What is Deep Frying

What is Deep Frying?
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Deep frying is the act of completely submerging food into hot oil for a proper cooking. The high temperatures of the oil usually crisp out the exterior of the food while steam can usually cook through the interior of the food, preventing the oil from seeping into the food. This is why so many deep fried foods use a form of batter.

Different ways to Deep Fry

Because deep frying is simply submerging your food into a hot fat (normally oil) there are plenty of different ways to actually deep fry.

Method #1: The most obvious method has to be a deep fryer. It is literally in the name. In case you’re unaware, a deep fryer is a kitchen appliance that can withstand the heat of oil in order to deep fry your favorite foods. You can check out our list of the best deep fryers available here.

Method #2: A second method, and one some people don’t even realize exists, is simply using a pan/pot and your stove as a heat source. Because all deep frying is simply submerging food into oil, all you need is a deep enough pan/pot to submerge your food, and it’ll get deep fried. Maybe its because a deep fryer is so easy and convenient to use.

Method #3: We could list a ton of different heating elements and shapes that can hold oil, but we’ll let you get creative here. This spot is simply finding a way to put oil into a container and heating up oil in it. This could be done while camping over a fire for example, or something even more extreme. While you’re probably not going to find a lot of deep frying done in ways outside your kitchen, it’s still definitely possible.

Why Deep Frying is considered Dry-Heat Cooking

To truly understand why deep frying is considered as a “dry-heat” cooking method, its best to understand what a dry-heat cooking method actually is. A dry heat cooking method is simply any cooking technique that transfers heat onto food without additional moisture. This is usually done at temperatures of over 300°F. Dry heat cooking methods could include the use of air, fat, metal, or even radiation. Since oil is basically a form of fat, it should make some sense. 

To think about it another way, even though oil gives the appearance of liquid, a fat is typically a solid under the right conditions. Just think about how poorly water reacts to oil? They do not belong together at all. Chaos simply ensues. That is why even though you’re submerging your food into complete liquid oil, it is still considered a form of dry-heat cooking.

When was Deep Frying invented?

While its truly hard to say for certain when deep frying was invented, you can see signs of its use all throughout world history. During the 5th millennium BC, it is believed that the Egyptians ate fried cakes, or something we know now as doughnuts. 

Here are some additional notable deep frying phenomenons throughout history thanks to Canadian National Exhibit.

  • Inn the 16th century, Japan made deep frying seafood/vegetables popular. This became known as tempura.
  • During the 1830’s, french fries started becoming popular in Belgium and France.
  • In the late 1800’s, frying pans became readily available, and it now became possible to produce heat over a contained flame. Fried chicken started to become popular in the southern parts of America, something that is still true to this very day.
  • During the Booming 1920’s onion rings were first discovered in the heart of Texas.
  • Ever since the 1930’s, deep fried turkeys have been a thing in the United States.
  • From the 2000’s on, people have come up with new and creative ways to try and deep fry completely new foods at all kinds of different fairs. These creative moments have lead to big hits such as deep fried cookie dough, deep fried gum, and even deep fried butter.

Deep Frying Myths

There are a few Deep Frying myths or simply falsehoods that many people believe that are actually quite easy to refute.

Myth #1: Deep Fried Food is soggy/greasy- If deep fried food ends up soggy or extremely greasy, its typically due to poor deep frying methods. Typically speaking, it has to do with not having a high enough temperature to cook with, or not being able to sustain the temperature. At the right temperature, deep fried food usually cooks the exterior while steaming the interior, meaning the oil never breaks into the food. You shouldn’t taste too much oil, except for a little bit of excess oil on the exterior. If you can taste a lot of oil in the interior, it probably means something went wrong.

Myth #2: Healthy/Unhealthy. This one is a bit trickier to tackle, but overall if you look at the perception of deep frying, it’s almost always considered extremely unhealthy. While there are some truths to it without a doubt, it gets a bit of a bad rep. Overall, there have been numerous studies about the health benefits and risks about almost every kind of oil you can think of. Not to mention, there have been research done throughout different cultures use of deep frying and how it has impacted its overall health. While we’re not ready to simply say deep frying is healthy, we don’t believe its as unhealthy as it is made out to be. We recommend doing some research before coming up with your own conclusions about deep fried health.


Hopefully by now, you no longer have any confusion over what is considered deep frying. We also hope that you’re leaving with a bit more history knowledge on how deep frying came to be what it is today. Just to cap it off, deep frying is a cooking method that involves the complete submerging of food into oil. It has been around further than most people know and has steadily grown in popularity over time.

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