Is it safe to eat food that has turned black from frying?

Generally speaking, whether burnt deep-fried food is still edible depends on the specific cause and nature of the discoloration. If in doubt or if discomfort occurs after consumption, it is recommended to seek medical attention promptly. The detailed analysis is as follows:

If only the surface of the food has slightly blackened due to contact with high-temperature oil splatter, while the interior remains unchanged in color and odor, and the ingredient belongs to root vegetables or dense-textured foods, it may be consumed in small amounts after removing the charred portion. This type of surface charring is usually caused by carbonization of carbohydrates and does not penetrate deeply into the food. After removal, it does not affect the safety or taste of the ingredient—examples include lightly charred spots on fried potatoes or fried ribs.

However, if the entire food item has turned black, or if bitterness, stickiness, or other off odors are present internally, or if high-protein ingredients such as fish, shrimp, or meat have been burnt during frying, the food should not be eaten. At high temperatures, proteins and fats can produce harmful substances, and carbonized portions may contain carcinogens, posing health risks if consumed.

To ensure safe cooking, control frying oil temperature between 160–180°C, avoid excessively high temperatures, fry ingredients in batches to prevent sticking, promptly remove food residues that sink to the bottom during frying, and replace the oil if it becomes too dark.