18 Crispy Deep Fryer Recipes for Every Occasion

Dive into the irresistible world of crispy, golden delights with our roundup of 18 Crispy Deep Fryer Recipes for Every Occasion! Whether you’re craving quick weeknight dinners, seeking the ultimate comfort food, or planning a festive gathering, we’ve got your deep-frying dreams covered. From savory to sweet, these recipes promise to bring crunch and joy to your table. Keep reading to discover your next favorite fry-up!

Classic Southern Fried Chicken

There’s nothing quite like the crispy, golden perfection of Classic Southern Fried Chicken. This recipe brings the soulful flavors of the South right to your kitchen, with a crunchy exterior and juicy, tender meat that’s sure to become a family favorite.

Ingredients

• 1 whole chicken, cut into 8 pieces
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Vegetable oil, for frying

Instructions

1. In a large bowl, soak the chicken pieces in buttermilk for at least 4 hours, or overnight for best results.
2. In another large bowl, whisk together the flour, salt, black pepper, paprika, garlic powder, and onion powder.
3. Remove the chicken from the buttermilk, letting excess drip off, then dredge each piece in the flour mixture until fully coated.
4. Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F. Fry the chicken in batches, turning occasionally, until golden brown and an internal temperature of 165°F is reached, about 15 minutes per batch.
5. Transfer the fried chicken to a wire rack set over a baking sheet to drain and cool slightly before serving.

The secret to this fried chicken’s irresistible crunch? The buttermilk soak not only tenderizes the meat but also creates the perfect base for the seasoned flour to cling to, ensuring every bite is packed with flavor and texture.

Tip: For an extra crispy finish, let the dredged chicken sit for 10 minutes before frying to allow the coating to set.

Golden Beer Battered Fish

There’s nothing quite like the crispy, golden perfection of beer-battered fish, a classic that’s sure to bring a little pub charm right to your kitchen.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 cup beer (lager or ale works best)
• 1 egg
• 4 white fish fillets (like cod or haddock), about 6 ounces each
• Vegetable oil, for frying

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder.
2. Gradually pour in 1 cup beer and crack in 1 egg, whisking until the batter is smooth and free of lumps.
3. Heat vegetable oil in a deep fryer or large pot to 375°F.
4. Dip each fish fillet into the batter, letting excess drip off, then carefully lower into the hot oil. Fry in batches to avoid overcrowding.
5. Fry for about 4-5 minutes, turning once, until the batter is golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

The secret to this batter’s irresistible crunch? The carbonation in the beer creates a light, airy texture that’s simply unbeatable.

Tip: For an extra crispy coating, let the batter rest for 10 minutes before dipping the fish.

Crispy French Fries

There’s nothing quite like the golden crunch of homemade crispy French fries, and with this foolproof recipe, you’ll achieve perfection every time.

Ingredients

• 2 large russet potatoes
• 4 cups cold water
• 2 tablespoons white vinegar
• 1 teaspoon salt
• 4 cups vegetable oil for frying
• 1/2 teaspoon salt (for seasoning)

Instructions

1. Cut the potatoes into 1/2-inch thick strips, leaving the skin on for extra texture.
2. Soak the potato strips in a bowl with 4 cups cold water and 2 tablespoons white vinegar for 30 minutes. This step is crucial for removing excess starch and ensuring crispiness.
3. Drain and pat the potatoes completely dry with a clean kitchen towel.
4. Heat 4 cups vegetable oil in a deep fryer or large pot to 325°F. Fry the potatoes in batches for 5 minutes until soft but not browned. Remove and let them cool on a wire rack.
5. Increase the oil temperature to 375°F. Fry the potatoes again in batches for 3-4 minutes until golden brown and crispy.
6. Drain on paper towels and immediately sprinkle with 1/2 teaspoon salt while hot.

The double-fry method is the secret to these fries’ irresistible crunch outside and fluffy inside. Perfect for turning an ordinary meal into something special.

Tip: For an extra flavor kick, toss the hot fries with a pinch of garlic powder or smoked paprika along with the salt.

Homemade Onion Rings

Nothing beats the crispy, golden perfection of homemade onion rings, especially when they’re made with love and a few simple ingredients. Here’s how to whip up a batch that’ll have everyone asking for seconds.

Ingredients

• 2 large sweet onions, sliced into 1/2-inch rings
• 1 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 cup buttermilk
• 2 cups panko breadcrumbs
• Vegetable oil, for frying

Instructions

1. In a large bowl, whisk together the flour, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp paprika.
2. Dip each onion ring into the buttermilk, then dredge in the flour mixture, shaking off any excess.
3. Coat the floured rings in buttermilk again, then press into the panko breadcrumbs until fully covered.
4. Heat vegetable oil in a deep fryer or large pot to 375°F. Fry the onion rings in batches for 2-3 minutes until golden brown and crispy.
5. Remove with a slotted spoon and drain on paper towels.

The double coating of buttermilk and breadcrumbs gives these onion rings an unbeatable crunch that stands up to your favorite dipping sauce.

Tip: For an extra kick, add a pinch of cayenne pepper to the flour mixture.

Spicy Buffalo Wings

Get ready to spice up your game day with these irresistibly tangy and spicy Buffalo wings that are sure to be a crowd-pleaser.

Ingredients

• 2 lbs chicken wings, split at joints, tips discarded
• 1/2 cup hot sauce (like Frank’s RedHot)
• 1/2 cup unsalted butter, melted
• 1 tbsp white vinegar
• 1/2 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/2 tsp salt
• Blue cheese dressing and celery sticks, for serving

Instructions

1. Preheat your oven to 400°F and line a baking sheet with aluminum foil. Place a wire rack on top of the baking sheet.
2. Arrange the chicken wings on the wire rack in a single layer. Bake for 45 minutes, flipping halfway through, until crispy and golden brown.
3. While the wings bake, whisk together the hot sauce, melted butter, white vinegar, Worcestershire sauce, garlic powder, and salt in a large bowl.
4. Once the wings are done, toss them in the sauce until fully coated. Serve immediately with blue cheese dressing and celery sticks on the side.

The secret to these wings’ perfect crispiness? Baking them on a wire rack allows air to circulate all around, ensuring they’re evenly golden without flipping halfway through.

Tip: For an extra kick, add a pinch of cayenne pepper to the sauce mixture.

Mozzarella Sticks

Who can resist the gooey, cheesy pull of homemade mozzarella sticks? Perfect for game day or a cozy movie night, these crispy delights are easier to make than you might think.

Ingredients

• 12 mozzarella string cheese sticks
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 tbsp water
• 1 cup Italian-style breadcrumbs
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• Vegetable oil, for frying
• 1/2 cup marinara sauce, for serving

Instructions

1. Cut each mozzarella stick in half and freeze for at least 30 minutes to prevent melting during frying.
2. In a shallow bowl, mix flour, garlic powder, onion powder, and salt. In another bowl, whisk eggs with water. Place breadcrumbs in a third bowl.
3. Dredge each mozzarella piece in the flour mixture, then dip into the egg wash, and finally coat with breadcrumbs. Repeat the egg and breadcrumb steps for a thicker crust.
4. Heat oil in a deep fryer or large pot to 375°F. Fry mozzarella sticks in batches for about 30 seconds, or until golden brown. Drain on paper towels.
5. Serve immediately with warm marinara sauce for dipping.

The double coating ensures an extra-crunchy exterior that gives way to molten mozzarella, making these sticks irresistibly satisfying.

Tip: For a lighter version, bake the breaded sticks at 400°F for 8-10 minutes, flipping halfway, until crispy.

Fried Pickles

Crunchy, tangy, and irresistibly crispy, these Fried Pickles are the perfect snack to whip up for game day or a cozy night in.

Ingredients

• 1 cup dill pickle slices, drained and patted dry
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• 1 cup panko breadcrumbs
• Vegetable oil, for frying

Instructions

1. In a shallow bowl, mix together 1 cup all-purpose flour, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, and 1/2 tsp black pepper.
2. Pour 1 cup buttermilk into another shallow bowl, and place 1 cup panko breadcrumbs in a third bowl.
3. Dip each pickle slice first into the flour mixture, then into the buttermilk, and finally coat with panko breadcrumbs, pressing gently to adhere.
4. Heat vegetable oil in a deep fryer or large skillet to 375°F. Fry the pickles in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels.

The magic of these Fried Pickles lies in the double coating, ensuring every bite is packed with crunch and flavor. Serve them with your favorite dipping sauce for an extra kick.

Tip: For an even crispier texture, let the breaded pickles sit for 5 minutes before frying.

Chicken Fried Steak

Nothing says comfort food quite like a crispy, golden Chicken Fried Steak. This Southern classic is easier to make at home than you might think, and it’s sure to become a family favorite.

Ingredients

• 4 cube steaks (about 1/2 inch thick)
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 cup buttermilk
• 1 large egg
• 1/2 cup vegetable oil, for frying

Instructions

1. In a shallow dish, whisk together the flour, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1/2 teaspoon paprika.
2. In another shallow dish, beat together the buttermilk and egg.
3. Dip each cube steak first into the flour mixture, then into the buttermilk mixture, and back into the flour mixture, pressing lightly to adhere.
4. Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Fry the steaks, two at a time, for about 4 minutes per side, or until golden brown and crispy.
5. Transfer to a paper towel-lined plate to drain any excess oil.

The magic of this Chicken Fried Steak lies in its double coating, ensuring an extra crispy exterior that gives way to tender, juicy steak inside. Perfect for those nights when only hearty, homemade comfort food will do.

Tip: For an even richer flavor, use the drippings in the skillet to make a creamy gravy to pour over your steak and mashed potatoes.

Tempura Vegetables

Dive into the crisp, light world of tempura with this foolproof recipe that brings a touch of elegance to your vegetable side dishes.

Ingredients

• 1 cup all-purpose flour
• 1 large egg
• 1 cup ice-cold water
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2 cups assorted vegetables (such as sweet potatoes, bell peppers, and broccoli), cut into bite-sized pieces
• Vegetable oil, for frying

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 large egg, 1 cup ice-cold water, 1/2 teaspoon salt, and 1/4 teaspoon baking soda until just combined. The batter should be lumpy; overmixing will make it heavy.
2. Heat vegetable oil in a deep fryer or large pot to 375°F. The oil should be about 2 inches deep.
3. Dip the assorted vegetables into the batter, letting excess drip off, then carefully add them to the hot oil. Fry in batches to avoid overcrowding, about 2-3 minutes per batch, until golden and crisp.
4. Remove with a slotted spoon and drain on paper towels. Serve immediately for the best texture.

The magic of this tempura lies in its ethereal crispness, achieved by the ice-cold batter and quick frying, enveloping each vegetable in a delicate, airy crunch.

Tip: Keep your batter cold by placing the bowl over ice while you fry, ensuring the lightest tempura every time.

Fried Shrimp

Nothing beats the crispy, golden perfection of homemade fried shrimp — it’s a crowd-pleaser that’s surprisingly simple to whip up!

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 cup all-purpose flour
• 2 teaspoons garlic powder
• 2 teaspoons paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup buttermilk
• 2 cups panko breadcrumbs
• Vegetable oil, for frying

Instructions

1. In a shallow bowl, mix together the flour, garlic powder, paprika, salt, and black pepper.
2. Pour the buttermilk into another shallow bowl, and place the panko breadcrumbs in a third bowl.
3. Dredge each shrimp in the flour mixture, then dip into the buttermilk, and finally coat with panko breadcrumbs, pressing gently to adhere.
4. Heat vegetable oil in a deep fryer or large skillet to 375°F. Fry the shrimp in batches for 2-3 minutes, until golden brown and crispy. Drain on paper towels.

The secret to these shrimp’s irresistible crunch? Panko breadcrumbs create a lighter, crispier coating than traditional breadcrumbs, making each bite perfectly textured.

Tip: For an extra kick, add a pinch of cayenne pepper to the flour mixture.

Corn Dogs

Nothing says fun fair food at home like homemade corn dogs, crispy on the outside and juicy on the inside, ready to dunk in your favorite mustard or ketchup.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 egg
• 1 cup milk
• 1 tbsp vegetable oil
• 8 hot dogs
• 8 wooden skewers
• Vegetable oil, for frying

Instructions

1. In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
2. Beat in 1 egg, 1 cup milk, and 1 tbsp vegetable oil until the batter is smooth.
3. Insert a wooden skewer into each hot dog, leaving enough to hold onto.
4. Heat vegetable oil in a deep fryer or large pot to 375°F.
5. Dip each hot dog into the batter, coating evenly, and carefully place into the hot oil.
6. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy.
7. Remove with tongs and drain on paper towels.

The magic of these corn dogs lies in the perfect balance of sweet and savory, with a batter that fries up to a delightful crunch.

Tip: For an extra crispy coating, let the batter-coated hot dogs sit for a minute before frying to allow the coating to set slightly.

Apple Fritters

There’s nothing quite like biting into a warm, crispy apple fritter dusted with cinnamon sugar. This recipe brings the bakery to your kitchen with minimal fuss and maximum flavor.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 2 large eggs
• 1/2 cup milk
• 2 tbsp unsalted butter, melted
• 2 cups peeled and diced apples (about 2 medium apples)
• Vegetable oil, for frying
• 1/2 cup powdered sugar, for dusting

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, 1 tsp ground cinnamon, and 1/2 tsp salt.
2. In another bowl, beat 2 large eggs, then stir in 1/2 cup milk and 2 tbsp melted unsalted butter until combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 2 cups diced apples.
4. Heat 2 inches of vegetable oil in a deep skillet to 375°F. Drop tablespoonfuls of batter into the hot oil, frying in batches. Cook for 2-3 minutes per side until golden brown.
5. Remove fritters with a slotted spoon and drain on paper towels. While still warm, dust with 1/2 cup powdered sugar.

The secret to these fritters’ irresistible texture? The batter’s slight crispiness gives way to soft, apple-filled centers. Perfect with your morning coffee or as an afternoon treat.

Tip: For an extra flavor boost, add a pinch of nutmeg to the dry ingredients.

Banana Bread Beignets

Transform your overripe bananas into something extraordinary with these Banana Bread Beignets, a delightful twist on the classic that’s perfect for a cozy morning treat.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 2 ripe bananas, mashed
• 1/2 cup whole milk
• 1 large egg
• 1 tsp vanilla extract
• Vegetable oil, for frying
• Powdered sugar, for dusting

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tsp baking powder, 1/2 tsp salt, and 1/2 tsp ground cinnamon.
2. In another bowl, mix the mashed bananas, 1/2 cup whole milk, 1 large egg, and 1 tsp vanilla extract until well combined.
3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
4. Heat vegetable oil in a deep fryer or large pot to 375°F. Drop tablespoon-sized portions of the batter into the hot oil, frying in batches to avoid overcrowding.
5. Fry for 2-3 minutes on each side or until golden brown and puffed. Remove with a slotted spoon and drain on paper towels.
6. Dust the warm beignets generously with powdered sugar before serving.

These Banana Bread Beignets offer a crispy exterior with a soft, banana-filled center, making them an irresistible upgrade from your standard banana bread.

Tip: For an extra indulgent touch, serve with a side of chocolate sauce or caramel for dipping.

Fried Oreos

Who knew that dunking Oreos in batter and frying them could turn into such a crave-worthy treat? These Fried Oreos are a fun twist on the classic cookie, perfect for satisfying your sweet tooth in the most indulgent way.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• 12 Oreo cookies
• Vegetable oil, for frying
• Powdered sugar, for dusting

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt.
2. Add 1 cup milk, 1 large egg, and 1 teaspoon vanilla extract to the dry ingredients, stirring until the batter is smooth.
3. Heat vegetable oil in a deep fryer or large pot to 375°F.
4. Dip each Oreo cookie into the batter, ensuring it’s fully coated, then carefully place it into the hot oil. Fry in batches to avoid overcrowding.
5. Fry for about 2 minutes, turning once, until golden brown. Remove with a slotted spoon and drain on paper towels.
6. Dust the fried Oreos with powdered sugar while still warm.

The magic of these Fried Oreos lies in the contrast between the crispy exterior and the soft, melty center that oozes out with every bite. It’s a playful dessert that’s sure to spark joy at any gathering.

Tip: For an extra indulgent twist, serve with a side of vanilla ice cream or chocolate sauce for dipping.

Churros

Nothing beats the warm, crispy delight of homemade churros, especially when they’re dusted with cinnamon sugar and served with a side of rich chocolate sauce. Here’s how to bring this Spanish treat into your kitchen with ease.

Ingredients

• 1 cup water
• 2 tbsp granulated sugar
• 1/2 tsp salt
• 2 tbsp vegetable oil
• 1 cup all-purpose flour
• 1/2 cup granulated sugar (for coating)
• 1 tsp ground cinnamon (for coating)
• Vegetable oil (for frying)
• 1/2 cup dark chocolate chips
• 1/2 cup heavy cream

Instructions

1. In a medium saucepan, combine 1 cup water, 2 tbsp granulated sugar, 1/2 tsp salt, and 2 tbsp vegetable oil. Bring to a boil over medium heat.
2. Remove from heat and stir in 1 cup all-purpose flour until the mixture forms a ball.
3. Heat vegetable oil in a deep fryer or large pot to 375°F. Pipe the dough into 4-inch strips directly into the hot oil using a pastry bag fitted with a star tip. Fry 3-4 churros at a time for about 2 minutes per side, or until golden brown.
4. Remove churros with a slotted spoon and drain on paper towels. While still warm, roll them in a mixture of 1/2 cup granulated sugar and 1 tsp ground cinnamon.
5. For the chocolate sauce, heat 1/2 cup heavy cream until it begins to simmer. Pour over 1/2 cup dark chocolate chips in a bowl and let sit for 2 minutes, then stir until smooth.

The magic of these churros lies in their perfect contrast: a crispy exterior giving way to a soft, tender inside, all wrapped up in a sweet cinnamon hug. Dip them into the velvety chocolate sauce for an irresistible finish.

Tip: For extra fluffy churros, let the dough rest for 10 minutes before piping. This allows the flour to fully hydrate, resulting in a lighter texture.

Fried Ice Cream

Imagine ending your meal with a crispy, golden shell that gives way to a creamy, frozen center—fried ice cream is the magical dessert that makes it possible.

Ingredients

• 4 cups vanilla ice cream
• 2 cups cornflakes, crushed
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 2 large eggs
• 1 tbsp milk
• Vegetable oil, for frying
• Whipped cream and maraschino cherries, for serving

Instructions

1. Scoop the vanilla ice cream into 4 large balls, place on a baking sheet lined with parchment paper, and freeze for at least 2 hours until very firm.
2. In a shallow dish, mix the crushed cornflakes, sugar, and cinnamon. In another dish, whisk together the eggs and milk.
3. Roll each ice cream ball in the egg mixture, then in the cornflake mixture, pressing gently to adhere. Freeze again for 1 hour.
4. Heat vegetable oil in a deep fryer or large pot to 375°F. Working quickly, fry each ice cream ball for about 10-15 seconds until golden brown. Drain on paper towels.
5. Serve immediately with whipped cream and a cherry on top.

The contrast between the hot, crunchy exterior and the cold, smooth ice cream inside is what makes this dessert unforgettable.

Tip: For an extra crunch, double coat the ice cream balls by repeating the egg and cornflake steps before the final freeze.

Sweet Potato Fries

These crispy sweet potato fries are a game-changer, offering a perfect balance of sweetness and spice that’ll have everyone reaching for more.

Ingredients

• 2 large sweet potatoes, peeled and cut into 1/4-inch sticks
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potato sticks with 2 tablespoons olive oil until evenly coated.
3. Sprinkle 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, and 1/4 teaspoon black pepper over the sweet potatoes. Toss again to ensure all pieces are evenly seasoned.
4. Spread the sweet potatoes in a single layer on the prepared baking sheet, ensuring they’re not touching for maximum crispiness.
5. Bake for 25 minutes, then flip the fries and bake for an additional 10-15 minutes until they’re golden and crispy on the edges.

The magic of these fries lies in their crispy edges and tender centers, a texture contrast that’s irresistibly satisfying. Serve them straight from the oven for the best experience.

Tip: For extra crispiness, soak the cut sweet potatoes in cold water for an hour before baking, then pat them dry thoroughly.

Fried Green Tomatoes

There’s nothing quite like the crispy, tangy delight of fried green tomatoes, a Southern classic that’s perfect for using up those unripe tomatoes from your garden.

Ingredients

• 4 medium green tomatoes, sliced into 1/4-inch thick rounds
• 1 cup all-purpose flour
• 1 tablespoon cornmeal
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1 egg
• 1/4 cup buttermilk
• 1/2 cup vegetable oil, for frying

Instructions

1. In a shallow dish, mix together the flour, cornmeal, salt, black pepper, paprika, and garlic powder.
2. In another shallow dish, whisk together the egg and buttermilk.
3. Dip each tomato slice into the egg mixture, then dredge in the flour mixture, shaking off any excess.
4. Heat the vegetable oil in a large skillet over medium heat until shimmering. Fry the tomato slices in batches, about 3-4 minutes per side, until golden brown and crispy.
5. Transfer to a paper towel-lined plate to drain any excess oil.

The magic of this recipe lies in the cornmeal’s crunch and the buttermilk’s tang, creating a perfect contrast to the tomatoes’ firm texture.

Tip: For an extra kick, add a pinch of cayenne pepper to the flour mixture.

Conclusion

From appetizers to desserts, these 18 crispy deep fryer recipes promise to delight at any gathering. We hope you’re inspired to try them out and share your culinary creations. Don’t forget to leave a comment with your favorites and pin this article on Pinterest for your next fry-day adventure. Happy frying!