Deep Frying

Deep frying is a cooking method in which the food is cooked submerged in hot oil. In this method the oil is heated to the required temperature before the food is added. The oil should be still when it is at the correct temperature and have a shimmer. There are two ways to test the oil temperature. Firstly, drop the handle end of the wooden ladle into the deepest part of the oil. If bubbles appear on the ladle then the oil is ready for cooking. Secondly, use the drop test. Drop a bread crumb into the oil and if it bounces immediately then the oil has reached the correct temperature.

Use vegetable oil, peanut oil, canola oil or ghee for deep frying depending on the flavour you want to achieve.

Food should be at room temperature as chilled food will reduce the oil temperature. Pre-heat oil to 170°-180°C or to the desired temperature. It is useful to have a deep frying or confectionary thermometer handy as it helps to maintain a constant temperature. Once the oil has reached the desired temperature, use a slotted spoon to carefully lower the food into the oil from the side of the pan to prevent splashing.

Drain well on a paper towel to remove excess oil. Deep fried food is best eaten piping hot.

In my book I have used this method for deep frying jackfruit fritters, medu vada, poori, karelas, fish fritters, etc., Please note that in some recipes I have given the correct oil temperature to make frying easy.