what kind of oil do you use for deep frying? I made Heather's scallop fritters last night and

R

randi

Well-known member
fried them in Canola oil. we both thought they hadn't "crisped" enough. I'm doing a frito misto on saturday and it will be an issue with the zucchinni.

Heather, Don thought the fritters were a great way to have scallops. we'll certainly make them again smileys/smile.gif

 
I agree with rvb, the heat is the issue. I use canola oil, and I'm thermometer-dependent ...

When I fry coconut shrimp, for instance, it has to be 350*, and it has to be in small batches so the oil doesn't cool off with the addition of the food.

 
thank you smileys/smile.gif that's what Don said. I used the Presto multi-purpose cooker that Dawn had

posted. I still have an inch of oil in there and I will heat it up and test the temp. since it has a temp setting, I thought I would be OK... guess I was wrong.

I think I will go to United Grocer and get a large peanut oil in case I have to revert to stove top.

thanks guys & gal smileys/smile.gif

 
I should have told you Randi, that I have never tested the temperature

accuracy, I just turn it up to between the 350 and 400 or even on the 400 degree point when I fry. Next time I fry in mine I will check it. Sorry about that!

 
don't be sorry, that's fine. I tested last night and with a little over an inch of oil left, it

still hadn't reached 350 in an hour. this pot is my girlfriend's and I'm sure she has plenty of uses for it. I don't think it's all that efficent as a fryer and I'll use the stove top tomorrow for the frito misto. also, it could be a problem with this particular pot and temp control. I'll let you know smileys/smile.gif

 
That's so odd Randi,

because we use ours all the time for deep-frying and on New Year's Eve, we have two of them going for our annual Tempura/Fondue dinner, and they work great. And we have many skewered foods going at once. She might want to return it for another because it should not take that long. Now I have to try frying in mine tonight so I can check the temperature for sure. The best excuse for deep frying that I could have come up with, thanks! lol

 
I really think it may be this particular pot. it shouldn't have taken that long. I'm going to

United Grocer later to get a big container of peanut oil and I may test the pot again with more oil in it.

let me know how yours goes tonight. glad I could give an excuse to clog your arteries... "-)))

 
exactly what I said when I made them and that will be the next batch. time got away from me

last night and instead of the leftover salmon with potato salad, I heated the fritters in very hot oven and they crisped up beautfully. even better than when I made them the other night. I served them with the cucumber sauce I was going to serve with the salmon, more like a side, and it was just a great combo.

I was thinking of making them with shrimp, a combo of crab and scallops or shrimp and scallops or crab.... the possiblities are endless. thanks for posting the recipe Heahter smileys/smile.gif

 
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