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

When dining out, choose plant-based options that are sautéed, grilled, baked, steamed, boiled or poached – instead of those that are crumbed or battered before deep frying.

From Salon • Aug. 19, 2024

If possible, procure an iron pot for deep frying.

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