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Deep Fryer Recipes DEEP FRYER RECIPES All recipes copyright © Bon Appétit 2012. All rights reserved. Bon Appétit® is a registered trademark of Advance Magazine Publishers Inc. Used under license. For more recipes from the Bon Appétit archives, visit bonappetit.com 14 MAPLE SYRUP–SOAKED DOUGHNUT 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 yeast 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 cookbooks, and, more recently, Vegetable oil (for deep-frying) baking 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 foods 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 doughnuts 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 cooking! 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 fritters at a time and returning 1 cup fine yellow cornmeal onion rings to paper towel–lined sheet oil to 330° between batches, drop batter 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 FRENCH FRIES 12 seRVINGs 4–6 seRVINGs FRItteR 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 potato 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.
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