Do you use a deep fryer?

[sudsmaster]

As far as I can tell, the main health danger from deep frying is when the high heat causes poly unsaturated oils to break bonds and reform as trans fats. These are to be avoided at all cost. Oils that are primarily monosaturated or fully saturated are more resistant to the formation of trans fats, if at all. This accounts for the recommendation of fats that are solid at room temp, like lard or coconut oil, or highly monosaturated, like avocado oil.

I would also recommend frying no more than to the stage where the breading or batter or skin is golden, not darker brown. This means fewer toxic compounds like acrylamides may have been formed. Acrylamides are suspected carcinogens. It will also give a less bitter taste to the final product. So if you naturally tend to avoid bitter foodstuff (like dark bread crust, brown fried food, etc, as I always have) then so much the better.

 

[iej]

I don't own one. They were a very standard kitchen item here in decades past, particularly for making home made chips (French fries).

 

[foraloysius]

I never owned a deep fryer, but last year I bought a Philips Airfryer XL. It's OK. Foods tastes different than from a deep fryer, often dryer. It's like a hot air oven, the air moves very fast. When it gets used it's often for potato croquettes. I always keep some in the freezer. I prefer fries from a deep fryer.

The Philips XL has a problem specific for that model, it tends to smoke. A special lid over the food seems to help, but models from other brands don't seem to have that problem.