Deep frying

deep-frieddeep frieddeep-fryingfrieddeep frydeep friesdeep-frybreaded and frieddeep fryersdeepfries
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, most commonly oil, rather than the shallow oil used in conventional frying, done in a frying pan.wikipedia
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Chip pan

chip pan fire
Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be used. Deep frying is done with a deep fryer, a pan such as a wok or chip pan, a Dutch oven, or a cast-iron pot.
A chip pan is a deep-sided cooking pan used for deep-frying.

Deep fryer

deep fat fryerdeep fryersdeep-fat fryer
Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be used. Deep frying is done with a deep fryer, a pan such as a wok or chip pan, a Dutch oven, or a cast-iron pot.
Deep fryer is a kitchen appliance used for deep frying.

Vacuum fryer

fruit chip productionvacuum friedvacuum frying
Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be used.
A vacuum fryer is a deep-frying device housed inside a vacuum chamber.

Falafel

felafelfalafel pitasfelafel sandwich
Falafel arrived in the Middle East from population migrations from Egypt as soon as the 14th century.
Falafel (or felafel) (, ; فلافل, dialectal: ) is a deep-fried ball, or a flat or doughnut-shaped patty, made from ground chickpeas, fava beans, or both.

French fries

chipsfriesfrench fry
French fries, invented in the late 18th century, became popular in the early 19th century western Europe.
French fries, or just fries (North American English); chips (British and Commonwealth English), finger chips (Indian English), or French-fried potatoes are batonnet or allumette-cut deep-fried potatoes.

Doughnut

donutdoughnutsdonuts
Doughnuts were invented in the mid-19th century, with foods such as onion rings, deep-fried turkey, and corn dogs all being invented in the early 20th century.
Doughnuts are usually deep fried from a flour dough, and typically either ring-shaped or a number of shapes without a hole, and often filled, but can also be ball-shaped ("doughnut holes").

Turkey fryer

Deep-fried turkeydeep-friedFried turkey
Doughnuts were invented in the mid-19th century, with foods such as onion rings, deep-fried turkey, and corn dogs all being invented in the early 20th century.
A turkey fryer is an apparatus for deep-frying a turkey.

Funnel cake

funnel cakesStrübli
Deep-fried foods such as funnel cakes arrived in northern Europe by the 13th century, and deep-fried fish recipes have been found in cookbooks in Spain and Portugal at around the same time.
Funnel cakes are made by pouring batter into hot cooking oil in a circular pattern and deep frying the overlapping mass until golden-brown.

Corn dog

corn dogscorndogcorndogs
Doughnuts were invented in the mid-19th century, with foods such as onion rings, deep-fried turkey, and corn dogs all being invented in the early 20th century.
A corn dog (also spelled corndog) is a sausage (usually a hot dog) on a stick that has been coated in a thick layer of cornmeal batter and deep fried.

Tempura

kakiageShrimp tempuraTaiwanese "tempura
Deep frying food is defined as a process where food is completely submerged in hot oil at temperatures typically between 350 F and 375 F. One common method for preparing food for deep frying involves adding multiple layers of batter around the food, such as cornmeal, flour, or tempura; breadcrumbs may also be used.
Tempura (天ぷら or 天麩羅) is a Japanese dish usually consisting of seafood or vegetables that have been battered and deep fried.

Wok

wok heia Malaysian cooking vesselcookware
Deep frying is done with a deep fryer, a pan such as a wok or chip pan, a Dutch oven, or a cast-iron pot.
Woks are used in a range of different Chinese cooking techniques, including stir frying, steaming, pan frying, deep frying, poaching, boiling, braising, searing, stewing, making soup, smoking and roasting nuts.

Agemono nabe

agemono-nabe
Japanese deep frying tools include long metal chopsticks; the agemono-nabe deep frying pot, which is heavy for retaining heat and deep for holding oil; the ami-shakushi net ladle used for scooping out batter debris; and the abura-kiri oil drying rack pan.
Agemono nabe (Japanese: 揚げ物鍋, literally: pot for fried things) are very thick pots used for deep frying in the Japanese kitchen.

Cooking

cookerycookcooked
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, most commonly oil, rather than the shallow oil used in conventional frying, done in a frying pan.
Fry – Deep frying – Hot salt frying – Hot sand frying – Pan frying – Pressure frying – Sautéing – Stir frying

Olive oil

oilextra virgin olive oilextra-virgin olive oil
Frying food in olive oil is attested in Classical Greece from about the 5th century BCE.
Refined olive oils are suited for deep frying because of the higher smoke point and milder flavour.

Frying

friedfryfried food
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, most commonly oil, rather than the shallow oil used in conventional frying, done in a frying pan.
Sautéing, stir frying, pan frying, shallow frying, and deep frying are all standard frying techniques.

Tonkatsu

katsupork cutletChicken katsu
Japanese deep-fried dishes, or [[List of Japanese dishes#Deep-fried dishes .28agemono.2C .E6.8F.9A.E3.81.92.E7.89.A9.29|Agemono]], include other styles besides tempura, such as Karaage, Korokke, Kushikatsu, and Tonkatsu.
is a Japanese dish which consists of a breaded, deep-fried pork cutlet.

Kushikatsu

kushi-katsu
Japanese deep-fried dishes, or [[List of Japanese dishes#Deep-fried dishes .28agemono.2C .E6.8F.9A.E3.81.92.E7.89.A9.29|Agemono]], include other styles besides tempura, such as Karaage, Korokke, Kushikatsu, and Tonkatsu.
Kushikatsu, also known as kushiage, is a Japanese dish of deep-fried skewered meat and vegetables.

Korokke

Ebi
Japanese deep-fried dishes, or [[List of Japanese dishes#Deep-fried dishes .28agemono.2C .E6.8F.9A.E3.81.92.E7.89.A9.29|Agemono]], include other styles besides tempura, such as Karaage, Korokke, Kushikatsu, and Tonkatsu.
Korokke is the Japanese name for a deep-fried dish originally related to a French dish, the croquette.

Onion ring

onion ringsonion strings
Doughnuts were invented in the mid-19th century, with foods such as onion rings, deep-fried turkey, and corn dogs all being invented in the early 20th century.
They generally consist of a cross-sectional "ring" of onion (the circular structure of which lends itself well to this method of preparation) dipped in batter or bread crumbs and then deep fried; a variant is made with onion paste.

Abura kiri

abura-kiri
Japanese deep frying tools include long metal chopsticks; the agemono-nabe deep frying pot, which is heavy for retaining heat and deep for holding oil; the ami-shakushi net ladle used for scooping out batter debris; and the abura-kiri oil drying rack pan.
Abura kiri is a shallow tray used in the Japanese kitchen to place food on after deep frying.

Youtiao

Yau Zha GwaiyóutiáoCakwe
Deep-fried sticks of dough, known as youtiao in Chinese, are eaten in many East and Southeast Asian cuisines.
Youtiao, also known as Chinese fried churros, Chinese cruller, Chinese oil stick, Chinese doughnut, You Char Kway/Cakwe/Cakoi/Kueh/Kuay (in Malaysia, Indonesia, and Singapore), and fried breadstick, is a long golden-brown deep-fried strip of dough eaten in China and (by a variety of other names) in other East and Southeast Asian cuisines.

Fast food

fast-foodfast food industryfastfood
In recent years, the growth of fast food has expanded the reach of deep-fried foods, especially French fries.
In most fast food operations, menu items are generally made from processed ingredients prepared at a central supply facility and then shipped to individual outlets where they are reheated, cooked (usually by microwave or deep frying) or assembled in a short amount of time.

Ami jakushi

ami shakushiami-shakushi
Japanese deep frying tools include long metal chopsticks; the agemono-nabe deep frying pot, which is heavy for retaining heat and deep for holding oil; the ami-shakushi net ladle used for scooping out batter debris; and the abura-kiri oil drying rack pan.
For example, in deep frying, the ami jakushi is used to remove small drops of batter during the frying of tempura.

Deep-fried Mars bar

deep fried candy barsdeep-fried Mars barsMars bars
The deep-fried Mars bar originated in Scotland, with The Carron Fish Bar in Stonehaven claiming to have invented it in the early 1990s.
A deep-fried Mars bar is an ordinary Mars bar normally fried in a type of batter commonly used for deep-frying fish, sausages, and other battered products.

List of Japanese dishes

AgemonochirinabeGohan
Japanese deep-fried dishes, or [[List of Japanese dishes#Deep-fried dishes .28agemono.2C .E6.8F.9A.E3.81.92.E7.89.A9.29|Agemono]], include other styles besides tempura, such as Karaage, Korokke, Kushikatsu, and Tonkatsu.
Agemono : Deep-fried dishes