Deep Frying in Coconut Oil: Helpful Tips

Use coconut oil to fry everything from sweet potato fries to fried chicken to homemade donuts!

Gearing up for that time of year when most of us throw away our New Years Resolutions (that’s right, it’s almost Super Bowl food time!) I thought I would cover some deep-frying basics. Coconut Oil is great for everything from jalapeno poppers to fried chicken, and to get the best food possible, you’ve  got to make sure your oil is hot enough. If you don’t have hot enough oil (a common mistake by home cooks) your food could come out pale and greasy (gross).

The best way is to use a candy thermometer (duh) or a fryer with a heating dial. You will want your oil to be between 325-375 degrees, depending on your recipe. If you don’t have a thermometer or temperature gauge, here’s a neat trick we picked up from Cook’s Country.

How to tell if your coconut oil is ready to fry:

Wait a few minutes. When you think the oil might be ready, drop a small piece of bread (crust removed) or small spoonful of batter into the hot oil.

Too cold:    If nothing happens when you add the bread, the oil is not hot enough. Remove the bread and wait a few more minutes, then try again with a new piece of bread.

Too hot:     If the oil bubbles furiously or the bread browns instantly, the oil is too hot. Take the pan off the heat and wait a few minutes before adding your food.

Just right:  The bread should sizzle and produce tiny bubbles. Add your food!

Hope you find that helpful. Check back closer to the Big Game for more helpful deep-frying tips! Go Niners!

-AM

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14 Comments Post a comment

  1. Cheslee
    May 15, 2012 at 8:22 am

    Ok I have a question I am thinking about using coconut oil in my deep fryer but I have been reading that its not a good idea because you cannot reuse the oil . Is this true?

    • May 15, 2012 at 8:30 am

      You can reuse coconut oil in a deep fryer. When reusing oils it is better to fry at lower temperatures, so just keep that in mind.

  2. Joni Francis
    March 17, 2013 at 1:39 pm

    Can i use unrefined coconut oil in the deep fryer? What is its flashpoint? For how long can I reuse it? Thanks

    • March 18, 2013 at 10:30 am

      Yes, you can use unrefined coconut oil in a deep fryer, 350 degrees for unrefined and about 500 degrees for refined.

  3. Karlien
    April 6, 2013 at 5:09 am

    I made parsnip fries in coconut oil in the deep-fryer yesterday. Before putting the solid coconut oil in the deep-fryer I warmed it in the microwave so it would become liquid, which worked fine. The result was fantastic. But now that the oil has cooled down in the deepfryer, it became solid again. How should I make it liquid again for when I want to fry next? I’m afraid that the fryer will be riuned if I just plug it in.

    • April 8, 2013 at 9:45 am

      Karlien,

      Coconut oil does solidify at about 76 degrees. When you turn your deep fryer on again the oil should liquefy itself again making it easy to deep fry. There should be no issues, but let us know how it turns out :)

  4. Frank Turner
    November 21, 2013 at 9:08 am

    I used coconut oil to deep fry fish last night (for the first time), the fish stuck to the bottom of the pot, never had this problem before with other oils. The temperature was at 350, was using a SS pot. Any advice?
    Thanks

    • November 21, 2013 at 9:29 am

      Frank, we’re sorry the fish stuck. Other than there not being enough oil, about two inches, we’re not sure why this happened. Our team has fried just about everything in coconut oil – hope the next time it works.

  5. Katie
    January 9, 2014 at 2:45 pm

    How do you know when to replace the oil and about how many times can it be reused?

    • January 10, 2014 at 10:10 am

      Katie, Here’s some helpful information regarding when to change your frying oil. http://bit.ly/1dk5Jtt Although it seems there’s not a standard number of times you can reuse the oil, most say you shouldn’t use them past six months, when the smoke point drops, or there is an odor associated with the oil. Hope this helps!

  6. Richard
    March 10, 2014 at 10:25 pm

    Used coconut oil to fry chicken. After frying, we put the oil in a glass bowl. We now have small particles of a white substance floating on the surface. Everything below the surface is a clear liquid. The white substance turns to a liquid when touched. Is the oil safe to use again? If this is normal and safe, how many more times can it be used?

    • March 12, 2014 at 9:59 am

      Richard, coconut oil will solidify at 76 degrees. What you’re most likely seeing is a mixture of the oil and the fat from the chicken. You should be able to get one more time out of the oil. If you don’t feel comfortable, you can always start fresh!

  7. July 21, 2014 at 7:39 pm

    We are trying to make donuts in our Belshaw donut maker. Donuts are not coming out good not rsising as they should and are greasy. I’ve try everything to good them right Not sure you can use coconut oil. We use it cooking chicken , French frys and even kettle corn and works well. Must not be right oil for donuts

    • July 22, 2014 at 10:19 am

      Sorry to hear that Marge. Check to make sure your oil is hot enough. I have used to make donut holes before and they turned out amazing!

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