friture

Friture is the cooking method of frying foods by submerging them in hot fat or oil, typically until a crisp, golden exterior forms. The term is used in French and several related languages to describe both the technique and the resulting fried foods. There are two common approaches: deep frying, where the food is fully submerged in oil, and shallow frying, where it is cooked in a smaller amount of fat in a pan.

Oil selection and temperature are important. Common frying fats include neutral oils such as sunflower, canola, or peanut oil, and in some cuisines animal fats like lard. Typical frying temperatures range from about 150 to 190 °C (300–375 °F). Food is usually coated, battered, or breaded to enhance crust and reduce moisture loss. Batches should be small enough to maintain oil temperature and avoid soggy results.

Friture is used to prepare a wide range of foods, including potatoes (frites), meats, seafood, dough-based items, and vegetables. In Belgian and Dutch culinary contexts, the term frituur or friture can refer to a street or takeaway outlet specializing in fried snacks such as fries, croquettes, and kibbeling.

Health and safety considerations include the high fat content of fried foods, the formation of acrylamide at high temperatures in some starchy foods, and the need to avoid reusing oil too many times. Proper filtration, storage, and mindful disposal of used oil reduce risks and odor buildup.

Historically, frying techniques have ancient roots and became widely industrialized in the 19th and 20th centuries, enabling rapid production of fried foods that remain popular in many cuisines today.