Frying at too low of a temperature

If you're afraid of burning your fried food, it might be tempting to keep the temperature low – or, at the very least, lower than the recipe calls for. However, for an outstanding finished dish, you must be daring. Lowering the temperature risks causing your food to absorb the frying oil rather than frying in it. According to Taste of Home, the end result could be soggy, greasy, and unappealing food.

The outlet provides a temperature chart organized by different common fried foods to help you hit that perfect temperature, making it easy to find your target temp. If you're using a pot instead of a tabletop fryer with precise temperature control, get a thermometer and check the heat before and after adding the food to the oil. As a general rule, look for physical signs that the oil has reached the proper temperature (such as food sizzling or floating) or isn't quite there (like sinking or burning).