Whether it's fried dough from the fair, French fries, Cordon Bleu, a Wiener Schnitzel, or croquettes – all these things need fat to taste really good. To ensure they taste perfect, all these delicacies aredeep-fried. This means they swim in pure, hot fat and absorb quite a lot of it. A portion of fries or a bag of fried dough makes your mouth water, regardless of whether your fingers and mouth are dripping with grease. Or don't they?
Saving fat with vinegar
When deep-frying vegetables in batter, you should add a splash of vinegar to the frying fat. This way, the vegetables absorb less fat and you can save calories.
Fried food (unfortunately) tastes better
Fried treats are – and unfortunately there is no way around it – pure love handles. Nevertheless, everyone knows that the taste difference between deep-fried fries and oven-baked potato wedges is simply gigantic. There is simply nothing like good French fries from hot fat. But what about the new fryers that manage with little fat and yet taste quite good?
Tefal and Delonghi are leading the way – the first fryers designed to fry with little fat are conquering the market. The special feature: The fries from these do not swim in hot fat, but are cooked using hot air. For homemade fries, the use of one tablespoon of oil is necessary. Thanks to the agitator, the potato sticks stay in motion and turn nicely brown. However – and this seems to be a major drawback for many fans – this version of fries is not as wonderfully crispy as those from a conventional deep fryer.
Nevertheless, the advantage cannot be overlooked: the fat-free fries only contain 5% fat, instead of the 15% fat in normal fries.
So here it is really taste versus calories in a battle. But since fat is undoubtedly a flavor carrier and the fat-free fries tend to be bland rather than crispy, you should decide for yourself what you can personally do without.
Read also:Â Low-fat cooking made easy
Photo by Janine for meinhaushalt.at
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