fritura

Fritura is a cooking method in which food is cooked by immersion in hot oil or fat. The term is used in Spanish-speaking countries to describe both the technique and the resulting fried foods. Etymologically, fritura comes from fritar, to fry, and denotes dishes prepared by frying.

Two main approaches exist: deep-frying, where the food is fully submerged, and shallow-frying, where only part of the item is in oil. Typical frying temperatures range from 170 to 190°C (340–375°F). Batter or breading is often used to create a crisp exterior and seal in moisture. Some foods are fried twice for extra crispness.

Frituras cover a wide range of ingredients, including fish and seafood, meat, vegetables, and dough-based items such as croquettes, buñuelos, empanadas, and churros. Regional variations reflect local ingredients and tastes; Spain features fritura de pescado and churros, while many Latin American cuisines offer plantain, yuca, and cheese fritters. They are usually served hot with sauces, salt, or citrus.

Oil choice affects flavor, cost, and health considerations. Common frying oils are neutral vegetable oils such as sunflower, corn, or canola; extra-virgin olive oil is used in some cuisines but has a lower smoke point for high-heat frying. Fritura is energy-dense and high in fat, so it is typically enjoyed in moderation. Safety practices include avoiding overcrowding, monitoring temperature, and draining fried foods on absorbent paper.

Fritura is a widespread culinary technique with cultural and regional significance in markets, homes, and eateries. It contrasts with roasting or griddling and remains a staple method for achieving crisp textures and rich flavors.