Sue Veed at Serious Eats has a great post on how to deep fry without all the fancy equipment. She runs down technique, and just what you need to get the job done. It’s handy, when you want to fry something just every once in awhile.
I used to think that in order to deep-fry, you needed a deep-fryer. Not so. To do it at home, just grab a stockpot, wok, or deep-walled saucepan, and a candy or deep-fat thermometer, and go to town.
Other things to keep in mind: Don’t try to fry too much at once. You’ll drop the oil temperature and ruin the crisping up goodness that we’re striving for here. If you’re making fries, be sure to soak them first. And above all, don’t try this naked.