Best Oil To Fry Doughnuts

So there I was, a flour-dusted mess at 2 AM, staring into a pot of bubbling oil that smelled faintly of regret. I’d promised my friends artisanal, brioche-style doughnuts, but my first batch came out looking like greasy, sad little rocks. The horror, right?

Here’s the kicker: I used plain vegetable oil because it was cheap and on sale. Big mistake. The doughnuts soaked up oil like tiny, spongy nightmares, and the flavor? Let’s just say it tasted more like a "fry" than a "treat."

Friend, if you’ve ever tried to fry doughnuts at home, you know the struggle is real. But the good news? Your choice of oil is the single most important decision you’ll make. Pick wrong, and you’re doomed. Pick right, and you’re a doughnut wizard.

The Holy Grail: Neutral Oils with High Smoke Points

Canola oil is the unsung hero here. It’s neutral, cheap, and has a smoke point around 400°F (204°C). Perfect for golden, non-greasy doughnuts.

But wait—what about peanut oil? Oh, it’s a legend. It gives a slightly nutty, rich flavor without overpowering your dough. Plus, its smoke point is a rock-solid 450°F (232°C). Yes, please.

I know what you’re thinking: “But isn’t peanut oil expensive?” Sort of. But you can reuse it a few times if you strain it. Think of it as an investment in your future golden rings of joy.

Why You Should Avoid Olive Oil

Please, for the love of all that is fried, do not use extra virgin olive oil. It’s not a villain—it’s just wrong for this job. Its smoke point is low (around 375°F), and it’ll burn before your dough even thinks about floating.

The result? Bitter, smoking oil that makes your kitchen smell like a Greek tragedy. Not ideal for breakfast.

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Same goes for butter. Yes, it tastes amazing on toast, but in a deep fryer? It’ll burn, foam, and break your heart. Save it for glazing after the fry is done.

The Dark Horse: Coconut Oil

Okay, hear me out. Refined coconut oil (not the virgin stuff) has a high smoke point (400°F) and adds a subtle, tropical whisper. Your doughnuts will be light, crispy, and slightly exotic.

But if you use unrefined coconut oil, your doughnuts will taste like a vacation gone wrong. Coconut flavor might not pair well with your classic cinnamon sugar. You’ve been warned.

What About Vegetable Shortening?

Old-school doughnut shops swear by hydrogenated vegetable shortening (think Crisco). It gives an insane, shatteringly crisp crust and zero taste interference. It’s practically cheating.

Downside? It’s trans-fat city. Not great for your arteries, but for a once-in-a-while batch? Totally worth it. Just don’t make it a weekly habit, okay?

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Personally, I keep shortening for special occasions—like when my mom visits and demands "the real deal." She never suspects my secret.

The Science of Not Messing Up

Here’s where I get a little nerdy, but stick with me. Smoke point matters because oil that’s too hot breaks down and gets absorbed into your dough. Gag.

The ideal temperature? 350°F to 365°F (175°C to 185°C). Use a thermometer. Seriously. Don’t trust your gut. I once trusted my gut and ended up with charcoal rings.

And please, for crying out loud, don’t overcrowd the pan. Each doughnut needs a little elbow room. Crowding causes the oil temperature to plummet, and you’ll get greasy, pale blobs instead of proud, puffy rings.

Can You Mix Oils?

Absolutely. Chefs love blending canola with a splash of peanut oil for flavor + stability. It’s like a marriage made in fryer heaven.

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One time, I added a tiny bit of sesame oil (just a teaspoon) to canola. It was a wild experiment. My doughnuts tasted like a banh mi sandwich. Weird? Yes. Delicious? Also yes. Be bold.

The Final Verdict: What Should You Buy?

If you’re a normal human frying for a party: Go with canola oil. It’s reliable, budget-friendly, and won’t fight your flavors.

If you’re feeling fancy: Peanut oil. It’s the MVP. Just check for allergies among your guests, or you’ll be dodging lawsuits instead of compliments.

If you’re a rebel: Refined coconut oil or shortening. Own it. But maybe don’t tell your doctor.

And remember: Always save a little oil for the next batch. Strain it through a cheesecloth, store it in a jar, and call it your “liquid gold.” Because honestly, good oil is exactly that.

Now go forth, my fried friend. No more sad rocks. Only pillowy, golden glory awaits. And if anyone asks, tell them you learned it from that weird article on the internet. I won’t mind.