01
Ghee
6.7best for frying1 cup : 1 cup
Richer flavor, no water content so reduce by 1 tbsp
6.7
margarine substitute
for frying.
Frying with margarine is rare — its 350°F smoke point sits at the low end of deep-fry temperatures (350-375°F standard) and its 16-20% water content spits aggressively in 1+ inch oil baths. Most substitutes here are pure fats with higher smoke points. This page ranks by smoke-point ceiling (safe fryer temperature), by whether the fat produces a crisp or soggy crust at 90-120 second fry times, and by oil stability when held at temperature over a 30-60 minute frying session.
top substitutes
adjustment for frying
Ghee at 3/4 cup per cup margarine is ideal for shallow or pan frying — 485°F smoke point holds well above fryer-standard 375°F with zero water-spatter risk. Fries at 350°F give crisp results in 90 seconds; oil recovers temperature 20% faster than margarine because no water has to re-evaporate between batches.
02
Vegetable Oil
3.3best for frying3/4 cup : 1 cup
Use 3/4 cup oil per cup, works in quick breads
3.3
adjustment for frying
Neutral vegetable oil at 3/4 cup per cup margarine is the default deep-fry fat — 400-450°F smoke point, no water content, stable over 30-60 minute fryer sessions. Fries at 350-375°F deliver crisp results in 90-120 seconds depending on item. Never use margarine for actual deep-frying; its 16-20% water pops dangerously.
03
Avocado Oil
6.7best for frying3/4 cup : 1 cup
Neutral taste, use 3/4 cup; best for moist cakes
6.7
adjustment for frying
Avocado oil at 3/4 cup per cup margarine has the highest fryer smoke point on this page at 520°F — safe for any typical frying temperature without breakdown. Fries at 375°F crisp in 75-90 seconds. Expensive for deep-frying but perfect for shallow fry or high-heat pan-fry of delicate items like fish or zucchini blossoms.
show 6 more substitutes
04
Salted Butter
5.01 tbsp : 1 tbsp
Dairy-free, add pinch of salt
5.0
adjustment for this dish
Salted butter is a poor deep-fry fat (302°F smoke point, 16% water content) but works for shallow-fry at 300-325°F for items needing rich flavor — schnitzel, sole meunière, grilled cheese. Clarify first by heating to 200°F and skimming foam; raises smoke point to around 375°F and improves fry stability significantly.
05
Coconut Oil
6.71 cup : 1 cup
Dairy-free, solid at room temp, slight coconut taste
6.7
adjustment for this dish
Refined coconut oil at 3/4 cup per cup margarine offers a 400°F smoke point — suitable for deep-frying at 350°F. Neutral flavor when refined; virgin coconut oil imparts tropical notes. Fries hold crispness 5-7 minutes longer post-fry than margarine-fried items because no water residue softens the crust.
06
Whipped Butter
6.73 tbsp : 2 tbsp
Reduce amount, whipped is aerated
6.7
adjustment for this dish
Whipped butter is the worst fry fat on this page — incorporated air creates large foaming at 200°F and the effective smoke point drops below unwhipped butter's 302°F. If it's the only option, use only for gentle 275°F pan-finishing of already-cooked items; never for primary frying or deep-frying applications.
07
Stick Butter
4.01 tbsp : 1 tbsp
Dairy-free swap, similar texture
4.0
adjustment for this dish
Stick butter fries at 300-325°F for 60-90 seconds per side — classic for beurre meunière sauté of sole, trout, or crabcakes. Clarify to raise smoke point from 302°F to 375°F for hotter work. Avoid deep-frying; butter's milk solids scorch within 3 minutes of sustained 350°F submersion, fouling the oil.
08
Olive Oil
6.73/4 cup : 1 cup
Use less, best for savory baking and cooking
6.7
09
Sour Cream
4.01:1
Adds tang and moisture; use 1:1 in baking for tender crumb, not for spreading
4.0