The problem with water-frying (boiling?) is you can't get to the critical temperature (140C+) for Maillard reactions needed to brown the batter. I am by no mea

The problem with water-frying (boiling?) is you can't get to the critical temperature (140C+) for Maillard reactions needed to brown the batter. I am by no means an expert in food science, but it's something I've wondered for a long time. It'll be great if we never have to throw away used cooking oil (when it isn't consumed of course, like when making fried chickens).