Frying In "deep Mazola" Recipe

Instructions

1. corn oil should not be heated to smoking point.
2. Always use the bread test, or a frying thermometer to try the temperature.
3. The frying-kettle should be heavy of good size - and half-filled with corn oil.
4. A frying basket should be provided.
5. Croquettes - Heat corn oil until hot enough to brown a bit of bread in forty seconds - 375 degrees F.
6. Doughnuts and All Dough Mixtures - Heat corn oil until hot enough to brown a bit of bread in sixty seconds - 350 degrees F.
7. French Fried Vegetables - Heat corn oil until hot enough to brown a bit of bread in one and a half minutes - 325 degrees F.
8. Cutlets, Chops, Etc.
9. - Heat corn oil until hot enough to brown a bit of bread in two minutes - 285 degrees F.
10. After Frying - Cool the corn oil and strain through a fine sieve into a jar or can.
11. It can be used over and over - to the last drop.
12. "Clarifying" is never necessary.