It is rightly believed and said that deep fried Oreos is an art in itself! The ‘finer’ it is, the ‘crispier’ will be your flaming sizzles! Among the various rules of deep-frying like monitoring the right temperature, keeping the cooking station dry and clean, the method of putting the snacks into the oil, and so forth; there is one that you just cannot avoid skipping and it is to select the perfect oil corresponding to your snack’s batter.
Be it a fried dessert like deep-fried oreo cookies or the salty snack munches like potato tots, what contributes to their divine-like taste is the right oil pick-up. Are you sceptical about What’s the Best Oil to use for the Deep Fried Oreos? Or Which Oil contributes to the tastier salty crackles?
Well, here’s a little factual revelation about how the oils must be selected for giving your appetizers and desserts, a piping hot fry!
What options of Oils can be considered for Deep-Frying?
Firstly, you have to decide whether you want to go for a healthier oil fry or you just don’t want to compromise when it comes to the savor?
Secondly, you’ve to take notice of the smoke point of the oil you have decided to choose. The smoke point of an oil is the temperature at which the oil starts turning into smoke. So, the higher the smoking point of an oil, the later it’ll stay without turning into smoke and the fairer will be your frying story.
The most preferred smoke point for deep-frying is above 400 degrees F.Even 375 degrees will do but smoke points of oils change with the life of the oil. If you happen to pick an oil with a smoke point below this then the oil will seep into your food and the rest you know what’s going to happen. Uggh! Be conscious to avoid that feeling friends.
Traditional oils that are not considered healthy but are best for fried foods and desserts are-
- Canola Oil
- Safflower Oil
- Rice Bran Oil
- Grapeseed Oil
- Sunflower Oil-
- Vegetable Oil- an oil that has a mixture of different oils derived from plants.
- Mustard Oil
- Peanut Oil/Groundnut Oil
Canola Oil is the best oil for frying your sweet and salty bites deeply to perfection! It has the highest smoke point above the rest which is 500 degrees F!
The healthy oil options are very limited but for people who need to fry in them only, the list is somewhat like this-
- Coconut Oil
- Ghee, lard, or other fat drippings
- Peanut Oil
- Palm Oil
Extra Virgin Olive Oil has a smoke point of about 375 degrees F and is not a good option for deep-frying irrespective of its health benefits!
What is an Ideal Temperature That an Oil Has To Maintain For A Faultless Frying?
The temperature that supports a flawless deep-fry to your snacks and desserts happens to be 350-375 degrees of Fahrenheit which is why it was earlier suggested that the oil you choose should have a smoke point above this temperature scale.
It’s advisable to test whether the oil has reached the required temperature for deep-frying and this can be done by putting tiny bread crumbs into the oil or the drops of batter that you have prepared for your crunch bites. If they instantly turn golden brown and comes upwards touching the upper oil surface then you are ready to fry!
Did you know that the process of turning your batter into a golden brown during frying is called CARAMELIZATION?
What Degree Of Refinement Of The Oil Should Be Preferred?
Yes, Frying Folks! The extent of oil refinement plays a vital role in picking up the perfect oil for your Fry Cry! The refined the oil is, the higher will be its smoke point, and ergo better it will be an option to grab for tasteful frying.
The story behind this is that it is the impurities in the oil that tend to burn and cause smoke so the more impurities-ridden your frying oil is, the easier it is for you to become a pro at deep frying.
Another point that should come to your notice is that if you expose your oil to heat for a longer period then remember that you are also lowering its smoke point by the equivalent intensity. Even the extra batter drops sort of break down your frying oil’s intensity or smoke point to be more precise.
The main point to recollect is that the smoke point doesn’t remain constant throughout oil life and freshly used oil will have a higher smoke point than the one that has been already used!
The Conclusion
You’ve to ensure that the taste of oil you are using for deep-frying will enrich the flavour of your base food item rather than dwindling it and it not not as easy as it sounds! You have to ensure that the smoke point is perfect for deep-frying and alongside you also have to take care of the matrimony of the tastes that mingle while frying. While Canola Oil is the most-cherished one, you can let us know if you get to explore a better option for deeply frying your snacks and bites of sweetness!
Now, let us fry some Oreos and Twinkies!
Happy Frying Fellas!
