Oster CKSTDFFM40 - Manual (Page 6)

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ECIPES
A PPLE F RITTERS
3 cups all-purpose flour 4 tbsp. cooking oil
2 tsp. baking powder 1 tsp. pure vanilla extract
1 / 2 tsp. salt Juice of 1 orange ( 1 / 3 cup)
1 cup sugar 1 cup chopped apple
1 large egg, lightly beaten
Preheat oil to 375° F. Combine flour, baking powder, salt and sugar; set aside.
Combine egg, cooking oil and vanilla. Combine dry and liquid ingredients and
stir to blend thoroughly. Add orange juice and apple and mix well. Drop from
teaspoon into hot oil (Basket should already be lowered into oil). Fry about 2
minutes or until crisp and very brown. Remove from fat and drain. Dust with
powdered sugar or a mixture of granulated sugar and cinnamon; serve at once.
B EER B ATTER F OR F ISH OR C HICKEN
2 large eggs, separated 1 / 4 tsp. ground black pepper
1 tbsp. oil or butter 1 1 / 3 cups all-purpose flour
1 tsp. salt 3 / 4 cup flat beer
Preheat oil to 375° F. Beat egg yolks with oil/butter, salt and pepper.
Alternately add the beer and flour to mixture. Beat ingredients well and
refrigerate for 3 to 12 hours. When you are ready to use mixture, carefully fold
in 2 stiffly beaten egg whites. Pat fish or boneless chicken breasts. Coat lightly
with flour then dip into beer batter. Place fish in hot oil (basket should already
be lowered) and fry for 3 minutes or until golden brown. Fry chicken 5 to 8
minutes or until brown and fully cooked.
D EEP F RIED C HICKEN
1 fryer chicken (2 1 / 2 lbs.), cut up 1 / 4 tsp. salt
1 1 / 2 cups all-purpose flour 1 1 / 4 cups milk
1 tsp. seasoned salt
Preheat oil to 375° F. Combine flour and seasonings. Dip chicken pieces in
flour, then milk, then flour again. Fry for 20 minutes or until golden brown
and done.
C HICKEN K IEV
4 whole boneless, skinless chicken breasts 1 stick of butter or margarine
1 tbsp. chopped onion 1 / 2 cup all-purpose flour
1 tbsp. chopped parsley 1 large egg, beaten
1 1 / 3 tsp. salt 1 cup fine, dry bread crumbs
Preheat oil to 375° F. Place chicken breasts between two pieces of plastic wrap.
Pound with wooden mallet to flatten to 1⁄4-inch thick. Remove plastic.
Combine onion, parsley and salt and sprinkle on chicken. Cut butter into
8 pieces. Place a piece of butter on seasoned chicken toward one end. Roll as
jelly roll, starting at end with butter, tucking in sides of meat. Press to seal well.
Secure with toothpicks. Dust with flour, dip in beaten egg, then roll in bread
crumbs. Chill rolls of chicken thoroughly (at least one hour). Place rolled
chicken in a single layer in fry basket. Lower and cook 5 minutes or until
brown. To test for doneness, remove a piece of chicken from the oil. When
fork can be inserted with ease, chicken is done.
Q UICK D OUGHNUTS
Refrigerated can of biscuits 1 / 2 cup sugar
2 tbsp. ground cinnamon
Preheat oil to 375° F. Take each biscuit and flatten slightly with palm of hand.
With finger, punch holes in center of each biscuit to shape into doughnuts. Fry
2 minutes, turning once. Remove from fat and drain on paper towels. Sprinkle
doughnut in mixture of cinnamon and sugar. Serve warm.