Tips for Beginning Fry-Cooks

I personally use and recommend grapeseed oil when deep-frying foods, both for its mild flavor and its health benefits (that's Grapeseed with a 'g" - NOT rapeseed, which is also known as canola oil and which is very unstable at high temperatures). Olive oil is also great for frying, if you like the taste.

It is important when you are deep frying to use a heavy saucepan with high sides, what my own grandma would likely call a "vessel". 

The temperature of the oil that you fry in is crucial to the success of your efforts. If you crowd the pan and reduce the temperature of the oil too much, your end result will be greasy and unappealing. If you let the oil get too hot, the insides won’t cook before the outsides char. But, don’t worry! It’s really easy to get the hang of this, and once you do, you’ll always have crispy delicious nibbles. If you’re worried about all this or do not have good results the first time you try, buy a thermometer for a couple dollars that will clip right to the side of your saucepan. Try to keep the oil at 360 - 380 degrees F (180 - 195 C). For me, a " medium-high" heat setting and letting it pre-heat for a good ten minutes before starting always seems to work perfectly. Line a pan with several layers of paper towels and turn on the oven to 325 degrees F (165 C). Fry just a few items at a time, then put them into the lined pan and into the oven to stay warm while you cook off the rest. It is best not to fry different foods at the same time, and to always fry similar sized portions at one time. After you are finished eating, strain the cool oil through a mesh colander (strainer) and refrigerate for reuse. If not reused promptly, discard. Do not reuse if any strong odors can be detected, such as may exist after using oil to fry fish.

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