No More Soggy Snacks: 8 Easy Tricks To Keep Fried Food Crispy

Crispy fries turning soggy in minutes? Whether it’s pakoras on a rainy evening or fries for movie night, no one likes a limp, oily bite. The good news is thata few smart hacks do exist that can keep your fried food crispy for hours. No fancy gear, only some simple tricks to keep your fried food crispy to satiate your inner foodie. Read on.

8 Easy Tricks To Keep Fried Food Crispy

Check out these out these amazing tips ways to make your food crispy at home or take outside.

1. Fry At The Right Temperature

Always fry at medium-high heat (175–190°C). If the oil’s too cold, food absorbs excess oil and turns soggy. Too hot, and the outside burns while the inside stays undercooked.

2. Add Rice Flour or Cornflour

Here’s a secret kitchen tip: mix 1or 2 tablespoons of rice flour or cornflour in your batter. It makes fritters, samosas, and pakoras lighter, airier, and crispier for longer crunch.

3. Double Fry for Extra Crunch

Your fries, chips, and samosas will love this hack. Fry them once at medium heat, let them cool, and then give them a quick second fry on high heat just before serving. Result? Perfect crunch.

4. Keep Them Uncovered

Never cover hot-fried snacks. It traps steam and ruins the texture. Let them rest uncovered at room temperature for a while.

5. Sprinkle In A Pinch Of Baking Soda

For fluffy, puffed pakoras, add a pinch of baking soda to your batter. This will enhance the crispness and better preserve the pakora.

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6. Store in a Warm Oven

If you won't be serving right away, place your snacks in a warm oven, preheated to 120 °C. This will keep the crunch without drying them out.

7. Experiment with Arrowroot Powder

Mix 1 tablespoon arrowroot powder into your batter. This desi hack will (hopefully) give your fried food more crunch and keep it crispy for hours.

8. Don't Reuse Old Oil

Old oil ruins the texture and flavour of food. Whenever possible, strive to work with fresh, clean oil and your snacks will be crispier, healthier, and tastier.

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