7 Healthy Deep-Frying Recipes Using Coconut Oil
Coconut oil contains healthy saturated fats that offer several health benefits. Therefore, you must replace your vegetable oil in the kitchen pantry with coconut oil as a healthy cooking medium.
Coconut Oil for deep-frying
At room temperature, coconut oil obtains a solid state; hence, you can use it for deep-frying even during winters ( 7 Healthy Deep-Frying Recipes Using Coconut Oil ). The oil melts at a temperature equal to 76°F, thus in can be used in extreme summer conditions as well. In addition, the smoking point of coconut oil is as high as 350°F; thus, it is the best cooking medium when you are deep-frying because it will provide healthy nutrition to your body.
- Fried Chicken
- Chicken breasts — 1 ½ pounds, boneless and skinless, cut into thin strips
- Buttermilk — 3 cups
- Black pepper powder — 1 tablespoon
- Salt — 2 tbsp
- Garlic powder — 1 tsp
- Paprika — 1 tsp
- Cayenne Pepper — ¼ tsp
- Flour — 3 cups
- Baking powder — 1 tbsp
- Coconut oil — covering ¼ to ½ inch of pan
Mix buttermilk, pepper, salt, paprika, cayenne pepper, and garlic powder in a bowl, two hours prior to cooking chicken. Add chicken to the mixture and marinate for 2 hours or above in the fridge. Mix baking powder and flour in a bowl.
Heat a pan at 325 degrees; add coconut oil. Take out one piece of chicken, coat it with the flour mixture and put in the hot oil. Cook for five to seven minutes, or until the chicken turns golden brown. Toss the chicken and cook on the other side. Repeat the process for the other pieces of chicken as well. Serve hot
- Korean Fried Cauliflower
- Coconut oil — 2 quarts
- Cornstarch — ½ cup
- All-purpose flour — ½ cup
- Sesame seeds — 1/3 cups, toasted
- Baking powder — ½ teaspoon
- Kosher salt — 2 tsp
- Coconut flakes (unsweetened) — 1/3 cup
- Vodka — ½ cup
- Cauliflower head — 1, one-inch florets
- Cold water — ½ cup
- Soy sauce — 1 tbsp
- Scallions — 4 or 5, finely sliced
Heat coconut oil in a deep fryer at 350°F. Meanwhile, add flour, cornstarch, baking powder, kosher salt, and sesame seeds in a bowl; whisk well until a smooth blend. Add vodka and water to get a good batter. Add the cauliflower. Lift the pieces one by one and put into the hot oil. Toss the cauliflower on to its other side for deep-frying.
Cook for 6 minutes or until golden brown. Drain excess oil by transferring the cauliflower on a paper napkin. Add salt seasoning, scallions, and sesame seeds to serve.
- Coconut Shrimp
- Shrimps — 12, jumbo size
- All — purpose flour — 1 cup
- Beer — 1 cup
- Coconut oil for frying
- Coconut flakes — 2 cups, divided
- Paprika — to garnish
- Sugar — 2 tablespoons
- Salt — ½ teaspoon
Prepare the batter by mixing flour, beer, coconut flakes (1/2 cup), salt and sugar in a large bowl. Cover the batter and marinate for an hour. Peel and devein the shrimps but do not discard the tails. Heat coconut oil at 350°F.
Sprinkle paprika on the shrimps and coat it with the batter. Fry the coated shrimp for 2 or 3 minutes; toss it to the other side when one side becomes golden. Drain the excess oil using a tissue. Serve hot with marmalade dip sauce.
- Parsnip and Carrot Crisps
- Parsnip — 1
- Carrot — 1
- Coconut oil — 1 tsp
- Paprika — to garnish
- Cinnamon powder — to garnish
Prepare the oven by heating it at 350°F. Toss the peeled parsnip and carrot in coconut oil and roast. Flip the vegetables to their opposite side; avoid burning them. Garnish with cinnamon powder and paprika and serve.
- Paleo Fish and Chips
- Cod — 1 pound, wild
- Coconut oil — 2 cups
- Almond flour — 1 cup
- Organic Eggs — 2
- Sea salt — 1 tsp
- Coconut milk — ½ cup
- 1 lb wild caught cod (where to buy wild caught cod)
Put eggs, almond flour, coconut milk, and sea salt in a blender. Stir well until you get a smooth blend. Cut the fish into thin slices or finger strips. Heat coconut oil in a skillet at a temperature of 350°F over medium heat. Coat the fish strips well in the batter and fry them one at a time. Toss fish strips on to the other side and fry until golden brown. Serve hot with tartar sauce.
- Crispy Coconut Chicken Finger Nuggets
- Chicken breasts — 1 pound
- Eggs — 3
- Coconut flour — ¾ cup
- Coconut milk — ¼ cup
- Garlic powder — ¼ tsp
- Shredded coconut — ¾ cup
- Sea salt — ¼ tsp
- Black pepper — ¼ tsp, freshly ground
- Onion powder — ¼ tsp
Cut the chicken into thin strips or fingers. Beat the eggs in a bowl. Add coconut milk into the egg mixture; whisk well until you get a smooth blend. In another bowl, add shredded coconut, coconut flour, onion powder, garlic powder, black pepper, and sea salt. Mix well and ensure the coconut flour does not form any lumps.
Heat coconut oil in a skillet at medium heat. Start coating the chicken with the batter. Coat it with the flour mixture first, then the egg mixture, and finally coat it with the flour batter.
Add the chicken pieces, one at a time, to the hot oil in the skillet. Serve hot with balsamic dip.
- Fried Honey Banana
- Banana — 1, sliced
- Coconut oil — 2 tbsp
- Honey — 1 tbsp
- Cinnamon — to taste
Put ¼-cup warm water and honey in a bowl; mix well. Place a skillet at medium heat and heat coconut oil in it. Add banana slices into the hot oil. Fry the slices for two minutes; toss them to the other side and fry for another two minutes. Take out the slices from the skillet and place it nicely on a serving dish. Garnish it with honey mixture and cinnamon and serve hot.