Shfryrë

Shfryrë is an Albanian term that refers to frying or to fried foods. In cooking, it denotes the process of cooking food in hot oil or fat, or the resulting fried item. The term is commonly used in recipes, menus, and household instructions to describe dishes prepared by frying, such as patate te skuqura (fried potatoes) or mish i skuqur (fried meat).

In practice, frying can be done in different ways. Shallow-frying uses a small amount of oil to partially submerge the food, while deep-frying involves fully submerging the item in hot oil. Oil temperatures typically range from about 160 to 190 degrees Celsius, depending on the food and desired texture. Proper technique includes avoiding overcrowding the pan to maintain oil temperature and draining fried items on paper towels after cooking to remove excess fat.

Culinary use and culture: Frying is common in both home cooking and street food across Albanian cuisine, reflecting influences from Mediterranean and regional Balkan traditions. Fried foods are often served as side dishes, snacks, or components of larger meals, with regional variations in seasoning and batter.

Safety and health notes: Use fresh oil and monitor temperature with a thermometer if possible. Limit reuse of oil and discard it when it becomes dark or develops an off odor. Frying at high temperatures can produce harmful compounds, so careful control of heat and timing is advised.

See also: frying, deep-frying, shallow-frying, Albanian cuisine, tigan.