Deep-frying submerges food in hot oil, creating a crispy outer layer. Use a deep, heavy-duty stainless steel or cast iron pot with high sides for safety and even frying.
• Deep Fryer
• Dutch Oven
• Fill the deep fryer or Dutch oven with oil, leaving enough room at the top to prevent overflow when food is added.
• Heat the oil to the desired temperature (typically 350–375°F or 175–190°C). Use a thermometer for accuracy.
• Pat the food dry to reduce splattering.
• Slowly lower the food into the hot oil using tongs or a fryer basket.
• Fry in small batches to maintain the oil temperature and ensure even cooking.
• Monitor the food and remove it when golden brown and cooked through.
• Place fried food on a paper towel-lined plate or wire rack to drain excess oil.
• Season immediately for better flavor adherence.
• Step 1: Let the oil cool completely before handling.
• Step 2: Strain the oil through a fine mesh or cheesecloth to remove food particles. Store the strained oil in a sealed container for reuse if desired.
• Step 3: Disassemble the fryer components (basket, oil reservoir, etc.) and wash with warm soapy water.
• Step 4: For stubborn grease, use a degreasing solution. Wipe the exterior with a damp cloth and dry thoroughly.