Why the oil is foaming when you fried cashew?

- High moisture content in the cashews: Water can cause oil to splatter and foam when heated, so it's important to make sure that the cashews are dry before frying.

- Too high of a frying temperature: If the oil is too hot, it can cause the cashews to cook too quickly, releasing water vapor that can cause the oil to foam.

- Overcrowded pan: If there are too many cashews in the pan, they won't have enough room to cook evenly and can release moisture that will cause the oil to foam.

- Type of oil: Some oils are more prone to foaming than others. For example, vegetable oil and canola oil are less likely to foam than olive oil.

To prevent oil from foaming when frying cashews, try the following tips:

- Dry the cashews thoroughly before frying.

- Use a deep, heavy-bottomed pan for frying.

- Heat the oil over medium heat.

- Add the cashews to the pan in a single layer.

- Adjust the heat as needed to maintain a steady temperature.

- Fry the cashews until they are golden brown.

- Drain the cashews on paper towels to remove excess oil.