Drain That Oil

Photo Credit: Sina Mizrahi

Chanukah is approaching, and to get ready for the season of frying, I wanted to explore an important step in the cooking technique: draining excess oil. The opinions are split between using paper towels or using a wire rack set over a baking sheet. And the opinions are opinionated.

J. Kenji López-Alt from Serious Eats asserts, “While it may seem logical to drain fried foods on a metal rack, it’s actually far more effective to drain on a paper towel-lined plate or bowl. On a rack, very little oil actually drips out of the food — the oil’s surface tension keeps it in place. A paper towel, on the other hand, wicks oil away through capillary action, effectively drawing more fat out of the goods, helping it stay crisp longer.”

On the other hand, TheKitchn notes, “Putting fried food on a cooling rack means the excess oil will drip off, but there’s enough air circulating underneath the food that the bottoms don’t get soggy.”

Both arguments make sense, so I set out to find out which method stands out in the real world and would ensure the foods I fried stay crispy. One fact is indisputable: fried foods should be eaten hot, to enjoy the crunchy exterior and moist interior.