Fried foods are the world’s favorite dish. From French fries to fried chicken and onion rings, they are used almost daily for cooking. However, using the right kind of oils for frying can make a drastic difference in the flavor quotient of the dish. Not all oils impart the same taste. While some are suitable for frying, others are best for sautéing and deep-frying.
If you need help deciding what to use, we have rounded up the six oils you can use to fry different dishes.
Vegetable oil, also called all-purpose oil, can be used in more than one recipe. These oils are used for almost all types of frying. It has a high smoking point of 400 to 450 degrees, making it suitable to withstand higher temperatures. In addition, it has a neutral flavor, allowing the taste of your food to shine through!
Peanut oil is derived from compressing peanuts at different pressures, and they impart a slightly nutty taste to the oil. Hence, these are the best options for you if you’re making dishes with less flavor. Like vegetable oil, they also have a high smoking point of about 450 degrees, which makes them suitable for deep frying.
Irrespective of the name, the oil is neutral and does not interrupt the taste of the dish you’re preparing. Since this also has a higher smoking point, it can be used for deep and shallow frying in a skillet.
If you’re health conscious, you might have a bottle of olive oil on your shelf. It is an excellent health switch compared to other oils mentioned above. However, due to its low smoking point of around 375 degrees, it is best used for shallow frying in pans. If you’re wondering how to use it in cooking, you can try sautéing vegetables or frying thin-cut meats in a pan. Since they are not neutral testing and add a tinge of oily flavor to your dishes, it is avoided in restaurants and other places which sell food.
Canola oil is a versatile ingredient mainly used to make salad and other dressings. Since it is neutral in flavor, it can be used for any dish. Moreover, this oil has a smoking point of 400 degrees which makes it suitable for different frying purposes. But it is best suited for roasting vegetables or anything that takes less time.
There are two different types – refined, suitable for drying, and unrefined, which have a lower smoking point, hence not recommended for frying purposes. These oils also have a hint of flavor which can be transferred to the food under preparation. However, some recipes like banana chips prefer coconut oil as they impart a unique flavor.