How To Deep-Fry at Home?
Deep frying at home. It’s a LOT. All that oil… finding the right pot or other vessel… the risk of burning the house down. It can seem really intimidating, but armed with the right info and a few precautions, you too can cook your way to crispy-crunchy nirvana. (And yeah, yeah, yeah; air-frying. We know. But sometimes, only deep-frying in litres of oil will do). Here’s our guide to doin’ it.
Getting Started: Safety First
Prioritising safety to prevent accidents and bodily harm, not to put too fine a point on it, is c-r-u-c-i-a-l. Here are some safety tips to keep in mind:
Choose the right gear: If you don't have a dedicated deep fryer, opt for a deep, heavy-based saucepan, large casserole or a wok; something that can contain the hot oil safely. Avoid using lightweight or non-stick pans, as they’re not suited to high-temperature frying. Don’t fill your pot more than half full with oil.
Use a thermometer! Maintaining the correct oil temperature is essential for crisp results and preventing oil from smoking or catching fire. Invest in a reliable thermometer ( a sugar one works and isn’t expensive) to monitor the temperature.
Work in an organised space: Keep your cooking area clean and clutter-free to minimise the risk of spills or accidents. Get the ventilation going and open kitchen windows to disperse those deep-fry smells and fumes.
Handle hot oil with care: Use long-handled utensils to both lower food into and remove it from hot oil. Avoid overcrowding the fryer, as adding too much food at once can cause the oil to overflow or splatter.
Don’t ever leave hot oil unattended: Stay vigilant and never leave the stove while deep frying. Keep a close eye on the cooking process and be prepared to act quickly in case of any emergencies.
The other bits: Have a slotted spoon or spider for removing foods from the fryer, and a plate or tray lined with paper towels to drain off excess oil.
If you don’t have a thermometer, in a pinch you can do the Bread Test; where the number of seconds a cube of bread takes to go golden indicates the oil temperature –
5 seconds 200°C
10 seconds 190°C
15 seconds 180°C
20 seconds 170°C
30–35 seconds 160°C
Managing Leftover Oil
After frying, allow the oil to cool completely. Strain it through a fine-mesh sieve or cheesecloth to remove any food particles, then transfer it to a clean, airtight container for storage. Store the used oil in a cool, dark place away from heat and sunlight, and it can be reused for a few more future frying sessions. If it has become dark or has developed an off-smell, it's time to discard it and start fresh.
Is Deep Frying Necessarily Unhealthy?
While deep-fried foods are often considered unhealthy, they shouldn’t be greasy if they’re cooked properly. Use oils with a high smoke point such as peanut or canola and maintain the correct oil temperature to minimise oil absorption. Always drain fried foods on paper towels or a wire rack to remove any excess oil.
