Deep Frying Without A Deep Fryer: A Step-By-Step Guide

Deep frying can be done without a deep fryer, and it is a simple technique that requires some attention to detail. It is important to choose a pot that is deep and wide enough, like a stockpot, and to use a neutral-flavoured oil with a high smoking point. Peanut, sunflower, safflower, and soybean oils are all good choices. The oil should be heated to around 350 degrees F, and it is important to use a thermometer to monitor the temperature. Food should be placed carefully into the oil using a slotted spoon or tongs, and it is best to fry in small batches to avoid overcrowding.

Use a deep pot and tools to insert and retrieve food

You can easily deep fry without a deep fryer by using a deep pot and the proper tools to insert and retrieve the food from a safe distance. The ideal pot for deep frying is a Dutch oven, preferably cast iron, with high sides and a long handle. The pot must be deep enough and wide enough to hold a sufficient amount of oil and food. Remember that once you add food to the oil, the level will rise considerably. Therefore, only fill the pot with oil halfway and ensure that the walls of the pot rise at least 10 cm/4 inches above the oil to prevent spillovers and contain splattering.

When it comes to tools, you will need a few extra items to safely insert and remove food from the hot oil. Here are some options:

• Long tongs: Use long tongs to gently lower and lift food in and out of the hot oil.
• Slotted deep-fry spoon: A slotted deep-fry spoon is another useful tool for safely inserting and removing food from the fryer.
• Frying basket: A frying basket can be used to lower and lift food into and out of the hot oil. It also helps to contain the food while frying.
• Wire basket: A wire basket can be used instead of a frying basket to hold the food while frying.
• Kitchen spider: A kitchen spider is a lightweight and easy-to-maneuver tool for lowering and lifting food, especially delicate items like mashed potato balls or onion rings.

When using any of these tools, always exercise caution and maintain a safe distance from the hot oil. It is also important to pat dry the food with paper towels before frying to prevent oil splatter caused by external moisture on the food.

Choose an oil with a high smoke point

When deep frying without a deep fryer, it is important to choose an oil with a high smoke point. The smoke point of an oil is the temperature at which it starts to smoke visibly when heated. It is important to choose an oil with a higher smoke point than the desired cooking temperature.

Oils with high smoke points include avocado oil, canola oil, corn oil, peanut oil, soybean oil, and sunflower oil. These oils have smoke points ranging from 400°F to 520°F. For deep frying, it is recommended to heat the oil to around 375°F. Therefore, it is best to choose an oil with a smoke point above this temperature.

In addition to smoke point, other factors to consider when choosing an oil for deep frying include thermal stability and fatty acid content. Oils high in polyunsaturated fats, such as sunflower, flaxseed, or safflower oil, tend to have lower smoke points and poorer thermal stability. Oils higher in monounsaturated fats, such as avocado, canola, and olive oil, have medium smoke points and better thermal stability. Oils high in saturated fats, such as coconut and palm oil, have high smoke points and the best thermal stability.

When choosing an oil for deep frying, it is also important to consider the flavour and health benefits of the oil. Some oils, such as olive oil, have distinct flavours that may enhance or detract from the dish. Other oils, such as canola oil, grapeseed oil, corn oil, and avocado oil, are more neutral in flavour and can be used when you want the flavour of the food to stand out.

In summary, when choosing an oil for deep frying without a deep fryer, it is important to select an oil with a smoke point above 375°F, good thermal stability, and the desired flavour profile.

Preheat the oil to the cooking temperature

Preheating the oil to the cooking temperature is a crucial step in the deep-frying process. Here are some detailed instructions and tips to help you master this step and achieve delicious deep-fried food:

Choose the Right Oil:

Start by selecting an appropriate frying oil with a higher smoke point than your desired cooking temperature. Peanut, soybean, sunflower, safflower, canola, corn, and vegetable oils are all great options for high-temperature frying.

Heat the Oil:

Add the oil to your deep pot or Dutch oven, filling it no more than halfway. This leaves enough space to prevent spillovers and reduce splattering. Use a thermometer, preferably a candy/frying thermometer, to monitor the oil's temperature. Heat the oil over medium-high heat to around 350°F to 375°F. This temperature range is ideal for achieving that perfect golden brown exterior on your food.

Be Patient:

Heating a large volume of oil can take some time, so be patient. The oil needs to reach the desired temperature before you start frying. If you don't have a thermometer, there are a few alternative methods to gauge the temperature:

• Stick the end of a wooden spoon into the centre of the hot oil. When the temperature is 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, it's ready; if it browns immediately, it's too hot.

Maintain Temperature:

Once the oil reaches the desired temperature, reduce the heat to low. Keep an eye on the thermometer, and adjust the heat as needed to maintain a steady temperature. The oil temperature will drop when you add food, so give it time to heat back up between batches.

Safety First:

Deep-frying involves working with extremely hot oil, so safety should always come first. Keep these points in mind:

• Stay focused and avoid distractions while cooking.
• Keep children away from the kitchen during the frying process.
• Remember that water and oil don't mix. Ensure your utensils and food are dry to prevent oil splattering.
• In the event of a grease fire, never use water. Use a damp towel, a metal lid, baking soda, or a fire extinguisher to suffocate the flames.

Preheating your oil to the correct temperature is essential for achieving the desired texture and flavour in your deep-fried food. It may take some practice to master temperature control, but with these tips, you'll be well on your way to becoming a deep-frying pro!

Pat food dry before frying

When frying, it's important to prevent moisture from coming into contact with hot oil, as this can cause violent splattering. By patting food dry with paper towels before frying, you can help to remove external moisture and reduce the risk of splattering. This is an important safety measure, as oil splatter can cause burns.

Additionally, patting food dry before frying can help ensure a proper sear. Moisture on the surface of the food can cause steam, preventing a good browning. By removing this moisture, you can achieve a better crust and a more even colour. This is especially important when searing steak, as the Maillard reaction—the chemical reaction that creates a charred, browned surface—requires high heat. By patting the steak dry, you can ensure that the heat is used to evaporate moisture and catalyse the Maillard reaction, resulting in a better sear.

Drain the cooked food on paper towels

Draining the cooked food on paper towels is an important step in the deep-frying process. Not only does it help to remove excess oil, but it also reduces the amount of fat associated with deep-fried food. By simply blotting the food with paper towels, you can significantly reduce the greasiness of the dish without removing all of the oily coating, which is essential for flavour, texture, and mouthfeel.

To effectively drain the cooked food, spread out a few layers of paper towels on a plate or a flat surface. Once your food is done frying, use tongs, a slotted spoon, or a frying basket to gently lift the food out of the hot oil and place it on the paper towels. Let the food sit for a few seconds to allow the excess oil to be absorbed. You can also carefully blot the food with additional paper towels to speed up the process.

It is important to note that the paper towels will absorb the hot oil, so be cautious to avoid any burns. Additionally, make sure to dispose of the used paper towels properly, as they will be greasy and potentially still hot. Do not place the fried food on ink-covered newspapers, as the ink may transfer onto the food.

By following these steps, you can ensure that your deep-fried food is not overly greasy and has a desirable texture and mouthfeel. Remember to exercise restraint when blotting, as you want to retain some of the oily coating for the best results.

Frequently asked questions