What can be fried in a deep fryer. The main thing for deep-frying is to heat up a sufficient amount of oil to the desired temperature.

Chicken wings with potatoes

Roll chicken wings in breadcrumbs, spices, cut potatoes and put them all together in a saucepan for 12 minutes.
WHAT IS FRIED

Friture - a French word, means a deep layer of vegetable or animal fat in which culinary products are fried. Deep-fried dishes have long belonged to Russian cuisine. The famous cookbook of Elena Molokhovets of the late 19th century contains many mouth-watering deep-fried recipes. There are dozens of types of pies alone, and also Kiev cutlets, veal and lamb legs, rice and egg croquettes, battered apples, battered cherries, sweet brushwood ...

Handling boiling deep fat required dexterity, patience and skill. New hurried generations seemed to have lost these delicious recipes forever. But then an electric deep fryer was invented for cooking golden french fries, delicious donuts and pies, whites, apple pancakes, incomparable shrimp and mussels, fried mushrooms in batter, as well as mouth-watering fish, chicken legs, wings, crispy fillets, ruddy meat schnitzels and meatballs.

The ancient art of deep-frying is now less of an art than an enjoyable hobby. Cooking in an electric fryer is very easy. Bosch fryers heat the oil exactly to the temperature set by the thermostat. Now virtuoso dishes can be performed by anyone, even those who take their first steps in cooking.

With the advent of deep fryers in the house, men become avid cooks. Children begin to eat without persuasion, and the preparation of treats for the festive table turns into a festive prelude.

MYTHS ABOUT FRYING

In Elena Molokhovets' recipes for deep-frying, it was proposed to use animal fats with a high boiling point, which contain saturated fatty acids. These fatty acids contribute to the deposition of cholesterol on the walls of blood vessels. And these were not very healthy dishes, but their taste was so wonderful that they tried not to think about the harmfulness of deep fat.

Modern cuisine uses only vegetable oils for frying, which contain useful substances: unsaturated fatty acids (they lower blood cholesterol levels, and polyunsaturated fats (they are necessary to maintain the cellular structures of tissues). In addition, all vegetable oils contain vitamin E, which protects cell membranes from the destructive action of the so-called free radicals and reduces the risk of developing cancer.

But doctors have long advised not to eat repeatedly boiled oil. Boiling fat during frying leads to the formation of new chemicals, in particular, acrolein, which sharply irritates the bile ducts. The decomposition of fat is accompanied by the formation of substances that have an unpleasant taste and smell. But this happens at temperatures above 200 degrees. And the temperature to which the oil is brought in modern deep fryers is not higher than 190 degrees.

Therefore, rumors about the harmfulness of deep-fried dishes are outdated. On the contrary, from a culinary point of view, modern deep-frying has considerable advantages. Quickly dipped in hot deep frying products acquire a crispy fried outer crust. Hot oil immediately “seizes” the surface of the food, but the oil no longer penetrates inside, the dishes inside are tender, dietary. This is especially liked by children.

Experts have calculated and found that deep-fried dishes are much less high-calorie than is commonly thought. It is also attractive that the modern method of deep-frying preserves vitamins and minerals, because the heat treatment of products does not last long.

HOW AN ELECTRIC FRYER WORKS

In Bosch fryer models, the oil bowl is made of high-quality stainless steel, which makes it easy to care for the appliance and keep it clean. The products are placed in a stainless steel lattice basket and lowered into oil heated to a predetermined temperature. A permanent grease filter protects the air from cooking odors, even appetizing ones. It allows water vapor to pass through, but keeps fat droplets from getting into the air. Filters should be washed periodically in the dishwasher or by hand.

The thermostat accurately maintains the set temperature. The timer counts down the required minutes. Please note that after frying, you must immediately remove the finished dish outside. After all, the oil has a large thermal inertia, and the cooked dish can burn.

It is better to remove the basket with ready-made products from hot oil with the deep fryer lid closed; there is a special handle for this. This is not only convenient, but also safe: hot oil flows out of the basket under the lid, the heat treatment of food stops instantly, and all this - without the risk of burning yourself with oil or hot steam. To monitor the rise of the basket, and the progress of cooking, there is a viewing window in the lid that never fogs up.

Such a technical characteristic as the power of the fryer is related to the volume of the bowl into which the oil is poured. These two values ​​are selected by designers so that the oil heats up quickly enough to the temperature required for cooking.

Deep fryers with "cold walls", unlike models with metal walls, have a plastic body and reliable thermal insulation. Even when the oil inside is heated to a temperature of 180 degrees C, you can take the case with your hands without the risk of getting burned.

HOW TO SAVE OIL

Almost any clear, refined vegetable oil that does not foam when heated and has no smell is suitable for deep-frying. Sometimes on sale you can find oil with a special mark on the label: suitable for deep-fried dishes. It's not obligatory. But never mix different types of oil! Do not add fresh oil to used oil, completely replace the contents of the bowl.

Do you think your fryer needs too much oil? Then estimate how much it takes for 20 frying in a pan. And it is unlikely that it will turn out so tasty in a pan! In addition, the fat in the deep fryer, unlike the usual frying pan, does not splatter the stove and nearby dishes.

And yet, some buyers are confused that it is necessary to pour 2 or even 3 liters of oil into the deep fryer bowl. But with careful handling of the oil, you should have enough of it for a long time. Oil can be stored in a deep fryer with the lid closed between cooking. But not longer than 6 months, the instructions warn. Do you really have the patience to stretch 20 cooking for 6 months, what's the point of postponing such delicious dishes for later?

ADVICE FROM ELENA MOLOHOVETS(from a book published in 1901)

To refresh the deep fat, boil it three times with finely chopped Antonov apples, which cleanse the fat, taking away the bad smell and taste from it, strain it through a napkin into an ant pot and put it in a cold place.

For more rosy and appetizing, pour a spoonful of alcohol or good vodka for every pound of deep-frying.

After cooking the fish, to prevent a specific fishy smell, it is enough to heat the oil to 160 degrees and dip two slices of white bread into it. When the bubbles disappear when the oil boils around the bread, and the bread becomes evenly brown, it can be removed; oil will be freed from unpleasant odors.

Try to add salt and pepper after the finished products are removed from the deep fat, so as not to spoil the quality of the oil.

Old potatoes are better for french fries and potato chips, young potatoes are too watery. When cutting into strips, make sure that the thickness of the pieces is the same.

If you are frying frozen food in the fryer, it should be smaller than usual (no more than 3/4 of the capacity of the basket), as they cool the heated oil. Before lowering the frozen food basket into the fryer, shake it well over the sink to separate out small ice crystals. For the preparation of frozen food, the thermostat is first set to a special position marked with a snowflake.

FRYING RECIPES FROM ELENA MOLOHOVETS(from the same old book)

Chebureki

Mix 250 g minced lamb, chopped onion, egg, a little salt and pepper. For the dough you need 150 g of flour, 70 ml of water and a pinch of salt. Roll it out, cut out circles from the dough using a large cup. After wetting each circle of dough with water, place the minced meat in the center and fold the circle in half. Pinch the edges tightly. Deep fry at 170 degrees C for 8-10 minutes. Let the oil drain and serve hot.

Brushwood

Mix half a glass of milk, 1 tbsp. a spoonful of cream, 3 egg yolks, 1 tbsp. a spoonful of sugar, 2 tbsp. spoons of vodka, salt. Add 250 g flour. Knead the dough. Roll out the dough into a thin layer. Cut it into strips measuring 10x12 cm, make longitudinal slits and transfer. Deep fry at 170 degrees for 3-5 minutes. Let the oil drain. Sprinkle with sugar and cinnamon.

deep fried green parsley

Pour a decent amount of fresh, cleanly washed, dried in a napkin and finely chopped green parsley into deep fat. Watch that the leaves do not burn, but only dry out (about 2 minutes). Take out the parsley on a sieve, salt; when it dries, sprinkle it on deep-fried pies.
Source http://www.bosch-bt.ru
Chicken legs

Salt the chicken legs, pepper, roll in breadcrumbs (if desired, add ready-made spices for the chicken).

Cooking 12 minutes.

Crispy top crust, very juicy. And not an ounce of oil inside. The oil does not pass into the inside of the chicken. cooked in a deep fryer.
Cutlets stuffed with cheese

Minced meat (beef + pork) - about 300 gr
Onion - 2 pieces medium
Egg - 1 pc
Garlic - 3 cloves
Pepper, salt
Cheese
crackers

Chop onion and garlic, mix with minced meat. Add the egg, salt and pepper. Let's mix again. I didn’t add bread, because. pork is present in the minced meat and the minced meat is quite juicy.

We form minced meat into balls. I got 7 balls. Let's make cakes from minced meat, put grated cheese on them and pinch them like pies. Roll in breadcrumbs.

Pour 1 liter of oil into the fryer. We close the lid. We turn on the FRI mode. As soon as the light goes out, lower the basket into the oil. Cook cutlets for 4 minutes on one side, turn over and 3 minutes on the other side. Then we filter the oil, drain it into a jar and put it in the refrigerator until the next time).

Cutlets are very juicy, but not oily, as it seems at first glance.

At any time of the year, in any place where there is a suitable utensil and a heat source capable of heating five liters of refined oil to a temperature of 180 ° C, you can cook almost anything that is at hand! You don’t need any exquisite ingredients, you don’t even need basic culinary skills - all operations are so simple.

I wonder why this most primitive way of cooking is so unpopular with jeepers? After all, you just need to grab a cauldron on the road, or some kind of deep frying pan (as in our case), or even an old large pot, and a supply of vegetable oil.

BASIC PRINCIPLES OF FRYING
The main thing for deep-frying is refined oil (I have long established the optimal volume “in nature” for myself - 5 liters), heated to the desired temperature. If the temperature is lower, the crust will form slowly and precious juices will be lost - the dish will turn out tasteless, dry. If more, the food will simply burn raw ... I urge everyone to buy electronic culinary thermometers. They come in handy both at home and on the go. But if you act the old fashioned way, then to determine the degree of heating of the oil, throw bread crumbs into it: if they are quickly toasted, the temperature is close to the desired one, if the oil starts to smoke, then it has warmed up above 200 ° C, and this is a lot ...

The second most important component is the batter, which creates a protective shell around the product. On the one hand, it does not allow oil to enter the product, and on the other hand, it does not allow the precious juices to evaporate from it. Well, as it is ready, it turns into a delicious crust!

Batter is the only thing that requires careful preparation. Perhaps only French fries do not need it.

French fries. Multifunctional recipe - can be used
both as a side dish and as an independent dish

So, the batter is ready! How to proceed is a matter of taste and situation. If I have time, I would carefully string all the ingredients onto skewers - beautiful, convenient to serve, and most importantly, eat! The remaining cooking process is reduced only to observation - it is necessary to take it out when a distinct crust has appeared.

Spices. Any seasoning is better to add to the already prepared
dish - they will burn in oil and give a bad aftertaste

FISH
During the filming of the material, the fishermen unexpectedly brought huge carp. There was no tempura, but it turned out great even without it - for such a juicy and freshest fish, it is enough to raise the oil temperature to 190 ° C and just roll large pieces in flour - crust and juiciness are guaranteed.

BEVERAGES
We prepared so many different things that we can advise you to rely only on your taste. But a universal drink, I think, would be brut champagne, well, or any white dry!

ADVIСE
For potatoes, especially if there are a lot of them, the temperature of the oil must be raised even higher, up to 200 ° C, until it starts to smoke a little, and be careful when laying it - splashes are possible.

In case the oil suddenly breaks out, you just need to keep a piece of a cardboard box nearby, which immediately cover the flame and continue cooking calmly.

METHOD FOR PREPARING UNIVERSAL BATTER
This batter is suitable for almost any product. The consistency should be like that of not very liquid sour cream. Mix all ingredients, except egg whites, vigorously, gradually adding sparkling water. In parallel, in a separate bowl, beat well two egg whites, which are added at the very end. The dough for batter does not need to be salted and peppered.

It implies the use of a large amount of oil. Many foods can be cooked with this method, from diced potatoes and other vegetables to seafood, chicken, and even fruit.

If cooked correctly, deep-fried foods do not absorb fat at all. Important points: use only high-quality vegetable oil, heat it to the right temperature and, if necessary, bread the products. Dry the products cut into equal pieces before frying, put them on kitchen paper towels after frying.

Temperature

For deep-frying, precise temperature control is very important. Overheated oil start-no handful. It is best to use a deep fryer with a thermostat or a thermometer. Ideally, the oil temperature should be 175-190°C. If you don't have a thermometer, heat the oil in a deep frying pan or wok until a light smoke appears, then toss a cube of bread into it. If the bread is toasted in 30 seconds, the oil has reached the right temperature. To prevent the temperature from dropping during frying, do not fry food in too large batches.

Breading and batter

Breading prevents excessive saturation of the product with oil. The simplest breading is flour, which forms a thin crispy crust. For more protection, for example when you deep-fry chicken or fish, the product can be dipped in flour, then in egg and breadcrumbs. Another variant of breading is a dough made from flour and milk or water, sometimes with the addition of a whipped face (batter). Pass the batter through a sieve so that there are no lumps left, or beat in an electric blender. For a bright color, use beer instead of milk, and for more flavor, add cayenne, chili, or curry powder. Tempura batter is prepared very light - so much so that products shine through it . Use it as a light and crispy breading for shrimp, vegetable slices, or small pieces of fruit.

Safety

Use a deep heavy skillet or wok.

Fill the fryer no more than half full with oil, and the wok no more than one third.

Dry food completely before frying to avoid splashing.

Immerse the food in the oil gradually so as not to burn yourself.

Use a slotted spoon, wire slotted spoon, or basket to remove food from the pan.

Move the pan handles back.

Never leave a frying pan or deep fryer unattended.

Wipe up oil spills immediately and keep oil out of the outside of the pan.

French fries

Deep-fried potatoes can be cut in many ways, from sticks to the thinnest slices. It is important that the pieces are the same. When cutting potatoes, put them in acidified water so that they do not darken. This will also wash out some of the starch, making the potatoes crispier. Dry well before frying.

French fries

Potatoes are deep-fried twice for a crispy crust. The potatoes are first fried until soft, allowed to cool, and then fried again at a higher temperature. Heat the oil to 160°C and deep fry the potatoes for 5-6 minutes. Take out, pat dry and let cool. Raise the temperature to 175°C and fry for another 1-2 minutes until crispy.

Fruits in dough

The fruit in the dough is deliciously crispy on the outside, yet sweet and juicy on the inside. For this dish, you can take any strong fruit - apples, pears, bananas, pineapple. First, peel the fruit and remove the seeds and bones, and only then dip in the batter.

deep fried fish

For frying fish, a high temperature is required: 180-190 ° C. For safety reasons, use a wok with two handles. Choose firm-fleshed fish such as red snapper or sea bass. First, the fish is deep-fried until golden brown on both sides, and then stewed in sauce. For frying fish in pieces, cod and pike perch are suitable. Shrimps are covered with liquid batter to form a thin crispy crust.

Deep fried fish pieces

The batter provides a protective coating that keeps the fish juicy. Cut the fish into equal pieces, fry large pieces for even frying one at a time. To prepare the goujons, cut the fish into thin strips. Place the strips in a plastic bag with flour and spices and shake to coat evenly.

Based on the book The Gourmet Bible (Le Cordon Bleu Kitchen Essentials)

French fries, crispy breaded chicken, donuts get a special taste thanks to deep-frying. Nutritionists, to put it mildly, are not enthusiastic about this method. However, many people find it difficult to deny themselves delicacies prepared in this way. But it is enough to follow a few simple rules to somewhat limit the negative impact on the body of fried foods. Thanks to this, they will be better absorbed, while remaining just as tasty.

Delicious but unhealthy

Deep frying food has an exceptional taste that is easy to get addicted to. This is because fat is the perfect flavor carrier. If you throw future French fries or breaded vegetables into a pan with a lot of oil, they become crispy and satisfying. In the "deep fat" donuts, so beloved by many, are also processed.

Unfortunately, eating all of this, we supply the body with a considerable amount of saturated fatty acids, including trans fats. These substances increase the level of "bad" cholesterol, adversely affect the patency of the vascular system. A diet rich in these foods can lead to atherosclerosis, heart attack, or stroke. Therefore, it is important to maintain moderation in their use and adhere to certain rules during frying.

Deep fryer or saucepan?

In public institutions, deep fryers are most often used for frying. Such a "gadget" can be purchased for the home - or you can buy a special pan. This vessel has a wire mesh on which products are placed. Thanks to this, ready-made treats can be quickly and easily removed, and then freed from excess fat. Some people use the wok pan, which is popular in Asian cuisine, for frying. It is characterized by a characteristic shape, due to which fat flows from the products to the bottom. Consequently, much less oil is sent to the body than, for example, with food from a deep fryer.

What is the best oil to use?

Before frying, you should take care of choosing the right fat. It is supposed to have a high smoke point and low levels of saturated fatty acids. Such features are characteristic, in particular, of olive oil (but not extra vergine varieties), rapeseed, soybean or peanut.

Fried foods are better to cook at home than order from catering outlets. Because only in this case we will be sure of choosing the “right” oil.

Deep Frying: The Practical Part

Products for the future dish must be washed and dried thoroughly before frying. The oil must be heated to a temperature of 160-200 degrees. This indicator is checked using a special thermometer or ... a piece of bread. A slice is thrown into a dish - in oil of ideal temperature, it should be fried for a minute. There is another way if there is no special thermometer. It is necessary to immerse a wooden stick in oil. If bubbles form around it, then you can start frying.

It is better not to fry too many vegetables or very large pieces, such as fish or meat, at the same time.

Products must be at room temperature. Frozen ingredients must be thawed first so that after frying they do not turn out to be cold in the middle.

Helpful hints

During frying, the biggest hazard is most often splattered fat. If a little water gets into the dishes, you need to cover it to stop the flow of oxygen. Thanks to this simple technique, you can protect yourself from burns. Another way to prevent splattering of grease is to add a little bit of salt. It will reduce the degree of heating of the oil.

To make fried foods lighter, the finished products are laid out on paper towels - they will absorb excess fat.

It's a good idea to serve deep-fried treats with wholemeal foods, brown rice, or a fresh vegetable salad.

Eating fried foods is very harmful! Any adherent of a healthy diet will tell you this. Well, deep-fried with a crispy crust is almost deadly. Myth? Yes and no. It depends on what to deep-fry and how: some products, just from this cooking method, become more useful ...

What and how is it useful to deep-fry

Anastasia Pivovarova, author of the portal http://lifehacker.ru, cites in his article a link to the results of a recent study published in the serious American journal Food Chemistry, which showed that deep-frying increases the nutritional value of some vegetables.

The study examined the characteristics of a range of vegetables prepared in a variety of ways. When comparing the results, it turned out that the “horror stories” about the dangers of french fries, although not groundless, do not apply without exception to all food cooked in boiling oil. For example, vegetables.

Another important discovery: the harmfulness and usefulness of french fries, as it turned out, largely depends on the oil. Healthy salad lovers have known for a long time that olive oil is much healthier in salads than sunflower or corn oil. But it turns out that when cooking hot dishes, olive oil can transfer its beneficial substances, in particular, to these very vegetables. Use cold-pressed olive oil for this. You can sauté and fry vegetables in it, and then potatoes (horror, french fries!), eggplant, tomatoes and pumpkin are saturated with phenolic compounds that have antioxidant properties. And those, in turn, fight free radicals and reduce the risk of many diseases, in particular cancer. Well, youth is a little prolong.

But vegetables cooked in other ways, for example, cooking in broth with the addition of olive oil, did not show an increase in these most useful phenolic compounds in them. So that…

Antioxidants are useful, though not a panacea. And there is no escape from the fats in deep-fried foods. So they should not be abused either. However, if you have prepared potatoes for yourself in a fresh olive place, then you can crunch on them completely without fear of instant and painful death ;-), but on the contrary, with a firm awareness that there are benefits from it.

Enjoy and be healthy!