VIDEO: Frying in the pan

If you want to deep fry at home but don't have a deep fryer on hand, you can just use a pan. There are a few things to keep in mind:

The right oil for frying in the pan

• You need an oil that can withstand more than 200 degrees Celsius. Otherwise the fried food can spoil. So make sure that the fat or oil you use has a smoke point above 200 degrees Celsius.
• In addition, the oil should have the lowest possible proportion of polyunsaturated fatty acids.
• Good oils for frying in the pan are palm oil, which is very expensive, palm kernel oil, coconut oil, olive oil without the additives "native" or "virgin". If you want fat instead of oil, use clarified butter.

Frying in the pan

By the Deep-frying the fried food is crispy on the outside and still retains its aroma on the inside.

1. Put a large and deep enough pan on the stove.
2. Put enough oil or fat in it. The amount depends on what you want to fry.
3. Turn on the stove top. The oil / fat has the
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   correct temperature if you put a wooden spoon in the oil and small bubbles form on it. Alternatively, you can also add a bread crumb to the pan. If it hisses and the breadcrumbs brown quickly, you have the right temperature.
4. Carefully put your fried food in the hot oil. The best way to do this is to use pliers. This means that there is the least splash during this process.
5. To protect yourself and the rest of the kitchen from splashes, take a splash guard and place it on the pan.
6. Stay at the stove. Watch your food being fried and take it out when it is golden brown.
7. Place the frozen food on kitchen paper so that it can drain off.

Advice on deep-frying

• Never leave the hot fat or oil with you water come into contact. That could start a fire.
• Don't fry too much at once. You either work in several batches or with two pans. Otherwise your fried food could become mushy or stick together.