If you're looking for a way to introduce an unique new flavor dimension to your favorite deep-fried foods, try frying with coconut oil. The oil possesses a mildly sweet coconut flavor which is subtly imparted into foods that are cooked in it. Try cooking everything from chicken wings to sweet potato fries to jalapeno poppers, as well as desserts like donuts and battered candy bars, for a tropical spin on your favorite deep-fried foods.
- Electric deep-fryer or deep, heavy-bottomed pot
- Deep-fry or candy thermometer
- Slotted metal spoon or tongs
- Paper towels
Several different varieties of coconut oil exist, each of which has a best application ranging from cooking to hair and skin care to health and weight loss. Unrefined coconut oil is best for cooking.
If you don't have a deep-fry or candy thermometer handy, try tossing in a small piece of bread into the oil to determine whether or not it is hot enough to cook in. If the bread sizzles and takes a few seconds to turn golden brown, the oil is just right for cooking. If nothing happens or the oil splatters violently when the bread is introduced, the oil is too cold or too hot, respectively.
Hot oil may cause serious burns, so be careful when deep frying. If possible, pat dry your food before adding it to the oil as moisture causes hot oil to splatter. If you're deep frying in a pot on the stove, fill it no more than half full of oil to avoid spillovers and contain any splattering. Use long tongs or a slotted spoon with a long handle to avoid getting too close to the hot oil when adding or retrieving food.
Should a grease fire occur, use baking soda, a damp towel or a fire extinguisher to put out the flames.
Add enough coconut oil to completely submerse your food to a pot or electric deep-fryer.
Heat the coconut oil according to your recipe, or to the standard deep-fry temperature of 325 to 375 degrees Fahrenheit. Use a deep-fry or candy thermometer to determine an accurate reading.
When the oil reaches the desired temperature, gently introduce the foods you are deep-frying with a pair of tongs or a slotted spoon. Only add a few food items at a time to maintain the temperature of the oil.
Cook the food items for as long as the recipes suggests, which will vary depending on size. Remove food from the hot oil and let drain on paper towels to absorb excess oil.
Let the oil return to the recipe's suggested temperature and repeat the cooking process with the rest of the food items.
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Christina Kalinowski is a writer from the Twin Cities who began her career in 2011. She contributes food and drink related articles to The Daily Meal. She holds a Master of Arts in sociology from Purdue University.