When it comes to deep frying, it's best to choose oils with a higher smoke point than olive oil. Oils like canola and coconut oil are ideal.
Extra virgin olive oil has a low smoke point of around 375 degrees Fahrenheit, which is not suitable for deep frying, causing bitter flavors in food.
Canola oil is a popular and affordable option for deep frying due to its high smoke point over 400 degrees Fahrenheit and neutral taste.
Coconut oil, especially the refined version, has a smoke point of 400 degrees Fahrenheit, making it stable and suitable for hours of frying.
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