9 Steps to Successful Deep-Frying

Before you go, we thought you'd like these...
11 PHOTOS
9 Steps to Successful Deep-Frying
See Gallery
9 Steps to Successful Deep-Frying

Click through the slideshow to learn the 9 steps to successful deep-frying.

1. Fire Extinguisher

OK, this may seem obvious, but you'd be surprised how many home cooks don't have one in their kitchen. (Do you have one? We're willing to bet the answer to that is a mumbled "No.")

Credit: flickr/Mr-Wabu

2. Frying Oil

Before anything goes for a swim in the golden pool, it's best to fill it with the proper stuff. Use a neutral-flavored oil with a high smoke point such as safflower, canola, or peanut oil. Avoid using olive oil.

Credit: Photodisc


3. Frying Thermometer

Oils have smoke points and flash points. The smoke point is the temperature at which the oil begins to break down and emit vapors, and the flash point is the point at which it will spontaneously ignite. Do not exceed this.

Credit: flickr/michelle@TNS


4. Deep Pot

Since oil expands as food is added and fried, using a heavy-bottomed deep pot (preferably not nonstick) is probably a good idea. Fill up the pot only one-third to one-half of the way up to play it safe.

Credit: flickr/ratterrell


5. Paper Towels

Have everything in place and ready to go. Chances are you'll want to drain the oil from whatever's being fried, so set up some paper towels on a plate or on a baking sheet to soak up the oil right after food leaves the fryer.

Credit: flickr/boeke


6. Wire Skimmer

Slotted spoons work great for small amounts of food being fried, but when there's a bigger batch of food involved, a wire skimmer is invaluable — it just makes life easier.

Credit: Wikimedia/-Glane23

7. Batter

If using a batter, don't dip the food into the batter until just before it hits the oil. Otherwise, it'll turn soggy. Resist the urge to have everything battered up in advance.

Credit: flickr/dark.molly


8. Don't Overcrowd

Put too much food in the fryer and the oil temperature will drop. When the oil temperature drops, it takes longer to fry the food and consequently, it absorbs more oil and turns greasy.

Credit: flickr/tornatore


9. Season Immediately

Don't forget to season the food! The best time to do it is just after it leaves the fryer, since it will absorb the salt, pepper, and other seasonings more readily.

Credit: iStockphoto/Thinkstock


of
SEE ALL
BACK TO SLIDE
SHOW CAPTION +
HIDE CAPTION

Deep-frying food is fun and delicious, and with these tips, we hope to improve the experience and, of course, keep it safe. And despite the continued proliferation of fad diets and a general health craze sweeping the nation, sometimes there just isn't a substitute for deep-fried goodness, especially when the craving strikes.

Click here for The Coolest Food Trucks Ever

There's nothing quite like a freshly fried shrimp tempura emerging from a deep-fryer, homemade sweet potato chips, or some good old fried chicken, or, for you naughty folk out there, deep-fried Oreos, Twinkies, and homemade doughnuts.

Whatever catches your fancy, we hope that this collection of tips will help you succeed with your next deep-frying adventure. And, as always, please dispose of or reuse your oil responsibly. Don't pour it down the sink or reuse after frying fish. That's just plain nasty.


The Best Restaurants for Reading and Dining
17 Cereals That Were Too Sweet to Last
24 Places to Get Drunk On Your Food
The Great American Fried Chicken Roadmap
America's Most Outrageous Ice Cream Sandwiches

Read Full Story

Sign up for Best Bites by AOL and receive delicious recipes delivered to your inbox daily!

Subscribe to our other newsletters

Emails may offer personalized content or ads. Learn more. You may unsubscribe any time.

People are Reading

Search Recipes