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31
RECIPES
DEEP FRIED MUSHROOMS
Serves 4
INGREDIENTS
4 litres oil for deep frying
24 button mushrooms (approx 200g),
stalks trimmed
1 egg, beaten
1 tablespoon milk
Cup fresh breadcrumbs
METHOD
1. Fill deep fryer with 4 litres of oil and
preheat to 150°C.
2. Coat mushrooms in combined egg and
milk then breadcrumbs.
3. Deep fry mushrooms until golden,
approximately 5 minutes allowing oil to
reheat between each batch. Drain.
Serve as an accompaniment to chicken, or as
a fingerfood idea served with a dipping sauce
of sour cream and chopped chives..
SHREDDED VEGETABLES
INGREDIENTS
4 litres oil for deep frying
Grated vegetables such as potato, carrot or
zucchini
METHOD
1. Fill deep fryer with 4 litres of oil and
preheat to 180°C.
2. Squeeze any excess moisture from
vegetables and pat dry thoroughly with
paper towel.
3. Mix some tempura batter through the
vegetables.
4. Deep fry about ½ cup at a time until
crisp and golden, approximately 2–3
minutes allowing oil to reheat between
each batch. Drain.
Serve as a garnish.
CRISPY PARSLEY
INGREDIENTS
4 litres of oil for deep frying
Parsley sprigs
METHOD
1. Fill deep fryer with 4 litres of oil and
preheat to 190°C.
2. Wash parsley and pat dry thoroughly
with paper towel.
3. Deep fry about ½ cup at a time until
crisp and golden, approximately 2–3
minutes allowing oil to reheat between
each batch. Drain.
Serve as a garnish to seafood dishes.
CROUTONS
INGREDIENTS
4 litres of oil for deep frying
Slices of day old bread, crusts removed
METHOD
1. Fill deep fryer with oil and preheat
to 190°C.
2. Cut bread into small cubes. Deep fry
about 1 cup at a time until crisp and
golden, approximately 1–2 minutes
allowing oil to reheat between each
batch. Drain.
Serve as a garnish for soup or Caesar Salad.
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