Fritert

Fritert is a Norwegian term meaning fried, used for foods that have been cooked by immersion in hot oil. It is the past participle of fritere, the verb meaning to fry, and is commonly found on menus and in recipes to indicate deep-frying rather than pan-frying. The word is primarily used in Norwegian and other Scandinavian languages.

Deep frying involves cooking in hot oil at roughly 170–190°C (340–375°F). The high heat creates a crisp exterior while sealing in moisture. Items described as fritert are often battered or breaded, though plain, uncoated pieces can also be fritert. Coatings and batters vary by recipe and tradition, ranging from flour and beer batter to tempura or breadcrumbs.

Common fritert foods include fish filets, chicken pieces, potato-based items like fries, and dough products such as doughnuts, as well as various fritters. Regional variations exist, with different batter formulations and frying durations shaping texture and flavor.

Health and safety notes: deep-fried foods are energy-dense and can be high in fat; oil quality and temperature control affect texture and flavor. Good practice includes using a suitable frying oil, maintaining the correct temperature, avoiding overcrowding the pan, and draining excess oil after frying. In Norwegian cuisine, fritert is typically contrasted with stekt (pan-fried), reflecting distinct cooking methods.