Obviously my future is going to include plenty of french fries, onion rings, chicken parts, Twinkies, etc.-- the usual suspects.
What else should I fry?
not your fingers.
cheese.
Green tomatoe slices, mushrooms, banana slices, green olives, summer squash slices.
I see a lot of stretchy pants in your future.
Veggies-- batter or no?
Try turnip fries. I think they’re yummy.
Chicken legs. Lots of 'em. Have 'em for snacks during the week.
Set the thing to 360 degrees. Batter and coat the legs, cook for 20 minutes.
Onion rings- use House Autry chicken breader; it’s great for onion rings. Best with a milk and egg batter. 375 degrees for two minutes.
Oddly enough, I don’t use House Autry chicken breader for my fried chicken. I use good ol’ AP flour spiked with salt, pepper and some Old Bay seasoning. Coat, dip in milk and egg batter, and coat again for a crispy crust. Or simply moisten with water, shake off excess, then coat.
Egg rolls/Spring rolls
Pork belly fat deep fried? Cf. Ruhlman’s Charcuterie from a few years ago for a good description. Still trying to score some bellies for homemade bacon (and the above treat), so haven’t tried it, but if you’re going to fry, might as well go for it.
Potatoes have always worked better for me starting in cold oil, using cast iron, straight into a non-preheated 350 degree oven for about an hour (maybe 1.5 hours) than using my deep fryer, but they’ll certainly work in a dedicated fryer (I’ve used the standard twice-fried technique, Russet, at the standard temperatures, but it’s more hassle than the other way with poorer results). Experimenting with Yukon Golds in the fryer (I also have a small fryer acquired a few months ago) now.
Onion rings work, on the other hand, much easier with a fryer than on the stove or in the oven. I think I’ve used about 375 or so as the single frying temperature, but it’s hard to fit enough of them in at one time to make it worthwhile for a bachelor with the occasional (happy and hungry) guests.
Looking forward to this fall when I can cadge squash from the surplus of people’s surplus with home gardens – those should make excellent fried treats.
I use canola – a little bland, maybe, but seems perfectly adequate, plus way easier to find for me than peanut – what are you using?
ETA: Wings! Of course. Shot Clock had legs, which sound just fine, but nothing like some good old Buffalo-style wings. Vary and repeat.
Oh, yeah.
Shrimp. Spring rolls.
Breaded jalapenos stuffed with cream or cheddar cheese.
Thinking about getting some cornish hens. Would that work?
Fish! Halibut, cod, haddock, mahi mahi or any comparable, doesn’t-fall-apart fish.
Experiment with your batter for those; I would’ve sworn by beer batter for the rest of my life until I ran out one day and tried milk instead… amazing with the fish.
Frozen cheese ravioli. Half the five pounds I gained last winter were due to discovering how yummy this is.
When you’re at the grocery store to pick up the ravioli, buy some skinless, boneless chicken breasts and a box of tempura batter too. Cut the chicken into strips as wide and half as long as your fingers, coat liberally with the batter, and dump them into the fryer. As with the ravioli, when they float, they’re done.
Kittens!
Dill pickles. Slices work better than spears.
No kidding? Do you give them a batter dip or dredge or just straight in the oil? What’s a good size slice in your experience?
Sounds kinda interesting.
Okra - get it fresh since it’s in season, slice it, dredge it, fry it, dip it (ranch is OK but find a recipe for remoulade), eat it - it’ll change you freakin’ life
Half-inch slice is fine. Dredge in wash and flour, or do up a beer or tempura batter. They are freaking amazing.