| Home | “An electric deep fryer is much safer and easier because it automatically regulates the temperature of the cooking oil.” |
The first thing to do, before you try to deep fry anything, is to purchase an electric deep fryer. You can, of course, do it the “old fashioned way,” with a pot full of cooking oil on a burner, but an electric deep fryer is much safer and easier because it automatically regulates the temperature of the cooking oil.
I use an Oster™ Model 3248 which I purchased for US$44.95 at a ShopKo™ clearance sale. Before you make such a purchase, I strongly recommend (for health reasons) that you make sure that no aluminum, either in the cooking oil container or the immersion basket, comes into contact with the cooking oil.
1. We are not going to use the basket that comes with the electric deep fryer, so remove it and set it aside.
2. After making sure that the deep fryer is filled with the proper level of cooking oil, preheat to 375° F.
3. While the oil is heating, dump some McCormick™ GoldenDipt Fry Easy All-Purpose Batter (or other batter mix) into a bowl. (Optionally, you could also add some finely powdered spices such as cayenne and/or paprika.)
4. Add some water and mix thoroughly to form a thick paste (Batter should be on the thick side, because the melting cauliflower florets will make it thinner.
5. Add some frozen cauliflower florets and turn the pieces with your fingers until they are all completely coated with batter. (Wear rubber or latex gloves to prevent your hands from getting too cold.)
6. Drop the coated pieces into the oil very carefully, one piece at a time. (Don’t let go of them until they are touching the oil. Otherwise they may cause the hot oil to splash.)
7. Stir slightly with a slotted spoon or tongs, so that they don’t stick together.
8. After they have become golden brown, transfer the fritters to a serving bowl by removing them one by one using a pair of tongs or a slotted spoon. (Hold each piece over the oil for a few seconds so that the excess oil can drain off.)
9. If there is still batter left, repeat steps 5, 6, 7 and 8.
10. After they are all cooked, sprinkle them with popcorn (extra fine) salt.
1. In order to prevent the batter from becoming too thin, add more batter mix to the batter in between batches.
2. The still warm cauliflower fritters taste very good when dipped into sour cream or tomato sauce. I place a bowl full of sour cream and a bowl full of tomato sauce, each with a small serving spoon, on the eating table.
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