Oster 3246 User Manual download pdf (Page 12)

DEEP FRIED STUFFED SHRIMP

Shell and de-vein:

10 jumbo-size shrimp

Chop them into a pulp and add:

6 water chestnuts

which have been smashed with a cleaver and finely chopped.

Shell, leaving the tails intact and de-vein:

14 jumbo-size shrimp

Split lengthwise along the de-veined edge but far enough to separate.

Spread them flat and lay along each crevice:

A thin julienne of Prosciutto or Westphalian ham

Spread the shrimp and chestnut mixture in the crevices above the ham and mold it

into the form of a wide beveled edge when you partially

reclose

the shrimp for breading.

Dip into:

Beaten egg

then into:

Flour

Allow to dry on a rack 15 to 20 minutes. Lift the shrimp by the tails and slide them gently into the heated oil.

Fry for about 5 minutes or until golden. Drain on absorbent paper. Serve at once.

RITTERS

Fritters should be cooked from 3 to 7 minutes, depending on size of fritter.

CHURRDS (Fritters)

350 grams (12.25 oz.) flour

Salt

eggs

3/4 liters (3 cups) of water

corn oil

Place water and salt in a pot and bring to a boil. Add the flour all at once and mix vigorously with a wooden

spoon. Place the dough in a mixing bowl. Mix the eggs one by one, using your Mixer, until bubbles

begin to form. Heat the oil in the Deep Fryer. Using a churro machine, place the dough and start forming

churros. Fry the churros in the oil until dark golden brown, Remove from the Deep Fryer and let the fritters

drip over paper towels to remove excess oils. Sprinkle with plenty of sugar.

PUREED VEGETABLE FRITTERS

Preheat deep fryer to 375°F

Beat until light:

egg

Add and beat well:

1 cup cooked mashed or pureed carrots, parsnips, butter beans, etc.

Stir in:

l/4

teaspoon salt

l-1/2

teaspoons flour

l-1/2

teaspoons melted butter

6 tablespoons milk

1 teaspoon Worcestershire sauce or

2-l/2

teaspoons onion juice

l/2

teaspoon dried herb or 2 tablespoons chopped parsley

Spread these ingredients on a greased platter. When they are cold,

shape them into 1 inch balls. Flour and roll in:

Bound Breading (recipe found at end of section).

Fry the balls in oil.

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Oster 3246 User Manual Page 12

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