Some days ago I made some "eggplant meatballs" (no meat inside - not sure how you would call them in English).
The recipe was quite simple: bake the eggplants for 45 mins to soften the pulp, put it in a bowl with a spoon, add some seasoning, grated cheese and egg, make same small "meatballs" as balls about 3cm in diameter, soak in whisked egg, roll in grated bread, deep fry.
We used a proper frying oil, heated it in a small saucepan and fried about four balls at a time.
We were using an induction stovetop and I am no expert of it at all, so this might have contributed.
The point is that the oil was probably too hot. I did not have a thermometer but of course it did not reach the smoke point, I just waited a bit and tried it with a breadcrumb. When I put the balls in the oil it immediatly started to boil, so it definitely was not too cold. Problem is that in something like 20s the outside of the balls turned golden brown but unfortunately the inside was just warm.
We ate them and they were delicious and not raw at all, but I started to wonder if too hot oil when deep frying is a thing or not since I've never heard of it. I was surprised also because the balls were very small, anything human made can't be that smaller and of course bigger chunks of food would soffer much more the "too hot oil syndrome".
The question then is: can oil be too hot when used for deep frying?