For perfectly crisp and golden deep-fried food, it is essential to maintain the oil at the correct temperature. Use a deep-frying thermometer and adjust the heat to make sure that the temperature does not dip below 350deg.F, which would cause the food to absorb oil and become greasy, or rise above 375deg.F, which would overcook the food on the outside without fully cooking the inside. Caution: Do not let the oil reach 400deg.F or above, or it may burst into flames. To lower food into hot oil without spattering, use a skimmer or tongs.
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