Deep Frying Without A Deep Fryer: Is It Possible?

You don't need a deep fryer to deep fry food. You can use a deep pot or saucepan, a thermometer, and some cooking oil. The best oils to use for deep frying are flavourless with high smoking points, such as sunflower, peanut, soybean, grapeseed, or vegetable oil. Fill your pot with oil, ensuring it is no more than half full, and heat the oil to 350°F (175°C). Use a slotted spoon or tongs to carefully place the food into the oil, making sure it is dry beforehand to avoid oil splatter. Fry in small batches to avoid overcrowding and to maintain the oil temperature. Once the food is golden brown, remove it from the oil and place it on paper towels to absorb excess grease.

Choosing the right oil

Firstly, it's important to choose an oil with a high smoke point. The smoke point refers to the temperature at which the oil starts to break down and produce smoke. Oils with higher smoke points are ideal for deep frying because they can withstand higher temperatures without burning. Some common oils with high smoke points include peanut oil, canola oil, safflower oil, soybean oil, sunflower oil, and avocado oil.

In addition to having a high smoke point, you should also look for an oil with high heat stability. Deep frying requires heating the oil to high temperatures, so it is crucial to choose an oil that can withstand these heat levels without breaking down or oxidizing. Oils with high levels of monounsaturated fats, such as canola or peanut oil, are more heat stable and better suited for deep frying.

The flavour of the oil can also greatly impact the flavour of your fried foods. While some oils have a neutral taste, others impart a distinct flavour to the food. For example, peanut oil adds a rich and nutty flavour, while olive oil provides a fruity and robust taste. It is essential to consider the flavour profile you desire for your dishes and choose an oil accordingly.

Another factor to consider is the fat content of the oil. Oils high in saturated fats, such as coconut oil or palm oil, are not the healthiest options for deep frying. Instead, opt for oils with healthier fat profiles, such as canola oil or sunflower oil, which are lower in saturated fats and higher in monounsaturated fats.

Finally, cost may be a factor in your decision. Some oils, like peanut oil or avocado oil, can be more expensive compared to others. Consider your budget and the volume of deep frying you anticipate to determine the most cost-effective option.

In summary, when choosing an oil for deep frying, look for an oil with a high smoke point, high heat stability, a desirable flavour profile, a healthy fat content, and a price that fits your budget.

Preparing the pot

You can deep fry without a deep fryer, and you don't need a lot of fancy equipment. You will need a deep pot, such as a stockpot, and some tools to insert and retrieve the food from a safe distance, such as long tongs, a slotted deep-fry spoon, or a frying basket.

The pot you choose should be deep enough to completely submerge the food in oil. You should also ensure that the walls of the pot rise at least 10 cm / 4 inches above the oil to prevent spillovers and splattering. For safety, never fill the pot more than halfway full with oil.

The best oils to use for deep frying are flavourless with high smoke points, such as peanut, soybean, sunflower, safflower, grapeseed, groundnut, or vegetable oil. You will need enough oil to completely submerge the food you are frying, so the amount will depend on the size of your pot and the amount of food you are cooking. As a general rule, fill the pot no more than halfway with oil, and ensure there is enough to cover a batch of food completely.

Once you have chosen your pot and oil, place the pot on the stovetop over a medium flame. Heat the oil to the desired temperature, usually between 180˚C and 200˚C. This temperature will depend on the food you are frying, but a good starting point is 325°F to 350°F. Use a thermometer to monitor the temperature, and adjust the heat as needed to maintain the desired temperature. If you don't have a thermometer, you can test if the oil is hot enough by dropping a small cube of bread into the oil. If the oil is hot enough, the bread should turn golden brown within 15 seconds.

Heating the oil

Choose the Right Oil:

Select an oil with a high smoke point, one that is higher than the desired cooking temperature. This is important because oils will start to burn and smoke at a certain temperature, which can affect the taste of your food and potentially cause a fire. Good options include peanut, soybean, sunflower, safflower, grapeseed, pecan, and vegetable oils.

Amount of Oil:

Fill your chosen pot with oil, ensuring it is no more than half full. This will prevent spillovers and help contain splattering. You want to use enough oil to completely submerge a small batch of food.

Place the pot with oil on the stovetop over medium-high heat. Heating a large amount of oil can take some time, so be patient. The desired temperature for deep-frying is typically between 325°F to 375°F (175°C to 200°C).

Using a Thermometer:

Use a thermometer to monitor the oil's temperature. A candy thermometer or a large-dial thermometer that can hook onto the pot works well. If you don't have a thermometer, there are a few alternative methods to test the oil's temperature:

• Stick the end of a wooden spoon into the centre of the hot oil. When the temperature reaches about 350°F, you'll see tiny bubbles sizzling where the hot oil meets the wood.
• Toss a pinch of flour into the oil. If it sizzles, the oil is ready; if it browns immediately, it's too hot.
• Drop a small cube of bread into the oil. If it turns golden brown within 15 seconds, the oil is hot enough.

Adjusting the Heat:

Once the oil reaches the desired temperature, reduce the heat to low. Keep an eye on the thermometer, and if the temperature starts to drop, adjust the heat slightly until it crawls back up to the target temperature.

Safety Precautions:

• Never leave a pan of hot oil unattended.
• Be cautious when heating oil, as it can ignite. Ensure that any flames do not extend beyond the width of the pan.
• Do not fill the pot too high, as adding food to hot oil can cause spillovers.
• Always keep a lid, damp towel, baking soda, or a fire extinguisher nearby in case of a grease fire.

Drying the food

Additionally, when deep-frying, it is important to fry in small batches. Crowding the pot or pan can cause the oil's temperature to drop, resulting in greasy and unevenly cooked food. Space out each piece of food, allowing them room to crisp up and fry evenly. Use a slotted spoon, tongs, or a frying basket to carefully lower the food into the hot oil. Avoid dropping the food into the oil to prevent splashing.

After frying, the food will need another drying session to remove excess grease. Set up a drying rack or line a sheet pan with paper towels near the stove. Place the fried food on the prepared drying rack or paper towels to absorb any excess oil. This step helps to reduce the greasiness of the food and improves the texture and mouthfeel.

It is also important to maintain the temperature of the oil while frying. Adding too much food at once can cause the temperature to drop. Aim for a temperature between 325°F and 350°F for most foods. You can test the oil's readiness by using a thermometer or dropping a small piece of bread into the oil – it should turn golden brown within 15 seconds if the oil is hot enough.

Remember to always exercise caution when deep-frying. Hot oil can be hazardous, and it is crucial to monitor the temperature to prevent burning or ignition. Keep a close eye on the temperature and adjust the heat as needed to maintain the desired temperature. Additionally, never leave a pan of hot oil unattended for safety reasons.

Safety precautions

Deep frying without a deep fryer is possible, but it can be dangerous. Here are some safety precautions to follow when deep frying:

Choose the right oil

Select an oil with a high smoke point, one that is higher than the desired cooking temperature. Oils with high smoke points include peanut, soybean, sunflower, safflower, and vegetable oil. Oils with lower smoke points, such as extra virgin olive oil and butter, will scorch at lower temperatures, giving the food a burnt and bitter taste.

Prepare the pot

Use a deep, wide pot, such as a stockpot, and ensure that the walls of the pot rise at least 4 inches (10 cm) above the oil level to prevent spillovers. Fill the pot no more than halfway with oil to allow room for the food to be submerged and to contain splattering.

Heat the oil carefully

Heat the oil over medium-high heat to around 350°F (175°C). This may take a while, so be patient. Use a thermometer to monitor the temperature, and keep a close eye on it as oil will catch fire around 500°F (250°C). If you don't have a thermometer, test the oil by dropping in a small cube of bread—it should turn golden brown within 15- 40 seconds if the oil is hot enough.

Handle food with care

Before placing food in the oil, pat it dry with paper towels to remove any external moisture that can cause the oil to splatter. Use long tongs, a slotted deep-fry spoon, or a frying basket to gently place the food in the oil, being careful not to drop it or splash the hot oil. Fry in small batches to avoid overcrowding, which can cause the oil temperature to drop and result in greasy, stuck-together food.

Be prepared for a fire

Have a well-fitting lid, a large flat baking sheet, or a fire extinguisher nearby in case of a grease fire. Do not use water, flour, or sugar to put out a grease fire. Instead, smother the fire with baking soda, a damp towel, or a fire extinguisher designed for grease fires.

Other precautions

• Keep children and pets away from the kitchen when deep frying.
• Turn pan handles away from the front of the cooker to avoid accidentally knocking the pan off the stove.
• Never leave a pan of hot oil unattended.

Frequently asked questions