Culinary Quickies: Air Fryer, Deep Fryer or Pan Fry?
Air Fryer, Deep Fryer or Pan Fry? That is the question.
In today’s health conscious world the air fryer has taken the market by storm with its claims of producing a deep-fried taste without the oil and calories, leaving us all pondering when is best to use an air fryer versus a traditional method of frying?
Air Fryer
Available in compact countertop versions, or as a feature on newer model ovens, this method of ‘frying’ foods has taken the culinary world by storm. But what is an ‘air’ fryer and how does it work? Simply put, an air fryer is a souped-up convection oven, with a heating element on top and a high powered fan to move the hot air around the food held in a lower basket. Because the compartment in an air fryer is smaller than a standard oven, food generally cooks faster. For best results, in most cases you will need a spritz or two of some kind of sprayed oil first to make the basket tray non-stick and to give the food you are preparing a truly crisp fried taste. The foods best prepared in an air fryer are frozen premade items – french fries, egg rolls (although homemade egg rolls fry up wonderfully in an air fryer) and batter-coated proteins or vegetables (but not wet batters). You will need to play with the air fryer you purchase to see what comes out best and realize that most countertop models are small and you will need to cook your food in batches if you are feeding more than two people. If you keep kosher it should be noted that countertop air fryers cannot be kashered in between uses and separate air fryers will be needed for dairy / meat or parve use. Most ovens that offer air frying as a method of cooking also have a built-in self clean. It is advised that your LOR be consulted to determine if these can be kashered, and how.
Deep Frying
This is how fried foods are traditionally prepared. One can deep fry in an electric deep fryer or in a deep pot with oil heated to 350F-375F. It is best to use oils that have a high smoke point, such as peanut oil, grapeseed oil or canola oil. In some cases a fry basket is used to make removal of the food easier, but using a metal spider strainer or slotted spoon works just as well. Foods that are best made in a deep fryer are wet battered foods such as funnel cake, donuts, tempura and battered proteins. This is the most calorie-loaded method of frying, but creates the crispest crunch.
Pan Frying
This method of frying in general uses a smaller amount of oil to coat the pan surface and is best used for foods that are thin and flipped easily. Pancakes, hash brown potatoes, latkes, fish or schnitzel all are best prepared using this method.
Oven Fried
This method is the predecessor to air frying and is extremely easy and works very well for thin, flat foods or frozen prepared foods. Oven frying entails adding a fat to the breading or coating of the food being placed into the oven. The added fat can be as simple as a good spritz of sprayable oil. Another method that creates delicious oven fried fish or schnitzel is to add mayonnaise to the coating of the food. Mayonnaise is oil and eggs – perfect for frying and adding crispness. Most prepared frozen foods include directions on the packaging for all frying methods.
Air Fryer Cheese Ravioli
Serves 2-4
Ingredients:
1 cup panko crumbs
¼ cup shredded Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
½ cup all-purpose flour
2 eggs, beaten
1 package frozen prepared cheese ravioli, defrosted
Cooking oil spray
1 cup prepared tomato sauce of your choice for serving
Directions:
1. Preheat the air fryer to 350F.
2. In a bowl combine the panko crumbs, Parmesan cheese and dried herbs. Set aside.
3. Measure the flour into a small bowl.
4. Beat the 2 eggs in a separate bowl. Dip the defrosted ravioli into the flour to coat, shaking off any excess flour and then into the egg wash and then the breadcrumb mixture to coat.
5. Place the coated ravioli in a single layer in the bed of the air fryer basket and spray lightly with oil.
6. Cook about 3 to 4 minutes until golden brown and then flip and spray lightly with oil spray. Cook for an additional 3 to 4 minutes until the second side is also a golden brown.
7. Serve with warm tomato sauce for dipping.
To submit a question please email Shoshana at: foodeditor@unorthoboxed.com
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