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

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

But for deep frying something like chips or battered fish, vegetable or sunflower oil is best as they withstand higher temperatures without breaking down.

From BBC

The magic of the air fryer lies in its ability to create the perfect crispy exterior without the mess or added fat of deep frying.

From Salon

Once you’ve tasted the difference, traditional baking or deep frying might feel like a distant memory.

From Salon