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Food Deep fry questions

Discussion in 'Tilted Food' started by DAKA, Dec 28, 2013.

  1. DAKA

    DAKA DOING VERY NICELY, THANK YOU

    I bought a NINJA and we are experimenting.
    Chicken "nuggets" with batter took a bit of trial and ERROR, you can't just drop the coated pieces in,
    they all stick to the bottom of the basket, lowering pieces in a few at a time and letting them cook just a bit semi solved that problem.
    Tonight I tried to deep fry some zucchni pieces, I sliced them like french fries,egg wash and Pankoed
    them 5 minutes at 350 but they were limp....how do you get them to be crisp?
     
  2. Borla

    Borla Moderator Staff Member

    The first few things I would look at is 1) did you let the grease get hot enough before putting anything in it, and/or 2) did you put so much in at once that it cooled the grease too much, and/or 3) did you not let the grease reheat enough between batches?
     
  3. DAKA

    DAKA DOING VERY NICELY, THANK YOU

    I guess I should have been more specific, I used a mix of corn and canola oil, the fryer holds 3 liters, and I didn't add the food until it reached 350 (checked by 2nd thermometer), small batches ...about 2o pieces of zucchini which were coated with egg wash and panko (most came off in the fryer anyway), the asparagus were also pankoed and were very thin pieces....

    My next "fry"will be felafel, or maybe "freedom" fries...and if I remember reading, ff's should be cooked twice??
     
  4. Borla

    Borla Moderator Staff Member





    If you want crispy french fries I do suggest frying them twice. Take them out halfway, let them sit out and cool down for a while (10-20 minutes), then refry them.
     
  5. Indigo Kid

    Indigo Kid Getting Tilted

    Just don't go there baby.
    Get light and fry free. We love ya & want you to be healthy!