This method gets our pierogi super crispy and wonderful, especially recommended to try with our dessert varieties. The result is reminiscent of a stuffed elephant ear!!
- Fill up a deep fryer or high walled pot (such as a dutch oven) with an appropriate level of neutral oil.
- Heat oil to 350°
- Carefully lower frozen pierogi into oil using a spider or slotted spoon. Avoid frying too many at once, as they tend to stick to each other, and too many will lower the temperature significantly.
- Cook for about 2 minutes a side, 4 minutes total or until an even golden coloring is achieved.
- Remove and drain on a wire rack or paper towels to remove excess oil.
Note: always use caution with frying frozen foods- when cold products hit hot oil, it tends to bubble and splash. Use a high wall pot with a splatter screen for less mess!