I decided to finally get a counter top deep fryer the other day. I think it was the breaded onion rings that tipped me into it. I did some research on line and came across this one. It was rated as the best by one of the online groups and the reviews I read didn’t contradict that assessment. After a couple of frying sessions with it I’m comfortable recommending it. I doesn’t hold a lot but if you use the oven as a warmer you can get around that. Large families may want to look for more capacity
Unlike every other fryer I’ve seen, this one has a tilted, revolving, basket. The well holds about half the usual amount of oil and the revolving basket dips only a portion of the food into the oil at a time. Because the basket and the well are tilted, the oil covers the food only at the bottom of the circle. It seems to work well.
Tonight we had an all fried dinner-shrimp breaded with panko, onion rings breaded with some stale bread crumbs, and broccoli tempura. Everything came out nicely and the big baking sheet with wire rack was perfect at keeping everything warm in a 200 degree oven.
What's 4 Dinner Solutions 
Do you toss the grease or save it for future use? The onion rings are killing me they look so good.
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The onion rings are wonderful. You can reuse the oil several times, maybe a dozen times? I never kept track. I filter the oil through cheesecloth after every use and return it to a capped plastic jug. It gets a little more “burnt” with each use, and can pick up fats from certain foods that tend to turn bad tasting after a while. The oil I used today is nearing the end of usefulness.
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Thank you. I don’t do a lot of frying and the has always been a question I’ve had. What to do with the oil.
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