Never Burn Latkes Again With This Simple Trick

Lacy, shatteringly crisp potato latkes. The light-as-air crust on a piece of perfectly battered and fried fish. Fluffy, golden buttermilk hush puppies. Shallow frying foods in oil can give you wonderfully delicious results, but it’s not for the faint of heart. You’ve got to get lots of oil hot enough that it won’t soak into what you’re cooking, but not so hot that it will burn. Foods can break down in the oil, clouding it and throwing off its temperature. And there’s the not-so-small risk of sudden (and possibly dangerous) splatter when you stand too close to the pan. 

Luckily, there’s an easy trick that makes shallow frying not only safer, but makes your food turn out even better too. It doesn’t involve a pricy thermometer, a mesh splatter screen, or any equipment for that matter. The secret is something that costs just a few cents. You might even have it in your fridge right now. 

Fry a Whole Carrot With Your Latkes

The secret to safer, better shallow frying is to add a whole carrot to the pan while you’re cooking. Adeena Sussman, author of the cookbooks Sababa and Shabbat, uses this technique when frying latkes and sufganiyot (donuts) for Hanukkah. She credits Kim Kushner, author of The Modern Table and I Heart Kosher, with teaching her the tip.

Why the Carrot Trick Works

Sussman says that adding a whole carrot to the frying pan acts like a magnet for the bits that fall away from foods as they fry. The carrot regulates the temperature of the oil so that it doesn’t burn and cooks more consistently. Think of it like adding bumpers to your lane at the bowling alley: Your food is able to hit the target (cooked through and golden brown) without veering off track unexpectedly. Without the floating bits and the spiking temperature, the frying oil can last longer so you can cook multiple batches. 

How to Fry with a Whole Carrot

Heat a skillet over medium-high heat. Add vegetable or canola oil to a depth of about a half inch. When the oil is hot enough, add a whole carrot to the center of the pan. Add the foods you’re frying around the carrot and cook as directed. No need to turn or swap out the carrot between batches. It can stay there until you are done frying.

Can I Eat the Whole Carrot After Frying?

While most fried foods are delicious, Sussman instructs not to eat the carrot when you’re done frying. It won’t have a good texture or flavor after being left in very hot oil for several minutes. Go ahead and throw it away when you’re done. 

What Can I Fry with a Whole Carrot?

Use this trick for anything you’d like to shallow fry, like fritters, crispy chicken katsu, or fried green tomatoes. We love this tip for frying latkes during Hanukkah, especially if you’re cooking a batch on each of the eight nights or making several batches for a party.

How to Dispose of Frying Oil

To safely dispose of frying oil after cooking, first remove the pan from the heat and let it cool completely. If there is a lot of oil left, pour into a disposable container and freeze until firm, then discard. If there isn’t much oil left, crumple a paper towel, grip it with tongs, and wipe the pan dry before washing.