How to Fondue with Oil

Why You’ll Love This Recipe

I love how oil fondue makes dinner feel like an event. Each person gets to choose what they cook and how long they cook it, making the meal fully customizable. It’s a great way to keep things fun and social, and the variety of dippers means there’s something for everyone. Plus, with minimal prep and simple clean-up, it’s one of my favorite ways to host without the stress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 24 ounces oil (vegetable, canola, or peanut oil)

Meats (cut into bite-sized pieces):

• Cubed steak

• Breaded chicken

• Sliced sausage

• Breaded shrimp

Vegetables (washed and cut):

• Potatoes (precooked or parboiled)

• Zucchini

• Cauliflower

• Asparagus

Frozen sides (pre-packaged):

• Onion rings

• French fries

• Cheese curds

Directions

1. I place my electric fondue pot in the center of the table where I’ll be serving. I pour in the oil, making sure not to exceed the pot’s max fill line.

2. I plug in the fondue pot and set the temperature to 375°F, allowing the oil to heat thoroughly.

3. While the oil heats up, I arrange the meats, veggies, and frozen sides in separate bowls, ready for dipping.

4. Once the oil is hot, each guest takes a colored fondue fork, spears a raw item from the serving bowl (not their plate), and places it in the oil to cook.

5. Everyone watches their own fork(s) and removes food once it’s golden and cooked through, placing it on their plate to enjoy with dipping sauces.

6. I remind everyone not to overcrowd the pot to keep the oil at a steady cooking temperature.

Servings and timing

Prep time: 15 minutes
Cook time: Ongoing while eating
Total time: Depends on the number of guests and items being cooked
Servings: 4 (up to 5 guests per pot for best results)

Variations

I like changing up the menu with marinated steak, seasoned tofu, or even tempura-style vegetables. For extra variety, I offer a mix of sauces like garlic aioli, honey mustard, chipotle mayo, or sweet chili sauce. Dessert fondue can follow—just swap the oil for melted chocolate and bring out fruits, marshmallows, or pound cake for dipping.

Storage/Reheating

Any uncooked meat or vegetables can be stored in the fridge in separate containers for up to 2 days. I discard any leftover oil after it cools—never pour it down the drain. Instead, I strain it and dispose of it properly or store it in a sealed container if I plan to reuse it soon.

FAQs

What type of oil is best for fondue?

I use oils with a high smoke point like canola, vegetable, or peanut oil. They heat evenly and are neutral in flavor.

Can I reuse the oil?

If I strain it and it hasn’t burned, I can reuse it once or twice. I let it cool completely and store it in an airtight container.

How long should food cook in the oil?

It depends on the item—shrimp and thin meats take 2–3 minutes, while breaded items or denser vegetables may take 4–5 minutes. I always check that meat is fully cooked before eating.

Can I use a stovetop pot instead of an electric fondue pot?

I don’t recommend it for safety reasons. Electric fondue pots are more stable and let me control the temperature easily at the table.

What dips go well with oil fondue?

I like to serve a variety: garlic butter, ranch, barbecue sauce, sweet and sour sauce, or even a spicy sriracha mayo.

Conclusion

Fondue with oil turns a simple meal into an experience. It’s interactive, customizable, and perfect for sharing. Whether I’m cooking steak, shrimp, or crispy veggies, the hot oil cooks everything fast and delivers delicious results. It’s one of those meals that brings people together—and that’s what I love most.