Things to Oil Fondue

I love oil fondue for the smell of hot oil, the clack of skewers, and the slow conversations that grow around the pot.

Jump to:

• Is Oil Fondue Dangerous?
• What Oil Should You Use for Fondue?
• Managing the Temperature in a Fondue Pot
• Fondue vs. Deep-Frying: What's the Difference?
• What Can You Cook in an Oil Fondue: Ingredient Options
• How Long Should You Cook Food in Oil Fondue?
• Frequently Asked Questions
• Final Thoughts

To me, that is the true glory of oil fondue. It isn't just dinner, it's an event.

However, I've seen people be intimidated by the idea of a pot of hot oil in the middle of the table.

In this post, I want to walk you through exactly how to do it right, from choosing the oil to why I never use frozen vegetables, so you can relax and enjoy the experience.

Is Oil Fondue Dangerous?

Let's get the elephant in the room out of the way: Yes, it can be.

You are putting a pot of boiling oil on a table. But with a little common sense, it is perfectly safe.

• Be Mindful: Just be aware of your surroundings. Don't reach over the pot carelessly.
• Watch the Kids: If I have children present, I watch them like a hawk. Honestly, I prefer to set up a separate cheese or chocolate fondue for the kids to keep them away from the hot oil.

As long as you respect the heat, everyone will have a great time.

What Oil Should You Use for Fondue?

People often ask me if they should use healthy oils like olive oil. Please don't.

Olive oil has a strong flavour and a low smoke point. It will smoke up your dining room and ruin the taste of the meat. You need a neutral oil with a high smoke point.

• My Pick: I usually go with Canola oil. It's inexpensive, has a neutral flavour, and handles high heat perfectly.
• Alternatives: Peanut oil, grapeseed oil, and sunflower oil work great too.

Important Safety Note: No matter which type of oil you choose, it's important to be mindful of the volume of oil you use.

Don't fill the fondue pot more than halfway, as the oil will expand and bubble when it gets hot. Overfilling the pot can lead to a hot, dangerous mess.

Managing the Temperature in a Fondue Pot

This is where most people struggle. Cooking in a fondue pot is a hybrid of deep-frying and oil poaching. Because the volume of oil is small, the temperature drops rapidly when you add cold food.

The Strategy: You want the oil hot enough to sear the food initially, but then allow it to essentially "poach" as it cooks through.

1. The Start: When I first light the burner, I let the oil heat for 10-15 minutes.
2. The Test: Drop in a cube of bread. If it browns in less than a minute, you are ready to go.

Pro Tip: Don't get impatient and overcrowd the pot. I try not to cover more than 60-70% of the surface with food. If you dump in too many cold ingredients at once, the oil temp crashes, and your food comes out greasy and sad.

Fondue vs. Deep-Frying: What's the Difference?

Earlier, we mentioned that oil fondue is a combination of deep-frying and oil poaching. It can be helpful to keep this in mind as you cook, as it will influence the texture and flavour of the food.

• Oil Poaching: The food is slowly cooked in the oil and takes on a silky texture, similar to olive oil-poached fish.
• Fondue: In an oil fondue, you want the oil to be hot enough to brown the food slightly, but then the temperature should fall and the food will essentially poach. This creates the best of both worlds and, in my opinion, is the true glory of oil fondue.

As you choose your ingredients, keep in mind that you are not cooking mini spring rolls or breaded chicken fingers in the fondue pot. Foods with breading or coatings will absorb the oil if it isn't hot enough, and they can also quickly ruin the oil. Instead, opt for fresh, un-breaded foods for the best results.

What Can You Cook in an Oil Fondue: Ingredient Options

If there is one rule you follow, make it this one: Make sure your ingredients are dry.

Water is the enemy of hot oil. I always pat my meat and seafood dry with paper towels, and I make sure my veggies are thoroughly dried after washing. If you skip this, the oil will spit and bubble over.

The Proteins

Meat and fish are the main events here.

• Beef: I stick to strip loin or tenderloin. I avoid fatty cuts like rib-eye because the fat doesn't have time to render, and nobody wants to eat a chunk of chewy beef fat. For more on selecting the right cut, see my guide to cooking meat.
• Seafood: Shrimp and scallops are fantastic. For fish, I avoid flaky white fish like cod (it falls apart). Stick to firm fish like salmon or tuna. If you'd like more guidance, check out everything I know about cooking fish.
• Others: Pork, chicken, bison, and lamb are all fair game.

Chef's Note: If you are cooking for someone with allergies (like shellfish), be careful. You are cooking everything in the same oil. I usually set up a second pot if allergies are a concern.

The Vegetables

The options here are limitless, but never use frozen vegetables. They release too much water and will cause the pot to boil over.

I love using waxy potatoes (like yellow potatoes), but I pre-cook them slightly. If you put a raw potato in fondue, you'll be waiting 20 minutes for it to cook.

My Favourites: Mushrooms, onions, garlic, asparagus, broccoli, and cauliflower.

A Note on Allergies

It's important to note that if you or anyone in your group has allergies, you should be aware of the potential for cross-contamination. If you are using the same oil to cook a variety of ingredients, be sure to label the different items clearly and keep track of which ingredients have been cooked in the oil. This can help prevent any accidental exposure to allergens. You may want to have a few pots going if there is someone with an allergy present.

Dipping Sauces

Truth be told, the sauces are the best part. This is where you can get creative. I like to raid my fridge and use up extra condiments.

• The Classics: Mustard, horseradish, mayonnaise, barbecue sauce.
• The Creamy Stuff: Ranch dressing, sour cream.

I also like to put out bowls of chopped herbs, chives, cilantro, paprika, so guests can customize their dips.

How Long Should You Cook Food in Oil Fondue?

I wish I could give you an exact time, but it depends on your oil temp and how big you cut your food.

My advice? Choose ingredients that are forgiving. I love beef and scallops because if they are slightly undercooked, they are still delicious (and safe). As you eat, you will get a feel for it. Thin slices cook fast, chunks take longer.

Frequently Asked Questions

Final Thoughts

Oil fondue is one of my favourite ways to bring people together around the table -- the pace is slow, the conversation is easy, and everyone gets to cook exactly what they like. If you're looking to round out a fondue evening, try starting with Cheese Fondue and finishing with Baileys Chocolate Fondue for dessert.