Tips for deep frying
- Make sure your pot is big enough so that there are at least 3 inches between to surface of the oil and the top of your pot so when it bubbles up, it doesn’t bubble over.
- Always use a thermometer to maintain temperature. If the oil is too hot you’ll burn your food, too cold and your food will take on too much oil as it takes longer to cook.
- Don’t overcrowd your pot or your food may stick together and the oil will drop in temperature. Cook in batches as needed.
- Your food is done when it just barely turns golden brown. It’ll darken a bit as it sits, so if you fry it until deeply golden, it will likely be a little burned by the time it cools.
- Use a slotted spoon, tongs, or spider strainer to remove fried food from oil.
- Set fried food on paper towels to drain off excess oil.
- Serve immediately! Fried foods are best fresh from the fryer.
