Thx @lfod14 it looks interesting might be more versatile too.
Best Household Deep Fryer
Rajseth
(Raj Seth)
#22
I have used a few deep fryers. Now I just use a stock pot and a candy/deep fry thermometer on the stove. Trivial to use. Trivial to clean up
I use it a lot - deep fry everythingš
Baytowvin
(TJ Borden)
#25
Well, I suppose if youāre into the common sense and economical way of doing thingsā¦ I prefer the cluttering of my appliance graveyard. 
Callisto
#26
Just figured I should update this thread because of my previous recommendation of the DeLonghi deep fryer. I ended up getting rid of the thing, because on a subsequent usage of it, it leaked hot oil (from the top, not the drain) ALL over my kitchen counter creating a pretty terrible mess and safety hazard. So I donāt recommend it at all anymore. 
I thought about replacing with a different brand but I think Iāll follow Rajās recommendation and just use my stock pot from now on.
Blue1
#27
Iāve been looking for a deep fryer on amazon and saw this >> T-fal 7211002145 FR8000 Oil Filtration Ultimate EZ Clean Easy to clean 3.5-Liter Fry Basket Stainless Steel Immersion Deep Fryer. I like that you can stick it in the dishwasher and it has oil filtration and it stores the clean oil. For only $86 might be worth a shot.
The FryDaddy looks good to. But seems like there would be a lot of oil splatter. I like that it looks compact. One thing that Iām not sure about is the oil. You just leave it dirty in there? Throw it away after each use?
Weāll probably mostly use it for wings, pork, and Iād like to try to make some donuts and churros. Maybe some fried veggies too.
Callisto
#28
Thatās the one I was considering when I thought Iād replace the other one. If you buy it, please let me know how it goes.
If youāre doing veggies, youāll have to try deep fried baby broccoli (or broccolini). Just fried and salted. Trust me on this. 
Blue1
#29
Will do! I was thinking about doing crispy leeks for salads. Will definitely do broccoli, itās a favorite food here.
Which oil do you recommend using?
Callisto
#30
I was using coconut oil, even for the chicken wings and didnāt have any issues with anything tasting coconutty. Well, maybe a little with the veggies but I also like coconut. itās pricy up front but if you strain it out and just top it off as you go it shouldnāt be too bad after the initial fill-up. I was considering making a switch eventually to tallow but then my fryer broke so I never got around to it. I think @Baytowvin uses lard with good success.
This sounds delicious!
Blue1
#31
Ok, when you said coconut oil, I had visions of coconut shrimp pop up. Sold! I pushed the buy button. Now I have to patiently wait for two whole days!
Baytowvin
(TJ Borden)
#32
Yep. Lard is fantastic AND cheap. Itās old school and in abundance, not trendy, so itās not marked up with fancy labels. I keep a tub on the counter next to my butter dish and my bacon grease canister
Blue1
#33
We might have to give that a try. My grandmother cooked with it quite a bit when I was growing up. She also used it on us kids when we had a cold. Sheād rub our back with lard and black pepper. Kinda like homemade vicks! LOL
Baytowvin
(TJ Borden)
#34
Sounds like she was seasoning youā¦ 
@Blue1, are you familiar with the story of Hansel and Gretel?
Blue1
#36
We love the deep fryer. Weāve mostly fried chicken thighs, wings and some veggies in it. I also made keto egg rolls and they were delicious. Itās super easy to use and the clean up is a breeze. The size is perfect for the 3 of us. I didnāt realize it when purchasing but it sure is a time saver. Chicken only takes 15 mins to cook. Weāre using avocado oil to start off with.
Blue1
#38
I used this ravioli dough recipe and rolled them like eggrolls. On the last one, I thought of folding it like an empanada, and I think that one came out the best. The eggroll shape was too bulky on the ends. I used a tortilla press to flatten out the dough.
The dough is really good and puffs up a little when fried. It almost reminds me of beignet dough.
ctviggen
(Bob M)
#39
I was going to use tallow, which is lower in PUFAs than lard. I have ordered a fryer but itās backordered from Amazon. Once I get it and try tallow, I plan on cleaning it each time. Weāll see how that goes, given that tallow is solid at room temperature.
On the other hand, I can get lard locally, whereas for tallow, I have to order online. I have made my own tallow (and goose fat), but itās hard to get enough fat to make 1+ gallon of tallow. Also, the local farm has grain-fed cattle, and itās a challenge to find grass-fed.