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Deep Frying
Appears in
Published 1991
Deep-fried potatoes and coated vegetables are crispest if eaten freshly cooked. For best results use groundnut or sunflower oil as these can be heated to high temperatures. All vegetables, except roots, need protection in the form of batters or flour coatings, which add delicious flavours of their own.
Homemade chips are one of the most popular deep-fried vegetables. These are cooked in two stages, the first to cook the potato properly and the second to crisp. After frying, keep the chips warm in a low oven, sitting on several layers of crumpled kitchen paper.
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