In this brief guide, we will answer the query, ‘What is the Best Oil for Frying Frozen French Fries?’ and will discuss different types of oils and will also discuss the method of making French fries.
What is the Best Oil for Frying Frozen French Fries?
The best oil for frying frozen French fries should be one that can withstand high heat without altering the taste of the fries. Deep fryers consume a lot of oil, so finding inexpensive ones is a plus. Thus, canola oil, refined peanut oil, sunflower oil, and maize oil are the finest oils for this purpose.
Globally, supply and demand factors have changed the edible vegetable oil industry. The Food and Agriculture Organization of the United Nations reports that global edible vegetable oil allocated to food uses increased by about 48 percent from 1995 to 2011 (1).
For how long should you cook frozen French fries after they’ve been defrosted?
You don’t need a deep fryer to create excellent fries, but having one sure makes things a lot easier. The question is, though, how long should you cook frozen French fries before serving them?
Cook frozen French fries in 350° oil (you’ll need a high-temperature thermometer if you’re not using a deep fryer) until crisp and golden. To get it crispy and golden-brown, fry it for 3-5 minutes on each side. Keep an eye on them and make sure they’re not overcooked!
Place fries on a platter and pat dry with a paper towel. Drain any excess oil from the fries using a slotted metal spoon. Serve immediately, sprinkling with salt to taste.
I’ve previously stated that canola, refined peanut, sunflower, or maize oil are the finest frying oils for frozen French fries. The best solution is thus to get one of them. While it is possible to twice cook frozen French fries, it isn’t necessary when using fresh potatoes.
When making potato fries, it’s best to cook them twice to get the best results. To make them soft without browning, you cook them just once at a low temperature (around 325°F) (about 3 minutes). When finished, pat dry with paper towels. Fry for a second time for approximately 4 minutes after the first batch has been removed from the oil. Your French fries will be extra crispy and golden brown as a result of using this method.
How do you get crispy frozen French fries?
One of the secrets to making crispy French fries is to keep them frozen before cooking them. Making certain your oil is hot enough is the other factor. However, there are a few tips to keep in mind if you’re baking frozen French fries to keep them from drying out.
Many home cooks have undoubtedly dried out frozen French fries by overcooking them to make them crispier. As a result, be careful not to overcook them!
To begin, spray (or throw) a large amount of oil into a bowl or plastic bag with your frozen fries (don’t call them that). Add salt and pepper to taste if they aren’t already seasoned. After that, use a shaker to completely distribute the oil throughout the bag or a mixing bowl to thoroughly distribute the fries.
Fries are best baked in a single layer, so spread them out on a baking pan. It’s OK if they come in contact with each other, but avoid stacking or clumping them. Serve after baking according to the package instructions.
Should you use vegetable or canola oil to cook my French fries?
Many oils are used in deep frying of different food products; however, some oils are preferred in the frying process. Cottonseed oil is well known for its light golden color, slightly bland, nutty taste and stability. For these reasons, when used with certain foods, cottonseed oil is the standard when other oils are compared for odor and flavor. Sunflower is one of the most important sources of vegetable oils in the world, second only to soybeans. Meanwhile, palm olein is extensively used as cooking and frying oil as it has excellent properties against oxidation and is generally accepted by consumers (3).
It’s important to use a high flash point oil, or as it’s also known as a smoke point since I mentioned it at the beginning of this post. This prevents the oil from degrading in a deep fryer due to the high temperature. It also emits less smoke, which means your smoke detectors won’t go off as often.
The smoke point is defined as the temperature at which a visible and continuous bluish smoke appears. At this point sufficient volatile compounds, such as free fatty acids and short chain oxidation products are emerging and evaporating from the oil. The smoke point of an oil generally increases as the free fatty acid content decreases, and the degree of refinement increases (2). The smoke points of oleic rapeseed oil, partially hydrogenated rapeseed oil, high-oleic sunflower oil and palm olein are 194, 211, 200 and 195 °C, respectively (4).
However, you should choose an oil that won’t overpower the flavor of your fries or the condiment you’ve selected. As a result, remove olive oil from your diet straight away.
Light olive oil, also known as pomace olive oil, has a greater smoke point and is less flavourful than extra virgin olive oil, but it is also a lower-quality oil. As a result, avoid making that purchase (for anything). Because of its strong taste and expensive cost, I would likewise avoid using coconut oil.
For an improved oxidative stability during the deep-fat frying process, the use of fats and oils with low unsaturation is advisable because the oxidation rate of such oils is much lower than for oils with polyunsaturated fatty acids (such as olive and coconut oil). This fact is important because polyunsaturated fatty acids are, in general, responsible for the oxidation and off-flavor development that lower the palatability of fried food (4).
Any of the following oils would be ideal for deep-frying frozen French fries:
· Canola oil
· Peanut oil
· Sunflower oil
· Corn oil
Because all of these burns at or over 400 degrees Fahrenheit, your smoke alarm is unlikely to go off. They also have a softer taste. Oils like cottonseed, sunflower and partially hydrogenated rapeseed oil are excellent if you plan on utilizing your deep fryer for a variety of foods, such as fish, chicken, and vegetables. Today hydrogenated peanut oil, palm olein or hydrogenated rapeseed oil is principally used for the industrial preparation of fried food, but also at home hydrogenated fats and oils are in use (3, 4). Corn oil contains a relatively high portion of unsaturated fatty acids, which have relatively high reaction rates with oxygen and its use for deep frying during long periods or frying may cause the formation of free radicals (5).
Other FAQs about Oils that you may be interested in.
In this brief guide, we answered the query, ‘What is the Best Oil for Frying Frozen French Fries?’ and discussed different types of oils, and also discussed the method of making French fries.
- Parcell, Joe, et al. Global edible vegetable oil market trends. Biom J Scient Tech Res, 2018, 2, 2282-2291.
- de Alzaa, Ana Florencia, Claudia Guillaume, and Leandro Ravetti. Cooking with Extra Virgin Olive Oil. Olive Oil—New Perspectives and Applications, 2021, 1-13.
- Matthäus, Bertrand. Utilization of high‐oleic rapeseed oil for deep‐fat frying of French fries compared to other commonly used edible oils. Euro J Lipid Sci Technol, 2006, 108, 200-211.
- SULIEMAN, ABD EL‐RAHMAN MOHAMED, A. T. T. Y. A. El‐Makhzangy, and Mohamed Fawzy Ramadan. Antiradical performance and physicochemical characteristics of vegetable oils upon frying of French fries: A preliminary comparative study. J Food Lipids, 2006, 13, 259-276.
- Naz, Shahina, Rahmanullah Siddiqi, and Syed Asad Sayeed. Effect of flavonoids on the oxidative stability of corn oil during deep frying. Int j food sci technol, 2008, 43, 1850-1854.