A standalone deep fryer, of course, will offer the greatest convenience and ease of use for most fry jobs. In terms of standard cookware, the high, angled walls of stockpots and woks are especially useful for catching oil splashes.
If you prefer, you can also use a blend of several different oils to achieve just the right flavor. For a slightly healthier alternative, try substituting some of your main frying oil with coconut, avocado, or palm oil, or even ghee (clarified butter) or rendered animal fat. [3] X Research source Extra-virgin olive, sesame, and other unrefined oils, along with butter and shortening, all have low smoke points, and should never be used for deep frying.
If you don’t have a thermometer, a wooden spoon can also double as a temperature-checking device. Dip the tip into the oil. If bubbles appear around it, it means your oil is hot enough. Never use a plastic spoon for deep frying. The hot oil will cause it to melt in a hurry!
When it comes time to take your food out of the fryer, you’ll place it on your cooling surface to give any standing oil a chance to drain off. It’s a good idea to put down some paper towels even if you’re using a separate drying rack. The absorbent layer will help soak up even more oil. [6] X Research source
Ideally, you should fully submerge your food, if you have enough room. Make sure the oil sits 2–3 inches (5. 1–7. 6 cm) below the top of your fryer to allow it to bubble without spilling over.
If the temperature of your fryer is below 300 °F (149 °C), your food may come out soggy and undercooked. If it climbs over 375 °F (191 °C), the oil (and your food) may burn. Cooking temperatures can vary depending on the item being fried. Be sure to consult your recipe or the owner’s manual that came with your fryer to get an idea of what temperature works best for a certain type of food. Keep flammable objects and substances a safe distance away from the fryer while it’s in use.
Prepare breaded items by dipping them in a wash made from 3-4 beaten eggs, then rolling them in flour, breadcrumbs, or a combination of both. To mix up a simple all-purpose batter, whisk together 1⁄2 cup (120 mL) of milk or buttermilk, 1⁄3 cup (79 mL) of water, ½ cup (60 g) of flour, ½ cup (60 g) of cornstarch, 1½ teaspoons (10. 5 g) baking powder, and salt and pepper to taste. If you like, you can turn up the taste of your breading or batter by adding a dash of seasoned salt, garlic or onion powder, black or cayenne pepper, paprika, or oregano.
Dunk especially large or long items in 1–2 inches (2. 5–5. 1 cm) at a time with the rest of the item pointed away from you to ensure that any pops or splatters go in the other direction. If you’re planning on frying a large quantity of something, it may help to split the food up into multiple smaller batches to keep your oil hotter longer. [11] X Research source
If you’re frying a large item that isn’t completely submerged, flip it over halfway through the cooking process so that each side spends an equal amount of time in the oil. To prevent accidental burns, be careful not to leave your hand over the opening of the fryer for too long.
Meat is the only exception to the rule. Anytime you’re frying chicken, pork, or another type of meat that’s unsafe to eat undercooked, use a thermometer to find it’s internal temperature before declaring it done. Chicken and other varieties of poultry should always be cooked to an internal temperature of at least 165 °F (74 °C), while pork should be allowed to reach 145 °F (63 °C). Beef can be safely eaten at or slightly below 145 °F (63 °C). [14] X Trustworthy Source FoodSafety. gov Online portal combining food safety information from the U. S. Food and Drug Administration, the Food Safety and Inspection Service, and the Centers for Disease Control and Prevention Go to source
Try not to pick up any stray burnt bits that happen to be floating on the top of the oil along with the food.
Your food will be extremely hot when it first comes out of the oil, so avoid handling it until it’s had time to cool to the touch. Keep in mind that even then, it may still be hot enough inside to burn your mouth! If you wish to sprinkle on some additional seasoning, do it while your food is cooling down. Adding seasoning while food is still warm helps ensure that it will stick, and that its flavor will be infused into each bite.
Glass jars, metal canisters, and durable plastic food-savers all make great containers for storing used fry oil. If you plan on getting rid of the oil, put it in something disposable instead, such as a plastic yogurt container. Reusing oil allows you to get more use out of a single batch and save some money in the process.
You can use the same basic procedure to whip up a batch of homemade potato chips or hash browns, or prepare sweet potato fries for a more nutritious twist. Par-boiling your fresh or frozen French fries for 3-4 minutes before putting them in the fryer will help ensure that they come out fully cooked and perfectly crispy. [19] X Research source
You could even deep fry an entire chicken (or, say, a Thanksgiving turkey) if you have a big enough pot! If possible, always fry large food items like whole turkeys outdoors to reduce the risk of fire. When cooking frozen poultry, make sure you give it time to thaw completely before dropping it in the fryer to prevent oil splatters.
Adding a little beer to your batter will lend it a richer flavor and a lighter, crispier texture. [22] X Research source For the full pub experience, serve your homemade fish and chips with French fries, green peas, and malt vinegar.
Other popular vegetables for tempura include sweet potatoes, onion, carrots, lotus root, and jalapeños. Tempura is wonderful if you’re looking for a lighter, more nutritious way to enjoy fried food, and makes a perfect companion for homemade hibachi or chicken teriyaki.
String cheese happens to be just the right size and shape for mozzarella sticks if you’re in a pinch. [25] X Research source
Oil and water don’t mix. If you add your food while it’s still cold or wet, it could send hot oil splattering all over the place. Frying moist or partially-frozen items can also cause them to cook inconsistently. One way to speed up thawing and prevent uneven cooking is to prep your food for the fryer by cutting it into uniformly-sized pieces. [27] X Research source
