The Food Technology Web Site

Definition

Deep frying is the cooking of food in pre-heated deep oil or clarified fat.

Methods

Conventional deep-fried foods, with the exception of potatoes, are coated with milk and flour, egg and crumbs, batter or pastry to :

• protect the surface of the food from intense heat

• prevent the escape of moisture and nutrients

• modify the rapid penetration of the intense heat.

  The food is carefully placed into deep pre-heated oil or fat, fried until cooked and golden brown, drained well and served.

   

  Advantages

  • Quick method of cooking

  • No loss of soluble nutrients

  • Ensures good colour

   

  Disadvantages

  • Not easily digested

  • Safety hazard

   

  Examples of foods which you might choose to cook by deep frying:

  Eggs, e.g. Scotch eggs; Fish, e.g. haddock; Chicken, e.g. cutlets; Savoury, e.g. cheese fritters; Potatoes, e.g. croquettes, chips; Vegetables, e.g. onions; Pastry & sweets, e.g. pineapple fritters, doughnuts.

   

  Return to Cookery Processes

   

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  Web site created by Media Matters Education Consultancy.

  Summarised and reproduced with permission from Hodder & Stoughton

  Full text available in Practical Cookery by Cesarani, Kinton & Foskett.