I don’t think I could ever be a serious cook as I would almost certainly fail frying 101. I hate frying with a passion. While I often crave fried food, I have burned myself so many times while frying, that I am actually fry-phobic. The mixture of moisture (water primarily) and hot fat results in a highly unpredictable trajectory of fat than can sear an ugly mark on one’s hands and forearms, and which lasts for weeks. Oddly, while at college, I worked many months at the school’s burger/fry stand and I cooked tons and tons of french fries and manned three humongous deep fryers… hmmm, come to think of it, maybe my dislike for frying stems from those days. At $3 or so an hour toiling over hot fat, which solidified as it cooled, yes, GROSS is right, I must have subconsciously blocked out frying as a task that was pleasurable…
But this fantastic professional deep fryer made for home use was under the Christmas tree about a year and a half ago and Santa must have been aware of the phobia. When I got it, I was utterly thrilled and planned to fry my way through a dozen recipes. 
But again, I stored it in the back of the pantry and we only took it out again and used it FOR THE FIRST TIME, last week. It is absolutely wonderful. A gallon of canola oil sits happily within, brought to specific deep frying temperatures in a short time, and it has a cover to minimize splatter, though I must say the explosions that occurred within while we did some pork were louder than a labintador… It sounds wasteful to use 1 gallon of oil, but if you fry several dishes, the average cost comes down dramatically. And I found that 1 gallon of decent canola oil from Canada sold at S&R is actually cheaper than local Baguio oil at roughly PHP250 or so…
This fryer can take up to about 1.2-1.5 kilos of meat or a substantial 
amount of fries… Made by Waring, the same guys who make my favorite blender, it has since been discontinued as an appliance but it continues to get rave reviews from owners… So, hold your arteries and get ready for some seriously fried food up ahead… That is, until I manage to nearly blow up the fryer and our house electricals along with it… :)
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I absolutely love professional deep fryer, they come very handy if you find yourself doing batches and batches of spring rolls! Very easy to use and it looks good in one’s kitchen too! heehehe
You’re funny MM! That happened to me once before, i was hitting up something in the micro, the rice cooker was on, and so was the deep fryer, next thing i know, the fuse blew up from too much electrical consuption! :)
Talking about frying burn episodes – bangus are the biggest offenders follow by pork belly. Yes the noise of the exploding fat is scary but the pleasure of eating them outweighs all the apparent risk. This weekend I fried baby bangus and was rewarded with a burn on my left wrist just when I’m about to turn them. When I took the lid off voila caught me off guard. Good thing I have a potted aloe vera which is a good first aid to splattered burns. Fried ravioli is good in marinara sauce and grated Parmesan cheese.
I love my deep fryer, comes very very handy especially if you are preparing food for lots of people, especially for lumpia, fried chicke, buffalo wings, fried raviolis, fried okras and more, more, more. The food always comes nice and crispy, plus I like the part that I could drain some of the oil while in the basket.
Aside from canola, I also use corn oil which I think makes the food even crispier.
I just like using the deep fryer when I’m making bagnet, daing na bangus, frying pig’s face for sisig, because those truely have some painful trajectories.
Just a reminder, don’t lift the lid until the sizzling sounds goes down a bit.
We were gifted with a deep fryer several years ago but never got to use it…I think that if you need to follow a certain recipe that requires deep frying in a certain temperature, a deep fryer is the way to go for accuracy.? Breaded porkchops, breaded fish fillets and corn dogs are the only ones in my “deep-fry” list kaya I never bothered to set up my fryer…
Woot! Try your hand at some deep fried candy bars …
Speaking of Canola, is it just me or does canola oil leave an after taste? Eversince I got pregnant my sense of taste heightened and I thought maybe that’s why, but then my sister noticed it too. I use Heart Light Canola Oil from Canada. It leaves an unpleasant taste in your mouth after eating a dish cooked with it. I actually do not want to use it anymore.
Nice fryer by the way. I would love to cook deep fried pastries if I only have one…sigh.
this is one of the recipes I would like to try if I have a deep fryer..deep fried pastry. yummy!
https://www.nordljus.co.uk/en/wafu-beignets
Oh what I would make if I had a deep fryer! Crispy pata, chicharon bulaklak, calamares, lechon kawali, crispy tadyang, crispy kangkong, crispy everything! The possibilities are endless.
I know you can make all of those things without a deep fryer. But like you, MM, I have a fear of oil-laden trajectories. A deep fryer would be a godsend. If only I had the space…
ctl, your rundown of crispy edibles just made me drool…
Can I put in an order for some **tempura** – prawn, camote, eggplant, atbp? :))
yep, when it comes to frying (fish, especially) I keep off the area where oil might suddenly pop up and I know when it is safe to approach—when a big pop from the frying fish comes. Tapos na. Luto na! Then I turn it over. We have decided to only use coconut oil for cooking because of its health benefits.
i have actually been thinking of getting a deep fryer. now i know what to look for. the hubby and kids love fried food, so i do use canola oil. i always thought its already safe to eat fried food if you use vegetable oil especially olive oil and canola? or is that a misimpression?
MarketMan, can you share where you got this? My mom has been looking for a nice decent one (the one that does not crumble after 4 deep frying sesssions!) for ages! Thanks thanks! :)
now that’s one appliance i’d like to have because i’ve had my share of burns from frying with my trusty kawali..the worst burn i had was when i was cooking hito..wish i could get myself a deep fryer because as connie said this is best for bagnet (yummy!!)
This means you have to do pocket pies next MM!!! What with all the preserves in your fridge plus the crunchy golden brown exterior, this’ll be a blast! A whole entry (or category) about pocket pies, yeah.
chad, I have never done a pocket pie?! Is that like a fruit turnover? I did several of those but baked them, not fry them… bedazzle, you are reading my mind, bagnet coming up soon. :) Didi, I think Santa went shopping on-line in the U.S. and had this sent by balikbayan box. I haven’t seen one for sale in Manila but I would hope sometime sells this. I do know that commercial appliance suppliers have deep fryers, but probably not home versions… salve, vegetable oil better than lard, and some vegetable oils such as olive better than others, but it is still oil. So munching on tempura in batter and oozing with oil, even vegetable, is still not something you want to eat daily… bernadette, I thought coconut oil was good when unheated… doesn’t it take on some nasties when used for cooking? Though I will be the first to admit that I am not up to date on coconut oils. Dee Bee, tempura sounds really good… ctl, they have a crispy tadjang at the Polo Club these days that is superb! tings, I just love that site, period. :) wysgal, what are deep fried candy bars?! Sounds like something The Kid would love! Elaine, if you aren’t going to use it, sounds like some readers would want to buy it! :) Connie, lumpia! Brilliant! Maria Clara, I have never fried ravioli, is it crispy? dhayL, wait till you read about what I FRIED, as in, ELECTRICAL in nature!
I’ve been obsessed with the idea of deep fried chocolate bars since I first read about them a few years ago. Take a Mars candy bar, dunk it in the same batter used for the fish in fish+chips, fry away! I believe they were first served in Scotland … but making its way through State Fairs in the US.
https://en.wikipedia.org/wiki/Deep-fried_Mars_bar
Fried ravioli are crispy like fried lumpia, when you bite does not fall apart. Restaurants serve them in marinara sauce with grated cheese – soaking in marinara sauce. I get mine with the marinara sauce on the side and no cheese and just dip them in marinara sauce like the idea of eating fried lumpia with vinegar sawsawan on the side it’s the Filipino side of me. Any leftovers kept in a doggie bag lost their crispy texture no sogginess though. They are still fabulous compared to poached/boiled ravioli. I do not think you can use olive oil in frying them as you know olive oil burns fast so canola/vegetable oil is the best oil to fry ravioli.
whoa! shrimps/vegie tempura…calamari….buffalo chicken wings…mouthwatering! ayayay!!!
MM, yeah, theyre like pop tarts that are fried. I think Alton Brown did a recipe on that. Anyway I have to wait till I get my own deep fryer set. I heard WHOLE deep fried pies are superb too.
there is a store below the Quiapo bridge near the handicrafts’ store selling French fries by the bulk. ..they also seem to sell deep fryers of varying sizes.
not sure if it is only for french fries as I haven’t gone in the store but it may be used for other purposes at it seems to be for commercial use.
Nice deep fryer MM! In my home it’s my hubby who does the frying, as I am a coward to even try it. Thing is, he fries stuff without even wearing a shirt! All the better for me so I can admire his oh so macho tattoos, really bad for him though…eeyow! Though he gets splattered again and again, he just ignores me when I tell him to “for crying out loud just put on a shirt already!”. Men….
Hi, i would like to inquire how much is the deep fryer and what is the wattage if we talk about electricity consumption. Thank you, i need it very badly for my small business, i cant find one here in Ormoc city.
lina, this is a home deep fryer, at 110V but not sure wattage, it must be high as it burns our voltage regulators… There should be commercial deep fryers available in Manila from restaurant supply companies.