If your fying is too greasy, the problem may be the oil: here’s how to get it right

If the oil is not hot enough, the food does not seal immediately and begins to absorb fat like a sponge. The result: a heavy, soggy and unappetizing bite.

The ideal range is between 340°F/170 and 350°F/180 °C, although this can vary depending on the food. At that temperature, the contact with the oil creates a crispy layer that protects the interior, preserving juices and flavor.

And if you don't have a thermometer, there is a simple and effective trick: add a crumb of bread. If it bubbles immediately, the oil is ready; if it barely reacts, it is still cold.

One of the most common mistakes is impatience. Filling the pan to the top causes the oil temperature to drop all at once. The solution is simple: fry in small batches, leaving space for each piece to cook evenly and maintain the crispiness.

The amount of oil is equally important. If we use too little, the temperature drops suddenly as soon as we add the food and the food absorbs it excessively. On the other hand, with a sufficient volume of hot oil, the product seals quickly, cooks evenly and is less greasy. The rule is clear: it is better to fry with plenty of oil and in small batches.

More than the "type" of oil, what matters is its condition and how we use it. A clean oil suitable for frying (such as olive oil or high oleic sunflower oil) allows the food to seal well and drain easily, leaving a lighter frying. On the other hand, an oil that has been reused too many times, degraded or reheated beyond its correct point becomes more dense and sticky: in these conditions, the food absorbs more fat and the result is a heavy and oily bite.

The type of coating or batter influences how the oil behaves. Dense batter absorbs more fat and results in heavy frying. A light flour coating or an airy tempura, on the other hand, interacts better with the hot oil and creates that thin, crispy texture we all seek.

The work does not end when the food is removed from the pan. The first thing to do is to let it drain for a few seconds with a slotted spoon, a simple gesture that prevents the excess fat from reaching the plate. Afterwards, you can place it on absorbent kitchen paper, which quickly removes the oil from the surface, although if you leave it too long it can soften the base. An even better alternative is to use a metal grid: this way the excess fat drips off without the frying losing its crispiness.

Heavy frying is not only less attractive: it also tends to be more indigestible. Cold oil penetrates too much into the food, making it greasy. On the other hand, just the right heat achieves the opposite: a light, golden coating that protects the inside, preserving its natural flavor.