As mentioned, the wok is pretty unsafe, and I always have a Fire Extinguisher on hand. Also, the oil is hard to keep around in a wok. Here are the things we tend to fry. Panko breaded shrimp (very japanesey!), Tempura battered veggies for a sushi-themed night, a variety of chips (beets, sweet potatoes...). One of my guilty pleasures are onion rings and I eat them maybe once a year, so I'm going to go on a hunt for the greatest onion ring batter EVER! Basically, there are things that can and should be fried. They don't sit in the oil long enough to soak in much fat and it's just another method of cooking/browning. I love the Panko shrimp the most. It's in the oil for only 1 minute and it comes out so freaking amazing! We've mostly used high smoke-point oils in the wok (like peanut), but things may be different in a fryer. Also I won't have to keep sticking in a thermometer to make sure the temp. is right for various yummies. OH yeah....I just thought of another one.... DIM SUM!!!