Help for frying with dough

[SteveH]

My mother was well known for her Sopapillas that we would make around Christmas, she used a blend Lard & Crisco in a large cast iron skillet with a candy thermometer keeping a close eye on it. For 17 years I've been part of a team making Elephant Ears, making about 5,000 in a few days and we have it down to a science. We use a shallow wide commercial fryer only about 2"less if oil and have our temps dialed in at 375° and the shallow pan helps. This is one area gas is better IMHO, challenge of a home electric range is they heat up and cool down the differential is where you can get too hot or too cold - consistent temperatures matter. But open flame & oil can be very dangerous. I would suggest using Peanut oil as it has a higher smoke point.

 

[LuvOrlando]

Sounds wonderful!
My new stove is gas nowhere near used to it yet. Seems in a blink the water is boiling, turn my attention to another task and all the liquid is nearly gone. I had so much trouble with my old stove, but knew that thing like the back of my hand and stood on top of it, still I had to constantly churn the oil with the dough to keep the bubbles from going over the sides. On the other hand I have been making a new dish that requires frying, but it's cornstarch and nothing bubbles up. It must be the temperature.

(BTW, Just going to share my recipe discovery, the cornstarch totally surprised me & it is delicious, way better than any restaurant and since I'm not doing takeout if I don't make it we don't have it. https://www.allrecipes.com/recipe/91499/general-tsaos-chicken-ii/ )

 

[amcnj]

I have always used a cast iron skillet, oil and a candy thermometer, checking the oil temperature before adding each batch of the dough balls.

And as others have mentioned, you can buy strufoli in stores seasonally, but they are extra delicious while still warm, even without the honey added yet.

Out of curiosity, what do they call the recipe for zeppole that you find are more like the street ones?

 

[mjkacmom]

Sounds wonderful!
My new stove is gas nowhere near used to it yet. Seems in a blink the water is boiling, turn my attention to another task and all the liquid is nearly gone. I had so much trouble with my old stove, but knew that thing like the back of my hand and stood on top of it, still I had to constantly churn the oil with the dough to keep the bubbles from going over the sides. On the other hand I have been making a new dish that requires frying, but it's cornstarch and nothing bubbles up. It must be the temperature.

(BTW, Just going to share my recipe discovery, the cornstarch totally surprised me & it is delicious, way better than any restaurant and since I'm not doing takeout if I don't make it we don't have it. https://www.allrecipes.com/recipe/91499/general-tsaos-chicken-ii/ )

That’s how our go to Chinese restaurant does it! They have a gluten free option for almost everything (Dd17 has celiac). Here’s another trick, baked buffalo wings that are so crispy, baking soda is the answer.
https://thecookful.com/bake-chicken-wings-crispy/

 

[disneyeveryyear]

When I want to fry something very precise like this, I use an electric skillet. I can dial in the correct temperature and not worry about it. I use this method with vegetable oil when making churros for my daughter, donuts, etc.

 

[little tess]

May be late to the dance, but if you haven't thrown out your grandmother's rusted cast iron pan, it's perfectly salvageable. Just Google how to re-season a rusty cast iron pan. Those things are worth their weight!

 

[LuvOrlando]

I made it this year, it still bubbled a lot. Can't get to the bottom of it so I just resigned myself to using blocks of crisco and only cooking 2 batches using 1 & 1/2 squares then I cool it and throw it away... I may never know what changed.