Content

• To step
• Method 1 of 2: Shallow frying
• Tips
• Necessities

When you think of fried food, you often immediately think of the snack bar and a fatty bite, but at home you can make real delicacies with simple kitchen utensils. When frying, you cook the food in fat on medium or high heat. This is often done in vegetable oil and in batches to ensure that the food is crispy on the outside and soft on the inside.

To step

Method 1 of 2: Shallow frying

1. Choose your oil with care. You should not use butter and other oils and fats that burn quickly. The best choices are cooking oil, peanut oil, corn oil, sunflower oil, coconut oil, and lard.
   • Olive oil is a popular choice when it comes to shallow frying of small amounts of food.
2. Take a frying pan or a skillet. The pan should be deep enough to deep-fry most foods. You can also take a deeper pan, which you only fill one-fourth with oil.
3. Turn the food over with tongs or a spatula. Always try to cook in equal portions with items that are approximately the same size, that way you can always keep the same frying time and all items are ready at the same time.
4. Buy a frying thermometer. This allows you to keep a close eye on the temperature of the oil. Food that is fried too hot will burn. Food that is not fried hot enough becomes soggy and greasy because it absorbs oil.
5. Choose your oil. Because you need a lot more oil for deep frying, you are more likely to pay attention to the cost of the oil. Frying oil, peanut oil and lard work well for a low price.
6. Invest in an electric deep fryer, wok, or deep frying pan. You may be able to deep fry in a cast iron skillet and with small or thin pieces of dough, vegetables or meat. However, if you want to fry a whole turkey, you will need to invest in a dedicated turkey fryer.
   • Remember that you should never put the pan more than half full of oil.
7. Put on an apron, wear long sleeves and oven mitts when moving the oil. Frying can be messy and dangerous. You can reduce the risk of burns by keeping the oil at the right temperature and never moving a pan with hot oil.
8. Heat the oil to 177 degrees Celsius. Stick your deep frying thermometer into the oil and regularly check how hot the oil is to keep the temperature constant. You can also check this by putting a piece of bread in the oil and see if it takes the perfect one minute before it is fried.
9. Always make the portions in which you fry the same size. That way you can keep the frying times roughly the same. You don't have to turn the food over with deep frying.
10. Serve deep fried food as soon as the surface looks dry.

Tips

• Always keep a box of baking soda or a suitable lid handy. If the oil catches fire, never use water to extinguish. Cover the fire or sprinkle sodium bicarbonate on top. It is always wise to have a fire blanket and fire extinguisher nearby.

Necessities

• Frying thermometer
• Casserole
• Frying pan
• Cast iron skillet (optional)
• Skimmer
• Frying basket
• Frying oil
• Paper towel
• Sodium bicarbonate
• Tang