No. Avoid butter, fry with olive oil. And threat sugar and/or corn syrup as if they were a plague.

Isn't olive oil terrible for frying? The relatively low smoke point means whatever good properties are in it are likely gone by the time your food is ready.

It's safe enough as it has a smoke point of 193..210°C. But then again deep frying food is not that great for health. I usually add water or sauce to prevent oil from reaching those temperatures and smoking, I believe the term is sautéing. For deep frying I'd rather use refined sunflower oil or rice bran oil since they have a higher smoke point of 232°C, neutral taste, they're low in saturated fats (13..20%) and they're more affordable. You can also use lard or tallow if you can tolerate them, though they're higher in saturated fats (40%). Fried potatoes taste better and have a softer texture when fried in lard. Anyway, don't take my word for it on deep frying, as we almost never deep fry anything.

https://www.oliveoiltimes.com/world/frying-with-olive-oil/30...

The low smoke point makes it perhaps impractical to cook with at high temperature if you don't have good ventilation. But the "good properties" (antioxidants) mean it's probably the best high temperature veg oil, oxidation being the primary issue with veg oil.

Asking honestly: why avoid butter?

Increases LDL cholesterol. I would not totally avoid it, as it's an important source of vitamin A, D and E intake but rather limit butter abuse to about one pack (200..250g) per month per person.

Do you have a link to support that amount? Not disputing, just curious to read through whatever source says that.

No, it's just a self recomandation after eating about three times that amount and doing some blood tests. My LDL was almost twice their guidelines. YMMV. Nutritionists recommed twice to four times that intake (1..2 tbsp or 14..28 g/day).

https://www.healthline.com/nutrition/is-butter-bad-for-you