Deep fryer: pros and cons

[Lika,]

Lika, the cold zone is not when the appliance is cold.

The cold zone principle
The "cold zone" principle is typical for professional deep fat fryers. In the lower part of the bowl, between the heating element and the bottom, there is a zone with a low oil temperature. Crumbs and small pieces that fall into the "cold zone" do not burn out. Thanks to this, we save oil, because it stays clean longer and has to be changed less often. Frying products do not acquire foreign odors.

About the "extra money". Bosch is half the price of the De Longy F 895.
But I want De Longy for all that. It seems like there is a "cold zone" in the 330th De Longy. I think I have Uncle Sam

[preliminary errors]

"And now about myself and why I want to buy it. Smiling. I want to fry in a small amount of oil, not because it is fashionable, but because for my health I need to avoid the usual frying pan frying with a large amount of oil. At the same time, they force me to eat vegetables, which in principle I cannot eat boiled and stewed, with very few exceptions. Is there no way to eat normal fried vegetables? In a pan, if you do not pour a lot of oil, they turn out awful.
On top of that, it has a timer and pours out when the food is ready. It's much more comfortable for me than hanging around the stove.
By the way, one girl on the internet wrote that she fries potatoes on her without oil at all. And this fact makes me very happy.
And one more argument - I want to buy it because I can. Why not? And you will learn from my mistakes. The fact is, you also benefit from it "

You can use your own preliminary errors learn before you buy a miracle of technology.
Try to pour exactly one tablespoon of vegetable oil and one kilogram of potatoes into a thick frying pan and fry them constantly stirring, everything exactly as required by the instructions for the deep fryer.
If it turns out to fry for 1 tbsp. l. 1 kg. potatoes - then everything is really written, and if not, then how much oil you need to pour.
It is easier with vegetables, they give a lot of juice, there really is art. l. needed.

You can buy it, you can afford it - yes, the flag is in your hands, who is against it, no one is dissuading you, just everyone expresses their opinion about this technique.

Regarding "learning from my mistakes," we only do this when we buy all the equipment in a row looking at each other, and then we complain on the site that there is nowhere to put and everything is gathering dust on the shelves, even the topic was brought up with a complaint about unused equipment, it remains to open a thrift store on the Internet for the sale of unused equipment, according to the principle - whoever gives less, I will give to that one, so long as it does not take up space.

[foxtrader]

Somehow strangely, foxtrader was attacked. Well, a person wants to buy this thing, I also want it! And no excuses about frying in a frying pan will help me. In general, I am uncomfortable in a frying pan, the very fact that it is necessary to follow, interfere, it is so dreary and inconvenient! It seems to me a little incorrect. How many master pilaf are discussed - well, whoever doesn't like it, that doesn't like it. I never understood the meaning of this device, but I did not impose my opinion on anyone. Although she showed interest.
foxtrader, we will wish together! I will also buy as soon as it appears immediately!

Somehow strangely, foxtrader was attacked. Well, a person wants to buy this thing, I also want it!

And you did not think that everyone who writes about the desire to buy this or that, already creates food for thought for others, questions and, accordingly, answers and discussions on this issue. And a general discussion of pros and cons begins.
Then there is no need to talk aloud about shopping, bought in silence, fried in silence, ate in silence and silence
Who is against - buy, you will continue to be friends with this technique.

[preliminary mistake]

Admin, yes I am not against discussion, very FOR! Just talk about preliminary mistake fatty and describing frying potatoes in a frying pan with one spoonful of oil gives such a subtone that a person is stupid and makes a mistake in advance, you might think foxtrader has never fried potatoes in a frying pan and does not know what it is!
I think this deep fryer has its advantages, this is undoubtedly. If no one sees them, it does not mean that you need to poke a person, that he is making a premonitory mistake, wanting to buy it. Moreover, everyone judges in accordance with their situation - many want to buy just another toy and test it, many see the really necessary unit, many need a sufficient amount of finance and a place in the kitchen to buy, and many simply do not think about it, because to all have. In general, you can, in principle, get by with one frying pan, a saucepan, a heating element and a couple of forks and spoons, why all the rest. Any process can be manually simulated, standing, puffing over a skillet or pot.
And it is necessary to speak aloud - whoever decided not to buy for himself, he will not be able to dissuade him from buying and he is unlikely to buy himself. And here such messages are interesting to me, to read the accomplice in the purchase so to speak. I think foxtrader wrote her thoughts not to discourage her, to point out that she was wrong and to teach how to fry potatoes in a pan.

In general, it seems to me that this deep fryer is ideal for purchased frozen potatoes, it is already a little fried in oil, there is so much of it that during convection I think no additional oil is needed at all.

[Freken Bock]

I don't want to be a fool either. After all, then you will have to write a report without embellishing. At least clench your fists for me, so that you would not be very profane

Of course, we will worry and hope that the purchase will meet expectations. It's never easy for pioneers.
Freken Bock

The "cold zone" principle is typical for professional deep fat fryers.

This is probably important if you use it often. Choosing a deep fryer, I knew that I would use it quite rarely and I thought that with a rotating basket, large pieces would be fried more evenly. It remains to check in practice. My crumbs all fall into one pile near the drain.
Zubastik

I think foxtrader wrote her thoughts not to discourage her.

I totally agree, all the more, none of us has such a technique, everything is in theory. By the way, also do not forget to tell them later as impressions. Maybe after your reports, stories and snacks, we will all rush after Tefal.

[It is easier with vegetables, they give a lot of juice, there really is art. l. needed.]

Girls, of course, discuss how without this Truth is born in disputes. True, we have nothing to argue about, since there are no owners of this gadget yet, and everything else is just guesswork.
Remember what heated debates were about the multicooker. The cheated young ladies sincerely did not understand why such attacks on their favorite equipment were happening, especially by people who had not even seen this device in their eyes. And they all proved what nonsense they had acquired. And after all, what chains of evidence they built were already breathtaking - they were apparently not deprived of an analytical mindset. And what was the result? And in the end, everything is banal, the "analysts" have also been cheated, with the exception of a very insignificant number of stubborn people. And they are glad. And go to forums, advertise
Hope this fryer is in the same category. I really hope And the main thing is that I would like it first of all, although I wish everyone else the same

Now you can call me the star of the loafers show. I do not hide it. Once again, I love to lie on the couch while the equipment is cooking. That's why I love cartoon, it's extra. relaxation
It is easier with vegetables, they give a lot of juice, there really is art. l. needed.

Admin, in that and garbage, that I do not like these vegetables. Give me a new taste, like something between baked and fried.
Here in the grill I liked to fry vegetables. I haven't eaten such tasty ones for a long time. But I want even more new and varied. I can't eat the same thing. I've already tried everything. And without this I am not me, and I choke with self-pity
On top of that, I love everything in the kitchen. This is my passion.

You can buy it, you can afford it - yes, the flag is in your hands, who is against it, no one is dissuading you, just everyone expresses their opinion about this technique.
Do not get excited Admin, it does not suit you. I do not prove anything to anyone here, but communicate with people.
You probably misunderstood me, or thought as you wanted. Anyway. Sorry again for the unfortunate statement.
and then we complain on the site that there is nowhere to put and everything is gathering dust on the shelves
So don't buy or complain. It all depends on personal preference. I usually do not store equipment that I do not need on the shelves, but give it to my parents and friends, or even throw it away. I don't really want to litter the tables. And I have plenty of shelves for the necessary equipment. For example, a meat grinder is in the kitchen cabinet. It's ugly to keep it in plain sight, but the thing is necessary. And stuff like that.
Zubastik, about the same wanted to write. Well, one to one PPKS.
Well, it's unrealistic that everyone would like everything the same. And I also don't understand some of the devices at all, but I am silent. What difference does it make what I like or not, if there are connoisseurs who are happy with everything and even more than that.

Girls, thanks for the fists - I hope they work

[Admin]

Admin here https://Mcooker-enn.tomathouse.com/in...f&Itemid=26&topic=137.180 commented on her home appliances. And somewhere it was good, right about me, she told me that in anticipation of the purchase you can't wait for the night to go your own. No persuasion that a thing is unnecessary will help until you are convinced of this yourself. Passion for kitchen appliances and bells and whistles is, nevertheless, some kind of illness. But on the site, basically, "sick" and gathered. I feel so good here ... Like, Alcoholics Anonymous Offtopic. Sori.

But on the site, basically, "sick" and gathered. I feel so good here ... Like, Alcoholics Anonymous Offtopic. Sori.

Well. why did you attack me
Apparently I had already been ill with alcoholism, scattered everything that was useless to me from technology, and I frankly felt sorry for the money I spent in vain, which I tried to convey to you.

Sorry if I didn't succeed
Excuse me generously, but I don't want to discuss this problem anymore, so God forbid, not to get to the insults and squabbles.

I wish you all a good shopping, the very best, and may your technique please you!

[foxtrader, Zubastik]

foxtrader, Zubastik , I'm with you
My husband loves meat for breakfast, lunch and dinner, preferably without a side dish; also people demand fried potatoes every other day. I like fried (not steamed) vegetables.

Now you can call me the star of the loafers show. I do not hide it. Once again, I love to lie on the couch while the equipment is cooking.

I agree with every word (after work - like a squeezed lemon)

1 liter of oil (at least) into a simple deep fryer - the toad chokes the pour, and the second time I don't use oil.

I think so: I will buy a multicooker and Tefal ActiFry.
The problem of cooking every day after work will be completely solved

Master Plov was not impressed.

[Lenusya]

Lenusya , I would not regret the oil, but after that it will be possible to collect my gall in pieces. I had a deep fryer. So I almost finished eating to the hospital. Now this kind of food is taboo for me, like pork pork. And I still want to eat tasty and with pleasure. So I am perverted as much as I can. I can do anything with baked, but with fried one must be very careful. And in this AktiFry, all the same, it is not a full-fledged frying in oil, but something in between baking and frying, and with a minimum consumption of fat. In addition, it may turn out that the food will taste different from everything else. And this is no matter how much variety. Even food from multi, no matter what anyone says, for me personally has a completely different taste from food prepared in the usual way.

I can say one thing for sure, that with a multicooker you will have a lot of free time. At the moment, I consider it the most successful device both for health and for getting rid of the laborious daily work in the kitchen.

Lika, do you think it will be possible to cook potato chips in a rotating basket? Will they not break? Is your basket spinning fast?

Bought yesterday Delongy F 890. It must have been there for a long time ... There was no instruction in it! She opened her eyes and saw there two more new models with rotating baskets, one of them with a removable bowl. But prices! I already realized that I was talking to myself, but I’ll tell you, what if this info will help someone. In the internet there is nothing about the 890s, except for the name, I think they are not released already. In general, it is, apparently, the simplest in their line. No timer, no viewing window, no non-stick coating. The basket, of course, is not removable. Having thought that on each chip 20 bucks are saved, if not more, and a removable basket is generally to multiply the price by 2, I was pleased with the choice.
Here are the questions now. French fries yesterday at 190 * in 10 minutes turned out to be too fried (not burnt, no!) And somewhat soft. Can I choose a lower temperature? The chips had to be turned over in the process, the underside was beginning to redden and the top was still pale. Do pies, pasties, pieces of fish also need to be turned over? I may be asking nonsense, but yesterday I saw the deep fryer up close. Surprised that the basket is shallow. I thought the bowl would match the multicooker and the basket is close to that

[Freken Bock]

Freken Bock, do not worry. Everything will work out for you. About the window, well, there is it in my deep fryer ... it's no use. After several frying, it was so splattered with oil that there was no use in it. The basket is not deep. I have a large volume of oil - you can immediately fry 1.3 kg of potatoes (fresh), any more it will not go in anyway. But if the potatoes are frozen, then only 350 grams.
The potato didn't turn out very well. It takes some experience. Maybe the potatoes were wet? Fresh must be dried with a napkin, for example. Salting is not necessary immediately, only after frying. After frying, too, not immediately in the dishes, I first put the excess oil in a colander (metal) so that the excess oil glass. If you put potatoes in a bowl, and cover with a lid, it will be soft instantly.
The quality of the roasting is also influenced by the quality of the potatoes themselves. When you cook, it is different, one falls apart, the other does not. So deep fried. The one that does not boil will be whole in deep fat, and the other will be soft.
My lid cannot be removed - horror, how inconvenient. Washes extremely poorly. The oil pan and basket are removable, which is convenient. Can be washed in the sink or dishwasher.
Good luck

I already realized that I was talking to myself

You are not alone!
I can hear you (or just see)!

French fries yesterday at 190 * in 10 minutes turned out to be too fried (not burnt, no!) And somewhat soft.

From the experience of working with my Delongy (the most budgetary, F 330).
the potatoes are steamed inside:
- when thick bars,
- wet surface of the slices,
- a lot of potatoes are in the basket,
- unsuccessful potato variety.

And burnt on the outside:
- a strong drop in the temperature of the oil after setting (a large portion of potatoes, weak teng, little oil),
- when the oil basket is lifted several times during frying,
- low oil level (not all potatoes are covered with it).

[Mams]

Mams , thanks for the support!

Uncle Sam, the bars were thick, I confess. Yes, and I dried them up with a paper towel. I was in a hurry to try the deep fryer! I will take into account your comments on the future.

And this is what I did today chebureks. I don't know where to go with them - to smart ones, or to beautiful ones ... (I rolled the dough on a noodle cutter)

[Freken Bock]

Freken Bock
What pasties are beautiful and tasty, I have no strength. It is necessary to have the most conscience and prepare them.
At what temperature and how long were they fried?
I just do not understand, the basket is rotating in the 890?

Is your basket spinning fast?

Slow.

French fries yesterday at 190 * in 10 minutes turned out to be too fried (not burnt, no!) And somewhat soft.

I don’t know how you are with potatoes, but I haven’t met any decent potatoes in Moscow yet. It also turned out not to be fries, but do not understand that I cut and dried different pieces and set the temperature-time in different ways. The result is the same, I went to the store and bought frozen fries.

[Lika]

Lika, thanks Fried at 180 degrees, there is no timer in the deep fryer, it feels like 5 minutes on each side. But not at all a dietary product. I will try not to do it more often than once a month. There were a lot of them, I put them 5 times 5 - 7. Consider this 7 times using the oil and pour it out?

The basket at 890 rotates. What is slow - I already understood

There were a lot of them, I put them 5 times 5 - 7. Consider this 7 times using the oil and pour it out?

Not readable!
In Africa, children are starving, and she is going to pour out oil after ONE frying.

After filtering, I collect the oil in a separate bottle. And I take from it when baking bread. And if oil remains in the bottle for the next frying in the deep fryer, then I add it to the fresh one. Since my deep fryer is small (about 1.1 liters of oil), and I rarely use it, I usually fill it with only fresh vegetable oil.

After filtering, I collect the oil in a separate bottle. And I take from it when baking bread.

And if you pour garlic and spicy herbs with this oil, while still warm, and then use this oil (when infused) in salads, mayonnaise, dried tomatoes, or add bread dough, etc., it will turn out ... very tasty!

[Freken Bock]

And if you pour garlic and spicy herbs with this oil, while still warm, and then use this oil (when infused) in salads, mayonnaise, dried tomatoes, or add bread dough, etc., it will turn out ... very tasty!

The idea is great, provided that the oil after frying does not have the smell of the product cooked in it.

Freken Bock
Thanks for the tip. About butter, Uncle Sam has already said that regardless of the portions being poured, we count as a single use. They didn’t heat up once.
I used oil several times or after fish (the smell is not removed) I send ants to the dacha to remove.
They like to sit in a garden or under a flower, but I don't use pesticides. So I fill their passages with oil, and from above I tightly close them with something, pressing them to the ground. Usually a piece of glass

And if you pour garlic and spicy herbs with this oil, while still warm, and then use this oil (when infused) in salads, mayonnaise, dried tomatoes, or add bread dough, etc., it will turn out ... very tasty!

And this will not be harmful? After all, oil has already been heated to a good temperature, and when heated, sunflower oil, as you know, becomes far from a useful product.

And this will not be harmful? After all, oil has already been heated to a good temperature, and when heated, sunflower oil, as you know, becomes far from a useful product.

See answer No. 140 - this is the doctor's answer.
I also believe that it is not harmful, since only one heating of the oil has passed. Very often, for the preparation of any dishes, the oil is first heated, and to prepare oil on herbs, it also needs to be calcined first and the herbs are poured with hot (warm) oil.

And as for the calorie content, she herself was sure that it was harmful, fatty, .... But recently, leafed one cookbook (a very respected publication), compared the calorie content of a portion of baked potatoes and deep-fried potatoes. The difference is only 10 calories !!!

Why should there be so many more calories? The main calorie content of potatoes is carbohydrates - starch, they will remain the same during frying and baking, but during cooking, some will go into water, but very little. And the main part of the oil is not absorbed during deep-frying, because the potatoes are quickly covered with a protective crust and will drain. But when frying in a pan, it will be saturated with fat and will be more high-calorie. The harmfulness of deep-frying for even repeatedly overcooked oil, especially in professional use, when changing the oil, they save and fry not in a deep fat fryer, but in giant tanks and products of thermal processing of carbohydrates, but they are also in bread and pasta, moreover, due to a decrease deep-fat cooking time, there will be less of them.Now the refusal from deep fat will be largely due to a sharp increase in prices for oil products, because now the lion's share of them will go to biodiesel, in any case, this is exactly what is happening in Europe.

Chicken Kiev. The deep fryer inspired. Performed for the first time ...

[torturesru]

torturesru , but for me, it pulls like a scoop ...

And the thought that I feed the family with carcinogens does not leave. Phobia straight!

[torturesru]

torturesru , but for me, it pulls like a scoop ...

And the thought that I feed the family with carcinogens does not leave. Phobia straight!

Eo reminds me of a well-known advertisement, when a grandmother fries potatoes in butter: "There's cholesterol in the same place," and she almost faints, as if it's some kind of cyanide. It seems to me that with these carcinogens it is too hyped up. The harm of overcooked meat has been clearly proven, and even then on mice.

Girls, thanks. I myself have already thought of going through the shops. It's just that now we have parked both with my husband's work (we roam around the city) and with vacations, so there’s no time to think about it too much. How to buy, try and unsubscribe.

[foxtrader]

foxtrader
All the same, she did it. To the Madness of the Brave, we sing a song (s)I have read the entire report, I have not changed my opinion about the purchase yet, but I am awaiting the continuation of the report, maybe I will change my mind. I wish you to finish the repairs quickly, have a happy rest and successfully continue the experiment.
In the meantime, a couple of questions:
How to wash it, what is removed (lid, basket), what is screwed on tightly and can the removable parts be put into the dishwasher?
Are there filters like roast scent?
Do they take up a lot of space?

Lika, thank you
It takes up a lot of space. Big bandurina.
The filter is there. The description says that it must be washed under the tap. The smell of cooking food is also present. But there is no more of it than when cooking in a saucepan. There is no indecent couple. There is nothing at all.
All parts of it, except for the base, can be removed and washed in the dishwasher. And this: a lid, a frying pan with a handle, a paddle.

All parts of it, except for the base, can be removed and washed in the dishwasher. And this: a lid, a frying pan with a handle, a paddle.

This is essential +

[Freken Bock]

Freken Bock
I used oil several times or after fish (the smell is not removed) I send ants to the dacha to remove.
[/ quote]
For a very long time I read somewhere that the smell from butter can be removed simply by frying a piece of white bread in it, I did this myself and I lost any smell from chicken, and from fish, from everything. Then just strain the oil and you can use it.

Yes, regarding the ability of white bread to remove the smell of butter, they wrote in the instructions for deep fryers.

Hello everybody:-)
So I returned from the distant Dominican Republic.

Has anyone else bought a "deep fryer" like mine?
And I continue to stand my ground. She's not worth the money. The thing is funny, but nothing more. And if you consider that it also takes up a lot of space, so in general ...
Although it may be that I was not impressed. It is better to spend this money on a multicooker if you do not have one yet. This is the thing :-)

Well, I just bought myself a deep fryer, and then the page froze, there is no life-giving conversation. I read everything, thought. It is necessary, not necessary and I WANT to overpower. I'll make a reservation right away, I bought it without bells and whistles and cheaply. I can’t say that the big one, 1.5 liters of oil, looks much more compact than in all stores, I just won’t say about the power ... I don’t remember, it’s not unpacked in the trunk yet (I didn’t take it home). I took it taking into account the fact that this is pampering and I will use it once a week. Although I think my son will start pampering himself with potatoes every day. Let's better tell the newbie what you are doing in it. And then all the disputes about harm. Maybe someone has fitted something else for something or is doing something interesting in it. Come back to life ..... holidays are over and the heat is starting to subside

I tell you:
1. Potato chips (large, dry potatoes on the Berner cut into slices, shake, fry in small batches, sprinkle with salt and spices).
2.Fried dumplings (remove from the freezer, shake off snow, fry).
3. Chebureks.
4. Broccoli, cauliflower (or other vegetables) in batter (beer + egg + flour = batter, coat, fry).
5. Chicken Kiev (buy, defrost, fry).
6. Chicken legs (drumsticks) (pickle, dry, fry).

Well, and a thousand other recipes in which the keyword "fry".

Another deep fat topic:

Deep frying
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3441.0

Wow, I wouldn't even think about dumplings
I put it on yesterday, listened to my husband's complaints for not needing to buy (although I was warned), paraded to the site with my head held high, to collect zucchini.

On Saturday I will arrange a holiday for the soul. I have already bought chicken wings, I will cut those same zucchini into strips, I will make fries out of them. So that more of them (to come up with zucchini), I have a lot of them. I'll fry potatoes for children. I do not have a Berner grater, but there is a slicer on which I rig everything, although there are simply graters with such capabilities. I also bought a cutter like Nasser ... I don't really remember the full name like Nasser Drasser, mind you laughing. I bought its analogue, with two attachments the same, only the container in it is better thought out (you can store it in it with a dimensional division), there really is still some kind of knife in the form of a comb for garlic, though somehow I can't figure out how to them enjoy. So you can cut real fries in it. Although Uncle Sem, I will definitely use your advice on slicing, the guy really loves chips, but I don't buy. We have an agreement between Chipsya and Cola-Domestos (we call it that) on big holidays, and then I will at least know what I am feeding. Only as I understand it is necessary to salt them after you fry or before? And even if you make some kind of marinade in meat, then you need to dry it a little, right?

Now reading on a good cookie, I found a recipe for zucchini pancakes. There are both sweet and salty, the reviews are the best. I would like to ask, but you can fry pancakes in a deep fryer, otherwise they talk about frying pans. Although I know that if you make the pancakes a thin dough, they take a lot of oil, then it is not pleasant to eat. Therefore, for myself, I have already worked out their consistency, but are they suitable for fries?

a little off topic, but the site administration asks for help:

We need a resident of Moscow for filming (one all-Russian channel).
Filming at home this Friday.
Requirement - up to 30 years, the size of the kitchen - so that you can more or less shoot with a camera. She should be able to cook beautifully in a bread maker, show the baking process, ready-made beautiful breads, it is interesting to explain.
They also promised to shoot the moment she sits at the computer and communicates on our forum.

let's be active, propose candidates! self-nominated candidates are welcome!

there really is still some kind of knife in the form of a comb for garlic, though somehow I can't figure out how to use it. ...

This is most likely still not for garlic, but for onions! And not a knife, but a holder. Using this "comb" is very simple and convenient. Cut the onion in half, and then insert this holder into the half and cut the onion slices of the desired thickness between the teeth of the holder, and then, without removing the holder, if necessary, cut into cubes. The bow is firmly fixed by the holder and therefore does not slip anywhere, and the cubes are neat and even.

It is similar to yours only in principle. In fact, it is all plastic, the teeth are much shorter and slightly bent, like a rake. The cutter itself has two attachments, a small and a large square, so the manufacturer indicated this comb as for garlic. I press the onions in the attachments, it turns out great. But the potatoes and sausage, if you want to cut into squares, platinum. When I used to watch an advertisement on TV, I could not logically understand the principle of the action of cutting into squares, and when I got it in real life, I realized that one more action must be done. It's good that I didn't buy it at TVshop for the money, although my hands were itching.

It is similar to yours only in principle. In fact, it is all plastic, the teeth are much shorter and slightly bent, like a rake.

No, I don't know for sure! What an interesting knife!

Although Uncle Sem, I will definitely use your advice on slicing, the guy really loves chips, but I don't buy. We have an agreement between Chipsya and Cola-Domestos (we call it that) on big holidays, and then I will at least know what I am feeding. Only as I understand it is necessary to salt them after you fry or before? And even if you make some kind of marinade in meat, then you need to dry it a little, right?

It is better to cut the potatoes into 1 mm slices, dry, disassemble,. Salt and sprinkle with spices after frying.

It is better to fry the meat dried or breaded, or in batter.

Well, friends, advisers, it's Monday and I want to share my successes.
I made wings in a deep fryer, and pieces of chicken, it turned out well and not oily as in a frying pan. I did as you taught, then put it on a napkin.
I personally didn't really like zucchini fries, and the most interesting oil ran out through the lid because of them. So I understand that this product is still watery and should only be fried with the lid open. With French fries, she herself made a mistake, believing that it was not good to cut thinly on a cutter, I did it on a large one, of course it turned out, but not the result that was expected. And all my men said that the potatoes should be much thinner. Although, in general, the dinner turned out to be great, I also made zucchini odalli (albeit in a frying pan). The table was varied and festive. My little one asked: what is our holiday?
Uncle Sem, I will definitely make chips, now I understand that it is necessary to subtly if you want to be fried.
And who ever fried such things as pancakes there?

Of course, the unit is not bad, I am glad to buy it

[tatalija]

tatalija , I have absolutely no problems and "shoots" fried zucchini, cut into circles. With the lid closed.

[tatalija]

tatalija , I have absolutely no problems and "shoots" fried zucchini, cut into circles. With the lid closed.

then share your recipe for zucchini, I will be grateful.
It is also relevant to me in circles, since after frying them like this, you put them on a dish, squeeze garlic on top, a little salt and sprinkle with vinegar, decorate with finely chopped herbs.
Or the variation is the same only with grated tomatoes, all other ingredients are present, only no vinegar is needed

For this dish, zucchini was always fried in a pan, but they take a lot of oil when frying so much that they don't really like it

[tatalija]

tatalija , my deep-fried zucchini are further prepared according to recipes similar to yours. Sometimes I smear them with mayonnaise and garlic. When there was no deep fryer, I fried in a pan, rolled in flour. She refused flour in the deep fryer. Only I salt them ready-made, maybe that's why they don't "run away". I do eggplants in the same way. It turns out really less greasy than in a pan.

Freken Bock, thanks for the science. I thought to try to fry like this, stopped the presence of flour, now I can do it like that today. I myself do not understand then why my oil foamed. I fried the wings to the zucchini, then the zucchini chopped like fries and then only saw that I was frying at 160 degrees as for the wings, maybe this is a mistake, and the butter foamed. I took rapeseed oil. When I fried potatoes, I was already on normal mode 190 and this was not the case. In general, somewhere a mistake was made

And another question, after use, I let the oil cool down and strain it through a fine sieve (is that enough or is it all necessary through a coffee filter?) ... So it can be stored or all in the refrigerator.