Can you use olive oil for deep frying doughnuts?!
Answers: or will they taste bad
I think that the doughnuts would taste nasty.
It will definitely change the taste. Try vegetable oil, canola, or even peanut oil.
no, you can't use it for deepfrying
However here is one of Giada's recipes using both veg oil and olive
Italian Doughnuts
Recipe courtesy Giada De Laurentiis
Vegetable oil, for frying
Olive oil, for frying
1 pound prepared pizza dough
3/4 cup sugar
1 1/2 teaspoons ground cinnamon
Pour equal parts of vegetable oil and olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.
Roll out the dough on a lightly floured surface to 1/2-inch thickness. Using a floured 2-inch cookie cutter, cut out doughnut rounds. Using a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut. Gather the dough scraps and re-roll to cut out more doughnuts.
Whisk the sugar and cinnamon in a medium bowl to blend. Set the cinnamon-sugar aside.
When the oil is hot, working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side. Using a slotted spoon, transfer the doughnuts to paper towels to drain. Cool slightly. While the doughnuts are still warm, add to the bowl with cinnamon-sugar and generously coat each 2 times with the cinnamon-sugar. Serve warm.
Alternately, cool the fried doughnuts to room temperature. Stir 3 ounces milk chocolate and 1/4 cup whipping cream in a heavy small saucepan over medium-low heat until the chocolate melts. Set aside until the chocolate sauce comes to room temperature but does not set. Dip 1 side of each doughnut into the chocolate mixture. Sprinkle with finely chopped toasted almonds or crushed espresso beans and set aside until the chocolate is set.
That oil burns really quick, and it would taste funny. Try using Vegetable or canola..
First, you don't use extra virgin olive oil for cooking/frying - it burns too easily and is WAY too expensive:) ... second, it has a nutty flavor that isn't what you want with a doughnut... stick to cheaper vegetable oil
I don't know if it would affect the taste too much but you would get a ton of smoke.
The smoke point of olive oil (the temperature at which the oil starts to burn) is 375°F which is probably the temperature you would at least want to reach to deep fry something.
Not only will you have the distinct olive flavor in your donuts but since olive oil has a low flash point (the temperature it catches fire without open flame) Your donuts will taste burned. Olive oil is truly a flavoring oil when it comes to extra virgin. You can use blends if you must but, i dont suggest it. If you cant afford to buy peanut oil plain vegetable oil will do you well.
You could probably get away with using pure olive oil (rather than extra virgin or virgin)---and one that is very mild (light) rather than fruity. It's pretty expensive compared to more neutral tasting oils, and may produce odd tasting donuts.
Here are some excerpts:
The new light olive oil contains the same amount of beneficial monounsaturated fat as regular olive oil...and it also has exactly the same number of calories. What the term "light" refers to is that--because of an extremely fine filtration process--this olive oil is lighter in both color and fragrance, and has little of the classic olive-oil flavor. It's this rather nondescript flavor that makes "light" olive oil perfect for baking and cooking where regular olive oil's obvious essence might be undesirable. The filtration process for this light-style oil also gives it a higher smoke point than regular olive oil. Light olive oils can therefore be used for high-heat frying, whereas regular olive oil is better suited for low- to medium-heat cooking, as well as for many uncooked foods such as salad dressings and marinades. The International Olive Oil Institute recommends using pure olive oil for frying, since the flavor of extra virgin olive oil tends to break down at frying temperatures, making the added expense a waste.
Another:
Generally, the "smoke point of olive oil" ranges from 220-437°F. Most commercial producers list their pure olive smoke points in the range of 425-450°F while "light" olive oil products (which have undergone more processing) are listed at 468°F. Manufacturers of extra virgin oil list their smoke points in a range that starts "just under 200°F" and that extends all the way up to 406°F. Again, the variability here is great, and most likely reflects differences in the degree of processing.
Practical tips
In principle, organic, unrefined, cold-pressed extra virgin olive oil should have the lowest smoke point of all forms of olive oil since this form of the oil is the least refined, most nutrient dense and contains the largest concentration of fragile nutritive components. Based upon this, I cannot imagine exposing this type of olive oil to high heat, anymore than I can imagine exposing fresh organic flax oil or evening primrose oil. For a natural, very high-quality extra virgin olive oil, I believe the 200-250°F range reflects the most likely upper limit for heating without excessive damage. In other words, this would allow the use of extra virgin olive oil for making sauces, but not for 350°F baking or higher temperature cooking. It is best to add it to your dishes after they have been cooked to enjoy the wonderful flavor and nutritional value of olive oil.
No,you want to use veg. oil.The donuts will taste funny using olive oil.
It will smoke at doughnut cooking temp, but if you like the taste of stuff cooked in Olive Oil try making them on a lower heat. Peanut oil can withstand the heat. or Crisco if you like some Transfat on your doughnut :-)
yes just don't use extra virgin it will taste bad, use the regular kind..