Waring Pro DF250B - Manual (Page 8)

13 14
Herbed Beer Batter Onion Rings
makes 2 to 4 servings
¾ cup + 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 vegetable oil in Waring Pro ® Professional 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.
Fried Calamari
makes about 4 servings
2½ pounds cleaned calamari, including some tentacles
vegetable oil for frying
2 cups unbleached, all-purpose flour
1 tablespoon finely chopped parsley
1 teaspoon granulated garlic
1 teaspoon each: kosher salt and freshly ground pepper
marinara sauce for dipping
fresh lemon wedges for garnish
Rinse and drain the calamari; place on thick layers of paper towels,
pressing and blotting them completely dry with another layer of paper
towels on top. Cut the bodies into ½-inch rings, and cut tentacles into
halves or quarters if large.
Heat oil to 360°F in the Waring Pro
® Professional Deep Fryer. Preheat
the oven to 500°F. line 2 cookie sheets with a triple thickness of
paper towels.
Put the flour, parsley, granulated garlic, salt, and pepper in 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 has 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.