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Short Summary
Main recommendation: Fry with extra virgin olive oil (EVOO) instead of neutral oil, and always use a skimmer. The host argues EVOO is safe for frying because its smoke point (about 380–410°F, higher for high-quality oil) exceeds the typical deep-fry temperature of about 350°F. She also claims frying vegetables this way helps retain nutrients and aids absorption of vitamins.
Key Points
- EVOO is presented as suitable for deep frying, with the host stating its smoke point is about 380–410°F, higher for good-quality oil, versus a deep-fry zone of about 350°F.
- The batter is kept cold and minimally mixed so gluten does not develop, producing a crispy, delicate, light coating.
- The host contrasts frying with boiling, claiming boiling pushes nutrients and vitamins into the water that is then discarded, whereas frying retains them.
- She claims olive oil helps the body absorb the nutrients and vitamins in the fried vegetables.
- The dish demonstrated is a vegetable fritto misto, served for Hanukkah with dips.
Details Worth Noting
- Concrete instructions:
- Heat the extra virgin olive oil to frying temperature (about 350°F as the host states), adding good "glugs" of oil to the pan.
- Make the batter from dark beer, all-purpose flour, rice flour, baking powder, a pinch of cayenne, and kosher salt.
- Set the batter bowl in a large bowl of ice so it stays cold; keep the batter in a small bowl within the ice bath and avoid overmixing to prevent gluten development.
- Lightly dredge the vegetables in the batter before frying.
- Fry for about one to two minutes, then remove with a skimmer or spider.
- Drain the fried vegetables on a paper towel-lined plate and season with a little kosher salt.
- For serving, hit the platter with salt again at the end and serve with dips such as harissa mayo, garlicky olive-tomato dip, and smoked salmon wasabi mayo.
- The host says to use a skimmer and to fry, bake, and cook with EVOO, which she calls the key takeaway.
- Health claims about nutrient retention and absorption are the host's assertions and are not verified in the video.
Bottom Line
Extra virgin olive oil can be used for frying, according to the host, provided the oil is good quality and kept below its smoke point. The method also centers on a cold, minimally mixed batter and careful skimming and draining for a crisp fritto misto.
