Deep Frying Outdoors: Is It Safe?

Deep frying is messy, smelly, and can heat up your kitchen. Taking the process outdoors is a great solution, but is it safe? The short answer is yes, as long as you take certain precautions. You'll need a stable, heat-proof surface away from children and animals, and make sure you're not frying in the rain or under an overhang. You'll also want to keep a fire extinguisher handy and wear safety glasses.

Safety precautions

Using a deep fryer outdoors is a great way to enjoy your favourite fried foods without having to deal with the mess and smell inside your home. However, it's important to take some safety precautions to ensure that you're doing it safely. Here are some detailed safety instructions to follow when using a deep fryer outdoors:

• Choose an open , well-ventilated area that is away from any flammable materials, such as a wooden deck or fabrics. Make sure you are not under any roof or overhang where the smoke or fumes can accumulate.
• Set up your deep fryer on a stable, heat-proof surface to prevent accidents. Keep it away from playing children and pets that could accidentally knock it over.
• Always use a deep fryer with a lid to prevent oil splatter and to protect the oil from rain or other elements.
• Be cautious when filling the deep fryer with oil. Do not overfill it, as this can cause oil to spill over when food is added or when it bubbles.
• Ensure that the food you are frying is completely thawed and patted dry before placing it in the hot oil. Frozen foods can cause oil to splash out of the pot suddenly.
• When frying, wear long gloves and safety glasses to protect yourself from hot oil splatters.
• Use a deep-frying thermometer to monitor the temperature of the oil. The ideal temperature for outdoor deep frying is between 375 F and 400 F. If the oil exceeds 400 F, reduce the flame.
• When adding food to the hot oil, lower it slowly and carefully. Take your time to avoid splattering.
• After removing the food from the oil, place it on a drying rack with a baking sheet underneath to drip-dry and cool.
• Allow the oil to cool completely before attempting to move or transfer it. This can take several hours, so keep people and pets away from the pot during this time.
• Properly dispose of used oil. If you're reusing the oil, store it in a sealed container and keep it away from heat and sunlight.
• Always have a fire extinguisher nearby in case of any accidents or fires.
• If you're using a gas deep fryer, ensure that the gas valve is completely shut off when you're finished cooking, and double-check that the burner is off.

Choosing a location

When choosing a location for your outdoor deep fryer, there are several important factors to consider to ensure safety and convenience. Here are some guidelines to help you select the best spot:

Choose an Open and Safe Area

Select an open area that is free of any flammable materials or surfaces. Concrete surfaces are generally safer than wooden decks. Make sure you are not under any roof, overhang, or structure that could catch fire in case of an accident. Keep the fryer away from playing children or pets that could accidentally knock it over. It is also important to maintain a safe distance from water sources, as water and oil can create a hazardous combination.

Select a Stable and Heat-Proof Surface

Place your deep fryer on a stable and heat-proof surface that can withstand high temperatures. This is crucial to prevent any accidental spills or tip-overs. A driveway or patio can be an ideal location, as spilled oil won't be as much of a concern as it would be on a lawn or other porous surface.

Consider Proximity to Your Home

While you want to be away from your home to minimise the risk of fire, you also want to be close enough to easily access the food you are preparing and any necessary utensils or equipment. If you are using a portable deep fryer, ensure you have a stable table or stand to place it on.

Be Mindful of Weather Conditions

Always check the weather forecast before setting up your deep fryer outdoors. Avoid frying in rainy or windy conditions, as these can affect the performance of your fryer and potentially cause safety hazards. High winds can blow hot oil, creating a dangerous situation. Additionally, frying in the rain can lead to oil contamination and affect the quality of your food.

Ensure Proper Ventilation

Even though you are cooking outdoors, it is important to maintain good ventilation to minimise the buildup of fumes. Choose an open space with plenty of airflow to prevent the concentration of gases produced by the deep fryer. Proper ventilation will also help reduce odours and keep the cooking area more comfortable.

Have a Fire Extinguisher Handy

As a safety precaution, always keep a fire extinguisher nearby when deep frying outdoors. This will enable you to quickly address any potential fires or flare-ups. Ensure that you know how to use the fire extinguisher properly and that it is easily accessible in case of an emergency.

By following these guidelines, you can choose a safe and suitable location for your outdoor deep-frying adventures. Remember always to prioritise safety and take the necessary precautions to minimise any potential risks associated with deep frying.

Setting up the fryer

Choose a safe location for your fryer, away from children and pets, and on a stable, heat-proof, non-flammable surface, such as a driveway or concrete area. Avoid setting up under any roofs or overhangs, and ensure the area is well-ventilated and free from fabrics or other flammable materials. Keep a fire extinguisher nearby as a safety precaution.

If using a gas fryer, ensure the burner is level and fully supported, and carefully attach the regulator to your propane tank, making sure it is tight and fits properly. If your fryer has a built-in thermometer, you can use this to monitor the oil temperature; otherwise, use a stainless steel probe thermometer with heatproof gloves. Safety glasses are also recommended.

For electric fryers, ensure you have access to an outdoor power outlet. If you don't have one, consult an electrician to install one for you.

Before frying, prepare your food and ensure it is completely thawed and patted dry to avoid oil splatters. Fill the fryer with oil, ensuring it is at the appropriate level to submerge the food without spilling. Peanut oil is considered the best for deep frying, but canola oil is a cheaper alternative.

Once you have finished frying, allow the oil to cool completely before disposing of it or storing it for reuse.

Preparing the food and oil

Choose the Right Oil:

The best oils for deep frying are those with a neutral flavour and a high smoke point. Examples include vegetable, peanut, sunflower, canola, rice bran, olive, coconut, avocado, and palm oil. Avoid using oils with a low smoke point like olive oil, butter, or shortening, as they can fill your kitchen with smoke and impart a strong taste to your food.

Amount of Oil:

Fill your deep, heavy-bottomed pot about one-third to halfway full with oil. This will ensure your food is completely submerged during cooking, promoting even cooking. Leave a few inches at the top of the pot to avoid the oil boiling over when you add the food.

Prepare the Food:

Bring the food to room temperature before breading and frying. Pat the food completely dry to avoid excess moisture, as this can cause the oil to spit, creating a messy and potentially dangerous situation. You can fry foods like potato chips, French fries, donuts, and chicken wings as-is, or coat them with a flour dredge, breading, beer batter, or tempura for extra crunch.

Oil Temperature:

Maintain an oil temperature between 350°F and 375°F. Use a deep-frying thermometer or an instant-read thermometer to monitor the temperature. Adding cold food or overcrowding the pot can cause the oil temperature to drop, so let the oil come back to the desired temperature between batches.

Add the Food:

Once the oil reaches the target temperature, gently lower the food into the hot oil using tongs or a spider. Be careful not to overcrowd the pot, as this can cause the temperature to drop. Turn and flip the food occasionally to ensure even cooking.

Check for Doneness:

Most fried foods are done when the outside turns golden brown. For delicate batters like tempura, look for visual cues like bubbles around the food, which indicate escaping moisture. Use a meat thermometer to ensure foods like chicken are fully cooked and safe to eat.

Remove the Food:

Use a slotted spoon, tongs, or a spider to transfer the fried food to a paper towel-lined sheet tray to absorb excess grease. Then, move the food to a wire rack to allow air circulation and prevent the crispy crust from becoming soggy.

Remember to stay organized, reset your station between batches, and keep warm any finished batches in a low oven until ready to serve.

Cleaning the fryer

Before cleaning the fryer, it is important to shut off the gas flow and ensure the burner has no flame. Allow the fryer and oil to cool down completely. This will take many hours, so keep people and pets away from the fryer while it cools.

Once the fryer is cool, carefully pour the oil into a clean container. The jug the oil came in usually works well. If your fryer has a drain valve at the bottom of the pot, use it. If not, carefully lift the pot and pour the oil into the jug for reuse. A food-grade funnel will make this easier.

Next, remove the frying basket and soak it in a sink full of hot water and a few drops of dish soap.

Now it's time to clean the frying basin. Use a damp paper towel or sponge to wipe down the basin, removing any caked-on bits. If there are stubborn bits of food or grease, use a non-stick pan scraper or a plastic putty knife to remove them.

Fill the basin with water up to the maximum oil line and add a few drops of dish soap. Plug the fryer back in, turn it on, and bring the soapy water to a boil. Allow it to boil for 10 to 15 minutes, and up to 30 minutes if it's very dirty.

While the soapy water is boiling, wash and rinse the frying basket. Once the water has boiled, turn off the fryer, unplug it, and let the water cool for about 30 minutes. Then, dump out the water and rinse the basin with warm water.

Finally, rinse and dry the frying basket, and reinsert it into the appliance. Wipe down the exterior of the fryer with a damp cloth or paper towel.

Tips for Cleaning and Maintenance:

• Keep track of how many times you reuse the oil and change it as needed. Oil can typically be reused three to four times before disposal.
• Always check for signs of rancid oil, such as a foul odour, cloudiness, a dark colour, or foam on the surface.
• To remove grease spills, pour baking soda on the oil to absorb it, then remove with a spatula and dustpan.
• Do not pour oil down the sink drain. Instead, dispose of it in a sealed container or find a restaurant that accepts used oil for recycling.
• For a deeper clean, fill the fryer with soapy water to two-thirds of its capacity, turn it on, and let it stay hot for 20-30 minutes. Then, scrub the interior, drain, rinse, and dry.
• Keep the fryer away from water. Do not mix water with oil, especially hot oil, as this can be dangerous.
• Always be cautious when moving hot oil and ensure your path is unobstructed.
• If you burn yourself with hot oil, do not run the burn under cold water. Let the burn cool, then flush it under lukewarm water. Wrap the burn in gauze and treat as usual.

Frequently asked questions