Deep-frying involves submerging pre-prepared ingredients in a large amount of hot oil to cook them through. While not the healthiest method, this cooking technique has endured through the ages for its irresistible texture and flavor.
Suitable for a wide range of ingredients, including nearly all meats and most vegetables.
Key Tips
Deep-fried dishes all emphasize a crispy exterior while keeping the inside tender, so mastering the balance between the two is very important.
Step 1: Most ingredients need to be coated in a batter made from eggs, flour, starch, and water. The batter's most important role is to lock in moisture while creating a crispy, golden exterior. However, some special dishes can be fried directly without any coating, such as dry-fried meatballs or salt-and-pepper shrimp.
Step 2: Oil temperature is crucial for deep-frying: if the oil is too cool, the ingredients will absorb excess oil, resulting in a greasy texture; if the oil is too hot, the outside will cook while the inside remains raw. Generally, the oil temperature should not be lower than 50% of its maximum heat (around 160°C/320°F). To ensure quality, just before removing the fried ingredients, turn the heat to high—this allows excess oil to be released from the surface, giving the finished dish a dry, light, and crisp texture.
Here is a practical example to demonstrate the technique.
Crispy Fried Mini Meatballs
How can you deep-fry without wasting too much oil?
For best results, use a round-bottom wok; if using a flat-bottom pan, you will need more oil to fully submerge the ingredients.