Deep Frying At Home: Make Your Own Deep Fryer

Deep-frying at home is a great way to enjoy your favourite fried foods without having to invest in a dedicated deep fryer. All you need is a heat-resistant cookware with steep sides, like a stockpot, wok, or Dutch oven, and an oil with a high smoke point, such as vegetable or canola oil. With the right tools and techniques, you can deep fry anything from French fries to chicken, fish, and even desserts!

Choosing the right oil

When choosing the right oil for your homemade deep fryer, there are several factors to consider. Firstly, it is crucial to select an oil with a smoke point higher than your desired cooking temperature. The smoke point refers to the temperature at which oil starts to break down and produce smoke. Oils with higher smoke points are better for deep frying as they can withstand higher temperatures without burning. Common oils with high smoke points include peanut oil, canola oil, safflower oil, soybean oil, and sunflower oil.

Another important consideration is heat stability. Deep frying requires heating oil to high temperatures, so choosing an oil that can withstand these heat levels without breaking down or oxidizing is essential. Oils with high levels of monounsaturated fats, such as canola or peanut oil, are more heat-stable and better suited for this purpose.

The choice of oil will also impact the flavour of your fried food. While some oils have a neutral taste, others impart a distinct flavour. For example, peanut oil adds a rich, nutty flavour, while olive oil provides a fruity and robust taste. If you want the natural flavours of your food to shine through, opt for a neutral-tasting oil.

In terms of health, oils high in saturated fats, such as coconut oil or palm oil, are not the healthiest options for deep frying. Instead, choose oils with healthier fat profiles, such as canola oil or sunflower oil, which are lower in saturated fats and higher in monounsaturated fats.

Cost is also a factor, especially if you plan to use large quantities of oil for deep frying. Oils like peanut oil or avocado oil can be more expensive, so consider your budget and the volume of frying you anticipate doing.

Lastly, be mindful of potential allergens when selecting an oil. Peanut oil is a popular choice due to its high smoke point and excellent flavour, but it may not be suitable for individuals with peanut allergies. Alternative oils like canola oil or soybean oil are generally safe for most individuals.

Preparing the food

Choose the Right Oil

Select an oil with a higher smoke point than your desired cooking temperature. Peanut, soybean, sunflower, vegetable, canola, and rice bran oils are good choices for high-temperature frying. Avoid olive oil, butter, and shortening, as they have low smoke points and can impart a strong taste to your food.

Prepare Your Food

Bring your food to room temperature before frying. Pat it dry with paper towels to remove any external moisture, as this can cause oil to splatter. You can fry foods as they are, but they may turn into dried, unpleasant leather if not handled correctly. Consider coating your food with a flour dredge, breading, beer batter, or tempura for extra crunch and flavour. Shake off any excess coating before frying.

Preheat the Oil

Use a deep, heavy-bottomed pot and fill it with oil no more than halfway full. Preheat the oil to the desired temperature, which is typically between 350°F and 375°F for most foods. Use a thermometer to monitor the temperature and adjust the heat as needed.

Fry Your Food

Once the oil is hot enough, gently lower your food into it using tongs or a slotted spoon. Turn and flip the food occasionally to ensure even cooking. Check for doneness by looking for a golden brown colour on the outside or, for delicate items like tempura, wait for the bubbles around the food to subside.

Drain and Serve

Remove the food from the oil using your tongs or slotted spoon and place it on paper towels to absorb excess grease. Then, transfer it to a wire rack to ensure it stays crispy. Season your food while it's still hot so that the seasoning adheres well.

Using the right tools

Choose the Right Cookware

You don't need a dedicated deep fryer to deep fry foods at home. A stockpot, deep saucepan, wok, or Dutch oven can all be used as makeshift fryers. Just ensure that your cookware is heat-resistant and has steep sides to catch any oil splashes. The high, angled walls of stockpots and woks are particularly useful in this regard.

Select an Oil with a High Smoke Point

The term "smoke point" refers to the temperature at which an oil will burn. For deep frying, it is crucial to choose an oil with a high smoke point. Canola, vegetable, peanut, and corn oils are all popular choices due to their high smoke points. You can also experiment with blends of different oils to find the perfect flavour for your dish.

If you're looking for a healthier alternative, consider substituting some of the main frying oil with coconut, avocado, or palm oil, or even ghee (clarified butter) or rendered animal fat. However, avoid using extra-virgin olive oil, sesame oil, and other unrefined oils, as well as butter and shortening, as they have low smoke points.

Use the Right Tools for Temperature Control and Handling

A deep-frying thermometer is essential for monitoring the temperature of your oil and food. This will ensure that your food comes out with the desired texture and flavour. Additionally, a pair of tongs or a wooden spoon will come in handy for stirring your food and removing it from the fryer once it's done. If you don't have a thermometer, you can use a wooden spoon to check the temperature; if bubbles appear around the spoon, your oil is hot enough.

Prepare a Cooling Rack or Paper Towels

After removing your food from the fryer, you'll need a place to let it cool and drain excess oil. A metal cooling rack designed for fried foods is ideal, but you can also use a removable rack from a toaster oven or a layer of paper towels. Even if you're using a rack, it's a good idea to put down some paper towels to absorb any remaining oil.

Frying your food

Choosing the Right Tools:

• Select a heat-resistant cookware with steep sides, such as an electric deep fryer, stockpot, wok, or Dutch oven. Ensure that your cookware is big enough to hold the required amount of oil and your food.
• Choose an oil with a high smoke point, such as canola, vegetable, peanut, or corn oil. You can also use a blend of oils or substitute some of the main oil with coconut, avocado, or palm oil for a healthier option.
• Gather the necessary tools: a deep-frying thermometer, tongs or a wooden spoon, and a cooling rack or paper towels.

Preparing the Food:

• Bread or batter your food for a crispy exterior. Coat your food with a rich breading or batter, ensuring that the entire surface is covered. You can use a simple egg wash and flour or breadcrumbs, or make a batter with milk, water, flour, cornstarch, baking powder, and seasonings.
• Thaw and dry your food completely before frying. Gently pat the food with a paper towel to remove any excess moisture. This step is crucial to prevent hot oil splatters.
• Fill your fryer with enough oil to submerge your food halfway. The oil level should be 2–3 inches (5.1–7.6 cm) below the top of the fryer to allow for bubbling.
• Heat the oil to the desired temperature, usually between 300–375 °F (149–191 °C). Use a thermometer to monitor the temperature.
• Place your food in the fryer slowly and carefully using tongs or a wire straining spoon to minimise splashing. Add your food in small batches to maintain the oil temperature.
• Keep your food moving during the frying process to prevent sticking. Stir or reposition your food every few minutes, especially if the pieces are crowded together.
• Remove your food from the fryer once it turns golden brown. Use tongs or a slotted spoon to take out larger pieces, and a metal straining spoon for smaller items.
• Place the fried food on a cooling rack or paper towels to drain excess oil and allow it to cool for 2-3 minutes before serving.

Remember to exercise caution when deep-frying, as the oil can reach extremely high temperatures. Always monitor the frying process and be cautious when adding or removing food to avoid burns.

Safety precautions

Making a homemade deep fryer can be dangerous if not done correctly. Here are some safety precautions to follow when using a deep fryer:

Set Up Your Deep Fryer Outdoors

Setting up your deep fryer outdoors is a safer option as it ensures that if hot oil splashes out of the fryer, there will be no damage to your home due to a lack of nearby flammable objects. It also allows for a safer distance to be maintained, reducing the probability of getting injured.

Use the Right Oil

It is important to use the right type of oil with a high smoke point, such as peanut, canola, or vegetable oil. Make sure not to overfill your deep fryer, as the oil can easily spill out. Additionally, always wear protective gear, such as oven mitts, when handling the deep fryer.

Preheat the Oil to the Right Temperature

Preheat the oil to the correct temperature to avoid dangerous accidents such as fires and burns. Consult the instruction manual that came with your deep fryer to determine the appropriate temperature. Keep the fryer away from flammable objects and surfaces, such as cloth, paper, and other flammable materials.

Don't Fry Frozen Foods

Deep-frying frozen food can lead to injury if the hot oil splashes out. It will also result in unevenly cooked food. Always thaw your ingredients completely before placing them into the hot oil and ensure they are completely dried.

Use a Pair of Long Tongs

Using long tongs is essential for safety and efficiency. They provide ample leverage and reach when accessing items in the deep fryer, eliminating the need to lean over or lower oneself into the hot oil. This helps to maintain a safe distance from the hot oil and reduces the risk of burns or splashes.

Have a Lid Handy

Keep a lid handy to contain splatters and spills. Always turn off the heat before placing the lid on top of the fryer to prevent hot oil from spilling out or exploding.

Keep the Area Clean and Clear

Keep the area around the deep fryer clean and clear of flammable materials such as paper towels, rags, or other debris. This helps to reduce the risk of fires and creates a safer working environment.

Monitor Temperature

Cooking oil should never exceed 375°F (190°C) as it can start to break down and smoke, releasing harmful toxins. Keep an eye on the temperature to ensure your food is properly cooked and to prevent the oil from overheating.

Wear Heat-Resistant Gloves

Always wear heat-resistant gloves when cooking with a deep fryer, even if using long tongs. These gloves provide added protection against accidental splashes or splatters and shield your hands and arms from burns. They are especially important when handling larger pieces of food that can displace more oil, such as chicken wings or French fries.

Clean Up and Dispose of Used Oil Properly

Allow the oil to cool before removing it from the unit and strain it through a fine mesh sieve or cheesecloth to remove food particles. Used cooking oil should never be poured down the drain as it can clog pipes. Instead, check with your local government or waste management department for recycling programs that accept used cooking oil.

Frequently asked questions