What Should You Watch Out For When Frying?

Whatever food you want to fry, only use fat with a high smoke point. Refined oils, coconut oil, clarified butter or special deep-frying fat are very suitable, for example. Otherwise, the fat decomposes and harmful acrylamide is formed. In addition, the fried food tastes burnt afterward.

You can fry vegetables as well as fruit, meat, and pasta such as donuts and fish. Ingredients that contain a lot of liquid, such as fruit and vegetables, should be wrapped in pastry beforehand. This way you avoid dangerous fat splashes as soon as they come into contact with the hot fat. In this case, frying is also called “baking”.

The ideal temperature for frying is around 175 degrees Celsius. If you hold a wooden skewer in the fat and bubbles rise, it’s hot enough. You can use both a deep fryer and a high pot – like in our recipe for churros for example. Do not fill the fryer or pot more than a third full to avoid overcooking. Turn the temperature down a little as soon as you have put the food to be fried in the hot fat. That way it can’t burn on the outside while it’s not yet cooked on the inside. The ingredients go into a frying basket or you fish them out with a ladle. It is best to drain the fried food on kitchen paper before eating so that it does not turn out so greasy.