Ok, I havent deep fried anything at home for nearly ten years ( I have to watch out for grease overload as it makes me pretty ill :(, so I stick to the occasional deep fried items as an eating out treat ) but I used to have notable success with small balls of sausagemeat ( bulk sausage in US ? ) lightly rolled in flour and quickly deep fried. This gave a lovely crust and moist well cooked inside. I would make them about the size of a very small egg, this seemed to produce the best results.
I would usually add some fresh or dried chopped herbs and finely chopped onions, and many other variations including chopped apple, cranberry sauce, different mustards, chopped tomato, chilli powder, apricots, peppers,cheese, etc etc. Depending on the sausagmeat used, you can add fresh breadcrumbs to bulk it out or bind with egg if a little dry. Just make sure whatever you add to it is VERY finely chopped or the bits will drop out and mess up your oil. Chilling for a couple of hours after making helps too.
I still make these but now I just bake them in the oven 🙂 they are cheap to make and have the advantage of being infinitely adaptable. They go well with just about anything and are great cold – eat with salad, mashed potatoes, in pitta bread, with any kind of veggies, brilliant in sandwiches and lunchboxes. Mm I think I might just go and make some now, lol. [:p]