I never have, ever! I love fried foods and wish they were good for you.
Not that I do it often, but I have fried everything from chicken, french fries, lemon slices, eggplant, ravioli, zucchini, and green tomatoes to herbs, but I've never had more than an inch or two of oil in my pan. Maybe I'm too cheap to use a whole bottle? I really don't know. My cast iron dutch ovens would work fine. I'm not about to fry a turkey, but I sure would love to taste one that has been deep fried. I know it's faster, but does the food taste different/better if it is dropped into a gallon of hot oil versus an inch or two? Is it also less greasy and therefore not as artery clogging? What is your experience?
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