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

Air fryers produce a tiny fraction of the indoor air pollution emitted by other cooking methods including pan and deep frying, a new study has shown.

From Science Daily • Nov. 26, 2024

Thus, we wouldn't recommend deep frying as the method of choice, but rather baking or pan-frying.

From Salon • Oct. 27, 2022

Use ⅔ lard and ⅓ suet for deep frying; it is cheaper and more wholesome than to use all lard.

From Mary at the Farm and Book of Recipes Compiled during Her Visit among the "Pennsylvania Germans" by Thomas, Edith