I Asked 6 Chefs To Name the Best Oil for Deep Frying—They All Said the Same Thing

This oil has a high smoke point and a neutral flavor.

You’d be hard pressed to find a food-lover out there who doesn’t enjoy fried foods. I mean, I certainly do—so much so that I recently bought a tabletop deep fryer to whip up french fries and homemade donuts for a special Sunday treat. Who knows? This year I might even attempt a deep-fried turkey for Thanksgiving.

While I’ve perfected a number of deep-fried recipes over the years, I still find myself uncertain when it comes to which oil to use. With a plethora of options available on the shelves, I always feel a little overwhelmed. So, I consulted a number of chefs and recipe developers to see which oil they use to deep fry in their own kitchens. To my great surprise, they all had the same answer.

Read More: How to Deep Fry

The 6 Experts I Asked

• Laura Muller: Content creator, chef, and recipe developer at Food Deals by Laura

• Alejandra Graf: Cookbook author and creator of the award-winning blog AleCooks

• Cesar Zapata: Chef-owner of Phuc Yea and Pho Sho in Miami, Florida

• David Benstock: Executive Chef and Owner of Il Ritorno in St. Petersburg, Florida

• Joe Schafer: Executive Chef of Earth at Hidden Pond in Kennebunkport, Maine

• Kate McAloon: Chef and author of The Flavour of Joy

The Best Type of Oil for Frying, According to Chefs and Recipe Developers

All of the experts I spoke with preferred avocado oil for deep frying foods. Unlike seed oils, avocado oil is not extracted from the pit of the fruit but from the flesh itself. Through a multi-step extraction process, the oil is separated from the avocado solids, resulting in a slightly yellow-tinted, neutral-tasting oil with a high smoke point.

Between 500°F and 520°F, avocado oil’s smoke point is important because deep-fried foods require very hot oil to “achieve that perfect golden-brown crisp without sacrificing the oil’s integrity,” as Zapata puts it.

“Avocado oil is ideal because it can withstand high temperatures without breaking down,” explains Muller. “If an oil doesn’t have a high smoke point, it can affect the taste of your food, and in some cases, even release harmful compounds."

Although other oils, such as canola, have a high smoke point, too, the pros prefer avocado oil for its neutral taste and fine texture. “It’s perfect for when you don't want the flavor of the oil to impact the dish,” says Benstock, “and it has a thin viscosity, so it doesn't absorb too much into whatever you're frying.” In other words, neither a heavy flavor nor texture will be imparted into fried foods."

As to which brand of avocado oil these chefs use, several prefer Chosen Foods. Zapata notes, “It’s clean, neutral, and maintains consistency across large batches, which is essential in a professional kitchen.”

Not only that, says Benstock, “it's in just about every store, so it's very convenient to buy.” As with all of the products she uses, McAloon, for her part, prefers to buy a certified-organic avocado oil.

Whichever avocado oil you choose, it’s a smart purchase because, as these experts attest, the oil is wonderfully versatile. Zapata says it is also “exceptional for pan frying. Its high smoke point ensures even browning without burning.” Muller recommends avocado oil for grilling, too, and, as Benstock points out, it’s a great choice for air-fried foods.

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Read the original article on Simply Recipes.