Your favorite fried dishes with the best oil
A lot of people ask me what the best oil for frying is, and I tell them without a moment’s hesitation: olive oil. You probably associate this oil with raw uses, such as salad dressings and cold dishes. However, it’s also ideal for cooking and frying, and it’s time everyone knew.
What should an oil for frying be like?
You may already know this, but many oils become destabilized when they reach high temperatures. This means that they lose their nutritional value, and they can even become toxic. That’s why it’s extremely important that the oil you use for frying is very stable. This way, you get all its nutritional properties, great health benefits and a delicious flavor in your recipes.
Extra virgin olive oil is a very stable oil. It’s so stable that it’s the best oil for frying: even at high temperatures it retains all of its nutritional properties, which are the healthiest of all the oils. It’s also an oil which increases in volume when heated, so you don’t have to use too much when frying.
The flavor of your dishes
I start to smile when I think of that crispy and delicious touch that my grandmother used to give her croquettes. Perfectly crispy on the outside, soft on the inside, with wonderful flavorsome fillings: cod, mushroom, stewed meat… Nobody made croquettes like her.
The secret was in her use of the best oil for frying – Carbonell 0.4 olive oil – because, thanks to its density, it doesn’t saturate the food, instead leaving it perfectly crispy. This means it doesn’t dominate the flavor either, it simply adds the perfect touch, preventing the flavor of whatever is being fried – fish, potatoes, croquettes – from fading
In short, a great trick is to use Carbonell extra olive oil. It’s the perfect option for frying due to its stability, nutritional properties, and density, as well as the touch of flavor that it gives your dishes, leaving them crispy and delicious.