Frying? Here's Why You Need to Add Butter to Oil in These Foods

The combination of butter and oil in frying is one of the secrets of professional chefs. Why is that? Butter provides a deep and rich flavor to dishes, but it burns quickly.

To prevent this, you can combine it with olive oil or vegetable oil, which allows for frying at higher temperatures without compromising the flavors.

So, which dishes can you fry to perfection using this method? Take note:

1. Sautéed Vegetables for a Dairy Meal Only
Light frying of vegetables like mushrooms, asparagus, zucchini, broccoli, or green beans in butter with a bit of olive oil creates deep and balanced flavors. You can add crushed garlic or herbs like thyme and rosemary to enhance the aroma.

2. Crispy Potatoes and Sweet Potatoes
Frying thin slices of potatoes or sweet potatoes with butter and oil provides perfect crunchiness. Adding coarse salt and black pepper will elevate the dish to a chef's restaurant level.

3. Rich Omelets and Shakshuka
Cooking an omelet or shakshuka with butter and olive oil will give the dish a soft texture and delicate flavor. You can add cheeses, spinach, or tomatoes for an especially rich dish.

4. Fried Mushrooms
Mushrooms absorb flavors well, and frying them with butter and olive oil creates a fragrant and flavorful dish.

5. Golden Pancakes
For frying pancakes, using butter with a bit of oil ensures even frying and a perfect golden appearance. Butter alone might burn quickly, so combining it with oil preserves a crispy exterior with a soft interior.

6. Crispy Tofu with Light Frying
If you want to prepare crispy tofu with a golden layer, a short fry with butter and oil gives it a delicate and tender shell inside, combined with richer flavors.

Try these tips, and don’t forget to tell us how this method enhanced everything you fried.