Deep Frying

Points of Care

Points of care with deep-frying:

• Fill the deep fryer to the recommended level with frying compound
• Never season food over the fryer, as the salt will speed up the deterioration of the frying compound
• Turn the fryer down to the holding temperature of ~140°C when not in continuous use
• Let the fat return to the required temperature before frying
• Drain food on absorbent paper
• Pat food dry before adding it to the fryer to prevent splattering
• Use drip trays, bowls, tongs and slotted spoons when handling deep-fried foods. This will prevent injury from burns and scalds and help to keep your work area clean
• Never heat fat higher than 190°C. This will burn the fat and give a burnt flavour to the food
• Regularly scoop out any debris and be aware that breadcrumbs continue to brown in the fat and will eventually ruin it
• Before putting blocks of fat in the deep fryer, melt enough fat to cover the heating elements; make sure the drain valve is closed!
• Strain the oil daily for best results. Place a lid on the fryer overnight to prevent items falling in and to protect the fat from light
• Take extreme care when using and cleaning a deep fryer!

Chef's Hint: Consider the various properties of frying mediums: animal-based fats usually have a high melting point whereas oils derived from seeds are healthier, but tend to smoke more easily

From simple starters such as spring rolls to deep-fried ice cream, the use of deep-frying is extensive. The frying seals in the natural juices and provides a crisp outer lining, while the inside is steamed and softened.

Frozen foods should only be cooked in small amounts to prevent them from soaking up the fat, which happens when the oil temperature is greatly reduced with the addition of large amounts of food.

Various coatings can be used, such as paner à l'anglaise and à la française, as well as tempura, beer batter and yeast batter. Food can also be wrapped, e.g. spring rolls and wontons.

An interesting alternative to deep-frying is the use of hot sand or salt to fry, as done by Asian street vendors. The food items are buried in the hot sand or salt and then sifted out after a given cooking time. Eggs and nuts are popular foods items cooked using this method.

Deep-Frying Vegetables, Legumes and Fruit

Deep-frying is used to cook vegetables, fruits and legumes in all cuisines. Indian examples are samosas and vegetable pakoras, Chinese examples are spring rolls and sweet and sour tofu. Mexican dishes such as chimichanga and deep-fried burritos with bean filling are also popular.

If vegetables are high in moisture, they are often coated before they are deep-fried, as this retains the inherent moisture and shape. Examples are tempura battered capsicum slices and mignonette potatoes. A simple coating of flour is sometimes sufficient, e.g. for marinated eggplant slices used for garnish. Onion rings are a favourite snack in North America.

The most common deep-fried vegetables are the starchy types, such as potatoes and sweet potatoes. Starchy vegetables are usually not coated, but can be blanched at a lower temperature before cooking, to speed up the cooking process during service.

Carrots, sweet potato and parsnips are often peeled thinly and then fried on a lower heat. This creates interesting shapes which can be used as an attractive garnish that gives height to a dish.

Legumes can be formed into patties and drawn through flour before they are fried. Middle Eastern falafels are a good example of deep-fried legumes.

The menu options for deep-fried fruit are surprisingly varied. Most fruit is coated prior to deep-frying, e.g. banana fritters and apricot wontons. For a fruit fritter with a difference, coat the fruit with crème pâtissière first, then crumb it, deep-fry it and enjoy!

In the 1980s deep-fried camembert wedges were found on most menus. Paneer and haloumi are ideal for crumbing and then deep-frying. They can be served as simple starters or for supper. Scottish fish and chip shops offer deep-fried Mars bars, however this is not an overly nutritious menu item!

Deep-fried ice cream is also an interesting alternative. Portion the scoops and set them in the freezer, then crumb the portions in cake crumbs twice to ensure they are well covered, fry them in clean deep-frying compound and serve with an appropriate sauce. The contrast of the cold centre and the hot crust is excellent.

Menu applications within this group are extensive. Sweet and sour pork, deep-fried schnitzel, chicken Kiev and veal cordon bleu are international examples. The protein item is coated using crumbs or batter, before deep-frying. An alternative is to use a panada to bind cooked meat, such as for Dutch bitterballen.

Seafood dishes include the Italian fritto misto, Japanese tempura prawns, English fish and chips and Mediterranean calamari rings. All protein items should be drawn through flour prior to being battered. Crumbs with various flavours can be used to enhance the final product - simply add nuts or spices as a portion of the crumbs. For example, sole goujons in hazelnut crumbs is an interesting alternative to the original dish.