Operating instructions

16
17
Placetheoliveoilina10"(25cm)skilletandplaceovermedium
heat.Addthepeppersandonionandsautéforatleast5minutes
untilthevegetablessoftenslightly.Stirinthegarlicandsaltand
cookforanother5minutes.Removethevegetablesfromtheheat
andallowtocoolforafewminutes.Oncethevegetablesarecoolto
thetouchaddthemtothecrabmeat.Addtheeggs,panko,
mayonnaise,Worcestershire,Dijon,OldBay
®
, and dash or two of hot
sauceifdesired.Verycarefullymixallingredientstogether.Thebest
way
tomixthecrabmixtureiswithcleanhands;however,youcanuse
aspoonorspatula.Itisimportanttomixgentlytokeepthe
crabmeatintact.
Fromthemixtureform½-cup(125ml)ovalcakeswithyourhands
and place them on a clean plate, separating the layers of cakes with
waxpaper.Coverwithplasticandrefrigeratefor1hourbeforefrying.
Fill the Cuisinart
™
DeepFryerwithvegetableoiltothemaximumline.
Preheatto375˚F(190°C).Whiletheoilisheating,rollthecrabcakes
in panko to coat.
Whenoilisready,placeabout2crabcakesinthebasketintheup
position.Lowerintotheoil,andcookforabout2to4minutes,
turningthecakeshalfwaythroughcookingtime.Liftbasketand
lettheoildrainout.Withapairoftongs,placecrabcakeson
layered paper towels to drain and lightly season with salt.
Continuewiththeremainingcakesandserveimmediately.
Perfect French Fries
ToobtaintheperfectFrenchfryyoumustfrythepotatoestwice.
Serves2to3
1 pound (500 g) russet potatoes
kosher salt
Peelpotatoesandcutintostripsabout¼to½"(0.6-1.25cm)thick,
using either a sharp knife, a French fry cutter, or a French fry disc in
afoodprocessor.Placepotatoesinabowlsubmergedincoldwater
until ready to use.
Fill the Cuisinart
™
DeepFryerwithvegetableoiltothemaximumline.
Preheat to 300˚F (150°C). While the oil is heating, lay the potatoes on
layers of paper towel to dry them well.
Whentheoilisready,fillthebasketintheuppositionwithonelayer
ofpotatoes.Lowerthebasketandcookfor3minutes.Remove
potatoes and drain on layers of paper towels. Continue cooking the
remainingpotatoesinbatchesanddrain.
Increasetemperatureto375˚F(190°C).Whenoilisready,followthe
samemethodasthefirsttime.Withbasketintheupposition,place
thepotatoesinasinglelayer.Lowerthebasketandcookfor4to5
minutes for thin French fries or 8 to 12 minutes for thicker cut fries.
Friesaredonewhentheyaregoldenbrownandcrispy.Removefries
frombasketanddrainagainonlayeredpapertowels.
Seasonwithsaltandserveimmediately.
Potato Chips
Serves2
1 Yukon Gold potato (about 8-9 ounces [230-250g])
kosher salt
Slicepotatoesverythin(about ¹⁄
16
to ¹⁄
8
" [0.15-0.3 cm] thick) with a
verysharpknife,mandoline,orfoodprocessor.Placepotatoslicesin
abowlsubmergedinicewaterandreservefor15minutes.
Fill the Cuisinart
™
DeepFryerwithvegetableoiltotheMaxfillline.
Preheat to 300˚F (150°C). Dry potatoes well. When oil is ready, with
thebasketintheupposition,placepotatoesinthebasketinasingle
layer.
Lowerthebasketandcookforabout3minutes.Reservethepotato
slices on layered paper towels. Continue to cook the remaining
potato slices in the same manner.
Increasethetemperatureto375˚F(190°C).Usingthesamemethod
asstatedabove,placethepotatoslicesinthebasketintheup
position.Lowerthemintotheoilandcookforabout3to4minutes
turning the slices once, so that the slices are dark, golden and crispy.
Removeanddrainonlayeredpapertowelsandsprinklewithsalt.
Repeat the same process for the remaining potatoes.
Serveimmediately.
Note:Itisalsopossibletofrythinlyslicedpotatochipsonlyone
timeatthetemperatureof375˚F(190°C)forabout4minutes,turning
onceduringfrytime.However,themostconsistentresultsoccurwith
thedoublefrymethod.
Corn, Scallion
and Sweet Red Pepper Fritters
Makesabout10to12fritters
½ cup (125 ml) corn (approximately 1 ear)
½ tablespoon (7 ml) olive oil
3 ounces (85 g) finely chopped red bell pepper
1¼ cups (300 ml) unbleached, all-purpose flour
1 teaspoon (5 ml) baking powder
½ teaspoon (2 ml) salt
¼ teaspoon (1 ml) fresh ground pepper
2 large eggs
¼ cup (50 ml) whole milk
2 tablespoons (30 ml) beer
1 trimmed and finely chopped green onion
1-2 dashes hot sauce
1 egg white
Preheatovento450˚F(230°C).
Placeearofcornonajelly-rollpanandadd¼cup(50ml)ofwater.
Roastcornforabout30to35minutesuntilthehusksbecomes
brown.Removecornfromovenandreserve.
Oncecorniscoolenoughtohandle,removehusk,cutkernelsoff
withserratedknife,andreserve.
Placeoliveoilinasmallskilletovermediumheat.Addredpepper
andsautéuntilsoft,about8minutes.Reserve.
Preparebatter.Inamixingbowl,combinetheflour,bakingpowder,
salt,andpepper.Whiskintheeggs,milk,andbeeruntilthebatter
consistency is thick and smooth.