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Purdue University scientists have created a healthier alternative to frying with an oil-free fryer that, they claim, still manages to achieve a deep-fried flavor. Their radiant fryer eschews oil for elevated temperatures to create "fried" food with fewer calories and lower fat content.
A demo of the prototype will be performed Wednesday at the Indiana campus by associate professor Kevin Keener, who will be cooking up chicken patties and hash browns in the invention as well as in a traditional fryer for comparison.
In the vein of Shakespeare's rose adage, foodies are left to wonder if no-fry "fried" food will taste as sweet -- and many argue that deep-fried food cannot be dubbed "deep-fried" at all without the fundamental addition of oil.
What do you think about the concept of a no-fry fryer? Spill it in the comments.
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