cooking easier, cooking better - …deep fryer easy spice blends professional frying system recipes,...

COOKING EASIER, COOKING BETTER3-in-1 COOKING SYSTEM INSPIRATION GUIDE

NINJA® PROFESSIONAL FRYING SYSTEM

INSPIRING HEALTHIER LIVINGEASy ANd dELIcIouS REcIPES

congratulationsYou’ve just purchased the ninja®

Professional Frying system

The Ninja® Professional Frying System is a convenient, simple way to cook delicious,

classic and even healthy dishes. Your Ninja® Professional Frying System is engineered

to exhibit optimum performance by frying food QUICKLY. This recipe guidebook hopes

to inspire you with some easy ways to create fun, delicious dishes as well as Healthy

Hints and Tips to create your own personal favorite recipes.

The Ninja® Professional Frying System

HEALTHIER! Faster cooking and enhanced temperature control help decrease excess oil absorption.

FASTER! Advanced heating element provides quick heating and fast oil temperature recovery to cook food faster.

CRISPIERCooks food to a delicous, crispy texture for professional results every time.

CAPACITYCooks up to 3.2 lbs of food in one batch, using less oil.

WE WANT TO HEAR FROM YOU!Go to www.ninjafryingsytem.com to rate and review the product and get delicious recipes, share tips and ideas. Become part of our NINJA family!

Professional Frying System

Tips and Guide• Whenfryingbatteredfoods,lowertheemptyfryerbasketintotheoil.Thenslowlylowerfoodintothefryerbasketonepieceatatimeusingtongs.Thiswillhelpthebattertoformacrustandpreventthefood from sticking to the basket.

• Whenfryingfrozenfoods,fillthefryerbasketwithfood,insertthebasketlid,lowerintooilandcoverwithfryercovertominimizeoilsplattering.

• Donotoverfillbasketorincreasecookingtimeasfoodmaysticktogetherandnotcookproperly.

• Cookingoil,evenunused,hasalimitedshelflife.Itoxidizeswithexposuretoair,sunlight,andelevatedtemperatures,whichlowersthequalityoftheoil.

• Oilwillabsorbfoodflavors,soit’sagoodideatolabeltheoilstoragecontainerwiththetypeoffoodtheoilwaslastusedtocook.Forexample,don’tfryadessertinoilpreviouslyusedforcookingfish.

• Forbestfoodresults,changeoilandcleantheoilreservior,fryerbasketandcontrolpaneloften.

TypesofOiltoUse:Alwaysuseoilwithahighsmokepointsuchas:vegetable,canolaorpeanutoil.OliveOilorExtra-VirginOliveOilshouldnotbeusedinyourfryerduetotheirlowsmokepoints.Being able to cook at a high temperature ensures the best results, speedy frying, and searing of the exterior of foods to help retain their juices.

QU

ICK

STA

RT G

UID

E

QU

ICK

STA

RT G

UID

E

Getting Started:

1. Place the oil reservoir in the frying system housing 2. Placethecontrolpanelintheoilreservoirandaddoiltothefillline

3. Attachthemagneticsafetypowercordtothefryerandplug into an outlet

4. Attach the basket handle to the basket

QUICK START GUIDE

TIP

S A

ND

GU

IDE

1. PresstheTIMEbuttontoenterdesiredfrytime

Preheating: Cooking Frozen Foods:

2. PresstheTEMPbuttontoenterthedesiredtemperature

3. PresstheSTART/STOPbutton 4. Whentheoilhasreachedthedesiredtemperatureareadyiconwillappearandabeepwillsound

3. Placefryercoveroverbasketandslowlylowerthefryer basket into the oil

2. Place basket lid into the designated groove in the fryer basket

1. Loadthefryerbasketwithfood

QU

ICK

STA

RT G

UID

E

QUICK START GUIDE QUICK START GUIDE

AfterFrying:

1.Whenfoodhasreacheddesiredcolor,slowlyliftthebasketandplaceitontotherestpositionontheedgeofthefryerfor 10 seconds to drain excess oil.

2.Removethefryerbasketandthebasketlid,andunloadfoodontoaplate.Usepapertowelsonaplate to absorb excess oil.

3.Detachthemagneticplugfromthebackofthefryer.

4.Allowoiltocooltoroomtemperaturebeforefiltering,discarding,orstoringtheoil(approximately2-3hours)

5.Removeoilreservoirfromunitandattachthepourspout.Pouroilintoanappropriatecontainer.

1.Slowlyraisefryerbasketfromtheoil

Removing Food:

2. Place the basket on the rest position to let food drain forafewminutesbeforeserving

Cooking Battered Foods:

1. Place the fryer basket in the oil

2. Usingtongsandhighmitts,individuallyaddpiecesoffoodtotheoil and hold for 3 seconds before releasing

3. Whenallfoodisadded,attachbasketlidtothefryerbasket

QU

ICK

STA

RT G

UID

E

TIP

S A

ND

GU

IDE

QUICK START GUIDE QUICK START GUIDE

DEEP FRYEREasy Spice Blends

Professional Frying SystemRECIPES, HEALTHY HINTS AND TIPS

Preheat fryer to 375oF.Placetheflour,cornstarch,bakingpowderandwaterinamixingbowl.Seasonwithsalt,pepperandspices,andmixuntil all of the ingredients are thoroughly combined. Pat dry then dip each piece of food you are frying into the batter, ensuring that the foodisevenlycoatedandallowingexcessbattertodripoff.Placethefryerbasketintheoil.Usingtongs,dipthebatteredfoodintothehotoilforabout10secondsandthenreleaseit.Thisallowsthefoodtoform a crust, preventing it from sticking to the basket. Add remaining piecesoffoodoneatatime,beingcarefulnottoovercrowdthepot.Place the basket lid on the basket. Fry until the food has reached a goldenbrowncolor,3-5minutes.Removethefoodandplaceonaplatelinedwithpapertowelsoracoolingrack.Serveimmediately.

TIP

S A

ND

GU

IDE

CO

OK

ING

GU

IDE

1cupall-purposeflour

1½cupscoldsodaortapwater

½ cup cornstarch

2teaspoonsbakingpowder

1teaspoondriedredpepperflakes

½teaspoongarlicpowder

½ teaspoon kosher salt

Fresh ground black pepper

Frying BatterUse this flavorful, versatilebatter to fry chicken cutlets, vegetables and fish. To ensure even cooking, make sure all of the food you will be frying is of similar size and thickness.

Dill Pickle Spice Blend• ½teaspoongarlicpowder• ½ teaspoon dry mustard• ¼ teaspoon cumin• 1teaspoondrieddill• ½ teaspoon kosher

South of the Border Spice Blend• ½ teaspoon paprika• ½teaspoongarlicpowder• ½teaspoonchilipowder• ½teaspoononionpowder• ½ teaspoon kosher salt

Cajun Spice Blend• ½ teaspoon salt• ½teaspoongarlicpowder• ¾ teaspoon paprika• ¼ teaspoon ground black

pepper• ¼teaspoononionpowder• ¼ teaspoon cayenne pepper

• ¼ teaspoon dried oregano• ¼ teaspoon dried thyme• 1/8teaspoonredpepperflakes(optional)

Mediterranean Spice Blend

• ½ teaspoon dried basil • ½ teaspoon dried marjoram • ¼teaspoongarlicpowder• ¼ teaspoon oregano• ¼ teaspoon thyme• ¼ teaspoon mint

Herbs de Provence Spice Blend• ½ teaspoon thyme• ½ teaspoon rosemary• ½ teaspoon marjoram• 1/8 teaspoon lavender

These easy spice blends add personality to fried foods such as French fries, chicken, fish, vegetable tempura and more. All spice blends should be stored in an airtight container.

INGREDIENTS

Recipe Guide for Delicious Recipes!

Main Courses

8 English Pub Cod with Fresh Tartar Sauce

9 Baja Fish Tacos with Spicy Crema

10 General Tso’s Chicken

11 Light and Fresh Tofu Pad Thai

Appetizers

1 Spanish Eggplant Fritters with Honey

2 Japanese-Style Shrimp with Ginger Chili Sauce

3 New York Style Chicken Wings

4 Southern Onion Rings

5 St. Louis Fried Ravioli

6 Whole Grain Sicilian Arancini with Roasted Red Pepper Sauce

7 Spicy Argentinian Potato Bites with Chimichurri Sauce

Desserts

12 Little Italy Cannoli

13 County Fair Fried Dough

14 Canal Street Spiced Pecans

TIP

S A

ND

GU

IDE

Suggested Frying Guide

SPANISH EGGPLANT FRITTERS WITH HONEY

DIRECTIONS1. Placethespearsinabowlandcoverwiththemilkforanhour,weighingthemdownwithaplatesotheyarefullysubmerged.

2. Preheat fryer to 375°F.

3. Inabowl,mixtheflourwiththesalt.Drainandpattheeggplantdry,anddredgethemintheflourandsalt,shakingoffanyexcessflour.Placeonaplate,andlineanotherplatewithpapertowels.

4. Place the basket in the rest position on the fryer, and layer about halfoftheeggplantintotothefryer.Coverwiththebasketlidandlowerslowlyintotheoil.Fryuntilgoldenbrown,about4minutes.

5. Removeeggplantfromtheoil,andplacetodrainonthepapertowels.Drizzlewithhoneybeforeserving.

INGREDIENTS1 medium eggplant, sliced into long spears, about 2 ½” long and 1/3”

thick1-2cupswholemilk¾cupall-purposeflour½ teaspoon salthoney

Serves4-6

Serving Suggestion TipUsingeggsubstituteforeggsisagreatwaytoreducecalories!

DIRECTIONS1. Preheat fryer to 375°F.

2. Patshrimpdryandplaceinabowl.Seasonwithsaltandpepper.

3. Preparethreesmallbowls.Stirtogethertheflourandpaprikainonebowl;placethebeateneggsinthesecondbowl;andthepankocrumbsinthethird.Lightlydustshrimpinflourmixture,thendipintoegg,andthenintopankobreadcrumbs.Repeatwithalloftheshrimp,andplaceonacleanplate.

4. Lowerbasketintooil.Inbatchesof10,usetongstoslowlyaddeachshrimpintotheoilandfryfor3to4minutes.Drainonpapertowelsandserve.

5. Combineingredientsforsauceinabowlandservewithshrimpfor dipping.

INGREDIENTSShrimp1 pound large shrimp, peeled and

deveined, tails left intact½ teaspoon kosher salt½ teaspoon ground black pepper1cupflour1 teaspoon paprika3eggs,beaten(orsubstitute1/3cupeggsubstitute)

1 cup panko bread crumbs

Ginger chili sauce½ cup mayonnaise2 teaspoons chili sauce such

as Sriracha or Cholula1tablespoonricewine

vinegar½ teaspoon ginger, grated (optional)

JAPANESE-STYLE SHRImP WITH GINGER cHILI SAucEServes6-8

AP

PE

TIZ

ER

S

AN

D S

IDE

S

AP

PE

TIZ

ER

S

AN

D S

IDE

S

1 Tell us what you think! www.ninjafryingsytem.com customer service 1-877-646-5288 2

DIRECTIONS1. Combinefirstfiveingredientsinasaucepanandbringtoaboil.Lowerheat,cover,andsimmersaucefor15minutes.Removefromheatandsetasideinalargebowl.


3. Placebasketinfryer,andcarefullylowerhalfofthewingsintotheoilusingtongs.Fryfor7minutes.Drainonpapertowels.Repeatwithsecondhalfofwings.

4. Addfriedwingstohotsauceandtosstocoatbeforeserving.

INGREDIENTS½ cup hot sauce ¼ cup unsalted butter½teaspoonchilipowder½ teaspoon cumin½finelychoppedhabaneropepper(optional)2poundschickenwings(12to14)

NEW YORk STYLE cHIckEN WINGSServes3-4

Healthy TipServewithcrunchyceleryandcarrot sticks.

DIRECTIONS1. Inalargebowl,combinebuttermilk,2teaspoonssalt,and1

teaspoon pepper. Separate onion rings and coat them in the buttermilk mixture.

2. Whisktogetherflour,2teaspoonssalt,andremainingpepperinashallowbowl.

3. Drainonionringsanddredgeintheflourmixture.Letcoatedonion rings sit for 15 minutes.


5. Fry onion rings in single layer for about 2 minutes.

6. Drainonpapertowelsandserveimmediately.

SOuTHERN ONION RINGS

INGREDIENTS2largevidalia,spanishorsweetonions

cut into ¼ “ slices 2 cups buttermilk4 teaspoons kosher salt, separated2 teaspoons fresh ground black pepper2cupsflour

Serves 4

AP

PE

TIZ

ER

S

AN

D S

IDE

S

AP

PE

TIZ

ER

S

AN

D S

IDE

S


DIRECTIONS1. Preheat fryer to 375°F. 2. Inabowl,stirtogetherrice,scallions,eggsubstitute,parsley,garlicpowder,Parmesancheese,salt,blackpepper,redpepperflakes,andone-quartercupofbreadcrumbs.Placetheremainingbreadcrumbsonashallowplate.

3. Shape1-2tablespoonsofthericemixturearoundeachmozzarellaball,rollinbreadcrumbsandsetaside.Repeatwiththeremainingmozzarellaballs.

4. Fryfor3½minutesoruntilgoldenbrown.Drainonpapertowels.

5. Place roasted red peppers, garlic and lemon juice in blender or foodprocessor.Blendthoroughly,andthendrizzleinoilslowlyuntilwellblended.Seasonwithsaltandpeppertotaste.Servewitharancini.

INGREDIENTSArancini:1 ½cupsinstantbrownrice,cooked and cooled 3 scallions, minced½ cup egg substitute4 tablespoons fresh parsley,

chopped1teaspoongarlicpowder¼ cup grated Parmesan cheese2 teaspoon salt½ teaspoon freshly ground black

pepper

½teaspoonredpepperflakes1 cup breadcrumbs, separated112-ouncecontainermarinatedmozzarellaballs,drained

Roastedredpepperdippingsauce:

¾ cup roasted red peppers peeled

andseeded(about2peppers)½ teaspoon garlic, minced1 tablespoon lemon juice¼-½cupoliveorcanolaoilSalt and freshly ground black

pepper to taste

DIRECTIONS1. Preheat oil to 350°F.

2. Setouttwomediumsizedbowls.Placethebuttermilkinonebowlandthebreadcrumbsintheother.

3. Workinginbatches,dipravioliinbuttermilktocoatcompletely.Allowtheexcessbuttermilktodripbackintothebowl.Dredgeravioli in the breadcrumbs. Place the ravioli on a clean plate, and continuewiththeremainingravioli.

4. Arrangetheravioliinasinglelayerinthefryerbasket,andlowerintotheoil.Fryuntilgoldenbrown,about3minutes.Repeatwithremaining ravioli.

5. Transferthefriedraviolitoaplatelinedwithpapertowels.

6. SprinklewithParmesanandservewithwarmmarinarasauce.

ST. LOuIS FRIEd RAvIOLI A popular snack in St. Louis, these ravioli come together in just minutes and can be servedwithyourfavoritehomemadeorstoreboughtmarinarasauce.

INGREDIENTS1packagefrozencheeseravioli(about20-24)1 cup buttermilk2cupsItalianstylebreadcrumbs¼ cup grated Parmesan cheese2 cups homemade or store bought marinara sauce, heated for

dipping

Tip Tryusingravioliwithdifferentfillingsandpairthemwithothersauces,likespinach ravioli and pesto sauce for dipping.

Serves4-6

WHOLE GRAIN SIcILIAN ARANcINI WITH ROASTEd REd PEPPER SAucE

Healthy TipTypicallymadewithArborio,amediumgrainwhiterice,thishealthierversionusesbrownriceinstead.Ifpreferred, store bought marinara sauce can be used for dipping.

Makes12-14

AP

PE

TIZ

ER

S

AN

D S

IDE

S

AP

PE

TIZ

ER

S

AN

D S

IDE

S


INGREDIENTSPotatoBites:2 cups russet potato cut into 1 to

2” cubes½cupflour1teaspoonpaprika(hot,sweetorsmoked)

1 teaspoon salt

ChimichurriSauce:1cuppackedflatleafparsley,

roughly chopped2 teaspoons dried oregano3 garlic cloves2tablespoonsredwinevinegar1 teaspoon kosher salt¼ teaspoon ground black pepper¼teaspoonredpepperflakes½ cup olive oil

SPIcY ARGENTINEAN POTATO BITES WITH cHImIcHuRRI SAucE

DIRECTIONS1. Preheat fryer to 375°F.

2. Placepotatoesinasaucepanofcoldwaterandbringtoaboil.Lowertosimmerandcookfor5to8minutes.Drainandletcool on a cookie sheet or plate.

3. Inabowl,combineflour,paprikaandsalt.

4. Patpotatoesdrywithapapertowelanddredgeintheflouruntilevenlycovered.Shakeoffanyexcessflour.

5. Place potatoes in a single layer in the frying basket, and fry, covered,for3to4minutesuntilgoldenbrown.Drainonpapertowels.Repeatwithanyremainingpotatoes.

6. Blendparsley,oreganoandgarlicinafoodprocessor.Addvinegar,saltandpeppers.Slowlystreaminoliveoil.

7. Drizzlechimichurrisauceoverpotatoesbeforeserving.

Serves2-4

DIRECTIONS1. Placetartarsauceingredientsinabowlorafoodprocessorandmixuntilingredientsarewellcombined.Setasideinasmallbowl.

2. Preheat fryer to 375°F and place fryer basket in oil.

3. Sift1½cupflourand¼teaspoonsaltintoabowl,thenwhiskinbeer gently until just combined. Stir in remaining ¼ teaspoon salt.

4. Patfishdry.Sprinklefishonbothsideswithsaltandpepper,thendustlightlyinremaining1/2cupflour.Dipfishintothebeerbatter,allowingexcesstodripoff.

5. Slowlylowerhalfofthefishintotheoil,andreleaseafterafewsecondsorwhenacrusthasformed.Fryfishuntildeepgolden,about4to5minutes.Setonaplatelinedwithpapertowel.Repeatwithremainingfish.Servewithtartarsauce.

INGREDIENTSFish2cupsall-purposeflour12ouncescoldbeer(ale)1 teaspoon kosher salt1 ½ pounds haddock or cod fillets,1”thick,pinbonesremoved

Kosher saltFreshly ground black pepper

TartarSauce½ cup mayonnaise2tablespoonsdillpickles,finely

chopped1tablespoonwhitewineor

apple cider vinegar1 tablespoon capers1 teaspoon grainy mustardPinch freshly ground black

pepperKosher salt to taste

ENGLISH PuB cOd WITH FRESH TARTAR SAucE

Serving Suggestion Tip For the classic British Fish and Chips, servewithfrozenorfreshFrenchfriesand tartar sauce.

Serves4-5

AP

PE

TIZ

ER

S

AN

D S

IDE

S

MA

IN C

OU

RS

ES


BAJA FISH TAcOS WITH SPIcY cREmA

INGREDIENTSBattered Fish

1cupflour

2 tablespoons cornstarch

1teaspoonbakingpowder

½ teaspoon kosher salt

1 egg or egg substitute

1 cup light beer

1poundcod,cutinto1oz.portions,about2”longand1”wide

Spicy Crema Sauce

½ cup plain yogurt

½ cup mayonnaise

1 lime, juiced

1 jalapeño pepper, minced

½ teaspoon dried oregano

½ teaspoon ground cumin

1 teaspoon ground cayenne pepper

½ teaspoon salt

1(12ounce)packagecornorflourtortillas

½mediumheadcabbage,finelyshredded

1limecutintowedges(optional)

¼cupchoppedcilantro(optional)

Healthy TipCabbageisfilledwithVitaminC,fiber,potassiumandothernutrients.Tomakethecremalighter,uselowfatyogurtandmayonnaise.

DIRECTIONS1. Preheat fryer to 375°F and place fryer basket in oil.2. Inalargebowl,combineflour,cornstarch,bakingpowderandsalt.Blendeggandbeer,thenquicklystirintotheflourmixture.Somelumpswillremain.

3. Inamediumbowl,mixtogetheryogurtandmayonnaise.Graduallystir in fresh lime juice until consistency is slightly runny. Add jalapeño, oregano, cumin, cayenne and salt. Set aside.

4. Lightlydustfishpiecesintheflourandaddtobatter.Onebatchatatime,removethefishfromthebatterandallowexcesstodripoff.

6. Slowlylowerthefishintotheoil,andreleaseafterafewsecondsorwhenacrusthasformed.Cookforabout3-4minutes.Setonaplatelinedwithpapertowel.

5. Toserve,placefishinatortilla,topwithcabbageanddrizzlewithspicycrema.Servewithlimewedgesandchoppedcilantroifdesired.

Serves3-4

DIRECTIONS1. Preheat fryer to 350°F and place fryer basket in oil.2. Combine all sauce ingredients except for oil, scallions and chilies. Set aside.3. Inalargebowl,combinesoysauce,eggandcornstarchtoformapaste-like

batter. 4. Lowerbasketintooil.Usingmetaltongs,coatchickenpiecesinbatterone

atatimeandslowlylowerintotheoil.5. Frychickenuntilgoldenbrownandcookedthrough,about4½to5

minutes.6. Placechickenonaplatelinedwithpapertowels.7.Inalargeskillet,heatoilonmediumhighheatfor2to3minutes.Add

scallions and chilies and cook until softened, 2 minutes. Add sauce mixture toskilletandbringtoaboil.Cookuntilitresemblesathickglaze,about2minutes.Removechilies.

8. Add chicken and heat through before serving, about 2 minutes.

INGREDIENTSSauce:4 tablespoons cornstarch2tablespoonswater1 teaspoon garlic, minced1/3cupsugar¼ cup soy sauce2tablespoonswhitevinegar2tablespoonswhitewine114.5-ouncecanchickenbroth2 tablespoons vegetable oil2 bunches scallions, sliced4 small dried chilies

Batter:3-3½ pounds boneless,skinless chicken breasts, cut into 1” pieces¼ cup soy sauce1 egg, beaten4 tablespoons cornstarch

GENERAL TSO’S cHIckENA classic favorite Chinese dish children love, just make sure to remove the chilies beforeeating!

Serves4-6

MA

IN C

OU

RS

ES

MA

IN C

OU

RS

ES


DIRECTIONS1. Coverricestickswithhotwaterandletsoftenfor10to15

minutes, stirring occasionally to prevent clumping.2. Preheat fryer to 350°F. 3. Heat peanut oil in a skillet over medium heat and add scallions and garlic.Sautéforabout2minutesoruntilfragrant.Removescallionsandgarlicandplaceinalargebowl.

4. Add eggs to skillet and scramble, using a spoon to break up the eggs.

5. Add scrambled eggs to scallions and garlic. 6. Tosstofuinflourandsalt,andimmediatelyplaceinasinglelayerinthebasketandfryforabout4minutesoruntillightgoldenbrown.Drainonpapertowels.

7. Inasmallbowl,combinefishsauce,sugar,andricewinevinegar.8. Drainnoodles,andcombinewithbeansproutsandsauceinabowl.Gentlystirintofu,andtopwithpeanutsandawedgeoflime.

INGREDIENTSNoodles:4 ounces rice stick noodles 1 to 2 tablespoons peanut oil 1 cup chopped scallions, divided 2 teaspoons minced garlic 2wholeeggs,beaten2tablespoonsfishsauce2 tablespoons sugar1tablespoonricewinevinegar

3 ounces bean sprouts, divided ½ ctup roasted salted peanuts,

chopped, divided 1lime,cutintowedgesTofu:8ouncesextrafirmtofu,cutinto1” cubes½cupflour1 teaspoon kosher salt

LIGHT ANd FRESH TOFu PAd THAIServes2-4

LITTLE ITALY cANNOLI

DIRECTIONS1. Inafoodprocessor,combineflour,sugarandcinnamon.Pulsingbriefly,add

butteruntilitresemblescoarsemeal.Removedoughfromfoodprocessorandplaceinalargebowl.

2. Withafork,stirinliqueur.Formintoaball(doughwillbecrumbly),wrapinplasticwrapandrefrigeratefor1hour.

3. Tomakefilling,combinericotta,mascarpone,sugar,vanillabeans,cinnamon&salt.

4. Preheat fryer to 350°F. 5. Removedoughfromtherefrigerator,anddivideinto6balls.Lightlydustawork

surfacewithflour,androllouteachballtoa 1/16”thickness.Cutdoughwitha4inchcircularcookiecutterorbowl.

6. Formeachdoughcirclearoundacannoliform,overlappingendsandsealingsecurelywiththeeggwash.Brushtheoutsideofeachcannoliwitheggwash.

7. Laycannoliinasinglelayerinthebasket,andlowerintotheoil.Fryuntilgoldenbrown,about2minutes.Allowtocoolcompletelyonaplatelinedwithpapertowels.Removecannolimolds.

8. Usingapastrybagorasmallspoon,fillthefriedcannolishellswiththecheesemixture.Ifyoudon’thaveapastrybag,simplycut¼" corner off of a plastic storagebag,fillthebag,andpipethecheesemixtureintothecannolishell.

9. Sprinklecannoliwithconfectioners’sugarbeforeserving.

INGREDIENTSCannoli:1 ½cupsall-purposeflour1 tablespoon sugar½ teaspoon ground cinnamon2 tablespoons chilled unsalted

butter, cut into cubes½ cup limoncello or orange

liqueur1 egg, beaten

Filling:¾cupwholemilkricotta¾ cup mascarpone cheese½cupconfectioners’sugarSeedsof½avanillabean(split,seedsremoved,discardpod),or 1 ½ teaspoon vanilla extract

¼ teaspoon cinnamon¼ teaspoon of salt

TipFillthesewithcheesefillingjustbefore serving to keep shells crispy.

Serves6-8t

MA

IN C

OU

RS

ES

BR

EA

KFA

ST &

D

ES

SE

RTS


cANAL STREET SPIcEd PEcANS

INGREDIENTS2 cups pecans1/3 cup honey1 tablespoon lemon juice¾ cup granulated sugar1 tablespoon cinnamon

DIRECTIONS1. Blanchpecansinapotofboilingwaterfortwominutes.Drainnutsandblotdrywithpapertowels.Placenutsinabowlandstirinhoneyandlemonjuiceandletmarinatefortwohours.


3. Drainnutsandrollinsugar.Placenutsinbasketandslowlylowerintotheoil.Fryfor2minutes.

4. Removenutsfromoil,spreadonwaxpaperandsprinklewithcinnamon.

5. Allownutstocoolbeforeserving.Serving Suggestion TipChange up spices as desired. For asweetandspicyflavor,omitfive-spicepowderandsubstitutewithcinnamon and cayenne pepper. Cool nutsonwaxpaperaftercookingtoprevent sticking.

13 Tell us what you think! www.ninjafryingsytem.com

BR

EA

KFA

ST &

D

ES

SE

RTS

DIRECTIONS1. Inamixingbowl,pourwarmwateroveryeast.Addsugarandstirtogether;letstandfor10minutes.Addegg,2tablespoonsbutter,milk,flourandsaltandstirtocombineuntildoughbecomeselastic.Brushtopofdoughwithadditionalmeltedbutterandcover.Drapeteatowelovertopofbowlandletrisefor2hours.

2. Punchdowndoughandplaceonacuttingboardorcountertopgenerouslydustedwithflour.Rolloutdoughtoa¼ inch thickness and use a cookie cutter or a drinking glass to cut out the dough.

3. Place pieces of dough on a buttered sheet pan or buttered parchment paper and let rise 1 hour.

4. Preheat fryer to 350°F and place the basket in the oil. 5. Slowlylowerdoughintotheoilandfryfor1½minutes.6. Placedoughonaplatelinedwithpapertowels,andsprinklewithcinnamonandconfectioners’sugarbeforeserving.

INGREDIENTSDough:13-inchroundcookiecutteror

drinking glass2tablespoonswarmwater1 package dry yeast½ cup sugar1 egg, room temperature

3 tablespoons melted butter, separated

1cupwarmmilk3 ½cupsflour½ teaspoon saltCinnamonConfectioners’sugar

cOuNTY FAIR FRIEd dOuGH WhetherFrenchBeignets,SpanishChurros,BulgarianFunnelCakes,ItalianZeppoles,Hushpuppies,ElephantEarsorDoughnuts,simplychangetheshapeofthedoughinthis recipe and use different toppings to suit your mood.

Serves6

customer service 1-877-646-5288 14

BR

EA

KFA

ST &

D

ES

SE

RTS

Serves6-8

We Want to hear from you!Rate and review our product and get

recipes, share tips and ideas!

1-877-646-5288 www.ninjafryingsytem.com

cooking easier, cooking better - …deep fryer easy spice blends professional frying system recipes,...

Documents