Breville Fryer Thermal Pro User Manual

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of 36
 
24
RECIPES
CRUMBED PRAWN CUTLETS WITH
GARLIC CHIVE MAYONNAISE
Serves 4
INGREDIENTS
750g (approx 36) green king prawns, peeled
and deveined, tails intact.
250g plain flour
1 egg, beaten
1 tablespoon milk
1 cup dried breadcrumbs
Grated zest 1 lemon
4 litres oil for deep frying
METHOD
1. Coat prawns in flour, then the combined
beaten egg and milk, then breadcrumbs
mixed with lemon zest. Once coated,
repeat coating in egg then breadcrumbs
to give a thick coating. Chill for
30 minutes.
2. Fill deep fryer with oil to maximum level.
Preheat to 180°C.
3. Deep fry prawns in four batches until
cooked and golden, approximately
2–3 minutes allowing oil to reheat
between each batch. Drain.
Garlic chive mayonnaise
INGREDIENTS
½ cup mayonnaise
¼ cup sour cream
1 clove garlic, crushed
Zest 1 lemon, finely grated
2 tablespoons snipped chives
Salt and pepper to taste
METHOD
1. Combine mayonnaise, sour cream,
garlic, lemon zest and chives. Season
to taste.
Serve chilled as an accompaniment to
Crumbed Prawn Cutlets.
SALMON CROQUETTES
Serves 4
INGREDIENTS
2 large potatoes, peeled and diced
415g can pink salmon, well drained
1 small onion, finely chipped
Grated zest and juice 1 lime or lemon
2 tablespoon chopped coriander or parsley
1 egg, beaten
1 cup grated tasty cheese
Salt and pepper to taste
Plain flour
2 eggs, beaten
3 cups plain flour
4 litres oil for deep frying
METHOD
1. Boil potatoes until tender. Drain and
mash (yield approximately 2 cups).
Combine mashed potato, salmon, onion,
lime zest, juice, coriander, beaten egg
and grated cheese. Season to taste.
2. Divide and shape mixture into
12 sausage-shaped croquettes. Coat
croquettes in flour. Chill for 30 minutes.
3. Crumb the croquettes by placing hem
in the egg mix, then breadcrumb. Chill
again for 30 minutes.
4. Fill deep fryer with 4 litres of oil. Preheat
to 180°C.
5. Deep fry croquettes in two batches until
cooked and golden, about 4–5 minutes
allowing oil to reheat between each
batch. Drain.
Serve as a light meal with salad.

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