Wolfgang Puck BDFR0060 - Manual (Page 22)

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Dynamic Steakhouse
Onion Rings
2 servings
INGREDIENTS
Peanut oil
1 jumbo sweet onion, sliced thin
1 cup buttermilk
1 cup all-purpose flour
2 teaspoons salt
1 cayenne pepper
METHOD
1 Preheat peanut oil in Deep Fryer to 375°.
2 Slice onion into rings and soak in buttermilk (can be done up to one
day in advance)
3 Season flour with salt and cayenne pepper, mixing well.
4 Remove the onion rings from the buttermilk and shake off excess.
Then toss in the seasoned flour mixture, and shake off any
extra flour.
6 Lower the basket in the fryer before adding onion rings.
7 Place 1/2 of the floured onions in the heated oil in the fryer one at a
time, being careful not to burn yourself.
8 Cook 2 minutes per side, using tongs to turn over.
9 Raise basket, shake and let rest for a minute to drain any residual oil.
Pour out onion rings onto a plate and sprinkle with salt while still
hot. Repeat with the remaining rings!
Deb’s tip: Serve with a big steak and baked potatoes.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
Worth the Work Fair Fries
2 servings
INGREDIENTS
Peanut oil
2 large russet potatoes, peeled and soaking in water
METHOD
1 Preheat peanut oil in Deep Fryer to 325°.
2 Cut the potatoes to desired shape. Pat the potatoes dry to remove
any excess moisture.
3 Place all the cut potatoes in the basket, lower and cook for 4
minutes.
4 Raise basket and let drain for a minute or two. Then pour out
potatoes and place on a paper towel.
5 Change the temperature on fryer to 375°.
6 Once the proper temperature is reached, place half of the potatoes
in the basket, lower into the oil for 3 - 4 minutes or until they reach
the desired browning.
7 Raise the basket, let the fries drain over the oil for a minute and then
pour out onto aa paper towel-lined plate and sprinkle with salt.
8 Repeat with the remaining fries.
Deb’s tip: Fantastic sprinkled with malt vinegar before serving.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
HSN_DeepFryerManual 6/21/10 10:48 AM Page 41