Deep Fat Fryer

[QueenOfSheba]

How many ABer's have a deep fat fryer and use it rarely to never?

Have been considering getting on of these as I'm uneasy about using a pan to deep fry chips as it splashes and bubbles up dangerously.

Thing is, anyone I know that has one never uses it and it just sits there taking up space in the kitchen!

[ugly_bob]

Yep. Got one. Hardly ever use it. Comes in useful at times, but not a lot.

[meltoadhall]

had one for years - the one with a lid and thermostat. But never really really used it. I sold it at a car boot for a tenner a couple of years ago. the only things I fry now are eggs and dry frying mince.

Dont miss what I never used. Oven chips are just as good or as a special treat the chip shop hmmmmmm

[andy-hughes]

Got one - use it quite often to fry chips.

If you stick to the level for oil - which is marked on the inside of the fryer, it won't bubble over. The only time oil bubbles up is if you haven't dried the potatoes properly. Dry the potatoes thoroughly, keep the oil at the right level, and temperature, and change it regularly, and you'll have no problems.

[unruliejulie]

Well, i wouldn't be without mine and use it upto 3 times per week.

[sunshine1]

Dont but one! your house and your clothes will stink after, even with the window open the smell will linger.why not try homemade oven chips they much nicer.

[Bohne]

I have been thinking about buying one for years.

I would use it about twice a year, though, once for crispy duck and once for doughnuts.

And it would be another gadget taking up space.

So far I resisited.

[WendyS]

We've often been tempted as we've retired our chip pan, but our kitchen cupboards are already full of rarely used items. The odd occasions we want chips we buy the frozen type and cook them with just a little olive oil in our wok Oven cooked chips are a reasonable substitute, which is the main reason people seem to buy a deep fat fryer, and you can now buy the "1 Calorie aerosol spray" which you simply spray on small potatoes and then cook them in the oven if you want crispy potatoes. This method also produces reasonable roast potatoes if you par-boil them first and cut them into small chunks the size of walnuts.

[aurelia]

I have one but I only use it a few times a year. I drain the oil off and I keep it in the cupboard not on the surface. I also make pakora occasionally but I use vegetable oil in a pot.