Originally Posted by
ccthomas
I had the Olive Oil hot, thin slices, peeled, flour/cornmeal mixture but the "oil" just kept disappearing. Couldn't get a good golden brown. What did I do so wrong?
it might be that your oil wasn't hot enough. to fry breaded vegies as you describe, i use either peanut oil or canola oil. olive oil has a low burn temperature and smokes before it's hot enough for frying. peanut oil & canola oil are hight burn temps. peanut oil is the highest heat tolerant. i use it in my wok because of that.