This week for Mission: Appliances, we were finally able to use one of our newest appliances, our deep fat fryer. While not an appliance we think we should use too often (um, ya, not too healthy people), we have always wanted one for special meals. So, without further adieu, let’s get out the deep fat fryer!
We own the Presto 05466 ProFry Stainless-Steel Dual-Basket Immersion-Element 12-Cup Deep Fryer (now that’s a mouthful). We asked for it for Christmas and have not had the opportunity to use it yet—that is, until now.
While I like to keep battering and frying foods down to a minimum, I do think that occasionally it’s fun to do. And in our case, we really wanted an easier way to prepare certain foods we were already frying, just in a skillet (talk about a mess!). Enter the deep fat fryer.
Deep Fat Fryer Vital Statistics
- Brand: Presto
- Average Price: $70
- Power: 1800 watt immersion element
- Size: 16 X 15 X 11 inches; 12 pounds
- Features: Adjustable thermostat; oil-ready indicator light; cover acts as a spatter shield
- Complexity: Easy to use
- Versatility: Deep fat fries just about anything
- Cleaning: A little involved to clean
- Storage: Unit is pretty large, so needs a bit more room than most appliances in order to store
- Safety Tips: Heating elements get very hot; oil and steam can both be extremely hot
- Pre-series Location: On the top shelf of a hall closet
- Pre-series Use Level: Brand new, never used before
Project Deep Fat Fryer
When we asked for a deep fat fryer for Christmas, we actually picked a particular model out. It was highly reviewed and seemed like a good choice. After taking it out the box, we prepared it by cleaning it out fully and purchasing a 5 quart jug of canola oil.
One of the meals we had wanted to cook with a deep fat fryer was egg rolls, or more specifically, Lumpia. Our friends make it all the time and also recently started using a deep fat fryer. We thought it seemed like a good idea since frying the little egg rolls in a skillet was difficult and messy.
Here’s the recipe:
1 lb ground hamburger
3 carrots, minced
8 oz jar of water chestnuts, drained and minced
¼ cup soy sauce
Ground pepper and garlic powder to taste
2 TBS lemon juice
1 lb package egg roll wrappers (~20 wrappers)
1 TBS flour + 1 TBS water mixture
1. Mix the hamburger, carrots, water chestnuts, egg, soy sauce, pepper, garlic, and lemon juice in a mixing bowl.
2. Take 3 small spoonfuls of meat mixture and place them along the long edge of an egg roll wrapper. Gently roll the wrapper until it is almost rolled up. Apply some flour/water mixture to the end and finish rolling (seals the egg roll shut).
3. Cut each long egg roll into 3 sections. Continue to repeat steps 2 and 3 until you’ve used up all the meat mixture.
4. Fry the egg rolls in oil until the meat is fully cooked inside and the egg roll wrappers are crispy.
Here’s what we did with step 4, using our deep fat fryer: We pre-heated the oil for 20 minutes to 375 degrees F. Then we placed egg rolls at the bottom of each of the two baskets, submerging the baskets into the hot oil. After 2-3 minutes, the egg rolls were done. We continued to do this until all the egg rolls were fried.
There were a few complications we encountered, but were able to work through by the end. First, we were not sure if we would have been able to place more uncooked egg rolls in the baskets at one time. We were afraid they would stick to one another and cook together as one big glob. So we played it safe and only placed one layer of egg rolls in each basket, making sure there was enough space between each egg roll to prevent touching.
The second issue we had was with the egg rolls sticking to the bottom of the basket. We read in the instruction manual that this could be a problem. We eventually realized that if we coated the baskets with hot oil first before adding the egg rolls and if we shook the baskets a few times while the egg rolls were submerged, the egg rolls did not stick too much.
The lumpia was quite yummy! It was great to be able to fry them so quickly (2-3 minutes) and have them evenly cooked. That was definitely a problem I had with frying them previously in a skillet. They were nice and crispy and tasted great coming out of the deep fat fryer. Clean-up was a little more involved than with most appliances, but it was to be expected. We plan to reuse the oil several times before discarding it. Overall, we love the deep fat fryer!
Do you own a deep fat fryer? What is your favorite thing to fry?