This year, we're making the doughnuts ourselves.
Finally, you’ll need to set up a draining station. That can be a sheet pan withOh, and you’ll need oil, a bottle or two of neutral oil with a high smoke point. Canola works well here, and so does grapeseed, though the latter is pretty expensive.You know the doughnuts are getting there when they're more golden than the oil they're frying in.Let’s pretend you’re deep-frying sufganiyot, the traditional jelly doughnuts of Hanukkah. That’s right: you’re going the extra mile beyond latkes.
Do you raise the heat to get the oil temperature back up? You could, but Yoo doesn’t recommend it. “All that fidgeting, especially for a home cook newer to frying, can cause anxiety and inconsistencies.” Simple! But not exactly precise. The temperature of the oil is so important when frying—too low and things get greasy, too hot and things don’t cook through—so I asked Yoo if he could get nerdy with me. If I were to take my thermometer to the oil when I’m shallow-frying, what temperature should I be looking for?“I would suggest 375,” he answered. It’s harder to retain heat when shallow-frying, he noted, because you have less oil in the pan.
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