To preface, I’ve deep fried a few things in my days, but I’m not exactly an expert. What I’d like to know is if you can deep fry something, wait until it cools and gets crispy, then batter and deep fry it again. Is it possible to continuously layer that crispy deep fried crust stuff? Or would a second frying break up the first layer?
What I’d really like to know is, could I start with something like a pea or an olive and keep deep frying it as I described above until I had a basketball-sized deep fried ball?
While I’m not an expert, my hunch is that one of two things will happen. Either the base food (fish, potato, chicken, pea) will absorb oil every time it’s thrown back in, making whatever you’re frying disgusting to eat, or the layers of batter will begin to burn.