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Fry me to the moon! Or at least into a deep-frying frenzy.

OK hounds. After an excessive dining w/end in the city, my man and I decided to live on the healthier side for a while..... so we bought a deep-fryer :-D (it was 25% off, so we couldn't resist).

Kidding aside, what are your favorite deep-fryer recipes? We are frying novices, and are excited to soon be making our own fries, wings, tempura veggies, fish fry, kolokithakia, and whatever else one can toss into hot oil.

I'm interested in any kinds of ideas -- with batter or without.

So what's YOUR favorite way to increase the cholesterol and reduce your life span?

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  1. It's nothing special, sure, but I do love spring rolls (egg rolls? Don't know the difference ...). Grab yourself a "good" recipe (I prefer mine with taro root grated in but everyone has an opinion) and go to town. And the best part is that these things keep really well in the freezer.

    You can even make it vegetarian and pretend virtue. :)

    1 Reply
    1. re: Ali

      Ground pork
      Grated taro
      Grated carrots (squeezed dry)
      Garlic powder
      Fish sauce
      Salt (preferably toasted & ground) + pepper (white is better)
      An egg (or two ... but maybe none)

      Quantity is, sadly, completely dependent on how much you make and how dry your ingredients are and how salty you like things. You want a mix that is very clearly pork with speckles of carrots & taro, and the texture should be akin slightly ... gelatinous, either from any excess liquids from veggies or from the addition of egg.

      Gotta love family recipes, no?

    2. years ago, a restaurant I went to did brie fritters. Basically, a chunk of brie in tempura batter, then served with a fruit-based sauce on the side. Oozey cheesey goodness!

      Doughnuts, of course. And a personal fave (but gotta segregate the oil) are fish filets.

      1. The deep fryer has made my entertaining life so much easier by allowing me to drop a basket of food into the oil and minutes later have hot food to replenish empty platters with my guests hardly missing me. I'm not to keen on battered items since they don't sit out as well, but I do love:
        Scotch eggs, spring rolls, kibbeh, hush puppies, lechon kawali, Momofuku octo vin chicken, croquetas and vinegar-marinated fish (daing).

        5 Replies
            1. re: linguafood

              You meant to say to half of JungMann, "Maraming salamat po!"

              1. re: Sam Fujisaka

                sir, "pinoy kayo?" not surprised that there're other filipino hounds and ikaw rin JungMann - only a true pinoy would know about kropek.

            2. re: JungMann

              Yes, thank YOU!. Tons of good ideas here.

          1. Crispy Chicken Flautas

            1 (12 oz can) (or 1-1/2 cups) shredded cooked chicken - drained
            1/2 cup pepper jack cheese, grated
            1/2 cup finely diced onions
            1/4 cup prepared Salsa Verde
            1/2 tsp ground cumin
            2 tsp garlic powder
            1 tsp liquid smoke - mesquite flavor
            12 flour tortillas
            4 cups cooking oil
            1/2 cup Thai Mae Ploy Sweet Chili Sauce for dipping (optional)


            1. -In a mixing bowl, stir together chicken, cheese, onion, salsa verde, cumin, garlic powder and liquid smoke.

            2. -Place 2 Tablespoons of the chicken filling in a 1/2-inch wide by 6-inches long strip along the edge of a flour tortilla.

            3. -Roll the tortilla into a cigar shape, starting on the side with the chicken filling. Secure the roll with a toothpick. If it is too large to deep fry, cut each "cigar" in half and secure with separate toothpick.

            4. -Heat cooking oil to 350-375-degrees F.

            5. -Fry the rolled tortillas, a couple at a time, in the hot oil. Remove when golden brown on edges. Make sure to remove the toothpicks before serving.

            6. -Serve with Thai Mae Ploy Sweet Chili Sauce on the side for dipping. Available in Asian food section of most supermarkets.

            7. -Makes 12 large flautas or 24 if cut in half.

            This is just my attempt to copy the appetizer flautas served at Chevy's Mexican restaurants. When I make several dozen for family gatherings, they don't last long. I only have a Fry Daddy small fryer and fry about 3 or 4 half tortillas at a time.

            Sometimes when I have left over slow cooker bbq'ed pulled pork, I substitute the pulled pork in the flautas recipe for the chicken. That's even better than the chicken flautas.

            1 Reply
            1. re: Antilope

              That sounds great!!

              Maybe I didn't make myself clear, but I really was asking for ACTUAL RECIPES, not what kind of fried things people like. Because that would be a different thread. A long one at that, I reckon.

            2. Guinness-Battered Irish Sausages!

              2 Replies
                1. re: linguafood

                  Battered Sausages

                  1 (1/4-ounce) packet active dry yeast
                  1¼ cups Guinness Stout
                  1¼ cups flour, plus additional for dusting the sausages
                  ½ teaspoon salt
                  Oil for frying
                  12 small Irish sausages*

                  In a small bowl, whisk together the yeast and the Guinness until well incorporated. Set aside for 10 minutes.

                  In a medium bowl, whisk together the flour and salt. Make a well in the center and add the Guinness mixture. Stir well, then set aside for 1 hour.

                  Heat 6 inches of oil in a large pot to 350 degrees.

                  Dust the sausages with flour, then dip in the batter to coat. Fry in 2 batches for about 8 minutes, until nicely browned and cooked through. Place on a plate lined with paper towels to drain. Keep warm in a low oven until ready to serve.
                  Serves 4.


              1. Slather catfish filets with mustard....meal and deep fry
                Drown catfish filets with Louisiana Hot Sauce....meal and deep fry.


                1. Ricotta fritters. Ricotta and smoked mozzarella rolled in panko and deep-fried. Serve with marinara. They are amazing - saw it on Everyday Italian on the Food Network. I made them for a family get-together and everyone loved them, even my baby niece!

                  1 1/2 cups ricotta
                  1 1/2 cups shredded smoked mozzarella
                  1 Tbsp fresh chopped chives (optional)
                  1/4 teaspoon salt
                  1/4 teaspoon freshly ground black pepper
                  2 cups panko (Japanese bread crumbs)
                  3 large eggs
                  3/4 cup all-purpose flour
                  Vegetable oil, for frying

                  In a small bowl combine the ricotta, smoked mozzarella, chives, salt, and pepper. In another bowl pour the panko. In a third bowl lightly beat the eggs. Put the flour in a fourth bowl. Line a tray with parchment paper.
                  Scoop a 1 1/2 tablespoon ball of the cheese mixture into the flour and roll to coat. Transfer the ball to the eggs and roll to coat. Transfer the cheese ball to the panko and again roll to coat. Transfer the ball to the parchment-lined tray. Continue with the remaining cheese mixture.
                  Meanwhile heat 3 inches of vegetable oil in a large skillet or deep fryer to 350 degrees F. Fry fritters in batches, being careful not to overcrowd the pan, until golden, about 1 to 2 minutes. Remove with a slotted spoon to paper towel to drain.


                  1 Reply
                  1. re: ladyberd

                    Wow! Does that sound good! I don't own a fryer but that recipe makes me want one!

                  2. You mentioned fries, but do try Joel Robuchon's method. Cut the potatoes and soak in cold water, then rinse and dry them very, very well. Put in the fryer, then cover with room-temp oil. Apply the heat, and remove when they're brown and crispy outside. Idiot-proof, minimal splattering, and fantastic results.

                    Fried chicken is good, too. I usually pan-fry, but there's nothing wrong with deep-frying.

                    9 Replies
                    1. re: alanbarnes

                      Yah, I heard about the ice water and drying off well part.

                      So no par-frying at a lower temp (325), and frying again at a higher temp (350 or ?) -- I always heard double frying was essential for crispy on the outside, fluffy on the inside fries.

                      Oh, and please, ab, if you have any tasty recipes for fried chicken? >drooling<

                      1. re: linguafood

                        Starting with room-temp oil gives results similar to double-fried potatoes with a lot less hassle. They're easy enough to be an every night thing. In fact, inspired by your post, we had them with dinner tonight. Maybe it's a bad thing that great french fries are so simple. Waddle, waddle, waddle.

                        The fried chicken I grew up with is dead simple. Marinating is optional, but recommended:cut up a chicken and put it in a gallon zip-top bag. Add a pint of buttermilk (or a cup of yogurt and a cup of water), a few big pinches of salt, and other seasonings as desired. Tabasco sauce, Old Bay, Herbes de Provence, whatever. Let marinate in the fridge overnight.

                        Regardless of whether you marinate, put a cup or two of seasoned flour in a grocery bag. Shake the excess moisture off the chicken pieces and drop them, one or two at a time, into the bag. Shake to coat, then remove to a rack. Repeat until all pieces are coated.

                        Heat oil to 350F (or so). Drop in the chicken, starting with the largest pieces and breaking ties in favor of dark meat. Don't crowd the pan. If all goes according to plan, they'll be golden brown and delicious about the time they're 165F at the joints.

                        1. re: alanbarnes

                          ab corrupted me a number of months ago :) These fries work great.

                          1. re: c oliver

                            OK, just one question -- you always hear that frying/deep-frying isn't nearly so unhealthy if you fry things at the right temperature... in order for the food to not soak up all the grease. Which is why you're supposed to fry larger amounts in batches, so as to allow the oil to get up to the right heat again.

                            Soooo.... don't the fries soak up a lot of oil while it is heating up? Call me paranoid '-)

                            1. re: linguafood

                              Keeping the oil hot is absolutely critical when frying anything that's battered. In the absence of steam pressure from the cooking food, the batter will soak up oil like a sponge and the end product will be greasy.

                              Even a coating of flour can turn into a grease trap if you're not careful. Done right, there's more oil in the pan at the end of the chicken-frying process than there was at the beginning - all or almost all of the original oil, plus a little chicken fat that rendered out during the cooking process.

                              Potatoes, on the other hand, aren't particularly absorbent. I'm sure they pick up some oil in the frying process, but it isn't much. They're definitely not greasy.

                              1. re: alanbarnes

                                They're the crispiest fries and not greasy at all. I do mine in a fryer and it does take quite a while to get done. I think Alan does his in a DO or something and the depth of the oil may be less and it may be quicker. I just get them done, put them on a grocery bag lined baked sheet in and put in 170 oven. Then I cook the burgers or fish.

                                1. re: c oliver

                                  hi c. just about ready to fry some fries '-)

                                  how long will it take with ab's method? 20? 30 min? i ask b/c i'm trying to time it with burgers.


                                  1. re: linguafood

                                    I'm probably too late to help you. Sorry if I am. Timing is tough cause we too tend to do them with burgers. So I put the oven on about 300 and line a baking sheet with a paper grocery bag. I get the fries done and salted and peppered. And then I cook the burgers.

                                    1. re: c oliver

                                      Oh! Thank you so much for getting back to me.... too late, but I ended up basically doing what you wrote: having the oven on to keep the fries warm till the burgers are done.

                                      I think we started the burgers on the grill about 15 minutes into the frying processI think overall it took 25 minutes or so (with the fries ending up very crispy THANK YOU ALANBARNES! you are my fry god from now on!!!), and perhaps even a bit too brown, even for my taste.

                                      I also should've salted them pretty much right out of the fryer, because a lot of the oil drained while they were in the oven (that's a good thing, I suppose oil-wise, but the salt ain't sticking so well on dry ones).

                                      Everything came together well, once again thanks to Chowhound. Yay.

                                      More frying to come :-D

                    2. Beignets, zeppoles, donuts...or really fried dough of any kind would be top on my list. And cannoli shells! Also, fried pies. You can get pre-made biscuit or pastry dough and fill it with just about anything, then fry.

                      1. There are some fried foods that I absolutely love (both savory and sweet). I love my mom’s Kara age, Japanese style boneless fried chicken (marinated in shoyu, garlic and ginger and fried with a light batter), croquettes (Spanish or Japanese style- egg, ham, cod, potato… you name it), Mejillones Villeroy from Penelope Casa’s Tapas cookbook (mussels wrapped in ham, covered with béchamel, topped with breadcrumbs and fried) and fried clams (with belly- of course!). The sweet fried desserts I enjoy are picatostes con chocolate (bread soaked in milk and fried and then dip the crunchy bread in chocolate), leche frita (a custard that has been chilled, cut into pieces, breaded and fried) and cannoli.

                        1 Reply
                        1. re: BigSal

                          Fried Oysters, roll in seasoned flour and coenmeal drop in fryer for about 3 min. Eat with cocktail sauce.
                          I also love to make my own corn chips. Use fresh corn tortilla cut into quarters deep fry, when you pull them out dust with salt and cumin.

                        2. One other tip I find thay using peanut oil works the very best. It can wit stand a very high heat.

                          7 Replies
                          1. re: Analisas mom

                            Hmm. I was going to use Canola. Not a good idea?

                            1. re: linguafood

                              Avoid canola oil. It gets a nasty fishy smell, especially after you fry in it a few times. I've settled on vegetable (soybean) oil. Peanut, corn, safflower, sunflower, and olive (not EVOO) oils are also options. And grapeseed and avocado oils are definitely viable, if a little harder to find. Even lard and tallow. But I've sworn off canola oil for any applications that have more than a little bit of heat.

                              1. re: alanbarnes

                                evoo is not a good choice for a deep fryer it can't take the extreme heat. Really Peanut oil is the absolute best. I,v experimented with all of them. I wouldn't use Canola either.

                                1. re: Analisas mom

                                  He specifically mentioned NOT evoo but I'm guessing light or pure olive oil which can take quite a bit of heat.

                                  1. re: Analisas mom

                                    >>"evoo is not a good choice for a deep fryer it can't take the extreme heat. "<<

                                    Tell that to Mario Batali. He deep-fries in the stuff all the time. You do have to watch the heat, and of course the cost is a factor, but the common notion that you can't deep fry in EVOO is simply incorrect.

                                    My main complaint is that I re-use my oil repeatedly, for foods from a variety of cuisines. So I want an oil that has a neutral flavor. That's also my complaint about peanut oil - it smells and tastes like peanuts. Great for egg rolls, not so much for an Italian fritto misto.

                                    Soybean oil has a significantly higher smoke point than peanut oil (495F vs. 440F), a completely neutral flavor, and a smaller price tag. What's not to like?

                                    1. re: alanbarnes

                                      Funny, I've stir-fried with peanut oil and never found it to have much of a flavor. Unless you get the roasted peanut oil, which has a very pronounced peanut flavor, and I generally use that one for my Thai dishes.

                                      I remember being pretty disappointed buying the 'normal' peanut oil once and not finding any peanut flavor in it.

                                      Will remember the soybean oil. God, I can't wait to crank up the fryer... hopefully by Saturday the latest, we will have fried some things!!!

                                      1. re: linguafood

                                        Highly-refined peanut oil has a lot less peanut taste than other stuff. And what you find in the grocery store tends to be pretty neutral. I still get a whiff of peanuts, though. On the other hand, I have some from the Chinese market that's intensely peanutty. I like it, but the first time I used it was to fry tortillas for enchiladas. Not a bad combination, but a little strange...

                                        Happy frying!

                            2. For the simplest beer batter ever, just put a couple of flour in a bowl with whatever seasoning suits you and pour in a cup of beer. Mix it up. It can set quite a while. Dip fish in batter, let excess drip off and fry til golden brown. Fixed these two nights ago for fish tacos and they were great.

                              1. brit-style fish and chips is a great intro-dish for the deep fryer newbie. with enough practice you'll hone your skills to scottish levels and you'll be deep-frying mars bars like they do in edinburg and glasgow (it might be better to go snickers in the US).

                                4 Replies
                                1. re: epabella

                                  very much looking forward to that! c oliver actually had a great recipe for battered cod recently..... may she post it again here? pwetty, pwetty pwease :-D

                                  1. re: linguafood

                                    Oh, I love it when you beg :)


                                    But honestly? I've been just using the mix above and think it's quite tasty.

                                    1. re: c oliver

                                      Oh, duh. It's right IN FRONT OF MY EYES! Ha. Sorry 'bout that.

                                      1. re: linguafood

                                        I find frying quite addictive :) In the same batter that I do fish I also do onion rings. Red onions are the best :)

                                2. And don't forget breaking off a big handfull of rice noodles and dropping them into hot oil: fllooooosh - they silently and almost instantly inflate, curl, and cook. Turn the like-air batch over once and then take out and drain (although the noodles will absorb very little oil. Serve with fish or stir fry.

                                  1 Reply
                                  1. re: Sam Fujisaka


                                    You know when it's football season because i make a batch most Sundays. I have tried them w/ out soda water when I didn't have any and actually prefer them that way with regular water.
                                    If you want them puffy use soda water. I like regular water as it starts to deep fry the sausage and crisp them up.