The effects of plant oil， frying temperature and frying time on sensory quality and texture characteristics of fried peanut were studied. The changes of microstructure of peanut before and after frying were observed by confocal laser scanning microscope (CLSM) and scanning electron microscope (SEM). The results showed that the best frying conditions were as follows: palm oil， frying temperature 140 ℃， frying time 8 min. Under these conditions， the color of fried peanut was uniform， the taste was sweet， the taste was crisp， the hardness was 7.30 kg， the brittleness was 0.27 mm， the sensory score was 48.9， the moisture content was 0.87 g/100 g， the acid value was 1.20 g/100 g， and the peroxide value was 0.09 g/100 g. The results of scanning electron microscope and confocal laser scanning microscope were consistent. After frying， the cell wall of peanut was broken， the cytoplasm was lost， the pore structure appeared， the oil body increased and the protein body gathered.