Deep‐frying gives a tasty, crispy flavor to almost any food and just like there’s art to many things, there’s an art to deep frying. Before you start to fry the food, make sure you dry off as much water as you can with paper towels, this reduces the chance of the oil pitching when the food is submerged in it. The oil also has to be hot enough to brown the exterior of food quickly when it’s cooking. The temperature should be between 350 degrees Fahrenheit and 375 degrees Fahrenheit. If you aren’t sure if the temperature has reached that, try using a frying thermometer to test it. Another little tip is to use canola oil for frying. This is good because it’s low in saturated fat and has a high burning point. The best part is…Canola oil does not make the food lose its flavor. Try not to overcrowd the food you are not frying. Don’t add a lot of food to a small amount of oil, as this will make the temperature drop and you want to be able to maintain the heat otherwise the food becomes very greasy. Make sure you don’t fill the pot more than half way with oil; this will stop it from bubbling over when the food is added. The hot oil heats the water contained in the food, allowing it to steam from the inside out, the water vapor then pushes the bubbles to the surface.