Deep fryer general

Definitely mozzarella sticks.

Also this.

French fried potaters. Mmmmhmm.

Also frying meatballs is surprisingly okay.

Pizza rolls. It's a good time.

how the fuck are these three still alive

What is proper oil storage for one of these? Do you just leave it in there or do you guys drain it after every use?

tempura

I strain it then put it right back in the fryer, then put the lid on.

Keep the oil clean and it lasts for months and several dozen uses.

How do you minimize the mess of this process? The biggest negative for me is how messy oil can be.

I've always deep fried in a Dutch oven but if these standalone fryers add convenience I'd like to pick one up

If I deep-fried something with batter then that leaves big clumps that are easily removed with a spider (pic related). Just scoop them out of the oil. Throw away the bits then stick the spider in the dishwasher.

If I deep-fried something with breading then that leaves little crumbs behind that are more difficult to remove. In that case I get out a big mixing bowl or food storage container. Stick a fine sieve over the top of it. Pour the dirty oil straight out of the fryer through the sieve. Wash the fryer, then pour the oil back in. throw away the crumbs/bits caught in the sieve. Toss the sieve and the bowl/container into the dishwasher.

>what else?

>pic related