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Let's hear the recipes, boys... daddy got a new toy for Christmas!

Open bag of pizza rolls.
Put in deep fryer.
Pull out when cheese is just starting to ooze out of the seams.

Doesn't get much better/easier than that

TG1996 wrote:Let's hear the recipes, boys... daddy got a new toy for Christmas!

oops

hammb wrote:Open bag of pizza rolls.
Put in deep fryer.
Pull out when cheese is just starting to ooze out of the seams.

Doesn't get much better/easier than that

I still remember our first deep-fried pizza roll experience. mmmmmmmm... perfection!

Hmm...recipes?

Sadly, most of my favorite deep fried foods don't really have recipes.

I do love some homemade french fries. Just cut the potatoes into fries. Soak them in water for 10 mins or so to remove starch. Then use paper towels and get them as dry as you possibly can before frying.

These are best if you fry them for 2-3 minutes @ 350*. Then pull them out and let get back to room temp, while you heat the oil up to 375*. Then fry them again at the higher temperature to crisp them up.


Umm...oreos were just a batter that Noel made. Dipped them in the batter then fried until golden. This was the same batter that we used for candy bars.

O-rings & Fried mushrooms are just batter dipped & fried until golden as well. For those I like a batter of flour, sweet beer, baking powder. Proportions are a matter of taste. I like a thicker batter so that it doesn't all flake off. Others like a light & crispier batter. This will pretty much work fine with any vegetable...best I've had are fried poblano rings.

I've yet to find a recipe that turns out truly great chicken tenders. Shout one out if anyone has one.

You're right "recipe" was meant to be more like "directions".

The wife is itching for some fried mushrooms, I'm ready for fried-anything-that-falls-out-of-the-pantry.

Though a good batter recipe (slightly thicker sounds good to me), I'm all ears. And I've got a new sack of taters just waiting to be made into fries.

Had thought of chicken wings, but baking them does just fine by me.

TG1996 wrote:You're right "recipe" was meant to be more like "directions".

The wife is itching for some fried mushrooms, I'm ready for fried-anything-that-falls-out-of-the-pantry.

Though a good batter recipe (slightly thicker sounds good to me), I'm all ears. And I've got a new sack of taters just waiting to be made into fries.

Had thought of chicken wings, but baking them does just fine by me.

Directions on frying are pretty simple. You'll want to fry almost everything at 350*-375*. One of the key things to remember, though, is to not overload the fryer. Your cold food will drop the temp of the oil and it'll take awhile for the fryer to catch back up (especially if it's an electric one). If the oil gets too cold the food will come out tasting very greasy. Another thing to prevent greasy tasting food is to keep the grease clean. Also, use frying shortening (or peanut oil) instead of cheap vegetable oil.

Don't ever let your oil get above 400* either. The oil will start to break down when it gets too hot, and the results will suffer.

Personally, I'd DEFINITELY recommend chicken wings. Fried is way better than baked because the skins get crispy. However, I much prefer the smoky flavor of them cooked indirectly over charcoal, but the skins don't get crispy. I saw on a TV show once that a BBQ restaurant smokes 'em first, then deep fries him to crisp the skins. I intend on trying this sometime in the not too distant future.

The thing to remember about deep frying is to keep an open mind. You can really deep fry almost anything

hammb:

Guy Fieri did a bit on that on his "Dives" show. Some place fried just about everything and Fieri even batter-dipped and fried a burger. Classic.

1987alum wrote:hammb:

Guy Fieri did a bit on that on his "Dives" show. Some place fried just about everything and Fieri even batter-dipped and fried a burger. Classic.

Yep, that's the show that had the smoked then deep fried chicken wings. I saw the one where they deep fried hamburgers and everything too...that's interesting, not sure I'd go for that.

Diners, Drive-Ins, and Dives is right there with Good Eats though for my favorite food network shows...they seem to find some fabulous little food joints all across the country. Pretty cool.

tried some mushrooms today. they turned out okay, but I'd love to work on the batter some. It was very light/thin. Also need to find somewhere to stash the oil...

TG1996 wrote:tried some mushrooms today. they turned out okay, but I'd love to work on the batter some. It was very light/thin. Also need to find somewhere to stash the oil...

Ummm...how 'bout leaving it IN the fryer? LOL

On my industrial strength fryer I always leave it in the pan until it's dirty then I dump it and clean the pan. I will clean the basket w/o cleaning the pan though.

My parents had a Fry Daddy growing up and we always left the oil in it as well, until it got too dirty.

You can always get a jug and run the oil through a filter into a jug as well, but of course you'll want it to cool down before putting into a plastic jug.

hammb wrote:Ummm...how 'bout leaving it IN the fryer? LOL

That was my first thought, I didn't know if it would be bad for the container or if the oil would get gunked up faster if it wasn't in a sealed container. I've got a bed of "batter balls" sitting in the bottom of it, do those have any affect? Or can I wait until I'm dumping it to worry about them?

This is what I've got: (It ain't no Fry Daddy! )

Hmmm...that thing looks awesome!

I really don't think leaving the oil in there would be a problem between uses. I pretty much just wrap mine up in aluminum foil, which is definitely not airtight

You will want to use some sort of strainer to get those "batter balls" out of the oil though. That will be easier to do with the oil heated up though. You'll want to fish them out next time you heat up the oil, because they'll burn and get nasty char taste in your oil.

How do you get the oil out of that model? Does it have a drain on the bottom somewhere, as I'd imagine that it would? If so here's what I'd do:

Buy some grease filters & a funnel.
Get a large enough aluminum stock pan to hold all of your oil.

After you're done frying, let the oil cool a little, but no need to cool it all the way, you'll want it still to be hot enough to flow easily. Then drain it through the drain, through the funnel/filter, and into the large stock pot. Then just dump the oil back into the fryer from the stock pot and close it up.

That is how it's done at most restaurants, and they will reuse the oil for at least a couple days. You won't be frying nearly as much food as a restaurant does, so you should get quite a lot of use out of it if you take the time to filter it.

That said, I'm not going to deny that I'm too lazy to do this, and generally don't. I just fish the big chunks out and rarely ever filter the oil. In the end I don't get as much use out of my oil as I could. In my case my laziness outweighs my cheapness though

It's a solid container that sits inside the frame. The control panel lifts out with the heating element for cleaning, and the lid comes all the way off. I'll have to remember to grab a strainter/filter and a funnel next time I'm out and about.

Followed your instructions on the fries... yeah, they were pretty damn good.