Over Frituren

Over Frituren

DIY

First of all, it is infinitely more fun and tastier to make those bitterballen and croquettes yourself. Pulled pork bitterballen, pulled pork bitterballen, cheese croquettes, vegan croquettes or shrimp croquettes. The possibilities are endless. This also applies to frikandellen, cheese souffles and other classic snacks.

But cooking in oil offers more. Why is frying your schnitzel on both sides or braising your steak with fat a nice classic preparation, but cooking something in fat on all sides at once is suddenly considered ordinary? Frying -cooking around in a fat actually- is a great preparation that has been used all over the world since the origin of cooking to make food tender, juicy, golden yellow and deliciously crispy. What's vulgar about Japanese tempura, fried elderflower, Spanish boquerones fritos or Thai fishcakes?

Vodka Tempura

Mister wouldn't be Mister if he didn't teach you all the theory behind this amazingly versatile cooking technique and give you tips on how to get the most out of your deep fryer or wok. It will turn out that the deep-fat fryer -or even a pan of oil in the shed- offers many more possibilities than the frozen fries with a frikandel on Friday or the oliebollen in December. Learn which types of grease are most suitable. How do you fry as healthy as possible? Why is it better to use (a little) old fat than new fat? How do you make a good breading layer, why does a beer batter work so well, how can you make prawn crackers from everything and why can you improve your tempura with vodka?

Fuck The Airfryer

And don't start with Mr Wateetons about the air fryer – because that's really just a convection oven on meth that is miles away from the deep fryer. Have you ever made an oliebol in the airfryer? Churros or tempura? Well then.

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