Keep Fried Food Crispy to Make Mama Proud

Enjoy perfectly crispy and fried snacks, every single time!

Joyoti Mahanta

Crunchy, gorgeous golden brown and delicious—who doesn’t like crispy food? And fried food is best served hot when the goodness of munching is beyond compare. But fried food also has a notorious reputation of turning limp quickly if not fried or dried well, or served immediately. Luckily, we have some tricks up our sleeve to ensure that you serve crispy fried food every single time.

Once you are done frying, don’t transfer the cooked pieces directly on a plate:

because as it cools, the residual heat is emitted as steam and that will get trapped under the food, turning the fried food soggy. Instead, use a baking/cooling rack (set over a baking sheet in case any oil drips down) as this will prevent steam from accumulating underneath. Since there’s enough room for air to circulate, the fried food will maintain its satiating crunch. Do not put it into an air-tight container immediately.

It’s important to have oil intel:

Fully understand the oil that you are frying the food in. Different oils—whether it is vegetable, corn, olive, canola, peanut or other—have different smoking points and taste different at these temperatures. It’s best to choose an oil that has a high smoking point and a neutral taste. Remember, if you dip the food into the wok when the oil is too hot, it will get soggy sooner because of the difference in temperature after frying, whereas if the oil is too cold when you start frying, the food turns out to be too oily and greasy as it takes longer to fry completely.

(Also Read: Going Nuts About Coconut Oil)

The cleaner the oil used, the crispier your food gets and stays:

 Ensure to clean your oil by straining and re-straining and only then use it for frying. If you have oil left over, don’t waste it. Let it cool in the pan and then strain it into a glass jar and store it in a cool and dark place. You can reuse it a couple of times if you strain it again adequately.

Getting the best crunch depends on the right temperature:

And don’t pack the wok. Small batches work best—the fewer things you put in to fry, lesser the oil temperature will drop and the crispier your bhajia/pakoda will get. Plus, the food won’t stick to each other. The temperature will naturally drop a bit when food is added. Also, it is better to use a kadhai or a wok for all your frying needs because this ensures less splatter and you can easily turn the pieces around for 360° of wholesome and crispy goodness.


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As soon you've drained the fries, season it:

Salts, masalas and other seasonings will help retain the crispiness and will seep into the fried goodies for extra taste.



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