Though recipes frequently call just for "oil for frying" (including those on this site), you should know that not all oils are equally suited to the task. Escoffier suggests lard, which is almost certainly the best -- fritters cooked in it have a special something that other oils just don't impart. Should you object to lard for philosophical, moral or practical reasons, there's oil.
The best is olive oil, and in particular vitamin E-rich extra virgin oil, because it tolerates high temperatures without breaking down. Unfortunately, it's expensive. The next best bet is peanut oil. Neither corn nor sunflower seed oil can tolerate frying temperatures, so you shouldn't use them.
How much oil? At least a quart (a liter, and you should use 2 or more if you're frying large quantities), or the foods will chill the oil to the point they absorb it when you put them in the pot. To help reduce this problem to a minimum, add the food to the oil in small batches, and let the oil come back up to temperature between batches.
And how to judge the oil's temperature without a thermometer? Toss a cube of bread into the pot; if it rises to the surface crackling and frying, the oil's hot enough.
More Italian Food Quick Tips
The best is olive oil, and in particular vitamin E-rich extra virgin oil, because it tolerates high temperatures without breaking down. Unfortunately, it's expensive. The next best bet is peanut oil. Neither corn nor sunflower seed oil can tolerate frying temperatures, so you shouldn't use them.
How much oil? At least a quart (a liter, and you should use 2 or more if you're frying large quantities), or the foods will chill the oil to the point they absorb it when you put them in the pot. To help reduce this problem to a minimum, add the food to the oil in small batches, and let the oil come back up to temperature between batches.
And how to judge the oil's temperature without a thermometer? Toss a cube of bread into the pot; if it rises to the surface crackling and frying, the oil's hot enough.
