fritar

Fritar is a cooking technique in which food is cooked by immersion in hot oil or fat, or by cooking in a small amount of fat in a pan. The term is standard in Portuguese to mean frying; in Spanish, freír is the common verb, with fritar used regionally in some contexts.

Two main approaches are used: deep-frying, where food is fully submerged in hot oil, and pan-frying (shallow frying), where only a layer of oil remains in contact with the food. Foods may be battered, breaded, or dry-coated for frying, depending on the desired crust and texture.

Temperatures vary: deep-frying typically uses about 170–190 °C (340–375 °F); pan-frying around 160–180 °C (320–350 °F). Preheating the oil and maintaining steady heat helps produce a crisp crust and a moist interior. A thermometer is commonly employed to monitor temperature and prevent overheating.

Oil choice matters: high smoke-point oils such as peanut, canola, and refined sunflower are commonly used for frying. Extra virgin olive oil is less suitable for high-heat frying due to a lower smoke point. Avoid water in the oil, and do not exceed the oil’s smoke point.

Fried foods include potatoes, fish, chicken, doughnuts, churros, croquettes, and tempura vegetables. Frying increases fat and calories due to oil absorption; careful technique and draining after frying help manage moisture and oil uptake. Safety practices include proper equipment, fire awareness, and responsible disposal of used oil.