The NewYork Times: by Mark Bittman –
Fried food is probably not on anyone’s lists of healthy eats, but you have to start with this: Fat is good for you.
The long-lived people of Crete might not drink a glass of olive oil a day, but they consume three times as much as we do, and that’s probably more desirable than our misguided notion that the less fat you eat, the better.
There are differences among fats, of course, but with trans-fats in full retreat and lard and butter making comebacks, the whole fat-eating thing is starting to make some sense. Of course, the key word is moderation. You can eat fat as long as it’s high quality and you don’t eat it to the exclusion of plants.
That’s one reason you shouldn’t reject deep-frying at home; I do it about once a month. The second reason is that you know you love it. The third is that it can be fast and easy. The fourth is that you can deep-fry plants. (And anything else.)
Frying is thought of as messy, but this can be mitigated by the simplest of measures: using a pot that is heavy, broad and deep, like a well-made stockpot. Choose this, add a fair amount of oil and the process is simplified and neat.