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During the ancient Roman era, food was primarily fried in olive oil. From the past we know an ancient recipe similar to the current Carnival “frittelle” called “frictilia. Most of the Roman population ate their midday meal and various snacks by the street, buying from various stalls or from semi-open places close to the roads. These shops sold various fried foods, such as omelettes, pancake and rolls.
When it comes to deep frying, it is important the ratio of oil to ingredients is five to one. This is to avoid drops in temperature. The oil doesn’t have to reach the smoke point.
Foods that need to be deep fried must be dried well externally to prevent temperature when it comes into contact with oil.
Match crunchy fried foods with creamy slightly acidic sauces or acidic vegetable paté for delicious combination. Ghisanativa is a perfect tool for frying.