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How to Deep-Fry

Techniques & Tips for
Cooking Deep-Fried Foods 
 
 

How to Deep-Fry

Deep-fried food is something we are all very familiar with, but not everyone is familiar with how to make it. Fried foods are best enjoyed right away, which makes them great to make at home! (We hate getting anything fried for take-in – it just doesn’t hold up.) However, you’ve got to be careful with frying because hot oil is very dangerous if not handled properly.

Here are our tips for how to deep-fry the right way:

  • First and foremost - always stand guard while frying, never leave the oil on its own and be conscious of others around you.
  • Use quality vegetable or canola oil – these have a high smoke point, unlike olive oil, which is useful for pan-frying but not deep-frying.
  • Oil expands when you place items in it, never fill the pot more than halfway with the oil.
  • Keep your heat constant, between 345-375 degrees. If you go too low, the food will become soggy instead of crispy - and if you go too high, the oil will smoke and the food will burn.
  • Be confident when you add the food to the pot. If you’re scared and try to ‘drop’ it in, you’ll splash the oil and could get a burn. Gently insert the item and release into the oil.
  • Don’t crowd the food. Fry in batches if needed, so there's room around the food for it to fry completely.
  • Use metal tongs or a long spoon to move the food around and to pick it up. Be careful not to drop and splatter the oil.
  • Color is a great indicator of when the food’s done – look for a yummy-looking golden-brown on the outside.
  • Drain the food on paper towels after removing it from the oil to remove excess oil, and season right away.

And our last tip on frying – have fun! This technique isn’t just reserved for French fries and Buffalo wings. If you’ve ever been to a state or county fair, you know just about any food can be deep-fried. Not that we’re saying every food should be deep-fried (we tried deep-fried Oreos on our last trip to the fair – they were gross), but some of the tastiest foods are the ones that are the least expected.

One of the craziest things we've ever fried is guacamole. Sometimes we get creative inspiration sometimes from cooking shows like ‘Chopped’ or ‘Iron Chef’, where cooks work with unconventional techniques or ingredients. From Battle Avocado on Iron Chef, we were inspired to try deep-frying guacamole. And it was actually really tasty! (At some point this will make it onto the website, we’ve experimented with using it as a garnish in a soup … Guac was great, soup needs work.).

Here are some of the recipes using deep-frying on our website, or the instructions to making fried guac if you’re feeling a little wild!

Buffalo Chicken Eggrolls
NY Strip Steak with Parmesan French Fries

Deep-fried guacamole:

2 avocados
1 small tomato
1 small yellow onion
1 clove garlic
1 tbsp hot sauce
1 cup shredded mozzarella
1 egg
¼ cup bread crumbs
a few tbsp flour

1.) Chop the tomato and onion and dice the garlic. Peel the avocados, and remove the large seed in the middle.
2.) Mash the avocado until smooth, and fold in the onion, tomato, garlic and salt. In a separate bowl, beat the egg.
3.) Take a round spoonful of avocado and roll lightly in flour. Dip this into the egg, and roll in breadcrumbs.
4.) Put aside and repeat until all guacamole is used.
5.) Fry (following instructions above), and enjoy!

Got a great idea for how to use fried guacamole, or something crazy you’ve deep-fried? Tell us at amyandmike@easyfoodandwine.com.


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