In southern Italy, almost anything can be fried. Vegetables, fish and even desserts are fried to add even more flavor, filling the streets with irresistible aromas. It’s impossible to resist arancini, panzerotti, supplì, potato croquettes, meatballs and fried pizzas. And it’s precisely here, in the kingdom of fried food, that you’ll always find a skimmer, which will be your new best friend if you struggle with frying.
What it looks like
It has a shape similar to a ladle used for broth, but with a straight, perforated base that allows excess oil to fall through and lets you place the fried food on paper towels to cool before serving.
Pay attention to the handle
When choosing a skimmer, make sure it has a nice long handle that will keep you a safe distance from the bubbling oil and keep you from getting burned.
Not just for fried foods
In Italy, skimmers are also used to remove fresh and stuffed pasta from boiling water, which could get damaged if poured into a colander. Gnocchi, ravioli and fresh pasta that tends to stick together, such as orecchiette and trofie, should all be drained with a skimmer.