On Sep 4, 10:01*am, FERRANTE > wrote:
> I am thinking about buying a small deep fryer, but with so many
> choices, I am unsure on which one to get. I am sure many people in
> this NG have them and can offer some advice on what is good and what
> is not.
>
> I would like to get something not too bulky and the cooking amount
> would be just for me, one person. I would use it primarily for French
> fries, tatar tots, things like that. Maybe a few pieces of chicken (4
> or 5), so I imagine I would not need anything big.
>
> Thanks in advance for your recommendations.
>
> Mark

You can bake or broil everything you're talking about.

On Sep 4, 10:01 am, FERRANTE > wrote:
> I am thinking about buying a small deep fryer, but with so many
> choices, I am unsure on which one to get. I am sure many people in
> this NG have them and can offer some advice on what is good and what
> is not. [snip]

I think there is a growing consensus that separate small deep fryer
appliances are inferior to a deep stovetop pot and a thermometer that
clamps onto the side. At least as stable/safe, easier to clean, more
responsive (at least on a gas burner), more flexible as to size. Just
be sure to fill it no more than halfway with oil. If you still want
an appliance, I'd suggest you try to find one that is not non-stick,
as those coatings too easily become damaged in use. -aem

I am thinking about buying a small deep fryer, but with so many
choices, I am unsure on which one to get. I am sure many people in
this NG have them and can offer some advice on what is good and what
is not.

I would like to get something not too bulky and the cooking amount
would be just for me, one person. I would use it primarily for French
fries, tatar tots, things like that. Maybe a few pieces of chicken (4
or 5), so I imagine I would not need anything big.

Thanks in advance for your recommendations.

Mark

"FERRANTE" > wrote in message
...
>I am thinking about buying a small deep fryer, but with so many
> choices, I am unsure on which one to get. I am sure many people in
> this NG have them and can offer some advice on what is good and what
> is not.
>
> I would like to get something not too bulky and the cooking amount
> would be just for me, one person. I would use it primarily for French
> fries, tatar tots, things like that. Maybe a few pieces of chicken (4
> or 5), so I imagine I would not need anything big.
>
> Thanks in advance for your recommendations.
>
> Mark

The small deep fryers are so inexpensive, I would buy whatever looked good.
I would get one that had an indicator light to let you know when a certain
temperature had been reached. All of the small ones are a beast to clean
because the oil receptacle does not come out of the fryer . . . some oil
always dribbles down the side when you empty it.
Janet

Janet Bostwick wrote:
>
> "FERRANTE" > wrote in message
> ...
> >I am thinking about buying a small deep fryer, but with so many
> > choices, I am unsure on which one to get. I am sure many people in
> > this NG have them and can offer some advice on what is good and what
> > is not.
> >
> > I would like to get something not too bulky and the cooking amount
> > would be just for me, one person. I would use it primarily for French
> > fries, tatar tots, things like that. Maybe a few pieces of chicken (4
> > or 5), so I imagine I would not need anything big.
> >
> > Thanks in advance for your recommendations.
> >
> > Mark
>
> The small deep fryers are so inexpensive, I would buy whatever looked good.
> I would get one that had an indicator light to let you know when a certain
> temperature had been reached. All of the small ones are a beast to clean
> because the oil receptacle does not come out of the fryer . . . some oil
> always dribbles down the side when you empty it.
> Janet

Look for the highest wattage (1,500W) with the smallest oil volume. Due
to the limitation of the standard US 15A 120V outlet, countertop fryers
really don't have adequate capacity to maintain oil temp when cold food
is added.

If you really want effective deep frying, you can get a commercial
countertop fryer used from a restaurant supply store, and run a 240V
circuit for it. Those fryers with 240V connections can get enough power
to properly maintain oil temperature.

"Pete C." > wrote in message
ster.com...
>
> Janet Bostwick wrote:
>>
>> "FERRANTE" > wrote in message
>> ...
>> >I am thinking about buying a small deep fryer, but with so many
>> > choices, I am unsure on which one to get. I am sure many people in
>> > this NG have them and can offer some advice on what is good and what
>> > is not.
>> >
>> > I would like to get something not too bulky and the cooking amount
>> > would be just for me, one person. I would use it primarily for French
>> > fries, tatar tots, things like that. Maybe a few pieces of chicken (4
>> > or 5), so I imagine I would not need anything big.
>> >
>> > Thanks in advance for your recommendations.
>> >
>> > Mark
>>
>> The small deep fryers are so inexpensive, I would buy whatever looked
>> good.
>> I would get one that had an indicator light to let you know when a
>> certain
>> temperature had been reached. All of the small ones are a beast to clean
>> because the oil receptacle does not come out of the fryer . . . some oil
>> always dribbles down the side when you empty it.
>> Janet
>
> Look for the highest wattage (1,500W) with the smallest oil volume. Due
> to the limitation of the standard US 15A 120V outlet, countertop fryers
> really don't have adequate capacity to maintain oil temp when cold food
> is added.
>
> If you really want effective deep frying, you can get a commercial
> countertop fryer used from a restaurant supply store, and run a 240V
> circuit for it. Those fryers with 240V connections can get enough power
> to properly maintain oil temperature.

Yabbut, if the poster is only looking to suit himself for a few pieces, any
little fryer will do. The important things are to be sure to let the oil
come up to temp. and do overload with cold food.
Janet

"FERRANTE" wrote

> I would like to get something not too bulky and the cooking amount
> would be just for me, one person. I would use it primarily for French
> fries, tatar tots, things like that. Maybe a few pieces of chicken (4
> or 5), so I imagine I would not need anything big.

Actually, to do 4 or 5 pieces of chicken, you need a middle sized unit.
Ours looks a good bit like this one. though a bit smaller as I'm pretty sure
ours isn't 12 cups. More like 8?

http://www.amazon.com/T-Fal-FR400400...092676&sr=8-16

We got it in 1994 and it's still working just fine. I'm guessing we use it
about once a week. Since it's mostly fries and such, the oil lasts longer
than you would think.

Janet Bostwick wrote:
>
> "Pete C." > wrote in message
> ster.com...
> >
> > Janet Bostwick wrote:
> >>
> >> "FERRANTE" > wrote in message
> >> ...
> >> >I am thinking about buying a small deep fryer, but with so many
> >> > choices, I am unsure on which one to get. I am sure many people in
> >> > this NG have them and can offer some advice on what is good and what
> >> > is not.
> >> >
> >> > I would like to get something not too bulky and the cooking amount
> >> > would be just for me, one person. I would use it primarily for French
> >> > fries, tatar tots, things like that. Maybe a few pieces of chicken (4
> >> > or 5), so I imagine I would not need anything big.
> >> >
> >> > Thanks in advance for your recommendations.
> >> >
> >> > Mark
> >>
> >> The small deep fryers are so inexpensive, I would buy whatever looked
> >> good.
> >> I would get one that had an indicator light to let you know when a
> >> certain
> >> temperature had been reached. All of the small ones are a beast to clean
> >> because the oil receptacle does not come out of the fryer . . . some oil
> >> always dribbles down the side when you empty it.
> >> Janet
> >
> > Look for the highest wattage (1,500W) with the smallest oil volume. Due
> > to the limitation of the standard US 15A 120V outlet, countertop fryers
> > really don't have adequate capacity to maintain oil temp when cold food
> > is added.
> >
> > If you really want effective deep frying, you can get a commercial
> > countertop fryer used from a restaurant supply store, and run a 240V
> > circuit for it. Those fryers with 240V connections can get enough power
> > to properly maintain oil temperature.
>
> Yabbut, if the poster is only looking to suit himself for a few pieces, any
> little fryer will do. The important things are to be sure to let the oil
> come up to temp. and do overload with cold food.
> Janet

Yabbut if I have to fry my single serving of chicken nuggets 3 at a time
to keep from cooling the oil too much in a wimpy fryer, half my food
will be cold by the time I get to eat it.

"Pete C." wrote:
>
> Yabbut if I have to fry my single serving of chicken nuggets 3 at a time
> to keep from cooling the oil too much in a wimpy fryer, half my food
> will be cold by the time I get to eat it.

When I deep fry, I have a hard time not eating
all the food as it comes out of the fryer.
Especially deep-fried mushrooms. I love those.

Chemo the Clown wrote:
> On Sep 4, 10:01 am, FERRANTE > wrote:
>> I am thinking about buying a small deep fryer, but with so many
>> choices, I am unsure on which one to get. I am sure many people in
>> this NG have them and can offer some advice on what is good and what
>> is not.
>>
>> I would like to get something not too bulky and the cooking amount
>> would be just for me, one person. I would use it primarily for French
>> fries, tatar tots, things like that. Maybe a few pieces of chicken (4
>> or 5), so I imagine I would not need anything big.
>>
>> Thanks in advance for your recommendations.
>>
>> Mark
>
> You can bake or broil everything you're talking about.


You can, but they won't be as good as they would be deep fried.

On Sep 4, 10:01*am, FERRANTE > wrote:
> I am thinking about buying a small deep fryer, but with so many
> choices, I am unsure on which one to get. I am sure many people in
> this NG have them and can offer some advice on what is good and what
> is not.
>
> I would like to get something not too bulky and the cooking amount
> would be just for me, one person. I would use it primarily for French
> fries, tatar tots, things like that. Maybe a few pieces of chicken (4
> or 5), so I imagine I would not need anything big.
>
> Thanks in advance for your recommendations.
>
> Mark



I have Rival deep fryer / crock pot. I have never used it as a crock
pot, just as a deep fryer. It has a temperature dial, so I can choose
the temp I want. And the light goes out when it gets to that temp. I
tend to set it a tad higher than what I want so that adding the cold
food doesn't take the temp down too far. It cooks great. I do a lot of
chicken strips. I do smaller pieces of chicken, but I can put a good
size serving in at once. It has a metal basic with a handle, so it is
easy to put food in and take it out.

The only thing that I don't like is that counter top fryers do not
have an easy way to filter the oil.

Mark Thorson wrote:
>
> "Pete C." wrote:
> >
> > Yabbut if I have to fry my single serving of chicken nuggets 3 at a time
> > to keep from cooling the oil too much in a wimpy fryer, half my food
> > will be cold by the time I get to eat it.
>
> When I deep fry, I have a hard time not eating
> all the food as it comes out of the fryer.
> Especially deep-fried mushrooms. I love those.

Well, you do have to QC a sample from each batch, no?

"FERRANTE" > wrote in message
...
>I am thinking about buying a small deep fryer, but with so many
> choices, I am unsure on which one to get. I am sure many people in
> this NG have them and can offer some advice on what is good and what
> is not.
>
> I would like to get something not too bulky and the cooking amount
> would be just for me, one person. I would use it primarily for French
> fries, tatar tots, things like that. Maybe a few pieces of chicken (4
> or 5), so I imagine I would not need anything big.
>
> Thanks in advance for your recommendations.
>
> Mark
>
>
Presto Industries, in Eau Claire, Wisconsin, has been making deep fryers
since WWII. Get one of their round cast aluminum models, only as large as
you need. The large square fryers[which Presto now, unfortunately, imports
from China] take too much oil. They don't get hot enough. Our Cast Aluminum
Presto Fryer has been going for 25 years without problems.
http://www.shopping.com/xPO-Presto-Granpappy-05411

Ed

FERRANTE wrote:
>
> I am thinking about buying a small deep fryer, but with so many
> choices, I am unsure on which one to get. I am sure many people in
> this NG have them and can offer some advice on what is good and what
> is not.
>
> I would like to get something not too bulky and the cooking amount
> would be just for me, one person. I would use it primarily for French
> fries, tatar tots, things like that. Maybe a few pieces of chicken (4
> or 5), so I imagine I would not need anything big.
>
> Thanks in advance for your recommendations.
>
> Mark

No help here. We've abandoned electric deep fryers (after the last one
died), for a pan with oil. There's just no more space in this kitchen
for another appliance LOL.

We do chips and 'tots' in the toaster oven, which has more uses than a
deep fryer. Large cast iron frying pan for the chicken and fish.

Arri London wrote:
>
> FERRANTE wrote:
> >
> > I would like to get something not too bulky and the cooking amount
> > would be just for me, one person. I would use it primarily for French
> > fries, tatar tots, things like that. Maybe a few pieces of chicken (4
> > or 5), so I imagine I would not need anything big.
>
> We do chips and 'tots' in the toaster oven, which has more uses than a
> deep fryer. Large cast iron frying pan for the chicken and fish.

Tater Tots are already fried. They don't need
to be fried again.

On Sep 4, 1:01*pm, FERRANTE > wrote:
> I am thinking about buying a small deep fryer, but with so many
> choices, I am unsure on which one to get. I am sure many people in
> this NG have them and can offer some advice on what is good and what
> is not.
>
> I would like to get something not too bulky and the cooking amount
> would be just for me, one person. I would use it primarily for French
> fries, tatar tots, things like that. Maybe a few pieces of chicken (4
> or 5), so I imagine I would not need anything big.
>
> Thanks in advance for your recommendations.
>
> Mark

I don't own one and never deep fry. Can I talk you out of it for a.
your health, b. your weight, c. storage of another appliance and d.
disposal of the oil?

If you crave fries, wait'll you're in a resto and they come with the
meal, regardless.

"Pete C." > wrote in message
ster.com...
>
> Janet Bostwick wrote:
>>
>> "Pete C." > wrote in message
>> ster.com...
>> >
>> > Janet Bostwick wrote:
>> >>
>> >> "FERRANTE" > wrote in message
>> >> ...
>> >> >I am thinking about buying a small deep fryer, but with so many
>> >> > choices, I am unsure on which one to get. I am sure many people in
>> >> > this NG have them and can offer some advice on what is good and what
>> >> > is not.
>> >> >
>> >> > I would like to get something not too bulky and the cooking amount
>> >> > would be just for me, one person. I would use it primarily for
>> >> > French
>> >> > fries, tatar tots, things like that. Maybe a few pieces of chicken
>> >> > (4
>> >> > or 5), so I imagine I would not need anything big.
>> >> >
>> >> > Thanks in advance for your recommendations.
>> >> >
>> >> > Mark
>> >>
>> >> The small deep fryers are so inexpensive, I would buy whatever looked
>> >> good.
>> >> I would get one that had an indicator light to let you know when a
>> >> certain
>> >> temperature had been reached. All of the small ones are a beast to
>> >> clean
>> >> because the oil receptacle does not come out of the fryer . . . some
>> >> oil
>> >> always dribbles down the side when you empty it.
>> >> Janet
>> >
>> > Look for the highest wattage (1,500W) with the smallest oil volume. Due
>> > to the limitation of the standard US 15A 120V outlet, countertop fryers
>> > really don't have adequate capacity to maintain oil temp when cold food
>> > is added.
>> >
>> > If you really want effective deep frying, you can get a commercial
>> > countertop fryer used from a restaurant supply store, and run a 240V
>> > circuit for it. Those fryers with 240V connections can get enough power
>> > to properly maintain oil temperature.
>>
>> Yabbut, if the poster is only looking to suit himself for a few pieces,
>> any
>> little fryer will do. The important things are to be sure to let the oil
>> come up to temp. and do overload with cold food.
>> Janet
>
> Yabbut if I have to fry my single serving of chicken nuggets 3 at a time
> to keep from cooling the oil too much in a wimpy fryer, half my food
> will be cold by the time I get to eat it.

Portion Control???? You are right, the size of the fryer would be dependent
upon what you consider a portion.
Janet

On 2009-09-05, Mark Thorson > wrote:

> Tater Tots are already fried. They don't need
> to be fried again.

They are par-fried, as are most frozen potato products (hash, obrien,
etc). They need a bit more to make 'em crispy on the outside and
completely cooked on the inside.

nb.... worked a tater-tot line in a WA potato processing plant

"Janet Bostwick" > wrote in message
news
>
> "Pete C." > wrote in message
> ster.com...
>>
>> Janet Bostwick wrote:
>>>
>>> "Pete C." > wrote in message
>>> ster.com...
>>> >
>>> > Janet Bostwick wrote:
>>> >>
>>> >> "FERRANTE" > wrote in message
>>> >> ...
>>> >> >I am thinking about buying a small deep fryer, but with so many
>>> >> > choices, I am unsure on which one to get. I am sure many people in
>>> >> > this NG have them and can offer some advice on what is good and
>>> >> > what
>>> >> > is not.
>>> >> >
>>> >> > I would like to get something not too bulky and the cooking amount
>>> >> > would be just for me, one person. I would use it primarily for
>>> >> > French
>>> >> > fries, tatar tots, things like that. Maybe a few pieces of chicken
>>> >> > (4
>>> >> > or 5), so I imagine I would not need anything big.
>>> >> >
>>> >> > Thanks in advance for your recommendations.
>>> >> >
>>> >> > Mark
>>> >>
>>> >> The small deep fryers are so inexpensive, I would buy whatever looked
>>> >> good.
>>> >> I would get one that had an indicator light to let you know when a
>>> >> certain
>>> >> temperature had been reached. All of the small ones are a beast to
>>> >> clean
>>> >> because the oil receptacle does not come out of the fryer . . . some
>>> >> oil
>>> >> always dribbles down the side when you empty it.
>>> >> Janet
>>> >
>>> > Look for the highest wattage (1,500W) with the smallest oil volume.
>>> > Due
>>> > to the limitation of the standard US 15A 120V outlet, countertop
>>> > fryers
>>> > really don't have adequate capacity to maintain oil temp when cold
>>> > food
>>> > is added.
>>> >
>>> > If you really want effective deep frying, you can get a commercial
>>> > countertop fryer used from a restaurant supply store, and run a 240V
>>> > circuit for it. Those fryers with 240V connections can get enough
>>> > power
>>> > to properly maintain oil temperature.
>>>
>>> Yabbut, if the poster is only looking to suit himself for a few pieces,
>>> any
>>> little fryer will do. The important things are to be sure to let the
>>> oil
>>> come up to temp. and do overload with cold food.
>>> Janet
>>
>> Yabbut if I have to fry my single serving of chicken nuggets 3 at a time
>> to keep from cooling the oil too much in a wimpy fryer, half my food
>> will be cold by the time I get to eat it.
>
> Portion Control???? You are right, the size of the fryer would be
> dependent upon what you consider a portion.
> Janet
>
Yeahbut, it's for one person... a four quarter is plenty. I have a heavy
pot with fry basket, somewhere... I haven't used it in like forty years, I
think it's a six quarter. I bought the set up when my daughter was a
rugrat. It was more a novelty, didn't get used much after the first couple
of months and then got packed away somewhere, it's probably down the
basement with lots of other kitchenware that's been retired for non use. I
recommend an ordinary pot with basket to try out for a newbie, nine times
out of ten it won't get used hardly at all, why invest in a dedicated
appliance... a plain pot can always get used to cook something.

"notbob" > wrote in message
...
> On 2009-09-05, Mark Thorson > wrote:
>
>> Tater Tots are already fried. They don't need
>> to be fried again.
>
> They are par-fried, as are most frozen potato products (hash, obrien,
> etc). They need a bit more to make 'em crispy on the outside and
> completely cooked on the inside.
>
> nb.... worked a tater-tot line in a WA potato processing plant

They can be finished in the oven on a sheet pan but they won't taste as good
as fried... but if I'm going to heat up a deep fryer I sure as heck ain't
gonna futz around with any frozen fries, may as well have the real deal and
cook em fresh... I'm a chunky crinkle cut fan... last time I had good fries
was at Nathan's Coney Island, no one does it better, and I mean no one.

On Sep 4, 5:15*pm, Kalmia > wrote:
> On Sep 4, 1:01*pm, FERRANTE > wrote:
>
> > I am thinking about buying a small deep fryer, but with so many
> > choices, I am unsure on which one to get. I am sure many people in
> > this NG have them and can offer some advice on what is good and what
> > is not.
>
> > I would like to get something not too bulky and the cooking amount
> > would be just for me, one person. I would use it primarily for French
> > fries, tatar tots, things like that. Maybe a few pieces of chicken (4
> > or 5), so I imagine I would not need anything big.
>
> > Thanks in advance for your recommendations.
>
> > Mark
>
> I don't own one and never deep fry. *Can I talk you out of it for a.
> your health, b. your weight, c. storage of another appliance and d.
> disposal of the oil?
>
> If you crave fries, wait'll you're in a resto and they come with the
> meal, regardless.

I can't speak for the original poster, but I like fries at home a lot
more than any fries at a fast food place. I rarely get fries anywhere.
If I do, it is becuase they came with a basket of fish that couldn't
be purchased separately. And most of them get tossed out.

I would much rather buy a bag of frozen fries and fry them myself.
Fresh and hot, cooked to the perfect time. I don't eat them a lot, but
I do if I am already planning to fry some fish or chicken.

I have tried them in the toaster oven as well as on a george foreman
grill. They are okay that way, but not as good. It is also harder to
get the timing right.

In article >,
FERRANTE > wrote:

> I am thinking about buying a small deep fryer, but with so many
> choices, I am unsure on which one to get. I am sure many people in
> this NG have them and can offer some advice on what is good and what
> is not.
>
> I would like to get something not too bulky and the cooking amount
> would be just for me, one person. I would use it primarily for French
> fries, tatar tots, things like that. Maybe a few pieces of chicken (4
> or 5), so I imagine I would not need anything big.
>
> Thanks in advance for your recommendations.
>
> Mark

I own a 4 cup Fry Daddy. Small, compact, works well and perfect for one
or two people.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article
>,
Chemo the Clown > wrote:

> On Sep 4, 10:01*am, FERRANTE > wrote:
> > I am thinking about buying a small deep fryer, but with so many
> > choices, I am unsure on which one to get. I am sure many people in
> > this NG have them and can offer some advice on what is good and what
> > is not.
> >
> > I would like to get something not too bulky and the cooking amount
> > would be just for me, one person. I would use it primarily for French
> > fries, tatar tots, things like that. Maybe a few pieces of chicken (4
> > or 5), so I imagine I would not need anything big.
> >
> > Thanks in advance for your recommendations.
> >
> > Mark
>
> You can bake or broil everything you're talking about.

It's NOT the same.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
Mark Thorson > wrote:

> "Pete C." wrote:
> >
> > Yabbut if I have to fry my single serving of chicken nuggets 3 at a time
> > to keep from cooling the oil too much in a wimpy fryer, half my food
> > will be cold by the time I get to eat it.
>
> When I deep fry, I have a hard time not eating
> all the food as it comes out of the fryer.
> Especially deep-fried mushrooms. I love those.

<lol> I know exactly what you mean!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

"Omelet" > wrote in message
news
> In article >,
> FERRANTE > wrote:
>
>> I am thinking about buying a small deep fryer, but with so many
>> choices, I am unsure on which one to get. I am sure many people in
>> this NG have them and can offer some advice on what is good and what
>> is not.
>>
>> I would like to get something not too bulky and the cooking amount
>> would be just for me, one person. I would use it primarily for French
>> fries, tatar tots, things like that. Maybe a few pieces of chicken (4
>> or 5), so I imagine I would not need anything big.
>>
>> Thanks in advance for your recommendations.
>>
>> Mark
>
> I own a 4 cup Fry Daddy. Small, compact, works well and perfect for one
> or two people.
> --
> Peace! Om
>
>I unwisely got rid of my Fry Daddy because it didn't have a temperature
>control. Bad move. My 30 yo Fry Daddy was a good deal and worked much
>better than current small fryers.
Janet

"Omelet" > wrote in message newsmpomelet-.
>> Mark
>
> I own a 4 cup Fry Daddy. Small, compact, works well and perfect for one
> or two people.
> --
> Peace! Om
>
> "Human nature seems to be to control other people until they put their
> foot down."
> --Steve Rothstein
>
>
> Subscribe:



That's what I have too and you can put it in the dishwasher. I also have a
Lodge cast iron stove top deep fryer. It comes with a clip on thermometer.
I like both of these deep fryers.

notbob wrote:
>
> On 2009-09-05, Mark Thorson > wrote:
>
> > Tater Tots are already fried. They don't need
> > to be fried again.
>
> They are par-fried, as are most frozen potato products (hash, obrien,
> etc). They need a bit more to make 'em crispy on the outside and
> completely cooked on the inside.
>
> nb.... worked a tater-tot line in a WA potato processing plant

LOL was that interesting? Would love to see how that goes (fan of
process here).