Why Add a Piece of Carrot in Deep Frying Oil, and Does It Affect the Flavor?

Lately, I find myself increasingly nostalgic for my grandmother's home, may she rest in peace.

I miss the aromas and flavors that came from her hands, which never stopped working from the moment she woke up, and those captivating flavors that are truly irreplaceable.

During the many hours I spent in that kitchen alongside my grandmother, I always learned something new. One of the more interesting things was her habit of adding a piece of carrot to the pot of deep oil where she fried things like sfinj.

I never asked her why, but today with so much information at my fingertips online, I can explain where this comes from: "During frying, free radicals are formed, which are linked to heart disease, cancer, premature skin aging, and damage to other tissues," explains Yael Keren, a clinical dietician. "Adding a piece of fresh carrot rich in beta-carotene and important antioxidants to the oil at the start of frying allows for a reaction with these free radicals, thus reducing the unwanted oxidation of the oil. It is recommended to replace the carrot occasionally during frying."

"Adding a piece of carrot to deep frying oil is a well-known trick in professional and home kitchens, providing several significant benefits," promises a French chef and adds: "Carrot acts as an absorber of food residues that cause blackening and slows down the process of oil darkening. It also reduces strong and unpleasant odors produced by frying, leaving the kitchen environment more pleasant. By adding carrot to the frying pot, you can save on oil since it can be 'recycled' multiple times. If the carrot starts to brown, it is better to replace it with a fresh one."

When asked if the carrot affects the taste of the food in the pot, the chef stated that the carrot is completely neutral and has no effect on the food in the pot, "only on the oil."