How to Deep fry in the wok – efficient and safe frying

A wok is not only suitable for stir-frying. It can also be used as an efficient deep fryer. With a HOT WOK gas burner, the high temperature required for deep frying is quickly achieved, and the wok’s shape provides several advantages compared to traditional deep fryers.

Advantages of deep frying in a wok

• Quick heating: The powerful heat from the HOT WOK gas burner ensures the oil quickly reaches the desired temperature.

• Optimal shape: The round shape provides more space for food and ensures even cooking.

• Safety: The high sides of the wok reduce the risk of oil splashes and spills.

How to do it

1. Choose oil: Use an oil with a high smoke point, such as sunflower oil, peanut oil, or rapeseed oil.

2. Heat the oil: Heat the oil to 170–180 °C (340–355 °F). Use a thermometer for precise temperature control.

3. Cook in batches: Carefully place the food in the oil. Fry in small portions to keep the temperature stable.

4. Drain: Remove the food once it is golden and crispy. Let it drain on paper towels or a wire rack.

Suitable dishes for deep frying in a wok

• Spring rolls

• Tempura shrimp and vegetables

• Chicken pieces

• Fish fillets

• French fries

Practical tips

• Always use a slotted spoon or tongs to handle food in hot oil.

• Keep children away from the cooking area when deep frying.

• Discard oil that has turned dark or changed flavor. Do not reuse oil more times than recommended.