Building A Deep Fryer: A Simple, Homemade Guide

Deep frying is a cooking method that involves submerging food into very hot oil, resulting in a crispy exterior and soft interior. While it may seem daunting, deep frying at home is easy and can be done with simple tools such as a large, deep pot and a wire basket, slotted metal spoon, or kitchen spider. It is important to use oils with a high smoking point, such as peanut oil, canola oil, or vegetable oil, and to ensure that the oil is hot enough (around 375 degrees Fahrenheit) before adding food. When deep frying, it is crucial to focus on the task at hand, as the oil is extremely hot and can cause nasty burns if spilled or spattered. Additionally, it is important to pat food dry before adding it to the oil to prevent moisture from causing the oil to bubble up and potentially causing injury. With the right tools and knowledge, anyone can make delicious deep-fried treats at home!

Choose the right tools

Deep-frying is a fun and rewarding cooking method that can be done at home with the right tools and safety precautions. Here are the essential tools you'll need to get started with deep-frying:

• Heat-resistant cookware with steep sides: You'll need a large, deep pot, preferably with high, angled sides to catch oil splashes. Examples include an electric deep fryer, stockpot, deep saucepan, wok, or Dutch oven. Ensure that your cookware is big enough to hold several cups of oil and your food.
• Thermometer: A deep-frying thermometer will allow you to monitor the temperature of the oil and ensure it stays within the ideal range. If you don't have a thermometer, you can use a wooden spoon; dip the tip into the oil, and if bubbles appear, it means the oil is hot enough.
• Tongs or a wooden spoon: You'll need these to stir your food as it cooks and to remove it from the fryer when it's done.
• Cooling rack or paper towels: After removing your food from the fryer, you'll want to place it on a cooling rack or a layer of paper towels to absorb excess oil. You can use a rack designed specifically for cooling fried foods or a removable rack from a toaster oven.

Additionally, here are some safety tips to keep in mind when deep-frying:

• Always use oils with a high smoke point, such as canola, vegetable, peanut, or corn oil. Avoid using butter, shortening, or extra-virgin olive oil, as they have low smoke points.
• Never use plastic utensils for deep-frying, as the hot oil will cause them to melt.
• Keep flammable objects away from the fryer while it's in use.
• Be cautious of water and oil mixing, as it can cause oil to splatter and potentially cause burns. Ensure your utensils are dry, and pat your food dry before placing it in the oil.

Select an oil with a high smoke point

When deep frying, it's important to select an oil with a high smoke point. The term "smoke point" refers to the temperature at which an oil burns. Oils with high smoke points are best for frying, as they can withstand higher temperatures without breaking down and smoking.

Some of the most commonly used oils with high smoke points include canola oil, vegetable oil, peanut oil, corn oil, and safflower oil. These oils are ideal for deep frying as they have smoke points above 375°F (191°C), which is the typical temperature range for deep frying.

It's important to avoid using oils with low smoke points, such as extra virgin olive oil, sesame oil, butter, and shortening, as they will burn at lower temperatures and may impart undesirable flavours to your food.

Additionally, you can also experiment with blending different oils to achieve the desired flavour for your dish. For a healthier alternative, consider substituting some of the main frying oil with coconut oil, avocado oil, palm oil, ghee (clarified butter), or rendered animal fat.

Prepare a cooling rack

Racks made specifically for cooling fried foods will work best, but you could also use one or two removable racks from a toaster oven. If neither of those are an option, you can use paper towels as an alternative.

Place a thick layer of folded paper towels on a large serving dish. This will be your cooling surface, where you can let any standing oil drain off and the food finish drying. It will also help to soak up excess oil.

If you are using a cooling rack, it's still a good idea to put down some paper towels underneath to absorb the oil.

Use a thermometer to check the temperature

Using a thermometer is an essential part of deep frying. It's important to heat the oil to the right temperature, which is usually around 375°F (191°C). This is known as the oil's "smoking point", the temperature at which it starts to break down and smoke. If the oil reaches this point, it's no longer good for frying.

A thermometer will help you monitor the temperature of the oil as it heats up. You can use a deep-frying thermometer or a digital thermometer to do this. This is especially important if you're frying on a stovetop, as the temperature can vary depending on the heat source.

Once you add food to the oil, the temperature will drop. It's important to let the oil heat back up to the correct temperature before adding more food. This will ensure that your food cooks evenly and doesn't become greasy.

You can also use a thermometer to check the internal temperature of meat, such as chicken, to ensure that it's cooked thoroughly. Chicken should be cooked to an internal temperature of at least 165°F (74°C).

By using a thermometer to monitor the temperature of your oil and food, you can ensure that your deep-fried creations turn out perfectly crispy and golden brown every time.

Use enough oil to submerge food

The amount of oil you use will depend on the volume of food you are frying and the size of your fryer. However, as a general rule, you should aim to fully submerge your food in the oil. This will ensure even cooking and a consistent texture. If you don't have enough oil, your food may end up soggy and undercooked.

It is important to leave a few inches of space between the top of the oil and the top of your fryer to allow the oil to bubble without spilling over. You should also bear in mind that the oil level will rise when you add your food, so don't fill your fryer to the brim!

If you are using a pot or saucepan, aim for a depth of around 2-3 inches (5.1-7.6 cm). This will give you enough oil to submerge most foods without making it difficult to handle.

When deep-frying, it is crucial to use an oil with a high smoke point, such as vegetable or canola oil. These oils can withstand high temperatures without burning and will give your food a perfectly crisp, golden-brown finish.

Keep in mind that the oil will retain the flavour of the food fried in it, so it's best not to mix strongly flavoured foods, such as onion rings and donuts, in the same oil.

Frequently asked questions