Ask MetaFilter questions tagged with deepfrying

Deep fryer recipes?

bondcliff — Mon, 23 Jun 2008 06:40:43 -0800

Either because she loves me, or because she wants me to die early, my lovely wife bought me a deep fryer! What are your favorite recipes that end in “…deep fry until golden brown.”? I’m especially looking for recipes for fish and chips and tempura, but anything else will be appreciated. Please note I’m not looking for ideas for novelty items like deep fried Kit Kats, pizza or beer. I’m looking for deep fryer recipes; I’m not just looking to deep fry other recipes.

Home made pu-pu platter? Buffalo wings? Calimari? Bring it on! General deep frying tips are also welcome.

Doughnut frying tips requested.

expialidocious — Wed, 22 Mar 2006 13:26:48 -0800

Deep-frying n00b asks: How do I keep a consistent temperature when making doughnuts? I've made doughnuts maybe three times. I'm using: a gas stove; a 6-qt stainless steel stockpot with an extra-thick base, possibly aluminum; your standard deep-frying thermometer; canola oil; and a quick, baking-powder-leavened recipe that is not rolled or refrigerated in advance - you drop the dough in by spoonfuls. I'd prefer not to buy any new equipment.

My main issue is keeping the oil at the right temperature. Is it just a matter of practice, or are there specific things I can do to keep things steady?

When you deepfry something, what do you do with the leftover grease?

stupidsexyFlanders — Mon, 25 Oct 2004 07:12:39 -0800

When you deepfry something, what do you do with the leftover grease? Chase it down the drain with really hot water, put it in a container and toss it, or reuse it? And if you re-use it, do you strain it first, and does it make a difference whether you used the grease for meat or fish vs. potatoes or oreos? Is rancidity a concern?