It’s not strictly equivalent, but… spraying stuff with oil, sticking it in the oven quite close to the heating element (about 2/3 of the way up) and turning it over at the halfway mark (when the upper surface has gone golden) is a pretty good and painless substitute for deep-frying .
 Deep frying has two drawbacks: the first is that it’s fairly messy with high risks of burns (yes, clumsy cook here), and the second is that I can only do it in batches of 4-5 objects in order not to crowd my wok. By contrast, I can stick 20 fried rolls into the oven at a time (more if you count the fact that I’m using both oven grids, one on the bottom to cook the inside, and the one on the top to do the final “frying” stage).
Also, spraying oil is way more healthy since there’s less of it around than with deep frying.
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