Now that there are many at-home fryers available, people are deep-frying their favorite treats in the comfort of their own kitchens. But that convenience comes with a cost. If you’re frying often, you can go through oil pretty quickly. Well, we’ve got some fry-tastic news for you.
Yes, it is OK to reuse fry oil.
Here’s how to clean and store it:
① Once you’ve finished frying, let the oil cool. When it’s reached a safe temperature, use a utensil to remove any large pieces of batter that might be left over.
② Place a fine-mesh strainer or cheesecloth (even better if you use both) over the container you plan to store it in and strain the oil. Be careful when pouring, as there might be larger pieces of debris at the bottom of the fryer. Discard those separately.
③ Store the oil in a cool, dry place.
There is no official rule as to how many times you can reuse oil; however, it will break down the more you use it, meaning your fried chicken could end up a soggy mess. If it’s cloudy, has a funny odor or has developed a layer of film on top, it’s time to swap it out for a new batch. Hopefully, this makes your frying even easier—and tastier—than before.