Cooking

Frying

deep and shallow frying

Cooking in oil at 160–180°C. The surface loses water, firms and browns; the inside holds water and stays soft.

When to use

Vegetable fries (aubergine, zucchini, pepper), çiğ köfte, içli köfte, fish, chips, dough (lokma, çörek).

Common mistake

Adding food to oil that hasn't reached temperature — it absorbs oil and turns greasy. No thermometer? Dip a wooden chopstick: small bubbles rising around it means ready.

Steps

Heat oil over medium for 5–7 min. The limit: just below smoking.
Check 170°C with a thermometer. Otherwise: chopstick test for bubbles.
Lower food in gently with a spoon. Cover at most half the pan surface — more drops the temperature.
Cook to golden, 2–4 min per side.
Lift out with a slotted spoon, spread on paper towel. Surplus oil drains.

Recipes using this technique

This technique hasn't been mapped to recipes yet. We'll be filling this in soon.