Al wrote:

I understand there are some good practices of reducing the impact of
oil on one's health in home fried foods (e.g. Frying with a less
"saturated fat" oil, Frying at a not too high temperature, Using dense
batter - not watery, etc)

Frying at a lower temp seems to encourage absorption of oil.

1. Is there any way to remove absorbed oil in fried foods after they
are fried? Using paper towels helps a bit but it's not enough.

We use pads of newspaper placed under the paper towels. More absorbant
than just paper towels. Letting it sit on a rack is also used.

Is
there some kind of process or product that can say 'aerate' the fried
foods and take away most of the oil absorbed by the fried food? How do
the commerical guys do it - e.g. potato chips are never greasy, frozen
fried food is low in the bad fats

Considering I've had greasy crisps (potato chips) in the US, tempted to
say the 'commercial guys' don't take away any more oil than you can.
Why would you think frozen fried foods are low in 'bad fats'? There are
no laws yet in the US requiring labelling foods as to trans-fat content.
The locally-made tortilla chips we have list total fat, saturated fat
and cholesterol in the nutrition facts section. However, since they are
made with and fried in a mix of oils, including partially-hydrogenated,
there are trans fats too. But not listed separately.



A related question
2. Can mixing water and oil help in reducing oil absorbed by the food
to be fried.

Doubt it. If the water is mixed with the frying oil and heated, it will
boil off before the oil is hot enough to fry properly.


I feel if we have a easy process of removing absorbed oil in fried
foods, then it would be one more best practice to reduce substantially
the amount of oil consumed and hence have a lesser health impact...

Thanks,
Al

The easiest thing to do is not eat a lot of fried foods.