Choose the right pot
Small and shallow pots will not work here; you will require a pot that’s deep, heavy-bottomed and big to accommodate both the large quantity of oil and the food you will be frying. This will ensure that hot oil will not splatter on you as you cook.
Just enough to submerge your foods, which is about a third or even half of the way full. This gives enough room in your pot for when the oil rises and ensures there isn’t any spillover!
Always use a thermometer
A thermometer (preferably one that you can clip to the edge of the pot) is an indispensable tool when it comes to frying. After all, the oil needs to reach the proper cooking temperature before you can add food to it. It is also important to note that the oil temperature drops when food is added to the pot, so it’s important to a) cook in batches so as to not crowd the pot, and b) be sure that the oil climbs back up to its cooking temperature before frying your next batch.
Get the proper tools
To insert and retrieve foods, you need to have the correct utensils, particularly ones with long handles. This includes long tongs, a slotted spoon or a spider to carefully place your foods in the oil and scoop them out afterwards.
When cooking with hot oil on the stovetop, this is certainly not the time to multitask! The chances of injury or a grease fire are very much real, so be sure to focus only on the task at hand.
Not a fan of the deep-fry method? Here are a few recipes that are crisp and tasty, minus the oil!