Fried dishes often require a crispy texture without burning. When frying, you may have to endure the heat in the kitchen and the fear of oil splashes. Many people, being careless, can get burned by splashing oil, and prolonged frying can dry out the food, making it less tasty.

Use fresh lemon

Experienced chefs and home cooks have a great tip: using lemon to make fried dishes crisp up quickly and stay crispy longer.

Here are a few ways to use lemon in your frying oil:

Drop a slice of lemon into the hot frying oil, then use chopsticks to rub the lemon slice around the pan.

Squeeze a few drops of lemon juice into the frying oil before adding the ingredients to be fried.

Lemon has acidic properties and creates a light texture. Adding lemon to the frying oil helps fried foods become crispier and fluffier more quickly. This saves frying time, prevents food from becoming soggy, and keeps it crispy for longer. Particularly for fried starchy dishes like fried dough, spring rolls, or crispy fried noodles, adding lemon juice to the frying oil enhances fluffiness and helps the starch puff up quickly, making the dish tastier, more visually appealing, and less prone to becoming soft. So don’t forget to make use of a few fresh lemon slices!

Additionally, using lemon during frying gives your dishes a fragrant aroma and reduces oil splatter.