Have you ever wondered if you can use olive oil in a deep fryer?
If so, I’ve got some good news for you: not only is it possible to use olive oil for deep frying (and other cooking methods!), but it also has a lot of benefits compared to other oils.
In this guide, we’ll be going over everything from what makes olive oil such an excellent choice for frying and how much heat it can take before smoking up, to how you should store your extra virgin olive oil so that it lasts longer before spoiling and more.
We’ll also look at some alternatives to using extra virgin olive oil when deep frying (although using EVOO is still my personal favorite!).
Can you use olive oil in a deep fryer?
You can use olive oil for deep frying, but there are a few things to keep in mind.
First, olive oil has a relatively average smoke point, so it can be heated to about 400 degrees Fahrenheit before going bad or losing flavor.
Second, olive oil is a healthy cooking oil, but it is also a relatively expensive one.
Third, olive oil has antioxidants that help to protect the phenolics in olive oil during cooking so it may end up lasting longer than other oils.
With that being said, the Culinary Institute of America warns that the smoke point isn’t a reliable indicator of stability. So if you’re using olive oil for deep frying, be sure to monitor the temperature carefully.
A smoke point is a temperature at which an oil begins to burn off harmful particles that create carcinogens. This makes olive oil ideal for cooking at high temperatures without compromising health benefits or destroying your dish’s flavor profile.
Also, olive oils have a neutral flavor that won’t interfere with the food you’re cooking or mask its natural taste.
What is olive oil?
Olive oil is a type of vegetable oil that is extracted from olives, the fruit of the olive tree.
Olive oil has been used for centuries in cooking and as a beauty product. It is a key ingredient in many Mediterranean dishes.
The smoke point of olive oil is about 400 degrees Fahrenheit, making it ideal for frying.
When heated, olive oil stays more nutritious than other oils because it contains antioxidants and oleic acid. These nutrients help to protect the body from disease.
Olive oil contains a high amount of monounsaturated fat, which helps to stabilize the product. This makes olive oil a safe and healthy alternative to other cooking oils.
The benefits of using extra virgin olive oil include its taste, health benefits, and protection from bacteria that can grow on surfaces fried in other oils like vegetable or corn oils.
What are the benefits of olive oil?
So why is olive oil a good choice for your deep fryer?
First, it contains monounsaturated fat. It’s the same type of healthy fat found in avocados and nuts.
Research shows that people who eat more monounsaturated fats have lower rates of heart disease, diabetes, and stroke than those who don’t consume enough.
Second, olive oil is a rich source of antioxidants like vitamin E and vitamin K. Antioxidants help protect your body from free radicals (unstable molecules that can damage cells), which can lead to conditions like cancer or Alzheimer’s disease.
In fact, research suggests that Researchumption of antioxidant-rich foods may decrease inflammation throughout the body and reduce the risk of chronic diseases like heart disease or diabetes by as much as about 40%.
Another thing is olive oil is less viscous than other types of oils and thus this makes it easier to handle and pour.
Finally, olive oil contains extremely low saturated fats (like those found in butter) and virtually zero trans fats (which are not found naturally but are created when vegetable oils undergo hydrogenation).
Instead, it has monounsaturated fatty acids like oleic acid, a heart-healthy fat that lowers LDL cholesterol levels while raising HDL cholesterol levels, and polyphenols. which are natural compounds thought to have anti-inflammatory effects on the body.
What are the downsides of using olive oil?
There are some drawbacks to using olive oil in a deep fryer, however.
Olive oil doesn’t have a high smoke point (the temperature at which it starts to break down and give off smoke). This means that it might easily become rancid and go bad if left out for too long or heated above its ideal temperature.
It is also expensive. Using it in your food will add up. Not only is olive oil is more expensive than other oils like sunflower or safflower but you’ll also need a little more of it to get the same results as other oils thanks to its low viscosity.
Olive oil isn’t suitable for shallow frying because its high moisture content will leave your food soggy instead of crispy when you’re done cooking it thoroughly enough with heat.
What is the smoke point of olive oil?
The smoke point of olive oil is somewhere between 374 and 405 degrees Fahrenheit.
The smoke point is the temperature at which an oil begins to break down and release free radicals.
Since olive oil has a lower smoke point than other oils, it’s important to be careful not to overheat it when cooking with a fryer.
How do you choose the right oil for deep frying?
There are many different types of oils, and not all of them are suitable for deep frying. The most important thing to consider is the smoke point—the temperature at which your oil will start to burn, releasing dangerous fumes into your home.
If you’ve ever set something on fire while cooking (and who hasn’t?) then you’re probably familiar with this smell. It’s a major health hazard that needs to be avoided at all costs!
You’ll want to choose an oil with a high smoke point so that it doesn’t catch fire before it has time to cook your food and keep it from burning too quickly.
What is the best temperature for deep frying?
When you’re deep frying food, it’s important to use the right type of oil.
Olive oil is considered one of the healthiest oils to cook because it contains monounsaturated fats that can help lower bad cholesterol levels.
However, it also has an average smoke point or fire point meaning that if too much heat is applied to the pan, olive oil may smoke and eventually ignite.
The best temperature for deep frying is around 350-375⁰ F, which is the same temperature as during baking.
Canola oil has a slightly higher smoke point than olive oil and thus works better for frying at higher temperatures such as 370 degrees Fahrenheit and up. Corn oil also has a high enough smoke point so you can use it in deep fryers without worrying about burning or scalding yourself with hot grease spatterings when cooking at higher temperatures.
How do you deep fry with olive oil?
- Pour your olive oil into the electric deep fryer until it reaches its maximum fill line.
- Plug your deep fryer in and turn it on.
- Set the temperature to 375 degrees Fahrenheit.
- Once the deep fryer gets to that temperature, go ahead and place your basket of food in there.
- Place the cover over the meal.
- The length of time your food stays in the hot oil strongly depends on the type of food you’re trying to cook. This can be anywhere from 2 to 5 minutes or more.
- Once the time is up, remove the food.
- Lay out some paper towels on a plate and put the food on top of them to soak up any excess oils.
What are some things to keep in mind when deep frying with olive oil?
There are a few things to keep in mind when deep frying with olive oil.
- Use a deep fryer with a basket. Make sure the oil is hot enough, but not too hot (you’ll know it’s too hot if you see smoke).
- Don’t overfill the basket with food, and don’t overfill the basket just because you want to use more oil than recommended.
- Don’t overfill both your food supply and/or your cooking vessel with oil and then add more food as well-this can lead to overflowing or spillage during cooking!
- Try extra virgin olive oil for deep frying instead of regular oil.
- The smoke point of extra virgin olive oil is very high at 375 degrees Fahrenheit when compared to regular olive oil.
- Make sure it doesn’t go bad, then use it for shallow frying rather than deep frying.
- Make sure your olive oil doesn’t go bad. If it’s been sitting in your pantry for ages, or if you’ve bought an old bottle of olive oil, throw that stuff out.
- Use fresh olive oil for shallow frying and pan frying.
- Finally, some people would agree that olive oil is not suitable for frying.
- As with any kind of cooking, you want to make sure your olive oil is fresh. If you’re not sure when the bottle was opened, use your nose (or taste) as a guide: if the smell or flavor seems off, then it’s probably not suited for deep frying.
You can also tell by looking at the bottle and reading its label; it should say whether the oil is refrigerated or kept in a cool place out of direct sunlight. While these distinctions may seem inconsequential, they’re actually quite important when it comes to keeping your food safe—and more importantly, delicious!
So, to sum up, yes. You can use olive oil in a deep fryer. However, it is important to choose the right type of olive oil and know how to maintain it properly before using it.
If you want to know more about deep frying with olive oil, check out our article here!