Snap, Crackle, Pop!

I have a feeling we won’t be ordering so many wings now…


We’ve only had this bad boy for about a week, and it’s changed our kitchen game already. For the past (coming up on) three years, S and I have produced our low-carb creations via the stovetop, oven, our grill or crock-pots. This home deep fryer by DeLonghi doesn’t take up much space on the counter and has yielded some extremely tasty keto snacks for us.

Staying as true to ketogenic and low-carb form as possible, the only oil that will be used in our fryer is beef tallow – a form of pure animal fat.


Eating real food is the key, regardless of your lifestyle, so this single ingredient, healthy fat will do well with the heat of the fryer. Some oils – if cooked at too high a temperature – become bad for you.

We baked some bacon-wrapped smokies with the family over Christmas , so we immediately knew we had to try frying those…

(Pre-fry)

(Post-fry)


And check out these wings!

We’ve been ordering so many wings, but now that our schedules are getting back to normal, we’ll have the time and energy to cook regularly again.

How exciting! New toys in the kitchen means remixed recipes and more fun and creativity to keep things interesting as a pair of low-carbers.

Stay tuned,

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5 thoughts on “Snap, Crackle, Pop!

  1. Ooooh Jealous of your deep fryer! Though I wouldn’t even know where to begin using it. I’ve never been a fried food person really. Hubby got me an air fryer a year ago for valentines…I’ve used it like twice…maybe? Maybe that was him. 😉

  2. I had one of those same fryers for years. Only mine was an older model of course. They work great, cool outer skin, and easy to clean the oil out through the hose. Ours the lid lifted off to clean the hard to reach parts, I am sure your must also. Sadly we eat less at a time and the big fryer was too much. So we went to a smaller 1.1 liter deep fryer. Still like you say some foods just taste so much better fried. Hugs

  3. I love the idea of deep frying but I’ve become enamored with saving all the drippings from meats cooked on the stove top or in the oven.

    A pound of regular-thickness bacon baked in a high-sided baking sheet yields about a third of a cup of delicious, bacony run-off that then finds its way into aiolis, blanched spinach, and omelettes. Bonus: The bacon-scented air wafting out of your kitchen vent all the time drives your neighbors frickin’ insane.

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