Deep Fryer Crispy Pata

Deep Fryer Crispy Pata. The electric deep fryer is an essential household kitchen appliance in every kitchen. It makes deep frying a lot easier and convenient, using the deep fryer instead of a regular frying pan for frying foods that create a lot of oil splashing is definitely safer. Deep frying crispy pata was always a very difficult task to most housewives. For these reasons most will not dare to cook crispy pata, for them it would be wiser to just buy crispy pata from a restaurant. Now if you have a deep fryer in your kitchen that you have been using only to fry your chips or fries and chicken or fish it’s time to fully utilise your deep fryer, why not try to cook a perfect crispy pata using your deep fryer.

Similar to the crispy pata recipe listed below, cooking crispy pata is a three stage cooking.

Crispy Pata
Boneless Crispy Pata
Turbo Crispy Pata

First the pork leg is pre-boiled with aromatic ingredients, and then chilled for a few hours before deep frying. For my deep fryer crispy pata version pre-boiling method is similar to my previous crispy pata recipes listed above. Before deep frying it is essential to chill the boiled pork leg first. Deep frying using an electric deep fryer is as easy as one-two-three, pre-heat the cooking oil at highest temperature position, place the boiled pork leg and replace the deep fryer lid immediately before it start to splash oil vigorously wait till the splashing is over then turn over the half fried crispy pata then continue to deep fry until done, fairly easy you agree? Why don’t you try it now, here is the recipe of my Deep Fryer Crispy Pata.

Ingredients:

1 whole front pork leg
1 whole garlic
1 tbsp. peppercorns
2-3 pieces bay leaves
2 tbsp. fish sauce
salt to taste
cooking oil

Cooking procedure:

Ask the butcher to cut a slit on the knees and cut off the toes with the nail of the pork leg. Wash pork leg and place in a big pot. Add enough water to cover the pork leg. Add 3 tbsp. salt, peppercorns, garlic, bay leaves and fish sauce. Cover and bring to a boil, simmer for 1 to 1 1/2 hours or until tender. Remove all scum that rises. Remove pork leg from the pot and place in a colander and let sit for a while so the liquid will drain. Dry with paper towels if necessary. Keep refrigerated for several hours to chill.

Add oil on the deep fryer at recommended level. Pre-heat the deep fryer to 200°C or to the highest setting. Now carefully put the pork leg in the deep fryer using a large and long tong. Expect the oil splashing so replace the deep fryer lid immediately. Deep fry for 20 to 30 minutes, about halfway during deep frying and when the vigorous oil splashing has stopped turn over the pork leg. Continue to deep fry until the pork leg is nearly covered with blisters but not burnt, it should be nice golden brown in color. When done remove crispy pata from the deep fryer and drain oil in a colander. Using paper kitchen towel wipe excess oil as necessary. Chopped crispy pata to serving pieces and serve hot with dipping sauce of chopped garlic, onions, chilis, vinegar and soy sauce.