Hi All, can anyone recommend a decent and suitable Deep Fat Fryer for Bhajis and Pakoras?

Something that has a temp gauge on as well as being deep enough for the job in hand

Thanks in advance

Mak

Hi Mak,
This is what I use in the curry shed,
it's small and cheap but is great for a few bhajis.
Fryer

Quote from: Curry Barking Mad on June 11, 2011, 05:09 PM
Hi Mak,
This is what I use in the curry shed,
it's small and cheap but is great for a few bhajis.
Fryer

Nice one, how many tennis ball sized bhajis would it take do you reckon?

Thanks

Mak

I've just been out and had a look...
tennis ball sized bhajis....6 at a time.
Mick

Wow that's perfect!

Best get one ordered then!

Thanks again

Mak

Quote from: Curry Barking Mad on June 11, 2011, 05:09 PM
Hi Mak,
This is what I use in the curry shed,
it's small and cheap but is great for a few bhajis.
Fryer

CBM cheers for posting that link that is ideal, been cooking my bhajis, pakoras etc in a wok.

Got this fryer this afternoon. Only done chips so far but should work great with Bhajis and Pakoras - will find out later this week

Thanks again

Mak

Hi mak if you have already cooked chips in the fryer dont forget to change the oil, it will "taint" the flaour of the bhajis.

Quote from: Unclefrank on June 13, 2011, 12:02 AM
Hi mak if you have already cooked chips in the fryer dont forget to change the oil, it will "taint" the flaour of the bhajis.

Ah ok will do cheers.

How many times would you use the same oil (from fresh) for Bhajis/Pakoras UF ?

Thanks

Quote from: mak on June 13, 2011, 07:58 AM
How many times would you use the same oil (from fresh) for Bhajis/Pakoras UF ?

I would filter it after each use (after letting it stand, to get as much sediment to the bottom as possible) and then assess it on the basis of smell.  It is usually possible to tell from the smell alone whether oil has passed its best.

** Phil.