- Joined
- Dec 30, 2006
- Messages
- 29,558
The last few batches I've made came out a little dry. My cooking method is deep frying them in my Fry Daddy for five minutes till golden brown. I just watched a video of this girl pan frying them, and hers were crispy on the outside and gooey on the inside like custard (that's the way they always taste at the Chinese restaurant we go to). Is the Fry Daddy drying them out? I also use canola oil. Should I use a different oil?
Here's the video I referenced:
Here's the video I referenced: