basics
Deep pots, pans and woks are ideal deep fryer stand-ins.
Use a deep pot or wok to avoid overflowing or splashing oil.
USE OILS WITH A HIGH SMOKE POINT, SUCH AS CANOLA OR PEANUT OIL, THAT DO NOT RELEASE DANGEROUS CHEMICALS AT DEEP FRY TEMPS.
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Fill your heavy saucepan, stockpot or Dutch oven about ⅓ to ½ full with Hy-Vee vegetable oil. Heat to the temperature your recipe specifies, checking with a thermometer.
• Fill pots ⅓ to ½ full with oil. • Pat wet foods dry with a paper towel before frying. • Stay in the kitchen while hot oil cooks. • Keep the kitchen a kid-free zone while deep frying. • Remove lid with spoon or tongs (handle will be hot). • Always deep-fry in small batches and lower ingredients into the oil carefully. • Keep flammable objects and substances at a safe distance. • Oil and drains are not compatible; let oil cool before disposing in trash.
Ensure food is fully cooked using a deep fry thermometer.
Use tongs or a slotted spoon to safely handle hot fried foods.
Let food cool and drip off any excess oil by letting it rest on a drying rack.
Batter Up! Test different batter mixes from Hy-Vee to find your favorite recipe for deep fried foods.
Set up a cooling station next to the stove to easily transfer foods from the fryer. Place food on a drying rack so excess oil can drip off.
Combine dry and wet batter ingredients (in the order of the recipe) in a medium to large bowl. Pick a bowl with a large enough rim in which to easily place or dip foods in to coat.
Dip, flip and dunk food items in batter. Completely cover and coat food evenly for the best—and tastiest—results.
Lower foods into oil slowly with a slotted spoon or tongs to keep hands away from any splashes. Fry foods until golden brown or as desired. Routinely turn to ensure even cooking.
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