Deep Fryer
Mode d’emploi
Livre de recettes
1
SAFETY INSTRUCTIONS
• Make sure that the voltage of your power supply matches that shown on the identication
plate of your appliance.
• Always connect your appliance to an earthed socket.
• Never leave your deep fryer switched on unattended.
• This appliance can be used by children aged from 8 years and above and persons with
reduced physical, sensory or mental capabilities or lack of experience and knowledge if they
have been given supervision or instruction concerning use of the appliance in a safe way and
understand the hazards involved. Children shall not play with the appliance. Cleaning and
user maintenance shall not be made by children without supervision.
• Never leave children unattended near the appliance. This appliance is not a toy and has not
been designed to be used by children.
• Never leave the power cord dangling over the edge of the worktop. Never let it come into
contact with a hot or wet surface.
• Always unplug the appliance after using it and before it is cleaned. Never tug on the power
cord to unplug it.
• Never use the appliance after it has fallen or been dropped. Take it to a Magimix approved
service agent to be checked.
• The appliance is not intended to be operated by means of an external timer or a separate
remote control system.
• If the power cord has been damaged or your appliance has broken down, it must be replaced
by the manufacturer, a service agent or a similarly qualied person, in order to avoid all
possible danger.
• Never exceed the oil maximum quantity.
• Always use your deep fryer on a stable, level worktop, away from splashing water.
• Before lling it with oil, make sure there is no water left at the bottom of the frying bowl, as
this may cause the oil to splash and foam over without warning.
• Never mix different types of fat. If possible, use vegetable oil.
• Never switch your deep fryer on if the bowl is empty or if the oil is below the minimum level.
• Remove any excess ice from frozen foods before frying.
• Before moving/storing/maintaining your appliance, make sure you have unplugged it and
wait until the oil is completely cold.
• When you have nished using your appliance, always remember to unplug it.
• If you hear noises in the deep fryer after it has been used, change the oil.
• In the case of models with a metal lid, never fry food with the lid on.
• Never put the lid on when the oil is cooling down. This can prove dangerous, as condensation
may drip into the oil, causing it to splash or overow.
• Never immerse the control unit, heating element or power cord in water. Instead, clean them
with a damp cloth.
• Make sure that both thermostats are properly xed to the heating element.
• Never use your appliance outside.
• This appliance is intended solely for domestic use.
The following usages are not covered by the warranty: in kitchen areas reserved for personnel
in shops, ofces and other workplace environments, on farms, by the patrons of hotels, motels
and other commercial environments of a residential nature, and in bed and breakfast-type
environments.
2
Instructions for use
Safety instructions.............................................2
Description ......................................................4
Use .................................................................5
Filter lid ...........................................................6
Safety cut-out ...................................................6
Aftercare .........................................................7
Cleaning .........................................................7
Cooking times ..................................................8
Tips .................................................................9
Troubleshooting ..............................................10
Recipes
Appetisers .....................................................11
Starters ..........................................................13
Vegetables .....................................................19
Seafood ........................................................27
Meat .............................................................31
Desserts .........................................................35
Recipe index ..................................................39
OIL AND WATER DO NOT MIX!
To avoid all risks of accident, please take the following
precautions:
• Never leave any water at the bottom of the frying
bowl.
• Remove all excess ice from frozen foods.
• Before frying, drain all food thoroughly and pat dry
with a cloth or kitchen paper.
• Between each batch, drain the lter lid and wipe it dry
in order to remove any condensation. Never put the
lid back on the fryer while cooling.
READ THE SAFETY INSTRUCTIONS THROUGH
CAREFULLY BEFORE USING YOUR APPLIANCE.
Contents
DESCRIPTION
Filter lid*
OR
Storage lid*
Control unit
Basket
Basket resting hook
Heating element
Bowl
Housing
Indicator light
Thermostat Timer Carry handles Cord storage
4
compartment
*According to model
Wash all the parts and dry them carefully.
USE
Unwind the power cord and plug it in.
Check that the control unit is properly xed.
Turn the timer. Both indicator lights will come on.
Place the food in the basket.
When the orange indicator light goes out,
slowly lower the basket into the oil.
For quantities and cooking times, see page 8.
Pour in the oil. Never exceed the MAX level.
Turn the thermostat to the required cooking
temperature (see Cooking Hints, page 8).
TIPS
Never mix different types of cooking fat. We
recommend you use vegetable oil.
For models with a lter lid, you can use your
deep fryer with the lid off to obtain crispier
french fries - just like a professional chef.
Place the lter lid on the fryer.
At the end of the cooking time, the timer will ring
and the indicator light will go out.
For safety reasons, your deep fryer will only work if the control unit is correctly positioned.
It is vital to dry all parts of the fryer carefully before use.
To prevent the element from overheating, make sure that the oil reaches
the minimum level so that it covers the heating element.
As frozen french fries have a higher water content than fresh ones, we recommend you fry
them in smaller batches.
Between batches, carefully drain and wipe the lter lid to remove any condensation.
Never put the lid back on the fryer after cooking the nal batch, when it is in the coolingdown phase.
*According to model
5
USE
Remove the lid* and
attach the basket to
the resting hook.
Never move your deep fryer while the fat or oil is still hot
Allow the basket to
drain.
Remove the food from
the basket.
Turn the thermostat
back to 0° C.
CHANGING THE FILTER
To access the lters,
take out the removable
hold e r.
Where to purchase your lters: either from your retailer or by returning the order form enclosed with
your appliance. You can also buy cut-to-t lter sheets from electrical retailers.
Remove both the black
charcoal lter and the
metallic permanent
anti-fat lter.
Ensure the black
charcoal lter is replaced
after every 10 uses.
Put the holder back in
place.
SAFETY CUT-OUT
The safety cut-out avoids any abnormal rise in temperature. If it is triggered, the deep fryer will
automatically switch itself off.
Wait for the heating
element to cool down.
6
Then reset the fuse by
pressing Reset.
*According to model
AFTERCARE
Before carrying out aftercare / storage, unplug your deep fryer and leave it to cool down for at least
an hour.
Always lter the oil after using it to remove any carbonized particles.
Carefully pour away
the oil once it has
cooled as indicated
by the arrow on the
corner of the basket.
Filter the oil using a
metal sieve or special
lter paper.
We recommend that you change the oil after 8 to 10 uses.
Never mix new cooking fat or oil with used oil.
If you do not often use your deep fryer, store the oil in a sealed container.
The oil level will go down each time you use your deep fryer. Replace the oil when it turns
dark, becomes dirty, starts to foam abnormally or if you hear noises after using the deep
fryer.
Impurities sink to the
cool zone under the
heating element.
The arrow on the
corner of the bowl
indicates which way
to pour the oil out.
CLEANING
Prior to aftercare / storage, unplug your deep fryer and wait for it to cool down for at least an hour.
Wipe the housing with
a soft cloth.
Wipe the control unit
and heating element
with a soft cloth.
The bowl, basket and
lid can be washed in
water with washingup liquid and are all
dishwasher-safe.
Storage: the basket
handle folds away to
save space.
Ensure you take out the removable lter before putting the lid in the dishwasher.
The control unit and heating element must never be immersed in water or rinsed under the
tap.
7
COOkING TIMES
Cooking Times Temperatures
FISH
Crumbed sh llets 3-4 min. 170° C
Pike, Sole 3-5 min. 180° C
Trout, Cod 3-5 min. 180° C
BREADCRUMBED FOOD
Potato croquettes 3-4 min. 180° C
Cheese croquettes 2-4 min. 180° C
Prawn croquettes 3-4 min. 180° C
Fish croquettes 3-4 min. 180° C
Egg croquettes 2-3 min. 180° C
POTATOES
French fries, blanching 6-9 min. 180° C
French fries, frying 2-3 min. 180° C
Crisps and wafes 3-4 min. 180° C
DOUGHNUTS & PASTRIES
3-5 min. 180° C
CAPACITIES
OIL
PRO 350 2.4 l 3 l
PRO 500 3.4 l 4 l
POTATOES
PRO 350 900 g 1.1 kg
PRO 500 1.3 kg 1.5 kg
As frozen french fries have a higher water content, we recommend frying them in smaller batches.
8
Minimum Quantity Maximum Quantity
Maximum recommended
capacities
Maximum safe
capacities
TIPS
Oil
• Use a special cooking oil which can withstand high temperatures without
deteriorating.
• Never mix different types of oil. We recommend you use a vegetable oil.
• To make the oil or fat last longer, do not season or avour the food during
the cooking process, or while the basket is above the bowl.
• Always lter the oil after using your deep fryer to remove any carbonised
particles.
• After you have used your deep fryer 8 or 10 times, change the oil.
• If you do not use you deep fryer often, transfer the oil to a sealed container.
When transferring the oil, make sure you never mix fresh and used fats.
Cooking Hints
• For a really crispy result, dry all foods thoroughly prior to frying.
• In the case of frozen products, remove any excess ice and wait
for the oil to reach the right temperature before frying them.
Fry them in smaller batches than you would fresh french fries.
As they cook, they will release water, causing the oil to boil more
ercely and will increase the risk of splashing.
• To fry meat, sh, poultry, doughnuts, etc… we recommend that you lower the empty
basket into the deep fryer before adding the food. This way, you will avoid them sticking to
the basket.
• Before serving, fasten the basket to the hook and wait for it to drain a little above the oil. Drain
the food after frying on kitchen paper.
French fries
• For the best results, choose Maris Piper potatoes for your french fries. To prevent them from
sticking to each other, immerse them in hot water and wait until the water becomes clear, to
remove as much starch as possible. Dry them thoroughly using a tea towel. The french fries
must be dry before being fried.
• French fries and other foods will colour more evenly if you shake the basket carefully from time
to time while they are cooking.
9
TROUBLESHOOTING
Problems Solutions
Your deep fryer is not working. • Plug in the appliance and check the
connections.
• Turn the thermostat to the desired temperature
and check that the temperature indicator light
comes on.
• Make sure that the control unit is properly xed.
Strong smell / Unpleasant odours. • Replace the lid lter.*
• Change the oil or fat.
• Do not mix fats and oils of different qualities.
The oil or fat is smoking. • Change the oil or fat.
• Consult the table of cooking temperatures
on p.8.
• Lower the thermostat.
• Never mix oils or fats of different qualities.
Steam is escaping around the sides of the lter lid. • Check that the lter lid* is correctly positioned
• Change the lter.*
The oil keeps overowing. • Dry all foods thoroughly beforehand.
• Replace the oil or fat.
• Empty and clean the bowl. Fill the tank with
a single type of oil or fat.
• Respect the maximum quantities.
• Lower the basket more slowly.
Food is not browning. • Respect the maximum quantities.
• Set the temperature selector to the correct
cooking temperature.
• Faulty thermostat, consult a Magimix approved
service agent.
The french fries, straw potatoes and crisps
are sticking to each other.
The oil is not heating up. • Reset the safety cutout or consult our Customer
• Wash the potatoes and dry them thoroughly
beforehand.
service or a Magimix approved service agent:
the fuse needs changing.
If you cannot identify the cause of the problem, consult your retailer or contact our customer service
to nd out the address of your nearest Magimix approved service agent. If the appliance is faulty,
consult a Magimix approved after-sales service.
You must never dismantle your appliance yourself.
* Solely for models equipped with a lter lid.
10
Appetisers
Prawn acras
Creole
Serves 4
150g peeled prawns
200g cod fillets
200g potatoes
1 egg
50g flour
Salt, black pepper, Cayenne
pepper
2 tbsp chopped mint or parsley
Oil for frying
Spring rolls
Chinese
Serves 4
12 spring roll or wonton skins
each 5-inch square
Oil for deep frying
Pork and Vegetable Filling
125g lean pork mince
30g bean sprouts
¼ small cabbage, chopped
2 spring onions, chopped
1 tbsp cornflour
1 tbsp soy sauce
1 tsp sesame oils
Preparation: 20min.
Cooking: 20min. + 3 to 4min. per batch
Boil the potatoes until soft, remove the skins and mash
with a fork.
Process the prawns and fish fillets in a blender. Add
the salt, pepper, Cayenne pepper, herbs and egg, and
blend for a further 30 seconds. Transfer to a large bowl.
Add the mashed potato and mix using a fork. Transfer
to the refrigerator.
Heat the Deep Fryer to 170° C. Make the acras by
shaping the mixture into small balls the size of a
tablespoon. Coat each ball in flour and fry in small
batches for 3 to 4 minutes until they are a deep golden
brown. Keep warm while frying the remaining batch(es).
Serve piping hot.
Preparation: 15min.
Cooking: 5min.
To make the filling, place pork, bean sprouts, cabbage,
spring onions, cornflour, soy sauce and sesame oil in a
bowl and mix to combine.
Place a tablespoon of filling in the centre of each skin
then fold in the sides and roll up tightly.
12
Tantalising appetisers
A l’heure de l’apéritif
Starters
13
Green tomato fritters
American
Serves 4
4 green tomatoes
200g + 3 tbsp sieved plain flour
1 level tsp baking powder
1 pinch of salt
1 pinch of Cayenne pepper
3 tbsp olive oil
Oil for frying
Sauce
50ml single cream
200g well-drained fromage frais
1 tsp paprika
1 pinch of grated nutmeg
2 pinches of Cayenne pepper
Salt and pepper
Preparation: 20min.
Resting time: 1 hr
Cooking: 4 to 5min. per batch
Prepare the batter: combine the flour, baking powder,
salt and cayenne pepper in a large bowl. Add the oil
and gradually mix in 250ml of tepid water. Whisk until
the batter is smooth and leave to stand for an hour at
room temperature.
Meanwhile, prepare the sauce. Whisk the fromage
frais and cream together. Season with nutmeg,
paprika, cayenne, salt and pepper and transfer to the
refrigerator.
Wash the tomatoes and remove the stalks. Pat dry and
cut into slices approx 4mm thick. Using a fork, coat
both sides of each tomato slice with flour and then with
batter. Sprinkle 3 tablespoons of flour onto a plate.
Heat the Deep Fryer to 175°C. Fry in small batches for
4 to 5 minutes, to prevent them from sticking to each
other, turning them over halfway through, so that both
sides are evenly coloured. Remove from the oil when
cooked and drain using kitchen paper. Keep warm
while frying the remaining batch(es).
Serve hot with the chilled sauce, accompanied by
grilled bacon and thin slices of fennel.
14
Starters
Light mushroom fritters
Vietnamese
Serves 4
350g small, fresh button
mushrooms
60g cornflour
60g flour
1 tsp thyme
1 pinch of paprika
1 pinch of salt
½ tsp dried yeast
85ml light beer
1 tbsp toasted sesame seed oil
1 egg white
Oil for frying
Preparation: 20min.
Resting time: approx. 1 hr
Cooking: 3 to 4min. per batch
Sprinkle the yeast into 85ml of hand-hot water and stir
until it has completely dissolved. Leave for 10 minutes
until the mixture has formed a frothy head.
Sieve together the cornflour, flour, thyme, paprika and
salt. Hollow out the centre of the mixture and pour in the
yeast. Stir vigorously to prevent the formation of lumps.
Add the beer and sesame oil and beat until the batter is
smooth. Depending on the thickness of the mixture, you
may need to add a little more liquid. Leave to rest at
room temperature for 30 to 60 minutes.
Just before using the batter, fold in the beaten egg
white. Briefly wash the mushrooms, remove their stalks
and gently pat them dry.
Heat the Deep Fryer to 170° C. Coat the mushrooms
in batter and fry them small batches for 3 to 4 minutes
until golden brown. Drain in the basket, then on kitchen
paper. Keep warm while frying the remaining batch(es).
Serve hot.
Starters
15
Mixed Vegetable Tempura
Japanese
Serves 4
½ head broccoli, broken into florets
½ small head cauliflower, broken
into florets
1 onion, sliced in rings
1 or 2 courgette(s), sliced
1 or 2 carrot(s), sliced
Oil for frying
For the Batter
250g self-raising flour
2 tsp ground or crushed
coriander seeds
Pinch of Cayenne pepper
¼ tsp ground cumin
¾ tsp sea salt
Fizzy cold water, as needed
2 free-range eggs
Cheese cigars
Moroccan
Preparation: 30-40min.
Cooking: 3 to 4min. per batch
First make the batter. Place the eggs, flour and all the
spices into a bowl and whisk until thoroughly combined.
Whilst whisking, gradually add sparkling water until an
ideal batter consistency is formed.
Blanch the broccoli and cauliflower and drain well.
Dip the vegetables into the batter and roll them around
until evenly coated.
Heat the oil to 180° C. When the oil is hot, deep-fry
a few at a time. They should float to the top and turn
golden brown within 3-4 minutes. Drain in the basket
and then on kitchen paper.
To keep the vegetables warm, place them in the oven on
a low heat while frying the remaining batches.
Serve hot.
Serves 4
6 sheets filo pastry
200g fresh goat’s cheese
2 tbsp chopped mint
2 tbsp chopped chives
2 tbsp flat leafed parsley
1 egg + 1 egg yolk
Salt and pepper
Oil for frying
16
Starters
Preparation: 20min.
Cooking: 3 to 4min. per batch
Combine the cheese, beaten egg, herbs, salt and
pepper and mash together.
Lay the sheets of pastry flat and cut in half. Place a
tablespoon of the cheese mixture along the length of
each sheet, then fold over the ends and roll up into a
cigar shape. Seal with the beaten egg yolk, using a
pastry brush.
Heat the Deep Fryer to 180° C. Fry the cigars in small
batches until golden brown for 3 to 4 minutes. Drain
in the basket, then on kitchen paper. Keep warm while
frying the remaining batch(es).
Serve hot, preferably on a salad of grated carrot and
celeriac.
Deep-fried prawn canapés
Vietnamese
Serves 4
175g prawns, cooked and peeled
1 egg
1 small onion
2 cloves garlic
20g fresh ginger
1 tbsp Vietnamese fish sauce
(or Thai nam pla)
1 tsp cornflour
1 stick French bread
1 tbsp sesame seeds
Pepper
1 lettuce heart
Oil for frying
Sauce
2 tbsp fish sauce
2 tbsp lemon juice
1 small chilli pepper
1 tbsp chopped mint
1 tbsp chopped coriander
Preparation: 15min.
Cooking: 5 to 6min. per batch
Peel the garlic cloves and the onion. Place them in a
food processor along with the prawns and process until
you have obtained a smooth paste. Transfer the mixture
to a bowl and add the egg, fish sauce and the cornflour
and mix together.
Peel and grate the ginger. Add to the mixture. Cut the
French bread into slices 1.5 cm thick.
Heat the Deep Fryer to 170° C. Spread a teaspoonful
of paste onto each slice of bread and sprinkle with
sesame seeds. Fry the canapés in small batches for 2
to 3 minutes on each side, drain on kitchen paper and
arrange on a serving dish. Keep warm while frying the
remaining batch(es).
Prepare the sauce: pour the fish sauce into a bowl and
add two tablespoons of water, lemon juice, chopped
chilli pepper and the herbs. Divide this sauce between 4
small bowls. Put the lettuce on a plate. Eat the canapés
rolled in lettuce leaves and dipped in the sauce.
Starters
17
Deep Fried Mozzarella
Italian
Serves 4
500g mozzarella cheese
3 eggs beaten
100g Flour
200g Bread crumbs
Parsley, chopped
Preparation: 10min.
Resting time: 15min.
Cooking: 2 to 3min. per batch
Cut the mozzarella into sticks about 3-inch long and
½-inch thick.
Combine the bread crumbs and chopped parsley in a
small bowl.
Beat the eggs together in another.
Place the flour on a plate and thoroughly coat the cheese
sticks shaking off any excess. Dip the mozzarella sticks
in the beaten egg, coating thoroughly, and then coat
them in bread crumbs. Press lightly to ensure an even
coating.
Refrigerate for 15 minutes to allow the breadcrumbs
to set.
Meanwhile, heat the fryer to 180° C. One by one, place
the mozzarella sticks into the deep fryer and cook for
about 2-3 minutes or until the coating is golden brown.
Once cooked, drain in the basket and then on kitchen
paper. Keep warm while frying the remaining batch(es).
Serve hot with your choice of dip.
18
18
Starters
A l’heure de l’apéritif
Vegetables
Vegetable samosas
Indian
Serves 4
2 small cooked potatoes
100g cooked peas
1 tbsp oil
1 tsp garam masala
¼ tsp fresh grated ginger
6 cardamon pods
Salt and pepper
Oil for frying
Dough
200g + 20g flour
100g softened butter
2 pinches of cumin
Preparation: 25min.
Resting time: 30min.
Cooking: 5min. + 5 to 6min. per batch
Prepare the dough: mix the flour, cumin and butter
with your fingertips to obtain a grainy dough. Bind
with approximately 4 tablespoons of water, so that the
dough is smooth and pliant but does not stick to the
fingers. Roll into a ball, wrap in cling film and leave to
rest for 30 minutes.
Remove the tiny dark, aromatic seeds from the
cardamon pods. Peel the potatoes and cut into pieces.
In a frying pan, heat a tablespoon of oil and fry all the
spices for a minute, stirring with a wooden spoon. Add
the peas and potatoes, salt and pepper. Fry gently for
2 minutes, continuing to stir. Remove from the heat and
leave to cool.
Dust the work surface with flour and roll out the pastry
to a thickness of 3mm. Cut out twelve 8 cm circles, place
a teaspoon of filling in the centre of each one. Dampen
the edges, gather them up at the top to form a cone and
pinch the edges together to seal them.
Heat the Deep Fryer to 175° C. Cook the samosas in
batches for 5 to 6 minutes until golden brown. Drain
in the basket, then on kitchen paper. Keep warm while
frying the remaining batch(es).
Serve hot, with mango chutney.
20
Vegetables
Arancini, or risotto croquettes
Italian
Serves 4
175g Arborio rice for risotto
(if unavailable, unrinsed
short-grain rice)
1 onion, peeled and chopped
1 egg
75ml white wine
1 chicken or vegetable stock cube
125g mozzarella, drained, dried
and diced
50g grated parmesan
20g butter
1 tbsp olive oil
Salt and pepper
Oil for frying
Batter
1 egg
50g + 20g flour
50g breadcrumbs
Salt and pepper
Preparation: 30min.
Cooking: 20min. + 7min. per batch
Cook the chopped onion in a deep frying pan with 10g
of butter and the olive oil until it becomes translucent.
Add the rice and stir until it, too, becomes translucent.
Pour in the wine and cook over a low heat until it is
absorbed by the rice. Dissolve the stock cube in 400ml
of hot water, then add this liquid to the rice, a third at a
time, until all the liquid is absorbed.
Remove from the heat and add 10g of butter and 25g
of parmesan to the rice. Cover and leave until the rice
is lukewarm. Beat the egg, then mix thoroughly with
the mozzarella and the remaining 25g of parmesan,
together with a little salt and some pepper. Spread the
lukewarm rice out on a flat dish and leave to cool.
Lay a sheet of aluminium foil over your work surface
and dust with 20g of flour. With damp hands, make
8 balls of rice, each the size of a mandarin orange.
Hollow out the centre and fill with the egg + mozzarella
mixture using a teaspoon. Reshape the balls, pushing
the edges together to seal in the stuffing. As soon as
each one is finished, place it on the floured surface,
leaving plenty of space between each one.
Tip the breadcrumbs into a small bowl. In another bowl,
beat the egg with salt and pepper and a tablespoon of
water. Put the remaining 50g of flour in a third bowl.
Roll the croquettes in the flour, then the eggs and finally
the breadcrumbs. Heat the Deep Fryer to 180° C. Cook
in small batches until golden brown for about 7 minutes,
turning them over halfway through. Drain them in the
basket, then on kitchen paper. Keep warm while frying
the remaining batch(es).
Serve hot.
Vegetables
21
French fries
French
Serves 4
Large firm-textured potatoes
(e.g. Maris Piper, King Edward,
Désirée, Romano or Bintje)
Table salt
Groundnut oil for frying
Recommended maximum
capacity
Pro 500: 1,3 kg.
Pro 350: 900g.
Preparation: 20min.
Cooking: 8 to 12min.
Peel the potatoes. Square off four sides of each potato
and cut into 1 cm slices. Stack the slices 2 or 3 at a time
and cut into 1 cm sticks. Wash them in hot water and
rinse in cold water to get rid of any excess starch. Drain
thoroughly then tip into a clean tea towel and shake to
remove any retained water.
Heat the Deep Fryer to 180° C. Fill the basket two-thirds
full with French fries, lower into the oil and cook for
about 6 minutes. The fries should remain soft and white.
Drain, lifting the basket onto the hook.
After the fries are drained immerse the French fries in
the hot oil again for about 2 minutes until the oil stops
boiling, remembering to move them around during the
cooking. The French fries should be soft on the inside
and golden, crisp and slightly puffy on the outside.
Drain by lifting the basket onto the hook.
If the fries go cold, immerse them in the hot oil again for
1 minute before serving.
Serve piping hot, sprinkled with salt.
22
Vegetables
Chickpea fritters
Moroccan
Serves 4
1 large tin or 2 medium-sized
tins of chickpeas in brine (i.e.
350g net weight)
2garlic cloves
4 onions
1 tbsp cumin
1 tbsp ground coriander
2 tbsp fresh chopped coriander
1 egg
2 tbsp flour
Salt and pepper
2 limes
Oil for frying
Preparation: 15min.
Resting time: 30min.
Cooking: 4min. per batch
Drain the chickpeas. Peel the garlic, removing the shoot
in the centre. Peel and chop the onions.
Blend the chickpeas with the garlic, onion, cumin,
ground coriander and 1 tablespoon of fresh coriander,
egg and flour. Do this in several stages, as the chickpeas
tend to stick together. Add a generous dose of salt and
pepper.
Pour the mixture into a large bowl and leave in the
refrigerator for 30 minutes.
Heat your Deep Fryer to 180° C. Using a teaspoon,
take small quantities of the mixture and fry them in
small batches for approximately 4 minutes. Drain in the
basket, then on kitchen paper. Keep warm while frying
the remaining batch(es).
Arrange the fritters on a serving dish and decorate
with slices of lime. Sprinkle with the remaining fresh
chopped coriander.
24
Vegetables
Vegetable crisps
Serves 4
4 potatoes
2 courgettes
4 turnips
Oil for frying
Salt & pepper
Preparation: 15min.
Cooking: 5min. per batch
Wash the vegetables.
Peel the turnips and potatoes.
Top and tail the courgettes. Slice the vegetables 2mm
thick.
Heat the oil in your deep fryer. As soon as it is hot,
fry the vegetables. Drain them on kitchen paper before
transferring to a serving dish. Season.
Serve immediately.
These crisps are perfect with roast pork, veal or chicken.
This also works well with beetroot, sweet potato and
parsnip.
Vegetables
25
Onion rings
American
Serves 4
110g self-raising flour
Water, to mix
1 onion, sliced
For the ketchup
4 kg ripe tomatoes
300ml clear, pickling malt vinegar
200g caster sugar
8 cloves
1 tsp ground ginger
1 tsp grated nutmeg
½ tsp white peppercorns
2-3 bay leaves
1 tsp salt
Oil for frying
Preparation: 20min.
Cooking: 2 to 3min. per batch
Mix together the flour and water to make the batter.
Heat the oil. One at a time, dip the onion rings into the
batter and then drop into the hot oil for 2-3 minutes or
until crisp and golden brown.
Drain in the basket and then on kitchen paper.
For the sauce, place all of the ingredients in a saucepan
and bring to the boil over a medium heat.
Let simmer for 2-3 minutes. Using a hand blender,
blend ingredients until smooth.
Serve with the onion rings.
To make the sauce
Chop the tomatoes and place them in a preserving pan
with the rest of the ingredients and leave to infuse for
30 minutes. Bring to the boil, reduce to a simmer and
bubble gently on a low heat for about 30 minutes.
Remove from the heat and allow to cool for a few
minutes. When cool, transfer the mixture to a food
processor and blend until smooth. Tip the mixture
through a sieve, leaving the debris and spices behind.
Adjust the seasoning. Return the purée to the pan and
bring back to the boil, turn down to a simmer, and
reduce to a rich, thick sauce.
26
If you find the ketchup is too thin once cold, add half a
teaspoon of corn flour mixed to a paste with water and
return to the heat until the desired thickness is reached.
Vegetables
Seafood
Traditional Fish and Chips
Serves 4
700g cod fillets, skinned
For the batter
75g cup plain flour
1 egg yolk
2 tsp oil
175ml water
Salt
Oil for frying
Preparation: 30min.
Cooking: 5min. per batch
To make the chips, please refer to the recipe on page
24. Meanwhile, heat the deep fryer to 170° C.
To make the batter, sift the flour in to a bowl. Add a
pinch of salt. Make a well in the middle of the flour and
place the egg yolk in the mixture. Add the oil and a
little water. Mix the egg yolk in with the water and oil,
then fold in the surrounding flour until a smooth batter
is formed.
Dip the fish fillets into the batter turning them to ensure
they are evenly coated. Allow any excess batter to drip
off before lowering them into the hot oil.
Cook the fillets for approximately 5 minutes. Turn once
to ensure that the batter browns evenly. Once the batter
is crisp and golden, remove the fish from the oil and
drain in the basket and then on kitchen paper.
Serve with chips and a slice of lemon.
28
Seafood
Crab croquettes
English
Serves 4
240g crab meat
45g butter
2 rusks
2 eggs
2 tsp mustard
2 pinchs of Cayenne pepper
1 bunch parsley
2 tbsp Worcester sauce
2 tbsp mayonnaise
Bread crumbs
Salt
Oil for frying
Preparation: 15min.
Resting time: 30min
Cooking: 10min. per batch
Break up the rusks and place them in a food processor.
Process until the rusks are reduced to crumbs, then add
the parsley, Worcester sauce, mustard and mayonnaise.
Add the eggs, followed by the crabmeat. Blend.
Season generously.
Shape the mixture into cakes 3 cm in diameter. Chill for
30 minutes.
Heat the deep fryer to 170° C.
Spread the breadcrumbs on a plate and roll the
croquettes in them.
Cook the croquettes for approximately 10 minutes until
they are nicely browned on all sides.
Serve with slices of lemon and a salad of french beans.
Seafood
29
Mediterranean prawns
French
Serves 4
16 tiger prawn tails
100g + 20g flour
1 egg yolk
Juice of 1 lemon
Salt
Oil for frying
Deep-fried fish
Serves 4
600 g whitebait
Plain flour
Salt
Oil for frying
Preparation: 20min.
Cooking: 3min. per batch
Peel the prawns and discard the head section. Make
slits along the underside of the tails to prevent them
from curling up during cooking.
In a bowl, beat 150ml of cold water with the egg yolk,
flour and salt. Mix together quickly to prevent the batter
from becoming too heavy.
Place the remaining 20g of flour in a dish and coat the
prawn tails in it before dipping them into the egg batter.
Heat the Deep Fryer to 180° C. Cook the prawns in
two batches for about 3 minutes. Drain in the basket,
then on kitchen paper. Keep warm while frying the
remaining batch.
Serve hot, with a squeeze of lemon juice.
Preparation: 10 min.
Cooking: 10 min. per batch
Heat your deep fryer to 180° C.
Tip some flour onto a plate and coat the fish in it,
shaking off any excess.
Fry the whitebait in small batches for approximately 10
minutes at a time. Drain in the fryer basket, then on
kitchen paper. Keep warm while the remaining batches
are being cooked.
As the whitebait can be cooked whole and ungutted, is
best to use small ones (max. length 6 cm).
30
Serve with tartare sauce and a mixed green salad.
Seafood
Meat
Meat parcels
Serves 4
8 sheets filo pastry
300g minced meat
1 chopped onion
2 diced tomatoes
8 cheese slices
1 pinch of cinnamon
1 egg
Salt & pepper
Oil for frying
Preparation: 20min.
Cooking: 5min. per batch
Combine the minced meat and onion in a bowl or
food processor, then add the egg, cinnamon, salt and
pepper. Fry the mixture in a frying pan for 10 minutes,
until the meat is cooked. Leave to cool.
Heat your deep fryer to 180° C.
To make a parcel, lay a sheet of filo pastry flat on the
worktop, place a cheese slice in the middle, then top it
with some of the meat mixture and some diced tomato.
Fold over the sides to form a rectangle.
Fry the parcels two at a time for approximately 5
minutes Drain in the basket, then on kitchen paper.
Keep warm while the other parcels are being cooked.
32
Meat
Meat fondue
French
Serves 4
1kg thick-cut prime steak
Assortment of sauces (tartare, red
wine, mustard, bearnaise, aioli,
barbecue, pepper, etc.)
Oil for frying
Preparation: 5min.
Cooking: 1min. per batch
At the last moment (so that the blood stays in the meat),
cut the steak into chunks all the same size.
Heat the Deep Fryer to 170° C. Cook the meat in
small batches for between 45 seconds and one minute,
according to taste. Drain in the basket, then on kitchen
paper. Keep warm while frying the remaining batch(es).
Serve hot with a variety of sauces, French fries or potato
crisps.
Meat
33
Pork in sweet and sour sauce
Chinese
Serves 4
600g loin of pork, cut into strips
1 egg
2 tbsp cornflour
2 tbsp flour
1 tbsp groundnut oil
Sweet-and-sour sauce
2 garlic cloves
4 spring onions
1 green pepper
3 tbsp cornflour
4 tbsp groundnut oil
100ml chicken stock
3 tbsp demerara sugar
4 tbsp white wine vinegar
1 tbsp soy sauce
Salt and pepper
Oil for frying
Preparation: 20min.
Cooking: 20min. + 7 to 8min. per batch
To prepare the sauce: slice the green part of the onions,
peel the garlic cloves, removing the shoot and chop
finely. Wash the pepper, remove the seeds and cut into
pieces. Fry the pepper in a tablespoon of hot oil over a
moderate heat. When the peppers start to brown, add
the garlic, stir and lower the heat. Add the green of the
onions, stir, sprinkle in the sugar, mix and cook for 30
seconds. Add the soy sauce. Add the vinegar a minute
later, then the chicken stock and leave to simmer.
To prepare the batter, mix together the lightly beaten
egg, flour and 2 tablespoons of cornflour diluted in 4
tablespoons of water or chicken stock. Set aside.
Heat your Deep Fryer to 170° C, dip the strips of pork
in the batter, coating them thoroughly. Fry in small
batches for about 3 or 4 minutes on each side, drain
in the basket then on kitchen paper. Keep warm while
frying the remaining batch(es).
Finish the sauce. In a bowl, dilute 2 tablespoons of
cornflour in cold water or stock. Add the white part of
the onions to the contents of the pan, followed by the
diluted cornflour, stirring for 3 minutes until the sauce
thickens. Season with salt and pepper.
Serve the pork hot, coated in sauce, with mangetout
peas.
34
Meat
Desserts
Ice cream fritters
Party
Serves 4
500ml chocolate ice cream
(slightly soft)
100g flour
1 egg
120g desiccated coconut
Oil for frying
Preparation: 20min.
Cooking: 1 to 2min.
Refrigeration: 3 hrs + overnight (prepare the day before so
that the coconut coating does not disintegrate)
Using an ice cream scoop, form 4 large balls of ice
cream. Place each ball in the centre of a piece of cling
film, bring the corners together and twist tightly, in order
to shape the ice cream into perfect spheres. Return to
the freezer for 2 hours.
Using a whisk, mix the egg with 75g of flour, then add
just enough water to obtain a thick batter. Cover and
leave to stand at room temperature.
Sprinkle the coconut and remaining 25g of flour onto
two flat plates. Unwrap the ice cream balls. Roll them in
the flour, then the batter and finally the coconut, moving
them round with a fork to coat them thoroughly. Wrap
up again and put back into the freezer. After an hour,
repeat the whole operation, unwrapping them, rolling
them in the flour, batter and coconut. This time, leave
them in the freezer overnight.
The next day, when you are ready to serve, heat the
deep fryer to 180° C. Place the fritters in the basket,
lower them into the oil and cook for 1 to 2 minutes until
the coating is golden brown. Drain in the basket, then
on kitchen paper.
Serve straightaway.
36
Desserts
Sweet fritters
Party
Serves 4
250ml milk
80g groundnut oil
2 sugar lumps
1 tbsp orange flower water
150g flour
3 eggs
½ tsp baking powder
Salt
Icing sugar
Selection of jams
Oil for frying
Preparation: 15min.
Cooking: 5min. + 4 to 5min. per batch
Heat the milk with the 80g of oil, the sugar lumps, a
pinch of salt and the orange flower water. As soon it
comes to the boil, remove from the heat and add the
flour, stirring vigorously with a wooden spatula. Return
briefly to the heat, continuing to stir all the time. Remove
from the heat and continue stirring a little longer.
Add the eggs, one at a time, until the dough reaches a
smooth consistency. Add the baking powder and stir
vigorously.
Heat the Deep Fryer to 170° C. Shape the dough into
balls using a spoon. Lower the fritters into the oil, five at
a time, and cook for 4 to 5 minutes or, if you prefer a
crispier result, 7 to 8 minutes.
When the fritters have risen well and turned golden
brown, drain in the basket, then on kitchen paper, place
in a dish and sprinkle with icing sugar. Keep warm
while frying the remaining batch(es).
Serve hot with a choice of jams.
Desserts
37
Cinnamon doughnuts
Serves 4
2 eggs
100g caster sugar
100ml soured cream
350g plain flour
2½ tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
¼ tsp ground cinnamon
4 tbsp caster sugar mixed
with 1 tsp ground cinnamon
Oil for frying
Preparation: 20min.
Cooking: 2min. per batch
Whisk together the eggs and sugar until frothy, then stir
in the soured cream. Using a sieve, sift the flour, baking
powder, bicarbonate of soda, salt and cinnamon into
the mixture. Mix until everything comes together to form
a sticky dough. Transfer to a lightly floured surface and
knead briefly until the dough becomes soft and smooth
in texture.
Roll the dough until it’s about 5mm thick. Cut out circles
in the dough using a pastry cutter, approximately
7.5-9 cm diameter. In the centre of each one, cut a
smaller circle approximately 2.5 cm in diameter. Transfer
the rings and centre circles to a piece of greaseproof
paper and repeat until all the dough is used.
Heat plenty of oil in the deep fryer to 180° C.
In batches, place a few doughnut rings and the centre
circles into the oil and fry for about 2 minutes or until
golden brown. Once cooked, drain in the basket and
then on kitchen paper, then toss in the sugar and
cinnamon.
Serve hot for a better flavour.
38
Desserts
Appetisers
Prawn acras ............................................................. 12
Spring rolls ............................................................... 12
Starters
Green tomato fritters.................................................. 14
Light mushroom fritters ............................................... 15
Mixed Vegetable Tempura .......................................... 16
Cheese cigars ........................................................... 16
Deep-fried prawn canapés ......................................... 17
Deep Fried Mozzarella .............................................. 18
Vegetables
Vegetable samosas .................................................... 20
Arancini, or risotto croquettes .................................... 21
French fries ............................................................... 22
Chickpea fritters ........................................................ 24
Vegetable crisps ........................................................ 25
Onion rings .............................................................. 26
Seafood
Traditional Fish and Chips .......................................... 28
Crab croquettes......................................................... 29
Mediterranean prawns .............................................. 30
Deep-fried fish .......................................................... 30
Meat
Meat parcels ............................................................. 32
Meat fondue ............................................................. 33
Pork in sweet and sour sauce ..................................... 34
Desserts
Ice cream fritters ........................................................ 36
Sweet fritters ............................................................. 37
Cinnamon doughnuts ................................................ 38
Recipe index
39
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please contact your local council or your household waste disposal service.
Réf. : 460 042 - 03/2013
We reserve the right to alter at any time without notice the technical specifications of this appliance.
None of the information contained in this document is of a contractual nature. Modifications may be made at any time.
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