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Originally Posted by maleficent
the last time i made them, i did a bit of an experiment- Imeasured the oil before i cooked them and again after.. and cooking a pretty big batch of them I really only lost slightly under 1 tbs of oil...
when frying -- it's kinda like cooking pasta - use a bigger than you need pot.. and enough oil and make sure the oil is super hot (don't stick your finger in - stick a wooden spoon and if there are bubbles around the spoon - its hot enough)-- so that when you put the food in - the heat doesn't decrease.. it's the decrease in the heat that causes the oil absorbtion...
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If ya wanna go by the book the oil should hit 350 degrees so use oil with a high smoke point. I prefer lard for this sort of thing because if you're gonna be bad about it ya might as well enjoy it to the max! You can get an inexpensive thermometer to measure the oil temp and make sure you don't touch the pan with it or your reading will be off. And using smaller batches to keep the oil at 350 degrees is a must...
I'm off to Kroger to get the fixins for mal's famous buffalo balls!
