Luckily, when we were reading about the recipe in her book The Seasonal Jewish Kitchen, we came across a great "old-fashioned trick" to solve at least one deep-frying problem: the burning of any pieces that float away from the group, and the consequently bitter oil.
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Amelia writes: "A couple of 2-inch (5-centimeter) chunks of raw carrot added to the frying oil act as magnets, attracting all those little brown bits that might otherwise burn and impart an acrid taste to the oil."
A couple of notes on Amelia's great tip:
It works best if you add the carrots along with the food you're frying. Otherwise, the carrots might shrivel up and burn before whatever you're frying is finished.
You might have to switch out the carrots in between batches of food—again, to avoid burning the carrots and thus defeating the purpose of the tip.
The tip is most handy when you're deep-frying items that have a lot of particulate matter on their exterior—think breaded foods like chicken fingers, croquettes, or mozzarella sticks. That's where you really run the risk of burning particles and where the carrots can truly come in handy.
Ready to put this trick to use?
Use this old trick and your oil (and food) will be less bitter and gunky—which means you can use it for your next round of zengoula, too.
A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.