Take your pick from these cooking oils for your fried treats :
It is high in good fats and has a longer shelf life than other cooking oils . It has a high smoke point ( temperature at which oil starts to break down and burn ) . Groundnut oil doesn’t absorb or transfer flavours of the food.
Always go for the high oleic variety of sunflower oil for deep frying. The quality of oil with high oleic content is that’s high in monounsaturated fats and has no harmful trans fat. Mild in flavour and high in antioxidant vitamin E sunflower oil has high smoke point.
It is extracted from soybean, which naturally contains antioxidants that remains in the oil even after they have been extracted. It also has Omega-3 fatty acids and polyunsaturated fats. Choose the high oleic variety of this type too.
Extracted from a relative of mustard called rapeseed , canola oil is the third heart friendliest cooking oil ( after olive and sunflower oil) . It’s neutral flavour makes it suitable for deep frying.