The frying temperature depends on the food
A nice fried golden, crunchy and dry it is very tasty and it doesn't hurt if you don't overdo it. It all depends on the quality of the frying, which to be good must respect some rules. To fry it means cooking in a high temperature fat and therefore requires a resistant fat with a high smoke point. You can fry it in olive oil or in vegetable oil: butter or margarine are not suitable for to fry because they tend to burn and should be used if anything for sautées, which are another thing.
To get started to fry wait for the oil to reach frying point, which represents the optimal temperature to be kept constant until the end. The frying point is reached when the food dipped in hot oil begins to sizzle, that is, when very small bubbles are created around it. To check this, use some breadcrumbs or a raw potato cube peeled and washed in cold water - or a taste of the food to to fry - seeing the test food sizzle you will understand at what speed it cooks and you can adjust the temperature accordingly.
There frying temperature it is essential for good fried food and varies according to whether the food is more or less moist, raw or pre-cooked. Fry a moderate temperature (130-145 ° C) raw vegetables, which need to be cooked internally and form the insulating and crunchy crust. Fry a hot temperature (175-190 ° C) pre-cooked preparations such as croquettes, pre-cooked vegetables or locking fries. There very hot temperature (175-190 ° C) is reserved for instant frying such as raw vegetables cut into julienne strips (potatoes, courgettes, onions, carrots…) or in any case small, which must brown immediately.
Favorite to fry in olive oil because it resists heat well, even at high temperatures, before reaching smoke point (about 200 ° C), bearing in mind that a frying correct should never exceed 190 ° C. Furthermore, the frying in olive oil it tastes better and does not bother the smell. Alternatively, use peanut oil and of sunflower. Do not let the flame go over the edges of the container used for to fry because the oil could ignite. If the oil ignites, do not use water to extinguish, turn off the gas and cover with a lid.
Never reuse oil for to fry. Every time you fry, use new, raw oil. During the frying always maintain the same initial level, if this is lowered add new oil. Always keep the oil clean: food fragments tend to carbonize, ruining the final result of the frying.
Fry in abundant oil: the food must swim in oil, float and be able to immediately seal in all parts of the surface. Only so the fried it will be light and very little fat will penetrate inside. The foods from to fry must be at room temperature: cold foods lengthen cooking times and fried soaks in oil.
Prepare the foods from to fry and any batter with a certain advance: cooking must be done at the last moment because the frying it is served hot. For very quick cooking foods, use flour; for more delicate foods, to be protected from impact with boiling oil, use breading (flour + egg + breadcrumbs) and batters.