Tips for Deep Frying

If you don't have an electric fry pan with a built-in thermostat, deep frying at home can be tricky. Use a heavy stockpot, Dutch oven, or a casserole that won't tip over easily. We prefer to use a wok, which has the largest frying area but uses the least amount of oil.

Use enough oil for the food you fry to float. If the container is more than half-filled with oil, you run the risk of the oil boiling over, and a messy and dangerous spill. Be prepared for the worst when frying: Have a large lid, baking powder, and a fire extinguisher handy.

Deep-fried snacks should "crust" the moment they hit the hot oil. If your morsels aren't crusting, the oil isn't hot enough and the food will absorb too much grease and get soggy. The frying temperature should be between 375° and 395° F. Higher heat works better for precooked food, batter- or crumb-covered treats, and small fish.

If you're without a thermometer, drop a bread cube into the hot oil: if the fat bubbles around the crumb, the temp is low; if it browns, the temp's about right; if it burns, it's too hot.

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