How to Fry Without a Deep Fryer

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Your best friend here is a heavy-bottomed pot or a deep skillet. A Dutch oven is basically a deep fryer in disguise.

Why the heavy bottom? It holds heat steady, so your oil doesn’t panic and cool down the moment you drop in food. Even heat means even crunch—no weird soggy spots.

A wok works surprisingly well too. Its sloped sides give you a small pool of deep oil with a wide surface, perfect for tossing in a handful of shrimp or veggies.

Picking the Right Oil (It’s Easier Than You Think)

Don’t overthink this. You want an oil with a high smoke point—think peanut, canola, vegetable, or avocado oil.

Olive oil is lovely, but save it for salads. It burns faster than your patience on hold with the cable company.

Pour in enough oil to reach about one to two inches deep in your pan. That’s it. No need to drown your food like it’s auditioning for a submarine role.