Preparation and Care of Frying Fat

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
Properly fried doughnuts absorb about 2 ounces fat per dozen. Therefore, frying fat should be of good quality and properly maintained; otherwise, the quality of the doughnuts will suffer. Observe the following guidelines for care of frying fat:

  1. Use good-quality, flavorless fat. The best fat for frying has a high smoke point (the temperature at which the fat begins to smoke and to break down rapidly).

    Solid shortenings are popular for frying because they are stable and because they congeal when the doughnuts cool, making them appear less greasy. However, such doughnuts can have an unpleasant eating quality because the fat does not melt in the mouth.

  2. Fry at the proper temperature. Using too low a temperature extends frying time, causing excessive greasiness.

    If you do not have automatic equipment with thermostatic temperature controls, keep a fat thermometer clipped to the side of the frying kettle.

  3. Maintain the fat at the proper level in the fryer. When additional fat must be added, allow time for it to heat.
  4. Do not fry too many doughnuts at a time. Overloading will lower the fat temperature, will not allow room for expansion of the doughnuts, and will make it difficult to turn them over.
  5. Keep the fat clean. Skim out food particles as necessary. After each day’s use, cool the fat until it is warm, strain it, and clean the equipment.
  6. Discard spent fat. Old fat loses frying ability, browns excessively, and imparts a bad flavor.
  7. Keep the fat covered when not in use. Try to aerate it as little as possible when filtering.