Fried food is a great addition to many cuisines. Really, that golden crispiness? Unmatched! But when it comes to that perfect crispiness, you might be wondering about the difference between pan-frying and deep-frying. They sound pretty similar, don’t they? If you’re new to cooking, it can be very confusing. The main thing to know is that the amount of oil you use is what your food turns out to be. Ever been puzzled by a recipe or menu that mentions “pan-fried momos” and wondered how it’s different from deep-fried? You’re in the right place! Let’s get down to the basics and clarify the difference between pan-frying and deep-frying.
Also read: Make crispy and long French fries easily at home with this simple trick
Pan frying uses less oil than deep frying.
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What is pan frying?
In pan-frying, we use a very small amount of oil in a shallow pan. Think of it as the midpoint between sautéing and deep-frying food. The idea behind pan frying is to use just enough oil to cover the bottom of the pan. This method is quick and will give you a golden and crisp crust on foods like paneer, cutlets or aloo tikkis without completely submerging them in oil. The food will cook in its own juices while the little oil used will add a delightful flavour to your dish. This will result in a dish that is full of flavour, not too greasy, and retains some of the original texture. Plus, it is a healthier option than deep frying because you use less oil.
What is deep frying?
As the name suggests, deep frying requires the food to be completely submerged in hot oil to cook it. This method will give your food the perfect, all-around crispiness. When you deep fry, the heat of the oil quickly seals the outer layer of the food. This locks in the moisture and gives you a crispy and crunchy exterior. Deep frying is what makes those delicious samosas, pakodas and jalebis that are extremely delicious. Although it is not the healthiest cooking method, sometimes you can enjoy that great crunch that deep frying gives.
Deep frying food requires a large amount of oil.
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What would you choose – pan fry or deep fry?
So, when do you pan-fry or when do you deep fry? It all depends on the dish and the texture you’re hoping for. Pan frying is generally better for small quantities of quick-cooking foods like eggs and vegetables. The end result will be a lighter, less-oil dish with a delicious subtle crunch. Also, other dishes – especially those made with fish – can also fall into this category because they can break into pieces.
On the other hand, if you are looking for a full-on crispy delicious dish, you should go for deep frying. This method will allow for quick and even cooking and works best for large quantities of food. Since it is deep fried and requires a greater amount of oil, deep-fried food tends to have a heavier, richer flavor than pan-fried foods.
Also read: Author Krish Ashok has explained the “Indian Food Terminology” in a very simple way
