My neighbor Linda is a fry queen. She uses the same oil for her Sunday chicken fry, then stores it for Wednesday’s sweet potato fries, and finally gives it one last hurrah for Friday’s okra. She strains it through an old t-shirt (don’t tell her I told you) and keeps it in a jar labeled “Liquid Gold.” That oil lives for two whole weeks before she sends it off to the household compost bin. We all think she’s a bit extra, but her okra is the best in the neighborhood.
So, how many times can you reuse oil? The honest, warm answer is: as many times as you treat it with respect. Start with three uses for shallow frying, five for deep frying, and listen to your nose and eyes. Your wallet will smile, your kitchen will smell less like a grease pit, and your food will come out crispy and proud.
Now go forth, fry wisely, and don’t be afraid to let that oil earn its keep.
