How to Cook and Eat Fried Food the Healthy Way

We’re sure that many of you may think that frying food might not be the healthiest way of cooking, but sometimes, we can get a little bored of our usual grilled chicken or even some of our favorite soups. Besides, if done right, fried food is actually not as calorie-loaded as you think it is. The high temperatures sear the surface of your food, which means that it’s only the outside that gets greasy. Under the surface, the food’s moisture turns into steam, cooking it from the inside out.

Also, here’s the truth we know many of you would want to hear: If you fry your food in the right oil and use the right cooking methods, fried foods can be a healthy diet. Now you don’t have to have an excuse to eat your favorite fried foods anymore, right?

Although it’s true that properly fried foods aren’t as bad as you once thought they were, they should still be an occasional treat. With that in mind, here are some easy and healthy frying methods for you to use the next time you cook.

Use Olive Oil

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Olive oil is probably the best kind of oil you can use to cook fried foods. Olive oil itself has many health benefits, so it has a big advantage over the other types of oils.

Olive oil is more stable at high temperatures compared to corn oil, sunflower oil, and soybean oil, which means that you can use it for a longer time than the other types of frying oil, and best of all, it will still maintain its quality and nutrition.

The best olive oils to use would be Virgin, or Extra Virgin, which means that there are less chemicals used for extraction, which can decrease its nutritional value.

Keep Your Oil Clean

The golden rule here to keep in mind is to make sure you keep the oil nice and clean. If you let the oil get old and collect debris from the food you’ve used it to fry before, the oil will start to burn, and it will make your food taste burnt. Using old oil also means that the oil probably lost its proper nutrients, too.

Thus, if you want to keep your food tasting good and staying nutritious, always try to remove the debris in your oil as often as possible and, of course, change out your oil once it starts to get old.

Go Gluten Free with Your Batter

Having a good batter for your food is super important for you to have a properly delicious meal. However, the way you make your batter is key to whether or not your food will turn out to be a healthy fried goodness, or a yucky, greasy mess.

Many of you probably use the all purpose flour to make your batter mix. All purpose flour simply works well because it contains gluten, which helps stick to the food very well, although it can absorb a lot of oil. Instead of using the high gluten all purpose flour, why not switch to using gluten-free ingredients, such as cornmeal or rice flour for your batter mix!

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Or Use Carbonated Liquids or Baking Soda For Your Batter Mix

Another popular way for many people to help improve the quality of fried, battered foods is to use a carbonated liquid, or baking soda in the batter. The amazing thing it will do for your food is when it is cooking, it will release gas bubbles, which will help reduce the oil absorption in your food.

Mixing this method together with the gluten-free ingredients in your batter is a great way to promote a tasty and a much healthier batter for your foods.

Maintain Your Oil Temperature

One common thing that most people fail when trying to make a healthy fried dish is making sure the oil temperature is at the right temperature at the right time. The ideal temperature for frying oil should be anywhere around 180 degrees celsius.

If your oil is not hot enough, your food will not cook as fast as it should, and it has a lot more time to soak up more of the oil. If you cook with oil that’s too hot, it can cause your food to burn and smoke. Not only will it make your food taste horrible, but it is also a major health and safety risk.

Another thing to keep in mind is to always try to use a deep fryer, rather than a pan. This will decrease safety risks, and it is easier to maintain the heat, as well as the condition of the oil.

Also, always allow your food to sit on a few sheets of paper towels after you’ve finished cooking, or something to help soak up the excess oil on the exterior.

Use An Air Fryer

Air fryers have been gaining in popularity among home cooks in recent years, and for good reason. Air fryers elevate old-fashioned cooking to the next level because air-fried food is cooked by circulating hot air around the cooking chamber using a convection fan. Amazingly, air fryers can cook a wide variety of dishes, and when used properly, they offer many healthful benefits.

That’s why we think now is a good time for you to take a look at some of the advantages of using an airfryer over conventional frying methods.

How to Cook and Eat Fried Food the Healthy Way | Baan Somtum

Using Air Fryers Can Help Reduce Loss

If you eat more fried foods, you will increase the risks of developing obesity. This is because deep fried foods tend to be high in fat and calories. Switching from deep-fried foods to air-fried foods and reducing regular consumption of unhealthy oils can promote weight loss.

Air Fryers Can Be Safer Than Deep Fryers

While air fryers do get hot, there is no risk of spilling, splashing, or accidentally touching hot oil, unlike deep frying foods that involves heating a large container full of scorching oil which can pose a safety risk. Nevertheless, you should use all frying machines carefully and follow instructions to ensure safety in your kitchen.

Air Fryers Reduce The Risk Of Toxic Acrylamide Formation

Frying food in oil can cause dangerous compounds such as acrylamide to develop. This compound forms in certain foods during high-heat cooking methods, such as deep frying.

According to the International Agency for Research on Cancer, acrylamide may have links to the development of some cancers, such as endometrial, ovarian, pancreatic, breast, and esophageal cancer. By switching to air frying, which does not involve cooking foods swimming in hot, scalding oil, you can lower the risk of having acrylamide in your food.