- It’s all in the fat: the kind you use matters. I use tallow and love it – it doesn’t make me sick like vegetable oils do, and doesn’t leave that disgusting film in my mouth. (Where to find beef tallow online or how to render it yourself. If the big tub of tallow at that link is out of stock, try the smaller tub!)
- You’ll want to be careful not to go over the smoke point no matter what fat you’re using. Read about the fryer that I use, but if I had to do it over again, I'd get THIS one: a Glass-Bowl Deep Fryer to avoid the Teflon. (Pictured on the right.) I see they're out of stock, so then I found this bigger fryer with a stainless steel interior! It also has a nice temperature control and handy baskets — whatever you do, don't get one with Teflon! (Read about when I ditched my Teflon electric frying pan too.)
- Lastly, use the best meat or veggies you can. (If you can't find it locally, find sources of healthy meat and beef tallow online – put “tallow” in the search bar and scroll down to the beef tallow.)
With these things in mind, you can go ahead and enjoy now and then!
You can use the beer batter recipe below to deep fry anything:
- Chicken (make homemade “chicken nuggets” pictured at right – yum!)
- Beer battered fish – especially good on a sandwich with homemade mayo!
- Battered Shrimp
- Pork (maybe you’re making Kitchen Kop’s Sweet & Sour Chicken or Pork Recipe! YUM…)
- Onion rings – yes, you can eat onion rings guilt-free!
- Make Fast Food French Fries! (But don't use batter/breading, obviously.)
- Pickles (sounds weird, but you should try it!)
- What did I forget?
Here’s the only clincher for now: I don’t have a good batter recipe – that’s where you come in, I’d love one made with sprouted flour! (Here’s how to make sprouted flour, or you can find sprouted flour online, too.)
In the meantime, I use my old “stand by”: Drakes Mix from the store. The bad news is that it has corn meal, which is probably GM. The good news is that is has a short ingredient label, has no MSG, and tastes goooooood.
UPDATE: I've finally figured out a great BEER BATTER RECIPE!
Frying is easy:
- Heat your beef tallow to 350* (If it’s not hot enough, the food will be soggy.)
- In the meantime, make your batter. Not too thick or it will be “bready”, not too thin or it will drip off in the oil.
- Stir in your raw meat or onions or whatever you’re cooking into the batter so all pieces are covered. (You may want to do just a few at a time, or dip one at a time if they’re bigger pieces.)
- Drop into the hot tallow and cook ‘til golden brown.
- Remove and drain for a bit on paper towels.
- Move to a cookie sheet in the oven at 325*ish to keep them hot until serving.
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