Deep Fat Frying
 

I trashed my deep fat fryer in 1981 when my husband was put on a high fibre /low fat diet for diabetes!

Now I wonder. Should I buy another?

What would you put in it?
 

It's my guess that it creates trans-fatty acids and you want to avoid those.

There are many wonderful ways to get *good* fats on this WOE.

I just bought a T-Fal Maxi-Fryer Deep Fryer. I was really impressed with how easy it was to use. I was all excited about the deep fryer, so I fried up a little of everything last night with Canola oil - zucchini, chicken, shrimp, scallops, and cheese sticks. The cheese sticks melted right through the basket unfortunately, so I'll have to work on that one. I tried several of the different 'breading' that people on this board have recommended. I tried soy flour, almond meal, pork rinds, and parmesan alternating with butter or eggs and cream. I have to say that the best combo was the eggs and pork rinds. I mixed parmesan, garlic, freeze-dried chives, and pepper into the food processor with the pork rinds - it really turned out quite yummy. Also, the almond meal added a peanut flavor that complimented the chicken quite well, but it didn't do much for the other items. I wasn't at all impressed with the soy flour or parmesan - it really didn't do much for any of the other items I experimented with.
I've run out of Atkins Mix, so I'll have to try that as breading next.
Does anyone know what the trick is to deep frying cheese sticks?