook the
12 CUPS (96 FLUID OUNCES; 2.8 LITERS) bacon. Roughly chop the strips into 1-inch pieces, then cook
CANOLA OIL OR VEGETABLE OIL in a high-sided skillet until crisp. Transfer to a paper
towel-lined plate and set aside.
3 THICK STRIPS BACON
8 TABLESPOONS (1/2 CUP) SHREDDED SHARP CHEDDAR CHEESE Transfer the cooked potatoes to a wire cooling rack and cut
in half lengthwise when they are cool enough to handle.
1 CUP SOUR CREAM With a serrated spoon or tablespoon, scoop out the cooked
3 LARGE SCALLIONS, SLICED INTO ROUNDS potato, leaving a 1/4- to 1/2-inch border of potato attached
to the skin. Preheat the fryer for 15 minutes to 350˚F. Line a
large baking sheet with foil or parchment paper. Place 3 or
4 of the potatoes bowl-side down in the basket. Fry for
about 5 minutes, until the potato bowl is golden and crispy.
Carefully remove the fried potatoes, tilting the basket
gently to make sure all hot oil drains out of each bowl.
Transfer to the prepared baking sheet. Repeat with the
remaining potatoes. Preheat the broiler to high. Fill each
potato bowl with 1 tablespoon cheddar cheese and sprinkle
bacon over the cheese. Broil until the cheese is melted,
about 3-4 minutes. Top each potato with 1-2 tablespoons
sour cream and sprinkle with scallions. Serve immediately.

Copyright © 2016 Gourmia. All Rights Reserved. Deep Fryer 4

 YIELD 6 SERVINGS AS APPETIZER
PREP TIME 40 MINUTES
COOK TIME 15 MINUTES
Avocado
INGREDIENTS Fries
Directions
Preheat the fryer for 15 minutes at 350˚F. Line a large
12 CUPS (96 FLUID OUNCES; 2.8 LITERS)
baking sheet with paper towels and a wire cooling rack.
CANOLA OIL OR VEGETABLE OIL Whisk the flour and salt together in one shallow, wide bowl.
1/2 CUP ALL-PURPOSE FLOUR Whisk the eggs and water together in a second shallow,
wide bowl; and pour the breadcrumbs into a third bowl.
1 TEASPOON KOSHER SALT
Slice each avocado into 8 peeled wedges. Dip each wedge
2 LARGE EGGS into the flour, shaking gently to remove excess, then the
2 TABLESPOONS WATER egg, then the breadcrumbs.

1 1/2 CUPS PANKO BREADCRUMBS Place 5-6 wedges in the fry basket and fry for 2-3 minutes,
4 MEDIUM TO LARGE AVOCADOS just until the breadcrumbs are golden brown. Transfer the
fried avocados to the prepared baking sheet and repeat
with the remaining avocados, letting the oil reheat for about
1-2 minutes between batches. Serve immediately.

Copyright © 2016 Gourmia. All Rights Reserved. Deep Fryer 5

 YIELD 4 SERVINGS AS MAIN
PREP TIME 10 MINUTES
COOK TIME 40 MINUTES
Buffalo Wings
Directions
INGREDIENTS Stir the sour cream, buttermilk, and blue cheese together in
a bowl and refrigerate for at least 1 hour. Dip can be made
up to 3 days in advance.
Blue Cheese Dip
1/2 CUP SOUR CREAM Preheat the fryer for 20 minutes at 375˚F. Line a large
baking sheet with paper towels and a wire cooling rack.
1/4 CUP BUTTERMILK Toss the chicken wings in the flour until they are lightly but
1 CUP CRUMBLED BLUE CHEESE completely coated. Place about 8 wings in the fry basket
and shake gently to remove excess flour. Fry for 8-10
Wings minutes until the wings are crispy. While the wings fry,
12 CUPS (96 FLUID OUNCES; 2.8 LITERS) make the sauce. Melt the butter in a medium saucepan over
CANOLA OIL OR VEGETABLE OIL medium-low heat, then whisk in the hot sauce and bring to
2 POUNDS CHICKEN WINGS AND DRUMSTICKS a simmer. Whisk the cornstarch and water together in a
(ABOUT 2 DOZEN PIECES) separate bowl, then whisk into the sauce. Cook for 1 minute
to thicken, then reserve over very low heat until the wings
1/3 CUP ALL-PURPOSE FLOUR are cooked. Transfer the fried wings to the prepared baking
8 TABLESPOONS (1 STICK) UNSALTED BUTTER sheet, then toss the wings in the sauce to coat completely.
1/2 CUP HOT SAUCE, SUCH AS FRANK'S RED HOT OR TABASCO Repeat with the remaining wings, letting the oil reheat for
1-2 minutes between batches.
2 TEASPOONS CORNSTARCH
2 TABLESPOONS WATER Serve immediately with the blue cheese dip and celery
and/or carrot sticks, if desired.
CELERY AND CARROT STICKS (OPTIONAL)

Copyright © 2016 Gourmia. All Rights Reserved. Deep Fryer 6

 YIELD 4 SERVINGS AS MAIN
PREP TIME 20 MINUTES
COOK TIME 15 MINUTES
Chicken
INGREDIENTS Nugge�s
Directions
Preheat the fryer for 15 minutes at 350˚F. Line a large
12 CUPS (96 FLUID OUNCES; 2.8 LITERS)
baking sheet with paper towels and a wire cooling rack. Cut
CANOLA OIL OR VEGETABLE OIL the chicken breasts into approximate 1 1/2-inch cubes.
1 POUND BONELESS, SKINLESS CHICKEN BREASTS Whisk the flour, salt, and pepper together in one shallow,
wide bowl. Whisk the eggs and water together in a second
1/3 CUP ALL-PURPOSE FLOUR
shallow, wide bowl; and whisk both breadcrumbs together
1 TEASPOON KOSHER SALT PLUS MORE FOR SPRINKLING in a third bowl. Dip each piece of chicken into the flour,
1/4 TEASPOON BLACK PEPPER shaking gently to remove excess, then the egg, then the
breadcrumbs.
2 LARGE EGGS
2 TABLESPOONS WATER Place 8-10 chicken nuggets in the fry basket and fry for
1/2 CUP ITALIAN-STYLE BREADCRUMBS about 4 minutes, just until the breadcrumbs are golden
brown. Transfer the fried nuggets to the prepared baking
1/3 CUP PANKO BREADCRUMBS sheet and sprinkle with additional salt. Repeat with the
remaining chicken, letting the oil reheat for about 1-2
minutes between batches. Serve immediately.

Copyright © 2016 Gourmia. All Rights Reserved. Deep Fryer 7

 YIELD 4 SERVINGS AS MAIN
PREP TIME 30 MINUTES + 1 HOUR SOAKING TIME
COOK TIME 1 HOUR
British Fish
INGREDIENTS and Chips
Directions
Rinse the potatoes and scrub clean if necessary. With a mandoline, slicer, or
2 POUNDS RUSSET POTATOES sharp knife, carefully slice the potatoes into 1/2-inch-wide batons. Place the
potatoes in a large bowl and completely submerge in cold water. Let the
12 CUPS (96 FLUID OUNCES; 2.8 LITERS)
potatoes soak for at least 1 hour to remove starch. Potatoes can be soaked
CANOLA OIL OR VEGETABLE OIL overnight if preferred. Drain the potatoes very well, patting dry with a clean
2 CUPS (8 1/2 OUNCES) ALL-PURPOSE FLOUR towel if needed to remove excess water. Preheat the fryer for 10 minutes at
325˚F. Line a large baking sheet with paper towels and a wire cooling rack.
1 1/2 TEASPOONS KOSHER SALT + MORE FOR SPRINKLING Fill the fryer basket with a quarter to a third of the potatoes and fry for 1-2
minutes to blanch the potatoes. Drain well on the baking sheet. Let the fryer
1 LARGE EGG, BEATEN reheat for about 2 minutes between batches and repeat with the remaining
1 12-OUNCE BOTTLE OR CAN OF BEER potatoes. Set the fries aside to fry the fish. Heat the fryer for 10 minutes
more to 375˚F and line a second baking sheet with paper towels and a wire
2 POUNDS COD OR OTHER FIRM WHITE FISH, cooling rack. Whisk the flour, salt, egg, and beer together in a large bowl.
CUT INTO 4-6 INCH LONG PIECES Add the fish, making sure all fillets are fully coated with the batter.
Submerge the fry basket completely in the hot oil.
TARTAR SAUCE FOR SERVING (OPTIONAL)
Add a single layer of battered fish to the oil, tapping the tongs gently against
the side of the bowl as you remove each fillet to let excess batter drip off. Fry
for about 5 minutes until golden brown, flipping once or twice with a clean
pair of tongs to make sure the fish fillets don't stick to each other or the
bottom of the basket. Transfer the fried fish to the prepared baking sheet
and repeat with the remaining fish fillets, letting the oil reheat for about 1-2
minutes between batches. Remove any excess drops of batter that may have
accumulated in the bottom of the fry basket by tapping the basket
upside-down into the sink or onto a large piece of paper towel, scraping with
the fry tongs to dislodge them. Re-fry the blanched potatoes, frying each
batch for 2-3 minutes until crispy and golden. Transfer to the baking sheet
and sprinkle generously with kosher salt. Serve immediately with tartar
sauce, if desired.

Copyright © 2016 Gourmia. All Rights Reserved. Deep Fryer 8

 YIELD 4-6 SERVINGS AS APPETIZER
PREP TIME 15 MINUTES
COOK TIME 1 HOUR
Pepperoni
INGREDIENTS Pizza Ro�ls
Directions
Preheat the fryer for 15 minutes at 350˚F. Line a large baking sheet
12 CUPS (96 FLUID OUNCES; 2.8 LITERS) with paper towels. To assemble the rolls, place 1 egg roll wrapper
CANOLA OIL OR VEGETABLE OIL on a cutting board or clean work surface so one of the corners
points toward you. Place 4 pepperoni slices down the center of the
16 EGG ROLL WRAPPERS egg roll wrapper. Top the pepperoni with 2 tablespoons shredded
1 4-OUNCE PACKAGE SLICED PEPPERONI cheese, then top the cheese with 1 tablespoon marinara sauce.
With your finger, brush all four sides of the egg roll wrapper with
2 CUPS SHREDDED MOZZARELLA CHEESE water. Starting with one of the far corners where the filling is not
close to the edges of the wrapper, fold over the filling and press
OR SHREDDED ITALIAN CHEESE BLEND
firmly to seal the corner to the wrapper. Fold in the short corners
1 CUP MARINARA SAUCE on each side of the filling, again pressing to seal. Gently but tightly
roll up the wrapper, using water brushed on with your finger as
WATER FOR SEALING THE ROLLS needed, to make sure all edges of the roll are sealed.

Note: the rolls will become soggy from the marinara sauce if they
are assembled too far in advance. You can make about half the
rolls before starting to fry, finishing the rest in between fry batches.
Place 2-3 pizza rolls in the fry basket and fry for 3-4 minutes until
golden and crispy. Transfer to the prepared baking sheet and
repeat with the remaining rings in the batter, letting the oil reheat
for about-2 minutes between batches. Slice each roll in half and
serve immediately.

Copyright © 2016 Gourmia. All Rights Reserved. Deep Fryer 9

 YIELD 4 SERVINGS AS MAIN
PREP TIME 30 MINUTES
COOK TIME 20 MINUTES
Coconut
INGREDIENTS Shrimp
Directions
Peel and devein the shrimp, leaving the tails on. Place the
2 DOZEN JUMBO SHRIMP (16/20 COUNT)
shrimp in a large bowl and add the coconut milk and lime juice,
1 13.5-OUNCE CAN LIGHT COCONUT MILK making sure each shrimp is coated. Marinate for 15 minutes at
3 TABLESPOONS LIME JUICE (FROM 1-2 LIMES) room temperature. Drain the shrimp well and pat dry with
paper towels. Preheat the fryer for 15 minutes at 350˚F. Line a
1 CUP ALL-PURPOSE FLOUR
large baking sheet with paper towels and a wire cooling rack.
2 TEASPOONS KOSHER SALT Whisk the flour and salt together in one shallow, wide bowl.
2 LARGE EGGS Whisk the eggs and water together in a second shallow, wide
bowl, and whisk the coconut and breadcrumbs together in a
2 TABLESPOONS WATER third bowl. Dip each shrimp into the flour, shaking gently to
3/4 CUP SHREDDED UNSWEETENED COCONUT remove excess, then the egg, then the coconut and bread-
crumbs. Pat the coconut and breadcrumbs gently onto the
3/4 CUP PANKO BREADCRUMBS
shrimp to make sure they stick.

Place 5-6 shrimp in the fry basket and fry for about 2-3
minutes, just until the breadcrumbs are golden brown. Transfer
the fried shrimp to the prepared baking sheet and repeat with
the remaining shrimp, letting the oil reheat for about 1-2
minutes between batches. Serve immediately.

Copyright © 2016 Gourmia. All Rights Reserved. Deep Fryer 10

 YIELD 6 SERVINGS AS AN APPETIZER
PREP TIME 10 MINUTES
COOK TIME 10 MINUTES
Crispy
INGREDIENTS Chickpeas
Directions
Preheat the fryer for 15 minutes at 350˚F. Stir the salt,
12 CUPS (96 FLUID OUNCES; 2.8 LITERS)
cumin, and chili powder together in a small bowl and set
CANOLA OIL OR VEGETABLE OIL aside. Drain and rinse the chickpeas, then transfer to a
1 TABLESPOON KOSHER SALT clean non-terrycloth towel and gently pat dry.Toss the
chickpeas and cornstarch together in a large bowl. Fill the
1 TEASPOON CUMIN
fryer basket with half the chickpeas and fry for 4 minutes.
1 TEASPOON CHILI POWDER Transfer the chickpeas to a clean bowl and toss with half
2 15-OUNCE CANS CHICKPEAS the reserved spice blend (about 2 heaping teaspoons).
Repeat with the remaining chickpeas and spice blend,
2 TABLESPOONS CORNSTARCH letting the oil reheat for about a minute between batches.
Serve immediately or at room temperature.

Copyright © 2016 Gourmia. All Rights Reserved. Deep Fryer 11