When frying, one of the biggest concerns for many people is hot oil splattering everywhere, food sticking tightly to the pan, taking a long time to turn crispy, or burning easily. However, by applying a few simple tips below, you can make frying much easier. Among them, the trick of using lemon to achieve crispiness, prevent oil splatter, and reduce sticking is a rather unique secret that delivers surprisingly effective results.

1. Squeeze lemon into the oil before frying

One unexpected but widely used tip among home cooks is adding lemon to hot oil. This method is especially effective for dishes that need a light, crispy texture, such as fried spring rolls, fish cakes, French fries, shrimp crackers, or puffed fried noodles.

There are two simple ways to do this:

Method 1: When the oil is hot, add a slice of fresh lemon to the pan and use chopsticks to gently rub it around the surface of the pan, creating a natural non-stick layer.

Method 2: Before adding the food, squeeze a few drops of lemon juice directly into the hot oil.

Thanks to the citric acid in lemon, food becomes crispy faster, is less likely to burn, and stays crunchy longer after being removed from the oil. Lemon also helps neutralize excess grease and adds a light, natural aroma, making fried dishes less heavy and less greasy.

Another interesting benefit is that lemon helps starches in food puff up more quickly, creating a light, crispy outer layer while ensuring the inside cooks evenly. This small yet extremely useful trick saves frying time while giving dishes a beautiful golden color and appealing texture.

2. Line the bottom of the pan with banana leaves

If you want to prevent food from sticking to the pan, lining the bottom with banana leaves before frying is a tip worth trying. Place a layer of banana leaves in the pan, add cooking oil, and then add the ingredients.

The banana leaves create a barrier between the food and the pan’s surface, reducing sticking and burning. Turning the food becomes easier, and it won’t break apart or lose its outer coating. This method is especially effective when frying fish, spring rolls, or fritters, particularly in pans that have been used for a long time.

Note: Only use banana leaves and do not substitute them with other types of leaves, as they may burn easily or release unpleasant odors. Banana leaves are safe, non-toxic, and also give food a mild, pleasant aroma.

3. Add a few grains of salt to the oil

Before frying, you can sprinkle a few grains of salt into the hot oil. Salt helps stabilize the oil’s surface, reducing splattering. It also helps fried food turn golden and taste more flavorful. However, this tip should only be used for savory dishes and avoided for sweet foods such as fritters or fried bananas.

4. Rub ginger on the pan surface

A very useful traditional tip is to rub a slice of fresh ginger all over the pan before frying. Ginger creates a thin natural non-stick layer, helps eliminate old oil odors, and reduces oil splatter. Many people use this method when frying fish or meat, as ginger also helps remove unpleasant fishy smells.

5. Use a small amount of starch to absorb moisture and prevent oil splatter

Before adding food to the pan, lightly sprinkle about one small spoon of starch (such as tapioca starch, cornstarch, or wheat flour) into the hot oil. The starch absorbs excess moisture from the food, preventing oil splatter and helping the food become crispier and more evenly golden.

Be careful not to use too much starch, as burnt starch can create smoke and an unpleasant smell. Only a very small amount is needed to be effective.

6. Pat food dry before frying

One of the main causes of oil splatter is moisture on the food. Therefore, before frying, always pat ingredients dry with paper towels or a clean cloth. When the food is dry, the oil won’t splatter as much, making frying safer and more oil-efficient.

In summary, achieving crispy and delicious fried dishes doesn’t depend solely on ingredients or oil temperature, but also on small, simple tips such as using lemon, banana leaves, ginger, or a bit of starch. When applied correctly, these tricks help you create fried foods that stay crispy longer and look irresistibly golden.