The objectives of this study were to determine a suitable level of phytostanols for addition to canola oil and to investigate the performance of the supplemented oil during frying. The frying oil was supplemented with 5, 10, 15, 20 % w/w phytostanols and two suitable levels (5 and 10 %) were selected. Dough frying was performed for 5 consecutive days at 180 degrees C for 5 h/day. The ranges of analytical measurements in the treatment groups were; free acidity (0.12-10.07 %), conjugated dienes (0.47-1.37 %), total polar material with probe (9.00-51.25 %), viscosity (46.27-195.51 cP), turbidity (0.82-1.80 NTU), and smoke point (202.75-274.25 degrees C). The results indicated that 5 % phytostanol enriched oil was superior in terms of oil stability and sensory quality of the fried dough among all the enriched oils. Samples with 10 % added phytostanols were high in free acidity, conjugated dienes and smoke points. Sterol composition analysis showed that the fried dough absorbed total sterols of 49.9 and 95 g/kg in 5 and 10 % supplemented oils, respectively. Hence, some health benefits could be achieved through consuming products which have been fried in phytostanol supplemented canola oil.