Creative Deep-Frying: Delicious Foods You Can Make

Deep fryers are a versatile piece of equipment that can be used to cook a wide range of foods. From crispy french fries to golden fried chicken, deep fryers can give food a delicious and crispy flavour. They are commonly used for deep-fried foods such as doughnuts, onion rings, and french fries, but can also be used for more unique dishes like deep-fried cookies, apple fritters, and even non-edible objects like electronics. When using a deep fryer, it is important to follow safety precautions and properly prepare the food and fryer to avoid grease fires and burns. With the right techniques, a deep fryer can be a great addition to any kitchen.

Crispy fried chicken

A deep fryer can be used to make a variety of dishes, including chicken, potatoes, and fish. It can also be used to fry vegetables like okra, tomatoes, and pickles.

Now, let's focus on crispy fried chicken. Here's a detailed guide on how to make it using a deep fryer:

Ingredients:

• Chicken (breasts, drumsticks, wings, legs, and/or thighs)
• Buttermilk
• All-purpose flour
• Seasonings (paprika, salt, pepper, garlic salt, poultry seasoning, etc.)
• Vegetable oil or peanut oil for frying

Step-by-Step Process:

• Combine flour and seasonings in a zip-top bag: Place the flour, paprika, salt, and pepper in a bag. Seal and shake until well combined.
• Prepare the buttermilk mixture: Pour buttermilk into a shallow bowl.
• Coat the chicken: Dip each piece of chicken into the buttermilk mixture, ensuring it's completely coated. Then, place the chicken in the bag with the flour mixture. Shake well to coat evenly.
• Let the coating set: Transfer the coated chicken to a baking sheet and cover. Allow the flour coating to become paste-like. This step is crucial for a crispy texture.
• Heat the oil: Pour oil into your deep fryer and heat it to between 350°F and 375°F (163°C to 191°C).
• Fry the chicken: Carefully place the chicken pieces into the hot oil. Fry in batches if necessary to avoid overcrowding. Brown the chicken on both sides, then reduce the heat, cover, and cook for about 30 minutes.
• Finish frying: After 30 minutes, remove the cover, increase the heat again, and fry until the chicken is extra crispy.
• Drain and serve: Remove the chicken from the oil and drain on paper towels. Serve while hot and crispy!

Tips for the Best Results:

• Use an oil with a high smoke point, such as vegetable or peanut oil.
• Pat the chicken dry before coating to remove excess moisture, which can cause oil splatter.
• Allow the coated chicken to rest until the flour mixture becomes paste-like. This ensures a crispy exterior.
• Fry in small batches to maintain the oil temperature and avoid overcrowding.
• Monitor the temperature closely, adjusting the heat as needed.
• For safety, always follow the instructions and safety precautions provided with your deep fryer.

Doughnuts

Ingredients

• Flour
• Sugar
• Butter
• Oil for frying (sunflower, vegetable, or canola)
• Milk
• Cinnamon
• Salt
• Eggs
• Breadcrumbs
• Baking powder

Method

Firstly, mix the dry ingredients in one bowl and the wet ingredients in another. Beat the sugar and wet mixture with an electric mixer for around 3 minutes, or until thick. Then, add the flour and milk to the sugar mixture, alternating between the two, and beat after each addition. Cover the mixture and chill for 2-4 hours.

Next, roll the dough out on a floured surface to a thickness of about 0.5 inches. Cut the dough into rings using a 2.5-inch donut cutter, or a biscuit/cookie cutter. Re-roll the dough as necessary to make around 16 doughnuts and 16 doughnut holes.

Heat the oil in your deep-fat fryer or heavy-based saucepan to between 350°F and 375°F. Ease the doughnuts into the hot oil with a long-handled slotted spoon, frying 2-3 at a time for 2-3 minutes, or until golden brown. Turn the doughnuts once during cooking and drain excess oil using the slotted spoon. Place the fried doughnuts on paper towels to cool.

Finally, coat the doughnuts in your chosen topping. You can roll them in granulated sugar, or dip them in a glaze. Sprinkle on extra toppings such as nuts, coconut, or sprinkles, and allow to dry on a wire rack.

Tips

• If using a deep-fat fryer, fill it halfway with oil. If using a saucepan, pour the oil to a depth of about 4 inches.
• Always monitor the temperature of the oil.
• Fry in small batches to avoid overcrowding the fryer and lowering the oil temperature.
• Keep a kitchen fire extinguisher nearby.
• Do not let water come into contact with the hot oil.
• Never leave the fryer unattended.
• Allow the oil to cool before disposing of it. Do not pour it down the drain.

Vegetables

Deep-fried vegetables are both delicious and nutritious. The most famous example is french fries, but there are plenty of other vegetables that can be deep-fried. Here are some ideas for what you can make with a deep fryer, along with some general tips for deep-frying vegetables.

Types of Vegetables

Almost any vegetable can be deep-fried, but some of the most popular options include:

• Broccoli
• Cauliflower
• Green beans
• Squash
• Zucchini
• Eggplant
• Artichoke
• Mushrooms
• Onions
• Peppers
• Potatoes

Recipes

Fried Green Beans

Season your green beans with Cajun or Creole seasonings, or hot sauce for a spicier option. You can also serve them with a remoulade sauce or other complementary dipping sauces.

Crispy Buffalo Fried Cauliflower

For a vegetarian twist on classic Buffalo wings, deep fry cauliflower florets and serve with a wing sauce recipe and blue cheese dressing for dipping.

Onion Rings

For an extra kick of heat, add a Tex-Mex twist to your onion rings by mixing in some taco seasoning with the breadcrumbs. Serve with a sprinkle of cheese and a drizzle of jalapeño crema.

Fried Artichoke Hearts with Tartar Sauce

This combination is a classic, and for good reason.

Broccoli Parmesan Fritters

These fritters can be served as a side dish or a main course.

Deep-Fried Herbed Vegetables in Rice Sheets

This recipe calls for a batter made from flour, milk, white pepper, garlic powder, paprika, and ground rosemary. You can use any combination of vegetables, but broccoli is a popular choice.

Tips

Oil

Canola oil is a good choice for deep-frying because it is lower in unhealthy fats and doesn't absorb into the food as much as other oils. It is important to use an oil with a high smoke point, so avoid using vegetable oil.

Temperature

Use a thermometer to ensure that your oil is at the correct temperature (around 325-350°F) before adding your food. If the oil is too hot, it will burn and need to be discarded.

Dipping and Dredging

Always pat dry your vegetables before coating them in batter to help the batter stick better. When making the batter, be sure to use enough seasoning to give your vegetables flavour. You can dip the vegetables directly into the batter, or you can dredge them in flour first, then dip them in an egg wash, and finally coat them with the batter.

Frying

Use a large spoon or skimmer to stir the contents of the fryer so they don't stick together. Fry for about 3 minutes or until floating, being careful not to overcook. Remove from the oil and drain on a paper towel before serving.

Serving

Deep-fried vegetables are best served immediately to ensure a crispy texture and fresh flavour.

Fish

Deep fryers can be used to make a variety of fish dishes, including classics like fish and chips, tacos, and fried fish. The key to achieving crispy, golden-brown results is to use the right type of fish, prepare it properly, and cook it at the correct temperature.

When it comes to choosing the right fish for deep-frying, fatty fish like cod, haddock, and halibut are ideal because their higher moisture content helps them stay tender during the frying process. Leaner fish like tilapia, catfish, and pollock can also be used but may require a lighter coating or shorter frying time to prevent drying out. Delicate fish like sole or flounder should be avoided, as they can easily break apart during frying.

Before deep-frying fish, it's important to clean, gut, and pat it dry to remove excess moisture. This helps the coating adhere better and prevents the fish from steaming instead of browning. Marinating the fish in a mixture of acid (such as lemon juice or vinegar) and spices can add flavour and tenderise the flesh.

To achieve a crispy, golden-brown coating, the fish can be battered or breaded. For battering, a simple mixture of flour, milk, water, baking powder, and salt can be used. The fish fillets are dipped in the batter and then carefully lowered into the hot oil. For breading, the fish can be dredged in flour, dipped in a wet mixture of egg and milk, and then coated with seasoned flour or cornmeal.

The ideal temperature for deep-frying fish is typically between 325°F and 375°F (165°C to 190°C). Using a thermometer to monitor the oil temperature is essential to ensure the fish cooks evenly and doesn't become greasy. The fish should be cooked for 3-5 minutes, depending on its thickness, and it's important not to overcrowd the fryer to maintain the oil temperature.

Deep-frying fish offers several benefits, including even cooking, reduced risk of overcooking, and faster cooking times compared to pan-frying. It's a popular method for preparing fish and chips, tacos, and Southern fried fish, resulting in a crispy and juicy dish that can be served with various sides.

Fritters

Ingredients:

• 1 cup all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1 cup peeled and finely chopped apple
• 1/2 cup confectioners' sugar, sifted for serving
• 1 egg
• 1/4-1/2 cup milk
• Oil for frying (co:na, refined safflower oil, vegetable oil, or grapeseed oil are good choices)

Instructions:

• Heat about 2 1/2 to 3 inches of oil in a deep fryer to 360-370°F (182-190°C).
• Sift together the flour, sugar, baking powder, and a pinch of salt.
• Add the milk and egg and beat until the batter is smooth.
• Fold in the chopped apple.
• Drop the batter by teaspoonfuls into the hot oil and fry for about 2-3 minutes, until the fritters are golden brown. Fry only 3-4 fritters at a time to avoid overcrowding and maintain the oil temperature.
• Drain the fritters on paper towels and keep them warm in the oven while making subsequent batches.
• Roll the fritters in confectioners' sugar or toss them in cinnamon sugar for serving.

Storage:

Now, for a savoury option, here is a recipe for corn fritters:

Ingredients:

• 3 cups oil for frying
• 1 cup sifted all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon white sugar
• 1 large egg, lightly beaten
• 1 tablespoon shortening, melted
• 1 (12-ounce) can whole kernel corn, drained

Instructions:

• Gather all the ingredients and heat the oil in a deep fryer to 365°F (185°C).
• Combine flour, baking powder, salt, and sugar in a medium bowl.
• Beat the egg, milk, and melted shortening together in a small bowl, then stir this mixture into the flour mixture.
• Stir in the corn.
• Working in batches, drop spoonfuls of the batter into the hot oil and fry until golden.
• Remove the fritters with a slotted spoon and drain them on paper towels.

Enjoy these fritters as a snack or a side dish!

Frequently asked questions