friedfood

Fried food refers to foods prepared by cooking in hot fat or oil. The most common approach is deep frying, in which food is fully submerged in oil and cooked rapidly; less common are shallow frying and pan-frying, where food is cooked in a smaller amount of oil on a surface. Deep frying coats the outer surface with a crisp, browned layer and cooks quickly due to the oil's high heat transfer. Temperatures generally range from 160–190°C (320–375°F), with adjustments based on the food's size and moisture content. Coatings such as batter, breading, or crumb coatings are common to add texture and flavor; some items are fried uncoated.

Oil choice affects flavor and health considerations; common frying fats include vegetable oils (canola, soybean), peanut oil, sunflower oil, and occasionally animal fats. Oils should be heated to the appropriate temperature and filtered or replaced to avoid rancidity and off flavors. Frying is calorie-dense and can form acrylamide in some carbohydrate-rich foods when heated for long times, so moderation and safe cooking practices are advised.

Safety: hot oil poses burn risks; use correct equipment, monitor temperature with a thermometer, avoid overfilling pans, and never add water to hot oil. Reuse of oil requires filtration and storage away from heat and light.

Culinary uses and varieties: fried foods appear worldwide, including french fries, doughnuts, churros, tempura, katsu, fried chicken, samosas, and falafel. Frying gives a distinctive crisp exterior and flavorful interior and remains a popular technique in home cooking and commercial food service.