Don't Make These 5 Common Mistakes When Frying Food
Have you ever felt that the puris you made for lunch left a sticky layer of oil on your fingers every time you touched them? Or that the tikkis, which everyone in your family loves when made with your secret recipe, ended up tasting bitter with a strong aftertaste of oil? If yes, you are not alone. Most home cooks struggle with frying, even when they follow the best recipes.
The truth is, frying isn’t as simple as it looks. It requires attention to detail, such as the quality of ingredients, the right quantity, or the correct temperature. A small frying mistake can turn a much-loved dish into something disappointing.
In this blog, we will guide you through the common mistakes people often make when frying and show the proper technique for frying food. With a few simple adjustments, you can enjoy crisp, flavourful, and healthier fried dishes every time.
Why is Frying Food Properly Important?
While frying puris, samosas, or bhajiyas, many people simply add oil to a pan without fully understanding the process. That’s because “sab aise hi karte hai” and “khaana aise hi banta hai”. However, if we avoid these common frying mistakes, food can be tasty, nourishing, and safe. When done the right way, frying helps lock in flavours and moisture, giving your food that perfect crunch without making it heavy or greasy. But overlooking them can impact the nutritional value of your meals.
For instance, using the wrong oil or overheating it can break down healthy fats and create harmful compounds. Similarly, food that absorbs too much oil becomes rich in unnecessary fats. This makes it difficult to digest and increases the risk of weight gain or heart-related issues over time.
By learning how to fry consciously, you can enhance the taste and texture of your snacks and protect the health of your family.
What are the Health Risks Associated with Improper Frying?
Your healthy food can become unhealthy if you don’t fry food properly. Here are the health risks related to it:
Formation of Trans Fats: Overheating oil or using the wrong type of oil can lead to the formation of trans fats. These increase bad cholesterol (LDL) and lower good cholesterol (HDL), raising the risk of heart disease.
Increased Free Radicals: Reusing oil multiple times or frying at very high temperatures produces free radicals. These unstable molecules can damage cells and contribute to ageing, inflammation, and chronic diseases.
Higher Calorie Intake: Foods that absorb excess oil become calorie-dense. Regular consumption of such heavy, oily foods may contribute to obesity and metabolic disorders like diabetes.
Digestive Issues: Consuming fried foods that are greasy or not cooked properly can be difficult to digest. This may lead to bloating, indigestion, and discomfort after meals.
Loss of Nutrients: High heat breaks down heat-sensitive nutrients, such as vitamins A, D, E, and K. Overcooking or burning fried foods strips them of these essential nutrients, thereby reducing their nutritional value.
Risk of Heart Disease: Frequent intake of fried foods high in unhealthy fats can contribute to high blood pressure, clogged arteries, and long-term cardiovascular problems.
Top 5 Mistakes when Frying Food
The following is a list of deep frying mistakes you must avoid to make your food tasty and healthy:
#Mistake 1: Using the Wrong Oil:
Not all oils are fit for frying. Oils like extra-virgin olive oil or ghee have lower smoke points. This means they start breaking down at high temperatures and release harmful substances. For frying, it’s best to choose oils that remain stable at higher temperatures. Refined soyabean oil and kachi ghani mustard oil are excellent choices. They not only hold up well under heat but also retain flavour, helping you cook crispy, tasty food without compromising on nutrition.
#Mistake 2: Not Monitoring the Oil Temperature:
Frying in oil that’s too cold means food absorbs excess oil, making it greasy. On the other side, oil that’s too hot burns the outer layer while leaving the inside raw. For example, puris fried in cold oil become soft and oily, while over-heated oil makes them charred. Drop a small piece of dough in the oil. If it sizzles gently and turns golden within seconds, you can begin frying.
#Mistake 3: Overcrowding the Pan:
Stuffing too many items in the pan at once lowers the oil temperature and traps steam, resulting in uneven cooking. Suppose, while frying pakoras, that the pan is overcrowded. In that case, some pieces stay soggy, while others overcook. Fry in smaller batches to allow the oil to maintain the right temperature and crispness.
#Mistake 4: Ignoring Moisture Content of Ingredients:
If vegetables or meat are wet from washing or marinating, moisture causes oil to splatter and prevents crisp frying. For instance, soggy bhajiyas absorb oil instead of crisping up. Always pat ingredients dry with a muslin cloth or kitchen napkin before frying.
#Mistake 5: Reusing Oil Without Filtering:
Reheated oil full of food particles not only smells stale but also forms harmful free radicals. This affects taste and may contribute to long-term health issues like inflammation or heart problems. After frying, strain the oil using a fine mesh and store it in a covered container if you want to reuse it.
5 Golden Rules for Frying Food Properly
Now that you are aware of the common frying mistakes, here are 5 golden rules on how to fry food properly:
Heat the Oil Before You Start Cooking: Always wait until the oil is hot enough before adding the food. A good rule is to let the oil heat for a few minutes after placing the pan on the stove.
Keep Ingredients Ready Before Frying: Frying doesn’t wait for preparation. Arrange all ingredients (batter, spices, and drained vegetables) before you begin. This ensures you are ready when the oil is ready without over- or undercooking.
Use the Right Size Pan for Frying: A wide, heavy-bottomed pan spreads heat evenly, helping food cook at the same pace. A shallow pan causes crowding, while a very deep pan can make temperature control difficult.
Drain Excess Oil Immediately: Once fried, remove food with a slotted spoon and place it on a wire rack or paper towels. Storing fried food items in airtight containers makes them soggy.
Trust Your Senses, Not Just the Timer: Listen, smell, and watch the food as it fries. The sound of steady sizzling, the golden colour, and the aroma are better guides than timings given in cookbooks or by a friend.
Where Can You Find the Best Oil For Frying Food?
Because Indian families are heavily dependent on palm oil or sunflower oil, it’s difficult to switch to and find reliable alternatives. However, it’s easy if you start using oils your grandmothers used.
At Sadabahar Oil, we have a premium range of healthy and consciously formulated oils. Our refined soyabean oil is perfect for everyday frying as it is light, neutral, and heat-resistant. Our kachi ghani mustard oil adds a bold flavour and natural antioxidants, making it ideal for traditional dishes.
So, what are you waiting for? We manufacture and supply the best oil for frying food, and we are also certified.
Frequently Asked Question - FAQs
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Ans: A sturdy pan, a slotted spoon, and something to drain excess oil, such as paper towels or a wire rack, are all you need to get started.
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Ans: For shallow frying, cover the base by about 1 cm (0.4 inches). For deep-frying, ensure the food is fully submerged but not overcrowded. This maintains a steady temperature for even cooking.
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Ans: Yes, you can reuse frying oil. But only if it’s strained to remove food particles and stored properly in a covered container. It’s best to reuse it once or twice. After that, the oil breaks down, affecting taste and safety.
