Electric fondue pots can easily double as a deep fryer. And an effective one, at that, because you can control the temperature without needing a thermometer. Really, you can use a fondue pot for anything you might make in boiled water on the stovetop.
Recipe: Vegetable Tempura
- 1 cup flour
- 1 cup corn starch
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons sugar
- 1 teaspoon salt
- 2 eggs, lightly beaten
- 1 1/3 cups cold water
- Vegetables, washed, peeled, and cut into chunks (try zucchini, asparagus, carrots, green beans, sweet potato — whatever you like!)
- Peanut oil for frying
1. In a large bowl, combine eggs and water.
2. In a separate bowl, combine flour, corn starch, baking soda, baking power, sugar, and salt. Stir dry mixture into wet mixture, until batter is slightly lumpy. Take care not to over-stir.
3. Pour peanut oil into fondue pot and heat to 350 degrees. Using a fondue skewer, coat vegetables in batter until it’s coated well — not dripping.
4. Carefully place vegetables into peanut oil and let fry for about 3-4 minutes, or until batter is golden brown and vegetables are softened.
Recipe Credit: Fabulous Foods
Other Ideas for Fondue Pots:
- Chips – Potato, tortilla, banana, you name it!
- Egg Rolls
- Asian Hot Pot
- Yogurt, if your electric fondue pot has a lot of heat settings.