deep frying dough: how?
Last night I decided to make frybread, Indian fry bread. I looked up some recipes and came to one with the least ingredients, and that's the one I made. The recipe said to make sure the oil was really hot. I put the burner to med-high/high. But once I slipped the dough in, it fried too quickly and I had to overcook the outside to get the inside ok. Is a thermometer essential? How can I deep fry bread or anything else without overcooking the outside? Any other deep-frying dough tips would be appreciated,too.