YOU’LL soon be frying foods like a pro with these timely pointers.If you don’t have a deep-fat fryer or electric fry pan with a thermostat, you can use a kettle or Dutch oven together with a thermometer so you can accurately regulate the temperature of the oil.Always follow the oil temperature recommended in recipes. If the oil is too hot, the foods will brown too fast and not be done in the center. If the oil is below the recommended temperature, the foods will absorb oil and taste greasy.To avoid splattering, carefully place foods into the hot oil and never add any liquids to hot oil.Don’t overload your fryer. You’ll have better results if you fry in small batches.To keep fried foods warm until the entire recipe is cooked, drain fried foods on paper towel, then place on an ovenproof platter. Cover loosely with foil and place in a 200° oven.