How to Pick the Best Electric Deep Fryer

Updated 15 Jun 2022

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Finding the correct product can be difficult and time-consuming. You might not have time to do it yourself, so let us help you. RevuuBuddy reviews thousands of items in hundreds of categories, including home appliances, toys, camping supplies, and everything in between.

We compare the most popular brands and models, and we boil them down to the top five to give you the most in-depth and dependable buying recommendation - so you can make the best buying decision possible.

BEST OF THE BEST

How We Tested

These products are recommended based on a thorough research process that aims to cut through the clutter and uncover the best products in this category. We spend hours looking into the elements that matter with the assistance of experts to provide you with these options.

Models Considered

180

Consumers Consulted

Hours Researched

Updated 15 Jun 2022

Written by

Revuu Buddy

T-fal Ultimate EZ Clean Deep Fryer

BOTTOMLINE
According to our testers, this is one of the finest on the market because of its premium features.

PROS
Dishwasher-safe components can be cleaned quickly and easily in the dishwasher. The oil filter of this motorcycle engine is designed with a unique filtration technology that is both efficient and cost-effective. Traditional basket is easy to use since it can be converted into a two-position basket. It's simple to transfer food and access the oil because of the two-position basket.

CONS
The basket is difficult to clean because the batter may adhere to the mesh wiring.

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Presto GranPappy Electric Deep Fryer

BOTTOMLINE
This is a simple-to-use device that is basic in design. It's not as sophisticated as the previously discussed models, but it's effective nonetheless.

PROS
Compact and heats quickly. This is a basic model with few frills. This fryer will maintain the proper temperature for thorough, uniform frying. A convenient slotted spoon is included to easily retrieve food.

CONS
There is no cooking cover, and the only temperature setting is too hot for some meals.

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Cuisinart CDF-170 Stainless Steel Deep Fryer

BOTTOMLINE
This 3.2-liter machine from a major brand is an excellent option.

PROS
Sustains heat much better than most fryers on the market. Stainless steel mesh basket with a cool-touch handle is included. There's a 60-minute timer and temperature control dial for simple, one-touch frying.

CONS
A very short cord. It's tough to get the last of the oil out when you're done cooking.

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De'Longhi Roto Deep Fryer

BOTTOMLINE
In small kitchens, this is an excellent option since it requires less oil.

PROS
It doesn't need much oil. The system for frying creates extra crispy food. Only 2.2 pounds (0.99 kg). The device is simple to empty. The used oil can be easily drained. A digital timer and thermostat are included. There is no risk of the exterior becoming hot.

CONS
The maximum capacity of the food bin is 2.2 pounds, which isn't much.

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Presto CoolDaddy Cool Touch Deep Fryer

BOTTOMLINE
For smaller families, this is the ideal option.

PROS
It is designed to make your life easier by providing several features for convenient operation, including an adjustable thermostat, a light indicator, and a locking cover to keep spills and odors at bay.

CONS
It is less powerful and larger than previous versions.

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Buying Guide For The Best Electric Deep Fryers

You can make onion rings, corn dogs, crispy fries, and other deep-fried items to your liking in an electric deep fryer. You may save money and time by making your own mozzarella sticks at home. Fast food restaurants are unnecessary; you may make your own mozzarella sticks at home, avoiding the need to go out! If you enjoy eating fried meals, consider buying a deep fryer.

You should consider the size of your deep fryer before you make your purchase. Smaller fryers take up a lot of counter space, therefore a smaller size is more appropriate for a small family. Consider things like a greasing port, adjustable thermostat, ease of maintenance, and a spill-prevention mechanism.

IS A DEEP FRYER RIGHT FOR YOU?

You might be wondering if a deep fryer is a "fad" kitchen gadget that you'd use a few times and then put away for months. Many consumers tell us that they use their deep fryer regularly. If you own a deep fryer, there are plenty of recipes available for the daring deep fryer owner, and if you get one, you'll be inundated with useful recipes on the internet.

Deep frying, on the other hand, is not necessary for everyone. There are some individuals, however, who only need a small amount of deep-fried food each day. If you feel like this, a big Dutch oven and plenty of cooking oil might give you the same "deep-fried" result.

In a nutshell, before investing in a countertop appliance, it is always essential to do an accurate study of your potential users.

THE BEST OILS FOR DEEP FRYING

It can be difficult to find the appropriate cooking oil or fat for deep frying.

Here's a more detailed analysis of some of your alternatives:

• Olive oil is an excellent choice for deep frying, however extra virgin olive oil has a low smoking point and becomes harsh when excessively heated.

DID YOU KNOW?

There is no agreement among experts on which deep fryer oils are superior. Before using oil in your deep fryer, it's a good idea to ask some questions about it. Is it best for high-heat cooking, or should it be reserved for low-temperature methods? What is the smoking point of olive oil? Is it neutral in flavor, or will it alter the taste of your food?

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Peanut oil is a popular cooking oil in professional kitchens and higher-end fast food restaurants. It's extremely hot (450°F) and has a neutral flavor. It may be costly, and it isn't always readily available in some areas. Peanut oil may cause an allergic reaction in people who are sensitive to peanuts.
Another "healthy" alternative for deep frying is safflower oil. It has a high smoking point, polyunsaturated fats, and beneficial Omega6 amino acids. Although the flavor of coriander is neutral, it may give foods a strong (though usually pleasant) flavor.
Canola oil is a versatile cooking oil that many people prefer to common vegetable oil. It has a fairly high smoking point and is high in Omega-3 amino acids. The major disadvantage of using canola oil for deep frying is that it degrades quickly after one usage. It must be replaced after each use.
Vegetable oil is frequently the most inexpensive cooking oil available in stores. It has a relatively neutral flavor, although some people perceive "buttery" undertones in the finished product. If you're using vegetable oil in your deep fryer, keep an eye on the temperature.

PERFORMANCE

If you're spending $50 to $100 on a deep fryer, you'll want one that will produce high-quality results. The temperature of the oil used to fry food determines its deliciousness. The food will taste burned if the oil is too hot. The food will be too greasy if the oil isn't hot enough. When you use your fryer, ideally, you'll end up with a platter of golden, crispy deep-fried food every time.

Here's a look at what the goods on our list are capable of in terms of performance:

FEATURES

What are the characteristics to look for in a deep fryer? The greatest fryer features improve efficiency, ease of use, and cleanup.

In this section, we'll go through some of the features available in today's electric fryers. An adjustable thermostat, a signal light, a sealed locking safety lid, and an oil filter for drainage are all helpful features.

COMMON DEEP-FRYING MISTAKES

When frying food, people occasionally make errors. A piece of fried chicken might be burned on the outside but still raw in the center. Three minutes later, a frozen snack meal that can be fried in hot oil for five minutes may become unrecognizable.

Here are some of the most common deep frying blunders, as well as ways to avoid making them:

Mistake #1: The oil temperature is either too hot or too cold.

Most deep-frying jobs require temperatures between 300° and 400°F. If the oil is cold, it won't generate bubbles, and the food will absorb rather than push it away. Overheated oil may corrode and degrade, resulting in an unpleasant combination of oil and water. It will also scorch the exterior of the food before the interior has a chance to form steam.

DID YOU KNOW?

There are several oils, shortenings, and animal fats that may be used for deep frying, but not all of them are suitable for cooking at high temperatures. If you're not sure whether an oil is safe for deep frying, don't put it in a deep fryer; instead, check with the manufacturer.

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Mistake #2: the food is initially consumed too cold.

Heating oil up to a certain temperature can cause it to begin decomposing, which means the freezer and refrigerator may temporarily lower its temperature. The oil's temperature will resume rising after some time has passed, depending on the design of the machine. You don't know how to use your deep fryer, and you may get bad results as a result of this "uncertainty."

Not all cooking oils are designed to be used over and over, and animal-based fats and shortening can easily go rancid and become useless.

Mistake #3: the oil's smoking point is too low

The best oils for deep frying have a neutral flavor and a high smoking point (above 400°F). Using a flavorful oil like EVOO may seem appealing, but if the food gets too hot, it might impart a harsh taste.

Mistake #4: the oil is past its expiration date or isn't filtered.

The use of expired or unclean oil in the deep fryer can cause food to darken. Many culinary oils can withstand several cycles of heating, baking, and chilling without harm. After only a few uses, many begin to deteriorate.

ABOUT THE BATTER

Sometimes, your food or topping won't adhere to the pan. This is a disaster, as not only is the covering delicious, but it also serves as a barrier between the moist interior of the food and the hot cooking oil.

Another option is to bread and then deep-fry food items before refrigerating or freezing them. The batter or sealant adheres better to the meal when frozen. However, before dropping it into the hot oil, you'll need to thaw the food somewhat.

According to some flash-frying methods, you should wait until the last minute to coat the dish. Fresh, cold batter mixes are used for each batch. Japanese tempura pros often adhere to this method.

DID YOU KNOW?

Extremely high frying temperatures can destroy the protective coating or batter on foods before they are properly cooked, resulting in them burning.

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IS DEEP FRYING HEALTHY?

Are breaded mozzarella cheese sticks, battered fish, and Southern fried chicken a healthy meal?

After all, deep-frying is frequently associated with animal fats or high-fat, plant-based oils. When doctors and dietitians want people to reduce arterial-clogging saturated fats in their diet, where does deep-frying rank as a cooking technique? Is it inherently good or bad?

The key to long-term health and happiness is moderation. The American Heart Association recommends that we limit our saturated fat intake while emphasizing monounsaturated and polyunsaturated fats. That, however, does not imply that we must give up everything we enjoy. Instead, we should carefully maintain our ratio of “treat" foods against a diet high in vegetables, fruits, and whole grains.

DID YOU KNOW?

Cleaning an often-used deep fryer may be a dirty job, but it is critical. Baskets and heating elements accumulate a patina of burnt cooking oil that is extremely hard to remove.

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DOING IT RIGHT

If you're going to spoil yourself, why not go all out? We understand that saturated fats like lard and heavy oils like Crisco help to enhance deep frying. We also know that lighter oils, while more healthy for the body, have a lower smoking point and can impart “off” tastes to foods.

Consider how a Southern deep fried chicken is produced. After being washed, the chicken is coated in milk and drenched in the batter. The moist interior of the chicken is kept separate from the hot oil by the batter. When the oil contacts the coating, it rises and boils — yet it does not go into the chicken's skin. The bubbling indicates that steam (in the form of water) is escaping from within the meat.

As the chicken cooks, the hot oil creates a crisp surface while the flesh inside steams in its natural moisture. Regardless of the type of oil used in cooking, the process is essentially the same: a chef cooks with either a saturated animal fat like lard or an unsaturated plant oil like soybean oil.

CAPACITY

Will you make yourself a midnight snack or serve food for the entire family? If that's the case, you'll almost certainly want a large fryer. Otherwise, you'll be wasting time frying food in many batches.

PRICE

In general, the higher the price of a fryer, the larger it is. The cost also reflects other factors such as size and features.

FAQ

Q. How do I empty the cooking oil from my refiner after each job?

A. TThe first step is to use a skimmer to remove any food or residue impurities that have floated to the top of the oil. The next step is to pour the remaining oil through a fine sieve over a clean, heat-resistant container if you can do it safely. Because the last inch or so of oil is likely to be coated in burnt food particles, do not pour it into the same clean container. To keep the oil fresh, cover it with a tight-fitting lid and refrigerate.

Q. How dependable is my electric deep fryer's thermostat?

A. For a long time, electric deep fryers have had difficulty maintaining proper oil temperature. Even though your onboard thermostat will probably keep the temperature within 25 degrees of the desired setting, we recommend investing in an additional analog bulb thermometer as a precaution.

Q. My French fries aren't brown like the ones I get at restaurants; why not?

A. There are several factors why food prepared in a deep fryer at home does not always appear as picture-perfect as that prepared by the professionals.

In restaurants, many use a proprietary form of shortening that would be prohibitively costly for home cooks.

Certain foods from restaurants, for example, have been treated with ingredients that cause browning.

Experienced cooks may partially cook fresh potatoes at a high temperature and then finish them off at a lower one. This is nearly impossible to achieve at home.

The appearance of foods prepared in home deep fryers is also influenced by the temperature and quality of the oil.

RECIPE: FRIED DONUTS WITH A CINNAMON SUGAR COATING

Steps to follow

Makes 10-12 Donuts

Donut Dough

1 1/2 cup granulated sugar
3 1/2 tablespoons butter, softened
1 1/2 cups milk
1 egg
6 cups all-purpose flour
4 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Canola oil, vegetable oil, or melted shortening for frying

Cinnamon Sugar Coating

1 cup granulated sugar
1 1/2 tablespoon ground cinnamon

Directions

In a large mixing basin, Combine the sugar, baking soda, salt, and nutmeg. Add the eggs, milk, and melted butter. Add the sugar and water to the mixing bowl. With a wooden spoon, beat until combined. Add the flour and beat until blended. Add one more cup of flour to the bowl and mix once again. The dough should be soft, sticky, and pliable but firm enough to work with. If you think it's necessary, add up to 1/2 cup more flour. Cover with plastic wrap and chill for at least one hour.

Remove the dough from the fridge and let it sit at room temperature for 30 minutes. 360F oil in your deep fryer is ready. Roll out the dough on a floured surface to 1/2" thick. Cut out circles with a doughnut cutter, large biscuit or cookie cutter, or the bottom of a cupcake. Remove donuts from the pan and place them in the fryer basket before lowering them into the fryer slowly. Turn them over as they puff and turn them a few more times as they cook. They'll take about 2-3 minutes in all, and the entire surface will be golden brown.

Remove the pan from the oven and allow it to cool for a few minutes before removing it. Place them in a brown bag with the cinnamon-sugar topping. Shake gently to cover them.