An internal thermometer prevents oil from overheating and regulates the temperature during cooking, which means you don't have to worry about raising or lowering the heat like you would on the stove, or fussy thermometers. If you plan on deep-frying often, you might want to consider a deep fryer with a small footprint so you can keep it out on your counter without hogging up too much space.
Stainless steel housing and digital control panels look sleek on countertops. If you plan on deep-frying more than one food at a time, like French fries and onion rings, consider a deep fryer with multiple baskets.
If you're deep-frying for one or two, a small deep fryer, such as 1 quart or 4 cups, is more than sufficient; plus, it requires less oil. Some large capacity deep fryers can be very big and bulky, although one of our top picks features a unique oil storing container.
Large green and red indicator lights clearly let you know when the fryer is at temperature and when the heater is on, while a wide viewing window allows you to peer inside without opening the lid and causing the temperature to drop during cooking. It also has a lid to store oil and use again, and takes up minimal counter space.
It has a compact footprint that can be stored easily and can fry up to 3/4 pound of food. The Presto Kitchen Kettle is comparable to a cooking pot that heats up quickly, no flame required.
It heats up quickly and can be used for an array of purposes, from frying and steaming to browning and cooking soup. It reaches up to 400ºF, and features a tempered glass lid, which allows you to see inside the pot during cooking.
When ready to re-use, simply slide out the drawer and transfer to the oil container. The oil container, lid and basket are dishwasher safe, which make the whole cooking process that much easier.
Nicole Papantoniou, Good Housekeeping Institute Senior Testing Editor & Producer Nicole is a recipe developer trained in classic culinary arts and culinary nutrition who specializes in testing and developing kitchen appliances; she currently runs the Good Housekeeping Kitchen Appliances Lab. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses.
The real way to make restaurant style French fries in your deep fryer. Jump to:Of all the things that should be easy but are actually hard, fries are number one.
Just remember that russet potatoes purchased in a bag are usually less than buying them per pound. Costco sells a big 25 pound bag that’s a great deal.
If you have a French fry cutter, slicing the potatoes just takes a few seconds. Cut off the ends, place the potato inside, and push.
After slicing, the potatoes need to soak in ice water. This first fry is done for a longer time at a lower temperature to cook the potatoes.
Remove the fries and allow them to drain on a paper towel. Don’t worry, when you fry them the second time they’ll crisp right up.
Lower them into the deep fryer and let them cook for a few minutes, about 2-4, until they are as browned as you would like them. Lift the basket and let them drain on a fresh layer of paper towels.
3 russet potatoes scrubbed clean 1 quart peanut oil for frying salt Using a sharp knife or French fry cutter, cut the potatoes into ¼ square strips.
Set up deep fryer according to manufacture’s instructions and fill with peanut oil. Drain the water from the potatoes and pat them as dry as possible.
Submerge into the oil and deep-fry for about 5-7 minutes until they are softened and slightly darker, but still pale. Place on paper-towel lined baking sheet to drain.
Fry for only 2-4 minutes, or until they have reached desired level of brownness and crispness. Drain on paper-towel lined baking sheets, and salt immediately.
07/25/2014 I gave this only 4 stars simply due to the double deep -frying, which is how I used to make them (like most restaurants do). Then I discovered simply par-boiling my cut fries, for about 2 minutes, draining them, and then wrapping them in clean dish towels to cool. The towels absorb all moisture from the potatoes.
I will make them like this (double fry) every time. Try par-boiling and chilling before the first fry to make them really fluffy on the inside.
06/10/2012 Darling husband bought a french fry cutter at the flea market and was dying to make his own hand cut fries. This recipe was a great guideline for making crispy fries.
01/01/2016 they are good tasting but 3* because 1. What human wants to wait 1 hr for fries ? 3. just use peanut oil and fries and all foods taste good regardless.
I chopped my potato put in 375* fried for 10 minutes came out almost identical close enough to not waste the 50 min lol. I did side by side comparison and the difference was the dbl fried had more potato flavor whereas my single fried was more greasy.
I like my fries soft like the chip wagons. Also this method makes them extremely brown meh aesthetically not appealing.
Takes most of the starch out & allows for the taters to seep up the oil (which is unhealthy, but yummy)! Double frying seems to be the key- wonderful the first round on a lower temp, but I ran into problems on the phase 2 of frying on 350 degree is... the allotted time noted by the chef was 5-6 min.
I had mine in there at that temp for only 3-4 minutes, and they were already turning crispy & VERY brown (maybe I cut too thin since we like shoestring fires?). I was looking for fried you'd see more at one of the deep-fried fast food restraints- so if you are looking for that, I suggests more of a frying time on the 1st round, less on the second & keeping an eye on it to make sure it isn't turning CRISPY/BROWN deep brown.
All recipes can be “perfect” by trial & error. This one, needs more time on the phase 1 of frying and less time on the phase 2 at a higher temp, keeping a close eye.
Great one to start (and maybe my deep fryer is different from what was suggested??) Doesn't hurt to try- trial & error makes perfection.