7 Healthy Deep­Frying Recipes UsingCoconut Oil5

Coconut oil contains healthy saturated fats that offer several health benefits. Therefore, you must

replace your vegetable oil in the kitchen pantry with coconut oil as a healthy cooking medium.

Coconut Oil for deep­frying

At room temperature, coconut oil obtains a solid state; hence, you can use it for deep­frying even

during winters ( 7 Healthy Deep­Frying Recipes Using Coconut Oil ). The oil melts at a

temperature equal to 76°F, thus in can be used in extreme summer conditions as well. In addition,

the smoking point of coconut oil is as high as 350°F; thus, it is the best cooking medium when you

are deep­frying because it will provide healthy nutrition to your body.

1. Fried Chicken

Ingredients

Chicken breasts – 1 ½ pounds, boneless and skinless, cut into thin stripsButtermilk – 3 cups

Black pepper powder – 1 tablespoonSalt – 2 tbspGarlic powder – 1 tspPaprika – 1 tspCayenne Pepper – ¼ tsp

For coating:

Flour – 3 cupsBaking powder – 1 tbspCoconut oil – covering ¼ to ½ inch of pan

Mix buttermilk, pepper, salt, paprika, cayenne pepper, and garlic powder in a bowl, two hours prior

to cooking chicken. Add chicken to the mixture and marinate for 2 hours or above in the fridge. Mix

baking powder and flour in a bowl.

Heat a pan at 325 degrees; add coconut oil. Take out one piece of chicken, coat it with the flour

mixture and put in the hot oil. Cook for five to seven minutes, or until the chicken turns golden

brown. Toss the chicken and cook on the other side. Repeat the process for the other pieces of

chicken as well. Serve hot

2. Korean Fried Cauliflower

Ingredients

Coconut oil – 2 quartsCornstarch – ½ cupAll­purpose flour – ½ cupSesame seeds – 1/3 cups, toastedBaking powder – ½ teaspoonKosher salt – 2 tspCoconut flakes (unsweetened) – 1/3 cupVodka – ½ cupCauliflower head – 1, one­inch floretsCold water – ½ cup

Soy sauce – 1 tbspScallions – 4 or 5, finely sliced

Heat coconut oil in a deep fryer at 350°F. Meanwhile, add flour, cornstarch, baking powder, kosher

salt, and sesame seeds in a bowl; whisk well until a smooth blend. Add vodka and water to get a

good batter. Add the cauliflower. Lift the pieces one by one and put into the hot oil. Toss the

cauliflower on to its other side for deep­frying.

Cook for 6 minutes or until golden brown. Drain excess oil by transferring the cauliflower on a

paper napkin. Add salt seasoning, scallions, and sesame seeds to serve.

3. Coconut Shrimp

Ingredients

Shrimps – 12, jumbo sizeAll – purpose flour – 1 cupBeer – 1 cupCoconut oil for fryingCoconut flakes – 2 cups, dividedPaprika – to garnishSugar – 2 tablespoonsSalt – ½ teaspoon

Prepare the batter by mixing flour, beer, coconut flakes (1/2 cup), salt and sugar in a large bowl.

Cover the batter and marinate for an hour. Peel and devein the shrimps but do not discard the tails.

Heat coconut oil at 350°F.

Sprinkle paprika on the shrimps and coat it with the batter. Fry the coated shrimp for 2 or 3 minutes;

toss it to the other side when one side becomes golden. Drain the excess oil using a tissue. Serve hot

with marmalade dip sauce.

4. Parsnip and Carrot Crisps

Ingredients

Parsnip – 1Carrot – 1Coconut oil – 1 tspPaprika – to garnishCinnamon powder – to garnish

Prepare the oven by heating it at 350°F. Toss the peeled parsnip and carrot in coconut oil and roast.

Flip the vegetables to their opposite side; avoid burning them. Garnish with cinnamon powder and

paprika and serve.

5. Paleo Fish and Chips

Ingredients

Cod – 1 pound, wildCoconut oil – 2 cupsAlmond flour – 1 cupOrganic Eggs – 2Sea salt – 1 tspCoconut milk – ½ cup1 lb wild caught cod (where to buy wild caught cod)

Put eggs, almond flour, coconut milk, and sea salt in a blender. Stir well until you get a smooth

blend. Cut the fish into thin slices or finger strips. Heat coconut oil in a skillet at a temperature of

350°F over medium heat. Coat the fish strips well in the batter and fry them one at a time. Toss fish

strips on to the other side and fry until golden brown. Serve hot with tartar sauce.

6. Crispy Coconut Chicken Finger Nuggets

Ingredients

Chicken breasts – 1 poundEggs – 3Coconut flour – ¾ cupCoconut milk – ¼ cupGarlic powder – ¼ tsp

Shredded coconut – ¾ cupSea salt – ¼ tspBlack pepper – ¼ tsp, freshly groundOnion powder – ¼ tsp

Cut the chicken into thin strips or fingers. Beat the eggs in a bowl. Add coconut milk into the egg

mixture; whisk well until you get a smooth blend. In another bowl, add shredded coconut, coconut

flour, onion powder, garlic powder, black pepper, and sea salt. Mix well and ensure the coconut

flour does not form any lumps.

Heat coconut oil in a skillet at medium heat. Start coating the chicken with the batter. Coat it with

the flour mixture first, then the egg mixture, and finally coat it with the flour batter.

Add the chicken pieces, one at a time, to the hot oil in the skillet. Serve hot with balsamic dip.

7. Fried Honey BananaIngredients

Banana – 1, slicedCoconut oil – 2 tbspHoney – 1 tbspCinnamon – to taste

Put ¼­cup warm water and honey in a bowl; mix well. Place a skillet at medium heat and heat

coconut oil in it. Add banana slices into the hot oil. Fry the slices for two minutes; toss them to the

other side and fry for another two minutes. Take out the slices from the skillet and place it nicely on

a serving dish. Garnish it with honey mixture and cinnamon and serve hot.