Fry Foods

I fry foods once or twice a week, as the kids love their bite-size breaded chicken wings to go with steamed rice and some mild veggie or boiled-egg curry.

Traditionally, in my mother’s household, we fry foods in a thick black wok, but you need a specific stove ring to hold up the wok firmly from tipping over and spilling boiling hot oil.  Nowadays with the modern stoves that cater to flat-bottomed pots, that even the woks have to sport a flat base, I decided to get an electric deep fryer.

On top of what I have just mentioned above, I have one more reason to do so. My stove top does not accommodate 2 big pots cooking at the same time, let alone adding a wok frying away at the same time.  I tend to do 2 dishes at the same time, or prep an ingredient in one pot in order to add to the other.

In my search for an electric deep fryer, I looked onto the one my sister bought for her family use.  I love the fact that hers is basically a simple non-stick flat-base pot with a heating element practically soldered underneath.

The electrical cord which the thermostat is attached to, towards the pot’s end, can be taken off whenever we need to clean the pot.  The pot is propped up by 4 plastic wedges so that the heat from the deep fryer would not come into contact with your kitchen surface.

So, based on what I have seen so far, here’s a summary of what I would look for in an electric deep fryer:

a) Size of the pot: You may want a bigger one, if you tend to fry whole turkeys or chicken.

b) Easily washed : A detachable cord and washing-friendly frying pot is quite high on my list.

c) I care not for the wire basket to suspend food while frying, it will make me use more oil, so all the fancy ones with LEDs and multi-settings would not do for me.

I urge you to find what fits your needs before purchasing one. The simple list above basically fits mine, and I most probably settle for the same brand my sister uses.