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Deep fat frying parsnips/sweet potatoes etc - fat added amount?

Answered on August 19, 2014
Created October 22, 2012 at 5:17 PM

Hi guys...

So I've been using a deep fat fryer full of beef tallow to make fries/chips out of sweet potatoes / parsnips and normal potatoes....

my question is: how much oil/fat is absorbed into the tubers, for example if I did 500g parsnips does anyone know how it changes the starch/fat ratios of the final product (I read somewhere that pre-soaking/boiling will remove some of the starch content too)? I am pre-boiling the veg for 5-10mins then frying at 160c (sometimes 170c) for 5-7mins usually.

thanks

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on October 24, 2012
at 02:15 PM

I don't know. I find deep frying to be wasteful of good fats. And I don't do it enough to keep the fats in a deep frier. I tend to prefer to coat in oil or fat and roast in the oven under a meat source (so it drips additional fat onto the tubers).

Dc8ec73989c7b37c006f2031dd648a61

on October 24, 2012
at 01:48 AM

I use beef tallow.... and nice work thanks for that :)... so what is so bad about regularly eating 160c deep fried parsnips/sweet potatoes/potatoes?.. the "AGEs"?

Ff1dbd6cecad1e69a8234fb2c2c5c5ed

(1409)

on October 23, 2012
at 05:42 AM

Hmmm, this doesn't account for the loss of water in the fries - better weigh the fat before and after....

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on October 22, 2012
at 06:04 PM

What kind of oil do you use? I can try this later this week.

Dc8ec73989c7b37c006f2031dd648a61

on October 22, 2012
at 05:43 PM

ah yeah of course.. I thought of that but don't have anything to weigh it with so was hoping someone had done it haha :)

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1 Answers

3
3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on October 22, 2012
at 05:40 PM

Definately changes the ratio by additional fat. Grab a scale, weigh the fries before you fry and after. The additional weight is added fat.

Good experiment!

Edit: ==============================================================
So according to nutritiondata:

a baked potato (100g) has 97 calories and 0 g fat. French Fried potatoes in vegetable oil (100g) have 319 calories and 17g fat French Fried potatoes in peanut oil (100g) have 260 calories and 15g fat

So it looks like about 15-20g of fat per 100g of potato.

If we wanted to go a bit deeper, 15g of fat per 100g serving means that there are only 85g of potato left that means that the fat is 17.6% of the final product.

Dc8ec73989c7b37c006f2031dd648a61

on October 22, 2012
at 05:43 PM

ah yeah of course.. I thought of that but don't have anything to weigh it with so was hoping someone had done it haha :)

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on October 22, 2012
at 06:04 PM

What kind of oil do you use? I can try this later this week.

Dc8ec73989c7b37c006f2031dd648a61

on October 24, 2012
at 01:48 AM

I use beef tallow.... and nice work thanks for that :)... so what is so bad about regularly eating 160c deep fried parsnips/sweet potatoes/potatoes?.. the "AGEs"?

Ff1dbd6cecad1e69a8234fb2c2c5c5ed

(1409)

on October 23, 2012
at 05:42 AM

Hmmm, this doesn't account for the loss of water in the fries - better weigh the fat before and after....

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on October 24, 2012
at 02:15 PM

I don't know. I find deep frying to be wasteful of good fats. And I don't do it enough to keep the fats in a deep frier. I tend to prefer to coat in oil or fat and roast in the oven under a meat source (so it drips additional fat onto the tubers).

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