deep frying

American  

[deep frahy-ing] / ˈdip ˌfraɪ ɪŋ /

noun

1. a cooking method in which raw or partially cooked food is completely submerged in very hot oil or fat for a short period of time, resulting in its being fully cooked with a crispy surface.

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Etymology

Origin of deep frying

First recorded in 1910–15

Example Sentences

It recommends pre-soaking ingredients like grains to reduce cooking times and cutting dishes that require long simmering, deep frying or slow cooking.

From Barron's • Mar. 12, 2026

Extra virgin olive oil, for example, is packed with antioxidants and beneficial compounds but its low smoke point means it is better for salad dressings or drizzling over food rather than deep frying.

From BBC • Oct. 1, 2025

For pan frying, the peak concentration was 92.9; for stir-frying it was 26.7, for deep frying 7.7, for boiling 0.7 and for air-frying it was 0.6.

From Science Daily • Nov. 26, 2024

Recognizing the chaotic nature of the kitchen during the holiday hustle and bustle, I’ve presented two methods for creating those crispy onions: in the oven or through deep frying.

From Seattle Times • Nov. 7, 2023

Do not be falsely economical in trying to do deep frying with these fats.

From Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions by Wilson, Mary A.