Want Crispy Veggies? Here's What You Must Do Before Frying

Everyone knows how to make fries, but not everyone knows how to make them crispy. One of the simple and surprising methods to upgrade fried vegetables is soaking them in salt water before the frying process. This technique, common in professional kitchens and known mainly to chefs, creates a crispy and impressive result, enhancing the texture and flavor of the vegetables.

When vegetables are soaked in salt water, several processes occur that affect the final result. Firstly, the salt helps release excess moisture from the vegetables. Less surface moisture means more efficient frying, where the oil focuses on creating a crisp crust rather than dealing with water evaporation.

Secondly, the salt acts as a natural seasoning that penetrates deep into the vegetable during the soaking. This results in a more balanced taste, as the saltiness is not just on the surface but well integrated throughout the vegetable.

Additionally, salting helps stabilize the external structure of the vegetable.

When frying vegetables soaked in salt water, a slightly firm coating is formed that helps maintain their shape and prevents excessive softening.

To apply the method, cut vegetables (such as potatoes, eggplants, or zucchinis) to the desired size and soak them in a bowl of salt water for 20-30 minutes.

After soaking, it's important to drain the vegetables and dry them well with absorbent paper to prevent oil splatter while frying.

This method is particularly suitable for vegetables that naturally release a lot of moisture or tend to absorb oil. Thanks to it, vegetables turn out crispy on the outside and soft on the inside, with a rich and precise flavor.

Soaking vegetables in salt water is another example of how a simple technique can upgrade homemade dishes and give them the quality of a professional kitchen. The perfect result makes this technique worth every moment of investment.