Herbed Beer-Batter Onion Rings; Better Than Fast-Food French Fries - Cuisinart CDF-170 Manual Del Usuario

Put the flour, parsley, granulated garlic, salt and
pepper into a jumbo, resealable food storage
bag. Working with about a quarter of the
calamari at a time, drop calamari into the bag,
seal and shake. Squeeze the sides of the bag to
completely coat the calamari. Take care that the
pieces are individually coated and not stuck
together. Remove from the bag and place on a
baking sheet lined with plastic wrap. Repeat
until all the calamari have been coated evenly
with flour mixture.
Gently add calamari to hot oil, about 1 to 1½
cups at a time, trying to let all the pieces drop in
separately. Do not crowd the calamari, because
crowding will drop the temperature of the oil.
The calamari will be pale golden and just
cooked in about 40 to 60 seconds. Do not
overcook – they will become tough. Lift the
calamari out, using a slotted spoon or metal
skimmer, and drain in a single layer on prepared
cookie sheets. Repeat with the remaining
calamari. When all the calamari have been fried,
reheat them in the 500°F oven for several
minutes. Sprinkle lightly with a little more salt,
and serve with warm marinara sauce for dipping.
Herbed Beer-Batter
Onion Rings
Makes 2 to 4 servings
¾ cup, plus 2 tablespoons lager or ale
1 cup unbleached, all-purpose flour
½ cup chopped fresh parsley
1 tablespoon chopped fresh thyme
1 teaspoon finely chopped fresh garlic
¾ teaspoon kosher salt
1 to 2 onions (about 1 pound total)
Flour for dusting
Vegetable oil for frying
Kosher salt for sprinkling
In a medium bowl, whisk the beer into the flour
until smooth. Stir in the parsley, thyme and
garlic. Let batter stand 30 minutes. Stir in salt.
Cut onion crosswise into ½-inch thick slices.
Remove and discard skin, stem and root ends.
Separate slices into rings. Toss lightly with flour.
Heat the vegetable oil in the Cuisinart
Deep Fryer until it reaches 375°F. Working with
about 4 or 5 rings at a time, dip each ring into
batter, and allow excess to drip off. Carefully
lower coated onion rings into deep fryer, one at
a time. Fry until golden, turning as needed,
about 1 to 2 minutes. Lift out with tongs and
place on layered paper towels to drain. Sprinkle
with kosher salt while hot, and serve.
Better than Fast-Food
French Fries
Makes about 6 servings
Peanut or vegetable oil for frying
2 russet potatoes
Kosher salt and freshly ground
pepper to taste
Heat the oil in the Cuisinart
Fryer to 325°F.
Cut potatoes into french fry-cut uniform sticks
(about 6mm x 6mm) or into slices ¼ inch or less
thick. As you cut, put the potatoes in a bowl of
ice water to keep them from turning brown.
Drain and dry the potato strips completely and
thoroughly. They cannot be at all wet, or the oil
will spatter and spit. Fry the potatoes in small
batches. Cook for about 3 minutes, remove and
drain on layers of paper towels.
Increase temperature of oil to 375°F. In small
batches again, fry the potatoes for a second
time, this time about 4 minutes, until golden and
crispy. Drain on fresh layers of paper towels.
Season to taste and serve immediately.
Seasoning suggestions: herb blends, Cajun or
Creole seasonings, and chili powder.
11
3.4-Quart
®
3.4-Quart Deep
®