What Oils Are Good For Frying

The first time I attempted homemade donuts, I used extra-virgin olive oil. Brilliant idea, I thought, until my kitchen smelled like a salad bar on fire. The donuts were… aggressively green, and not in an Instagram-worthy way. That’s when I learned: not all oils are created equal when you’re trying to deep-fry. And trust me, you really don’t want a dessert that tastes like a weed.

What Makes an Oil “Good” for Frying?

It all comes down to the smoke point. That’s the temperature where an oil starts to smoke, break down, and release nasty chemicals. If you see black fumes and smell something acrid—you’ve gone too far, chef.

The best frying oils actually have a high smoke point—think 400°F or above. This keeps your food crispy and light instead of greasy and burnt. Plus, a stable oil won’t ruin your food with weird off-flavors.

The Top Contenders: Neutral & High-Heat Heroes

Peanut Oil: The Old Reliable

If I had to pick one oil for life, it’d be peanut oil. It has a smoke point around 450°F, a neutral taste, and it makes chicken wings insanely crispy. Only catch: if you or your guests have nut allergies, you’ll need to look elsewhere.

Fun fact—peanut oil was the secret to the original McDonald’s fries. See? They knew what they were doing. It’s affordable and doesn’t absorb into food, leaving your bites light.

Avocado Oil: The Expensive Hotshot

Avocado oil is the king of smoke points at a whopping 520°F. It’s perfect for searing, stir-frying, and even deep-frying if you're feeling fancy. The flavor is buttery but subtle, so it won’t hijack your food.

Downside? Your wallet will cry—this stuff costs as much as a small bouquet. But if you’re frying something special, like tempura or homemade potato chips, treat yourself. Your taste buds will thank you.

Canola Oil: The Dependable Workhorse

Canola oil is the jeans and a t-shirt of frying oils. It’s cheap, has a smoke point of 400°F, and a totally neutral taste. You can fry fish, veggies, or even funnel cake without any flavor fights.

What Is The Best And Healthiest Cooking Oil For Frying at Lisa Lepley blog

Some people worry about canola being processed—I get that. But for everyday frying, it’s reliable and won’t dominate your kitchen. Just don’t expect it to win any gourmet awards.

When to Go Flavorful (But Cautiously)

Coconut Oil: For the Coconut Fanatics

Coconut oil has a smoke point around 350°F, which is okay for shallow frying but risky for deep frying. Its sweet, tropical flavor is great for certain desserts, like banana fritters. But please don’t use it for French fries—unless you want “pina colada” fries.

Refined coconut oil has a higher smoke point (up to 400°F) and a milder flavor. That’s your safer bet if you’re dead set on using it. Just keep an eye on the heat.

Ghee: The Secret Weapon

Ghee is clarified butter—it has a smoke point of 485°F and a nutty, rich flavor. It’s incredible for pan-frying things like eggs, latkes, or chicken cutlets. But it’s not ideal for deep-frying in large batches unless you want a serious butter bill.

Plus, it’s lactose-free, so your dairy-sensitive friends can enjoy crispy goodness. Just remember: ghee is still pure fat, so use it wisely.

Oils to Avoid Like The Plague

Extra-virgin olive oil is for salads, not frying. It smokes at 325°F and makes food taste like a bitter nightmare. Trust me on this one.

What Is The Healthiest Oil To Use When Frying at Lily Ruben blog

Flaxseed or walnut oil are also terrible—they have super-low smoke points and quickly turn rancid. Save them for dressings where they actually shine.

And please, please don’t use unrefined sesame oil for frying. It’s for drizzling on ramen, not for turning into a smoke monster in your kitchen.

Pro Tips From a Recovering Donut Disaster

Always use a thermometer—it’s your best friend. Set the oil between 350°F and 375°F for most foods. Too low, and your food soaks up grease like a sponge; too high, and you get a burned crust with a raw middle.

Also, don’t over-crowd the pan. Each piece you drop in lowers the oil temperature, leading to sad, soggy results. Fry in small batches, and let the oil come back up to temp between rounds.

The Final Sizzle

Honestly? You don’t need a PhD in food science to fry well. Start with peanut oil or canola oil for 90% of your frying adventures. If you’re feeling bougie, try avocado oil or ghee. And no matter what, always use an oil that wants to be hot.

Now go make some wicked crispy food—and maybe steer clear of green-tinted donuts. Your kitchen will thank you.