The Oil

Choose oil that can stand the heat. Peanut oil is my favorite. It can be heated up to 425°F before it starts to smoke and burn. Canola oil is another winner. It can’t stand the same temperature as the peanut oil, but can certainly stand the temperatures needed to efficiently and safely fry most foods. Steer clear of olive oil for frying. Its strong flavor and low smoking point make it a poor choice—and a waste of such an expensive and flavorful ingredient.