petitepedal ★ Posted February 9, 2019 Share #1 Posted February 9, 2019 Martha (if I remember DH correctly..."ho-bag Stewart") is deep frying eggplant 1 Link to comment Share on other sites More sharing options...
maddmaxx ★ Posted February 9, 2019 Share #2 Posted February 9, 2019 We've done corn dogs but I hate the smell in the house so when we tried turkey it was out on the deck. Link to comment Share on other sites More sharing options...
Longjohn ★ Posted February 9, 2019 Share #3 Posted February 9, 2019 Restaurants and bars deep fry tons of crap. I had dead beat tenents that deep fried everything. When I was first married we made donuts sometimes. We haven’t deep fried anything for 40 years. Link to comment Share on other sites More sharing options...
shootingstar Posted February 9, 2019 Share #4 Posted February 9, 2019 I've never deep-fried anything in my life. I never will. Better I go to restaurant...maybe a tempura dish is best alternative for me. I don't mind yam fries or a quality begneit (European like donut which is different). I think it's because my mother stopped deep-frying any food in my early teens. It was too planning for her, with 6 children running around. She found it a hassle to kick all of us out of the kitchen. It was both a safety issue and also health concerns by my parents. My father worked in a restaurant where he was a turned off by deep fried dishes. Link to comment Share on other sites More sharing options...
groupw Posted February 9, 2019 Share #5 Posted February 9, 2019 We have a deep fryer for turkey 1-2 times a year. One of the few things that seems relatively healthy deep fried! I’m trying to be better and have cut back on a large number of deep fried foods from my diet. Link to comment Share on other sites More sharing options...
ChrisL Posted February 9, 2019 Share #6 Posted February 9, 2019 Yeah I make Indonesian egg rolls “lumpia” a couple of times a year. That’s it.. Link to comment Share on other sites More sharing options...
MickinMD ★ Posted February 11, 2019 Share #7 Posted February 11, 2019 If you deep fry only occasionally, the cost of the oil becomes a big deal. Once in a great while I pan fry chicken pieces and I cram them together and only use a little less than 1/2" of oil so I don't use much of it. But I mostly bake them and, if I batter them, I either spray a little oil on the batter before baking or coat them in crushed corn flakes that have some oil incorporated in the batter. Link to comment Share on other sites More sharing options...
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