Originally Posted by Michael in FtW
All you need is a 5-6 qt pot (dutch oven, sauce pot, etc.) and a fry thermometer ... and enough oil to fill it no more than 2/3 full. Since fried donuts cook on the surface - the surface area is more important than the depth.
I was just about to say that, Michael! When I was in Paris eeeeeons
ago, I brought back what the French call a bain a fritures... a high-sided (about 6 inches) carbon steel pan with handles that flares out at the top to about 16 inches across. I have grown to LOVE that pan for deep frying, and so did all my cooks when I was catering. I have not seen them here in US, altho I cannot imagine they are not available. The surface is very large. It's possible to fry quite a few items at once.
Jelly donuts!!!! oh why did someone have to mention those? I used to adore
them when I was a kid, especially those filled with raspberry preserves. Like I need to make jelly donuts!!!
When I was growing up in Chicago, we called them Bismarcks. I have NO idea why.