Deep Frying Without Oil: Is It Possible?

Deep fryers are a popular kitchen appliance used to cook a variety of foods, from samosas to French fries. They work by completely submerging food in hot oil, which requires a large amount of oil to be used—often several gallons. The type of oil used is important, as it impacts the flavour of the food and some oils have distinct flavours that may not suit all dishes. Oils with high smoke points, such as peanut, canola, and safflower oil, are ideal for deep frying as they can withstand higher temperatures without burning. While it is possible to reuse oil, it should be filtered and stored correctly, and discarded if it starts to smell or becomes very dark. Deep fryers can be used without a grill basket, but it is more difficult to remove the food from the oil.

Deep fryers require a minimum amount of oil to function properly

The type of oil used is also important. Different oils have different smoke points, which is the temperature at which the oil starts to break down and produce smoke. Oils with higher smoke points, such as peanut oil, canola oil, and safflower oil, are ideal for deep frying as they can withstand higher temperatures without burning. Additionally, oils with high levels of monounsaturated fats, such as canola or peanut oil, are more heat stable and less likely to break down during the deep frying process.

It is also important to consider the flavour of the oil, as some oils, like peanut oil, impart a distinct flavour to the food. For example, peanut oil adds a rich, nutty flavour, while olive oil has a fruity and robust taste. The cost of the oil is also a factor, as some oils, such as peanut oil or avocado oil, can be more expensive.

To extend the life of the oil and the deep fryer, proper maintenance is key. Regularly filtering the oil to remove food particles and debris will help it last longer. On average, fryer oil should be changed once or twice a week, depending on factors such as the type of food being fried and the temperature at which it is cooked.

Using less oil than recommended can be dangerous

Using less oil than recommended in a deep fryer can be dangerous for several reasons. Firstly, if the oil level is too low, it may not cover the food item being fried, resulting in uneven cooking or raw food. Secondly, using insufficient oil can lead to overheating, as the oil needs to be adequately deep to act as a heat sink and prevent the heating element from overheating. Overheating oil can be hazardous and will burn your food while leaving it raw inside.

Additionally, the type of oil used is crucial. Different oils have varying smoke points, which is the temperature at which the oil starts to break down and produce smoke. Oils with higher smoke points, such as peanut oil, canola oil, and safflower oil, are better suited for deep frying as they can withstand higher temperatures without burning. On the other hand, oils with low smoke points, like extra virgin olive oil, butter, or margarine, are not recommended for deep frying as they can easily burn and pose potential fire hazards.

To ensure safety and the best frying results, always follow the manufacturer's recommendations for the minimum oil level in your deep fryer. Additionally, choose an oil with a high smoke point and neutral flavour, such as canola or vegetable oil. Proper maintenance and care, including regular filtering of the oil to remove food particles, can also help extend the lifespan of the oil.

Oil can be reused several times before needing to be disposed of

To reuse frying oil, it must be strained and stored in a lidded container in a cool, dark place. Once the oil has cooled completely, it should be strained into a clean vessel, such as a glass jar or its original container. It is helpful to use a funnel for this process. The container should be labelled with the date, what the oil was used for, and the number of times it has been used.

There are some signs that indicate when oil should no longer be used. If the oil has become dark or dirty, is smoking before reaching frying temperature, foaming at the top, or has developed a rancid or musty smell, it should be discarded.

It is important to note that frying oil takes on the flavour of what is being cooked in it. For example, oil used to fry fish will likely not be suitable for frying doughnuts next.

When disposing of frying oil, it should not be poured down the sink drain as it can congeal and cause pipe blockages. Instead, it can be solidified and then thrown away, transferred to a closed container and tossed out, or recycled.

Oil should be cooled, strained, and stored in a sealed container

To reuse frying oil, it must be cooled, strained, and stored correctly. Firstly, the oil should be left to cool completely in the frying vessel. Once cooled, the oil can be strained. This can be done using a cheesecloth set in a fine-mesh strainer, or simply with a strainer. The oil can then be decanted into a clean, sealed container, such as a glass jar or its original container. It is helpful to use a funnel during this process. The container should be labelled with the date, what the oil was used for, and the number of times it has been used. It can then be stored in a cool, dark place until it is ready to be reused.

Oil should be disposed of responsibly, not poured down the sink

It can be tempting to dispose of excess cooking oil by pouring it down the drain, but this is a habit that should be avoided. Even if you only dispose of oil in this way occasionally, it can cause problems for your pipes and your wallet.

Why you shouldn't pour oil down the sink

When you pour hot oil down the drain, it may still be in a liquid state, but once it cools, it can solidify and stick to the walls of the pipes. This can cause blockages and funky smells radiating from your kitchen drain. Even oils that don't solidify at room temperature, such as olive oil and canola oil, can coat your pipes because they don't mix easily with water. These oils will fuse with food particles, fats, hair and other debris in your drain, eventually causing a blockage.

What to do instead

• Let your used cooking oil cool and pour it into a resealable container such as a glass jar or coffee can. You can save this oil for recycling or reuse it for cooking while it's still good.
• If you can't find anywhere to recycle your used cooking oil, let it solidify and then throw it in the trash.
• Wipe out your pans with paper towels to soak up excess oil and throw these in the trash.
• If you've already poured oil down the sink, flush your drain with a pot of boiling water, followed by a mixture of baking soda, vinegar and water. Then finish with another pot of boiling water.

Environmental impact

Improper disposal of cooking oil can also cause issues for the environment. When oil is washed down the drain, it travels to the local sewer where it mixes with wastewater and other chemicals, food particles and products that have been flushed. This can create "fatbergs" – giant masses of solid waste that block wastewater flow and affect the water supply.

Recycling

Used cooking oils can be refined into biofuel. Many local recycling centres accept used cooking oil for this purpose, even if you've mixed different types of oil in one container. Search for local recycling centres online to see if they accept used cooking oil and follow their guidelines for storage and separation.

Frequently asked questions