Hands down, some of the most commonly asked questions I receive is about frying. What oil do I use? How do I fry ? How do I get my foods thoroughly cooked, crisp and golden in color without burning it? Do I use; vegetable oil, lard, canola oil, or olive oil when frying ? What is my secret? With the holiday season knocking at our doors, I thought It be best to clarify the answer to this big question.
I always fry using La Spagnola Vegetable and Olive Oils Blended Oil. You may have noticed La Spagnola’s large tracker trailer trucks pulling in and out of Gorton’s packing plant here in Gloucester on Roger Street. The big joke in our family is that I use so much of this product throughout the year, that I too should make arrangements with the La Spagnola Company, and like Gorton’s request to have weekly home deliveries of their product delivered right to my door step. I use it when frying, chicken, steak, fish, Arancini, Italian Donuts, Pinulata,…ect. It simply doesn’t matter what I am frying, it matters that when I am frying I only use this product. Why? … because without fail it always gives me the best end results of perfection!
Get to the market look for the large bright yellow gallon jug, usually located on the bottom shelf in the oils section, and stock up for the holidays. I know I will be stocking up, after all, I am Sicilian…and we Sicilians are known to do a lot of frying during the holiday season!
Don’t forget to send your Sista Felicia Recipe photos in to GMG and join the GMG FOB Cooks club! I will personally post them once per week.
Good Morning Gloucester 