Frying question

[breakinglight11]

To those of you who are more knowledgeable in culinary matters than myself-- does one need a special apparatus of some kind in which to deep-fry things? As what one may charitably describe as a health freak, I'm not exactly the type to fry things often, but I've found a recipe for artichoke fritters that I think Jared and a lot of people would love, and I'd love to be able to make it without having to buy some new piece of cooking equipment that I'll barely use.

A regular pot would work, right? Just make sure it was deep enough so that things don't splash, right? 'Cause I've got enough cool scars for one lifetime without adding any hot oil burns.

Comments

[electric-d-monk.livejournal.com]

Large volume is key for the pot/container. The greater mass of oil retains heat better(when you add the item to be cooked), and as noted, temperature is very important.

Wire mesh utensil to dip in and out is also important to prevent those stylish oil burns.

And random note, if done properly(oil replaced when it's too far gone, proper temperature maintained), frying is actually surprisingly healthy and low fat. Water in the food being cooked should be constantly evaporating and it's outward movement should shield the food from actually absorbing much oil...