Deep Fat Fryers

lostinrates

My DH bought a deep fat fryer a couple of weeks ago.

I expect it will be used twice a year. My aunt is relieved because it will make some things we make annually easier. This really boils ( fries? ) down to doughnuts. Once a year. Though DH did make some already. He also made a fritto misto in there, calimari, prawns, whitebait, sliced lemons all tossed in corn flour and fried , separate
Y, in batches. I do not expect it to be something we use a lot, we don't eat chips more than once or twice a year and I have never fried them,so that will be fun. it does feel safer than frying in a wok or deep pan.

meritaten

if you fry at the correct temperature then the food should be no more fatty than spraying with oil and baking in the oven. logically, frying at high temperature 'seals' the food, and draining then removes excess oil.

LameWolf

We use ours for chips (made from actual spuds:D ) and also other root veggies like parsnips and carrots. We don't have roast meat (I'm vegetarian and can't cope with cooking meat) so deep frying in sunflower oil saves putting the oven on for "roasties".

Mr LW changes the oil every so often, and I use the old oil for doing veggie toad-in-the-hole, as it's the only way I've found to make the batter not stick to the tin (lard not being an option for me).

gemnomnom

We own one (DH was a fan of them from way back in the day. Myself personally I had never owned one) and you can use it for just about anything. Except Yorkshrie puddings, I have found out