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.
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.