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Which oil is best for frying Italian doughnuts?

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I've made thousands of Zeppole throughout my career.

Don't use olive oil, you'll impart the wrong flavour profile.

Veg/Canola/Peanut, or any other neutrally flavoured high-temp oil suitable for frying will work.

PERSONALLY, I prefer Zeppole and other choux paste products baked on a parchment sheet, with a light mist of cooking spray.

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I would expect Italians to use Olive oil.

I'd use whatever feels right for frying (peanut oil, canola...)

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    I’d expect them to use lard. – Spagirl Apr 2 '18 at 20:04
  • Olive oil is too fragile for most (if not all) deep frying temperatures. – Catija Apr 3 '18 at 12:27

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