Hello. I just received a Euro-Pro deep fat fryer for my birthday! Thanks I am relatively new to cooking in general. Only 25 and a guy and experimenting in the kitchen. I felt it was necessary to upgrade to a self-contained frying unit for safety reasons, as well as temperature assurance. My problem is that everything that I coat with a batter sticks to the basket. Especially when I am making onion rings and stuff, the batter drips below the basket and expands underneath making a mess when I try and remove them. Is there some sort of solution to this? I was thinking of just lining the bottom of the basket with aluminum foil. Would that work? Thanks.
Mike
Mike