Cookbook author Adeena Sussman recently revealed a clever trick on her Instagram account that involves dropping a carrot into your frying oil to save your sanity as you head into prime latke frying season. At first glance, it sounds like a quirky (and sort of strange) addition, but it’s rooted in both tradition and science. Let us explain.
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Sussman also mentions that the carrot isn't good for eating after its done its duty in the hot oil, so just toss it when you're done cooking. In her Instagram post, she also includes videos of her using the trick for frying things other than latkes, so keep this is mind for your frying life in general.
Why Does Adding a Carrot to Frying Oil Work?
But how exactly does this work? We reached out to the experts at America’s Test Kitchen to get the answer. Paul Adams, senior science research editor at Cook's Illustrated, explains that the carrot acts as a sort of edible broom, sweeping up those sailing crumbs so they don't just drift around and scorch. (He notes that there's nothing magically magnetic about carrots in particular—"the same effect will happen with a hunk of rutabaga, banana, or anything else that floats.") It's called the "Cheerios effect." Adams explains: "You know how, when you have a few hoops of cereal left afloat in a bowl of milk, they spontaneously group themselves together into a little raft? They're actually brought together on the surface of the liquid by a physical phenomenon and it happens during deep-frying too," he says. "When bits of potato float free from a frying latke, surface tension on top of the oil causes them to naturally move towards anything else that's floating in the oil." Cool!
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