🍳 8 Frying Tips & Tricks
Don't fear the fry!
I used to be a little spooked of hot oil, but after a few tries (and burns) I managed to get the hang of it! I hope these tips help you when frying your favorite foods!
1. Choose the Right Oil
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Use oils with a high smoke point for frying, like:
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Vegetable, canola, peanut, or grapeseed oil
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Avoid olive oil for deep frying; it smokes too easily.
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For flavor: mix a neutral oil with a small amount of butter for richness.
2. Temperature Matters
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Too hot: food burns on the outside before cooking inside.
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Too low: food absorbs oil and becomes greasy.
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Tip: 350–375°F (175–190°C) is perfect for most deep-fried foods. Use a thermometer if possible.
3. Don’t Overcrowd the Pan
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Crowding drops the oil temperature and causes soggy results. Fry in small batches for even crispiness.
4. Dry Food Before Frying
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Pat meat, vegetables, or battered items dry with paper towels.
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Moisture = splatter + uneven crispiness.
5. Batter & Coating Tips
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Light coating: ensures a crisp crust.
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Double dip: for extra crunch, dip in flour → egg wash → breadcrumbs.
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Season batter: salt, pepper, paprika, garlic powder — flavor the crust, not just the food inside.
6. Draining & Finishing
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Place fried foods on a wire rack instead of paper towels to stay crispy.
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Sprinkle salt immediately after frying to help it stick.
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For extra flavor: toss in herbs, Parmesan, or a dash of spice while hot.
7. Safety Tips
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Never leave hot oil unattended.
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Keep a lid nearby to smother flames if the oil catches fire.
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Don’t pour water on a grease fire — it’s very dangerous.
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Use long tongs or a slotted spoon to avoid splashes.
8. Extra Flavor Boosters
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Add a few aromatics to the oil (garlic cloves, rosemary, chili) for subtle flavor infusion.
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For crispy fries, soak cut potatoes in water for 30 minutes, dry well, then fry.
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Double-fry for extra crunch: fry once at lower temp, rest, then fry again hotter for golden perfection.