How to reduce oil absorption during deep fat fry foods?

Dear Jakia,

We need to understand first the frying process  to minimize oil migration into the structure. Please find the link

If you interested to reduce oil absorbing in foods at home please see this

Best regards

Aly R Abdel-Moemin

Dear Aly R Abdel-Moemin, 

Many thanks for your suggestions.

You can use whey protein isolates and modified starch to coat your food prior to frying

Dear Sonika Singh, Many thanks.

Dear Jakia,

Please find the link

http://www.ncbi.nlm.nih.gov/pubmed/19019129.

Best regards

Frying temperature is a limiting factor in fat absorption in fried foods. The right temperature varies according to type of food, 160-180C . the lower temperture the more absorbed fat you get, the higher temperature the less oil absorption and the more crispiness you get but you at high risk of surface burning . So, try the one that fit tour products.  

Dear Jakia 

from my personal experience 

1- Do not start frying before the oil get boiled 

2- Immerse deeply the stuff to be fried 

3- use tissue paper to absorb excess oil

4- Do not put off fire before finishing frying

regards

SAIF  

By addition of hydro-colloids, e.g. CMC, XMC etc.

try combined  limited sun drying and deep fat drying at high temperature with short time duration

Air frying will reduce the oil absorption. The other suggestion will be pre-cook or food Blanching which is a cooking process wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocking or refreshing) to halt the cooking process. After that the frying can be done with less oil absorption. 

Try vacuum assisted frying method.

 Dear  Saadi Gharib-Bibalan, Ramadan Habiba, Saifeldin Mohamed Khair Abdelrahim, Md Ramim Tanver Rahman, Sunday Sobowale and  Ndukwu m. c.,

Many thanks to all .

Dear Ramadan Habiba , Negin Neinavaie and Rohit Upadhyay,

Many thanks to all .

Ingredients, frying temperature play important role in oil absorption, add CMC and Sodium tripolyphosphate to reduce oil absorption.

Mr. A.U. Pagarkar , Many thanks

Many thanks for your kind suggestions.

Well, I think the best way to reduce the oil absorption from deep fat fry foods - is - not to eat deep fat fry foods. :-)))))))) Sorry, I'm just joking. No hard feelings, please.

After going through all the answers given for this query, I am still confused as to what is the item(s) that you are frying. The answer could then be more specific in nature.

please follow my papers on frying. Pre-drying may be useful to reduce oil uptake in fried foods. We were successful in potato, banana chips and onion slices.

Prof. D Ramesh Babu

@ Prof. D Ramesh Babu - many thanks sir