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Deep-frying
Appears in
Published 1999
Fill the fryer only one-third full of oil: do not leave it unattended. Dry food thoroughly before deep-frying.
Preheat the oil in a deep-fat fryer or deep saucepan to 180° C (350°F). Place a bread cube in the oil: if it sizzles and turns golden brown in 15 seconds, the oil is hot enough.
Place the potatoes or croquettes in a basket and carefully immerse them in the oil.
Deep-fry in batches until golden and crisp, according to the time specified in the recipe. Shake off the excess oil, drain on crumpled paper towels and keep warm on a wire rack, uncovered, while frying the remaining batches.
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