Successful Frying

Opt for a Large Pot

Always fry in a large, deep pot, like a 5-quart Dutch oven, filled no more than half full to decrease the chance of oil spilling or bubbling over.

Use Neutral-Flavored Oil and Reuse When You Can

Always use oil with a high smoke point or a neutral-flavored oil that can be heated smoke-free for a long time. In the Williams Sonoma Test Kitchen, our first choice is canola oil, but vegetable, corn, peanut, and sunflower oils work well, too. Most oil can be used at least twice for frying. If the oil is murky, discard it in a container; if it is clear, reuse it until murky. When you are done frying the doughnuts, let the oil come to room temperature. Strain it back into its original container using a sieve set over a funnel.

Stabilize the Temperature

Maintaining the correct temperature is crucial to frying doughnuts. To make that easy, invest in a deep-frying thermometer that clips to the side of the pot.