Crispy fired items?

Question

How do I keep fried items, such as won tons, crispy (and hot) when I have several dozen to make? Plz help...

Answer 1

In a HOT oven, we do that all the time, and we do it with everything from won tons to spring rolls to pot stickers to, well you name it!!!......IF THE FOOD WAS COOKED (read: fried)AT THE PROPER TEMPERATURE, 375F and immediately put into a 325F oven, you have about 20 minutes of "safe" time to do another batch or two......and if they start becoming "limp", just throw them into a skillet and re-crisp them........but, like I say, in 20 minutes, you should have at least 2 more batches (if not 3) to keep everything hot and crispy.......and remember, if you're doing a more substantial food (such as egg rolls, like the frozen kind) make sure that the oil is at 400F, as when you add the partially frozen egg-rolls to the oil, you'll have a dramatic drop in temperature, which can result in soggy, greasy, egg-rolls (I'm just using egg-rolls as an example here.....) Try the methods that everyone listed here, and see which works best for you.....I usually am feeding anywhere from 10 to 20 at a time (this is cocktail time at our house, three times a week) and we serve edamame (soy beans, pan fried in sesame oil and garlic and salt) chicken gyoza (pot stickers) and spring rolls (chicken-lemongrass-garlic and chicken-coconut-curry) and that's enough to nosh on till dinner time.....Enjoy, and good luck!!

Christopher K.

Answer 2

drain them on paper kitchen towels to remove excess oil then put then in a tin lined with more paper towels and put the whole lot in the oven (mod temp ~ 150 - 180 decrees)

We do this with chips at home as our fryer will only do enough for 2.5 people and there are 4 or 5 to feed usually.

Answer 3

keep it on a draining rack on the counter. whatever you do, DO NOT PUT IT IN A HOT OVEN!!! when the gas in your oven burns, it creates water vapor, and water is the sworn enemy of fried foods. just keep it on a draining rack over a sheet pan next to the stove

Answer 4

Low oven,150-200, on paper towels (to absorb the grease, on a cookie sheet,(to hold a lot), uncovered so you don't steam them........this works well for quite a while.