I got a fryer.

[Fathom Zero]

What should I do now?

I've already made potato chips. We didn't cut them thin enough, but that made it better because there was still some potato inside.

[FartinMowler]

when you get enough zits you can squeeze them into it and have crispy puss balls

[MattJack]

Last night I made some onion rings. That would be good to cook with a fryer.

I just make a simple batter:
1 cup flour
1 egg
Some salt
Some pepper
(Any seasoning you like)
2/3 cup of water

Mix all the ingredients up pretty well in a decent sized bowl. Then stick the batter in the freezer for 10 mins while you cut up your onions into rings/pieces. The colder the batter, the better it sticks.

Pour out some flour(you can add seasoning to this flour as well) into another bowl.

Then simply put your onion rings in the flour, then place them in the batter, and finally put them back into the flour again.

Fry on a medium/high heat until golden or done.

Also, if you like a ton of fluffy skin, just double the flour/batter/flour process.

[Womti]

make fried dough!

[Durin]

You should fry twinkies and snickers bars. yum. and don't forget pizza.

on a slightly more serious note, how bout some chicken. Fried chicken is always good.

Funnel Cake.

[GADZOOKS]

Durin I got a 500 dollar bet you are morbidly obese.

[Fathom Zero]

If there's such a thing as morbidly obese, is there a delightfully obese?

[Durin]

Originally Posted by GADZOOKS

Durin I got a 500 dollar bet you are morbidly obese.

Nah, im not morbidly obese. I got my suggestions there from a guy who went to my school (and WAS morbidly obese).

[Fathom Zero]

I made french fries.

[noob3]

return the fryer

it's justr going to kill you

[Fathom Zero]

So will a car, smart ass.

[noob3]

but you don't eat cars

[Fathom Zero]

Well played.

[Sacks]

Fry a car.

[Fathom Zero]

A toy car, maybe.

[jackvanseven7]

Deep fry some of your favorite snack cakes duh!
Get some insta pancake batter and dipem and fryem.
I would sugest oreos and little debby coffee cakes.

[Fathom Zero]

You redneck.

[Magreaux]

Deep fried snack cakes are thoroughly nauseating

Fathom Zero if you enjoy eating delicious food, you should get some yuca and deep fry it. They're like huge savory french fries. You don't even have to dip them in batter (though it might make them taste even better, I don't know). Be sure to get the canned variety because I think fresh yuca contains cyanide

[zeldasbiggestfan]

Here's somethin tasty. Ocra. Take off both ends of the ocra stalks and cut it into slices about a 3/4 inch. Dip it in milk then flower and put it in the fryer and take it out when its brown. The more and more batches you put it makes it harder for the next to cook. But damn is that tasty.

Not frozen, tastes like sour ass.

[maggiekarp]

Zucchini, mushrooms, sweet potatoes, home-made eggrolls with whatever filling you like, green tomatoes, okra, chicken, microwave stuff that tastes better fried like tater tots... basically anything.

Don't go using it every night, that is just 'tarded.

[Sacks]

This thread makes me want corndogs.

[Fathom Zero]

It makes me want cheese on a stick.

Speaking of which, I'm sure I'll get one while I'm at the State Fair coming up.

[Kenster102.5]

Go put your hand in the fryer hahahahha and eat it.

[Womti]

and then, next, your foot.

[Kenster102.5]

DO some Potato Chips make them any flavour, what about caramel or and fruit or vegtable?
For French Fries Source http://en.wikipedia.org/wiki/French_fried_potatoes
Before frying soak the potatoes in water several times to rid them of the starch that is in them. Some home cooks who prepare French fries from scratch, cook them a single time in a generous amount of oil pre-heated to a temperature around 375 °F (190 °C, medium heat power dial settings) until they are golden and slightly crisp. The method recommended by most cookbooks, and used by many restaurants, especially those reputed to have excellent French fries, cook them in two stages: first at a thermostat temperature at around 350 °F (177 °C), until the fries are nearly cooked but still limp and pale; then, after they have been removed from the oil and allowed to cool, at a higher temperature, generally around 375 °F (190 °C), until they are golden and crisp, which normally takes less than a minute. A third method, attributed to the celebrated French chef Joël Robuchon for the home cook, is to put the sliced potatoes into a saucepan with just enough cold oil in it to cover the potatoes, then cook them over high heat until golden, stirring occasionally.This chef mainly uses a more traditional style after blanching the cut potatoes in boiling water.