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A Guide to Deep Frying

Take your time and read the fryer buying guide information just below. Alternatively, skip ahead by clicking on the following link, to see which models made it onto the best fryer under 50$ top 20 list.

1) National Presto 05401 Electric Deep Fryer | 2) National Presto 05461 Pro Fry Immersion Element Deep Fryer | 3) Presto 05411 GranPappy Electric Deep Fryer | 4) Presto 05442 CoolDaddy Cool-touch Deep Fryer | 5) Presto 05462 Digital ProFry Immersion-Element 9-Cup Deep Fryer | 6) Presto 05470 Stainless Steel Electric Deep Fryer | 7) Salton DF1539 Compact Deep Fryer | 8) T-fal FF230850 Cool-Touch Mini Deep-Fryer | 9) T-fal FR4049 Family Pro Electric Deep Fryer | 10) VonShef Stainless Steel Deep Fryer | 11) VonShef Deep Fryer with Basket and Viewing Window | 12) Toastmaster TM-165DF 1500W Deep Fryer | 13) Chef Buddy Stainless Steel Electric Deep Fryer | 14) Gourmia GAF355 Hot Air Fryer | 15) Hamilton Beach 35200 Oil Deep Fryer | 16) Hamilton Beach Professional Deep Frye | 17) Presto 05450 DualDaddy Electric Deep Fryer | 18) Cuisinart CDF-100 Compact 1.1-Liter Deep Fryer | 19) Fry Daddy Plus Fryer | 20) Hamilton Beach Electric Deep Fryer |

Frying: The Good Oil

We know that deep frying is often the fastest way to cook, with most foods cooked in under five minutes. This makes it easy to prepare food to order, keeping waste to a minimum and imparting that unique feel-good flavour to food – cue the crunch of the batter, the creaminess of the inner core and the memories of your childhood summers.

Keep in mind, when oil is re-used, it becomes degraded and more of it is absorbed into food. Vegetable, canola and rice bran oils can be heated to much higher temperatures without burning (and are the recommended oils if you’re using a proper deep fryer).

What Happens in the Vat

The frying process occurs in four stages:

  • Initial heating: The food surface heats to boiling point and moisture starts to evaporate turning into steam.
  • Fat/oil transfer: As the food continues to heat up the moisture in the food turns to steam and works its way to the foods surface where it is seen as bubbles. The movement cause by the steam leaving the food repels the oil at the food’s surface and prevents it from diffusing into the food.
  • Surface and crust formation: Crust begins to form in the first 60 seconds of the frying process sealing the food.
  • Cooking the interior: the product’s internal core temperature rises effectively cooking the food. Food should be removed when few bubbles appear on the surface of the food.

Basic Rules for Deep Frying

There are a few basic rules for frying food correctly; the fryer should be filled to recommended levels, food should be prepared correctly and oil should be changed regularly. However, the real secret to becoming master of the deep fryer is to be vigilant about oil temperature.

The oil must be hot enough to seal the food so the fat doesn’t penetrate but not so hot that the exterior burns before the inside has a chance to cook. Using a thermometer is the easiest way to monitor and maintain a consistent temperature, even better if your electric deep fryer has an inbuilt thermostat.

Consider how much space your food is going to take up in the fryer and avoid overcrowding the vat. You need to leave room for the food to rise and heating too many items in the fryer will alter the cooking time.

Also be aware that food that is frozen or chilled will reduce the oil temperature, so try to fry foods from room temperature. When you’ve fried your food to perfection, remove it from the oil with a slotted spoon — don’t use tongs as they can pierce the crispy batter, allowing steam to escape.

The best way to drain fried items is with a paper towel to soak up the excess oil.

Finally, you need a plan for disposing of your oil. Dropping hot oil down the sink is not good for your pipes or the environment. If your restaurant goes through large amounts of frying oil, you’ll need to sort out a long-term solution, like organising for it to be collected and recycled.

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