Yes, you CAN re-use frying oil. Let it cool down enough to handle and then pour it into a storage container through a tight strainer or layers of cheesecloth to get the bits of fried foods out.
You can either store it in the freezer or in the refrigerator for a few weeks. You can use it several times, depending on what you've cooked in it. You'll know when it goes bad, it will smell very unappealing. Do the smell test first, even a touch of rancid oil in your food will ruin the entire dish!
HOT TIP!
A most satisfying and tasteful use of leftover mashed potatoes, are these Potato Cheese Puffs. Like a dinner roll and potatoes in one. They are deep fried to a golden brown, and so good you just can't stop eating them. Your kids will love them. I very often make a little extra on my mashed potatoes just so I can make these treats.
Make your own blend of herbs to add to them, and even add some sauteed onions to the mix for some extra flavor. Use your favorite cheese too!
I believe the original recipe idea for these came something called "Fat Rascals".
Here's "Puff the magic" potato cheese ingredients:
About 1 C. leftover refrigerated mashed potatoes (you want them cold so they are somewhat firm)
2 eggs beaten
1/2 C. Milk
1/4 Tsp. Baking powder
1/2 C. all purpose Flour
2 C. shredded cheddar cheese or cheese of your liking
1/4 tsp. nutmeg
1 clove garlic minced or crushed
Salt and pepper to your liking
1 Tbls. chopped fresh basil (or parsley)
about 2" of oil in a frying pan or deep fryer
Mix together all of the ingredients except the cheese. If it's too loose, add a little more flour. You want it thicker than a pancake batter, so you can drop spoonfuls into the oil without it flattening too much.
Now mix in the cheese and blend throroughly.
Add the fresh chopped basil or whatever herb you are using and mix it in.
Heat your oil to 375 degrees. When ready, drop spoonfuls of the mixture into the oil carefully. I use two spoons, one to hold the batter and the other to push it off and sort of "fold" it over as it goes into the oil.
Don't overcrowd the pan. You want room to turn them over as they brown.
When the bottom is good and browned, gently turn them over using a spider strainer or a fork. You may have to loosen them from the bottom a bit while cooking if they start to stick. I just use a fork and gently go under them to loosen them up.
When they get browned enough, transfer to a paper towel lined plate to drain off the excess oil.
Serve immediately with any kind of dinner, or just use as a snack/appetizer. Sprinkle with some more fresh basil. I like to have a plate of homemade parmesan garlic butter on the table to spread on them. Yummy! (recipe and instructions coming soon)
