Operating instructions

18
19
Addthecorn,redpepper,greenonion,andhotsaucetothebatter.
Coverwithplasticwrapandallowtorestintherefrigeratorforat
least an hour and no more than 24 hours.
When you are ready to use the batter:
Fill the Cuisinart
™
DeepFryerwithvegetableoiltothemaximumline.
Preheat to 375˚F (190°C). While the oil is heating, place the egg
whiteinaseparatemixingbowlandbeatuntilstiffbutnotdrypeaks
form.Carefullyfoldthewhiteintothebatterin2additions,usinga
largerubberspatula.Besuretocompletelyincorporatethetwo.
Whenoilisready,lowerthebasketintheoil.Carefullyspoon¼cup
(50ml)ofbatteratatimeintotheoil.Fryinbatches–donot
overcrowd–foratotalof4to6minutes,turningfrittershalfway
throughcooktime.Liftbasketandlettheoildrainout.Withapairof
tongs, place on layered paper towels to drain, season with salt and
serve.
Hush Puppies
Makesabout20hushpuppies
1 cup (250 ml) cornmeal (yellow or white)
¹⁄
³
cup (75 ml) plus 1 tablespoon (15 ml) buttermilk
3 tablespoons (45 ml) all-purpose flour
1 tablespoon (15 ml) granulated sugar
1 teaspoon (5 ml) baking powder
½ teaspoon (2 ml) baking soda
½ teaspoon (2 ml) salt
pinch freshly ground pepper
2 tablespoons (30 ml) finely minced yellow or white onion
1 large egg, lightly beaten
Placecornmealandbuttermilkinamediumbowlandstir.Letstand
for15to20minutes.Stirinflour,sugar,bakingpowder,bakingsoda,
salt,andpepper.Addonionandegg,stiruntilblendedandsmooth.
Fill the Cuisinart
™
DeepFryertothemaximumlevel.Preheatto375°F
(190°C).Lowerthebasketintotheoil.Dropthebatterby
tablespoonfulsintothehotoil,about5atatime–donotcrowd.Fry
about3to4minutes,turningtocookonallsidesaftertheystartto
float,untilcrispyandgoldenbrownontheexterior.Liftbasketfrom
oilandletdrain.UsetongstotransferHushPuppiestolayered
papertowels.Maybekeptwarmonawirerackplacedonajelly-roll
paninapreheated200°F(95°C)oven.
Variations to Hush Puppies:
Add1to2tablespoons(15-30ml)choppedfreshsageorchivesto
thebatter.
Add1to2tablespoons(15-30ml)choppedseededfreshjalapeño
peppertothebatter.
Add2tablespoons(30ml)shreddedParmesanorAsiagocheeseto
thebatter.
HushPuppyBattermayalsobeusedtomakeCornDogsorMini
Corn Dogs. Dust hot dogs or mini wieners in flour. Coat with a layer
ofHushPuppybatter,about¹⁄
8-inch(0.3cm)thick.Lowerbasketinto
preheated oil. Gently add coated dogs to hot oil and cook until
goldenbrownandfloating.Turnwithtongstocookevenlyonall
sides.Liftbasketandletdrain.Removefrombasketwithtongsand
drainonlayeredpapertowels.Maybekeptwarmonawirerack
placedonajelly-rollpaninapreheated200°F(95°C)oven.
Deep Fried Sage &
Prosciutto Ricotta Balls
Makes2½cups(625ml)tomakeabout20balls
2 cups (500 ml) whole milk ricotta cheese,
drained if there is visible whey
½ cup (125 ml) freshly grated Asiago cheese
2 ounces (60 g) finely chopped prosciutto*
1 large egg, lightly beaten
2 tablespoons (60 g) chopped fresh parsley
15-20 fresh sage leaves, finely chopped
1 clove minced garlic
½ teaspoon (2 ml) kosher salt
¼ teaspoon (1 ml) freshly ground pepper
flour for dusting
2 eggs, beaten until smooth with 1 egg white
1½ cups (375 ml) fine panko breadcrumbs
pure olive oil for frying (do not use extra virgin)
Placericotta,Asiago,prosciutto,oneegg,parsley,sage,garlic,salt,
andpepperinamediumbowl.Stirandmixuntilcompletelyblended.
Shapeintoballsaboutthesizeofawalnut,about1½to2
tablespoons(25-30ml)each.Chilluntilreadytocontinue.
Fill Cuisinart
™
DeepFryerwithpureoliveoiltothemaximumline.
Preheatto360°F(185°C).Lightlydustthericottaballswithflour.Dip
intotheeggmixture,thenrollinthepankotocoat.Whenoilis360°F
(185°C),lowerthebasketintotheoil.Gentlyaddthecoatedricotta
ballstotheoilandcookuntilgoldenbrownandcrispyonthe
outside,about4minutes,turningasneeded.Takecarewhenturning
nottobreakthecrust.Whengoldenandcrispy,liftthebasketandlet
drain.Removewithaslottedspoonanddrainonlayeredpaper
towels.Servehot.Maybeservedaloneorwithawarmmarinara
sauce.
ThisfillingmayalsobeusedtomakeDeepFriedRavioli.
*Trimexcessfatifveryfatty.Roll,sliceintothinribbons,thenchop
ribbonsfine.
Note:Thisrecipemakesagreatfillingforfriedravioli.Simplyfollow
theassemblydirectionsfromGoatCheeseravioli,following.
Goat Cheese Ravioli
Makesabout10ravioli
4 ounces (115 g) chèvre
4 ounces (115 g) zucchini, small dice
2 teaspoons (10 ml) extra virgin olive oil
pinch kosher salt
½ teaspoon (2 ml) fresh thyme, chopped
20 wonton wrappers
water and cornstarch for sealing wontons
Crumblechèvreinamixingbowlandreserve.
Placea10-inch(25cm)skilletovermediumheat.Addtheoliveoil
andzucchiniandsautégentlyovermediumheatuntiltheedgesare
golden,about8minutes.Removefromheatandaddtochèvrewith
thechoppedthymeandsaltandcombinewellwithaspoon.
Prepareworkareaequippedwithsmallbowlofwaterandpastry
brush,smallbowlofcornstarch,largeplateorcuttingboarddusted
withcornstarch,packageofwontonwrappers*,andraviolifilling.On
a clean surface, line up 3 to 6 wonton wrappers at a time. Place 1
tablespoon(15ml)offillinginthemiddleofeachwrapper.Brushthe
edges of the wrapper with water. Then place another wrapper on top,
lining up the edges. Press edges together with your fingers to
completelysealtheravioli.Usingafork,pressthetinesaroundthe
edgesoftheraviolitofurthercreateaseal.