Physicochemical characteristics of palm and groundnut oil composite oil were studied during intermittent deep frying of soybean curd. The effect of different ratio between two oils (100:0, 90:10, 80:20, and 70:30 palm to groundnut oil (%v/v)) and frying time (day 0, day 1, day 2, day 3 and day 4) on physicochemical characteristics were evaluated. The addition of groundnut oil could slower oil degradation process caused by hydrolysis, polymerization, and primary oxidation showed by lower value of Yellowness Index, viscosity, FFA value and peroxide value of composite oil. However, in the term of oil absorption, palm oil 100% also showed better result compared with composite oil. Frying time could decreased oil quality shown by decreasing oil lightness and increasing value of Yellowness Index, viscosity, FFA, peroxide value, p-Anisidine value and Totox value as the frying time continued. On the other hand, oil absorption was not affected by frying time.