fried foods how much added oil?
Made a recipe for keto fried or baked eggplant with a batter of eggs, parmesan cheese and ground pork rinds. Yummy! BUT I am at a loss to input the amount of oil that actually goes into the recipe itself.
For baked, no problem because I rub the pan with about a tablespoon of oil and all of it is gone after baking.
For frying, I start out with about 1/4 cup olive oil in the pan but after frying the eggplant, most of the oil is still in the pan. So do I weigh/measure oil before and after? The problem is that some of the weight 'after' belongs to bits of egg and crumbs of cheese/rinds as well as any water shed by the eggplant itself.
Any other suggestions on how much oil to add to fried foods? I need an RD!!!
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