Gefrituurd

Gefrituurd is the Dutch adjective formed from frituren, meaning cooked by frying in hot fat or oil. It describes both the method and the result of the cooking; foods can be gefrituurd by deep-frying or shallow-frying, and coatings such as batter or breadcrumbs are common.

Frying temperatures and oils: Deep-frying typically occurs at about 170-190°C. Shallow frying uses less oil and moderate heat. Uses neutral oils like sunflower, canola, or peanut oil; oil quality affects flavor and safety; oils should be strained and replaced when dark or foamy. Batter and breadcrumbs create crunch and help contain moisture.

Common examples and cultural context: In Dutch and Belgian cuisine, gefrituurd foods are widely found in snack bars called frituurs. Popular items include french fries (patat) served hot, kroketten, bitterballen, frikandellen, and fried fish; battered vegetables and sweets can also be gefrituurd. The term can describe prepared grocery items like gefrituurde kip, gepaneerde vis, or calamari.

Health and safety: Gefrituurd foods can be high in calories and fat; repeated heating of oil increases the formation of harmful compounds; best practices include maintaining correct temperature, not overcrowding the pan, drying foods before frying, and discarding oil after a certain number of uses.

Etymology and usage: From Dutch frituur, frituren; related terms include frituurpan, frituurketel; in modern use, the term is common in recipes and menus.