We’ve all been there: poor, hungry, and strapped for time.
Don’t you just wish your home was a fast food restaurant? Well, it could be. Or at least sort of.
One of the advantages your average fast food place has on you is a deep fryer. It’s fast, it makes the food for you, and it’s very expensive. But even without a deep fryer, you can deep fry stuff at home. These are recipes you can prepare in advance then freeze for a quick meal. The most time consuming thing is heating the oil.
If you don’t have a deep fryer at home, just heat up some veggie or canola oil in a pot (don’t do non-stick if possible. It isn’t the best for those pots.)
Here’s the classic – fries.
All you have to do is chop up potatoes and throw them in the heated oil. Wait 15-ish minutes until they’re golden brown. Drain on a plate with a paper towel and use the paper towel to toss them around a bit after sprinkling some salt on them.
You can also make fries with sweet potatoes / yams, carrots, turnips, or virtually any root vegetable.
This one requires a bit of prep work. You need wonton wrappers and cream cheese.
Cut up the cream cheese into cubes.
Use your finger to rub water along the wraper’s inner outline. Fold your wrapper around it in half, diagonally, then fold the edges into ridges.
Throw them in the freezer and they’ll keep for a week or more.
To cook, throw them in heated oil for 3-5 minutes or until golden brown (or darker if you’d like them really crunchy).
- One way to keep the oil clear as you’re frying is to throw a baby carrot or chopped up carrot piece in there.
- One way to know if your oil is hot enough when using a pot is to look for crinkles in the oil. If you don’t understand what I mean, wait for it. You’ll see them.
- Put in just enough oil to cover, but stay clear of the brim of your pot. You don’t want to get splashed with hot oil.
- In case your oil does splash out of the pot, and you’re using an open element, and it starts a minor fire – don’t use water to put it out. Stay calm and move your pot to a cool element. close your element, cover the fire with a pot lid. Once it’s out, you can turn the element back on and continue cooking.
- Deep frying uses a lot of oil, but you don’t have to lose the oil you use. You can save your oil for next time if you let it cool and then pour it into a container. So long as the oil is fairly clean, you can use it a couple more times.