We all know crispy fried chicken nuggets and golden brown French fries. They are sometimes just part of an otherwise balanced diet, right? If you deep-fry the right way and follow a few of our advices there is no reason to abstain the occasional pleasure of a deep fried snack.

During deep-frying, food is fried while it floats in hot fat. The less oil is used, the better. For deep-frying you should use oils that are especially stable to heat and are high in monounsaturated fatty acids. Refined peanut oil and sunflower oil work best, but also refined rapeseed or olive oils and special deep-frying oils work well.

Note:

• Always cut meat with the grain to keep it juicy. If you cut it against the grain, more meat juice escapes and your deepfried food gets dry.
• If you want to deepfry freshly cut French fries, you should dry them very well before adding them to the hot oil.
• Always deepfry only small portions, otherwise the oil cools down too much and your fried food absorbs unnecessarily large amounts of oil.

Did you know?

• The higher the protein content of the flour for the coating, the crispier it becomes. For example, chickpea flour has a significantly higher content of protein than wheat flour.
• Have you ever wondered why cauliflower doesn't turn black when deepfried? This is due to a special enzyme that protects the cauliflower from burning.
• Very fresh and new potatoes contain more water than older potatoes. For delicious fries, therefore, older potatoes are more suitable, regardless of whether they are floury or waxy potatoes.
• The longer a food is deepfried, the crispier it becomes. This is due to the fact that the contained water is reduced more and more with time. As an indicator, you can use the air bubbles; when there is no more bubbles, no water is left in your deep-fried food.

The AMC HotPan Primes are excellent for deep-frying. By controlling the temperature with Visiotherm you protect the deep-frying oil from overheating. When heating up the oil in the HotPan Prime, stick to the roasting window, there the optimum deep-frying temperature has been reached. In addition, deep-frying while keeping the lid on the pan, has the advantage that unpleasant deep-frying odours remain in the pan. Also accumulations of condensation water can be easily wiped off from time to time with a kitchen towel on the inside of the lid. This makes the food particularly crispy.