To deep fry food in a pot, you need a few things: a deep, wide pot like a stockpot or a wok, enough oil to submerge the food you want to fry, a thermometer to check the oil temperature (alternatively, it can be a wooden spoon/chopsticks), a pair of tongs or a wooden spoon to stir and remove the food, and a cooling rack or paper towels to drain the excess oil.
7 steps to a deep-fried meal
Here are the basic steps to follow:
- Pour about 1 inch of oil into the bottom of the pot. Do not fill more than halfway full.
- Heat the oil over medium-high heat until it reaches 350°F (177°C). You can use a thermometer to check the temperature or dip the tip of a wooden spoon into the oil. If bubbles appear around it, it means the oil is hot enough.
- Cut your food into small, uniform pieces for even cooking. Pat them dry with paper towels to prevent splattering.
- Carefully lower the food into the hot oil in batches. Do not overcrowd the pot or the temperature will drop and the food will absorb more oil.
- Fry until golden and crisp, stirring occasionally with tongs or a wooden spoon. The frying time will vary depending on the type and size of the food.
- Use tongs or a slotted spoon to transfer the fried food to a cooling rack or paper towels to drain.
- Enjoy your deep-fried food while it’s hot and crispy!
Deep frying 101 from Adrienne Cheatham
Prefer seeing rather than reading? Check out this Deep Frying 101 from Adrienne Cheatham of Epicurious 101 for everything you need to know to get fully-cooked, crispy results when deep frying: