Abstract: Flavored shortening compositions useful in the deep-fat frying of foodstuffs are described. The compositions comprise (1) an edible triglyceride base fat having acyl groups of from 16 to 22 carbon atoms and wherein the smoke point exceeds 350.degree. F. and wherein the Iodine Value is from about 30 to 150; (2) an artificial, meaty, base-fat soluble, volatile flavorant; and (3) a stabilizing agent which is an undeodorized edible oil selected from the group consisting of coconut oil, palm-kernel oil and babassu oil. The compositions are useful for imparting a meaty flavor to foodstuffs deep-fried therein for prolonged periods of time.