RECIPES

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14 MAPLE SYRUP–SOAKED HOLES

Makes about 50

⅓ cup plus ¼ cup whole milk Cover bowl with a clean kitchen towel. 1 Tbsp. plus 1 tsp. heavy cream Let dough rise in a warm, draft-free ⅓ cup granulated maple sugar area until doubled, about 1 ½ hours. or white sugar plus a pinch (Alternatively, cover bowl loosely with for plastic wrap and allow dough to rise for 2 ¼ tsp. (1 package) active dry yeast 8 hours in the refrigerator.) 2 large eggs, room temperature ince 1956, Bon Appétit Punch down dough and knead several 3 ½ tsp. unsalted butter, melted turns in bowl; form into a ball. Transfer has published more 2 cups all-purpose flour plus more to a generously floured work surface. than 30,000 recipes for surface Sprinkle dough with flour and roll out to in the pages of our magazine and on ½ tsp. kosher salt ½" thickness. Cut out doughnut holes bonappetit.com, in numerous best- 1 ¼ cups pure maple syrup with cookie cutter. Transfer to a floured Sselling , and, more recently, Vegetable oil (for deep-) sheet. Cover with a kitchen towel in digital apps, tablets, and e-books. and let rest for 20 minutes. INGREDIENT INFO: Maple sugar is available Pour syrup into a large bowl. Pour oil Each item from the Bon Appétit Collection at specialty stores, natural foods has been tested and approved by the stores, and kingarthurflour.com. into oil pot of the deep fryer; set dial to 350° to preheat. Working in batches and professional chefs and recipe developers SPECIAL EQUIPMENT: A 1" round cookie returning oil to 350° between batches, who work in the Bon Appétit Test Kitchen, cutter place in fryer basket and to ensure the highest quality. We hope that Heat milk, cream, and 1 Tbsp. water in deep-fry, turning occasionally with tongs, you enjoy your purchase. Happy ! a small saucepan until an instant-read until golden brown, about 2 minutes per thermometer registers 110°–115°. Transfer batch. Lift basket from fryer and let oil to a small bowl and stir in a pinch of drain for 5 seconds; transfer doughnuts sugar. Sprinkle yeast over. Let stand until to bowl of maple syrup and let soak, foamy, about 10 minutes. turning with a slotted spoon as more doughnuts are added, until doughnuts Using an electric mixer, beat remaining absorb syrup, about 15 minutes. ⅓ cup sugar and eggs in a large bowl until pale and foamy, about 3 minutes. Gently stir in yeast mixture and melted butter. Add 2 cups flour and salt; stir until a very soft dough forms.

13 2 CRUNCHY CHILI ONION RINGS

4 SERVINGS

Vegetable oil (for deep-frying) rings in fryer basket and deep-fry, Pour oil into oil pot of the deep fryer; set 1 1-lb. Vidalia onion, cut into adjusting heat as needed to maintain dial to 330° to preheat. Line a baking ⅓" slices, separated into rings oil temperature, until golden brown, sheet with paper towels. Lower fryer 3 cups buttermilk about 2 ½ minutes. Lift basket from fryer basket into fryer. Working with batches of 2 cups all-purpose flour and let oil drain for 5 seconds; transfer about 15 at a time and returning 1 cup fine yellow cornmeal onion rings to paper towel–lined sheet oil to 330° between batches, drop 3 Tbsp. chili powder to drain. Repeat with remaining onion into oil by tablespoonfuls. Deep-fry 2 Tbsp. ground cumin rings. Transfer onion rings to a platter. fritters, turning occasionally, until deep 1 Tbsp. kosher salt Sprinkle with cilantro, if desired, and golden brown and cooked through, about 1 tsp. cayenne pepper serve. 4 minutes per batch. Lift basket from Chopped fresh cilantro fryer and let oil drain for 5 seconds; (optional) transfer fritters to paper towel–lined sheet. Drain briefly, then toss warm Pour oil into oil pot of the deep fryer; fritters in cinnamon-sugar coating. set dial to 375° to preheat. Line a baking Transfer to a large rimmed baking sheet. sheet with paper towels. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm Meanwhile, combine onion rings and in 350° oven for 5 minutes, if desired. buttermilk in a large bowl. Mix flour, cornmeal, chili powder, cumin, salt, and cayenne in another large bowl. Working in 3 batches, remove onion rings from buttermilk and add to flour mixture; toss well to coat. Place onion

3 12 APPLE FRITTERS

12 servings 4–6 servings

coating FRITTER COATING Blend sugar and Kosher salt Working in 4 batches and returning oil 1 cup sugar cinnamon in a small bowl. DO AHEAD: 2 lb. russet potatoes (about to 350° after each batch, place 2 tsp. ground cinnamon Coating can be made 3 days ahead. 3 large), unpeeled, scrubbed sticks in fryer basket and deep-fry until Cover and store at room temperature. Vegetable oil (for deep-frying) golden brown, about 6 minutes. Lift apple filling Freshly ground black pepper basket from fryer and let oil drain for 2 Tbsp. (¼ stick) unsalted butter apple filling Melt butter in a large 5 seconds; transfer potato sticks to paper 1 lb. Pink Lady apples (about 3), heavy skillet over medium-high heat. Bring a large pot of salted water to a boil. towel–lined sheet to drain. Season with peeled, cored, cut into ⅓"–½" Add apples. Sprinkle with sugar and Line a large baking sheet with several salt and pepper. For the best results, cubes (about 3 cups) cinnamon; toss to coat. Sauté, stirring layers of paper towels. Cut 1 potato serve each batch of fries immediately. 2 Tbsp. sugar often, until apples are browned in spots lengthwise into ¼" slices. Stack 2–3 If necessary, fries can be kept warm on ¼ tsp. ground cinnamon and tender, about 10 minutes. Add cider potato slices at a time and cut lengthwise a rimmed baking sheet in a 300° oven ½ cup sparkling apple cider and vinegar. Cook, stirring often, until into ¼" sticks. Cook potato sticks just while remaining potatoes are frying. 1 Tbsp. apple cider vinegar all liquid is evaporated, about 4 minutes. until beginning to soften, 3–4 minutes. Let filling cool in skillet. DO AHEAD: Can be Using a slotted spoon, transfer potato fritter base made 4 hours ahead. Cover and let stand sticks to prepared baking sheet to drain. 1 ¾ cups all-purpose flour at room temperature. ½ cup sugar Repeat process with remaining potatoes. 1 tsp. finely grated lemon zest fritter base Place a double layer of Pat potato sticks dry with additional 1 tsp. baking powder paper towels on a work surface. Whisk paper towels. DO AHEAD: Can be made 1 tsp. ground cinnamon flour, sugar, lemon zest, baking powder, 4 hours ahead. Let stand uncovered at ¼ tsp. ground nutmeg and spices in a large bowl. Whisk room temperature. ⅔ cup buttermilk buttermilk, egg yolks, and butter in a Pour oil into oil pot of the deep fryer; 2 large eggs, separated medium bowl. Gradually stir buttermilk set dial to 350° to preheat. Line another 2 ½ Tbsp. unsalted butter, melted mixture into dry ingredients. Using an large baking sheet with several layers of ¼ tsp. kosher salt electric mixer, beat egg whites and salt paper towels. Vegetable oil (for deep-frying) in another medium bowl until medium peaks form. Gently fold egg whites into fritter base, then fold in cooled apple filling.

11 4 SALT-AND-VINEGAR COCONUT SHRIMP POTATO CHIPS WITH SWEET CHILI–LIME SAUCE 6–8 SERVINGS MAKES 16 COCONUT SHRIMP

5 Yukon Gold potatoes (about Working in batches of about 20 slices and SAUCE Shrimp Whisk flour, curry powder, baking 1 ¾ lb.) returning oil to 320° after each batch, ¾ cup Asian sweet chili sauce powder, and salt in a medium bowl. Vegetable oil (for deep-frying) place potatoes in fryer basket and deep- 3 Tbsp. chopped fresh cilantro Add egg and club soda; whisk until Kosher salt fry, occasionally turning slices gently 2 ½ Tbsp. fresh lime juice just combined but lumpy. Let stand for 1 Tbsp. (approx.) vinegar powder with a large slotted spoon, until they are 15 minutes. golden brown and oil stops sizzling, Shrimp Meanwhile, pour oil into oil pot of the 5–6 minutes. Lift basket from fryer and ¾ cup all-purpose flour INGREDIENT INFO: Vinegar powder can deep fryer; set dial to 375° to preheat. let oil drain for 5 seconds; transfer chips 1 tsp. curry powder, preferably be found at specialty foods stores and Line a baking sheet with paper towels. spicebarn.com. to paper towel–lined sheet to drain. Madras style Season each batch generously with salt ¾ tsp. baking powder Spread out coconut on a plate. Working Using a mandoline, thinly slice potatoes and about ¼ tsp. vinegar powder. ¼ tsp. salt with 1 shrimp at a time, dip into batter, (just under ⅛" thick). Let soak in a bowl of 1 large egg, beaten to blend allowing excess to drip back into bowl, warm water for 5 minutes. Drain; repeat. 1 cup club soda then roll in coconut; place on another Pat potatoes dry. Vegetable oil (for deep-frying) plate. Working in 2 batches and returning Meanwhile, pour oil into oil pot of the 1 ½ cups medium unsweetened oil to 375° between batches, place deep fryer; set dial to 320° to preheat. shredded coconut shrimp in fryer basket and deep-fry until Line a baking sheet with paper towels. 16 large shrimp, peeled, deveined, cooked through, about 2 ½ minutes per tails left intact batch. Lift basket from fryer and let oil drain for 5 seconds; transfer shrimp to INGREDIENT INFO: Asian sweet chili sauce paper towel–lined sheet to drain. Serve is available at many supermarkets and hot with dipping sauce alongside. at Asian markets and amazon.com. Unsweetened shredded coconut is available at specialty foods stores and natural foods stores. SAUCE Mix all ingredients in a small bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.

5 10 WITH FRIED CHICKPEAS TARRAGON–MALT VINEGAR MAYONNAISE 4 SERVINGS 6–8 SERVINGS

¾ cup mayonnaise oil drain for 5 seconds; transfer chips 2 tsp. smoked paprika Working in 2 batches and returning oil to 3 Tbsp. chopped fresh tarragon to 1 prepared sheet to drain. Sprinkle 1 tsp. cayenne pepper 350° between batches, place chickpeas 1 Tbsp. malt vinegar or apple cider generously with salt. Set dial to 350°. Vegetable oil (for deep-frying) in fryer basket and deep-fry until golden vinegar 2 15-oz. cans chickpeas, rinsed, and crispy, about 8 minutes. Lift basket Whisk flour and Old Bay seasoning in Kosher salt and freshly ground drained, patted very dry from fryer and let oil drain for 5 seconds; a medium bowl. Add beer and whisk black pepper Kosher salt transfer chickpeas to paper towel–lined until just blended. Working in batches Vegetable oil (for deep-frying) 2 tsp. finely grated lime zest sheet to drain briefly. Place in a medium and returning oil to 350° between 3 red-skinned potatoes or russet bowl. Sprinkle paprika mixture over; toss batches, dip fish into beer batter to potatoes (8–10 oz.), unpeeled, to coat. Season to taste with salt. Toss coat lightly, allowing excess batter to INGREDIENT INFO: Smoked paprika is cut into ⅛"–¼" rounds with lime zest and serve. drip back into bowl. Place fish in fryer available in most supermarkets. 1 cup self-rising flour basket and deep-fry, turning once 1 ½ tsp. Old Bay seasoning Combine paprika and cayenne in a small with tongs, until deep golden and just 1 cup lager-style beer bowl and set aside. cooked through, about 3 minutes per 2 lb. halibut fillets, cut crosswise side. Lift basket from fryer and let oil Meanwhile, pour oil into oil pot of the into ½"–¾" slices drain for 5 seconds; transfer fish to deep fryer; set dial to 350° to preheat. remaining prepared sheet to drain. Line a baking sheet with paper towels. Whisk mayonnaise, tarragon, and Season generously with salt. vinegar in a small bowl. Season mayonnaise to taste with salt and Divide fish and chips among plates. pepper; set aside. Spoon tarragon–malt vinegar mayonnaise alongside and serve. Pour oil into oil pot of the deep fryer; set dial to 320° to preheat. Line 2 baking sheets with paper towels. Working in 3 batches and returning oil to 320° between batches, add potato slices to oil and deep-fry until golden, about 7 minutes. Lift basket and let

9 6 FRIED BREAD-AND-BUTTER PICKLES

MAKES ABOUT 30 4 SERVINGS

1 cup buttermilk Pour oil into oil pot of the deep fryer; set 2 Tbsp. kosher salt, divided Pour oil into oil pot of the deep fryer; set 1 Tbsp. hot pepper sauce dial to 350° to preheat. Line a baking 2 tsp. plus 1 Tbsp. freshly ground dial to 320° to preheat. Set a wire rack 1 14-oz. jar bread-and-butter sheet with paper towels. black pepper inside a large rimmed baking sheet. pickles, drained, patted dry 1 ½ tsp. paprika Working in batches and returning oil to Working with 1 piece at a time (use one 2 cups yellow cornmeal ¾ tsp. cayenne pepper 350° between batches, place pickles hand for wet ingredients and the other for Kosher salt ½ tsp. garlic powder in fryer basket and deep-fry, stirring dry), dip chicken in buttermilk mixture, ¼ tsp. freshly ground black pepper ½ tsp. onion powder occasionally, until deep golden brown, allowing excess to drip back into bowl. ⅛ tsp. cayenne 1 3–4-lb. chicken (not kosher), cut about 3 minutes. Lift basket from Dredge in flour mixture; tap against bowl Vegetable oil (for deep-frying) into 10 pieces, backbone and fryer and let oil drain for 5 seconds; to shake off excess. Place 5 pieces of wing tips removed carefully transfer fried pickles to paper chicken in fryer basket. Deep-fry chicken, 1 cup buttermilk Whisk buttermilk and hot pepper sauce in towel–lined sheet to drain. Season to turning with tongs every 1–2 minutes 1 large egg a medium bowl. Add pickles; soak for at taste with salt. and adjusting heat to maintain a steady 3 cups all-purpose flour least 20 minutes and up to 1 hour. temperature of 300°–325°, until skin is 1 Tbsp. cornstarch deep golden brown and an instant-read Meanwhile, whisk cornmeal, ½ tsp. salt, Peanut oil (for deep-frying) pepper, and cayenne in another medium thermometer inserted into thickest bowl. Sprinkle some of cornmeal mixture part of chicken registers 165°, about Whisk 1 Tbsp. salt, 2 tsp. pepper, paprika, onto a rimmed baking sheet. Lift 1 pickle 10 minutes for wings and 12 minutes for cayenne, garlic powder, and onion slice from buttermilk mixture. Place thighs, legs, and breasts. powder in a small bowl. Season chicken in bowl of cornmeal mixture, turning with spices. Place chicken in a medium Carefully lift basket from fryer, allowing and pressing gently to coat. Transfer bowl, cover, and chill overnight. excess oil to drip back into fryer; transfer to prepared baking sheet. Repeat with chicken to prepared rack. Return oil to remaining pickles and cornmeal. Let chicken stand, covered, at room 320° and repeat with remaining chicken DO AHEAD: Can be made 30 minutes temperature for 1 hour. Whisk buttermilk, pieces. Let cool for at least 10 minutes ahead. Let stand at room temperature. egg, and ½ cup water in a medium bowl. before serving. Whisk flour, cornstarch, remaining 1 Tbsp. salt, and remaining 1 Tbsp. pepper in a 9x13x2" baking dish.

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