Pat food dry before frying to reduce oil absorption and achieve a crispier texture.
Maintain the correct frying temperature to minimise oil absorption and prevent soggy food.
Pick a clean cast iron skillet and make sure it doesn't have deposits or burnt food layers, especially, if you are planning to cook batter fritters or snacks dunked in flour.
Use a batter or coating to create a barrier that reduces oil absorption during frying.
Drain fried food on paper towels to remove excess oil and keep it crispy.
Avoid overcrowding the frying pan, which can lower the oil temperature and increase absorption.
Add a pinch of salt to the oil to help reduce oil absorption while deep frying.
Use a deep fryer with a basket to ensure even cooking and less oil absorption.