話題沸騰中の Oil Temperature for Frying Donutsについて、多角的な視点を整理して公開しています。

You absolutely need a deep-fry thermometer. A clip-on model is your best friend—it stays in the pot, so you don’t have to guess. Without it, you’re flying blind, and donuts are not forgiving passengers.

Also, grab a neutral oil with a high smoke point. Canola, vegetable, or peanut oil are classics. Avoid olive oil or butter—they’ll burn before your donut even wakes up. And use a heavy-bottomed pot, like a Dutch oven, to keep the temperature steady when you drop the dough.

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The Drop-and-Watch Dance

When you add your first donut, the oil temperature will drop by about 15 to 20 degrees. That’s normal. Don’t panic and crank the heat to max. Just let the oil climb back up slowly between batches. Patience is the secret ingredient here.

Fry in small batches—no more than three or four donuts at a time. Overcrowding is the number one reason for temperature crashes. Each donut needs room to swim, not to cling to its neighbors like scared kindergartners on the first day of school.