Nesco DF-1241 - Manual (Page 12)

12 DF-1241 Deep Fryer
Crab Balls
Makes approximately 15 balls
1 lb. Frozen lump crabmeat, thawed; or canned, drained
4 slices Torn white bread
Green onions, thinly sliced
1/4 Cup Lemon juice
3 Tbsp. Melted butter
2 Tbsp. Mayonnaise
1 Tbsp. Dillweed
1 tsp. Mustard
1 tsp. Lemon pepper
1/2 tsp. Rosemary
1/2 Cup All-purpose flour
4 large Eggs
2 Tbsp. Milk
2 Cups Seasoned dry bread crumbs
Combine crabmeat, bread, onions, lemon juice, butter, mayonnaise and seasonings in a medium bowl; stir until well
mixed. Form mixture into 1-1/2-inch round balls.
Spoon flour into a small bowl. Combine eggs and milk in a small bowl; whisk to blend. Measure bread crumbs into a
flat dish.
With tongs dip each ball into flour, turning to coat; then into egg mixture to coat; finally into breadcrumbs, turning to
coat evenly. Set each ball on a plate and repeat process until all balls are breaded. Cover and refrigerate while Deep
Fryer preheats.
Preheat vegetable oil to low, 325° F., until red light turns off.
Raise basket. Open lid; place half the balls in basket. Close lid; lower basket. Deep Fry 4-1/2 to 5-1/2 minutes until
evenly browned and cooked through. Raise basket. Open lid; with tongs remove balls onto paper towel. Repeat Deep
Fry process with remaining balls.
Serve hot.
Fresh Potato Chips
Per Serving:
1 to 2 Small Red potatoes
or
1 to 2 Small Red yam potatoes
Salt or seasonings, to taste
Preheat vegetable oil to high, 375° F., until red light turns off.
With vegetable peeler, slice potatoes into thin pieces onto paper towel. Cover potatoes with paper towel to pat dry. Slice
up to 4 to 6 small red potatoes or up to 2 sliced small yams per batch.
Raise basket. Open lid; place potato pieces in basket. Close lid; lower basket. Deep Fry 2 to 3 minutes until browned
and crisp. Raise basket. Open lid; lift basket above oil to allow excess oil to drip off. Turn basket over onto paper towel.
Salt or season immediately, to taste.
Serve warm, or when cool, store in airtight container.
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