Cuisinart CDF-100 Series CDF-100P1 Compact Deep Fryer Instructions

INSTRUCTION AND RECIPE BOOKLET

Compact Deep Fryer
CDF-100 Series

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed, including the following:

1. READ ALL INSTRUCTIONS.

2. Unplug from outlet when not in use and before cleaning.
   Allow the appliance and the oil to cool completely before putting on or taking off parts, and before cleaning or draining the appliance.

3. Do not touch hot surfaces; use handles or knobs.

4. To protect against electric shock, do not immerse the cord, plug or base unit in water or other liquid.

5. Close supervision is necessary when any appliance is used by or near children.

6. Do not operate any appliance with a damaged cord or plug or after an appliance malfunction, or has been damaged in any manner. Return appliance to the nearest authorized service facility for examination, repair or adjustment.

7. The use of accessory attachments not recommended by Cuisinart may cause injuries.

8. Do not use outdoors.

9. Do not let the cord hang over the edge of the table or counter, or touch hot surfaces.

10. Do not place on or near a hot gas or electric burner, or in a heated oven.

11. Extreme caution must be used when moving fryers containing hot oil.

12. Be sure handles are properly attached to the basket and locked in place. See detailed assembly instructions.

13. Always attach plug to appliance first, then plug a cord into the wall outlet. To disconnect, turn the temperature knob to Min and then remove the plug from a wall outlet.

14. Do not use appliances for other than intended use.

15. Do not operate your appliance in an appliance garage or under a wall cabinet. When storing in an appliance garage always unplug the unit from the electrical outlet. Not doing so could create a risk of fire, especially if the appliance touches the walls of the garage or the door touches the unit as it closes.

SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY

SPECIAL CORD SET INSTRUCTIONS

A short power-supply cord is provided to reduce the risk of becoming entangled in or tripping over a long cord. A longer detachable power-supply cord or extension cord is not
recommended for use with the Compact Deep Fryer.

NOTICE
This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug is intended to fit into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to modify the plugin anyway.

PARTS AND FEATURES

1. Filter cover
2. Anti-odor charcoal filter (not shown)
3. Removable lid
4. Viewing window
5. Basket – chrome-plated steel mesh (not shown)
6. Handle – detachable basket handle
7. Nonstick Die-cast Bowl with a pouring spout (not shown)
8. Housing – brushed stainless steel
9. Cool-touch side handles
10. Adjustable temperature control
11. Indicator lights – red indicator light signals that the fryer is heating up; green indicator light signals that the fryer is ready to cook
12. Detachable power cord (not shown)
13. Nonskid feet
14. BPA Free (not shown) – All materials that come in contact with food are BPA Free.

BEFORE THE FIRST USE

Remove all packaging materials and any promotional labels or stickers from your deep fryer. Be sure all parts (listed above, Parts and Features) of your new appliance have been included before discarding any packaging materials. You may want to keep the box and packing materials for use at a later date. Before using your Cuisinart ™ Compact Deep Fryer for the first time, remove any dust from shipping by wiping the base with a moist cloth. Thoroughly clean the bowl, lid, and basket. The lid and basket are dishwasher-safe. Never immerse the appliance in water; water must not be allowed to penetrate the interior of the appliance.

ASSEMBLY INSTRUCTIONS

1. Place base on a clean, flat surface where you intend to cook.

2. To properly attach the handle to the basket, squeeze together both ends of the handle and insert both ends into the bracket holes (Figure 1). Keeping ends in bracket holes,
   gently release grip. Firmly pull back the handle to snap into position (Figure 2).

3. Make sure the unit is turned to Min at the thermostat dial.

4. Connect the magnetic power cord to the unit. See

5. Add the recommended amount of oil. Never operate the fryer without oil reaching the fill line.

6. Plug the cord into a standard electrical outlet.

OPERATING INSTRUCTIONS

Once the deep fryer is assembled properly and you are ready to begin frying:

1. Pour fresh oil into the bowl up to the oil fill level (1 Liter). The oil fill level is indicated on the bowl.
2. See assembly instructions regarding the power cord. Always attach the cord to the fryer before plugging it into a standard electrical outlet.
3. Turn the temperature knob clockwise to the recommended temperature setting.
4. After approximately 8-10 minutes, the ready light will turn on when the desired frying temperature has been reached. If food was previously frozen, remove as many of the ice crystals as possible. Place food in the basket in a single layer with space between them. Gently submerge the basket in hot oil to begin frying.
5. We recommend keeping the lid on during frying.
6. Once the food is done, raise the basket and hook it onto the bowl rim to drain the oil.
7. As soon as the oil has drained, remove the basket and place food on a plate lined with paper towels.

WARNING

Never turn on the unit without oil in the bowl.
Never fill the fryer above the fill line – it may cause hot oil to overflow while frying.
Do not use the Compact Deep Fryer when the oil is below the fill line.
The Compact Deep Fryer should be connected to the power supply only after it has been filled with oil.
NEVER HEAT IT UP WHILE EMPTY! If this occurs, the thermal cutoff will automatically shut off the power.
Dry all ingredients well before adding to the hot oil. Do not overcrowd foods in the deep fryer when frying.

REMOVING LID

When removing the oil and when cleaning, it is advisable to remove the lid. This can be done easily by opening the lid 45 degrees and then carefully pulling the lid forward. To replace the lid it should be pressed back in the hinge opening at the same 45-degree angle.

REMOVABLE CHARCOAL FILTER

The Compact Deep Fryer includes an anti-odor charcoal filter that helps trap odors and steam during frying.
The filter should be removed before the lid is immersed in water for cleaning. It will be difficult for the filter to dry while placed in the lid.

Filter life depends on the type of food most often fried, as some foods carry stronger odors, which the filter helps trap. With time the charcoal filters lose their effectiveness.

A change in color or fading indicates that the filter needs to be changed; this generally occurs between 25 and 30 uses.
To remove the filter, press the single tab on the back of the filter cover toward you, and lift the cover out of the slots in front of the lid (Figure A).
To replace the filter cover, insert the two tabs on the front of the filter cover into the slots in the lid (Figure B).

NOTE: We recommend washing the filter every 2 to 3 uses. The filter can be washed in warm soapy water and rinsed.
Please ensure that the filter is completely dry before replacing it.

CLEANING, CARE, AND MAINTENANCE

Caution: Before cleaning the appliance, make sure it has cooled down. Oil stays hot for over an hour after cooking and well after the housing has cooled.

The basket, basket handle, and lid without filter are all top-rack dishwasher- safe.

1. Make sure the oil is cool enough (about 2 hours after use) and the deep fryer is unplugged before cleaning.

2. Either discard used oil or filter it for future use. Bowl is designed with a pouring spout, so the oil can be poured without spills and drips. Pour oil into a sealable container to discard or save for future use. Please refer to the tips and hints section in the recipe booklet for instructions on how to properly filter and re-use oil.

3. To fully clean interior – When the fryer bowl is empty of oil, fill the unit with water, leaving 1½” at the top. Add ¼ cup baking soda and turn the unit on. Let boil for 5 to 10 minutes. Shut the unit off and leave the hot water/baking soda mixture to soak. When the solution cools to warm, scrub the inside with a soft but firm bristle brush. Empty the water and baking soda solution by the fryer bowl’s pour spout. Rinse carefully by adding about 2 cups of water, then empty again and dry.
   To clean using soap – When the fryer bowl is empty of oil, add about 2 cups of warm soapy water and let stand for a few minutes or wipe with a sponge. Rinse carefully with about  2 cups of clean water, then empty and dry.
   NOTE: WATER MUST NOT BE ALLOWED TO PENETRATE THE INTERIOR OF THE APPLIANCE.
   NOTE: DO NOT IMMERSE THE FRYER, CORD, OR MAGNETIC PLUG IN WATER OR ANY OTHER LIQUID.

4. To clean the exterior, wipe with a soft dry cloth. Never use an abrasive cleaner or harsh pad.

5. The basket, basket handle, and lid without a filter can be washed in the sink or dishwasher.

6. All components of the fryer should be thoroughly cleaned and dried before being stored.

7. Any other servicing should be performed by an authorized service representative.

WARRANTY

Limited Three-Year Warranty
This warranty is available to consumers only. You are a consumer if you own a Cuisinart ® Compact Deep Fryer that was purchased at retail for personal, family, or household use. Except as otherwise required under applicable law, this warranty is not available to retailers or other commercial purchasers or owners. We warrant that your Cuisinart ® Compact Deep Fryer will be free of defects in materials and workmanship under normal home use for 3 years from the date of original purchase.
We recommend that you visit our website, www.cuisinart.com for a fast, efficient way to complete your product registration. However, product registration does not eliminate the need for the consumer to maintain the original proof of purchase in order to obtain the warranty benefits. In the event that you do not have proof of purchase date, the purchase date for purposes of this warranty will be the date of manufacture.

CALIFORNIA RESIDENTS ONLY

California law provides that for In-Warranty Service, California residents have the option of returning a nonconforming product (A) to the store where it was purchased or (B) to another retail store that sells Cuisinart products of the same type. The retail store shall then, according to its preference, either repair the product, refer the consumer to an independent repair facility, replace the product, or refund the purchase price less the amount directly attributable to the consumer’s prior usage of the product. If neither of the above two options results in the appropriate relief to the consumer, the consumer may then take the product to an independent repair facility, if service or repair can be economically accomplished. Cuisinart and not the consumer will be responsible for the reasonable cost of such service, repair, replacement, or refund for nonconforming products under warranty. California residents may also, according to their preference, return nonconforming products directly to Cuisinart for repair or, if necessary, replacement by calling our Consumer Service Center toll-free at 800-726-0190. Cuisinart will be responsible for the cost of the repair, replacement, shipping, and handling of such nonconforming products under warranty.

HASSLE-FREE REPLACEMENT WARRANTY

Your ultimate satisfaction in Cuisinart products is our goal, so if your Cuisinart ® Compact Deep Fryer should fail within the generous warranty period, we will repair it or, if necessary, replace it at no cost to you. To obtain a return shipping label, email us at https://www.cuisinart.com /customer-care/product-return. Or call our toll-free customer service department at 1-800726-0190 to speak with a representative.

Your Cuisinart ® Compact Deep Fryer has been manufactured to the strictest specifications and has been designed for use only in 120-volt outlets and only with authorized accessories and replacement parts.
This warranty expressly excludes any defects or damages caused by attempted use of this unit with a converter, as well as use with accessories, replacement parts, or repair services other than those authorized by Cuisinart. This warranty does not cover any damage caused by accident, misuse, shipment, or other than ordinary household use. This warranty excludes all incidental or consequential damages. Some states do not allow the exclusion or limitation of these damages, so these exclusions may not apply to you. You may also have other rights, which vary from state to state.

Important: If the nonconforming product is to be serviced by someone other than Cuisinart’s Authorized Service Center, please remind the servicer to call our Consumer Service Center at 1-800-726-0190 to ensure that the problem is properly diagnosed, the product is serviced with the correct parts, and to ensure that the product is still under warranty.

NOTES:

TIPS AND HINTS

• When frying food that is not coated in batter, make sure it is patted dry with paper towels, as excess moisture causes the oil temperature to drop. The smallest amount of water will also cause hot oil to spatter.

• It is important to use clean oil when frying. We recommend changing the oil after every time you fry. It is possible to fry in the same oil more than once, especially if you are frying mild, non-odorous foods such as vegetables. After you fry something with a distinct odor, such as fish, any foods you fry afterward will take on a similar flavor. For this reason, when you prepare a dish like fish and chips you would want to fry the chips first. Any time the oil looks very dark after frying multiple times it is time to change it. Also, the smoking point (temperature when oil will burn) of the oil lowers with each use.

• To filter oil for further use, wait until the oil is COMPLETELY cool, about 2 hours after frying. Pour the oil from the designated pouring spout into a container with a funnel lined with cheesecloth or a coffee filter to catch any debris. If reusing, store in a closed container in a dark and cool area.

• Recommended oils for frying are all vegetable oils, canola oil, peanut oil, or grapeseed oil. Specialty nut oils (walnut, almond, hazelnut, etc.) have a lower smoking point (temperature when oil will burn) so they are not recommended or suggested for deep-frying. We do not suggest frying with nut oils other than peanut oil.

• Olive oil is a healthy oil with great flavor, but extra virgin olive oil has a low smoking point and should not be used to deep fry at high temperatures unless it is blended with vegetable oil. Pure olive oil may be used as it imparts a good flavor, but do not fry above the temperature of 360°F. The ratio to fry with extra virgin olive oil is to blend ¼ part extra virgin to ¾ parts vegetable oil. It is never recommended to deep-fry with specialty nut oils such as walnut, sesame, or hazelnut.

• Oil temperature is crucial for deep frying. To avoid greasy, oil-saturated foods, the oil temperature must be between the temperatures 350°F and 375°F. The exception is frying potatoes, as you “blanch” them in oil first to cook the interior at a lower temperature, and then fry again at a higher temperature to achieve the crispy exterior.

• When adding foods to the deep fryer it is important not to add too much at once. Too much food will cause the temperature of the oil to drop, resulting in greasy rather than crispy food. Overcrowding the fryer basket will also result in uneven cooking.

• The recipes will specify whether to place the food to be fried in the basket in either the up or down position. When adding food to the deep fryer in the down position, be very careful not to drop anything into the hot oil, causing it to splash upward. Instead, gently ease ingredients into the oil right at the oil’s surface with a pair of tongs or a perforated skimmer.

• It is best to season fried food with salt and pepper once it has drained on paper towels after frying and while it is still hot. Deep-fried foods are best when served immediately after cooking and draining. If you are frying large amounts of food, keep your oven preheated to 200°F. This way you can keep fried food on a wire rack set on a jelly-roll pan in the oven once it has been fried, to keep it warm for serving.

• Always remove small food particles from the oil with a large, round slotted spoon or spider.
  Always have your ingredients ready to go as soon as your oil is at the correct temperature.

• When frying for an extended amount of time, be sure oil returns to the required temperature before frying each batch. It is also important to keep the oil at the recommended level, adding more oil as needed – remember, when foods are fried at the proper temperature, minimal oil is absorbed.

• The best way to clean unit is to add 2 tablespoons of baking soda and water to the fill line and boil for 5 minutes. We recommend cleaning with baking soda after each use (each time you change oil). See the “Cleaning and Care” section, page 5 in the instruction booklet.

FUN AND DIFFERENT IDEAS TO TRY IN THE DEEP FRYER

Fried cheeses are great on top of a salad or as a new addition to a cheese plate. Try deep-frying cheese – take Camembert, Brie, or chèvre, slice into wedges or individual portions, dip in beaten egg whites and then roll in panko breadcrumbs seasoned with ½ teaspoon of salt and ½ teaspoon of pepper and a teaspoon of herbs de Provence. Place cheese in the freezer for at least ½ hour to firm and set the coating. Fry at 375°F for 1 to 2 minutes until golden. Drain on paper towels and serve immediately.
Thinly julienne leeks and fry at 375°F. Remove when golden, after 1 to 2 minutes. Drain on layered paper towels and season with salt. Serve alongside or on top of meats, fish, salads, or even mashed potatoes for a delicate crunch.
For crispy noodles, cut egg roll wrappers into strips and deep fry at 375°F until golden brown, about 1 to 2 minutes. Drain on layered paper towels and season with salt.
For tortilla chips, cut corn tortillas into quarters and deep fry at 375°F until golden brown, about 3 to 4 minutes. Drain on layered paper towels and season with salt.
For croutons, cut day-old bread into cubes. Fry at 375°F until golden brown, approximately 1 to 2 minutes.
The following versatile batters can be used for chicken, fish, seafood, and vegetables.

RECIPES

Beer Batter

Makes 1½ cups
1 cup unbleached, all-purpose flour
½ teaspoon kosher salt
1 cup beer

Place flour and salt in a mixing bowl. Add the beer and stir with a whisk to incorporate. Let batter rest, covered with plastic, for at least ½ hour and up to 2 hours in the refrigerator before using.

Tempura Batter
Makes about 1½ cups

1 egg yolk
1 cup ice water
¾ cup cake flour
¼ cup cornstarch

In a mixing bowl, stir together the egg yolk and ice water until well combined. Stir in both cake flour and cornstarch; the batter will be lumpy.
Let batter rest, covered, for about 1 hour in the refrigerator before using.

Crumb Coatings

An alternative to the batter is simply to coat the items you are frying with a crumb mixture.

Some examples of crumb mixtures are:

• Seasoned breadcrumbs
• Panko breadcrumbs (Japanese breadcrumbs that are coarser than regular breadcrumbs – they impart a crunchy texture)
• Graham cracker crumbs
• Cornflake crumbs

A standard way to coat items to be fried is to first dredge them in flour, shaking off any excess, then dredge in beaten egg, shaking off excess, and finally, dredge in the crumb mixture of your choice, also shaking off the excess. It is sometimes recommended to refrigerate the breaded items for at least ½ hour before frying (this helps the crumbs stick to the item being fried). Follow the directions for frying given in the recipe.

Deep-Fried Chicken Wings for One

Makes 10 to 12 pieces, depending on the size of the wings

¼ cup packed brown sugar
¼ cup kosher salt
1 cup boiling water
6 cups ice cubes
**1 pound of chicken wings (about 5 or 6)***

Place sugar, salt, and boiling water in a large bowl; stir until sugar and salt are completely dissolved. Add ice cubes and allow the mixture to cool completely. Cut off wing tips (reserve for another use such as stock, or discard), and halve the chicken wings at the joint. Place in the cooled brine and add cold water to cover. Cover and refrigerate for at least one hour or overnight. This is “bringing” the meat, which produces a moist, juicy wing. If you are in a rush, this step can be omitted.

Fill the Cuisinart ™ Deep Fryer to the maximum line with vegetable oil. Preheat to 375˚F. While the oil is heating, drain the chicken wings and dry them well (the oil will splatter if the wings are at all wet). Prepare your favorite sauce. Working in batches of about 5 to 6 wing halves at a time, fry in hot oil until deep golden brown and crispy and no signs of the pink show when pierced at the bone, about 9 to 12 minutes (depending on the size of wings). Lift the basket and let the oil drain out. With a pair of tongs, place wings on layered paper towels to drain. Repeat with remaining wings until all wings have been cooked. When all wings are cooked, add to the bowl of sauce and toss to coat completely. Transfer to a dish and pour any remaining sauce over wings or place in a small bowl for dipping.

*This recipe can easily be doubled. When ready to fry, preheat the oven to 200°F. Place a wire cooling rack on a jelly-roll pan. Once the first batch of wings is cooked, transfer them to the wire rack on the jelly-roll pan and keep warm in the preheated 200°F oven. Repeat as necessary. Once all wings are cooked, toss in the pre-made sauce.

SAUCE SUGGESTIONS FOR DEEP-FRIED CHICKEN WINGS

Buffalo Sauce

Makes about 1 cup – enough for 3 pounds Deep Fried Wings

¹⁄³ cup unsalted butter, melted
½ cup Louisiana hot sauce (such as Frank’s Louisiana Red Hot!™ )
1 tablespoon cider vinegar

Place all ingredients in a medium bowl. Stir with a whisk until completely blended and homogenous. Add hot wings and toss to coat. Pour remaining sauce over wings to serve.

Asian Mahogany Sauce

Makes about 1¼ cup

½ cup soy sauce
2 tablespoons sherry
¹⁄³ cup hoisin sauce
¼ cup plum sauce
3 tablespoons rice vinegar
1 tablespoon honey
1 clove of garlic, minced
½ tablespoon fresh ginger, minced

Place all ingredients in a saucepan over medium heat. Bring to a boil and then reduce to a simmer for about 5 minutes. Add hot wings and toss to coat. Pour remaining sauce over wings to serve.

Sweet & Spicy Glaze

Makes 1¼ cups

¹⁄³ cup apricot preserves
¹⁄ ³ cup orange marmalade (orange rinds finely chopped)
¹⁄³ cup ketchup
2 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
1-2 teaspoons Tabasco ® or other hot sauce, to taste

Place all ingredients in a medium bowl. Stir with a whisk until completely blended and homogenous. Add hot wings and toss to coat. Pour remaining sauce over wings to serve.

Honey Mustard Sauce

Makes 1 cup

½ cup honey
½ cup Dijon-style mustard
½ teaspoon Tabasco ® or other hot sauce (can be omitted if preparing for children)

Place all ingredients in a medium bowl. Stir with a whisk until completely blended and homogenous. Add hot wings and toss to coat. Pour remaining sauce over wings to serve.

Creamy Blue Cheese Dressing

Serve with Buffalo Wings and celery sticks
Makes about 2 cups of dressing.

1 clove of garlic, peeled and chopped
½ ounce shallot, peeled and chopped
1 cup nonfat yogurt
½ cup low-fat buttermilk
¹⁄³ cup low-fat mayonnaise
¾ teaspoon dry mustard
½ teaspoon Worcestershire sauce
¼ teaspoon white pepper
3 ounces crumbled blue cheese dash Tabasco ® or other hot sauce, to taste

Place the garlic, shallot, yogurt, buttermilk, mayonnaise, dry mustard, Worcestershire, and pepper in a medium bowl. Whisk ingredients until smooth and creamy. Stir in the crumbled blue cheese and Tabasco ®. Let stand for 30 minutes before using to allow flavors to develop. Cover and refrigerate all unused portions. Keeps 1 week.

Fried Vegetable Wontons

Makes 16 to 18 wontons

½ tablespoon vegetable oil
¼ cup finely chopped shallot (about 1 shallot)
¼ cup finely chopped carrots
2 tablespoons finely chopped celery
½ jalapeño seeded and finely chopped
1 teaspoon chopped garlic
2 tablespoons finely chopped mushrooms
2 tablespoons finely chopped red bell peppers
1-2 tablespoons finely chopped fresh ginger
2 teaspoons soy sauce
2 teaspoons sesame oil
1 tablespoon rice vinegar
18 wonton wrappers water and cornstarch for sealing wontons

Pour the vegetable oil into a 2-quart sauté pan over medium heat.
Add the shallot, carrot, celery, and jalapeño and sauté for about 3 minutes, until vegetables soften slightly. Add the garlic, mushroom, and bell pepper and continue to cook for an additional 3 to 4 minutes. Stir in ginger, soy sauce, sesame oil, and rice vinegar and cook for about 1 minute. Taste and correct seasoning if needed. Remove from heat and allow to cool before assembling wontons. Filling can be prepared ahead – cool and refrigerate until ready to assemble wontons.

Prepare a work area equipped with a small bowl of water and pastry brush, a small bowl of cornstarch, a large plate or cutting board dusted with cornstarch, a package of wonton wrappers*, and wonton filling.
On a clean, dry surface, line up 3 to 6 wonton wrappers at a time.
Place ½ tablespoon of filling in the middle of each wrapper. Brush the edges of the wrappers with water. Then fold the wrappers. If using square wrappers fold into a triangle and then press the edges tightly with your fingers in order to seal the wonton. Then, fold again so that the points on the longest side of the triangle meet, pressing them so that they adhere. If using round wrappers, fold the circle in half pressing with your fingers to seal the dumpling.
Leave as is or crimp the edges using your thumb and first finger.
Continue to fill the remaining wontons. Keep the prepared wontons on a clean tray or cutting board and dust them with plenty of cornstarch. Once finished, cover in plastic.

Fill the Cuisinart™ Deep Fryer to the maximum line with vegetable oil. Preheat to 375˚F. When oil is ready, fry wontons in batches. Fill the basket, in the up position, in a single layer of wontons (about 3 to 4). Do not overcrowd. Lower basket into oil and fry for about 1 minute, until golden and crispy. Lift the basket and let the oil drain out.
With a pair of tongs, place wontons on layered paper towels to drain, and season lightly with salt. Repeat with remaining wontons and serve immediately.
Serve wontons with a soy dipping sauce.

*Note: When using wonton wrappers, it is important to keep them in their package or wrapped in plastic until you use them, as they can easily dry out.

For shrimp wontons : Process 8 ounces of cooked shrimp with 1 egg white and stir into the cooled vegetable mixture before assembling wontons.

Soy Dipping Sauce

½ cup soy sauce
2 tablespoons rice vinegar
2 teaspoons minced ginger
4 drops sesame oil pinch crushed red pepper (optional)

Place all ingredients in a bowl and stir to mix. Serve with fried wontons.

Vegetable Tempura

Makes 2 servings

Tempura batter:

1 large egg yolk
1 cup ice water
¾ cup cake flour
¼ cup cornstarch
¾-1 pound of assorted sliced vegetables  (i.e. green beans, asparagus, sweet potato, eggplant, onions, carrots, broccoli, cauliflower, zucchini)

In a mixing bowl, whisk together the egg yolk and the ice water.
Add the cake flour and cornstarch and whisk to incorporate the ingredients. The batter will appear lumpy. Cover with plastic and rest the batter for about an hour in the refrigerator.

Fill the Cuisinart ™ Deep Fryer with vegetable oil to the maximum line. Preheat to 375˚F. When the oil is ready, lower the basket into the oil. Choose an assortment of vegetables and dip them into the tempura batter. Allow any excess batter to drip off and then carefully lower vegetables into the oil. Be sure to not overcrowd the basket.

Fry for about 3 to 5 minutes, turning once during the cooking time until the vegetables are golden and crispy. Lift the basket and let the oil drain out. With a pair of tongs, place vegetables on layered paper towels and season with salt. Repeat with remaining vegetables and serve immediately.

Serve with soy sauce or soy dipping sauce (see the previous recipe).

Cajun Shrimp

Makes 2 to 3 servings

1 pound shelled and deveined raw shrimp
1 cup unbleached all-purpose flour
1 cup cornmeal (white or yellow)
1 tablespoon chili powder
2 teaspoons thyme
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 large eggs
¹⁄3 cup milk

Rinse and dry shrimp. Place on a tray or baking sheet lined with a triple thickness of paper towels. Refrigerate until ready to use.

Place the flour, cornmeal, chili powder, thyme, cumin, garlic powder, paprika, salt, and pepper in a medium bowl. Stir to blend.
Place the eggs in a medium bowl and beat with a whisk until completely blended. Add milk and stir to blend.

Fill the Cuisinart ™ Deep Fryer with vegetable oil to the maximum line. Preheat to 375°F. While the oil is heating, prepare the shrimp.
In small batches, place the shrimp in the egg mixture. Drain and add to the seasoned flour. Toss gently to completely coat with the dry mixture. Remove and place each piece separately on a tray or baking sheet lined with waxed paper. Repeat with the remaining shrimp.

Preheat the oven to 200°F. Place a wire rack on a jelly-roll pan.
When oil is ready, lower the basket into the oil. Add shrimp in batches, about 4 to 5 at a time to the hot oil – do not crowd – and cook until golden and crispy, about 1½ to 3 minutes. Repeat with remaining shrimp. As they are cooked place on layered paper towels for 2 to 3 minutes to drain, then transfer to the rack in the oven to keep warm while cooking the remaining shrimp.

Serve with Creole Mustard Mayonnaise.

Creole Mustard Mayonnaise

Makes 1 cup

½ cup Creole-style mustard
½ cup light or regular mayonnaise

Place ingredients in a small bowl and stir with a whisk until completely blended. Cover and refrigerate until ready to use.

Fried Calamari
Makes 4 servings

½ pound calamari, cleaned and sliced into ½” rings
2 cups light cream or buttermilk
1 large egg, lightly beaten
1 cup unbleached all-purpose flour
½ teaspoon kosher salt
½ teaspoon fresh ground pepper
½ teaspoon paprika
¹⁄8 teaspoon cayenne

Submerge calamari in 1 cup of the cream or buttermilk in a mixing bowl. Wrap the bowl in plastic and refrigerate for an hour.
When you are ready to fry, remove the calamari from the refrigerator.

Fill the Cuisinart ™ Deep Fryer with vegetable oil to the maximum line. Preheat to 375˚F. While the oil is heating, whisk the egg with the second cup of cream. Strain the calamari and place it in the bowl containing the egg and cream mixture. Place the flour, salt, pepper, paprika, and cayenne in a separate mixing bowl. Remove a handful of the calamari from the egg and cream mixture, allowing any extra to drip back into the bowl. Place in seasoned flour. When oil is ready, lower the basket into the oil. Working in small batches, shake any excess flour from calamari. Carefully add a batch of calamari at a time to the hot oil and fry until golden brown, approximately 1 to 3 minutes. Drain on layered paper towels and season with salt. Repeat with remaining batches and serve immediately with marinara sauce or aïoli.

Crab Cake Fritters

Makes eight 4-ounce fritters

16 ounces lump crabmeat
1 teaspoon extra virgin olive oil
1 chopped red bell pepper (8 ounces)
3 green onions, trimmed and chopped (approximately ¹⁄ ³ -½ cup)
1 teaspoon chopped fresh garlic
¼ teaspoon kosher salt
2 eggs, lightly beaten
1 cup panko breadcrumbs, plus extra for dredging
½ cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Dijon-style mustard
1½ teaspoons Old Bay ® seasoning hot sauce (optional)

Look through crabmeat to make sure it has no shells or cartilage and reserve it in the refrigerator.

Place the olive oil in a 10″ skillet and place over medium heat. Add the peppers and onion and sauté for at least 5 minutes until the vegetables soften slightly. Stir in the garlic and salt and cook for another 5 minutes. Remove the vegetables from the heat and allow them to cool for a few minutes. Once the vegetables are cool to the touch add them to the crabmeat. Add the eggs, panko, mayonnaise, Worcestershire, Dijon, Old Bay ®, and a dash or two of hot sauce if desired. Very carefully mix all ingredients together. The best way to mix the crab mixture is with clean hands; however, you can use a spoon or spatula. It is important to mix gently to keep the crabmeat intact.

From the mixture form ½-cup oval cakes with your hands and place them on a clean plate, separating the layers of cakes with wax paper. Cover with plastic and refrigerate for 1 hour before frying.

Fill the Cuisinart ™ Deep Fryer with vegetable oil to the maximum line. Preheat to 375˚F. While the oil is heating, roll the crab cakes in panko to coat.

When oil is ready, place about 2 crab cakes in the basket in the up position. Lower into the oil, and cook for about 2 to 4 minutes, turning the cakes halfway through cooking time. Lift the basket and let the oil drain out. With a pair of tongs, place crab cakes on layered paper towels to drain and lightly season with salt. Continue with the remaining cakes and serve immediately.

Perfect French Fries

To obtain the perfect French fry you must fry the potatoes twice.
Serves 2 to 3

1 pound russet potatoes kosher salt

Peel potatoes and cut into strips about ¼ to ½” thick, using either a sharp knife, a French fry cutter, or a French fry disc in a food processor. Place potatoes in a bowl submerged in cold water until ready to use.

Fill the Cuisinart ™ Deep Fryer with vegetable oil to the maximum line. Preheat to 300˚F. While the oil is heating, lay the potatoes on layers of paper towel to dry them well.

When the oil is ready, fill the basket in the up position with one layer of potatoes. Lower the basket and cook for 3 minutes.
Remove potatoes and drain on layers of paper towels. Continue cooking the remaining potatoes in batches and drain.

Increase temperature to 375˚F. When oil is ready, follow the same method as the first time. With the basket in the up position, place the potatoes in a single layer. Lower the basket and cook for 4 to 5 minutes for thin French fries or 8 to 12 minutes for thicker cut fries.
Fries are done when they are golden brown and crispy. Remove fries from the basket and drain again on layered paper towels.

Season with salt and serve immediately.

Potato Chips

Serves 2

1 Yukon Gold potato (about 8-9 ounces) kosher salt

Slice potato very thin (about 1⁄16 to 1⁄8″ thick) with a very sharp knife, mandoline, or food processor. Place potato slices in a bowl submerged in ice water and reserve for 15 minutes.
Fill the Cuisinart ™ Deep Fryer with vegetable oil to the Max fill line. Preheat to 300˚F. Dry potato well. When oil is ready, with the basket in the up position, place potatoes in the basket in a single layer.

Lower the basket and cook for about 3 minutes. Reserve the potato slices on layered paper towels. Continue to cook the remaining potato slices in the same manner.
Increase the temperature to 375˚F. Using the same method as stated above, place the potato slices in the basket in the up position. Lower them into the oil and cook for about 3 to 4 minutes turning the slices once, so that the slices are dark, golden, and crispy. Remove and drain on layered paper towels and sprinkle with salt. Repeat the same process for the remaining potatoes.

Serve immediately.

Note: It is also possible to fry thinly sliced potato chips only one time at the temperature of 375˚F for about 4 minutes, turning once during fry time. However, the most consistent results occur with the double fry method.

Corn, Scallion and Sweet Red Pepper Fritters

Makes about 10 to 12 fritters

1 corn ear
½ tablespoon olive oil
3 ounces finely chopped red bell pepper
1¼ cups unbleached, all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon fresh ground pepper
2 large eggs
¼ cup whole milk
2 tablespoon beer
1 trimmed and finely chopped reen onion
1-2 dashes hot sauce
1 egg white

Preheat the oven to 450˚F.

Place an ear of corn on a jelly-roll pan and add ¼ cup of water. Roast corn for about 30 to 35 minutes until the husks become brown.
Remove corn from the oven and reserve.
Once the corn is cool enough to handle, remove the husk, cut kernels off with a serrated knife, and reserve.
Place olive oil in a small skillet over medium heat. Add red pepper and sauté until soft, about 8 minutes. Reserve.
Prepare batter. In a mixing bowl, combine the flour, baking powder, salt, and pepper. Whisk in the eggs, milk, and beer until the batter consistency is thick and smooth.

Hush Puppies
Makes about 20 hush puppies

1 cup cornmeal (yellow or white)
¹⁄³ cup plus 1 tablespoon buttermilk
3 tablespoons all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt pinch freshly ground pepper
2 tablespoons finely minced yellow or white onion
1 large egg, lightly beaten

Place cornmeal and buttermilk in a medium bowl and stir. Let stand for 15 to 20 minutes. Stir in flour, sugar, baking powder, baking soda, salt, and pepper. Add onion and egg, and stir until blended and smooth.

Fill the Cuisinart™ Deep Fryer to the maximum level. Preheat to 375°F. Lower the basket into the oil. Drop the batter by tablespoonfuls into the hot oil, about 5 at a time – do not crowd. Fry for about 3 to 4 minutes, turning to cook on all sides after they start to float, until crispy and golden brown on the exterior. Lift basket from oil and let drain. Use tongs to transfer Hush Puppies to layered paper towels. May be kept warm on a wire rack placed on a jelly-roll pan in a preheated 200°F oven.

Variations to Hush Puppies:
Add 1 to 2 tablespoons chopped fresh sage or chives to the batter.
Add 1 to 2 tablespoons of chopped seeded fresh jalapeño pepper to the batter.
Add 2 tablespoons of shredded Parmesan or Asiago cheese to the batter.
Hush Puppy Batter may also be used to make Corn Dogs or Mini Corn Dogs. Dust hot dogs or mini wieners in flour. Coat with a layer of Hush Puppy batter, about 1⁄8-inch thick. Lower basket into preheated oil. Gently add coated dogs to hot oil and cook until golden brown and floating. Turn with tongs to cook evenly on all sides. Lift basket and let drain. Remove from a basket with tongs and drain on layered paper towels. May be kept warm on a wire rack placed on a jelly-roll pan in a preheated 200°F oven.

Deep-Fried Sage & Prosciutto Ricotta Balls

Makes 2½ cups to make about 20 balls

2 cups whole milk ricotta cheese, drained if there is visible whey
½ cup freshly grated Asiago cheese
**2 ounces finely chopped prosciutto*
1 large egg, lightly beaten
2 tablespoons chopped fresh parsley
15-20 fresh sage leaves, finely chopped
1 clove minced garlic
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper flour for dusting
2 eggs, beaten until smooth with 1 egg white
1½ cups fine panko breadcrumbs and pure olive oil for frying (do not use extra virgin)**

Place ricotta, Asiago, prosciutto, one egg, parsley, sage, garlic, salt, and pepper in a medium bowl. Stir and mix until completely blended. Shape into balls about the size of a walnut, about 1½ to 2 tablespoons each. Chill until ready to continue.

Fill Cuisinart™ Deep Fryer with pure olive oil to the maximum line.

Preheat to 360°F. Lightly dust the ricotta balls with flour. Dip into the egg mixture, then roll in the panko to coat. When oil is 360°F, lower the basket into the oil. Gently add the coated ricotta balls to the oil and cook until golden brown and crispy on the outside, about 4 minutes, turning as needed. Take care when turning not to break the crust. When golden and crispy, lift the basket and let drain. Remove with a slotted spoon and drain on layered paper towels. Serve hot. May be served alone or with a warm marinara sauce.

*Trim excess fat if very fatty. Roll, slice into thin ribbons, then chop ribbons fine.

Note: This recipe makes a great filling for fried ravioli. Simply follow the assembly directions from Goat Cheese ravioli, following.

Goat Cheese Ravioli

Makes about 10 ravioli

4 ounces chèvre
4 ounces zucchini, small dice
2 teaspoons extra virgin olive oil pinch of kosher salt
½ teaspoon fresh thyme, chopped
20 wonton wrappers water and cornstarch for sealing wontons

Crumble chèvre in a mixing bowl and reserve.

Place a 10-inch skillet over medium heat. Add the olive oil and zucchini and sauté gently over medium heat until the edges are golden about 8 minutes. Remove from heat and add to chèvre with the chopped thyme and salt and combine well with a spoon.

Prepare a work area equipped with a small bowl of water and pastry brush, a small bowl of cornstarch, a large plate or cutting board dusted with cornstarch, a package of wonton wrappers*, and ravioli filling. On a clean surface, line up 3 to 6 wonton wrappers at a time. Place 1 tablespoon of filling in the middle of each wrapper. Brush the edges of the wrapper with water. Then place another wrapper on top, lining up the edges. Press edges together with your fingers to completely seal the ravioli. Using a fork, press the tines around the edges of the ravioli to further create a seal.

Continue to make the remaining ravioli. Keep prepared ravioli on a clean tray or cutting board and dust them with plenty of cornstarch.
Once finished, cover in plastic.

Fill the Cuisinart™ Deep Fryer to the maximum line with vegetable oil. Preheat to 375˚F. When oil is ready, fry ravioli 2 at a time. Do not overcrowd. Lower basket into oil and fry for about 1 to 2 minutes, until golden and crispy. Drain ravioli on layered paper towels and season lightly with salt. Repeat with remaining ravioli and serve immediately.

Serve ravioli with your favorite marinara or pasta sauce.

*Note: when using wonton wrappers, it is important to keep them in their package or wrapped in plastic until you use them, as they can easily dry out.

Shrimp and Leek Ravioli

Makes 8 ravioli

½ tablespoon olive oil
2-3 ounces leeks, cleaned and sliced thin (about 2 small leeks)
½ cup heavy cream
¼ teaspoon salt
3 tablespoons peas, fresh or frozen
½ pound large shrimp, cooked and sliced in ¼” pieces (about 8 shrimp)
16 wonton wrappers water and cornstarch for sealing wontons

Place the olive oil in a medium skillet and place over medium heat.
Add the sliced leeks and cook slowly until the leeks are very soft, about 10 minutes. Add the heavy cream and bring to a simmer.

Simmer until the cream is reduced to at least half and is very thick.
Stir in salt and peas and remove from heat and reserve to cool before preparing ravioli.

Prepare a work area equipped with a small bowl of water and pastry brush, a small bowl of cornstarch, a large plate or cutting board dusted with cornstarch, a package of wonton wrappers*, and ravioli filling.
On a clean surface, line up 3 to 6 wonton wrappers at a time.

Place ½ tablespoon of filling in the middle of each wrapper. Then place 3 to 4 pieces of the shrimp on top of the filling. Brush the edges of the wrapper with water. Then place another wrapper on top, lining up the edges. Press edges together with your fingers to completely seal the ravioli. Using a fork, press the tines around the edges of the ravioli to further create a seal. Continue to fill the remaining ravioli. Keep prepared ravioli on a clean tray or cutting board and dust them with plenty of cornstarch. Once finished, cover in plastic.

Fill the Cuisinart™ Deep Fryer to the maximum line with vegetable oil. Preheat to 375˚F. When oil is ready, fry ravioli 2 at a time. Do not overcrowd. Lower basket into oil and fry for about 1 to 2 minutes, until golden and crispy. Lift the basket and let the oil drain out. With a pair of tongs, place ravioli on layered paper towels and season lightly with salt. Repeat with remaining ravioli and serve immediately.

*Note: when using wonton wrappers, it is important to keep them in their package or wrapped in plastic until you use them, as they can easily dry out.

For an extra special treat replace the shrimp with cooked lobster meat.

Falafel
Makes 8 falafel balls (¼ cup each)

1 cup dried garbanzo beans
¼ teaspoon baking soda
1 tablespoon water
1 clove garlic
2 ounces onion
1 teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 teaspoon cumin
¾ teaspoon ground coriander
¼ packed cup parsley

Place garbanzo beans in a mixing bowl and cover them with water by 2 inches and leave to soak overnight.

Drain the beans and place them in the work bowl of a food processor fitted with the metal S-blade. Grind the beans until smooth, about 30 seconds.

Dissolve the baking soda in the water and reserve.

Add the garlic, onion, salt, pepper, cumin, and coriander to the beans and process until the vegetables are finely chopped. Pulse in the parsley. With the machine running, add the baking soda and water and continue to process until the falafel batter is a smooth consistency.

Form patties of ¼ cup size. Place patties on a plate, wrap with plastic, and reserve in the refrigerator for an hour.

Fill Cuisinart™ Deep Fryer with vegetable oil to the maximum line. Preheat to 375˚. When oil is ready, lower the basket into the oil. Very carefully lower the falafel patties into the hot oil. Fry for 5 to 6 minutes, turning once, until deep golden.

Serve Falafel with pita bread, hummus, chopped tomatoes, cucumbers, and onions.

Sesame Chicken Fingers

Makes 2 entrée servings

1 pound boneless, skinless chicken breast halves
¾ cup buttermilk
1 tablespoon fresh lemon juice
½ tablespoon soy sauce
½ tablespoon Asian sesame oil
½ teaspoon kosher salt
½ teaspoon hot sauce
1 cup panko
1½ tablespoons white sesame seeds
1½ tablespoons black sesame seeds
½ teaspoon sweet paprika

Trim chicken of excess fat. Cut chicken lengthwise into strips about 1 inch wide. Place buttermilk, lemon juice, soy sauce, sesame oil, salt, and hot sauce in a medium bowl and stir. Add cut chicken and stir to coat. Cover, refrigerate, and let marinate for at least 30 minutes and up to 8 hours. Combine panko, sesame seeds, and paprika in a medium bowl.

Drain chicken from buttermilk marinade. Coat each piece with panko/sesame seed mixture and place on a baking sheet or tray lined with plastic wrap.

Fill Cuisinart ™ Deep Fryer with vegetable oil to the maximum line. Preheat to 375°F. When oil is ready, lower basket into oil. Carefully add about 3 to 4 coated chicken fingers to oil and cook until crispy and deep golden brown, about 4 to 6 minutes, turning as necessary. Lift basket, let drain, then remove using tongs to drain on layered paper towels.

For Beer Battered Chicken
Use the same amount of chicken and also cut into strips about 1 inch wide.

Dip into rested Beer Batter (page 4), allowing excess batter to drip off the chicken. Fry in batches at 375˚F for about 4 to 6 minutes until golden and crispy. Drain on layered paper towels and season with salt and pepper. Continue with the remaining batches. Serve immediately.

Try the beer-battered chicken with Honey Mustard Sauce (page 6).

Sopaipillas

Makes eighteen ½-ounce sopaipillas

1 cup unbleached all-purpose flour
½ teaspoon baking powder
½ tablespoon granulated sugar
¼ teaspoon salt
1 tablespoon unsalted butter, cut into 4 pieces
2 tablespoons tepid water
3 tablespoons whole milk
¼ teaspoon pure vanilla extract

In the work bowl of a food processor, place the flour, baking .powder, sugar, and salt. The process is combined for about 10 seconds.
Add butter to the bowl and pulse until the mixture resembles cornmeal. With the machine running, pour the water, milk, and vanilla into the feed tube and process until a dough ball forms.
Remove the dough from the work bowl (it may be sticky), and transfer it to a clean mixing bowl dusted with flour. Cover with plastic and allow to rest for an hour.

Fill the Cuisinart ™  Deep Fryer with vegetable oil to the maximum line. Preheat to 375˚F. While the oil is heating, remove dough from mixing bowl and transfer to a clean surface dusted with flour. Cut the dough round in half. Roll out dough in a rectangular shape to about 1⁄8″ thick or less. Cut dough into 2- to 3-inch rectangles or triangles with a knife or pizza cutter. Allow resting for 5 to 10 minutes.

When oil is ready, lower the basket into the oil. Add dough strips in batches, about 4 to 5 at a time; do not crowd. Sopaipillas are ready when they reach a golden brown and puff, about 4 minutes total.

Lift the basket and let the oil drain out. With a pair of tongs, remove sopaipillas and rest on layered paper towels to drain. To serve: either roll the sopaipillas in cinnamon sugar or serve dusted with powdered sugar and drizzled with honey.

Note: Sopaipilla dough will last in the refrigerator for a week.

Apple Fritters

Serves 4 to 6

1 large egg, separated
½ tablespoon granulated sugar
3 tablespoons whole milk
½ teaspoon pure vanilla extract
½ cup unbleached all-purpose flour
½ teaspoon baking powder
1-2 firm apples, about 8 ounces (preferably Granny Smith), sliced cinnamon sugar for dusting.

In a mixing bowl, stir together the egg yolk and sugar. Whisk in the milk and vanilla extract and then whisk in the dry ingredients slowly, ¼ cup at a time, until the batter is smooth. Whip the egg whites to firm but not dry peaks. Carefully fold the whites with a large rubber spatula into the batter base in three separate additions.

Fill the Cuisinart™ Deep Fryer with vegetable oil to the maximum line. Preheat to 375˚F. When oil is ready, lower the basket into the oil. Dip the fruit slices into the batter allowing any excess to drip back into the bowl. Carefully lower fruit slices into the oil. Fry for 1½ to 2 minutes total, turning once so that the fritters are golden and crispy. Lift the basket and let the oil drain out. With a pair of tongs, place fritters on layered paper towels to drain and dust with cinnamon sugar. Repeat with remaining fritters and serve immediately.

Banana Chocolate Purses

Makes 12 to 15 wontons

1 chocolate bar (4 ounces) like Hershey’s
1 medium ripe banana
15 wonton wrappers water and cornstarch for sealing wontons

Slice the banana into 12 to 15 slices. Break the chocolate into the same number of pieces as slices of bananas.
Prepare a work area equipped with a small bowl of water and pastry brush, a small bowl of cornstarch, a large plate or cutting board dusted with cornstarch, a package of wonton wrappers*, and filling.
On a clean surface, line up 3 to 6 wonton wrappers at a time.
Place a piece of banana in the middle of each wrapper. Place a piece of chocolate on the top of the banana slice. Brush the edges of the wrapper with water. Then fold the wrappers in half. If using square wrappers fold into a triangle and then press the edges tightly with your fingers in order to seal the wonton. Reserve finished wontons on a clean plate dusted with cornstarch.

Fill Cuisinart ™ Deep Fryer with vegetables to the maximum line.
Preheat to 375˚F. When oil is ready place 3 to 4 wontons in the fryer basket in the up position. Lower into oil and fry for 1½ to 2 minutes, until golden and crispy. Lift the basket and let the oil drain out. With a pair of tongs, place wontons on layered paper towels to drain. Repeat with remaining wontons.

Dust with powdered or cinnamon sugar and serve immediately.

*Note: when using wonton wrappers, it is important to keep them in their package or wrapped in plastic until you use them, as they can easily dry out.

©2020 Cuisinart
East Windsor, NJ 08520
Printed in China
www.cuisinart.com
14CE008810
IB-6355-ESP-B

References

• Cuisinart's Kitchen Appliances for Professional and Home Chefs

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