Measure how much oil is remaining after frying. The difference between that and 1 c is close to how much was retained in the completed product. The amount drained from the product, eg setting it on paper towels to absorb excess oil is probably minimal, maybe a tsp?.
Does anyone know how to calculate the calories and fat used in frying into a recipe. I could list 1 cup of oil in the ingredients, but 1 cup is not eaten. I made egg rolls yesterday that were delicious and want to calculate the nutritional info. Any suggestions?
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