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

Deep-frying is a popular cooking technique, but many people are unsure how to achieve it without a dedicated deep fat fryer. In fact, it is possible to deep-fry using a frying pan, some oil, and a slotted spoon. A thermometer is also useful but not essential. This method can be used to cook a range of foods, from chips to chicken, and achieve a crispy, golden finish.

Choosing a pan

When choosing a pan for deep-frying, you should opt for a deep, heavy-bottomed saucepan or pot. The depth of the pan is important as you should only fill the pan with oil to about one-third full as hot oil can expand and be extremely hazardous. The walls of the pot should rise at least 10 cm / 4 inches above the oil to prevent spillovers and contain splattering. A heavy-bottomed pan will also help to distribute the heat more evenly.

A deep-walled saucepan, stockpot, or wok can also be used for deep-frying. If using a wok, be aware that the oil may not cover the food completely, so you may need to turn the food more frequently to ensure even cooking.

It is important to choose a pan that is large enough to allow for small batches of food to be fried. This will help to maintain the temperature of the oil, as adding too much food at once will cause the temperature to drop.

When deep-frying, it is essential to use a pan with a long handle to allow for a safe distance between you and the hot oil. Additionally, the pan should have a lid that can be used to extinguish any flames if the oil catches fire.

Picking an oil

Some good options are flavourless oils with high smoke points, such as sunflower, groundnut, grapeseed, pecan, peanut, soybean, and vegetable or canola oils.

It's also important to consider the amount of oil you will need. For an at-home batch of fried food, a quart or two should be enough, depending on the size of your pot and the amount of food you're frying. As a general rule, use just enough oil to completely cover the batch of food you're frying.

Additionally, remember to always dry your food thoroughly before frying, as any residual moisture can cause the oil to splatter, which can be dangerous.

Preparing food

Firstly, choose the right oil for frying. It is recommended to use flavourless oils with high smoking points, such as sunflower, groundnut, peanut, soybean, grapeseed, pecan, vegetable, or canola oils. These oils can withstand the high temperatures required for deep frying without burning.

Next, prepare the food items by cutting or breaking them into similar sizes to ensure even cooking. For example, if you are frying potatoes, cut them into fairly thick chips. Rinse the chips in cold water to remove excess starch, and consider soaking them in water for a few hours or overnight to remove even more starch. Then, thoroughly pat them dry with kitchen paper or a towel. This step is crucial, as any residual moisture on the food can cause the oil to splatter dangerously.

If you are frying foods with a batter, such as chicken or fish, prepare the batter according to your chosen recipe. A basic batter can be made with flour, water or milk, and seasonings. Dip the food items in the batter, ensuring they are fully coated, before carefully placing them in the hot oil.

When you are ready to fry, heat the oil to the desired temperature, usually between 180°C and 225°C. Use a thermometer to monitor the temperature if possible. 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 seconds if the oil is hot enough.

Once the oil is hot enough, carefully place the food items into the oil in small batches. Use a slotted spoon, long tongs, or a frying basket to gently lower the food into the oil and keep a safe distance from the hot oil. Do not overcrowd the pan, as this will cause the oil temperature to drop.

Deep fry the food for the recommended time, which will vary depending on the food you are frying. For example, chips may take around 10 minutes to cook, while smaller pieces of food will cook faster. Keep an eye on the food and adjust the temperature as needed to ensure even cooking.

When the food is golden brown and cooked through, remove it from the oil with a slotted spoon or tongs and place it on a plate lined with paper towels to absorb any excess oil. Sprinkle with salt or your desired seasonings, and serve immediately.

Remember, safety should always be a top priority when deep frying. Never leave hot oil unattended, and always be cautious when placing food into the hot oil to avoid splattering.

Heating the oil

Use a thermometer to monitor the temperature of the oil. The ideal frying temperature is between 180°C and 225°C. If you don't have a thermometer, you can test the oil's readiness by dropping a small cube of bread into it; it should turn golden brown within 15 seconds if the oil is hot enough. Heat the oil to the desired temperature and adjust the flame to maintain this temperature. It is crucial to ensure that the gas flame does not extend beyond the width of the pan to avoid igniting the oil.

Once the oil reaches the desired temperature, gently lower a small batch of food into it. This will prevent the oil temperature from dropping too much. The oil around the food should immediately start to bubble. Use a slotted utensil to separate the pieces and allow them to crisp evenly on all sides.

Cooking technique

Deep-frying can be done without a deep fat fryer. All you need is a deep, heavy-bottomed saucepan or frying pan, some cooking oil, and a slotted spoon. A kitchen thermometer is useful but not essential.

The best oils to use for deep-frying are flavourless with high smoking points, for example, sunflower, groundnut, grapeseed, pecan, and vegetable or canola oils.

Pour the oil into your pan—make sure you do not fill it more than half full as hot oil can expand and be extremely hazardous. Generally, the walls of the pan should rise at least 10 cm / 4 inches above the oil to prevent spillovers and splattering.

Place the pan over a high heat. If using a gas flame, ensure the flames do not extend beyond the width of the pan to avoid igniting the oil.

Heat the oil to the desired temperature, usually between 180˚C and 225 °C. Use a thermometer to monitor the temperature if you have one. If not, test whether the oil is ready by dropping in a small cube of bread—it should turn golden brown within 15 seconds if the oil is hot enough.

Before frying, ensure the ingredients you are deep-frying are completely dry, as any residual liquid can cause the oil to splatter. Pat food dry with paper towels.

Using a slotted spoon, carefully lower the ingredients into the oil and cook according to the instructions. For consistent results, cook in small batches to minimize the cooling that occurs when you add food, and warm the food to room temperature before frying it. Allow the oil temperature to recover between batches.

After use, leave the oil to cool completely, then pass it through a sieve and reuse. Oil can be reused 3-4 times.

For safety, never leave a pan of hot oil unattended. Always deep-fry in small batches and lower the ingredients into the oil carefully.

Frequently asked questions