I came up with a fun way to remember the rules of checking for proper temperature of oil for frying battered foods, without a thermometer in a skillet or pot based on "Goldilocks and the Three Bears" ;-)
If the batter immediately turns golden and raises to the top then the oil is too hot. If you drop a teaspoon of batter into the oil and it sinks to the bottom right away then the oil is too cold. If the batter takes about 30 seconds to rise then the temperature of the oil is just right.
By Deeli from Richland, WA
Dry, cooked on grease can be tough to remove and deep fryers can spatter a lot. This is a page about cleaning grease off a deep fryer.
If everything tastes better deep fried, imagine what it will do to bacon. If you have access to a deep fryer and love crispy bacon, try deep frying it.
Frying oil can often be reused if you follow a few simple steps. This is a page about reusing frying oil.
This is a page about safe oils for deep frying foods. Choosing the safest oil for your cooking needs can be confusing.
