Do this with pizza dough. Especially dough made with semolina. These are called zeppolis in some parts of the country, just plain fried dough elsewhere.
A Portuguese variation would be Malasadas. A richer, eggy dough, that produces something like a light doughnut. Very common in Hawaii apparenty.
If you’re tired of onion rings, try pepper rings. Slice a sweet pepper horizontally and batter fry the rings like you’d do an onion.
A good variation on a fish fry is to use salmon instead of the usual whitefish.
Fruit fritters are good. Try apple or banana. Top them with ice cream or whipped cream.
If you try all of these recipes, you are going to need a new treadmill to go along with your new fryer.
N’Awlins-style doughnuts, like they ones they serve at Cafe du Mond across from Jackson Square.
Dead simple: Take Pillsbury biscuit rounds and let them rise. Plop into your hot oil and let them fry until golden brown and crisp on the outside and soft and chewy on the inside, about 3–5 minutes, with a flip halfway through.
Sprinkle on powdered sugar and serve hot with cafe au lait. Yum-O!
Back in the '80s, I saw an episode of Reading Rainbow in which a Chinese chef cooked dinner for LeVar Burton: Mongolian beef and deep-fried banana fritter with honey. I wonder if those recipes are around anywhere…? 
What do you do with your used oil? That’s the one thing that’s kept me from getting a fryer. And now that someone has told me how to make pork tenderloins I have to get one! OMG. Pork tenderloin sandwiches with dill pickles. Meat as big as the plate. Nibbling around the edge getting pure breaded pork then biting into the soft squishy bun and the pickles…
Um. So, what do you do with your used oil? How many times can you re-use the oil for pork or something? (I am sure once is enough for fish.) What do you put it in to get rid of it?
I pour it out under the trees and the critters take care of it for me. A lot of people are taking it for recycling into bio-fuel now. It will last a while if you keep it clean.
Not to be an idiot or anything but how do you keep the oil clean?
Related question: what kind of oil?
With a paper filter. Most of what you need to avoid drops to the bottom where it will burn into black sludge over time. Simply pouring off the clean oil on top and cleaning out the sludge will make a big difference. To get really clean pour it through a paper filter.
Most light vegetable oils will work. I prefer Canola oil. Soy oil is popular.
The fryer comes with a plastic lid you put on when it is cool.
Peanut oil has a high smoke point and a neutral flavor, but any kind of vegetable oil will work. Not olive oil, too expensive and it smokes.
Shrimp and sweet potato fritters. I got the recipe from the LCBO magazine, but it’s available online.
Sweet and savoury nuggets of yumminess with ginger, coriander, green onion and a bit of heat.
fried green beans
Those are the beignets referred to by bump in post 14. Nitpick: nobody pronounces it N’Awlins other than tourists.
Yep… those are the beignets I mentioned, and Whynot’s biscuit dough things are pretty close as well.
There is a Cafe du Monde licensed mix, but they’re not hard to make from scratch either.
Generally, I just dump it out in the back corner of the yard and let nature do it’s thing, but sometimes if there’s a lot, I’ve let it cool, and put it into an old 2-liter soda bottle and just thrown it away with the trash.
Tamales. Just had that in Panama and it was orgasmic.
Deep-fried tamales? That sounds interesting. I have been researching chimichangas, so that will be happening soon (with shredded beef, not hamburger).
Lots of great ideas in this thread. I would seriously blimp out if I started using it as much as I want to now. I keep thinking about an old episode of Diners, Drive-ins, and Dives that I saw once where a restaurant made these things, I think they called them dinosaur eggs, with barbecued pulled pork? inside of a jalapeno, breaded and deep-fried. I cannot stop thinking about them and I want some badly. But I don’t seem to be able to find quite the right recipe that I saw, online.
Let us not forget deep fried pizza. Prepare a pizza that will fit in your fryer, then cover it over with dough on the top. Crimp the edges and fry until brown all over.
Or do it the way the Scots do, and batter a slice of cooked pizza (I don’t know why they do that).
I can’t honestly say that it hadn’t occured to me.
Sounds like a deep fried calzone. That should be good.