recipies for a deep fryer?

Question

My mom just bought me a deep fryer for my birthday and i need some recipies. All different kinds. i have never used one before.

Answer 1

Quick and Easy Doughnuts

10 servings 20 min 10 min prep

1 (10 count) can refrigerated biscuits
oil or Crisco shortening (for frying)
frosting (optional) or powdered sugar (optional)

Heat 1 inch of oil or Crisco Shortening in a skillet or heat up a Deep Fat Fryer or Fry Daddy.
Separate biscuits, lay each one on a paper towel until ready to fry.
Hold each biscuit inbetween your hands leaving thumbs free.
With one of your thumbs, make a hole in each biscuit.
Fry in the hot oil until brown.
Turn over and fry until brown on the other side.
Cool the doughnuts.
Frost them or sprinkle with Powdered Sugar.

Answer 2

Chicken wings...my favorite! If you can get the wing already seperated great, if not you will have to do it yourself. The whole wing has three parts; the tip, the middle or fore-arm like part, and the end. First cut off the tips and discard, not enough meat to worry about. Next sperate the two remaining parts and deep fry about 12 to 15 at a time. You will know they are done when the float to the top but I like mine extra crispy so I leave them in a minute more. Once done remove from the fryer and let dry momentarily on paper towel. Next add to a large bowl with a lid and shake with your favorite sauce. I like Frank's Red Hot with melted butter. You can control the heat by the ratio of butter to hot sauce! erve with celery and blue cheese!!

Answer 3

Be sure whatever you fry, do not crowd the items; work in batches.


Our Best Southern Fried Chicken
-- Southern Living

3 quarts water
1 tablespoon salt
1 (2- to 2 1/2-pound) broiler-fryer, cut up
1 teaspoon salt
1 teaspoon pepper
1 cup all-purpose flour
2 cups vegetable oil
1/4 cup bacon drippings

Combine water and 1 tablespoon salt in a large bowl; add chicken. Cover and chill 8 hours. Drain chicken; rinse with cold water, and pat dry.

Combine 1 teaspoon salt and pepper; sprinkle half of pepper mixture evenly over chicken. Combine remaining pepper mixture and flour in a large freezer bag. Place 2 pieces of chicken in bag; seal. Shake to evenly coat. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time.

Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360°. Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes.

Turn chicken pieces; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary. Drain on paper towels.

Note: For best results, keep the oil temperature between 300° to 325° as you fry the chicken. Also, you may substitute 2 cups buttermilk for the saltwater solution used to soak the chicken pieces. Proceed as directed.

Yield: Makes 4 servings
______________________

Fat Ronnie's Deep Fried Fresh Mushrooms

2 cups Flour
1½ tsp. Salt
1 tsp. Ground Pepper
½ tsp. Baking Powder
1 cup Buttermilk
8 oz. Fresh Mushrooms (washed, dried, and stems removed)
Vegetable Oil (for frying)

Place buttermilk in bowl and set aside. Mix flour, salt, pepper, and baking powder in separate bowl. Heat oil at 375ºF for frying.

Coat mushrooms with flour mixture, dip mushrooms in buttermilk, and finally coat mushrooms with flour mixture again. Place mushrooms in hot oil and do not over crowd. Oil should be about 375ºF for deep frying. When mushrooms turn a golden brown remove and drain on absorbent paper towel. More salt may be added to mushrooms for your taste; do while mushrooms are hot. Fried mushrooms should be served immediately for the best taste.