Fried dishes are generally greasy, but with the right method, you can barely notice the fat content. It does not matter whether you deep-fry with the deep fryer, the saucepan or a wok.
Which oil is suitable for deep-frying?
Vegetable oils such as sunflower oil, refined peanut oil or coconut oil are suitable for deep-frying. Filtered extra virgin olive oil is also suitable for deep-frying food, but it should not be heated above 190 degrees.
With this cooking method, the ingredients are poured into plenty of vegetable oil and deep-fried (baked) until a crispy or browned layer has formed on the outside.
The food to be fried floats freely in the oil and is turned from time to time. The hot oil closes the outer layer or the pores, which means that the fried food is not completely soaked in the oil. Due to the high temperature (around 160 ° C) the vegetables, fruit or meat will also cook inside.
Which foods are suitable for this cooking method?
Semi-solid vegetables such as mushrooms, zucchini, aubergine or broccoli, cauliflower and plantains are particularly suitable.
These foods can be fried raw or rolled in slightly runny batter beforehand.
In addition, fish and meat can be breaded or fried in a batter, as well as potatoes and many pasta products.
Cooking method tips and tricks
When deep-frying, it comes down to that correct oil temperature for the respective fried food. In principle, the oil should be hot, but not too much and certainly not smoke.
If the oil is too hot, the pores close too quickly and the inside cannot be cooked.
On the other hand, if the oil is too cold, the food will be too fatty.
The optimal temperature can be determined in various ways:
- On the one hand, a wooden spoon with the handle can be held in the oil. If small bubbles form on the wood, then the oil is hot enough.
- The dough method, which is particularly suitable for deep-fried food made of dough or with a batter, is even safer. You throw a small ball of dough into the oil and when it rises slowly, the oil is ready.
After deep-frying, the fried food should be able to drain on kitchen paper.
Both sweet dough dishes and savory snacks are fried.
Fried french fries can be made from raw potato sticks or from frozen and pre-fried french fries. Pre-fried French fries can be fried directly in small portions. Raw potato sticks should be fried in two courses. Salt and season immediately after frying.
Fluffy quark balls are made from a soft dough made of equal parts flour and quark, fried in oil. You need 500 g of flour, 500 g of quark, 4 eggs, 240 g of sugar, 1 packet of baking powder and a little salt.
Donuts or donuts consist of a yeast dough made from 500 g flour, ½ a packet of fresh yeast, 250 ml milk, 50 g sugar, 5 egg yolks, 50 g butter and jam for the filling. The donuts are baked golden yellow on each side one after the other and then filled.
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