101 Recipes ForThe Deep Fryer

Deep Fryer Italian Zeppole

2-1/2 cups all purpose flour

1/8 tsp. salt

2-1/2 cups water

1/2 cup white wine

olive oil

1 Tbs. ground cinnamon

1 cup sugar

Sift flour and salt together in a bowl and set aside. Combine water and wine in a saucepan over medium high heat. Do not boil. When bubbles appear on the bottom of the pan, add flour mixture all at once. Stir constantly with a wooden spoon until dough comes together into a ball. Transfer to a lightly oiled work surface. Pound with a rolling pin about 10 minutes, until smooth. Roll dough into strips about 1/2 inch around. Cut into 8 inch lengths and pinch ends together to make rings. Heat oil in an electric deep fryer to 375°F. Without overcrowding, deep fry 2-3 pieces at a time 3-4 minutes until golden, pricking each one with a skewer as it fries. Drain on absorbent paper. Combine cinnamon and sugar in a bowl. Dip zeppole in sugar mixture while still hot.

Deep Fryer Sopaipillas

vegetable oil

1 cup all purpose flour

1/2 tsp. salt

1/2 tsp. baking powder

1-1/2 tsp. nonfat dry milk

1 tsp. vegetable shortening

1/2 cup cold water

Heat oil in an electric deep fryer to 370°F - 380°F. Combine flour and next 4 ingredients in a food processor and pulse 3-4 times. With machine running, pour in water through feed tube and process about 15 seconds, or until ingredients begin to come together. Transfer mixture to a lightly floured work surface and mix by hand, adding more flour as needed, to make a soft dough. Roll into a circle about 1/8 inch thick and cut each circle into 12 wedges. Add 2 or 3 at a time to fry basket. Lower into hot oil and fry 5-7 minutes, turning several times, until golden. Drain on absorbent paper and repeat with remaining sopaipillas. Serve with honey, syrup, guacamole or salsa

Spicy Hot Chicken Bits

Spicy chicken pieces dredged in flour mixture and deep fried in hot oil.


3 pounds boneless chicken breasts without skin

1/8 teaspoon salt

1/8 teaspoon garlic powder

2 tablespoons red pepper, [or less]

1/2 teaspoon black pepper

1 cup flour

vegetable oil


Wash chicken breasts and pat dry. Cut into 1-inch strips. Sprinkle chicken strips with salt and garlic powder, turning pieces so all sides are seasoned. Continue seasoning with with red and black peppers. Refrigerate for 1 hour to bring out the flavor of seasonings. Dust chicken with flour, then deep fry in vegetable oil at 370°, for 3 t 4 minutes. Drain on paper towels; serve with your favorite dipping sauce, or try one of the sauces below. Serves 6 to 8.

Cajun Fried Fish

These fish fillets are battered with a beer batter with Cajun seasonings then deep fried.


2 pounds of fish fillets

3 eggs, slightly beaten

1/2 cup milk

1/2 cup beer

3 tablespoons prepared mustard

1/2 to 1 teaspoon Tabasco sauce

2 tablespoons salt, divided

2 teaspoons black pepper, divided

1/2 to 1 teaspoon cayenne pepper, divided, or to taste 3 cups fine yellow corn flour*

vegetable oil or shortening for deep frying


In a mixing bowl, whisk together eggs, milk, beer, mustard, Tabasco, and half of the salt and peppers. Cut fish fillets into bite sized pieces, or nuggets. Place fish in egg mixture, coating well; cover, refrigerate, and let soak for about 1 hour.

Mix corn flour with the remaining salt and peppers in a shallow, wide bowl or pie plate. Preheat oil in deep fryer to about 370ºF. Remove fish from mixture and dredge with corn flour mixture. Fry fish until the fish nuggets float to the surface and turn golden brown, taking care not to overcook.

Place fish nuggets on paper towels to drain, patting gently with paper towels to blot up excess oil.

Use this batter to fry shrimp, oysters, and other shellfish. Serves 4

Jalapeno Poppers

Jalapeno peppers are stuffed with a cream cheese mixture then battered and deep fried to make delicious little appetizers. INGREDIENTS:

12 jalapeno peppers, sliced in half lengthwise, seeds removed 8 ounces cream cheese, room temperature

2 eggs, beaten

2 tablespoons water

dash salt

1 cup plain dry breadcrumbs

oil for deep frying


Fill jalapeno pepper halves with cream cheese and press halves back together. Combine eggs, water and salt. Dip jalapeno peppers into egg mixture and into breadcrumbs. Place on a cookie sheet and freeze for 2 hours.

Heat oil in deep fryer to 370°. Deep fry peppers in batches for about 3 minutes, or until golden brown. Transfer jalapeno poppers to paper towels to drain.

Homemade Potato Chips


6 or more medium lg. potatoes

Oil or fat for deep frying



Wash and peel the potatoes. Slice very thin.

An old fashioned cabbage slicer can be used (careful of the fingers) or use a sharp knife or food processor with a thin slicing blade. Put the slices at once into a bowl of cold water and let stand for at least one hour. Ice water is best, but you can set the whole bowl in the refrigerator if you wish. Dry well by shaking them in a towel. Fry in hot oil at 390 degrees F. until a light golden brown. Don't try frying too many at once, better to put one layer on the frying basket. Drain on paper towels or any kind of plain crumpled absorbent paper. If you haven't any paper, use a worn dish towel. Salt lightly. These can be kept for some time if they are sealed into plastic bags or containers after they have cooled.

Crispy Fried Frog Legs


2 to 2 1/2 pounds small frog legs

1/3 cup lemon juice

crushed ice

1/3 cup milk

2 eggs, separated

2 teaspoons vegetable oil

salt and pepper

dash cayenne pepper, optional

2 cups all-purpose flour

vegetable oil for deep frying


Wash frog legs thoroughly. Place in a large bowl; sprinkle with lemon juice, and cover with crushed ice. Refrigerate 1 to 3 hours. In a small bowl, whisk together milk, egg yolks, and 2 teaspoons oil. Beat egg whites until stiff; fold into milk and egg yolk mixture. Sprinkle frog legs with salt and pepper, and a little cayenne, if using; dip each in milk-egg mixture, then dredge in flour. Heat vegetable oil in a deep-fryer or skillet to 375°. Fry frog legs until golden brown. With a slotted spoon, transfer to paper towels to drain.

Serves 4 to 6.

Deep-Fried Twinkies


6 Twinkies

Popsicle sticks

4 cups vegetable oil

Flour for dusting

1 cup milk

2 tablespoons vinegar

1 Tablespoon oil

1 cup flour

1 teaspoon baking powder

1/2 teaspoon salt


1. Chill or freeze Twinkies for several hours or overnight. 2. Heat 4 cups vegetable oil in deep fryer to about 375 degrees. 3. Mix together milk, vinegar and oil.

4. In another bowl, blend flour, baking powder and salt. 5. Whisk wet ingredients into dry and continue mixing until smooth. Refrigerate while oil heats.

6. Push stick into Twinkie lengthwise, leaving about 2 inches to use as a handle, dust with flour and dip into the batter. Rotate Twinkie until batter covers entire cake.

7. Place carefully in hot oil. The Twinkie will float, so hold it under with a utensil to ensure even browning. It should turn golden in 3 to 4 minutes. Depending on the size of your deep fryer, you might be able to fry only one at a time, two at the most.

8. Remove Twinkie to paper towel and let drain. Remove stick and allow Twinkie to sit for about 5 minutes before serving. Makes 6.

Deep-Fried Smelts

Fresh smelts should be stored refrigerated at 32°F to 40°F [0°C to 4°

C], excess liquid drained, packed into airtight containers and eaten within 3 to 4 days or 1 to 2 days when fried.

Smelts should be frozen at 0°F [-18°C], into airtight food containers, immediately after buying; bought frozen, smelts should be eaten within 4 to 6 months for maximum freshness.


Vegetable oil

1 pound [454 g] smelts

1 cup [250 mL] milk


Salt, to taste

Parsley sprigs

2 lemons, quartered

Into a deep-fryer, heat vegetable oil to 375°F [190°C]. Wipe dry smelts; dip smelts into milk, then coat with flour. Deep-fry smelts into hot oil for 5 to 7 minutes, until golden. Drain smelts ontp paper toweling.

Salt smelts.

Arrange smelts onto a serving plate

Serve, decorated with parsley sprigs and lemon segments Deep Fried Mars Bars


1 Mars Bar (UK) or Milky Way (US)

1 cup plain flour

1/2 cup corn flour

A pinch of bicarbonate of soda (baking soda to Yanks) Milk or beer

Oil for deep frying


Chill the chocolate bar by keeping it in the fridge, but don't freeze it.

Mix the flours and bicarbonate of soda (baking soda) together. Add milk (traditional) or beer (which gives a lighter result) until you get a batter with the consistency of thin cream.

Heat the oil until a small piece of bread will brown in a few seconds, but don't allow to smoke.

Remove wrapper from chilled chocolate bar. Coat completely in batter. Carefully lower into hot oil and fry until golden brown. Serve, with ice cream or french fries, if you're so inclined. (Of course, if you want to be sophisticated, you can cut the bar into bite-sized pieces before coating in batter.)

Deep Fried Chitterlings


2 pounds chitterlings

1 egg, lightly beaten

1 tablespoon water

fine cracker crumbs

oil for deep frying


Clean and Prepare chitterlings:

Wash chitterlings 3 or 4 times and place in a large kettle with 4 or 5 cups of water with 1 or 2 chopped onions, 2 bay leaves, 2 teaspoons salt, 1/4 teaspoon pepper, 2 cloves minced garlic, and other seasonings as desired.

Simmer for 2 hours or until chitterlings are tender. Beat egg with 1 tablespoon water. Cut boiled chitterlings into pieces about the size of oysters. Dip each piece into egg mixture then roll in crumbs. Fry in oil at about 370° until golden brown. Serves 6 Deep Fried Cod

1 Lb. frozen cod


1 egg

3/4 C. flour

1/2 C. water

1 Tsp. salt

1 Tbsp. sesame seed

Mix together. Cut cod fillets into serving sizes. Dip pieces into batter (make sure pieces are dry so batter will stick). Deep fry in 1-inch of oil for 10 to 15 minutes each side or until golden brown. Serves 3 to 4 adults.

Deep-Fried Squid

3 lb Squid, cleaned and cut into


Flour for coating, at least

-3 cups

Salt and pepper to taste

Oil for deep frying. Peanut

-oil is best.

Deep-fried squid is one of the most popular seafood dishes in the world. It is made in almost every country where squid is eaten. Once you taste it, you'll see why. The rings emerge juicy, sweet and crisp.

Served with several dipping sauces, this dish makes an excellent hors d'oeuvre or main course. This recipe calls for a dry coating. Wet coatings, such as tempura batter, are delicious, too, though they are a little more trouble to apply.

Dry the rings thoroughly with paper towels. Coat with flour, to which salt and pepper have been added.

Heat oil to 350F in a deep-fat fryer or heavy casserole. If you don't have a temperature control or thermometer, you can guess at the temperature by dropping a few drops of water into the oil. It should sizzle immediately on contact. Plunge basket laden with one layer of squid into oil which should bubble vigorously on contact. If you don't have a basket for deep frying, use a large spoon or tongs to immerse squid in oil, and to remove. Fry until coating turns golden brown, about 3 or 4 minutes.

Remove squid and drain. Turn down heat to moderate until just before you are ready to cook the next batch; oil will overheat when the fryer is empty. Remove excess oil from squid with paper towels.

Serve rings hot with any of the dipping sauces described below or with lemon wedges. Cole slaw is a natural with deep fried squid.

Cajun Deep Fried Turkey

10 gal Peanut oil

10 lb Turkey; up to 15 lbs

6 ts Salt

6 ts Paprika

6 ts White pepper

6 ts Cayenne

6 ts Accent; opt

16 oz Liquid crab oil concentrate

NOTE-Not recommended for indoor cooking. Rinse turkey inside and out. Mix 1 part crab boil concentrate to 4 parts water. Combine dry ingredients with crab boil solution. Adjust seasoning to taste. Inject turkey (approximately 2“ apart) with mixture using syringe (available from gourmet kitchen stores.) Cover turkey with foil and refrigerate over night. Heat oil to 350~. CAUTION: Use a grease thermometer to monitor the oil. It may ignite if the temperature goes beyond 375~. Put turkey in basket and CAREFULLY lower it into the pot. Cook 5 minutes per pound. Check in 1 hour using a meat thermometer. NOTE-This is a great dish, but should only be attempted by someone who has experience with doing this. It is also expensive due to the large amount of oil needed.

Apple Fritters/deep Fried

1 lg Egg; beaten

1 c Milk

1 c Apples; * see note

1/4 c Sugar

1/4 ts Salt

1 ts Greated orange peel

3 tb Orange juice

2 ts Vanilla extract

2 c All-purpose flour

1 tb Baking powder

Vegetable oil

Confectioner's sugar

  • unpeeled apple which is finely diced or grated. In mixing bowl, combine beaten egg, milk, apple, sugar, salt, orange peel, orange juice and vanilla. Sift together the flour and baking powder; fold into the apple mixture, stir just until all flour is moistened. Drop batter by rounded teaspoon into hot oil (350 degrees). Fry until deep golden brown, about 3-4 minutes, turning once. Drain fritters thoroughly on paper towels. Roll in sugar or sift the sugar over the tops. Yield: about 40 fritters.

1 lg Cauliflower

1 t Salt

Oil for deep fat frying

Taratoor Sauce

Cut away the thick stem at the base of the cauliflower and remove the green leaves. Break the florets off the center core and cut the core into 1” cubes. Wash the florets and cubes under cold running water. In a 3 to 4 qt enameled or stainless steel saucepan, bring 1 qt of water and the salt to a boil over high heat. Drop in the cauliflower and cook briskly, uncovered, for 10 minutes, or until the pieces are tender but still somewhat resistant to the point of a small, sharp knife. Drain in a sieve or colander. In a heavy 10“ to 12” skillet with a deep frying thermometer or in an electric skillet, heat 1“ or 2” of oil until it reaches a temperature of 375F. Pat the cauliflower completely dry with paper towels, and a dozen or so pieces at a time, fry them in the hot oil for about 15 minutes, or until golden brown on all sides. As they brown, remove them with a slotted spoon and drain them on paper towels. They may be served hot or at room temperature covered with taratoor.

Deep Fried Shrimp Balls

1 lb Shrimp, cleaned & deveined

2 Bacon strips

4 Water chestnuts


1/2 md Onion



1 Egg, beaten

2 tb Corn starch

Oil for deep frying

1. Mince shrimp, bacon, onion or water chestnuts together until fine. Place mixture in bowl. Remove crusts from bread. Dice bread into very fine cubes. Place cubes in shrimp mixture. Add salt, pepper, egg and 2 tablespoons corn starch to mixture. Combine thoroughly.

2. Fill deep fyer halfway up with oil. Heat oil on highest heat setting. When you think oil is sufficiently heated, test the temperature of it with a small piece of bread crust. If it frys to a golden brown colour, then oil is ready for deep frying. If bread crust fails to brown readily, then oil is not ready yet. If bread crust frys to a dark brown, then oil is too hot. Shut heat off of wok, allow oil to cool 5 minutes before turning heat on again. Retest oil with bread crust to see if it is of proper temperature.

3. When oil is ready for deep frying, take 2 teaspoons, dip into shrimp mixture and form a 1“ diameter ball. Drop ball into hot oil, Place about 8 balls into the hot oil. Allow each ball to deep fry 3 minutes. Turn balls so that each will fry to a golden brown colour. Remove balls to paper toweling to drain excess oil from them. Repeat procedure for deep frying rest of shrimp mixture until all of the mixture is used up. Place shrimp balls on a serving platter. Garnish with parsley or other raw vegetable.


1 bn Fresh parsley

1/4 c All-purpose flour

2 Eggs –beaten

3/4 c Unseasoned bread crumbs

Vegetable oil for deep


Lowry's Seasoned Salt

Wash the parsley, break off the tough stems and make small bunches of parsley heads. While parsley is still wet, dip into flour, then eggs, then into the bread crumbs. Shake off excess. Heat oil to 375 degrees F. Place prepared parsley in the oil and fry until golden brown, about 50 seconds. Drain well and season to taste.


1 c Sour cream

1/4 c Prepared blue cheese dressin 1 ea 16-oz jar sliced dill pickle 1 x Oil for deep-frying

1/4 c Mayonnaise

2 tb Dijon-style mustard

3 c Seasoned bread crumbs

Mix sour cream, mayonnaise, blue cheese dressing and mustard together in a serving bowl. Set aside. Dredge pickles in bread crumbs and deep-fry in oil at 350 degrees until golden. Serve with sauce for dipping.


2 lb Squid

1/2 c Flour

1 t Salt

1/8 ts Pepper

2 Eggs

1 c Milk

1 1/2 c Italian bread crumbs

Cut 2 the cleaned squid body sacks into 1/2” wide rings. Rinse well under cold running water. In deep fryer heat oil to 375. In plastic bag combine flour, salt & pepper. Add a few squid rings at a time, shake until well coated. In a shallow bowl combine 2 eggs and 1 cup milk (beaten). Dip squid in liquid then in about 1-1/2 Cups Italian Bread Crumbs.

Fry a few at a time about 45 seconds or until golden brown. Drain and keep warm. Serve with cocktail sauce or tartar sauce.


1 lb Tofu, cut in 1/2 inch cubes 1/2 c Wheat germ

3 tb Cornstarch

Vegetable oil for deep fry Soy sauce →OR< Sweet and sour sauce 1) Roll the tofu cubes in the wheat germ mixed with cornstarch. Heat the oil to 350F on a deep-fat frying thermometer. 2) Fry the cubes, a few at a time, in a basket in the hot oil. Drain on paper towels and keep warm while making the remainder. 3) Serve with soy sauce or sweet and sour sauce dip.

Deep-Fried Devils (You Zha Gui or You Tiao) 2 ts Coarse salt

1 ts Alum*

1 ts Ammonium carbonate powder*

1 ts Baking soda

1 ts Baking powder

1 1/4 c Water at room temperature

3 1/2 c Unbleached flour (approx.)

6 c Or more peanut or corn oil

For deep frying, preferably

In a wok

  • available at pharmacies. note: Chains may not carry these. Try to find an old mom & pop pharmacy.

Put the salt, alum ammonium carbonate, and baking soda and powder in a large mixing bowl. Add the water and stir until all the powders are dissolved. Add 3 cups of the flour and use your hands in a pressing and pushing motion to mix the dough. Add the remaining flour if the dough is too soft. It should be firm enough to handle Transfer the dough to a floured surface and knead until smooth with no lumps. The kneading should take no longer than 2 or 3 minutes. Divide the dough into two pieces, and with a little flour shape them into two oblong loaves, then coat with oil and wrap tightly in plastic. Let them sit at least 4hours and up to 8 hours at room temperature. Sprinkle a large cutting board with flour and put it near the stove. Stretch the loaves so that each measures 14 inches long and 3 inches wide. Lay them on the board at least 4 inches apart. Sprinkle some flour on top. With a rolling pin, roll on loaf out to about 1/4 inch thick, 4 inches wide, 16 inches long. Repeat with the other loaf. Cover with a damp towel & let rest 10 minutes. Heat 3 inches of oil to 350 deg. Have a tray lined with paper towels nearby. Cut 4 crosswise strips 2/3 inch wide from one of the loaves. Brush the top of 2 with water, then lay the other 2 on top. Press a chopstick lengthwise on each pair of strips to make them stick together. Stretch each double strip to 8 to 10 inch length. Lower the pieces into the oil, immediately turning them gently with chopsticks, without squeezing them, until all sides become lightly browned. This takes about 2 minutes. Drain on paper towels. Repeat the cutting and frying with the rest of the dough. Wrapped in plastic, they keep well 1 week in the refrigerator and 1 month in the freezer. Reheat in a preheated 450 deg oven for about 2 minutes, until crisp but not dry.

Deep-Fried Dill Pickle Fondue Balls

2 eggs whites –slightly beaten 1 cup Swiss cheese –grated

1/3 cup dill pickles –chopped

dash garlic salt

1/2 cup dry bread crumbs

Combine egg whites, swiss cheese, chopped pickles and garlic salt. Drop by teaspoonsful into the bread crumbs; roll and coat well while forming small balls. Chill until ready to serve.

Fry in deep fat (375 degrees) until golden brown, about 2-3 minutes. Drain well on paper towels. About 2 dozen appetizers.

POORI (Deep-fried, Puffy Bread)

1 cup sifted whole-wheat flour (sift to take out some of the larger bran bits) 1 cup all-purpose flour

1/2 teaspoon salt

2 tablespoons vegetable oil + more for deep-frying 1/2 cup water

Put the 2 flours and salt in a bowl. Drizzle the 2 tablespoons oil over the top. Rub the oil in with your fingers so the mixture resembles coarse breadcrumbs. Slowly add the water to form a stiff ball of dough. Empty the ball on to a clean work surface. Knead it for 10-12 minutes or until it is smooth. Form a ball. Rub about 1/4 teaspoon oil on the ball and slip it into a plastic bag. Set it aside for 30 minutes.

Knead the dough again, and divide it into 12 equal balls. Keep 11 of them covered while you work with the twelfth. Flatten this ball and roll it out into a 5-5 1/2“ round. If you have the space, roll out all the porris and keep them in a single layer, covered with plastic wrap. In a deep frier fill about 1/3 with oil. Let it get very, very hot. Meanwhile, line a platter with paper towels. Lift up one poori and lay it carefully over the surface of the hot oil. It might sink to the bottom but it should rise in seconds and begin to sizzle. Using the back of a slotted spoon, push the poori gently into the oil with tiny, swift strokes. Within seconds, the poori will puff up. Turn it over and cook the second side for about 10 seconds. Remove it with a slotted spoon and put it on the platter. Make all the pooris this way. The first layer on the platter may be covered with a layer of paper towls. More pooris can then be spread over the top. Serve the pooris hot (immediately).

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