frituren

Frituren is a cooking method in which food is cooked by immersion in hot fat or oil. In Dutch usage, frituren usually refers to deep frying, where foods are completely submerged in oil heated to roughly 170–190°C. It can be done in a deep fryer, a heavy pot, or a specialized frituur or fryer. The technique produces a crisp exterior and a moist interior, often achieved with battered or breaded coatings.

Preparation typically involves drying the food, coating if desired, and heating the oil before adding portions in small batches to avoid temperature drop. Common fried items include potatoes (patat or fries), croquettes, bitterballen, fish, chicken, doughnuts, and various pastries. Temperature control is important: too low and the food becomes greasy; too high can burn coatings.

Safety and practical considerations include the fire and burn hazards of hot oil. Water must not come into contact with hot oil; keep a lid or a fire extinguisher suitable for oil fires handy. Do not overfill the pan; monitor oil quality and filter or replace it after repeated use. Used oil can be recycled or disposed of according to local guidelines.

Cultural notes: in the Netherlands, a frituur is a snack bar specializing in fried foods, with fries, kroketten, and frikandel as common items. Frituren is also common worldwide, with variations in oil type, coatings, and cooking times across cuisines.