We have a deep fryer and that makes it super convenient to fry a batch of turon. And they turn out evenly fried and crispy each time. If you don’t have one, no worries. Just make sure you use enough oil to cover all the pieces completely and that your oil is hot enough. Then flip each one so that each side is a nice golden brown. Also, don’t crowd your pan so that they don’t stick to one another. Patience is key!