Wolfgang Puck BDFR0060 - Manual (Page 26)

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Drop Donuts
Makes about 2 dozen
INGREDIENTS
1/2 cup granulated sugar
1/2 teaspoon kosher salt
A few gratings of fresh nutmeg
2 1/4 teaspoons baking powder
2 cups all purpose flour, sifted
1/3 cup whole milk
1/4 cup heavy whipping cream
2 large eggs
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
Canola oil, for frying
Powdered sugar or cinnamon sugar, for rolling
METHOD
1 In a large mixing bowl whisk together the sugar, salt, nutmeg, baking
powder and flour. Stir in the milk, cream, eggs and vanilla and
vinegar.
2 Preheat peanut oil in Deep Fryer to 350°.
3 Using a small ice cream scoop or two spoons, scoop up batter drop
dough by tablespoon bits into oil. Fry for about 4 minutes, turning
donuts over once.
4 Remove finished donuts and drain on an absorbent towel.
5 Roll in sugar as desired and eat while hot.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Falafel
Makes 18 Falafel
INGREDIENTS
1 12-ounce bag dried chickpeas, soaked for 12 hours
1 large onion, peeled and quartered
6 cloves peeled garlic
1 teaspoon dried chili flakes
2 teaspoons whole cumin seed
1 tablespoon whole coriander seed
1/2 cup each, fresh Italian parsley leaves and cilantro leaves
2 tablespoons tahini
1 tablespoon fresh lemon juice
1 teaspoon baking powder
1 tablespoon kosher salt
METHOD
1 Soak chickpeas for 12 hours in cold water and then rinse but do
not cook.
2 Preheat peanut oil in Deep Fryer to 350°.
3 Combine chickpeas and all remaining ingredients into bowl of food
processor and pulse until evenly combined and chickpea pieces are
small. Do not puree too finely.
4 Use a small ice cream scoop to form round balls of the batter and
drop 6 balls carefully into hot oil. Fry for 4 - 5 minutes or until dark
brown on all sides. Remove and drain on absorbent paper. Repeat
with remaining mixture.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
HSN_DeepFryerManual 6/21/10 10:48 AM Page 49