Deep frying

Deep frying

Deep frying (also referred to as deep fat frying) is a <a href="/en/Cooking" title="Cooking" class="wl">cooking</a> method in which food is submerged in hot <a href="/en/Fat" title="Fat" class="wl">fat</a>, traditionally <a href="/en/Lard" title="Lard" class="wl">lard</a> but today most commonly <a href="/en/Cooking_oil" title="Cooking oil" class="wl">oil</a>, as opposed to the <a href="/en/Shallow_frying" title="Shallow frying" class="wl">shallow oil</a> used in conventional <a href="/en/Frying" title="Frying" class="wl">frying</a> done in a <a href="/en/Frying_pan" title="Frying pan" class="wl">frying pan</a>. Normally, a <a href="/en/Deep_fryer" title="Deep fryer" class="wl">deep fryer</a> or <a href="/en/Chip_pan" title="Chip pan" class="wl">chip pan</a> is used for this; industrially, a <a href="/en/Pressure_fryer" title="Pressure fryer" class="mw-redirect wl">pressure fryer</a> or <a href="/en/Vacuum_fryer" title="Vacuum fryer" class="wl">vacuum fryer</a> may be used. Deep frying may also be performed using oil that is heated in a pot. Deep frying is classified as a hot-fat cooking method.<a href="#cite_note-Stanley_Thornes_1996_p._18-1" style="counter-reset: mw-Ref 1;">[1]</a><a href="#cite_note-America_2007_p._86-2" style="counter-reset: mw-Ref 2;">[2]</a> Typically, deep frying foods cook quickly: oil has a high rate of heat conduction and all sides of the food are cooked simultaneously.<a href="#cite_note-Sumnu_Sahin_2008_p._6-3" style="counter-reset: mw-Ref 3;">[3]</a>

<div class="shortdescription nomobile noexcerpt noprint searchaux" style="display:none" about="#mwt1">Cooking food under hot fat</div>

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<figure class="mw-default-size mw-halign-right wiki-thumb"><a href="/en/File:Frituren.jpg" class="mw-file-description image media-thumb" data-hash="File:Frituren.jpg"><img loading="lazy"alt="Two parcels of pastry being lowered in a basket into oil" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Frituren.jpg/220px-Frituren.jpg" decoding="async" data-file-width="2728" data-file-height="2736" data-file-type="bitmap" height="221" width="220" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Frituren.jpg/330px-Frituren.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Frituren.jpg/440px-Frituren.jpg 2x"></a><figcaption>A close-up view of <a href="/en/Kaassoufflé" title="Kaassoufflé" class="wl">kaassoufflés</a> cooking in a deep fryer.</figcaption></figure>

The term "deep frying" and many modern deep-fried foods were not invented until the 19th century, but the practice has been around for millennia. Early records and cookbooks suggest that the practice began in certain European countries before other countries adopted the practice.

Deep frying is popular worldwide, with deep-fried foods accounting for a large portion of global caloric consumption.

Deep frying is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be used. Deep frying may also be performed using oil that is heated in a pot. Deep frying is classified as a hot-fat cooking method. The term "deep frying" and many modern deep-fried foods were not invented until the 19th century, but the practice has been around for millennia. Early records and cookbooks suggest that the practice began in certain European countries before other countries adopted the practice. Deep frying is popular worldwide, with deep-fried foods accounting for a large portion of global caloric consumption. 