Presto 05420 FryDaddy Electric Deep Fryer

I've had one of these little fryer appliances since they first became popular in the seventies.The current model is the second one I've had, being larger than the original model that came out.

For someone not needing to fry enormous amounts at one time, this little machine is ideal.It requires only a very small amount of vegetable oil.I've used it to fry chicken wings, quickly, to do french fries and onion rings, to do other smaller chicken parts, and it works beautifully.There is no thermostat; you just plug it in, wait 10 minutes, and the temp is 375.Having such a small amount of grease, it recovers heat more quickly than an electric skillet.

When you are through, if you plan to reuse the grease you can simply let the machine cool, snap the plastic top on, the put the whole thing in the fridge.I don't fry that often, and when I do, I tend to fry a lot, so usually I just discard the oil.Such a small amount is used (usually no more than 3 cups starting out) that I don't feel bad about discarding the oil.

The sides on this appliance are quite high, and splatter around the machine has never been a problem.I used common sense, though, when I fry, whether it's here or on the stove.

I'm sure the all-enclosed auto-fryers that are out on the market are nice, and if I fried a lot I'd probably get one.However, I only fry once or twice a month, and for that, this little machine is perfect.I'd recommend one to anyone--durable, simple, and does exactly what it's designed for!

After spending more money on 2 faulty deep fryers (Rival is hit-or-miss for quality), I've finally settled on this little beauty.

Pros:

1.) Cheap and simple, a very compact and minimalist package overall. It is nothing more than a steel bucket with a heating element underneath.

2.) Fries at 350 degrees, 25 short of "ideal" but safe for cooking with lard and lower smoke point oil. Try lard if you never have, you can still get it in supermarkets.

3.) Milled steel bucket, cast aluminum base. Inside has a permanent synthetic non-stick surface. Clean up and changing oil is simple.

Cons:

1.) This fryer isn't for families with young children or dumb people. Hot oil is always dangerous to work around and this unit is a STEEL BUCKET FULL OF OIL. The outside is hot. The inside is hot. It's hot.

2.) Doesn't have a lid to stop the occasional spatter.

3.) The bottom and healing element are shielded, but it will still warm up your synthetic countertop. I have mine on an old wooden cutting board to avoid warping the plastic.

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I fry things about 1-2 times a week, and I liked my fried things to be very crispy yet not laden with oil. I wanted something that would truly get to a hotter frying temperature, to make my frying quicker and more "healthful"...(healthy frying....is that an oxymoron or what?)Because I don't fry THAT often, I just needed something simple.

I like this fryer because the heat-up time is very quick, and there is much less splatter then if you were frying in a pot.When I fry, I usually do your typical fried foods: fries, onion rings, wontons, etc.I have not tried to do anything else in it yet.

If the oil is fairly clean after I use it, I will put it in the refridgerator, but not keep more than a week.This is a very simple fryer.If you are a more heavy-duty fryer, then you might want to look into a fancier one.The exterior is not cool-touch, and there is no basket.If you only do small batches of things, and don't really fry that much, or even if you do, then this will be a great fryer for you.

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This machine is really easy to use...I fried dough to make funnel cake and donuts, and it was simple.All you have to do is put in your oil, heat it up, and add the dough.The number of things you can fry is endless.My personal favorites are the funnel cake, chicken tenders, and french fries.Depending on what you are making, cooking time can vary from mere minutes to a half hour.Experiment, create your own recipes, it's easy.

One word of advice is to make sure to clean the fryer and change the oil regularly.Nothing is worse than frying with old oil.Keep the fryer very clean!Enjoy!

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For years I've avoided making my own fried foods, as I had no luck frying in pans or my wok.My husband suggested a FryDaddy, remembering their commercials from the 1970s.We've had it for over a month and have used it several times, and it's been terrific.We've used it for shrimp and tempura thus far.It's nice to free up a burner on the stove by using this countertop item.

Browning is kind of tricky at first, because this gadget fries really quickly, faster than their instruction guide indicates.Fried shrimp for po' boys took 2 minutes at the most to get brown.Once I scooped out a couple batches of shrimp the oil level went down a bit, and the temperature increased, nearly burning next batch.I recommend adding more oil to the fill line if this happens.Also, the oil will splatter, so I use a splatter screen over the top to prevent a big mess.

It's not the easiest to clean and the cord is inconvenient.For safety reason, the FryDaddy has a short cord and recommends you not use an extension.Unless you're lucky enough to have an outlet right next to your table, this won't be a tabletop item sort of a bummer if you want to make tempura at the table!Second, this unit is a bit hard to clean.The cord has a habit of collecting batter that drips, and of course the FryDaddy cannot be immersed in water.I clean the unit by pouring hot water into it with a little dish soap to soak for a few minutes.After I pour it out, I wipe clean with paper towels and let dry.

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