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, 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.
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!
Check out this Deep Frying 101 from Adrienne Cheatham for everything you need to know in order to get fully-cooked, crispy results when deep frying: