Groundnut Oil:
- It is high in good fats (monounsaturated and polyunsaturated fats) and has a longer shelf life than other cooking oils. Groundnut oil has a high smoke point (temperature at which oil starts to break down and burn). Another reason to use it in cooking is that it doesn't absorb or transfer flavours of the food.
Sunflower Oil:
- Look for the high oleic variety of sunflower oil for deep-frying. High oleic oil is simply oil that's high in monounsaturated fats and has no harmful trans fat. Mild in flavour and high in antioxidant vitamin E, high oleic sunflower oil is largely monounsaturated and has a high smoke point.
Soybean Oil:
- It is extracted from soybean, which naturally contains antioxidants that remain in the oil even after they have been extracted. Soybean oil also has Omega-3 fatty acids and polyunsaturated fats. Choose the high oleic variety for this type too.
Canola Oil:
- Extracted from a relative of mustard called rape seed, canola oil is the third heart friendliest cooking oil (after olive and sunflower oils). What makes it suitable for deep-frying is its neutral flavour.
A deep-fat thermometer is the most accurate method to find out if the oil is hot enough for deep-frying. If you don't own a deep-fat thermometer, use this trick. Drop a ball of dough or a square of bread into hot oil; if it rises to the surface crackling, the oil is hot enough.
