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Are you excited to make latkes, chicken and doughnuts this year, or are you a bit wary of frying at home? If you diligently monitor the oil temperature and keep in mind just a few other points, you’ll find frying is as manageable as any other cooking technique.
All linked products are the test kitchen's recommendations for equipment.
Our frying wisdom is distilled from over 20 years' worth of recipe development; the information below is adapted from our newest book, "The Cooking School Cookbook," a comprehensive reference for every home cook.
To deep-fry is to cook in hot oil deep enough to fully surround the food. To shallow-fry (or pan-fry) is to cook in hot oil deep enough to partially surround the food. Foods are generally halfway submerged in hot fat as they cook and must be turned once to ensure even cooking.
Arm Yourself with the Right Tools
Use A Large Pot
Monitor Oil Temperature
When we fry food, the oil typically is brought to between 325 and 375 degrees before the food is added. The temperature will drop a little when you first add the food to the pot, so we usually increase the heat right after adding the food to minimize the temperature change. Monitor the temperature as you proceed and adjust as needed. If oil splatters onto your stovetop, wipe up any big splatters as you go - the less uncontained oil close to a lit burner, the better.
Fry in Batches
Drain on Paper Towels
Keep Warm in Oven