If you have an electric deep fryer, stockpot, wok, or Dutch oven you can enjoy your favorite fried foods at home.Add your food of choice in small, uniformly-sized pieces when you fill your makeshift fryer with a high smoke point oil like vegetable or canola oil.Within minutes, it will emerge with a perfectly crisp, golden-brown finish and an irresistible flavor that will make your mouth water.
Step 1: Fry in cookware with steep sides that is heat-resistant.
When deep frying foods at home, you can use an electric deep fryer, stockpot, deep saucepan, wok, or Dutch oven.Any type of cookware will work if it is big enough to hold several cups of oil and resistant to high temperatures.The convenience and ease of use of a deep fryer is what makes it the best for most fry jobs.The high walls of stockpots and woks are useful for catching oil splashes.
Step 2: Pick an oil with a high smoke point.
A smoke point is the temperature at which a certain type of oil burns.The best oils to use for frying are those with high smoke points.Canola, vegetable, peanut, and corn are some of the most popular varieties.If you prefer, you can use a blend of several different oils.For a slightly healthier alternative, try substituting some of your main frying oil with coconut,avocado, or palm oil.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.
Step 3: A wooden spoon, tongs, and a deep-frying thermometer are all you need.
It is possible to check the temperature of your food during the frying process.This will make it come out with a crisp, golden-brown texture.Once your food is cooked and removed from the fryer, you can use the tongs or spoon to stir it.A wooden spoon can double as a temperature-checking device if you don't have a thermometer.The tip should be put into the oil.It means your oil is hot if bubbles appear around it.Don't use a plastic spoon for deep frying.The hot oil will cause it to melt quickly.
Step 4: Put a cooling rack or layer of paper towels on top of the oil.
It's best to use a rack made for cooling fried foods, but you could also use one or two racks from the oven.Line a large serving dish with a thick layer of folded paper towels if neither of those are an option.When you take your food out of the fryer, place it on the cooling surface to allow the oil to drain.If you are using a separate drying rack, put down some paper towels.The absorbent layer will help absorb more oil.
Step 5: The food will be submerged at least halfway if you fill your fryer with enough oil.
The amount will be determined by the size of your fryer and what you are cooking.You will probably use 1-2 quarts of oil to cover most of the item you are frying.If you have enough room, you should submerge your food.The oil should be 2–3 inches below the top of the fryer to allow it to bubble.
Step 6: The temperature of the oil should be 300–300 F.
If you use an electric deep fryer, program it to the temperature you want.If you are using another type of cookware, place it on the stove.Most fry recipes call for a temperature between 300 and 350 F.If the recipe you are following doesn't give a specific temperature, your best bet is between 350 and 325 F.Your food may come out soggy if the fryer temperature is below 300 F.The oil and your food may burn if it goes over 375 F.Depending on the item being fried, cooking temperatures can vary.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 things away from the fryer while it's being used.
Step 7: You can bake bread or batter your food for a delicious exterior.
It is easy to improve the flavor and texture of your items by coating them in rich breading or batter before frying them.Before you add hot oil to the item, make sure it is completely covered.Battered items can be prepared by dipping them in a wash made from 3-4 beaten eggs, rolling them into flour, or a combination of both.To mix up a simple all-purpose batter, whisk together 2 cup (120 mL) of milk or buttermilk.If you like the taste of your breading or batter, you can add a dash of seasoned salt, garlic, onion powder, black or cayenne pepper, or oregano.
Step 8: Slowly and carefully place your food in the fryer
To lower the food into the oil, use a wire straining spoon or tongs.It is important to add your food slowly.Throwing too much in at once will lower the temperature of the oil, which in turn will cause your food to come out underdone and over saturated.If you want to prevent pops or splatters from going in the other direction, Dunk large items in 1–2 inches ( 2.5–5.1 cm) at a time with the rest of the item pointed away from you.It is possible to split the food into smaller batches to keep the oil hotter.
Step 9: As the food fries, keep moving.
Every few minutes, use your tongs or wooden spoon to stir or move your items.The pieces will be more likely to stick if they are crowded together.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.Don't leave your hand over the opening of the fryer for a long time.
Step 10: Once your food is golden brown, take it out of the fryer.
Some foods only need 30 seconds to cook, while others need several minutes.When determining whether an item is done, it is best to use the color of the exterior.There is only one exception to the rule.If you cook chicken, pork, or any other type of meat that is unsafe to eat, use a Thermometer to find the internal temperature before declaring it done.Chicken and other types of poultry should always be cooked to an internal temperature of at least 165 F.It is possible to eat beef at or slightly below 145 F.
Step 11: Food can be removed from the oil with tongs or a spoon.
Pick your fried items out of the oil with your tongs.If you want to fish out smaller pieces, use a metal straining spoon.Transfer the excess oil from the food to the cooling surface by shaking it.Don't pick up any burnt bits that are floating on the top of the oil with the food.
Step 12: Place your food on the cooling surface.
You should put your hot items on the cooling rack or pad of paper towels.They will be able to finish drying and get a safe temperature for eating.Allow the food to sit for a few minutes before digging in.When your food comes out of the oil, avoid handling it until it cools to the touch.It may still be hot inside, so keep that in mind.If you want to add seasoning to your food, do it while it's 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.
Step 13: Fry oil can be saved or thrown away in a separate container.
Once you're done frying, strain the used oil through a coffee filter and store it at room temperature in a heat-resistant container.Next time you're craving fried fare, you can break it out.Simply throw the sealed container in the garbage if you prefer fresh oil.Storage of used fry oil can be done with glass jars, metal canisters, and plastic food-savers.If you want to get rid of the oil, put it in a plastic container.It is possible to reuse oil and save money in the process.
Step 14: French fries are a great snack to serve in your fryer.
French fries are great to test out your home frying setup.Just open the bag and fry the fries for a few minutes.If you want to make your own fresh potatoes, you can peel and slice them yourself.The same procedure can be used to make a batches of homemade potato chips, or prepare sweet potato fries.French fries should be cooked for 3-4 minutes before being put in the fryer.
Step 15: You can deep fry chicken for comfort food.
Chicken is the best fried food.If you want your favorite bits to be golden brown, dunk them into your oil and coat them with a simple homemade breading or batter.If you go one piece at a time, you can fry up an entire chicken in less than 30 minutes.If you have a big enough pot, you could deep fry an entire chicken.If possible, always fry large food items outdoors to reduce the risk of fire.Before dropping frozen poultry in the fryer to prevent oil splatters, make sure you give it time to thaw completely.
Step 16: Fish can be Batter and Fryed for a quick and delicious meal.
Fry a few fillets of your favorite fish in a classic batter made from flour, milk, and eggs until the batter turns golden-brown.Move the fish around a little as it cooks to prevent it from sticking, but avoid handling it too much, or it could fall apart in the fryer.Adding beer to your batter will give it a richer flavor and a lighter texture.You can serve your homemade fish and chips with French fries, green peas, and malt vinegar.
Step 17: Fix some vegetables.
Pick up some traditional Japanese batter mix at your local Asian supermarket, along with bell peppers, shiitake mushrooms, and other fresh veggies.Fry the veggies for 3-4 minutes after dipping them in the batter.The outside can turn a pale golden color if it puffs up.Sweet potatoes, onion, carrots, lotus root, and jalapeos are popular vegetables.If you are looking for a lighter, more healthy way to enjoy fried food, tuma is a great choice.
Step 18: It is possible to make your own version of fried cheese.
Roll fresh mozzarella cheese into a loose tube shape between your palms.Fry the cheese for 30 seconds to a minute and serve with a warm sauce.If you are in a pinch, string cheese is the right size and shape for mozzarella sticks.
Step 19: Dry your food before cooking it.
If you decide to fry, make sure to remove any excess water before adding it to your oil.The best way to dry the item is to pat it dry with a folded paper towel.By the time the item goes into the fryer, there should be no visible water or ice on it.Oil and water do not mix.If you add food while it is cold or wet, it could cause a mess.Frying moist or partially-frozen items can cause them to cook differently.One way to speed up cooking is to cut your food in half and put it in the fryer.