Healthy Frying

Everyone, including your doctor, will tell you fried food is bad . Yet it can be made healthier which is great for those who love batter dipped morsels. sizzled to a golden brown.The trick is choosing the right ingredients  as well as the right oil.This does make a difference and will produce something that gets a doctor's or nutritionist's seal of approval -more or less.

Mark Bittman explored and experimented with this in his Flexitarian column in today's New York Times Dining section. He chose healthier ingredients, chickpeas for falafel as well as veggies for tempura and zucchini .He also selected  healthier oils such as peanut or olive oil as well as grape seed. You can use the usual ones for frying  such as corn or Wesson along with soy or vegetable. Diners and restaurants use these because of their low prices. I would go with the olive simply because it's the most healthiest and to be honest it's better for frying. It imparts a nicer flavor and is also more affordable than the fancier oils.

Mr. Bittman gives  good recommendations to creating the perfect fry. One is to allow the food's exterior to be the crisp part. Do not over fry otherwise it will be too hard and not appetizing. Another is picking a light dusting that suits the ingredients.Pick a light coating and use it sparingly. He suggests. corn meal,or flour  along with  the classic eggs,milk and then a dredging of breadcrumbs.The next step to the perfect batch is not overcrowding the pan. fry in batches if you have too many. Also serve hot  in order to get the best flavor. If not then keep warm in an oven or a toaster oven.
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Fried food is on almost everyone's no eat list. However if 's done  right it can be healthy and even tasty. Try a batch to enjoy that crunch and tasty deep fried flavor.