Originally Posted by Basherrr
Also, my penchant for drinking while in the kitchen could lead to terrible results.
Here's a thought: when I've used my deep fryer, I exclusively use Tempura batter, since it doesn't drip and is much easier to control. I use it for fish, veggies, etc. It may be worth a shot. Also, if you do try the Tempura, the most important thing to remember is this: make it, according to directions, then put it into the fridge, while you're cutting up your food. (I keep it in a glass 4-cup measuring cup - the kind with a spout an a handle) Then, before you take it out of the fridge, get a larger bowl, fill it halfway with ice and put the handle of the measuring cup over the top of the bowl. Then fill the big bowl with water till it's high enough to keep all the batter inside the cup, cold. The colder the Tempura, the crispier your batter will be.
I've tried this method while drinking, and it works just fine.