Fats and Oils That Should Not be Used For Deep Frying. Not only should you avoid them for deep frying, but you should make an effort to avoid them altogether. Using these oils for deep frying is likely to result in large amounts of oxidized fatty acids and harmful compounds (14). Avoid them like the plague.
Cooking with Olive Oil - It is a myth that heating olive oil leads to the formation of trans fats. In one study, frying olive oil 8 times in a row only increased the trans fat content from to still a negligible amount.
Extra light olive oil and sunflower oil are great options to use when you deep-fry foods. They have a high smoke point and heart-healthy unsaturated fats. Other good options include canola, safflower and peanut oils.