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The Secret To No-Stick Frying

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Frying isn’t for the fainthearted. After all, it’s hot, bubbling oil. One minute you’re trying to avoid second-degree burns, the next, your fish sticks are stuck to the basket.

Thankfully, London’s Zoe Adjonyoh offers an easy-peasy way to keep your fritters from fusing in her inaugural cookbook, Zoe's Ghana Kitchen. When deep frying, dip your spoon, tongs, or fry basket in the hot oil before picking up your food. The batter will slide right off into the oil, rather than sticking.

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And don’t forget: a clip-on thermometer is your best bet to frying at the correct temperature. No thermometer? No problem. Stick the handle of a wooden spoon into the hot oil, and it will bubble when hot enough.

Now all you need to worry about is splattering.

Frying Fundamentals

Deep Frying Without Fear

Deep Frying Without Fear by Marian Bull

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The Do's and Do Not's of Shallow Frying

The Do's and Do Not's of Shallow Frying by Riddley Gemperlein-Schirm

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How Many Times Can You Reuse Your Frying Oil?

How Many Times Can You Reuse Your Frying Oil? by Sarah Jampel

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What's the Best Oil for Frying?

What's the Best Oil for Frying? by Elana Carlson

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How to Get the Smell of Frying Out of Your Kitchen
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How to Get the Smell of Frying Out of Your Kitchen

Time To Fry Solo

How to Tempura Anything

How to Tempura Anything by Caroline Lange

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Clam Cakes, my Rhode Island style

Clam Cakes, my Rhode Island style by Sagegreen

Homemade Cannoli

Homemade Cannoli by Emiko

Julia Turshen's No-Freakout Fried Chicken

Julia Turshen's No-Freakout Fried Chicken by Ali Slagle

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Coconut Curry Puffs
Coconut Curry Puffs
Lumpia (Filipino Egg Rolls)

Lumpia (Filipino Egg Rolls) by Madeline Hall

General Tso's Cauliflower

General Tso's Cauliflower by Sarah Jampel

How to Make Mozzarella Sticks Better Than the Snack Bar's

How to Make Mozzarella Sticks Better Than the Snack Bar's by Sarah Jampel

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Frybread

Frybread by Erin McDowell

What are your favorite tips for deep-fried success? Let us know!