⚙ Deep-frying: How to Do It and How Long It Takes
Deep-frying takes 5 min most of the time (usually between 3 min and 20 min).
A thin wall and a tight seal, with no cracks: oil that gets inside breaks the kubbeh apart.
Time by Dish
| Dish | Usual time |
|---|
| Zalabia and Sfenj | 3 min |
| Filled pastry | 4 min |
| Schnitzel | 7 min |
| Falafel | 20 min |
| Fried Yeast Dough (Buns and Doughnuts) | 5 min |
| Batter-Fried Vegetable | 20 min |
| Pulled Fried Yeast Dough (Sfenj) | 7 min |
| Fried Cheese Balls | 4 min |
| Bulgur Kubbeh | 8 min |
| Crispy Flour-Coated Rings | 20 min |
| Vegetable Schnitzel | 7 min |
| Arancini | 20 min |
Examples from the Recipes
- Heat the oil in a small pot and fry the rice in two batches for about 30 seconds, until it puffs up and turns golden. Lift out with a slotted spoon onto paper towels · 30 sec · Sea Bream Crudo with Cucumber, Dill and Kumquat
- Heat the oil to 175°C (345°F) and shape the dough into the size of a walnut, with greased hands, without cracks, balls and drop them into the oil · 3 min · Indian Gulab Jamun
- Heat the oil in a deep pan to 180°C (355°F) and fry 2–3 minutes per side, until the coating is golden and crisp · 5 min · Fried Eggplant – Crispy and Indulgent
- Heat the oil in a deep pot to 175°C (345°F) and fry 3–4 minutes per side, until the coating is golden and crisp · 7 min · Crispy Vegan Soy Schnitzel
- Heat the oil in a deep pot to 180°C (355°F) and fry the calamari in batches for 2 minutes, until the coating is golden · 20 min · Fried Calamari Rings
- Heat the oil' in a deep pot' to 180°C (355°F) and dip the fish fillet in the batter, piece by piece, and fry in small batches for 3–4 minutes, until golden · 20 min · Fish and Chips
Tips
- Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.
- Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
- Oil that's too hot browns the outside before the center cooks: fry at a measured temperature, and a lid on the first side steams the dough and gives the pale ring.
- Dip the spoons in oil or water between balls: the sticky batter slides off them into the oil without smearing.
- Fry eggplant for sabich until golden and completely soft, and drain well: it soaks up oil, and the paper draws out the excess.
Recipes with Deep-frying
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