Allow the pot and oil to cool down before moving or draining.Be aware that wet food is prone to heavy splattering during deep frying.This allows for oil displacement and splatter containment. Never fill your pot more than 1/3 way full.Never leave your hot oil unattended/make sure you have all your ingredients and utensils ready before you start.Use an oil with a higher smoke point than your cooking temperature. Keep an eye on your temperature while your oil is heating up.Use an infrared thermometer or a stationery clip on. Ideal frying temperature is between 360 F – 375 F.For this recipe I used my Le Creuset French Oven. Select a wide, heavy bottomed pan with tall sides.Know the procedure for extinguishing oil fueled fires ahead of time.
Finally, here are some tips for safe frying: The deliciousness that results is too much for me to resist, so I am extremely cautious when I do fry. Deep frying is a serious business and it’s taken me a long time to get over my fear of frying. This technique is not for the faint of heart.
