Most of us own a few frying pans, and they’re the kind of utensil that gets used almost every day. Despite this, most of the “frying” we do is actually sautéing, which is different from what we think of as “fried food.” Frying in oil — whether it’s a half-inch for shallow frying or a…
Adding a Carrot Makes for Better Fried Food
This clever carrot hack comes to us from acclaimed cookbook author Adeena Sussman. In an Instagram reel, she describes it as an old trick used by North African cooks. She simply puts a whole, uncut carrot (or half a large one) into the pan as the oil heats up, and leaves it in while frying her latkes or other foods.
So, what’s happening here, and why does it work? As food cooks, bits of breading, batter, seasoning, or potato collect against the sides of the carrot, which keeps them from getting into your food. The carrot, because of its density, also helps moderate the oil’s temperature, acting as a thermal mass to prevent temperature swings as food enters and leaves the pan. This is particularly helpful on electric cooktops, where burners cycle on and off to maintain temperature.
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The Carrot Trick Protects Against Burning
The biggest benefit of using a carrot is that it helps protect your oil from breaking down. Those floating bits gradually burn, which degrades the oil and reduces its quality. Aside from the cost of replacing that oil, anyone who’s ever worked a restaurant fryer will tell you that food browns (and eventually burns) — faster as the oil breaks down.
By moderating the oil’s temperature and slowing its deterioration, a carrot reduces the risk of burning your food. Your oil will eventually break down and need to be safely disposed of, but this trick will help it last longer, allowing you to get a few more uses out of it.
