Most people recognize frying food isn't the healthiest preparation method. You can make fried foods a little lighter by frying in canola or vegetable oil. But for browning and flavor, butter is usually the first choice.
Frying foods in butter can pose a challenge, however, because butter has a low smoke point and can burn quickly, which can ruin your dish. Health-care professionals advise people to limit the frequency with which you fry foods in butter. When you do, though, follow a few basic guidelines to keep your dish tasty.
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Things You'll Need
Canola or vegetable oil
- Preheat a skillet or frying pan to medium-low or medium heat before adding the butter. Never fry with butter on high heat.
- Add enough butter to coat the bottom of your pan once it's melted but not more unless your recipe calls for it.
- Swirl the butter around the pan as it melts and add your food once it's melted but before it begins to turn brown.
- Combine the butter with canola or vegetable oil in a 2:1 ratio for foods that require a little more heat or cooking time. This way you get the flavor of the butter without it burning.