Vintage Aroma Deep Fryer: Creative, Crispy, And Delicious Ideas

Deep frying is a cooking method that involves submerging food in hot oil to create a crispy, golden exterior. While it may seem like a daunting task, deep frying at home can be made safer and more efficient with the right equipment, like a vintage aroma deep fryer. This appliance is designed to regulate oil temperature and prevent overheating, making it easier to achieve perfectly fried foods. With a vintage aroma deep fryer, you can explore various recipes, from crispy fried chicken to indulgent treats like apple fritters and even creative twists on classics such as KFC-style fried chicken or sweet potato-crusted chicken nuggets. The possibilities are endless, and you can indulge your fried food cravings without having to step out of your kitchen.

Crispy, juicy fried chicken

Ingredients

• Chicken (preferably thighs and drumsticks)
• Buttermilk
• Egg
• All-purpose flour
• Cornstarch
• Baking powder
• Spices (salt, black pepper, garlic powder, onion powder, cayenne pepper, smoked paprika, celery salt, dried oregano)
• Oil for frying (canola, peanut, sunflower, or vegetable oil)

Method

Brine the Chicken

Brining the chicken is a simple but important step to ensure your chicken is juicy. Combine the buttermilk, egg, and spices in a bowl or jug, and then pour the mixture over the chicken in a ziploc bag. Leave to brine in the fridge for at least 4 hours, but preferably 24 hours for the best results.

Make the Flour Coating

In a large bowl, mix together the flour, cornstarch, baking powder, and spices. Add a few teaspoons of salt and pepper, adjusting the amount to your taste.

Heat the Oil

Using a large pot or deep fryer, heat around 8 cups of oil to a medium-high temperature. You can test if the oil is ready by pressing a wooden spoon to the bottom of the pot—if bubbles appear around the edges, the oil is hot enough.

Coat the Chicken

Add 4 tablespoons of the brine to the flour mixture and lightly mix to create some clumps. Wipe off any excess brine from the chicken, then dip the pieces into the flour mixture, ensuring they are thoroughly coated.

Fry the Chicken

Carefully lower the chicken into the hot oil. Fry for 4-5 minutes on each side, or until the chicken is golden brown and crisp. Remove the chicken from the oil and place it on a wire rack over a baking sheet.

Finish in the Oven

Place the chicken in a hot oven (200°C/390°F) for 7-10 minutes to ensure it is cooked through. The chicken is ready when the flesh is opaque white, or when it reaches an internal temperature of 165°F/73°C.

Serve

Serve your crispy, juicy fried chicken with your choice of side dishes. Enjoy!

Apple fritters

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons cinnamon
• 3 tablespoons applesauce
• 2 large Granny Smith apples or Honey Crisp apples, peeled, cored, and diced
• Canola oil or vegetable oil for frying
• 2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup milk
• 2 eggs

Method:

• Whisk together the flour, sugar, baking powder, cinnamon, and salt in a medium bowl.
• Make a well in the center and add the milk, eggs, and applesauce. Stir until just combined.
• Fold in the apples. The batter should be thick and chunky.
• Heat about 1 1/2 inches of canola oil in your vintage aroma deep fryer to 375 degrees Fahrenheit.
• Carefully drop about 1/4 cup of batter per fritter into the hot oil, spreading it out slightly to ensure even cooking.
• Fry each side for approximately 2 minutes, or until golden brown.
• Remove the fritters from the oil and drain on paper towels.
• For the glaze, whisk together the milk, powdered sugar, and vanilla.
• Dunk the fritters in the glaze, turning to coat both sides.
• Place the glazed fritters on wire racks to air dry.

Tips:

• Don't overmix the batter, as this can make the fritters tough.
• Avoid overcrowding the fryer to maintain the oil temperature and ensure even cooking.
• Use a candy thermometer to monitor the oil temperature.
• Try to maintain a constant temperature of 375 degrees Fahrenheit. You may need to adjust the heat as you add and remove the fritters.
• Store cooled fritters loosely wrapped in paper towels inside a brown paper bag. They are best enjoyed fresh but will keep for up to two days.

Your vintage aroma deep fryer is perfect for making apple fritters, and with this recipe, you'll be enjoying delicious, warm, and crispy apple fritters in no time!

Crispy beer-battered fish

A vintage aroma deep fryer can be used to make a variety of dishes, including crispy beer-battered fish. Here is a detailed recipe for the latter:

Ingredients:

• 1-1/2 teaspoons baking powder
• 1/2 teaspoon Creole seasoning
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 cup all-purpose flour, divided
• 1/3 cup beer or non-alcoholic beer
• 2 cups crushed unsalted top saltines (about 40)
• 4 cod fillets (6 ounces each)
• Oil for deep-fat frying (e.g., vegetable oil, canola oil, or peanut oil)

Instructions:

• Combine the baking powder, Creole seasoning, paprika, cayenne pepper, and 1/2 cup of flour in a shallow bowl.
• Stir in the beer until smooth.
• Place the crushed saltines and remaining flour in separate shallow bowls.
• Coat the cod fillets with flour, then dip them in the batter, and finally coat them with the saltines.
• Heat the oil in your vintage aroma deep fryer to 375°F.
• Fry the fish in batches for 2-3 minutes on each side, or until golden brown.
• Drain the fish on paper towels and serve.

Tips for a Crispy Beer-Battered Fish:

• Keep the batter cold and the fish dry. If using frozen fish, ensure it is fully thawed and blot off any excess moisture before coating with starch (e.g., rice flour, cornstarch, or potato starch).
• Season the fish before coating it with batter. Be mindful that salt draws out water, so don't overdo it, and ensure the fish is dry before dipping it into the batter.
• If making a large batch, place the batter over a bowl of ice to keep it cold while frying.
• Use a neutral oil with a high smoking point, such as vegetable oil, canola oil, or peanut oil, for deep-frying.
• Ensure the oil temperature is correctly regulated to prevent the oil from surpassing its smoke point, which can cause the oil to break down and impart a bitter taste to the food.

Enjoy your crispy beer-battered fish!

Homemade potato chips

Ingredients:

To make homemade potato chips, you only need three simple ingredients: potatoes, oil for frying, and salt. You can use any kind of potato, but Russets or other starchy potatoes like Idahos or Sweet Potatoes are best. These potatoes are high in starch and low in moisture, resulting in a crispier chip. For the oil, peanut oil, canola oil, or vegetable oil are good choices due to their high smoking points.

Slicing the Potatoes:

The key to achieving the perfect homemade potato chip is to slice the potatoes very thinly and uniformly. A mandoline slicer is the best tool for this task, but if you don't have one, a sharp chef's knife or the side of a box grater can also be used. Aim for slices that are about 1/16 to 1/8 of an inch thick.

Soaking the Potatoes:

Once you have your potato slices, it is important to soak them in an ice bath. This step helps remove excess starch and seals the cells, resulting in crispier chips. It also prevents the potatoes from sticking together during frying. Simply add the potato slices to a large bowl of ice-cold water for about 30 minutes.

Drying the Potatoes:

After soaking, it is crucial to remove all moisture from the potatoes. Line a large casserole dish with a terry cloth kitchen towel and add a layer of potatoes. Use paper towels or another clean absorbent cloth to pat the potatoes dry. Repeat this process until all potatoes are dried.

Frying the Potatoes:

Now it's time to fry your potato chips. Heat your oil in a deep skillet to a temperature between 350-365 degrees Fahrenheit. You can use a thermometer to check the temperature, or you can drop a small cube of bread into the oil and see how long it takes to turn golden brown. Once the oil is ready, add a batch of potato slices and cook for 3-4 minutes, stirring frequently with a slotted spoon. When the chips begin to brown, remove them from the oil and drain them on a paper towel-lined plate.

Seasoning the Chips:

After frying, let the chips cool in a single layer to maintain crispiness. Then, sprinkle them with salt and any other desired seasonings. Some popular seasoning options include garlic powder, onion powder, celery salt, or black pepper.

Storage:

Enjoy your delicious, crispy, and salty homemade potato chips!

Funnel cake

• Flour (regular, all-purpose flour)
• Milk (any kind, but whole milk is preferable)
• Eggs
• Vanilla extract (optional, but it will make your funnel cakes taste sweeter and richer)
• Vegetable oil for frying
• Powdered sugar for dusting

You can also get creative with your toppings. Try drizzling with homemade caramel sauce, hot fudge sauce, or your favourite toppings! Some classic toppings include:

• Fruit: Fresh sliced strawberries, pineapples, or an assortment of berries
• Ice cream: A scoop of classic vanilla or mint chocolate chip ice cream
• Sauce: Chocolate sauce, homemade Nutella, or caramel sauce
• Sprinkles: Cinnamon sugar or classic rainbow sprinkles

Ingredients:

• 2 cups (250 g) all-purpose flour
• 2 Tablespoons granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup (236 ml) whole milk (or more, if needed)
• 2 large eggs, lightly beaten
• ½ teaspoon vanilla extract (optional)
• Vegetable oil for frying
• Powdered sugar for dusting

Instructions:

• In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt until well-combined.
• In a separate bowl, whisk together the milk, eggs, and vanilla extract (if using) until well-combined.
• While whisking, gradually add the dry ingredients to the wet mixture, stirring until the batter is smooth and combined. Set aside.
• Fill your vintage aroma deep fryer with vegetable oil, enough to fill it 2-3" deep. Set it on the stovetop over medium-low heat and place a candy thermometer in the oil to monitor the temperature. Heat the oil to 370-375°F (187-190°C).
• Once the oil is heated, pour about ⅓ – ½ cup of batter into a liquid measuring cup. You can also use a funnel with a ½" opening if you have one.
• Slowly drizzle the batter into the hot oil in a thin stream, swirling and criss-crossing the batter over itself. Fry each side until golden brown (about 90 seconds per side), then remove the funnel cake to a paper-towel-lined plate.
• Dust with powdered sugar and serve warm. Repeat with the remaining batter, making sure that the oil returns to temperature in between batches.

Some tips to keep in mind:

• If your batter is too thick, add a little more milk to adjust the consistency.
• When drizzling the batter into the oil, pour in a thin stream while constantly moving to avoid clumps of batter that are raw in the centre.
• You can store the batter in an airtight container in the fridge for up to two days.
• To prolong the life of your frying oil, maintain the correct temperature and avoid overheating it past its smoke point.

Frequently asked questions