Deep Frying

Deep frying (from French friture) is a cooking technique in which a product is fully immersed in a large amount of hot oil or fat (usually heated to 160–190 °C). Surrounded by hot fat on all sides, the product cooks quickly and evenly, taking on a characteristic golden, crisp crust.

The secret of successful deep frying lies in the correct oil temperature. In sufficiently hot oil, the water in the food turns to steam and its outward flow keeps the oil from penetrating beyond the surface, so a properly fried dish comes out crisp outside, succulent within, and not at all greasy. But if the oil is not hot enough, the product soaks up fat and becomes heavy. Many dishes are deep-fried: chips, doughnuts, battered items (fish, vegetables, chicken), tempura, crumbed cutlets, croquettes, and also Ukrainian verhuny and brushwood biscuits. The product is often first coated in batter, flour, or breadcrumbs, which gives an even crisper casing. It is important to watch the cleanliness and freshness of the oil and not to fry too large a portion at once, so as not to lower the temperature. Deep frying is a popular technique that gives dishes an inimitable crispness and a ruddy look.