Tasty examples of examples of frying with different oils

Real-world examples of frying with different oils

Let’s skip the lab talk and go straight to the pan. Here are everyday, real examples of frying with different oils that you can picture — and probably smell — right now.

Think about classic Southern-style fried chicken. A very common example of frying here is using peanut oil or canola oil. Both have high smoke points and neutral flavors, so you get shatteringly crisp skin without a heavy, greasy taste. Now compare that to a skillet of Italian-style chicken cutlets browned in extra-virgin olive oil. The crust is still crisp, but you also get a gentle, fruity flavor that works beautifully with lemon and herbs.

Those two dishes alone are powerful examples of examples of frying with different oils: same basic technique, totally different results because of the oil you chose.

Classic American examples of frying with neutral oils

When people talk about the best examples of deep-fried foods in the U.S., they’re usually talking about dishes cooked in neutral, high-smoke-point oils. These are your workhorses: vegetable, canola, corn, soybean, and peanut oil.

A few everyday examples include:

• French fries in canola or vegetable oil: Fast-food chains and home cooks alike lean on these oils because they handle the high heat needed for crisp fries. They don’t add much flavor, which lets the potato, salt, and any seasonings shine. This is a textbook example of frying where you want texture, not extra flavor from the fat.

• Fried chicken in peanut or soybean oil: Many restaurants use peanut or soybean oil in their fryers because they’re stable at high temperatures and relatively affordable. These examples of frying with different oils show how a neutral-tasting fat lets the seasoned batter and juicy meat do the talking.

• Onion rings in corn oil: Corn oil has a mild, slightly buttery note that works nicely with sweet onions. When you bite into a perfectly fried onion ring, that clean crunch is a great example of how a neutral oil keeps the coating light instead of heavy.

In all of these examples of frying with different oils, the pattern is the same: high smoke point, neutral flavor, and a focus on crispness over complexity.

Flavor-forward examples of frying with olive oil

Olive oil gets a lot of mixed messages when it comes to frying. Yes, some extra-virgin olive oils have lower smoke points than refined oils, but they’re still perfectly fine for medium to medium-high frying if you keep an eye on the heat.

Some of the best examples include:

• Pan-fried zucchini cutlets in extra-virgin olive oil: In Italian-style cooking, thin slices of zucchini or eggplant are dredged in flour or breadcrumbs and fried in a generous layer of olive oil. The oil adds a fruity, peppery note that you’ll never get from plain canola.

• Crispy fried eggs in olive oil: A trend that’s stayed popular into 2024 is the olive-oil-fried egg — you add a little extra oil, let it get hot but not smoking, then crack in the egg. The edges bubble and crisp while the yolk stays runny. This is a simple example of frying where the oil’s flavor is a feature, not a background player.

• Shrimp or calamari in olive oil: In Mediterranean kitchens, quick shallow-frying seafood in olive oil is common. The oil browns the exterior while leaving a light, aromatic finish that pairs beautifully with lemon and parsley.

These are prime examples of examples of frying with different oils when you want the oil to contribute real character to the dish.

For a helpful overview of olive oil types and smoke points, the Harvard T.H. Chan School of Public Health has a useful guide to cooking oils: https://www.hsph.harvard.edu/nutritionsource/healthy-fats/oils/

High-heat examples of frying with peanut, avocado, and sunflower oils

When you need serious heat — think wok cooking or ultra-crisp deep-frying — you want oils designed to stay stable at higher temperatures.

Some strong real examples:

• Stir-fry in peanut oil: Classic Chinese-American stir-fries, like beef and broccoli or kung pao chicken, often use peanut oil. It has a high smoke point and a subtle nutty flavor that stands up to soy sauce, ginger, and garlic without burning. This is a perfect example of frying in a wok, where the oil has to handle intense heat.

• Tempura in refined sunflower or canola oil: For light, lacy tempura batter, Japanese restaurants frequently use neutral high-heat oils. Sunflower or canola oil keeps the coating pale, crisp, and delicate. These examples of frying with different oils show that sometimes you want almost no flavor from the fat at all.

• Avocado-oil fried chicken tenders: Avocado oil has become more common in U.S. kitchens around 2024 because it combines a very high smoke point with a relatively mild, buttery taste. Home cooks who want a slightly “better-for-you” profile often use it for shallow-frying chicken tenders or fish fillets. It’s one of the newer best examples of how modern oils are sliding into classic fried dishes.

If you’re curious about smoke points and oil stability, the USDA and other sources provide technical data, but the takeaway is simple: for very hot frying, choose oils labeled refined or specifically marketed for high-heat cooking.

Comfort-food examples of frying with butter and ghee

Now let’s talk flavor bombs: butter and ghee.

Butter on its own has a relatively low smoke point, but it delivers unmatched flavor. That’s why many cooks either mix it with a neutral oil or use ghee (clarified butter), which has the milk solids removed and can handle higher temperatures.

Some homey examples include:

• Buttermilk pancakes on a buttered griddle: Technically this is more griddling than deep-frying, but it’s still a form of frying in fat. The butter gives you those browned, slightly crisp edges and a rich aroma that screams weekend brunch.

• Schnitzel in a butter–oil mix: In German and Austrian-style cooking, thin cutlets of pork or veal are often fried in a mix of butter and neutral oil. The oil raises the smoke point; the butter adds flavor and browning. This is a smart example of frying where you combine fats to get the best of both worlds.

• Potatoes in ghee: Tossing parboiled potatoes into a skillet with ghee and pan-frying until golden gives you crisp, deeply flavored edges. Ghee’s nutty taste turns a simple side dish into something special.

These examples of frying with different oils (and fats) show that technique isn’t just about safety and smoke points; it’s also about the flavor story you’re trying to tell on the plate.

Global examples of frying with coconut, sesame, and specialty oils

Step outside the typical American pantry and you’ll find even more examples of examples of frying with different oils that are tied to regional cuisines.

Some standouts:

• Coconut-oil fried plantains: In parts of the Caribbean and coastal regions where coconuts are abundant, frying ripe plantains in coconut oil is common. The oil adds a subtle sweetness and tropical aroma that works perfectly with the caramelized banana flavor.

• Stir-fries finished with toasted sesame oil: Toasted sesame oil is usually too strong and delicate for high-heat frying, but in many East Asian dishes, cooks use a neutral oil for the main frying, then add a drizzle of sesame oil at the end. It’s a good example of frying where one oil does the heavy lifting and another adds aroma.

• Falafel in refined sunflower or cottonseed oil: In Middle Eastern street food, falafel is often deep-fried in neutral oils like sunflower or cottonseed. The goal is a crisp shell and tender interior without overshadowing the herbs and spices.

• Fish tacos with shallow-fried fish in canola or corn oil: In coastal Mexico and the American Southwest, fish for tacos is commonly fried in neutral oils that won’t compete with lime, salsa, and cabbage slaw.

These global examples include both everyday and street-food dishes, all showing how local oils shape the character of fried foods.

Health-minded examples of frying in 2024–2025

In recent years, there’s been more attention on how different oils affect health. While frying is still an indulgence, you can make more informed choices about what goes into your pan.

Here are some modern examples of frying with different oils that line up better with current nutrition advice:

• Air-fryer wings lightly coated in avocado or canola oil: Instead of submerging wings in a deep fryer, many home cooks in 2024 are tossing them in a tablespoon or two of high-heat oil and letting the air fryer do the rest. You still get crisp skin with far less oil absorbed.

• Stir-fried vegetables in canola or high-oleic sunflower oil: Canola and certain sunflower oils are higher in unsaturated fats, which organizations like the American Heart Association suggest over saturated fats like butter and tropical oils.

• Shallow-fried tofu in peanut or soybean oil: Plant-based eaters often pan-fry tofu cubes in neutral oils, then finish with flavorful sauces instead of relying on heavy, saturated fats for taste.

For more on how different fats affect health, resources like the National Institutes of Health and Mayo Clinic offer accessible guidance on choosing healthier fats.

These examples include a mix of traditional frying and air-fryer adaptations, reflecting how home cooking has evolved without giving up that satisfying crisp bite.

How to choose the right oil: putting the examples together

After all these real-world dishes, you can start to see a pattern. When you look at examples of frying with different oils, three big questions help you decide what to use:

1. How hot will the pan or oil get?

• For high-heat deep-frying or wok cooking, think peanut, canola, avocado, refined sunflower, or soybean oil.
• For gentler pan-frying or shallow-frying, you can use olive oil, butter–oil mixes, or ghee.

2. Do you want the oil to add flavor or stay in the background?

• If you want flavor from the oil, examples include olive oil for cutlets, coconut oil for plantains, or ghee for potatoes.
• If you want a blank canvas, examples include canola oil for fries, sunflower oil for tempura, or corn oil for onion rings.

3. How often are you eating fried foods?

• If frying is an occasional treat, you might lean into flavor-forward fats like butter and coconut oil.
• If it’s something you do more regularly, you might follow the examples of many home cooks in 2024 who choose oils higher in unsaturated fats and use smaller amounts, like in air-fryer recipes.

By thinking through these questions and remembering the examples of examples of frying with different oils we’ve walked through, you can match the oil to the job instead of guessing every time you heat a pan.

FAQ: examples of frying with different oils

Q: What are some common examples of frying with different oils at home?
Some of the most common examples include French fries in canola or vegetable oil, fried chicken in peanut oil, pan-fried fish in corn oil, cutlets in olive oil, plantains in coconut oil, and potatoes in ghee. Each example of frying uses the oil’s smoke point and flavor in a slightly different way.

Q: Can I deep-fry with extra-virgin olive oil?
You can, but it’s usually better for medium to medium-high frying rather than very high-heat deep-frying. Many cooks prefer refined olive oil or a neutral oil for deep-frying and save extra-virgin for shallower frying and finishing.

Q: What are healthier examples of frying with different oils?
Health-focused examples include stir-frying vegetables in canola or high-oleic sunflower oil, shallow-frying tofu in peanut or soybean oil, and using small amounts of avocado oil in an air fryer for wings or potatoes. These approaches use oils higher in unsaturated fats and often rely on less total oil.

Q: Is coconut oil good for frying?
Coconut oil works well for medium-heat frying and adds a distinct flavor, which is why it’s popular for dishes like fried plantains. It is higher in saturated fat, so many people treat it as an occasional choice rather than an everyday frying oil, following guidance from sources like the American Heart Association.

Q: What is a good example of mixing oils or fats for frying?
A classic example of mixing fats is frying schnitzel or chicken cutlets in a blend of butter and neutral oil. The neutral oil raises the smoke point so the butter doesn’t burn as quickly, while the butter adds rich flavor and browning.

By paying attention to these real examples of frying with different oils, you’ll start to think less about strict rules and more about matching the right oil to the dish you’re craving.