Deep-fried foods are cooked by being submerged in very hot fat — 300 to 400 degrees F. Start with a deep-fat fryer or a deep pot. Never fill the pot more than half way with oil.
Use a deep-fat thermometer to be sure the fat is at the proper temperature. It needs to be hot so that the food won't absorb any excess oil. Always fry in small batches — this will give the oil a chance to recover its heat quickly and prevent overflowing.
The oil you choose should have a high smoke point. Butter and extra virgin olive oil are not good candidates. Shortening and lard or corn, peanut and safflower oil work best.
