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Nutrition and Food Safety

University of Wyoming Extension

#7 - ADJUSTING DEEP FAT FRYING TEMPERATURES

The lower boiling point of water found at high altitudes not only affects foods cooked in water but also foods cooked in deep fat. To prevent deep fat-fried foods from over-browning on the outside while being under-cooked in the inside, the temperature of the fat must be lowered at high altitudes.

Temperature decrease varies according to the food you are frying. A rough guide to follow is lowering the frying temperature about 3oF, for each 1,000 feet increase in elevation. For example, at 5,000 feet, a sea-level recipe calling for frying doughnuts at 370oF, would be lowered to 355oF.


Source: Altitude Adjusters by Karen Kettlewell Harrington, University of Wyoming Extension Publication B-734, 1981, with adaptations from UW Extension Cent$ible Nutrition cookbook.


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