Come fry with me
By Donna Deane, Times Staff Writer
Maybe you love perfect thin-sliced onion rings, those seriously flavored, crisp-coated tangles. Maybe you're a tempura fan, delighting in the tender, buttery texture of a thin, lightly fried slice of winter squash in its delicate golden brown wrapping.Some tips on preparing:
- Cut vegetables and seafood into pieces small enough to cook through completely without burning on the outside.
- Heat the oil while you're preparing the ingredients. Dip them in milk or buttermilk, then flour or semolina or bread crumbs. Arrange the dredged vegetables and seafood on a tray so they are ready for frying.
- A countertop fryer is a wonderful tool and the easiest route. Its thermostatic control maintains the temperature of the oil throughout the frying process.
- Peanut oil is one of the best oils to use for frying because of its high smoke point. Pure olive oil, safflower oil, grape seed oil and corn oil are also good choices.
- Cook similarly sized pieces that will have similar cooking times in the same batch. Add just a few items at a time to the hot oil. Don't overload the fryer.