Researchers at the University of Illinois have developed a method for making french fries that uses less oil while maintaining crispiness and taste. The technique combines traditional frying with microwave cooking, reducing the amount of fat absorbed during preparation.
The findings, published in Current Research in Food Science and The Journal of Food Science, address the challenge of creating healthier fries without sacrificing quality. Lead author Pawan Singh Takhar noted that consumers often choose taste over health, and the high oil content in fries contributes to their appeal but also adds calories.
During conventional frying, water in potato pores initially prevents oil absorption, but as water evaporates, oil enters the food. Microwaving cooks from the inside out, but alone produces a mushy texture. By frying briefly to achieve a crispy exterior and then microwaving to finish cooking, the researchers reduced oil uptake.
“We propose to combine the two methods in the same device. Traditional heating maintains crispness, while microwave heating reduces oil consumption,” the study states. The resulting fries are said to taste and feel like regular fries but contain less fat.
However, the custom-built microwave fryer used in the study is not yet available for home use, meaning it may be some time before consumers can replicate the method in their own kitchens.
