Every May, I have to work at the Greek Fest in my town. And despite the long days, scorching temperatures and demanding customers, I always look forward to it. There's only one reason why: fried loukoumades (Greek koughnuts), eaten hot, straight from the deep fryer.
That's because freshly fried foods are simply incredible—they're special enough to justify the trouble and time it takes to fill a vat of bubbling oil and carefully monitor the sizzling batter for batch after batch. I mean, just look at these Classic French Crullersor Claire Saffitz's recipe for Dessert donuts with sour cream. Who wouldn't want that? But no matter how valuable the results, the waste cannot be avoided: used frying oil, waiting to be treated.
But don't let that stop you from frying at home! Here's what to do with leftover frying oil.
Food photography and styling by Liz Neily
First: Can you reuse frying oil?
This is one of the most common frying questions new bakers ask. The good news is the answer is yes! Frying oil has a longer shelf life than people realize – it can be used several times before you have to throw it away. Reusing oil is the best way to reduce frying waste (and cost).
How to reuse frying oil
To reuse the frying oil, simply drain it and store it in a covered container in a cool, dark place. After you finish frying, let the oil cool completely in the frying pan. Once it has cooled, strain it – ideally using a cloth set over a fine mesh strainer, but just using a strainer itself will work – into a clean container, such as a glass jar or the original container that has entered. It is useful to use a funnel here.
(Note: J. Kenji Lopez-Alt recommends this innovation Gelatin clarification technique to clean used frying oil and extend its life. I haven't tried it yet, but I will fry it next time!)
Next, label the container. It's helpful to include the date, what the frying oil was used for (eg “frying oil”) and the number of times it was used. Then store it in a cool, dark place until you're ready to use it again.
Photography by Rick Holbrook; food styling by Kaitlin Wayne
Just remember that frying oil takes on the flavor of whatever was fried first. Keep this in mind for future frying projects: If you used oil to fry the fish, it probably won't be good for frying next (but you can go the opposite way – frying oil would be fine to fry something tasty).
How many times can you reuse frying oil?
Frying oil can be reused anywhere from two to eight times – it all depends on the type of oil, what you're frying in it, how well you've drained it and more. There is no hard and fast rule when oil is no longer suitable for frying; instead, pay attention to your oil and detect any changes. If it has become dark or dirty; if it smokes before it reaches frying temperature or foams at the top; or if it has taken on a different smell (besides whatever food you fried in it) that is sour or musty, then it's probably time to remove it.
Photography by Rick Holbrook; food styling by Kaitlin Wayne
How to dispose of frying oil
Eventually, the frying oil hits a point where it can no longer be used. When this happens, it's time to remove it, which can be difficult.
First things first: Do NO pour it down your sink drain. Oil can congeal and pool, clogging your pipes and leading to a plumbing disaster.
Here are your options:
Solidify, then trash: There is a product called FryAway that will solidify your oil into a block that can be thrown straight into the trash. Magical! Just spray it on cooled used oil, let it harden, then throw it away. (Note: At King Arthur, we only recommend products that we, as bakers, really love. When you buy through external links on our site, we may earn an affiliate commission.)
Transfer to a sealed container and then discard: Alternatively, you can pour your oil into a resealable disposable container (like the bottle it originally came in), seal it tightly and throw it away.
Recycle it: Depending on where you live, you may be able to recycle your used oil. Use it this handy navigator from Earth 911 to search for recycling points near you or check with local services.
Feeling confident enough to start frying? We have all the recipes you need, including Donuts raised with yeast, Old fashioned cake donuts, Donuts Bread MilkAND Classic French Crullers. And for tips on success, see our previous post: How to fry without fear.
Cover photo by Rick Holbrook; food styling by Kaitlin Wayne.
