Tempura fryer

[Katie Meadow]

Does anyone use one of these dedicated Japanese-style tempura deep fryers? Are they more useful than an old heavy pot? What would be considered a medium size one? I'm looking at various brands around the $50 price point, but if someone raves about one for a little more I would look at that. Of course I've told myself I wouldn't buy another kitchen appliance for the rest of my life.

 

I've always avoided deep frying, so I have pretty much no experience and I'm not planning to make fried chicken for a crowd. Reduced splatter and a built in thermometer / temp control  plus sturdy construction are my aspirations.   I'm looking to do shrimp and veggies in a tempura batter, but also calamari, possibly some fritters. Can you do french fries in these things? I like the idea of those "dripping racks" but many brands seem to have flimsy ones, at least according to reviews. Some of the fryers are stainless steel, some blue steel and a few are cast iron. Any suggestions?

[heidih]

Link to what you are considering ?

Edited March 27, 2023 by heidih (log)

[Anna N]

15 minutes ago, Katie Meadow said:

Does anyone use one of these dedicated Japanese-style tempura deep fryers?

 

A re-purposed electric fondue served me very well for many years. 

[Smithy]

58 minutes ago, Anna N said:

 

A re-purposed electric fondue served me very well for many years. 

 

Darn! I gave my electric fondue pot to my great-niece, since fondue had gone away at our house!

[Margaret Pilgrim]

I use a dedicated Calphalon 3.5 q. saucepan (bought at garage sale for $.50).  Over gas flame.    It has become "seasoned" over time and just requires a gentle wash and left out to dry.  

Excellent size and shape for us.

Edited March 27, 2023 by Margaret Pilgrim (log)

[Margaret Pilgrim]

Tangential thought: deep frying at home is quite straight forward.    Hot oil, fast fry, drain and serve IMMEDIATELY.  

 

BUT a home chef really can't cook for more than 4 people, 2 even better.    Our home fry-ups are easily as good as what I've experienced at excellent seafood restaurants, even better because there is no time lost between pot and platter.   And by the same token, the cook will not sit down to eat if trying to serve more than 2 people.  

[blue_dolphin]

I use one of these asparagus steamers (eG-friendly Amazon.com link), which was only $25 when I purchased it a few years ago. 

Does a nice job of containing any spatter.  I like to use it with my Paragon induction burner but its thermometer is rather chunky and doesn't fit between the pot and basket which means I generally use it without the basket.  Depending on what you're making, it's best for 1 or 2 people, 3 at the most.  Upside is that the small diameter minimizes the amount of oil needed.

It is also useful for steaming asparagus.  

[Anna N]

7 minutes ago, blue_dolphin said:

Does a nice job of containing any spatter.

Or two rolls of TP!  

[AlaMoi]

the biggest issue in home deep frying is the 'batch size' that can be done without chill shocking the oil to a low temperature.

the big commercial stuff has oil capacities of 10 gals and up.  they can fry a big basket of stuff and not lose the fry temp.

 

I use a one qt copper pot for stuff like shrimp, a 3 qt copper pot for bigger stuff like chunks of chicken.

a thermometer, and I'm good to go.  takes a little practice on (gas) burner control to maintain temp....

 

even so - it's 4-5 shrimp / 2-3 chicken chunks at a time.  not conducive to feeding a large crowd....

 

spatter - screen type spatter shield.

drip rack - cookie sheet covered with paper towels.

 

for doing a crowd I'd look into a rental fryer / propane fired - as a 'one-off' solution.