Deep frying

Deep frying, also known as deep fat frying, is a hot-fat cooking method. In this process, food is completely submerged in hot fat. Traditionally, cooks used lard for this purpose. Today, most people use various types of oil instead. This method differs from shallow frying, which uses a small amount of fat in a pan. Deep frying is highly efficient because oil has a high rate of heat conduction. This allows all sides of the food to cook simultaneously. As a result, foods typically cook very quickly once they are submerged.

The science behind deep frying involves a unique interaction between oil and moisture. When food enters the hot oil, the temperature is typically between 350°F and 375°F. However, oil can reach temperatures exceeding 400°F (205°C). To prepare food, cooks often apply multiple layers of coating. These coatings might include flour, cornmeal, or tempura batter. Breadcrumbs are also a common choice. While many foods require these coatings for protection, starchy items like potatoes or noodles often do not. Their high starch content helps them retain moisture and prevents shrinking. Some meats are partially cooked before the final deep frying. This ensures the center is done while the interior remains juicy.

Properly executed deep frying prevents food from becoming excessively greasy. This happens because the moisture inside the food actually repels the oil. The hot oil heats the water within the food, creating steam. This water vapor creates a powerful outward flow. Because of the high temperature, the steam pushes bubbles toward the surface. This prevents oil from penetrating too deeply into the food. If the oil is at the correct temperature, food absorbs less than 10% of the oil used. However, if the food stays in the oil too long, the water is lost. Once the water is gone, oil begins to penetrate the food.

Cooks use several tools to manage this high-heat process. A deep fryer, a wok, a chip pan, or a Dutch oven can all be used. Fry baskets are helpful for containing food and straining it when it is removed. Cooking thermometers are essential to gauge the oil temperature accurately. In Japan, specific tools are used for deep frying, known as Agemono. These include the agemono-nabe, a heavy and deep pot designed to retain heat. They also use the ami-shakushi, which is a net ladle for scooping debris. Long metal chopsticks and the abura-kiri oil drying rack pan are also common.

The history of frying spans several millennia. Deep-fried dough was eaten in Canaan as early as the late 2nd millennium BC. In the 5th century BC, Classical Greece utilized olive oil for frying. The Roman cookbook Apicius, written in the 5th century AD, included a recipe for fried chicken. By the 12th century, Sanskrit texts like the Manasollasa mentioned snacks like malpua fried in ghee. In the 13th century, funnel cakes arrived in northern Europe. Deep-fried fish recipes also appeared in Spain and Portugal during this time. French fries were invented in Chile in the early 17th century. They became widely popular in western Europe during the 19th century.

Deep frying has shaped many modern culinary traditions and global economies. In 1860, Joseph Malin opened the first fish and chip shop in London. This combination became a staple of the British working class. Today, England alone sells 229 million portions of fish and chips annually. In the United States, the 19th-century popularity of cast iron helped develop deep-fried dishes. The American South has become a major center for modern deep-fried innovation. This includes items like corn dogs, onion rings, and deep-fried turkey. Some American fairs even host contests for the most creative fried foods. Past winners include Abel Gonzales, who invented deep-fried Coke and deep-fried butter.

This cooking method is a global phenomenon found on almost every continent. In Asia, Japanese Agemono includes styles like tempura and Tonkatsu. In Indonesia, people commonly fry ingredients in palm oil to make gorengan. Southeast Asian cuisines feature many varieties, such as Vietnamese fried rice balls or Chinese youtiao. In Africa, deep-fried fritters are common in the north, while East Africa uses earthenware pots. In South Africa, people enjoy vetkoek and koeksisters. Even the art world has embraced this method. Some artists, such as Henry Hargreaves, use deep frying as a form of expression. They have deep-fried non-edible electronic replicas like iPads and laptops.