What type of oil do you use?

What's the best oil for deep-fat frying in your opinion?

I made some tempura the other day and wasn't thrilled with the flavour of the sunflower oil. I always use olive oil for sauteing and marinades etc, but it's not good for deep frying, so I've been looking for some oil specifically for frying.

Some people really like to use peanut oil for frying. When my MIL and I make donuts, she uses peanut oil. She strains it well when she's done, so she'll get two fries out of her oil. No more than that.

We don't deep-fat fry at all around here, so I can't help you....I'm scared to death of all that oil . The only time I do anything like that is when I do donuts with my MIL. That's it.

It's a little pricy, and I don't deep-fry very often, but when I do I use grape-seed oil.  It frys at a good, high temperature, it's light, considered healthy EFA-wise and it doesn't have a taste.  It's ideal for tempura, which should be light and delicate.

Thanks for the suggestions.
The one time I cooked donuts, they were quite heavy and greasy which really put me off.
I'm going to try grapeseed oil next time I deep-fry. I never would've considered that for frying, just salads etc. We hardly ever have a fry-up, so I don't mind if the oil is a bit expensive. I'd rather enjoy the results than be disappointed!

For deep frying, any type of vegetable oil will work.  Good oils are canola, safflower, and even peanut oil.  Never use olive oil for frying as it will burn.  You need an oil that has a high heat tolerance such as a vegetable oil.
 

pushylady said:

Thanks for the suggestions.
The one time I cooked donuts, they were quite heavy and greasy which really put me off.

Click to expand...

Likely the oil wasn't hot enough.  When oil is hot enough for frying, very little gets absorbed into the food that is being cooked in it.

It's always better to start off frying with oil a few degrees over the actual cooking temperature because when you add foods to the oil, the oil cools off.  365 is the the temperature I strive for. But I start off at about 368 or so.

For deep frying, which I seldom do, I use canola oil usually. I use olive oil a lot too. Now and then I will use peanut oil, grapseed oil and sesame oil but it depends on the recipe.

I only ever use vegetable oil or olive oil for "normal" cooking if I'm cooking chinese its sesame oil