Which Oil Is Best For Fried Snacks- Peanut oil Or Palm Olein oil?

2 min read

Eating fried snacks may be a bad habit but today’s world find it so hard to give up on fried foods and there’s no other cooking method which delivers the delicious browning crisp on the outer circumference of them.

Let’s say salty french fries, brown crispy vedges, spicy tapioca chips, cauliflowers with sprinkled onions and chilly sauce, chicken and street food routines like vada, bajji, bonda with the Indian style chutneys and soft crispy onion rings with mayonnaise.

When we go out for a walk, kids fall for these fried chaat items and it’s almost hard for us to console them that it’s bad for health and we start eating with them with a guilt!

The most unfortunate thing is, the frying is not exactly the healthiest method when done on a industrial scale. But deep frying at home certainly does not have to be unhealthy!

So, the question is what would be like when fried food turn out being healthy?How does that happen?
It largely depends on the type of oil we use and how you can use it.

Street Food

Now, let me tell you the basic concepts.

1. The science behind deep frying
2. Rules behind deep frying
2. Peanut oil
3. Palm olein oil
4.The oils which should not be used for deep frying
5. Tip to find out the temperature of the oil
6. Buying Guide

Diving straight into the topic!

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1. Science Behind Deep Frying

Deep Frying

Browning is quick and thorough since hot oil fat transfers heat to even the smallest ends of the food surface.

In the starting stage, the surface dehydrates, forms a crust which inhibit further oil absorption, while continuing to conduct heat to the interior of food, where the heat makes the starches to gelantinize, proteins to denature and fibers to soften.

Maintaining the correct oil temperature is the main key for deep frying. If the temperature drops too low, the crust forms slowly, allowing the food to absorb more fat and become greasy.

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2. Rules For Deep Frying

  • Use oil with high smoking point.
  • Uses a  large,wide, sturdy pan.
  • Have a well fitting lid
  • Check the temperature of oil (How to check? The tip is at the end of the article )
  • Keep the children away while your are deep frying.
  • To dispose the oil, leave the oil to cool completely. Don’t ever pour them these hot oil into sinks as it may clog the pipes.

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3. Which Is The Best Oil For Deep Frying?

Peanut Oil

Peanut Oil
  • Peanut oil is very famous for its high smoking point of 445 to 475°F.
  • Peanut oil contain
  • Saturated fat- 16 to 20%
  • Monounsaturated fat- 26 to 41%
  • Polyunsaturated fat -32 to 39 %
  • It is relatively high in polyunsaturated fats  which makes it vulnerable to oxidative damage at high temperature.
  • It is very popular for deep frying because of its neutral taste.

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Palm Olein Oil

Palm Olein O
  • Don’t get confused with the lowest quality of palm oils which are used in street foods. Palm oil used in majority of India is a  cheap quality oil imported in shiploads from Malaysia. It possibly turns rancid before we even use it. Get a good quality palm oil of palm oil.
  • Palm oils is highly stable and saturated with a smoke point of 450 °F.
  • Palm oil are rich in antioxidants, beta-carotene and vitamin E.
  • Palm oil has zero transfats.In general, zero trans fatty acids are less saturated and more mono and polyunsaturated.
  • This characteristics makes them ideal for frying increase the shelf life of the food products with which it is being used.
  • They boost the nutritional and health content of food.

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4. Fats And Oils That Should Never Be Used For Deep Frying

Oils that are rich in polyunsaturated fatty acids with low Omega 6 and Omega 3 fatty acid ratio and upto 4% of transfats should not be used for deep frying.

  • Industrial vegetable oils
  • Soyabean oil
  • Canola oil
  • Corn oil
  • Ricebran oil
  • Sunflower oil
  • Safflower oil
  • Sesame oil

They are unsuitable for deep frying because of the high amount of polyunsaturated fatty acids.

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5. Tip To Find Out The Temperature Of Oil

The smoke point is the first to consider while deep frying. Remember that the deep frying temperature is 350-375 °F.

Use a deep fat thermometer. For many people who don’t have that at home, i have another tip! Drop a 1 inch piece of bread. If it takes 60 seconds to brown, the temperature is 365°F.

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6. Buying Guide

Our Standard Coldpressed Oil delivers you the best quality of cold pressed peanut oils for a healthy snack! Savour it and love it!

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Reference Links:

  • https://www.healthline.com/nutrition/healthiest-oil-for-deep-frying#section8
  • https://m.telegraphindia.com/
  • https://www.finecooking.com/
  • https://www.medicalnewstoday.com/articles/325266
  • https://www.researchgate.net/publication/229592352_Use_of_palm_oil_for_frying_in_comparison_with_other_high-stability_oils
Elakeya I am a young Physician Associate by career but always love to write! I expertise in medical writing, nutrition, cooking, and even travel and food.
Elakeya I am a young Physician Associate by career but always love to write! I expertise in medical writing, nutrition, cooking, and even travel and food.

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