Doublefried

Doublefried is a term used in culinary contexts to describe foods that are fried twice, typically with a first fry at a lower temperature to cook through and a second fry at a higher temperature to develop a crisp exterior. The construction of the term follows the pattern of "double" and "fried" and is largely informal; it is not standardized in major culinary dictionaries. In practice, the approach is common in dishes such as twice-fried potatoes, fried chicken finished with a second fry, and doughnuts or fritters that benefit from a two-stage frying process.

The technique is described in online recipes and cooking blogs from the 2010s onward, often referred to simply as double frying or twice frying. The adjective "doublefried" may appear with or without a hyphen and is sometimes used interchangeably with other descriptors like "double-fried" in casual writing. The method typically involves an initial fry at a moderate temperature to set the interior, followed by a hotter second fry to create a crisp, golden crust. Oil management, temperature control, and timing are important to avoid greasy texture or overcooking.

As a culinary concept, doublefried emphasizes texture and moisture retention rather than a distinct dish. It is widely associated with fried snacks and is used in recipe titles, menu descriptions, and cooking shows to signal a two-stage frying process.