Building A Deep Fryer: A Step-By-Step Guide

Deep frying is a cooking method that involves submerging food into very hot oil, typically around 375°F, to cook. This technique instantly cooks the outer layer of the food, sealing off the centre and resulting in a crispy exterior and soft interior. While it may seem daunting, deep frying can be done at home without a dedicated deep fryer. All you need is a deep pot, such as a Dutch oven, and tools like long tongs, a slotted deep-fry spoon, or a frying basket to insert and retrieve the food safely. It is important to choose an oil with a high smoke point, such as peanut, soybean, or sunflower oil, and to ensure the food is dry before frying to prevent oil splatter. Deep frying requires focus and attention to safety, but with the right tools and knowledge, you can create delicious crispy golden treats at home.

Choose a suitable oil

Choosing the right oil is essential for deep frying. The oil you use should have a high smoke point, which is the temperature at which the oil starts to burn or break down. Using an oil with a low smoke point will result in a burnt taste.

Peanut oil, canola oil, vegetable oil, grapeseed oil, sunflower oil, safflower oil, corn oil, and soybean oil are all examples of oils with high smoke points that are suitable for deep frying. On the other hand, oils such as olive oil, butter, and shortening have low smoke points and should be avoided.

When deep frying, it is also important to use enough oil to fully submerge the food. This will ensure even cooking and prevent the oil from overheating. Additionally, make sure to pat your food dry before placing it in the fryer to prevent the oil from bubbling and splattering.

Prepare your food

Preparing your food for deep frying is a crucial step in the process. Here is a detailed guide to help you get started:

Choose the Right Food

Firstly, select the food you want to deep fry. Some popular options include chicken, fish, potatoes, vegetables, and cheese. Cut your ingredients into small, bite-sized pieces, ideally about 1-2 inches in size. This ensures even cooking and a crispy texture. If you're frying raw ingredients, it is essential to pat them dry with a paper towel to remove any excess moisture. Moisture can cause the oil to splatter, so ensuring your food is dry is a crucial safety precaution.

Coat Your Food

Coating your food in a batter or breading before frying adds flavour and texture. You can use a simple mixture of flour, egg, and breadcrumbs, or get creative with spices and herbs. For a crispier texture, consider double-dipping your food in the batter or using a combination of cornstarch and flour. Ensure that your food is completely coated before placing it in the hot oil.

Temperature Control

The ideal temperature for deep frying is typically between 350 °F (177 °C) and 375 °F (191 °C). Use a thermometer to monitor the temperature of your oil. If the temperature is too low, your food may turn out soggy and undercooked, while a higher temperature can burn your food. Allow the oil to reach the desired temperature before adding your coated food.

Frying Technique

When placing your food in the hot oil, use tongs or a wire basket to gently lower it into the oil. Avoid overcrowding the pot, as this can cause the temperature to drop. Fry your food in small batches, ensuring each piece is completely submerged in the oil. Use tongs or a slotted spoon to stir the food occasionally, preventing it from sticking together and ensuring even cooking.

Heat the oil

Heating the oil is a crucial step in the deep-frying process. Here is a detailed guide on how to do it right:

Choose the Right Oil

Select an oil with a high smoke point, which is the temperature at which the oil starts to burn. The best options include vegetable, canola, peanut, corn, grapeseed, sunflower, safflower, and soybean oil. Avoid using extra-virgin olive oil, sesame oil, butter, shortening, or any other unrefined oils, as they have a low smoke point.

Prepare the Oil for Heating

If using a standalone deep fryer, simply switch it on and set the desired temperature. If using a stovetop, place the cookware on the stove and turn the heat up to high. Make sure your cookware is large enough to hold several cups of oil and has high, steep sides to catch any oil splashes.

The ideal temperature for deep frying is typically between 300°F (149°C) and 375°F (191°C). If the temperature is too low, your food may turn out soggy and undercooked, while temperatures that are too high can cause the oil and your food to burn. Use a deep-frying thermometer to monitor the temperature. If you don't have one, you can use a wooden spoon—if bubbles appear around the tip of the spoon when dipped into the oil, it's hot enough.

Tips for Safety

Deep frying involves extremely high temperatures, so it's important to take some precautions. Keep flammable objects away from the fryer, and never leave the fryer unattended while it's in use. Additionally, make sure to keep a fire extinguisher nearby, as grease fires cannot be put out with water.

Fry your food

Frying your food is the most important part of the deep-frying process. Here's a step-by-step guide:

Preparing the Food

Before frying your food, it's important to ensure that it is dry. Wet or moist food will cause the oil to bubble and spit, which could result in burns. Use paper towels to pat down the surface of your food and remove any excess water. If you're frying raw ingredients, cut them into bite-sized pieces, about 1-2 inches in size, and pat them dry before adding any batter or frying.

Battering and Breadcrumbs

For a delicious, crispy exterior, coat your food in a rich batter or breadcrumbs before frying. You can prepare a simple batter by whisking together milk or buttermilk, water, flour, cornstarch, baking powder, and salt and pepper to taste. For breaded items, dip them in an egg wash and then roll them in flour or breadcrumbs. Seasoned salt, garlic powder, black pepper, and paprika are great additions to enhance the flavour of your batter or breading.

Frying the Food

Once your food is coated, carefully place it into the hot oil. Use tongs or a wire straining spoon to slowly lower the food into the oil to minimise splashing. Fry your food in small batches to maintain the temperature of the oil. Use tongs or a wooden spoon to stir the food occasionally to prevent it from sticking together and to ensure even browning.

Checking for Doneness

The cooking time will vary depending on the type of food you're frying. Most foods will be done in a few minutes, but meat, such as chicken, pork, or any other type of meat that needs to be cooked thoroughly, will require longer cooking times. Use a thermometer to check the internal temperature of meat to ensure it has reached a safe temperature. For chicken and poultry, the internal temperature should be at least 165 °F (74 °C), while pork should reach 145 °F (63 °C).

Removing the Food from the Oil

When your food has reached the desired golden brown colour and is cooked through, remove it from the oil using tongs or a slotted spoon. Gently shake off any excess oil, being careful not to pick up any burnt bits floating on the oil's surface.

Cooling and Serving

Place the fried food on a cooling rack or a plate lined with paper towels to absorb any remaining excess oil. Allow the food to cool for a few minutes before serving. If desired, sprinkle on additional seasonings while the food is still warm so that the flavours infuse into each bite.

Clean up

Clean-up is an important part of deep-frying, and it's important to dispose of the oil correctly. Here are some detailed instructions on how to clean up after deep-frying:

Clean-up

• Once you've finished frying, turn off the fryer and let the oil cool down to room temperature. This usually takes around two hours.
• When the oil is cool, strain it through a coffee filter or cheesecloth into a sealable, heat-resistant container. You can reuse the oil a few times, but it will retain the flavour of the food, so don't mix strongly flavoured foods with more delicate ones.
• Store the oil in a cool, dark place. To extend its life, add a small amount of fresh oil each time you cook. If the oil starts to look thick or brown, throw it away—it's gone bad.
• Clean your fryer after each use. Use a slotted spoon to remove any bits of food left in the oil, then let the oil heat up again and use a paper towel to wipe away any residue.
• If you're not going to reuse the oil, dispose of it responsibly. Pour the cooled oil into a sealable container and throw it in the trash or take it to a grease-collecting facility. Do not pour oil down the drain or toilet, as it can clog your pipes.
• Clean any utensils and equipment with hot, soapy water.

Safety

• Deep frying can be dangerous, so it's important to be careful when cleaning up.
• Keep children and pets away from the kitchen while you're deep-frying and cleaning.
• Oil and water don't mix, so make sure to wipe down any utensils and ensure your food is dry before frying to prevent the oil from spitting and splattering.
• Keep a fire extinguisher nearby in case of a grease fire. Do not use water on a grease fire—it will only make it worse.

Frequently asked questions