Sure do. I just have a cheapy little baby fryer. I don't use it much since living alone. As long as I'm not cooking fish, I strain the oil through a coffee filter and re-use it. I use the fryer for

Doughnuts
Egg Rolls
Shrimp and/or vegetable tempura
Fries, tator tots, onion rings
Clam strips, chicken strips, finger steaks
Fish & chips

All kinds of things

Well, not exactly. I just use a cast iron Lodge dutch oven, it works great, way better than the Fry Daddy thing that I had years ago that stopped working.

Annie

No, I haven't deep fried anything for at least 10 years.

I've been considering one too. I use a cast iron dutch oven as well but I still get plenty of splatter, even when using a splatter screen. Annie's must be deeper than mine. I like the oil to be really hot, though, so that may be part of it. The thing I like to fry most is small shrimp and they cook so quick the oil has to be really, really hot. Fish cooks quickly as well, since I buy thin fillets of tilapia, basa, etc.

I hope more people chime in. I've wondered how well they work. Our climate is so mild I've been considering buying a coleman stove and just doing it outside, lol.

I've considered it too because, although I might use it only once a month or so, there are certain deep fried foods I really enjoy and a proper fryer would do the job best. A friend has a good one and claims it is not much bother to maintain, which is the biggest concern I have. I should make a meal or two with hers to see what is involved.

So far, I have made do by shallow frying larger items and deep frying smaller things in a small sauce pan, which gives me depth without using a large amount of oil. The results are not bad.

Jim

My mom had a fryer, but we only used it once every six months or so. I've never had one and never really had call to fry anything. I find that if I want something fried it's a lot easier (and better) to go buy it or just bake it in the oven. I bake fries, shrimp, chicken wings etc. The one thing I've considered frying is donuts, but we really don't need to eat them anyway, so it all works out. :)

We have a big one about the size of a slow cooker and a small Fry Baby or something little one. Neither have been used for probably 10 years. That being said on a shopping type show here not long ago where these two girls test things they were testing about 5 models of deep fryers and had some guests helping them as well. Here's a link
Seems like the Waring Pro was the winner

Here is a link that might be useful: The shopping bags - deep fryer testing

I use a large wok, and I find that it works better. The only thing I would think a deep fryer is better for than a wok is French fries, and I seldom make those. Because a wok has such a large diameter, there is not an issue with splattering. Woks, or something similar, are used in Mexico to fry empanadas, and I use it for that also. In my wok I deep fry fish, tempura, egg rolls, hush puppies, falafel, beignets, corn dogs, etc. I keep a candy/deep fry thermometer in the wok to keep track of the temperature, and I think the only advantage of a deep fryer would be if you could turn it on to a set temperature. The basket is handy for French fries, but I have several nice strainers that I use for removing cooked food, or else I use tongs.

Lars

I like the idea of using a wok for the reasons Lars gave and because I like to keep things simple. One less piece of equipment to buy and store.

I should have thought of using a wok because, on fishing trips, I used to cook whole bass Hunan style in a wok. This involved frying a whole fish weighing a couple or pounds or more. The wok was well suited for that.

Jim

I don't deep fry more than once every year or two. I would if I had a deep fryer though and I have been considering getting one. It's really tough knowing which one to buy.

I have a Presto deep fryer that I bought at Sam's Club a couple of years ago. It has one well, but two baskets and a dial for different degree settings. I don't use it regularly, but I'm really glad I have it. Its nice because I can do small items in a basket or not use the baskets and fry bigger items. We've used it for french fries and the tenderloins. I do look forward to making some fried wontons like the ones I use to get when I lived in Japan and some deep fried treats like donuts, individual pies and tempura.

Deep fry lots of stuff but on a diet right now so no extra fat calories allowed. Every few months I get out my Fry Daddy and cook stuff. Not much that can't be battered and deep fried. Twinkies and pickles are two of the stranger things people deep fry. Bannanas deep fried in a cinnamon batter served with ice cream! I love deep fried stew meat. I deep fry it lightly so that the inside stays nice and rare but the outside gets crunchy.... a dap of blue cheese on the outside and you have perfection.

: )
lyra

I understand that the most important feature on an electric deep-fryer is the recovery time, which also allows for quick frying so that there is a minimal of oil absorbed by the food. Waring has an 1800-watt family-size deep fryer heats up quickly and cooks evenly.

Here is a link that might be useful: Deep-Fryer

We use ours a lot. We had a DeLonghi that lasted about six months and was impossible to clean.

We ended up getting the Waring Pro and love it. It's plenty big enough for a big batch of fried chicken or fish or egg rolls, and does recover quickly. After use, we strain and pour the oil back in a gallon container, and were surprised to see how little oil ends up in the food (as opposed to the DeLonghi one).

The whole thing (except for the heating element/control panel) fits in the dishwasher, so it's very easy to clean. One thing I really like is the heating element is up above the bottom of the oil, so the goop on the bottom doesn't burn and give the oil a nasty taste.

It's still messy with splatter, etc. but after watching my grandmother set her kitchen and herself on fire by frying in a Dutch oven, I think it's a whole lot safer :-)

I seldom deep fry, but when I do I prefer a wok, for Lars' reasons and also because due to the shape there is plenty of room for the oil to expand (as it will) safely without fear of overflow (unless you use something very deep).

I just got a deep fryer, a T Fal. Got it as a premium/gift for being able to stick it out with my company for 10 years.

I've not yet tried it, but I'm thinking I will this weekend.

Nope - don't eat anything deep fried any more. I remember we got a Fry Daddy as a wedding gift when we got married 30 years ago. We used it for quite a while for french fries and such but quit eating that kind of stuff along time ago. Fry Daddy got the boot many years ago and haven't deep fried anything since.

I have a little cuisinart that I use occasionally. Most often I use it to make nacho chips. Corn tortilla's cut in wedges fry up in seconds and they are so much better than store bought, and way, way cheaper. Once in a blue moon I will make onion rings or french fries. Everything in moderation. I wouldn't want to eat fried foods very often, and I'm sure my arteries thank me for that!

Duane

Another thing I like about the wok is that it has a wire rack that sits on one side of the edge, and I let food drain on that before putting it on paper towels. That way some of the oil goes back into the pan, but the food also stays pretty hot that way. Normally, I put the food in a 200° oven to keep warm after it has drained on paper towels. I wouldn't mind having a deep fryer, but I really do not have room for it, or even for the appliances I already have!

Lars