Make Bhajiyas With Hamilton Beach Deep Fryer Like A Pro

How to Make Bhajiyas in a Hamilton Beach Deep Fryer

Bhajiyas, also known as pakoras, are a popular Indian snack. They are made by deep-frying vegetables coated in a spiced gram flour batter and can be served as an appetizer or evening snack.

To make bhajiyas in a Hamilton Beach Deep Fryer, start by preparing the batter. Combine Bengal gram flour, rice flour, oil, and yogurt in a large bowl. Slice your onions thinly and add them to the batter, along with spices such as carom seeds, fennel seeds, coriander, cumin, and turmeric. Mix until the onions are evenly coated with the batter.

Preheat your Hamilton Beach Deep Fryer to 375°F. Carefully lower the battered onions into the preheated oil using the fryer basket. Fry the bhajiyas in batches if needed to avoid overcrowding. Cook for around 14 minutes, or until the exterior is golden brown.

Enjoy your crispy and delicious bhajiyas as a snack or appetizer!

Selecting the best oil for frying

When selecting the best oil for frying, there are a few key factors to consider. Firstly, it is important to use an oil with a neutral flavour that will not impart its own taste on the food being cooked. Secondly, affordability is a factor, as deep frying requires a large volume of oil. Lastly, and most importantly, the oil's smoke point should be considered. Oils with a high smoke point are best for deep frying, as this is the temperature at which the oil will start to burn, creating a bitter flavour and posing a safety hazard. Oils with smoke points above 400°F are recommended for deep frying, which includes peanut, safflower, soybean, grape seed, corn, olive, sesame seed, and sunflower oils. Blended vegetable oils also work well, although their smoke points can vary. For a neutral oil with a high smoke point, canola oil is a good option. While not a traditional oil, animal fats such as lard and beef tallow can also be used for deep frying and are said to impart great flavour and crispiness to ingredients.

Changing the frying oil

Changing the oil in your Hamilton Beach deep fryer is a straightforward process, but it's important to do it regularly to ensure your food tastes its best. Here's a step-by-step guide on how to change the frying oil:

• Check the oil quality: The oil in your deep fryer should be replaced when it starts to look cloudy, dark, or foamy, or if you notice dark bits at the bottom. It's also essential to pay attention to any changes in the colour of your fried food; if it appears darker, it might indicate that particles in the oil are burning.
• Unplug the fryer and let it cool: Before handling the oil, ensure the deep fryer is turned off and unplugged. Allow the oil to cool down completely, which usually takes about 2 hours or until it reaches room temperature.
• Set up a disposable container: Use a sturdy disposable container, such as an empty plastic milk jug or soda bottle, to collect the old oil. Place a funnel in the container to minimise spills and mess.
• Drain the old oil: Remove the fryer basket and set it aside. Carefully lift the pot containing the oil and slowly pour it through the funnel into the disposable container. If your deep fryer has a spout, simply place the container underneath to catch the oil.
• Strain the oil (optional): If you plan on reusing the oil, strain it through a fine-mesh strainer lined with cheesecloth into a large bowl. Transfer the strained oil to a clean storage container and store it in the fridge.
• Dispose of the used oil: Check your community's waste management guidelines to find designated sites or events for used oil disposal. If no specific guidelines are available, dispose of the sealed container of used oil in the regular trash.
• Clean the deep fryer: Refer to your owner's manual to determine which parts of the fryer can be washed in the dishwasher and which ones require hand washing. Make sure to clean the fryer basket as well. Dry all the parts thoroughly before reassembling the deep fryer.
• Pour new cooking oil: When you're ready to use the deep fryer again, fill it with fresh cooking oil. It's best to use an oil with a high smoke point, such as corn, canola, or peanut oil.

To maintain the quality of your fried food, it's recommended to change the oil in your deep fryer after every 3-4 uses if you frequently fry breaded foods. If you're frying battered foods, you can get away with about a dozen uses. Even if you don't fry often, it's advisable to change the oil every 1 to 2 months to prevent rancidity.

Preparing your food for frying

• Cut food into similar-sized pieces so they cook at the same rate.
• Remove any excess water from fresh food by blotting with a paper towel. Frozen foods should be thawed, and any ice chunks removed, before frying.
• Dry your food thoroughly before placing it in the fryer to prevent splattering.

Frying troubleshooting

Problem 1: Your fryer won't turn on

• Check the power cord is connected.
• Clean the contacts with a lint-free cloth if the cord is connected but the fryer is still not turning on.
• If the above steps don't work, the internal wires in the cord may be damaged. Test the power cord with a multimeter to see if there is an electrical flow.
• If there is no electrical flow, the power cord will need to be replaced.

Problem 2: Your fryer is not heating properly

• Check the user manual to locate the power reset button. This may have been tripped if the unit overheated. Reset the button and try the unit again.
• If the oil heats up normally, keep a close eye on the fryer's oil temperature to ensure it isn't overheating. If the button trips again, the problem may be with the thermostat.
• Before disassembling the fryer to check the thermostat, consult the user manual to check the heating element for damage.
• If the heating element is damaged, it will need to be replaced.
• If the heating element is intact, the control assembly may need to be replaced.

Problem 3: Your pot of oil bubbled over and spilled

• Always deep fry in a non-reactive, heavy pot with high sides.
• Never fill the pot more than two-thirds full with oil to account for displacement and bubble action.

Problem 4: The thing you fried is too dark on the outside but raw on the inside

• Your oil temperature was too high, causing the surface of the food to overcook before the inside.
• Invest in a deep-fat thermometer to monitor the temperature and adjust the heat as needed.
• When you add cold food to hot oil, increase the heat to compensate for the drop in temperature.

Problem 5: The thing you fried is limp and greasy

• Your oil temperature was likely too low, causing more oil to be absorbed by the food.
• Make sure the fried food is transferred to a paper towel-lined tray or a wire cooling rack to allow excess oil to drip off.
• Lower food into the oil slowly and confidently to avoid splatters.

Safety tips

Making bhajiyas in a deep fryer can be dangerous, so it's important to follow these safety tips:

• Always use a pair of long tongs when cooking with a deep fryer.
• Wear heat-resistant gloves to protect your hands from hot oil.
• Keep the lid of the deep fryer closed at all times, unless you are adding or removing food.
• Do not extinguish a fire with water. If a fire occurs, use a kitchen fire extinguisher or cover the fryer with a metal lid and call the fire department.
• Set up your deep fryer outdoors, if possible, to avoid damaging your home and to keep a safe distance from the hot oil.
• Only cook thawed food in the deep fryer. Frozen food can cause the oil to bubble and splash.
• Use the right type of oil for deep frying. Oils with high smoke points, like peanut, canola, or sunflower oil, are best.
• Do not overcrowd the frying basket, as this can cause the oil to overflow.
• Make sure to read the directions in the owner's manual before using the deep fryer.
• Keep a kitchen fire extinguisher nearby.
• Before filling the deep fryer with oil, ensure it is turned off, away from water sources, and wiped dry.
• Do not touch the frying basket or add food while the basket is submerged in oil.
• Use a slotted spoon or tongs to remove food from the oil.
• Refrigerate leftovers within 2 hours of frying to prevent rapid bacteria growth.
• Use appropriate personal protective equipment, such as heat-resistant sleeves, gloves, safety goggles, and non-slip shoes.
• Prevent water and ice contact with hot oil, as this can cause violent splashes and dangerous fires.
• Avoid overfilling the fryer. Do not fill it past the marked "fill line".
• Use fryer filter paper to extend the life of the oil and reduce the risk of fire hazards.
• Regularly check and maintain the oil temperature. Keep it between 325 °F and 375 °F (163 °C to 191 °C).
• Keep the deep fryer lid closed when not in use to prevent accidental splashes and to maintain the oil temperature.
• Implement a fire safety plan. Keep a Class K fire extinguisher nearby and make sure staff know how to use it.
• Regularly clean and maintain your deep fryer to reduce the risk of accidents.
• Train your staff on the safe and proper use of the deep fryer.
• Monitor and maintain fryer components, such as the thermostat, heating elements, and safety controls.
• Implement an emergency shutdown procedure for the deep fryer.
• Practice good hygiene and cleanliness to prevent foodborne illnesses.

Frequently asked questions