What Is the Best Thing to Fry Donuts In? A Complete Guide for Perfect Results

Introduction: The Secret Behind Mouthwatering Donuts

When it comes to homemade or commercial donuts, few things matter more than the frying medium. While the dough recipe, shaping, and glazing are crucial, the oil you fry your donuts in profoundly affects flavor, texture, shelf life, and even aroma. Ever bitten into a donut that tasted greasy, bitter, or oddly flavored? Chances are the culprit was a subpar frying oil.

So, what is the best thing to fry donuts in? The short answer is vegetable shortening, high-smoke-point oils like peanut or canola oil, or a custom blend. But the full story involves understanding smoke points, flavor transfer, health aspects, cost, and even environmental impact. In this detailed guide, we’ll explore every facet of donut frying oils—from top contenders to what to avoid—so you can make perfectly golden, fluffy, and delicious donuts every time.

Why the Choice of Frying Oil Matters

Donuts absorb oil during frying—typically between 10% and 25% of their weight. This absorption impacts both the eating experience and overall food chemistry.

Key Factors Influenced by Frying Oil

• Texture: Proper oil creates a crisp outer crust while keeping the inside airy and tender.
• Flavor: Oils can subtly (or dramatically) influence taste. A neutral oil won’t overpower; a nutty oil can enhance sweetness.
• Color: Oil helps achieve that golden-brown finish without burning.
• Health & Nutrition: Saturated fat content, trans fats, and stability under heat affect your donut’s health profile.
• Shelf Life: Oxidized or low-quality oils result in rancid-tasting donuts that spoil faster.

A good frying oil must be heat-stable, neutral in flavor, and able to handle repeated use for commercial kitchens. Let’s dive into the top oil options.

Top 10 Oils for Frying Donuts: Ranked and Reviewed

Here’s a side-by-side comparison of the most popular options, evaluated on flavor, smoke point, cost, health considerations, and suitability for donut frying.

Based on this analysis, let’s explore the top-rated oils in greater depth.

The Best Oil for Frying Donuts: Vegetable Shortening

Why Shortening is a Classic

Vegetable shortening, especially brands like Crisco or high-performance frying shortenings (e.g., LARD-X or Donut Fry), has long been a staple in traditional donut shops. While liquid oils dominate modern conversations, shortening remains a top choice for achieving a specific texture.

Pros:

• High heat stability – Resists oxidation better than many oils.
• Excellent shelf life – Stays usable longer between cleanings.
• Crisp, tender crust – Provides the texture customers love in cake donuts.
• Less oil absorption – Creates a lighter donut with less greasiness.

Cons:

• Higher in saturated fat (especially older formulations with trans fats). Modern shortenings are trans-fat-free but still contain more saturated fat than liquid oils.
• Solid at room temperature—requires precise temperature management.

Although largely replaced in some modern kitchens due to health perceptions, shortening is still favored by many professionals for its frying consistency and traditional flavor.

Using Shortening Correctly

To maximize shortening’s potential:

• Maintain oil temperature: 350–375°F.
• Use a blend or partially hydrogenated shortening designed for frying.
• Filter daily in commercial settings to extend lifecycle.
• Avoid water contact—shortening can splatter if dough is too wet.

Premium Choice: Peanut Oil for Flavor and Stability

Why Donut Chains Love Peanut Oil

Big commercial donut chains such as Krispy Kreme and local gourmet bakeries often choose peanut oil. It’s not just tradition—there are compelling reasons.

Peanut oil has one of the highest smoke points at 450°F, making it ideal for maintaining consistent frying temperatures. This high threshold allows for longer fry times without degradation, perfect for high-volume operations.

Additionally, peanut oil imparts a subtle richness and nutty undertone that enhances sweet flavors without overpowering them. It’s one reason why many customers describe their favorite donuts as “rich” or “toasty.”

Longevity and Cost Efficiency

Peanut oil is more expensive per gallon than canola, but its reusability offsets cost over time. In commercial fryers, properly filtered peanut oil can last for 40–50 batches before needing replacement. This makes it ideal for:

• High-output shops
• Pop-up donut stands with continuous frying
• Gourmet presentations

Health Note

While peanut oil is high in monounsaturated fats (a “good” fat), it’s not suitable for nut-allergic individuals. Always label when serving. For home kitchens with allergy concerns, consider alternatives.

Best for Home Cooks: Canola Oil

Accessibility, Affordability, and Performance

For most home bakers, canola oil is the best all-around choice. It balances cost, availability, and performance—with a smoke point of 400°F, it’s more than sufficient for frying donuts.

Moreover, modern canola oil is highly refined, removing impurities that could lead to off-flavors. It’s also low in saturated fat and high in omega-3 (alpha-linolenic acid), making it a heart-healthier option compared to coconut or palm oil.

How to Fry with Canola Oil

Use a heavy-bottomed pot or electric deep fryer, maintaining 360°F. Follow these steps:

1. Heat 2–3 inches of canola oil to 360°F using a deep-fry thermometer.
2. Fry donuts 1–2 minutes per side until golden brown.
3. Drain on a wire rack lined with paper towels to avoid sogginess.
4. Filter and store in a cool, dark place if reusing (up to 3 times for home batches).

Don’t mix used and fresh oil—this accelerates breakdown.

Other High-Quality Alternatives

Cottonseed Oil: Commercial Standard

Less common in home kitchens, cottonseed oil is a behind-the-scenes hero in the donut world. Its neutrality, high smoke point (420°F), and resistance to polymerization (gunk build-up in fryers) make it a staple in commercial settings.

It’s especially useful in donut vending machines and automated frying systems. However, cottonseed oil has higher saturated fat content and has raised environmental concerns due to pesticide use in cotton farming.

Sunflower & Safflower Oils: The Stable Neutrals

High-oleic sunflower and safflower oils are rising stars in professional kitchens. With smoke points near 450°F and a clean, neutral flavor, they provide crisp donuts with minimal oil absorption.

Safflower oil, in particular, has nearly 80% monounsaturated fat, lending heart-healthy attributes and exceptional oxidative stability.

Refined Coconut Oil: Sustainable Luxury

If you’re aiming for a gourmet, eco-conscious brand, refined coconut oil is worth considering. It has a light, clean taste (unlike virgin coconut oil), a high smoke point, and is plant-based and sustainable when sourced responsibly.

However, coconut oil is more expensive, and its saturated fat level is a concern for health professionals (though recent research has nuanced this). Use it for specialty or premium donut lines.

Oils to Avoid When Frying Donuts

Not all oils are created equal—and some are downright bad for frying donuts.

Olive Oil (Even Light or Refined)

While light olive oil has a high smoke point (468°F), its robust fruity flavor doesn’t suit sweet pastries. Virgin olive oil can impart a grassy or peppery taste, clashing with glazes or cinnamon sugar.

Additionally, olive oil is rich in polyphenols that break down under high heat, potentially creating off-flavors during reheating.

Soybean Oil (Unrefined or Low-Quality)

While refined soybean oil is acceptable, many supermarket brands are partially hydrogenated or blended with other oils. These can degrade quickly and leave a bitter aftertaste.

Look for fully refined, non-GMO versions if using soy oil, but better alternatives are available.

Butter and Margarine

No matter how tempting, do not fry donuts in butter. Butter contains milk solids that burn at high heat, smoke quickly, and create a scorched flavor. Margarine often contains water and emulsifiers, leading to spattering and uneven frying.

Butter can be added to the dough for flavor—but keep it out of the fryer.

The Perfect Frying Temperature and Technique

Even the best oil won’t save your donuts if temperature isn’t controlled.

Optimal Frying Range: 350°F to 375°F

Frying below 350°F leads to greasy donuts—oil seeps in faster than the crust can set. Over 375°F causes rapid browning with an undercooked center. Stick to 360°F as the sweet spot.

Use a thermometer every time—don’t guess. Inconsistent temperatures are the leading cause of failed batches.

Donut Fry Time Guidelines

| Donut Type | Fry Time (Total) | Temperature |
|————|——————|————-|
| Yeast Donut | 2–3 minutes | 360°F |
| Cake Donut | 2 minutes per side | 370°F |
| Filled Donut | 1–2 minutes | 360°F |
| Mini Donut | 1–1.5 minutes | 360°F |

Turn donuts once using chopsticks or a slotted spoon. Avoid overcrowding the fryer—this lowers the oil temperature and causes uneven cooking.

How to Reuse and Maintain Frying Oil

One of the keys to cost-effective donut production is oil longevity. Here’s how to maintain oil quality:

Filter After Every Use

Use a fine mesh strainer or dedicated fryer filter to remove crumbs, dough bits, and residue. These accelerate oil breakdown and cause darkening and off-flavors.

Store Properly

Keep oil in a sealed, dark container away from heat and light. Exposure to oxygen, UV, and high temps degrade oil faster.

Monitor for Signs of Degradation

Discard oil if you notice:
– A dark, murky color
– Smoke at normal frying temperatures (below 375°F)
– Bubbling or foaming even when dry donuts are added
– Unpleasant, rancid, or fishy smell
– Thick, sticky consistency

For commercial kitchens, test oil quality using a fryer oil tester or acid value kit.

Health and Dietary Considerations

Consumers are more health-conscious than ever. Choosing the right oil can enhance your brand’s appeal.

Saturated Fat and Trans Fat

While all frying involves fat, oils like canola, sunflower, and safflower are lower in saturated fats. Trans fats—once common in shortenings—are now largely banned, but always check labels for “partially hydrogenated oils.”

Gluten-Free and Allergen Safety

Ensure your oil isn’t cross-contaminated with allergens. If frying in a shared fryer with nut-coated pastries, even peanut oil residue could be unsafe for sensitive customers.

In gluten-free operations, use dedicated fryers to avoid cross-contact.

Sustainability and Ethical Sourcing

Palm oil, sometimes used in blends, is controversial due to deforestation. If using palm-based oils or shortenings, seek RSPO-certified sustainable palm oil.

Some artisan bakeries now advertise “responsibly sourced frying oils” as part of their branding—it’s becoming a selling point.

Pro Tips for Perfectly Fried Donuts

• Always start with dry donuts. Excess moisture causes splattering and uneven frying.
• Bulk fermentation matters. Properly risen yeast donuts fry with better structure.
• Use clean fry baskets. Old gunk in fryware can transfer to your donuts.
• Lift with care. Pierce or tear donuts when removing them to minimize oil retention.
• Glaze while warm. Warm donuts absorb glaze better, but allow 1–2 minutes to cool slightly to prevent melting.

Frequently Asked Questions From Professional Bakers

While not a formal FAQ section, let’s address common expert-level insights:

• Can I mix oils? Yes—some bakeries use a blend (e.g., 70% peanut oil + 30% shortening) for optimal texture and flavor.
• Is lard good for donuts? Traditional Southern recipes use lard for flakier textures, but it’s not ideal for sweet donuts due to strong flavor and lower smoke point.
• How much oil do I need? For home frying, 2–3 quarts cover most 8–10 inch pots. Commercial fryers hold 4–8 gallons.
• Do I need to season my fryer? Most modern stainless steel or electric fryers don’t require seasoning, but keep them clean.

Conclusion: The Ultimate Donut Frying Oil?

The best thing to fry donuts in depends on your needs—but overall, peanut oil and high-oleic vegetable shortenings lead the pack for texture, stability, and taste.

Home bakers will thrive with canola oil due to affordability, wide availability, and clean frying results. Commercial kitchens benefit from peanut, cottonseed, or safflower oils that deliver consistency across hundreds of batches.

Whatever you choose, remember: The oil is not just a cooking medium—it’s an ingredient. Investing in a quality, stable oil elevates your donuts from good to unforgettable, delivering that melt-in-your-mouth experience with every bite.

Now that you know the science and strategy behind frying oils, it’s time to heat up the fryer and craft the perfect donut—one golden, fluffy, and flawlessly fried at a time.

What type of oil is best for frying donuts?

When it comes to frying donuts, the best oils are those with high smoke points and neutral flavors. Canola oil, vegetable oil, and peanut oil are popular choices because they can withstand the typical frying temperature range of 350°F to 375°F without breaking down or imparting strong tastes to the donuts. These oils are also widely available and relatively affordable, making them practical for both home cooks and commercial kitchens.

Canola oil, in particular, is favored for its light texture and low saturated fat content, which helps produce a crisp yet tender donut exterior. Peanut oil adds a slightly nutty aroma that can enhance flavor, but it may not be suitable for individuals with allergies. While some specialty oils like avocado or sunflower oil can also work, they tend to be more expensive. Ultimately, selecting an oil based on smoke point, flavor neutrality, and cost-efficiency ensures consistent, high-quality donuts.

Can I use shortening or lard to fry donuts?

Yes, shortening and lard are traditional fats used for frying donuts and can produce excellent results. Vegetable shortening, such as Crisco, has a high smoke point and creates a crisp, flaky crust that many people associate with old-fashioned donuts. Similarly, lard provides a rich flavor and excellent browning, often resulting in a more tender crumb structure in the finished product.

However, both options have considerations. Shortening is highly processed and contains trans fats, which are less desirable for health-conscious consumers. Lard, while natural and flavorful, has a distinct taste that might not appeal to everyone and is not suitable for vegetarians or those avoiding animal products. If you choose to use either, ensure the fat is melted completely and maintained at the correct frying temperature for optimal texture and absorption control.

How long should I fry donuts for perfect results?

Donuts typically need to fry for about 1 to 2 minutes per side to achieve a golden brown exterior and fully cooked interior. The exact time depends on the size and thickness of the donuts, as well as the oil temperature. It’s crucial to maintain a consistent oil temperature between 350°F and 375°F—too cool, and the donuts will absorb excess oil and become greasy; too hot, and they may burn on the outside before cooking through.

To ensure even frying, gently place the donuts into the oil and avoid overcrowding the pot or fryer. Turn them once using a slotted spoon or tongs when the bottom side is golden, and watch for bubbles to slow down, which indicates the donut is nearly done. After removing from the oil, drain them on a wire rack with paper towels underneath to allow excess oil to drip off evenly.

Can I reuse frying oil for donuts?

Yes, frying oil can be reused several times if properly strained and stored, making it economical and practical for frequent frying. After frying, allow the oil to cool completely, then strain it through a fine-mesh sieve or cheesecloth to remove any crumbs, dough particles, or residue. This helps prevent off-flavors and extends the oil’s usable life.

Store the filtered oil in an airtight container in a cool, dark place—preferably the refrigerator to slow oxidation. Reused oil should be checked for clarity, odor, and smoke point before each use; if it appears dark, smells rancid, or smokes at lower temperatures, it should be discarded. Generally, oil used for frying donuts can be reused 3 to 5 times, depending on maintenance and the initial oil quality.

What oil should I avoid when frying donuts?

Oils with low smoke points or strong flavors should be avoided when frying donuts. Olive oil, especially extra virgin, is unsuitable because it begins to smoke at lower temperatures and imparts a pronounced taste that can clash with the sweetness of donuts. Butter and margarine are also poor choices due to their low smoke points and tendency to burn quickly.

Additionally, oils high in polyunsaturated fats, such as flaxseed or walnut oil, are not ideal because they break down more rapidly when exposed to high heat, leading to off-flavors and potentially harmful compounds. These oils also tend to oxidize faster, reducing shelf life and safety. Sticking to oils rich in monounsaturated or saturated fats with high thermal stability ensures better texture, flavor, and food safety.

How much oil do I need to fry donuts?

To fry donuts properly, you need enough oil to fully submerge them at least halfway, typically 2 to 3 inches deep in a heavy-bottomed pot or deep fryer. This depth allows the donuts to float freely and cook evenly without sticking to the bottom. Using a deep, wide pot helps prevent overflow and ensures adequate space between donuts during frying.

The exact volume depends on your cooking vessel, but a standard 4- to 6-quart Dutch oven usually requires about 1.5 to 2.5 quarts of oil. Never fill the pot more than halfway to avoid dangerous splattering when adding the donuts. Measuring oil carefully and using a fry thermometer to monitor temperature are key steps to achieving consistent, safe, and delicious frying results.

What temperature should the oil be when frying donuts?

The ideal oil temperature for frying donuts is between 350°F and 375°F. At this range, the donuts cook quickly enough to rise and develop a golden crust while preventing excessive oil absorption. If the oil is too cool, the donuts will soak up more fat and become heavy and greasy; if it’s too hot, the exterior will brown too quickly while the center remains undercooked.

Use a reliable deep-fry or candy thermometer to monitor the temperature continuously. Adjust the heat as needed during frying, especially after adding donuts, since they lower the oil temperature temporarily. Allow the oil to return to the proper range between batches for consistent results. Maintaining the correct temperature is essential for achieving light, airy donuts with a delicate crunch.