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class="vector-toc-link" href="#North_America"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.4</span> <span>North America</span> </div> </a> <ul id="toc-North_America-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Oceania" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Oceania"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.5</span> <span>Oceania</span> </div> </a> <ul id="toc-Oceania-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-South_America" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#South_America"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.6</span> <span>South America</span> </div> </a> <ul id="toc-South_America-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Oil_deterioration_and_chemical_changes" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Oil_deterioration_and_chemical_changes"> <div class="vector-toc-text"> <span class="vector-toc-numb">5</span> <span>Oil deterioration and chemical changes</span> </div> </a> <ul id="toc-Oil_deterioration_and_chemical_changes-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Hazards" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Hazards"> <div class="vector-toc-text"> <span class="vector-toc-numb">6</span> <span>Hazards</span> </div> </a> <ul id="toc-Hazards-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Environmental" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Environmental"> <div class="vector-toc-text"> <span class="vector-toc-numb">7</span> <span>Environmental</span> </div> </a> <ul id="toc-Environmental-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Health" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Health"> <div class="vector-toc-text"> <span class="vector-toc-numb">8</span> <span>Health</span> </div> </a> <ul id="toc-Health-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-See_also" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#See_also"> <div class="vector-toc-text"> <span class="vector-toc-numb">9</span> <span>See also</span> </div> </a> <ul id="toc-See_also-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-References" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#References"> <div class="vector-toc-text"> <span class="vector-toc-numb">10</span> <span>References</span> </div> </a> <ul id="toc-References-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Further_reading" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Further_reading"> <div class="vector-toc-text"> <span class="vector-toc-numb">11</span> <span>Further reading</span> </div> </a> <ul id="toc-Further_reading-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-External_links" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#External_links"> <div class="vector-toc-text"> <span class="vector-toc-numb">12</span> <span>External links</span> </div> </a> <ul id="toc-External_links-sublist" class="vector-toc-list"> </ul> </li> </ul> </div> </div> </nav> </div> </div> <div class="mw-content-container"> <main id="content" class="mw-body"> <header class="mw-body-header vector-page-titlebar"> <nav aria-label="Contents" class="vector-toc-landmark"> <div id="vector-page-titlebar-toc" class="vector-dropdown vector-page-titlebar-toc vector-button-flush-left" title="Table of Contents" > <input type="checkbox" id="vector-page-titlebar-toc-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-vector-page-titlebar-toc" class="vector-dropdown-checkbox " aria-label="Toggle the table of contents" > <label id="vector-page-titlebar-toc-label" for="vector-page-titlebar-toc-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--icon-only " aria-hidden="true" ><span class="vector-icon mw-ui-icon-listBullet mw-ui-icon-wikimedia-listBullet"></span> <span class="vector-dropdown-label-text">Toggle the table of contents</span> </label> <div class="vector-dropdown-content"> <div id="vector-page-titlebar-toc-unpinned-container" class="vector-unpinned-container"> </div> </div> </div> </nav> <h1 id="firstHeading" class="firstHeading mw-first-heading"><span class="mw-page-title-main">Deep frying</span></h1> <div id="p-lang-btn" class="vector-dropdown mw-portlet mw-portlet-lang" > <input type="checkbox" id="p-lang-btn-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-p-lang-btn" class="vector-dropdown-checkbox mw-interlanguage-selector" aria-label="Go to an article in another language. Available in 36 languages" > <label id="p-lang-btn-label" for="p-lang-btn-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--action-progressive mw-portlet-lang-heading-36" aria-hidden="true" ><span class="vector-icon mw-ui-icon-language-progressive mw-ui-icon-wikimedia-language-progressive"></span> <span class="vector-dropdown-label-text">36 languages</span> </label> <div class="vector-dropdown-content"> <div class="vector-menu-content"> <ul class="vector-menu-content-list"> <li class="interlanguage-link interwiki-ar mw-list-item"><a href="https://ar.wikipedia.org/wiki/%D9%82%D9%84%D9%8A_%D8%B9%D9%85%D9%8A%D9%82" title="قلي عميق – Arabic" lang="ar" hreflang="ar" data-title="قلي عميق" data-language-autonym="العربية" data-language-local-name="Arabic" class="interlanguage-link-target"><span>العربية</span></a></li><li class="interlanguage-link interwiki-bn mw-list-item"><a href="https://bn.wikipedia.org/wiki/%E0%A6%95%E0%A6%A1%E0%A6%BC%E0%A6%BE_%E0%A6%AD%E0%A6%BE%E0%A6%9C%E0%A6%BE" title="কড়া ভাজা – Bangla" lang="bn" hreflang="bn" data-title="কড়া ভাজা" data-language-autonym="বাংলা" data-language-local-name="Bangla" class="interlanguage-link-target"><span>বাংলা</span></a></li><li class="interlanguage-link interwiki-zh-min-nan mw-list-item"><a href="https://zh-min-nan.wikipedia.org/wiki/Ch%C3%AC%E2%81%BF" title="Chìⁿ – Minnan" lang="nan" hreflang="nan" data-title="Chìⁿ" data-language-autonym="閩南語 / Bân-lâm-gú" data-language-local-name="Minnan" class="interlanguage-link-target"><span>閩南語 / Bân-lâm-gú</span></a></li><li class="interlanguage-link interwiki-be mw-list-item"><a href="https://be.wikipedia.org/wiki/%D0%A4%D1%80%D1%8B%D1%86%D1%8E%D1%80" title="Фрыцюр – Belarusian" lang="be" hreflang="be" data-title="Фрыцюр" data-language-autonym="Беларуская" data-language-local-name="Belarusian" class="interlanguage-link-target"><span>Беларуская</span></a></li><li class="interlanguage-link interwiki-cs mw-list-item"><a href="https://cs.wikipedia.org/wiki/Fritov%C3%A1n%C3%AD" title="Fritování – Czech" lang="cs" hreflang="cs" data-title="Fritování" data-language-autonym="Čeština" data-language-local-name="Czech" class="interlanguage-link-target"><span>Čeština</span></a></li><li class="interlanguage-link interwiki-da mw-list-item"><a href="https://da.wikipedia.org/wiki/Friture" title="Friture – Danish" lang="da" hreflang="da" data-title="Friture" data-language-autonym="Dansk" data-language-local-name="Danish" class="interlanguage-link-target"><span>Dansk</span></a></li><li class="interlanguage-link interwiki-de mw-list-item"><a href="https://de.wikipedia.org/wiki/Frittieren" title="Frittieren – German" lang="de" hreflang="de" data-title="Frittieren" data-language-autonym="Deutsch" data-language-local-name="German" class="interlanguage-link-target"><span>Deutsch</span></a></li><li class="interlanguage-link interwiki-et mw-list-item"><a href="https://et.wikipedia.org/wiki/Frittimine_(kokandus)" title="Frittimine (kokandus) – Estonian" lang="et" hreflang="et" data-title="Frittimine (kokandus)" data-language-autonym="Eesti" data-language-local-name="Estonian" class="interlanguage-link-target"><span>Eesti</span></a></li><li class="interlanguage-link interwiki-el mw-list-item"><a href="https://el.wikipedia.org/wiki/%CE%92%CE%B1%CE%B8%CF%8D_%CF%84%CE%B7%CE%B3%CE%AC%CE%BD%CE%B9%CF%83%CE%BC%CE%B1" title="Βαθύ τηγάνισμα – Greek" lang="el" hreflang="el" data-title="Βαθύ τηγάνισμα" data-language-autonym="Ελληνικά" data-language-local-name="Greek" class="interlanguage-link-target"><span>Ελληνικά</span></a></li><li class="interlanguage-link interwiki-fa mw-list-item"><a href="https://fa.wikipedia.org/wiki/%D8%B1%D9%88%D8%BA%D9%86%E2%80%8C%D9%BE%D8%B2%DB%8C_%D8%B9%D9%85%DB%8C%D9%82" title="روغن‌پزی عمیق – Persian" lang="fa" hreflang="fa" data-title="روغن‌پزی عمیق" data-language-autonym="فارسی" data-language-local-name="Persian" class="interlanguage-link-target"><span>فارسی</span></a></li><li class="interlanguage-link interwiki-fr mw-list-item"><a href="https://fr.wikipedia.org/wiki/Friture" title="Friture – French" lang="fr" hreflang="fr" data-title="Friture" data-language-autonym="Français" data-language-local-name="French" class="interlanguage-link-target"><span>Français</span></a></li><li class="interlanguage-link interwiki-ko mw-list-item"><a href="https://ko.wikipedia.org/wiki/%ED%8A%80%EA%B8%B0%EA%B8%B0" title="튀기기 – Korean" lang="ko" hreflang="ko" data-title="튀기기" data-language-autonym="한국어" data-language-local-name="Korean" class="interlanguage-link-target"><span>한국어</span></a></li><li class="interlanguage-link interwiki-id mw-list-item"><a href="https://id.wikipedia.org/wiki/Goreng_rendam" title="Goreng rendam – Indonesian" lang="id" hreflang="id" data-title="Goreng rendam" data-language-autonym="Bahasa Indonesia" data-language-local-name="Indonesian" class="interlanguage-link-target"><span>Bahasa Indonesia</span></a></li><li class="interlanguage-link interwiki-it mw-list-item"><a href="https://it.wikipedia.org/wiki/Frittura_profonda" title="Frittura profonda – Italian" lang="it" hreflang="it" data-title="Frittura profonda" data-language-autonym="Italiano" data-language-local-name="Italian" class="interlanguage-link-target"><span>Italiano</span></a></li><li class="interlanguage-link interwiki-he mw-list-item"><a href="https://he.wikipedia.org/wiki/%D7%98%D7%99%D7%92%D7%95%D7%9F_%D7%91%D7%A9%D7%9E%D7%9F_%D7%A2%D7%9E%D7%95%D7%A7" title="טיגון בשמן עמוק – Hebrew" lang="he" hreflang="he" data-title="טיגון בשמן עמוק" data-language-autonym="עברית" data-language-local-name="Hebrew" class="interlanguage-link-target"><span>עברית</span></a></li><li class="interlanguage-link interwiki-jv mw-list-item"><a href="https://jv.wikipedia.org/wiki/Gor%C3%A8ng_kungkum" title="Gorèng kungkum – Javanese" lang="jv" hreflang="jv" data-title="Gorèng kungkum" data-language-autonym="Jawa" data-language-local-name="Javanese" class="interlanguage-link-target"><span>Jawa</span></a></li><li class="interlanguage-link interwiki-kk mw-list-item"><a href="https://kk.wikipedia.org/wiki/%D0%A4%D1%80%D0%B8%D1%82%D1%8E%D1%80" title="Фритюр – Kazakh" lang="kk" hreflang="kk" data-title="Фритюр" data-language-autonym="Қазақша" data-language-local-name="Kazakh" class="interlanguage-link-target"><span>Қазақша</span></a></li><li class="interlanguage-link interwiki-lt mw-list-item"><a href="https://lt.wikipedia.org/wiki/Gruzdinimas" title="Gruzdinimas – Lithuanian" lang="lt" hreflang="lt" data-title="Gruzdinimas" data-language-autonym="Lietuvių" data-language-local-name="Lithuanian" class="interlanguage-link-target"><span>Lietuvių</span></a></li><li class="interlanguage-link interwiki-mr badge-Q70893996 mw-list-item" title=""><a href="https://mr.wikipedia.org/wiki/%E0%A4%96%E0%A5%8B%E0%A4%B2_%E0%A4%A4%E0%A4%B3%E0%A4%A3%E0%A5%87" title="खोल तळणे – Marathi" lang="mr" hreflang="mr" data-title="खोल तळणे" data-language-autonym="मराठी" data-language-local-name="Marathi" class="interlanguage-link-target"><span>मराठी</span></a></li><li class="interlanguage-link interwiki-ms mw-list-item"><a href="https://ms.wikipedia.org/wiki/Goreng_celur" title="Goreng celur – Malay" lang="ms" hreflang="ms" data-title="Goreng celur" data-language-autonym="Bahasa Melayu" data-language-local-name="Malay" class="interlanguage-link-target"><span>Bahasa Melayu</span></a></li><li class="interlanguage-link interwiki-my mw-list-item"><a href="https://my.wikipedia.org/wiki/%E1%80%86%E1%80%AE%E1%80%99%E1%80%BC%E1%80%AF%E1%80%95%E1%80%BA%E1%80%A1%E1%80%B1%E1%80%AC%E1%80%84%E1%80%BA%E1%80%80%E1%80%BC%E1%80%B1%E1%80%AC%E1%80%BA%E1%80%81%E1%80%BC%E1%80%84%E1%80%BA%E1%80%B8" title="ဆီမြုပ်အောင်ကြော်ခြင်း – Burmese" lang="my" hreflang="my" data-title="ဆီမြုပ်အောင်ကြော်ခြင်း" data-language-autonym="မြန်မာဘာသာ" data-language-local-name="Burmese" class="interlanguage-link-target"><span>မြန်မာဘာသာ</span></a></li><li class="interlanguage-link interwiki-nl mw-list-item"><a href="https://nl.wikipedia.org/wiki/Frituren" title="Frituren – Dutch" lang="nl" hreflang="nl" data-title="Frituren" data-language-autonym="Nederlands" data-language-local-name="Dutch" class="interlanguage-link-target"><span>Nederlands</span></a></li><li class="interlanguage-link interwiki-ja badge-Q70893996 mw-list-item" title=""><a href="https://ja.wikipedia.org/wiki/%E6%8F%9A%E3%81%92" title="揚げ – Japanese" lang="ja" hreflang="ja" data-title="揚げ" data-language-autonym="日本語" data-language-local-name="Japanese" class="interlanguage-link-target"><span>日本語</span></a></li><li class="interlanguage-link interwiki-no mw-list-item"><a href="https://no.wikipedia.org/wiki/Fritering" title="Fritering – Norwegian Bokmål" lang="nb" hreflang="nb" data-title="Fritering" data-language-autonym="Norsk bokmål" data-language-local-name="Norwegian Bokmål" class="interlanguage-link-target"><span>Norsk bokmål</span></a></li><li class="interlanguage-link interwiki-nn mw-list-item"><a href="https://nn.wikipedia.org/wiki/Fritering" title="Fritering – Norwegian Nynorsk" lang="nn" hreflang="nn" data-title="Fritering" data-language-autonym="Norsk nynorsk" data-language-local-name="Norwegian Nynorsk" class="interlanguage-link-target"><span>Norsk nynorsk</span></a></li><li class="interlanguage-link interwiki-pl mw-list-item"><a href="https://pl.wikipedia.org/wiki/Sma%C5%BCenie_w_g%C5%82%C4%99bokim_t%C5%82uszczu" title="Smażenie w głębokim tłuszczu – Polish" lang="pl" hreflang="pl" data-title="Smażenie w głębokim tłuszczu" data-language-autonym="Polski" data-language-local-name="Polish" class="interlanguage-link-target"><span>Polski</span></a></li><li class="interlanguage-link interwiki-ru mw-list-item"><a href="https://ru.wikipedia.org/wiki/%D0%A4%D1%80%D0%B8%D1%82%D1%8E%D1%80" title="Фритюр – Russian" lang="ru" hreflang="ru" data-title="Фритюр" data-language-autonym="Русский" data-language-local-name="Russian" class="interlanguage-link-target"><span>Русский</span></a></li><li class="interlanguage-link interwiki-simple mw-list-item"><a href="https://simple.wikipedia.org/wiki/Deep_frying" title="Deep frying – Simple English" lang="en-simple" hreflang="en-simple" data-title="Deep frying" data-language-autonym="Simple English" data-language-local-name="Simple English" class="interlanguage-link-target"><span>Simple English</span></a></li><li class="interlanguage-link interwiki-fi mw-list-item"><a href="https://fi.wikipedia.org/wiki/Uppopaisto" title="Uppopaisto – Finnish" lang="fi" hreflang="fi" data-title="Uppopaisto" data-language-autonym="Suomi" data-language-local-name="Finnish" class="interlanguage-link-target"><span>Suomi</span></a></li><li class="interlanguage-link interwiki-sv mw-list-item"><a href="https://sv.wikipedia.org/wiki/Frityr" title="Frityr – Swedish" lang="sv" hreflang="sv" data-title="Frityr" data-language-autonym="Svenska" data-language-local-name="Swedish" class="interlanguage-link-target"><span>Svenska</span></a></li><li class="interlanguage-link interwiki-tr mw-list-item"><a href="https://tr.wikipedia.org/wiki/Derin_ya%C4%9Fda_k%C4%B1zartma" title="Derin yağda kızartma – Turkish" lang="tr" hreflang="tr" data-title="Derin yağda kızartma" data-language-autonym="Türkçe" data-language-local-name="Turkish" class="interlanguage-link-target"><span>Türkçe</span></a></li><li class="interlanguage-link interwiki-uk mw-list-item"><a href="https://uk.wikipedia.org/wiki/%D0%A4%D1%80%D0%B8%D1%82%D1%8E%D1%80" title="Фритюр – Ukrainian" lang="uk" hreflang="uk" data-title="Фритюр" data-language-autonym="Українська" data-language-local-name="Ukrainian" class="interlanguage-link-target"><span>Українська</span></a></li><li class="interlanguage-link interwiki-vi 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id="siteSub" class="noprint">From Wikipedia, the free encyclopedia</div> </div> <div id="contentSub"><div id="mw-content-subtitle"></div></div> <div id="mw-content-text" class="mw-body-content"><div class="mw-content-ltr mw-parser-output" lang="en" dir="ltr"><div class="shortdescription nomobile noexcerpt noprint searchaux" style="display:none">Cooking food under hot fat</div> <p class="mw-empty-elt"> </p> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Frying_range.JPG" class="mw-file-description"><img alt="Two parcels of pastry being lowered in a basket into oil" src="//upload.wikimedia.org/wikipedia/commons/thumb/1/11/Frying_range.JPG/220px-Frying_range.JPG" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/11/Frying_range.JPG/330px-Frying_range.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/11/Frying_range.JPG/440px-Frying_range.JPG 2x" data-file-width="2048" data-file-height="1536" /></a><figcaption>A chef deep frying <a href="/wiki/Fish_and_chips" title="Fish and chips">fish and chips</a> in <a href="/wiki/Manchester" title="Manchester">Manchester</a>, England, 2007</figcaption></figure> <p><b>Deep frying</b> (also referred to as <b>deep fat frying</b>) is a <a href="/wiki/Cooking" title="Cooking">cooking</a> method in which food is submerged in hot <a href="/wiki/Fat" title="Fat">fat</a>, traditionally <a href="/wiki/Lard" title="Lard">lard</a> but today most commonly <a href="/wiki/Cooking_oil" title="Cooking oil">oil</a>, as opposed to the <a href="/wiki/Shallow_frying" title="Shallow frying">shallow frying</a> used in conventional <a href="/wiki/Frying" title="Frying">frying</a> done in a <a href="/wiki/Frying_pan" title="Frying pan">frying pan</a>. Normally, a <a href="/wiki/Deep_fryer" title="Deep fryer">deep fryer</a> or <a href="/wiki/Chip_pan" title="Chip pan">chip pan</a> is used for this; industrially, a <a href="/wiki/Pressure_fryer" class="mw-redirect" title="Pressure fryer">pressure fryer</a> or <a href="/wiki/Vacuum_fryer" title="Vacuum fryer">vacuum fryer</a> may be used. Deep frying may also be performed using oil that is heated in a pot. Deep frying is classified as a hot-fat cooking method.<sup id="cite_ref-Stanley_Thornes_1996_p._18_1-0" class="reference"><a href="#cite_note-Stanley_Thornes_1996_p._18-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-America_2007_p._86_2-0" class="reference"><a href="#cite_note-America_2007_p._86-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> Typically, deep frying foods cook quickly since oil has a high rate of heat conduction and all sides of the food are cooked simultaneously.<sup id="cite_ref-Sumnu_Sahin_2008_p._6_3-0" class="reference"><a href="#cite_note-Sumnu_Sahin_2008_p._6-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> </p><p>The term "deep frying" and many modern deep-fried foods were not invented until the 19th century, but the practice has been around for millennia. Early records and cookbooks suggest that the practice began in certain European countries before other countries adopted the practice. </p><p>Deep frying is popular worldwide, with deep-fried foods accounting for a large portion of global caloric consumption. </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="History">History</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Deep_frying&action=edit&section=1" title="Edit section: History"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-halign-left" typeof="mw:File/Thumb"><a href="/wiki/File:Peixinhos_da_horta.jpg" class="mw-file-description"><img alt="Pieces of bell pepper in a thin bubbly batter" src="//upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Peixinhos_da_horta.jpg/225px-Peixinhos_da_horta.jpg" decoding="async" width="225" height="169" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Peixinhos_da_horta.jpg/338px-Peixinhos_da_horta.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Peixinhos_da_horta.jpg/450px-Peixinhos_da_horta.jpg 2x" data-file-width="2048" data-file-height="1536" /></a><figcaption><i><a href="/wiki/Peixinhos_da_horta" title="Peixinhos da horta">Peixinhos da horta</a></i>, the Portuguese ancestor of Japanese <a href="/wiki/Tempura" title="Tempura">tempura</a></figcaption></figure> <p>The English expression <i>deep-fried</i> is attested from the early 20th century.<sup id="cite_ref-4" class="reference"><a href="#cite_note-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-5" class="reference"><a href="#cite_note-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> </p><p>Deep-fried dough known as <a href="/wiki/Zalabiyeh" title="Zalabiyeh">Zalabiyeh</a> was eaten as early as the late 2nd millennium BCE in <a href="/wiki/Canaan" title="Canaan">Canaan</a>. Frying food in <a href="/wiki/Olive_oil" title="Olive oil">olive oil</a> is attested in <a href="/wiki/Classical_Greece" title="Classical Greece">Classical Greece</a> from about the 5th century BCE.<sup id="cite_ref-cooksinfo_6-0" class="reference"><a href="#cite_note-cooksinfo-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup><sup class="noprint Inline-Template" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Reliable_sources" title="Wikipedia:Reliable sources"><span title="The material near this tag may rely on an unreliable source. (September 2017)">unreliable source?</span></a></i>]</sup><sup class="noprint Inline-Template noprint noexcerpt Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:NOTRS" class="mw-redirect" title="Wikipedia:NOTRS"><span title="This claim needs references to better sources. (July 2020)">better source needed</span></a></i>]</sup> The, 5th century CE, Roman cookbook <a href="/wiki/Apicius" title="Apicius">Apicius</a> offers a recipe for deep fried chicken in a cream sauce "<i>Pullus leucozomus</i>".<sup id="cite_ref-7" class="reference"><a href="#cite_note-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> The practice of deep frying spread to other parts of <a href="/wiki/Europe" title="Europe">Europe</a> and <a href="/wiki/America" class="mw-redirect" title="America">America</a> in the following centuries. Deep-fried foods such as <a href="/wiki/Funnel_cake" title="Funnel cake">funnel cakes</a> arrived in northern Europe by the 13th century,<sup id="cite_ref-8" class="reference"><a href="#cite_note-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> and deep-fried fish recipes have been found in cookbooks in Spain and Portugal at around the same time. <a href="/wiki/Falafel" title="Falafel">Falafel</a> arrived in the <a href="/wiki/Middle_East" title="Middle East">Middle East</a> from <a href="/wiki/Egypt" title="Egypt">Egypt</a> as early as the 14th century.<sup id="cite_ref-9" class="reference"><a href="#cite_note-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-10" class="reference"><a href="#cite_note-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-11" class="reference"><a href="#cite_note-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> </p><p><a href="/wiki/French_fries" title="French fries">French fries</a>, invented in the late 18th century, became popular in the early 19th century western Europe.<sup id="cite_ref-12" class="reference"><a href="#cite_note-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup> In 1860, Joseph Malin combined <a href="/wiki/Fish_and_chips" title="Fish and chips">deep fried fish with chips</a> (french fries) to open the first fish and chip shop in London.<sup id="cite_ref-ex_13-0" class="reference"><a href="#cite_note-ex-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> </p><p>Modern deep frying in the United States began in the 19th century with the growing popularity of <a href="/wiki/Cast_iron" title="Cast iron">cast iron</a>, particularly around the <a href="/wiki/Southern_United_States" title="Southern United States">American South</a> which led to the development of many modern deep-fried dishes.<sup id="cite_ref-ex_13-1" class="reference"><a href="#cite_note-ex-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Doughnut" title="Doughnut">Doughnuts</a> were invented in the mid-18th century,<sup id="cite_ref-14" class="reference"><a href="#cite_note-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> with foods such as <a href="/wiki/Onion_ring" title="Onion ring">onion rings</a>,<sup id="cite_ref-15" class="reference"><a href="#cite_note-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Deep_fried_turkey" class="mw-redirect" title="Deep fried turkey">deep-fried turkey</a>,<sup id="cite_ref-16" class="reference"><a href="#cite_note-16"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup> and <a href="/wiki/Corn_dog" title="Corn dog">corn dogs</a><sup id="cite_ref-17" class="reference"><a href="#cite_note-17"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup> all being invented in the early 20th century. In recent years, the growth of <a href="/wiki/Fast_food" title="Fast food">fast food</a> has expanded the reach of deep-fried foods,<sup id="cite_ref-Schreifer_Sivell_1997_p._11-PA2_18-0" class="reference"><a href="#cite_note-Schreifer_Sivell_1997_p._11-PA2-18"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup> especially french fries.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (July 2021)">citation needed</span></a></i>]</sup> </p> <div class="mw-heading mw-heading2"><h2 id="Technique">Technique</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Deep_frying&action=edit&section=2" title="Edit section: Technique"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure typeof="mw:File/Thumb"><a href="/wiki/File:Munkinpaisto.jpg" class="mw-file-description"><img alt="Rings of dough in oil, varying in colour from light to dark" src="//upload.wikimedia.org/wikipedia/commons/thumb/7/74/Munkinpaisto.jpg/225px-Munkinpaisto.jpg" decoding="async" width="225" height="169" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/74/Munkinpaisto.jpg/338px-Munkinpaisto.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/74/Munkinpaisto.jpg/450px-Munkinpaisto.jpg 2x" data-file-width="2048" data-file-height="1536" /></a><figcaption><a href="/wiki/Smultring" title="Smultring">Smultring</a> being deep-fried</figcaption></figure> <p>Deep frying food is defined as a process where food is submerged in hot oil at temperatures typically between 350 °F (177 °C) and 375 °F (191 °C), but deep frying oil can reach temperatures of over 400 °F (205 °C).<sup id="cite_ref-19" class="reference"><a href="#cite_note-19"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup>  One common method for preparing food for deep frying involves adding multiple layers of <a href="/wiki/Batter_(cooking)" title="Batter (cooking)">batter</a> around the food, such as cornmeal, flour, or <a href="/wiki/Tempura" title="Tempura">tempura</a>; breadcrumbs may also be used.<sup id="cite_ref-SomeGoodDeepFriedNYTimesTAFI_20-0" class="reference"><a href="#cite_note-SomeGoodDeepFriedNYTimesTAFI-20"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup> </p><p>While most foods need batter coatings for protection, it is not as necessary for cooked noodles and potatoes because their high starch content enables them to hold more moisture and not shrink. Meats are sometimes cooked before deep frying to ensure that they are done inside while keeping juiciness.<sup id="cite_ref-SchinharlDickhaut2003_21-0" class="reference"><a href="#cite_note-SchinharlDickhaut2003-21"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup> </p><p>When performed properly, deep frying does not make food excessively greasy, because the moisture in the food repels the oil. The hot oil heats the water within the food, <a href="/wiki/Steaming" title="Steaming">steaming</a> it; oil cannot go against the direction of this powerful flow because (due to its high temperature) the water vapor pushes the bubbles toward the surface.<sup id="cite_ref-Sumnu_Sahin_2008_p._6_3-1" class="reference"><a href="#cite_note-Sumnu_Sahin_2008_p._6-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-22" class="reference"><a href="#cite_note-22"><span class="cite-bracket">[</span>22<span class="cite-bracket">]</span></a></sup> As long as the oil is hot enough and the food is not immersed in the oil for too long, oil penetration will be confined to the outer surface. Foods deep-fried at proper temperatures typically absorb "no more than a couple of tablespoons per <style data-mw-deduplicate="TemplateStyles:r1154941027">.mw-parser-output .frac{white-space:nowrap}.mw-parser-output .frac .num,.mw-parser-output .frac .den{font-size:80%;line-height:0;vertical-align:super}.mw-parser-output .frac .den{vertical-align:sub}.mw-parser-output .sr-only{border:0;clip:rect(0,0,0,0);clip-path:polygon(0px 0px,0px 0px,0px 0px);height:1px;margin:-1px;overflow:hidden;padding:0;position:absolute;width:1px}</style><span class="frac">2<span class="sr-only">+</span><span class="num">1</span>⁄<span class="den">2</span></span> cups of oil" used.<sup id="cite_ref-Sweetser_2004_p._6_23-0" class="reference"><a href="#cite_note-Sweetser_2004_p._6-23"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup> This oil absorption rate is around the same as occurs with shallow frying,<sup id="cite_ref-Sweetser_2004_p._6_23-1" class="reference"><a href="#cite_note-Sweetser_2004_p._6-23"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup> such as in a pan. </p><p>However, if the food is cooked in the oil for too long, much of the water will be lost and the oil will begin to penetrate the food. The correct frying temperature depends on the thickness and type of food, but in most cases it lies between 350–375 °F (177–191 °C).<sup id="cite_ref-SomeGoodDeepFriedNYTimesTAFI_20-1" class="reference"><a href="#cite_note-SomeGoodDeepFriedNYTimesTAFI-20"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Pirie_Clark_Williams_2006_p._229_24-0" class="reference"><a href="#cite_note-Pirie_Clark_Williams_2006_p._229-24"><span class="cite-bracket">[</span>24<span class="cite-bracket">]</span></a></sup> An informal test for a temperature close to this range involves adding a tiny amount of flour into the oil and watching to see if it sizzles without immediately burning. A second test involves adding one piece of food to deep fry and watching it sink somewhat and rise back up. Sinking without resurfacing indicates that the oil is too cold; not sinking at all indicates that the oil is too hot.<sup id="cite_ref-SomeGoodDeepFriedNYTimesTAFI_20-2" class="reference"><a href="#cite_note-SomeGoodDeepFriedNYTimesTAFI-20"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup> </p><p>It is recommended that deep fryers be cleaned often to prevent contamination.<sup id="cite_ref-fryreviews_25-0" class="reference"><a href="#cite_note-fryreviews-25"><span class="cite-bracket">[</span>25<span class="cite-bracket">]</span></a></sup> The process of cooking with oil can also contaminate nearby surfaces as oil may splatter on adjacent areas. Oil vapors can also condense on more distant surfaces such as walls and ceilings. Supplies such as dish detergent and baking soda can effectively clean affected surfaces.<sup id="cite_ref-fryreviews_25-1" class="reference"><a href="#cite_note-fryreviews-25"><span class="cite-bracket">[</span>25<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Tools">Tools</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Deep_frying&action=edit&section=3" title="Edit section: Tools"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1236090951">.mw-parser-output .hatnote{font-style:italic}.mw-parser-output div.hatnote{padding-left:1.6em;margin-bottom:0.5em}.mw-parser-output .hatnote i{font-style:normal}.mw-parser-output .hatnote+link+.hatnote{margin-top:-0.5em}@media print{body.ns-0 .mw-parser-output .hatnote{display:none!important}}</style><div role="note" class="hatnote navigation-not-searchable">Main articles: <a href="/wiki/Deep_fryer" title="Deep fryer">Deep fryer</a> and <a href="/wiki/Chip_pan" title="Chip pan">chip pan</a></div> <p>Deep frying is done with a <a href="/wiki/Deep_fryer" title="Deep fryer">deep fryer</a>, a pan such as a <a href="/wiki/Wok" title="Wok">wok</a> or <a href="/wiki/Chip_pan" title="Chip pan">chip pan</a>, a <a href="/wiki/Dutch_oven" title="Dutch oven">Dutch oven</a>, or a cast-iron pot. Additional tools include fry baskets, which are used to contain foods in a deep fryer and to strain foods when removed from the oil, and <a href="/wiki/Meat_thermometer" title="Meat thermometer">cooking thermometers</a>, used to gauge oil temperature. Tongs, <a href="/wiki/Slotted_spoon" title="Slotted spoon">slotted spoons</a>, <a href="/wiki/Wooden_spoon" title="Wooden spoon">wooden spoons</a>, and <a href="/wiki/Sieve" title="Sieve">sieves</a> may be used to remove or separate foods from the hot oil.<sup id="cite_ref-Villas2013_26-0" class="reference"><a href="#cite_note-Villas2013-26"><span class="cite-bracket">[</span>26<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Atkin_27-0" class="reference"><a href="#cite_note-Atkin-27"><span class="cite-bracket">[</span>27<span class="cite-bracket">]</span></a></sup> </p><p>Japanese deep frying tools include long metal chopsticks; the <i><a href="/wiki/Agemono_nabe" title="Agemono nabe">agemono-nabe</a></i> deep frying pot, which is heavy for retaining heat and deep for holding oil; the <i><a href="/wiki/Ami_jakushi" title="Ami jakushi">ami-shakushi</a></i> net ladle used for scooping out batter debris; and the <i><a href="/wiki/Abura_kiri" title="Abura kiri">abura-kiri</a></i> oil drying rack pan.<sup id="cite_ref-Tsuji_2007_28-0" class="reference"><a href="#cite_note-Tsuji_2007-28"><span class="cite-bracket">[</span>28<span class="cite-bracket">]</span></a></sup> </p> <ul class="gallery mw-gallery-packed center"> <li class="gallerycaption">Deep frying tools</li> <li class="gallerybox" style="width: 101.33333333333px"> <div class="thumb" style="width: 99.333333333333px;"><span typeof="mw:File"><a href="/wiki/File:Deep_fryer.JPG" class="mw-file-description" title="A deep fryer with slotted spoon, for removing foods from the hot oil"><img alt="A white plastic device shaped like a bucket, with controls on the front." src="//upload.wikimedia.org/wikipedia/commons/thumb/3/3c/Deep_fryer.JPG/149px-Deep_fryer.JPG" decoding="async" width="100" height="120" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/3c/Deep_fryer.JPG/223px-Deep_fryer.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/3c/Deep_fryer.JPG/298px-Deep_fryer.JPG 2x" data-file-width="496" data-file-height="599" /></a></span></div> <div class="gallerytext">A deep fryer with <a href="/wiki/Slotted_spoon" title="Slotted spoon">slotted spoon</a>, for removing foods from the hot oil</div> </li> <li class="gallerybox" style="width: 218px"> <div class="thumb" style="width: 216px;"><span typeof="mw:File"><a href="/wiki/File:Tongs2.JPG" class="mw-file-description" title="Tongs"><img alt="Two pieces of metal joined at one end by a hinge, with the other end flat and ridged." src="//upload.wikimedia.org/wikipedia/commons/thumb/2/2e/Tongs2.JPG/324px-Tongs2.JPG" decoding="async" width="216" height="120" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/2/2e/Tongs2.JPG 1.5x" data-file-width="360" data-file-height="200" /></a></span></div> <div class="gallerytext"><a href="/wiki/Tongs" title="Tongs">Tongs</a></div> </li> <li class="gallerybox" style="width: 162px"> <div class="thumb" style="width: 160px;"><span typeof="mw:File"><a href="/wiki/File:Handmade_wooden_spoons.jpg" class="mw-file-description" title="Slotted and perforated wooden spoons"><img alt="Wooden spoons and other utensils for frying." src="//upload.wikimedia.org/wikipedia/commons/thumb/a/af/Handmade_wooden_spoons.jpg/240px-Handmade_wooden_spoons.jpg" decoding="async" width="160" height="120" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/af/Handmade_wooden_spoons.jpg/360px-Handmade_wooden_spoons.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/af/Handmade_wooden_spoons.jpg/480px-Handmade_wooden_spoons.jpg 2x" data-file-width="4320" data-file-height="3240" /></a></span></div> <div class="gallerytext">Slotted and perforated <a href="/wiki/Wooden_spoon" title="Wooden spoon">wooden spoons</a></div> </li> <li class="gallerybox" style="width: 162px"> <div class="thumb" style="width: 160px;"><span typeof="mw:File"><a href="/wiki/File:Filters,_%E0%B4%85%E0%B4%B0%E0%B4%BF%E0%B4%AA%E0%B5%8D%E0%B4%AA.JPG" class="mw-file-description" title="Various strainers, including a spider, left"><img alt="Several wire meshes shaped like bowls, with metal handles." src="//upload.wikimedia.org/wikipedia/commons/thumb/2/2f/Filters%2C_%E0%B4%85%E0%B4%B0%E0%B4%BF%E0%B4%AA%E0%B5%8D%E0%B4%AA.JPG/240px-Filters%2C_%E0%B4%85%E0%B4%B0%E0%B4%BF%E0%B4%AA%E0%B5%8D%E0%B4%AA.JPG" decoding="async" width="160" height="120" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/2f/Filters%2C_%E0%B4%85%E0%B4%B0%E0%B4%BF%E0%B4%AA%E0%B5%8D%E0%B4%AA.JPG/360px-Filters%2C_%E0%B4%85%E0%B4%B0%E0%B4%BF%E0%B4%AA%E0%B5%8D%E0%B4%AA.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/2/2f/Filters%2C_%E0%B4%85%E0%B4%B0%E0%B4%BF%E0%B4%AA%E0%B5%8D%E0%B4%AA.JPG/480px-Filters%2C_%E0%B4%85%E0%B4%B0%E0%B4%BF%E0%B4%AA%E0%B5%8D%E0%B4%AA.JPG 2x" data-file-width="3072" data-file-height="2304" /></a></span></div> <div class="gallerytext">Various <a href="/wiki/Strainer" class="mw-redirect" title="Strainer">strainers</a>, including a <a href="/wiki/Spider_(utensil)" title="Spider (utensil)">spider</a>, left</div> </li> <li class="gallerybox" style="width: 127.33333333333px"> <div class="thumb" style="width: 125.33333333333px;"><span typeof="mw:File"><a href="/wiki/File:EmpanadaFry.jpg" class="mw-file-description" title="A strainer used in the preparation of empanadas"><img alt="A metal bowl with many small holes." src="//upload.wikimedia.org/wikipedia/commons/thumb/a/ad/EmpanadaFry.jpg/188px-EmpanadaFry.jpg" decoding="async" width="126" height="120" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/a/ad/EmpanadaFry.jpg 1.5x" data-file-width="200" data-file-height="192" /></a></span></div> <div class="gallerytext">A strainer used in the preparation of <a href="/wiki/Empanada" title="Empanada">empanadas</a></div> </li> <li class="gallerybox" style="width: 236px"> <div class="thumb" style="width: 234px;"><span typeof="mw:File"><a href="/wiki/File:Ami_shakushi.Scoop.jpg" class="mw-file-description" title="An ami shakushi is a Japanese ladle or scoop that may be used to remove small drops of batter during the frying of tempura."><img alt="A wire mesh on a long handle." src="//upload.wikimedia.org/wikipedia/commons/thumb/4/4f/Ami_shakushi.Scoop.jpg/351px-Ami_shakushi.Scoop.jpg" decoding="async" width="234" height="120" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/4f/Ami_shakushi.Scoop.jpg/526px-Ami_shakushi.Scoop.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/4/4f/Ami_shakushi.Scoop.jpg/701px-Ami_shakushi.Scoop.jpg 2x" data-file-width="1414" data-file-height="727" /></a></span></div> <div class="gallerytext">An <a href="/wiki/Ami_shakushi" class="mw-redirect" title="Ami shakushi">ami shakushi</a> is a Japanese ladle or scoop that may be used to remove small drops of batter during the frying of <a href="/wiki/Tempura" title="Tempura">tempura</a>.</div> </li> </ul> <div class="mw-heading mw-heading2"><h2 id="Dishes,_foods,_and_culture"><span id="Dishes.2C_foods.2C_and_culture"></span>Dishes, foods, and culture</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Deep_frying&action=edit&section=4" title="Edit section: Dishes, foods, and culture"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/List_of_deep_fried_foods" title="List of deep fried foods">List of deep fried foods</a></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">See also: <a href="/wiki/List_of_fried_dough_foods" title="List of fried dough foods">List of fried dough foods</a> and <a href="/wiki/List_of_Thai_dishes#Deep-fried_dishes" title="List of Thai dishes">List of Thai dishes § Deep-fried dishes</a></div> <style data-mw-deduplicate="TemplateStyles:r1251242444">.mw-parser-output .ambox{border:1px solid #a2a9b1;border-left:10px solid #36c;background-color:#fbfbfb;box-sizing:border-box}.mw-parser-output .ambox+link+.ambox,.mw-parser-output .ambox+link+style+.ambox,.mw-parser-output .ambox+link+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+style+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+link+.ambox{margin-top:-1px}html body.mediawiki .mw-parser-output .ambox.mbox-small-left{margin:4px 1em 4px 0;overflow:hidden;width:238px;border-collapse:collapse;font-size:88%;line-height:1.25em}.mw-parser-output .ambox-speedy{border-left:10px solid #b32424;background-color:#fee7e6}.mw-parser-output .ambox-delete{border-left:10px solid #b32424}.mw-parser-output .ambox-content{border-left:10px solid #f28500}.mw-parser-output .ambox-style{border-left:10px solid #fc3}.mw-parser-output .ambox-move{border-left:10px solid #9932cc}.mw-parser-output .ambox-protection{border-left:10px solid #a2a9b1}.mw-parser-output .ambox .mbox-text{border:none;padding:0.25em 0.5em;width:100%}.mw-parser-output .ambox .mbox-image{border:none;padding:2px 0 2px 0.5em;text-align:center}.mw-parser-output .ambox .mbox-imageright{border:none;padding:2px 0.5em 2px 0;text-align:center}.mw-parser-output .ambox .mbox-empty-cell{border:none;padding:0;width:1px}.mw-parser-output .ambox .mbox-image-div{width:52px}@media(min-width:720px){.mw-parser-output .ambox{margin:0 10%}}@media print{body.ns-0 .mw-parser-output .ambox{display:none!important}}</style><table class="box-More_citations_needed_section plainlinks metadata ambox ambox-content ambox-Refimprove" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><span typeof="mw:File"><a href="/wiki/File:Question_book-new.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" decoding="async" width="50" height="39" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/75px-Question_book-new.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/100px-Question_book-new.svg.png 2x" data-file-width="512" data-file-height="399" /></a></span></div></td><td class="mbox-text"><div class="mbox-text-span">This section <b>needs additional citations for <a href="/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">verification</a></b>.<span class="hide-when-compact"> Please help <a href="/wiki/Special:EditPage/Deep_frying" title="Special:EditPage/Deep frying">improve this article</a> by <a href="/wiki/Help:Referencing_for_beginners" title="Help:Referencing for beginners">adding citations to reliable sources</a> in this section. Unsourced material may be challenged and removed.</span> <span class="date-container"><i>(<span class="date">July 2021</span>)</i></span><span class="hide-when-compact"><i> (<small><a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a></small>)</i></span></div></td></tr></tbody></table> <p>Deep-fried foods are common in many countries, and have also been described as "a staple of almost all <a href="/wiki/Street_food" title="Street food">street cuisines</a> on all continents".<sup id="cite_ref-Ashkenazi_Jacob_2013_p._90_29-0" class="reference"><a href="#cite_note-Ashkenazi_Jacob_2013_p._90-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> There are hundreds of dishes that are associated with deep frying as most foods can be deep-fried. Examples of food that can be deep-fried include meat, poultry, fish and vegetables.<sup id="cite_ref-30" class="reference"><a href="#cite_note-30"><span class="cite-bracket">[</span>30<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Fish_and_chips" title="Fish and chips">Fish and chips</a>, for instance, combines deep-fried fish and deep-fried <a href="/wiki/Potatoes" class="mw-redirect" title="Potatoes">potatoes</a>. French fries, <a href="/wiki/Doughnut" title="Doughnut">doughnuts</a>, <a href="/wiki/Onion_ring" title="Onion ring">onion rings</a>, and <a href="/wiki/Hushpuppies" class="mw-redirect" title="Hushpuppies">hushpuppies</a> are common deep-fried foods.<sup id="cite_ref-Taylor_2013_p._4_31-0" class="reference"><a href="#cite_note-Taylor_2013_p._4-31"><span class="cite-bracket">[</span>31<span class="cite-bracket">]</span></a></sup> Other common deep-fried foods include Chinese <i>you Bing</i> deep-fried <a href="/wiki/Chinese_pancakes" class="mw-redirect" title="Chinese pancakes">pancakes</a>,<sup id="cite_ref-AngLiu1999_32-0" class="reference"><a href="#cite_note-AngLiu1999-32"><span class="cite-bracket">[</span>32<span class="cite-bracket">]</span></a></sup> Southeast Asian <i><a href="/wiki/Jin_deui" class="mw-redirect" title="Jin deui">jin deui</a></i>, and Japanese tempura. Less common deep-fried foods include <a href="/wiki/Maple_leaves" class="mw-redirect" title="Maple leaves">maple leaves</a>,<sup id="cite_ref-Fantozzi_2014_33-0" class="reference"><a href="#cite_note-Fantozzi_2014-33"><span class="cite-bracket">[</span>33<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Peanut_butter_and_jelly_sandwich" title="Peanut butter and jelly sandwich">peanut butter and jelly sandwiches</a>,<sup id="cite_ref-Smith_2013_p._351_34-0" class="reference"><a href="#cite_note-Smith_2013_p._351-34"><span class="cite-bracket">[</span>34<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Deep_fried_pizza" title="Deep fried pizza">pizza</a>,<sup id="cite_ref-Guides_2012_p._96_35-0" class="reference"><a href="#cite_note-Guides_2012_p._96-35"><span class="cite-bracket">[</span>35<span class="cite-bracket">]</span></a></sup> Mars and <a href="/wiki/Snickers" title="Snickers">Snickers</a> bars.<sup id="cite_ref-Kaercher_Stefko_2006_p._52_36-0" class="reference"><a href="#cite_note-Kaercher_Stefko_2006_p._52-36"><span class="cite-bracket">[</span>36<span class="cite-bracket">]</span></a></sup> </p><p>In the United States, the <i>Chicago Tribune</i> notes that "you can deep fry almost anything".<sup id="cite_ref-Chicago_Tribune_Deep_Fry_Almost_Anything_2015_TAFI_37-0" class="reference"><a href="#cite_note-Chicago_Tribune_Deep_Fry_Almost_Anything_2015_TAFI-37"><span class="cite-bracket">[</span>37<span class="cite-bracket">]</span></a></sup> The American South has been noted as a modern center of innovation in the area of deep-fried food. According to the owner of a deep frying restaurant in the South, "If something is edible, you can bet that someone south of the <a href="/wiki/Mason-Dixon_line" class="mw-redirect" title="Mason-Dixon line">Mason-Dixon line</a> has tried to cook it in oil".<sup id="cite_ref-bluecollarculture_38-0" class="reference"><a href="#cite_note-bluecollarculture-38"><span class="cite-bracket">[</span>38<span class="cite-bracket">]</span></a></sup> </p> <ul class="gallery mw-gallery-packed"> <li class="gallerybox" style="width: 202px"> <div class="thumb" style="width: 200px;"><span typeof="mw:File"><a href="/wiki/File:Friescookingbigrest.jpeg" class="mw-file-description" title="French fries being cooked in a row of deep fryers"><img alt="A row of five deep fryers, all steaming and filled with baskets of French fries." src="//upload.wikimedia.org/wikipedia/commons/thumb/f/f2/Friescookingbigrest.jpeg/300px-Friescookingbigrest.jpeg" decoding="async" width="200" height="150" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/f2/Friescookingbigrest.jpeg/451px-Friescookingbigrest.jpeg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/f/f2/Friescookingbigrest.jpeg/600px-Friescookingbigrest.jpeg 2x" data-file-width="1600" data-file-height="1200" /></a></span></div> <div class="gallerytext"><a href="/wiki/French_fries" title="French fries">French fries</a> being cooked in a row of deep fryers</div> </li> <li class="gallerybox" style="width: 228.66666666667px"> <div class="thumb" style="width: 226.66666666667px;"><span typeof="mw:File"><a href="/wiki/File:Deep_frying_chicken_upper_wing.JPG" class="mw-file-description" title="Deep-frying chicken in a pan"><img alt="Battered chicken legs in bubbling oil." src="//upload.wikimedia.org/wikipedia/commons/thumb/1/17/Deep_frying_chicken_upper_wing.JPG/340px-Deep_frying_chicken_upper_wing.JPG" decoding="async" width="227" height="150" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/17/Deep_frying_chicken_upper_wing.JPG/510px-Deep_frying_chicken_upper_wing.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/17/Deep_frying_chicken_upper_wing.JPG/679px-Deep_frying_chicken_upper_wing.JPG 2x" data-file-width="1920" data-file-height="1273" /></a></span></div> <div class="gallerytext">Deep-frying chicken in a pan</div> </li> <li class="gallerybox" style="width: 114.66666666667px"> <div class="thumb" style="width: 112.66666666667px;"><span typeof="mw:File"><a href="/wiki/File:DeepFriedTurkey.jpg" class="mw-file-description" title="A deep-fried turkey"><img alt="A whole turkey, browned on the outside, on a metal stand." src="//upload.wikimedia.org/wikipedia/commons/thumb/c/c4/DeepFriedTurkey.jpg/169px-DeepFriedTurkey.jpg" decoding="async" width="113" height="150" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/c/c4/DeepFriedTurkey.jpg/253px-DeepFriedTurkey.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/c/c4/DeepFriedTurkey.jpg/337px-DeepFriedTurkey.jpg 2x" data-file-width="360" data-file-height="480" /></a></span></div> <div class="gallerytext">A <a href="/wiki/Turkey_fryer" title="Turkey fryer">deep-fried turkey</a></div> </li> <li class="gallerybox" style="width: 202px"> <div class="thumb" style="width: 200px;"><span typeof="mw:File"><a href="/wiki/File:Fried_Swordfish_collar.jpg" class="mw-file-description" title="Deep-fried swordfish collar"><img alt="Deep-fried swordfish collar" src="//upload.wikimedia.org/wikipedia/commons/thumb/8/82/Fried_Swordfish_collar.jpg/300px-Fried_Swordfish_collar.jpg" decoding="async" width="200" height="150" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/82/Fried_Swordfish_collar.jpg/451px-Fried_Swordfish_collar.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/82/Fried_Swordfish_collar.jpg/600px-Fried_Swordfish_collar.jpg 2x" data-file-width="3264" data-file-height="2448" /></a></span></div> <div class="gallerytext">Deep-fried <a href="/wiki/Swordfish" title="Swordfish">swordfish</a> collar</div> </li> <li class="gallerybox" style="width: 202px"> <div class="thumb" style="width: 200px;"><span typeof="mw:File"><a href="/wiki/File:Fried_calamari.jpg" class="mw-file-description" title="Breaded, deep-fried calamari"><img alt="Pale breaded rings on a plate." src="//upload.wikimedia.org/wikipedia/commons/thumb/3/34/Fried_calamari.jpg/300px-Fried_calamari.jpg" decoding="async" width="200" height="150" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/34/Fried_calamari.jpg/451px-Fried_calamari.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/34/Fried_calamari.jpg/600px-Fried_calamari.jpg 2x" data-file-width="1600" data-file-height="1200" /></a></span></div> <div class="gallerytext">Breaded, deep-fried <a href="/wiki/Calamari" class="mw-redirect" title="Calamari">calamari</a></div> </li> <li class="gallerybox" style="width: 202px"> <div class="thumb" style="width: 200px;"><span typeof="mw:File"><a href="/wiki/File:Fried_pork_intestines.jpg" class="mw-file-description" title="Deep fried chitterlings"><img alt="Skewers with rings of pork intestine" src="//upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Fried_pork_intestines.jpg/300px-Fried_pork_intestines.jpg" decoding="async" width="200" height="150" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Fried_pork_intestines.jpg/451px-Fried_pork_intestines.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Fried_pork_intestines.jpg/600px-Fried_pork_intestines.jpg 2x" data-file-width="1600" data-file-height="1200" /></a></span></div> <div class="gallerytext">Deep fried <a href="/wiki/Chitterlings" title="Chitterlings">chitterlings</a></div> </li> </ul> <div class="mw-heading mw-heading3"><h3 id="Africa">Africa</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Deep_frying&action=edit&section=5" title="Edit section: Africa"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>In Northern Africa, deep-fried dishes are a part of the cuisine.<sup id="cite_ref-Heine_2004_p._92_39-0" class="reference"><a href="#cite_note-Heine_2004_p._92-39"><span class="cite-bracket">[</span>39<span class="cite-bracket">]</span></a></sup> A common food in this region is the deep-fried <a href="/wiki/Fritter" title="Fritter">fritter</a>, also referred to as "sponges".<sup id="cite_ref-Heine_2004_p._92_39-1" class="reference"><a href="#cite_note-Heine_2004_p._92-39"><span class="cite-bracket">[</span>39<span class="cite-bracket">]</span></a></sup> In East Africa deep fried food is common, cooked in cast iron or earthenware pots. Frying in batter is common. A Ugandan specialty is a kind of doughnut called Mandazi. In areas of Southern Africa, street foods include deep-fried potato and cassava chips.<sup id="cite_ref-Murphy_Armstrong_Bainbridge_Firestone_2010_p._45_40-0" class="reference"><a href="#cite_note-Murphy_Armstrong_Bainbridge_Firestone_2010_p._45-40"><span class="cite-bracket">[</span>40<span class="cite-bracket">]</span></a></sup> Deep-fried foods in the country of South Africa include fish and chips, <i><a href="/wiki/Vetkoek" title="Vetkoek">vetkoek</a></i> and <i><a href="/wiki/Koeksister" title="Koeksister">koeksisters</a></i>,<sup id="cite_ref-Albala_2011_p._177_41-0" class="reference"><a href="#cite_note-Albala_2011_p._177-41"><span class="cite-bracket">[</span>41<span class="cite-bracket">]</span></a></sup> among others. </p> <div class="mw-heading mw-heading3"><h3 id="Asia">Asia</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Deep_frying&action=edit&section=6" title="Edit section: Asia"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure typeof="mw:File/Thumb"><a href="/wiki/File:Insect_food_stall.JPG" class="mw-file-description"><img alt="Large baskets of insects and scorpions at a market." src="//upload.wikimedia.org/wikipedia/commons/thumb/7/76/Insect_food_stall.JPG/225px-Insect_food_stall.JPG" decoding="async" width="225" height="169" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/76/Insect_food_stall.JPG/338px-Insect_food_stall.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/76/Insect_food_stall.JPG/450px-Insect_food_stall.JPG 2x" data-file-width="1600" data-file-height="1200" /></a><figcaption>Deep-fried insects for human consumption sold at food stall in <a href="/wiki/Bangkok" title="Bangkok">Bangkok</a>, <a href="/wiki/Thailand" title="Thailand">Thailand</a></figcaption></figure> <p>Japanese <a href="/wiki/Tempura" title="Tempura">tempura</a> is a popular deep-fried food<sup id="cite_ref-Solomon_2006_p._464_42-0" class="reference"><a href="#cite_note-Solomon_2006_p._464-42"><span class="cite-bracket">[</span>42<span class="cite-bracket">]</span></a></sup> that generally consists of battered and fried seafood and vegetables. Japanese deep-fried dishes, or <a href="/wiki/List_of_Japanese_dishes#Deep-fried_dishes_.28agemono.2C_.E6.8F.9A.E3.81.92.E7.89.A9.29" title="List of Japanese dishes">Agemono</a>, include other styles besides tempura, such as <a href="/wiki/Karaage" title="Karaage">Karaage</a>, <a href="/wiki/Korokke" title="Korokke">Korokke</a>, <a href="/wiki/Kushikatsu" title="Kushikatsu">Kushikatsu</a>, and <a href="/wiki/Tonkatsu" title="Tonkatsu">Tonkatsu</a>. </p><p>In areas of <a href="/wiki/Southeast_Asia" title="Southeast Asia">Southeast Asia</a> such as Thailand, <a href="/wiki/Insects_as_food" title="Insects as food">insects</a> are commonly deep-fried for human consumption.<sup id="cite_ref-43" class="reference"><a href="#cite_note-43"><span class="cite-bracket">[</span>43<span class="cite-bracket">]</span></a></sup> Western-style fast food items such as donuts, deep-fried chicken, and deep-fried potatoes are also becoming popular in Asia.<sup id="cite_ref-44" class="reference"><a href="#cite_note-44"><span class="cite-bracket">[</span>44<span class="cite-bracket">]</span></a></sup> </p><p>In <a href="/wiki/Indonesian_cuisine" title="Indonesian cuisine">Indonesia</a> deep fried food is quite common, serving as either a main dish or a snack. The ingredients are usually deep fried in <a href="/wiki/Palm_oil" title="Palm oil">palm oil</a>, the most widely used cooking oil in the country. Some popular deep fried foods include <i><a href="/wiki/Ayam_goreng" title="Ayam goreng">ayam goreng</a></i> (chicken), <i><a href="/wiki/Pecel_lele" title="Pecel lele">pecel lele</a></i> (catfish), <i><a href="/wiki/Pempek" title="Pempek">pempek</a></i> (fishcake) and <a href="/wiki/Tempeh" title="Tempeh">tempeh</a>.<sup id="cite_ref-45" class="reference"><a href="#cite_note-45"><span class="cite-bracket">[</span>45<span class="cite-bracket">]</span></a></sup> Fritters in Indonesia is generally identified as <i><a href="/wiki/Gorengan" class="mw-redirect" title="Gorengan">gorengan</a></i>, the most popular one including <i><a href="/wiki/Pisang_goreng" class="mw-redirect" title="Pisang goreng">pisang goreng</a></i> (banana fritter), <i><a href="/wiki/Corn_fritter" title="Corn fritter">bakwan jagung</a></i> (corn) and <i><a href="/wiki/Tahu_goreng" title="Tahu goreng">tahu goreng</a></i> (tofu). </p><p>Deep-fried fish, <a href="/wiki/Tofu" title="Tofu">tofu</a>, and <i><span title="Vietnamese-language text"><i lang="vi"><a href="/wiki/Ch%E1%BA%A3_gi%C3%B2" title="Chả giò">chả giò</a></i></span></i> are commonly eaten in <a href="/wiki/Vietnamese_cuisine" title="Vietnamese cuisine">Vietnamese cuisine</a>.<sup id="cite_ref-46" class="reference"><a href="#cite_note-46"><span class="cite-bracket">[</span>46<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-47" class="reference"><a href="#cite_note-47"><span class="cite-bracket">[</span>47<span class="cite-bracket">]</span></a></sup> Deep frying is also used to make several kinds of <i><span title="Vietnamese-language text"><i lang="vi"><a href="/wiki/B%C3%A1nh" title="Bánh">bánh</a></i></span></i>, including <i><span title="Vietnamese-language text"><i lang="vi"><a href="/wiki/B%C3%A1nh_r%C3%A1n" title="Bánh rán">bánh rán</a></i></span></i> (fried rice ball), <i><span title="Vietnamese-language text"><i lang="vi"><a href="/wiki/B%C3%A1nh_cam" class="mw-redirect" title="Bánh cam">bánh cam</a></i></span></i> (sesame ball), <i><span title="Vietnamese-language text"><i lang="vi"><a href="/wiki/B%C3%A1nh_ti%C3%AAu" class="mw-redirect" title="Bánh tiêu">bánh tiêu</a></i></span></i> (hollow doughnut), <i><span title="Vietnamese-language text"><i lang="vi"><a href="/wiki/B%C3%A1nh_r%E1%BA%BF" title="Bánh rế">bánh rế</a></i></span></i> (sweet potato pancake), <i><span title="Vietnamese-language text"><i lang="vi"><a href="/wiki/B%C3%A1nh_chu%E1%BB%91i" title="Bánh chuối">bánh chuối</a> chiên</i></span></i> (banana fritter), <a href="/wiki/West_Lake_(Hanoi)" title="West Lake (Hanoi)">Hồ Tây</a>–style <i><span title="Vietnamese-language text"><i lang="vi"><a href="/w/index.php?title=B%C3%A1nh_t%C3%B4m&action=edit&redlink=1" class="new" title="Bánh tôm (page does not exist)">bánh tôm</a></i></span></i> (shrimp fritter), and <i><span title="Vietnamese-language text"><i lang="vi"><a href="/wiki/B%C3%A1nh_g%E1%BB%91i" title="Bánh gối">bánh gối</a></i></span></i> (pillow cake). </p><p>Deep-fried sticks of dough, known as <a href="/wiki/Youtiao" title="Youtiao">youtiao</a> in Chinese, are eaten in many East and Southeast Asian cuisines. </p><p>In Hong Kong, <a href="https://zh.wikipedia.org/wiki/%E8%B1%AC%E5%A4%A7%E8%85%B8" class="extiw" title="cmn:豬大腸">deep-fried intestine of pigs</a> is a popular food.<sup id="cite_ref-48" class="reference"><a href="#cite_note-48"><span class="cite-bracket">[</span>48<span class="cite-bracket">]</span></a></sup> </p><p>In <a href="/wiki/South_Asia" title="South Asia">South Asia</a>, popular deep fried snacks are <a href="/wiki/Samosa" title="Samosa">samosa</a>, <a href="/wiki/Jalebi" title="Jalebi">jalebi</a>, and <a href="/wiki/Pakora" title="Pakora">pakora</a>. </p> <div class="mw-heading mw-heading3"><h3 id="Europe">Europe</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Deep_frying&action=edit&section=7" title="Edit section: Europe"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Many countries such as the <a href="/wiki/United_Kingdom" title="United Kingdom">United Kingdom</a> use pure or <a href="/wiki/Hydrogenation" title="Hydrogenation">hydrogenated</a> <a href="/wiki/Rapeseed_oil" title="Rapeseed oil">rapeseed oil</a> for deep-frying.<sup id="cite_ref-Rossell_2001_p._31_49-0" class="reference"><a href="#cite_note-Rossell_2001_p._31-49"><span class="cite-bracket">[</span>49<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Fish_and_chips" title="Fish and chips">Fish and chips</a> is a very popular deep-fried dish in England since it originated in London in the 19th century and became popular among the working class. Its popularity continues with 229 million portions of fish and chips being sold annually in England.<sup id="cite_ref-bbcfish_50-0" class="reference"><a href="#cite_note-bbcfish-50"><span class="cite-bracket">[</span>50<span class="cite-bracket">]</span></a></sup> </p><p>There is an annual trade fair devoted to deep-fried foods called the International Symposium on Deep-Fat Frying which features discussions on deep fat frying as well as exhibitions by companies involved with the process.<sup id="cite_ref-51" class="reference"><a href="#cite_note-51"><span class="cite-bracket">[</span>51<span class="cite-bracket">]</span></a></sup> </p><p>Belgian tradition requires <a href="/wiki/French_fries" title="French fries">French fries</a> to be deep-fried in filtered fat of <a href="/wiki/Cattle" title="Cattle">cattle</a>, locally called <i>blanc de boeuf</i> or <i>ossewit</i>. </p><p>The Mediterranean diets traditionally use olive oil for deep-frying, which it is absorbed by the food in the process. Research indicates that <a href="/wiki/Virgin_olive_oil" class="mw-redirect" title="Virgin olive oil">virgin olive oil</a> is unique among other cooking oils because it is very rich in monounsaturated fatty acids and contains beneficial micronutrients.<sup id="cite_ref-52" class="reference"><a href="#cite_note-52"><span class="cite-bracket">[</span>52<span class="cite-bracket">]</span></a></sup> </p><p>The <a href="/wiki/Deep-fried_Mars_bar" title="Deep-fried Mars bar">deep-fried Mars bar</a> originated in Scotland,<sup id="cite_ref-NHS_Choices_2014_53-0" class="reference"><a href="#cite_note-NHS_Choices_2014-53"><span class="cite-bracket">[</span>53<span class="cite-bracket">]</span></a></sup> with The Carron Fish Bar in Stonehaven claiming to have invented it in the early 1990s.<sup id="cite_ref-BBC_News_2012_54-0" class="reference"><a href="#cite_note-BBC_News_2012-54"><span class="cite-bracket">[</span>54<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="North_America">North America</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Deep_frying&action=edit&section=8" title="Edit section: North America"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>In the United States, <a href="/wiki/Soybean_oil" title="Soybean oil">soybean oil</a> is often used for deep-frying.<sup id="cite_ref-Rossell_2001_p._31_49-1" class="reference"><a href="#cite_note-Rossell_2001_p._31-49"><span class="cite-bracket">[</span>49<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Beignet" title="Beignet">Beignets</a>, originally a French dish, are a popular deep-fried pastry in the U.S. city of <a href="/wiki/New_Orleans" title="New Orleans">New Orleans</a>. Deep-fried food has been a core part of the culture of the American South with many restaurants solely serving deep-fried foods. The owner of one such restaurant has said of deep-fried food that "in the South it's a way of life".<sup id="cite_ref-bluecollarculture_38-1" class="reference"><a href="#cite_note-bluecollarculture-38"><span class="cite-bracket">[</span>38<span class="cite-bracket">]</span></a></sup> Fast food is one of the most common ways to consume deep-fried food in North America. </p><p>Novelty deep-fried foods are popular today in American <a href="/wiki/Fairs" class="mw-redirect" title="Fairs">fairs</a>, especially those in the American South.<sup id="cite_ref-bluecollarculture_38-2" class="reference"><a href="#cite_note-bluecollarculture-38"><span class="cite-bracket">[</span>38<span class="cite-bracket">]</span></a></sup> Hundreds of items are served at these fairs. Some of them include deep-fried beer, butter, and bubblegum. Additionally, deep frying can be used as a form of artwork by frying non-edible objects, such as <a href="/wiki/Electronics" title="Electronics">electronics</a>.<sup id="cite_ref-Smith_2012_55-0" class="reference"><a href="#cite_note-Smith_2012-55"><span class="cite-bracket">[</span>55<span class="cite-bracket">]</span></a></sup> Artists such as Henry Hargreaves have deep-fried replicas of electronic items such as <a href="/wiki/IPad" title="IPad">iPads</a>, <a href="/wiki/Game_Boy" title="Game Boy">Game Boys</a>, and <a href="/wiki/Laptops" class="mw-redirect" title="Laptops">laptops</a>.<sup id="cite_ref-56" class="reference"><a href="#cite_note-56"><span class="cite-bracket">[</span>56<span class="cite-bracket">]</span></a></sup> </p><p>Deep-fried food contests are frequently held at fairs such as the <a href="/wiki/Texas_State_Fair" class="mw-redirect" title="Texas State Fair">Texas State Fair</a>, where they hold an annual contest for the most creative deep-fried food.<sup id="cite_ref-mentalfloss_57-0" class="reference"><a href="#cite_note-mentalfloss-57"><span class="cite-bracket">[</span>57<span class="cite-bracket">]</span></a></sup> Notable past winners have included <a href="/wiki/Fried_Coke" title="Fried Coke">fried Coke</a> and <a href="/wiki/Deep-fried_butter" title="Deep-fried butter">deep-fried butter</a>, both invented by <a href="/wiki/Abel_Gonzales" title="Abel Gonzales">Abel Gonzales</a>.<sup id="cite_ref-58" class="reference"><a href="#cite_note-58"><span class="cite-bracket">[</span>58<span class="cite-bracket">]</span></a></sup> Since 2013, an American reality competition show called <i>deep-fried Masters</i>, produced by <a href="/wiki/Discovery_Networks" class="mw-redirect" title="Discovery Networks">Discovery Networks</a>, holds deep frying competitions at several state fairs across the country.<sup id="cite_ref-59" class="reference"><a href="#cite_note-59"><span class="cite-bracket">[</span>59<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Oceania">Oceania</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Deep_frying&action=edit&section=9" title="Edit section: Oceania"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p><a href="/wiki/Fish_and_chip_shop" title="Fish and chip shop">Fish and chip</a> shops in Australia may purvey several types of deep-fried foods, along with other food types.<sup id="cite_ref-Lang_2010_p._521_60-0" class="reference"><a href="#cite_note-Lang_2010_p._521-60"><span class="cite-bracket">[</span>60<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="South_America">South America</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Deep_frying&action=edit&section=10" title="Edit section: South America"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure typeof="mw:File/Thumb"><a href="/wiki/File:Bu%C3%B1uelos.JPG" class="mw-file-description"><img alt="Fried balls of dough in a basket." src="//upload.wikimedia.org/wikipedia/commons/thumb/1/18/Bu%C3%B1uelos.JPG/225px-Bu%C3%B1uelos.JPG" decoding="async" width="225" height="169" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/18/Bu%C3%B1uelos.JPG/338px-Bu%C3%B1uelos.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/18/Bu%C3%B1uelos.JPG/450px-Bu%C3%B1uelos.JPG 2x" data-file-width="1600" data-file-height="1200" /></a><figcaption><a href="/wiki/Bu%C3%B1uelo" title="Buñuelo">Buñuelos</a></figcaption></figure> <p>The <a href="/wiki/Bu%C3%B1uelo" title="Buñuelo">buñuelo</a>, a fried dough ball popular in Central America and Greece, is a popular deep-fried <a href="/wiki/Snack_food" class="mw-redirect" title="Snack food">snack</a> and street food in South America.<sup id="cite_ref-Ashkenazi_Jacob_2013_p._90_29-1" class="reference"><a href="#cite_note-Ashkenazi_Jacob_2013_p._90-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Picarones" title="Picarones">Picarone</a>, a Peruvian dessert originated in the colonial period, are deep-fried doughs made with pumpkin and sweet potatoes, popular in Peru and Chile, especially during harvest festivals.,<sup id="cite_ref-Castella2012_61-0" class="reference"><a href="#cite_note-Castella2012-61"><span class="cite-bracket">[</span>61<span class="cite-bracket">]</span></a></sup> a family of deep fried cakes is well known across, <a href="/wiki/Sopaipillas" class="mw-redirect" title="Sopaipillas">sopaipillas</a> a Chilean bread are deep fried in oil or butter also made with pumpkin, Chancay a Peruvian bread made of flour, salt and <a href="/wiki/Yeast" title="Yeast">yeast</a>, known as <a href="/wiki/Chip%C3%A1" class="mw-redirect" title="Chipá">chipá</a> cuerito in Paraguay and <a href="/wiki/Torta_frita" class="mw-redirect" title="Torta frita">Torta frita</a> in <a href="/wiki/Argentina" title="Argentina">Argentina</a> and <a href="/wiki/Uruguay" title="Uruguay">Uruguay</a>, made of flour, salt and yeast, sometimes addition with milk and <a href="/wiki/Cow_fat" class="mw-redirect" title="Cow fat">animal fat</a> and fried in cow fat, the <a href="/wiki/Churro" title="Churro">churro</a>, a fried dough popular in <a href="/wiki/Spain" title="Spain">Spain</a> is a popular fried snack and street food in Argentina and Uruguay, <a href="/wiki/Milanesa" title="Milanesa">milanesa</a> a deep fried breaded <a href="/wiki/Veal" title="Veal">veal</a> <a href="/wiki/Beef" title="Beef">beef</a> from Argentina, Paraguay and Uruguay. </p> <div class="mw-heading mw-heading2"><h2 id="Oil_deterioration_and_chemical_changes">Oil deterioration and chemical changes</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Deep_frying&action=edit&section=11" title="Edit section: Oil deterioration and chemical changes"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">See also: <a href="/wiki/Deep_fryer#Oil_filtration" title="Deep fryer">Deep fryer § Oil filtration</a></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1251242444"><table class="box-More_citations_needed plainlinks metadata ambox ambox-content ambox-Refimprove" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><span typeof="mw:File"><a href="/wiki/File:Question_book-new.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" decoding="async" width="50" height="39" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/75px-Question_book-new.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/100px-Question_book-new.svg.png 2x" data-file-width="512" data-file-height="399" /></a></span></div></td><td class="mbox-text"><div class="mbox-text-span">This section <b>needs additional citations for <a href="/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">verification</a></b>.<span class="hide-when-compact"> Please help <a href="/wiki/Special:EditPage/Deep_frying" title="Special:EditPage/Deep frying">improve this article</a> by <a href="/wiki/Help:Referencing_for_beginners" title="Help:Referencing for beginners">adding citations to reliable sources</a> in this section. Unsourced material may be challenged and removed.<br /><small><span class="plainlinks"><i>Find sources:</i> <a rel="nofollow" class="external text" href="https://www.google.com/search?as_eq=wikipedia&q=%22Deep+frying%22">"Deep frying"</a> – <a rel="nofollow" class="external text" href="https://www.google.com/search?tbm=nws&q=%22Deep+frying%22+-wikipedia&tbs=ar:1">news</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.google.com/search?&q=%22Deep+frying%22&tbs=bkt:s&tbm=bks">newspapers</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.google.com/search?tbs=bks:1&q=%22Deep+frying%22+-wikipedia">books</a> <b>·</b> <a rel="nofollow" class="external text" href="https://scholar.google.com/scholar?q=%22Deep+frying%22">scholar</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.jstor.org/action/doBasicSearch?Query=%22Deep+frying%22&acc=on&wc=on">JSTOR</a></span></small></span> <span class="date-container"><i>(<span class="date">August 2021</span>)</i></span><span class="hide-when-compact"><i> (<small><a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a></small>)</i></span></div></td></tr></tbody></table> <p>Deep fat frying involves heating oil to temperatures in excess of 180 °C in the presence of moisture and air. These conditions can induce a series of complex chemical reactions which may impact the quality of both the food and the oil it is cooked in. Examples of different chemical reactions include the production of <a href="/wiki/Radical_(chemistry)" title="Radical (chemistry)">free radicals</a>, <a href="/wiki/Redox" title="Redox">oxidation</a>, <a href="/wiki/Hydrolysis" title="Hydrolysis">hydrolysis</a>, <a href="/wiki/Isomerization" title="Isomerization">isomerization</a> and <a href="/wiki/Polymerization" title="Polymerization">polymerization</a>. The exact reactions are dependent upon factors such as the oil type, frying conditions, and food being cooked. When frying, water can attack the ester linkage of triacylglycerols, resulting in mono- and diglycerols, glycerol, and free fatty acids (a type of <a href="/wiki/Hydrolysis" title="Hydrolysis">hydrolysis</a> reaction). The aforementioned hydrolysis reaction is enhanced by the produced <a href="/wiki/Fatty_acid" title="Fatty acid">fatty acids</a> and other low molecular weight acid compounds.<sup id="cite_ref-62" class="reference"><a href="#cite_note-62"><span class="cite-bracket">[</span>62<span class="cite-bracket">]</span></a></sup> </p><p>Overheating or over-using the frying oil leads to formation of <a href="/wiki/Rancidification" title="Rancidification">rancid-tasting</a> products of <a href="/wiki/Redox" title="Redox">oxidation</a>, <a href="/wiki/Polymerization" title="Polymerization">polymerization</a>, and other deleterious, unintended or even toxic compounds<sup id="cite_ref-63" class="reference"><a href="#cite_note-63"><span class="cite-bracket">[</span>63<span class="cite-bracket">]</span></a></sup> such as <a href="/wiki/Acrylamide" title="Acrylamide">acrylamide</a> (from <a href="/wiki/Starch" title="Starch">starchy</a> foods). Recent research suggests fat deterioration may be worse when fat or oil is fried with food than when fat or oil is tested on its own in a laboratory.<sup id="cite_ref-64" class="reference"><a href="#cite_note-64"><span class="cite-bracket">[</span>64<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Vacuum_fryer" title="Vacuum fryer">Deep-frying under vacuum</a> helps to significantly reduce acrylamide formation,<sup id="cite_ref-65" class="reference"><a href="#cite_note-65"><span class="cite-bracket">[</span>65<span class="cite-bracket">]</span></a></sup> but this process is not widely used in the <a href="/wiki/Food_industry" title="Food industry">food industry</a> due to the high investment cost involved. </p><p>Some useful tests and indicators of excessive oil deterioration are the following: </p> <ul><li>Sensory – darkening, smoke, foaming, thickening, rancid taste and unpleasant smell when heating. This is the most unreliable way to decide when to change oil because those are very individual factors and can depend on different causes.</li> <li>Testing strips – decide when to change oil depending on FFA (<a href="/wiki/Free_fatty_acid" class="mw-redirect" title="Free fatty acid">free fatty acids</a>) only<sup id="cite_ref-Peng_Morin_1991_p._86_66-0" class="reference"><a href="#cite_note-Peng_Morin_1991_p._86-66"><span class="cite-bracket">[</span>66<span class="cite-bracket">]</span></a></sup></li> <li>Oil-tester – measurement tool to exactly define the point of change oil by TPM/TPC (Total polar material/compounds)</li> <li>Laboratory – <a href="/wiki/Acidity" class="mw-redirect" title="Acidity">acidity</a>, <a href="/wiki/Anisidine_value" class="mw-redirect" title="Anisidine value">anisidine value</a>, <a href="/wiki/Viscosity" title="Viscosity">viscosity</a>, total <a href="/wiki/Chemical_polarity" title="Chemical polarity">polar</a> <a href="/wiki/Chemical_compound" title="Chemical compound">compounds</a>, polymeric <a href="/wiki/Triglycerides" class="mw-redirect" title="Triglycerides">triglycerides</a>.</li></ul> <p>Instruments that indicate total polar compounds, currently the best single gauge of how deep-fried an object is, are available with sufficient accuracy for restaurant and industry use. </p> <div class="mw-heading mw-heading2"><h2 id="Hazards">Hazards</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Deep_frying&action=edit&section=12" title="Edit section: Hazards"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-halign-left" typeof="mw:File/Thumb"><a href="/wiki/File:Chip-pan-fire.jpg" class="mw-file-description"><img alt="A pillar of fire erupts from a pan and spreads across the ceiling above." src="//upload.wikimedia.org/wikipedia/commons/thumb/3/39/Chip-pan-fire.jpg/200px-Chip-pan-fire.jpg" decoding="async" width="200" height="301" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/39/Chip-pan-fire.jpg/300px-Chip-pan-fire.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/39/Chip-pan-fire.jpg/400px-Chip-pan-fire.jpg 2x" data-file-width="665" data-file-height="1000" /></a><figcaption>When deep frying, fires can be very severe, with chip pan fires being the leading cause of house fires in the United Kingdom.<sup id="cite_ref-67" class="reference"><a href="#cite_note-67"><span class="cite-bracket">[</span>67<span class="cite-bracket">]</span></a></sup></figcaption></figure> <p>Cooking oil is not <a href="/wiki/Flammable" class="mw-redirect" title="Flammable">flammable</a> at room temperature but can become flammable when used at high temperatures.<sup id="cite_ref-Trudie_du_Toit_2007_p._95_68-0" class="reference"><a href="#cite_note-Trudie_du_Toit_2007_p._95-68"><span class="cite-bracket">[</span>68<span class="cite-bracket">]</span></a></sup> Fires ensue if it gets ignited under these conditions.<sup id="cite_ref-Ferrier_Shuttleworth_1982_p._60_69-0" class="reference"><a href="#cite_note-Ferrier_Shuttleworth_1982_p._60-69"><span class="cite-bracket">[</span>69<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Botha2007_70-0" class="reference"><a href="#cite_note-Botha2007-70"><span class="cite-bracket">[</span>70<span class="cite-bracket">]</span></a></sup> Further, attempts to extinguish an oil fire with water can cause an extremely dangerous condition (a <a href="/wiki/Boilover#Slopover" title="Boilover">slopover</a>)<sup id="cite_ref-Simpson_2010_p._11_71-0" class="reference"><a href="#cite_note-Simpson_2010_p._11-71"><span class="cite-bracket">[</span>71<span class="cite-bracket">]</span></a></sup> as they cause the water to flash into steam due to the high heat of the oil, in turn sending the burning oil in all directions and thus aggravating the fire. This is the leading cause of house fires in the United Kingdom. Instead, oil fires must be extinguished with a class F <a href="/wiki/Fire_extinguisher" title="Fire extinguisher">fire extinguisher</a> or by starving the fire of oxygen, such as can be accomplished by putting a lid back on the pan or using a <a href="/wiki/Fire_blanket" title="Fire blanket">fire blanket</a>. Other means of extinguishing an oil fire include application of dry powder (e.g., <a href="/wiki/Baking_soda" class="mw-redirect" title="Baking soda">baking soda</a>, salt)<sup id="cite_ref-Peterson2012_72-0" class="reference"><a href="#cite_note-Peterson2012-72"><span class="cite-bracket">[</span>72<span class="cite-bracket">]</span></a></sup> or <a href="/wiki/Fire_fighting_foam" class="mw-redirect" title="Fire fighting foam">firefighting foam</a>. Most commercial deep fryers are equipped with automatic <a href="/wiki/Fire_suppression_system" title="Fire suppression system">fire suppression systems</a> using foam.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (July 2021)">citation needed</span></a></i>]</sup> </p><p>Spilled hot cooking oil can also cause severe <a href="/wiki/Third_degree_burn" class="mw-redirect" title="Third degree burn">third degree burns</a>,<sup id="cite_ref-Beasley_2003_p._75_73-0" class="reference"><a href="#cite_note-Beasley_2003_p._75-73"><span class="cite-bracket">[</span>73<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-74" class="reference"><a href="#cite_note-74"><span class="cite-bracket">[</span>74<span class="cite-bracket">]</span></a></sup> In the worst-case scenario, severe burns can be fatal. The higher temperatures<sup id="cite_ref-Beasley_2003_p._75_73-1" class="reference"><a href="#cite_note-Beasley_2003_p._75-73"><span class="cite-bracket">[</span>73<span class="cite-bracket">]</span></a></sup> and tendency of oil to stick to the skin make spilled hot cooking oil far more dangerous than spilled hot water. Children can accidentally place their hands on top of the stove, play with the materials while being cooked, or accidentally pull the pot down, which can cause significant injury.<sup id="cite_ref-Chiarello_Wisner_Petzke_2008_p._139_75-0" class="reference"><a href="#cite_note-Chiarello_Wisner_Petzke_2008_p._139-75"><span class="cite-bracket">[</span>75<span class="cite-bracket">]</span></a></sup> If children are present, the utmost care should be used when deep frying so that their safety can be protected at all times.<sup id="cite_ref-Chiarello_Wisner_Petzke_2008_p._139_75-1" class="reference"><a href="#cite_note-Chiarello_Wisner_Petzke_2008_p._139-75"><span class="cite-bracket">[</span>75<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Singh_2012_p._13_76-0" class="reference"><a href="#cite_note-Singh_2012_p._13-76"><span class="cite-bracket">[</span>76<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Environmental">Environmental</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Deep_frying&action=edit&section=13" title="Edit section: Environmental"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:SpentcookingoilbinAustinTX.JPG" class="mw-file-description"><img alt="A large bin, with "GREASE ONLY" stamped on the lid." src="//upload.wikimedia.org/wikipedia/commons/thumb/2/29/SpentcookingoilbinAustinTX.JPG/225px-SpentcookingoilbinAustinTX.JPG" decoding="async" width="225" height="169" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/29/SpentcookingoilbinAustinTX.JPG/338px-SpentcookingoilbinAustinTX.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/2/29/SpentcookingoilbinAustinTX.JPG/450px-SpentcookingoilbinAustinTX.JPG 2x" data-file-width="2272" data-file-height="1704" /></a><figcaption>A bin for spent cooking oil in <a href="/wiki/Austin,_Texas" title="Austin, Texas">Austin, Texas</a>, managed by a recycling company</figcaption></figure> <p>Deep frying produces large amounts of <a href="/wiki/Brown_grease" class="mw-redirect" title="Brown grease">waste oil</a>, which must be disposed of properly. Waste oil can contribute to the creation of <a href="/wiki/Fatberg" title="Fatberg">fatbergs</a>, overflow sewage systems, bind to the walls of sewage pipes, and interfere with sewage treatment.<sup id="cite_ref-77" class="reference"><a href="#cite_note-77"><span class="cite-bracket">[</span>77<span class="cite-bracket">]</span></a></sup> Waste oil from deep frying is increasingly being recycled and refined into <a href="/wiki/Biodiesel" title="Biodiesel">biodiesel</a>.<sup id="cite_ref-Johanson_2010_p._18_78-0" class="reference"><a href="#cite_note-Johanson_2010_p._18-78"><span class="cite-bracket">[</span>78<span class="cite-bracket">]</span></a></sup> </p><p>The heating element in a deep fryer consumes enormous energy, electricity or otherwise. According to one source, an average home appliance deep fryer draws 2,000 watts.<sup id="cite_ref-CliftCuthbert2007_79-0" class="reference"><a href="#cite_note-CliftCuthbert2007-79"><span class="cite-bracket">[</span>79<span class="cite-bracket">]</span></a></sup> Potatoes that are stored in artificially humidified warehouses contain more water, which makes the time required to deep fry them into chips longer. This increases the <a href="/wiki/Carbon_footprint" title="Carbon footprint">carbon dioxide footprint</a> of commercially producing chips because more energy is required for frying over a longer time.<sup id="cite_ref-Humid_Chips_TAFI_80-0" class="reference"><a href="#cite_note-Humid_Chips_TAFI-80"><span class="cite-bracket">[</span>80<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Health">Health</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Deep_frying&action=edit&section=14" title="Edit section: Health"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1251242444"><table class="box-Medical_citations_needed plainlinks metadata ambox ambox-content" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><span typeof="mw:File"><span><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/b/b4/Ambox_important.svg/40px-Ambox_important.svg.png" decoding="async" width="40" height="40" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/b/b4/Ambox_important.svg/60px-Ambox_important.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/b/b4/Ambox_important.svg/80px-Ambox_important.svg.png 2x" data-file-width="40" data-file-height="40" /></span></span></div></td><td class="mbox-text"><div class="mbox-text-span">This section <b>needs more <a href="/wiki/Wikipedia:Identifying_reliable_sources_(medicine)" title="Wikipedia:Identifying reliable sources (medicine)">reliable medical references</a> for <a href="/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">verification</a> or relies too heavily on <a href="/wiki/Wikipedia:Primary_sources" class="mw-redirect" title="Wikipedia:Primary sources">primary sources</a></b>.<span class="hide-when-compact"> Please review the contents of the section and <a class="external text" href="https://en.wikipedia.org/w/index.php?title=Deep_frying&action=edit">add the appropriate references</a> if you can. Unsourced or poorly sourced material may be challenged and <a href="/wiki/Wikipedia:Verifiability#Burden_of_evidence" title="Wikipedia:Verifiability">removed</a>. <small><span class="plainlinks"><i>Find sources:</i> <a rel="nofollow" class="external text" href="https://www.google.com/search?as_eq=wikipedia&q=%22Deep+frying%22">"Deep frying"</a> – <a rel="nofollow" class="external text" href="https://www.google.com/search?tbm=nws&q=%22Deep+frying%22+-wikipedia&tbs=ar:1">news</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.google.com/search?&q=%22Deep+frying%22&tbs=bkt:s&tbm=bks">newspapers</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.google.com/search?tbs=bks:1&q=%22Deep+frying%22+-wikipedia">books</a> <b>·</b> <a rel="nofollow" class="external text" href="https://scholar.google.com/scholar?q=%22Deep+frying%22">scholar</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.jstor.org/action/doBasicSearch?Query=%22Deep+frying%22&acc=on&wc=on">JSTOR</a></span></small></span> <span class="date-container"><i>(<span class="date">October 2022</span>)</i></span></div></td><td class="mbox-imageright"><div class="mbox-image-div"><span typeof="mw:File"><span><img src="//upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Star_of_life.svg/52px-Star_of_life.svg.png" decoding="async" width="52" height="50" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Star_of_life.svg/77px-Star_of_life.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Star_of_life.svg/103px-Star_of_life.svg.png 2x" data-file-width="198" data-file-height="192" /></span></span></div></td></tr></tbody></table> <p>The process of deep frying food is generally detrimental to its nutritional value. The oils that foods absorb in their batter typically contain large amounts of <a href="/wiki/Saturated_fat" title="Saturated fat">saturated fats</a> and <a href="/wiki/Trans_fat" title="Trans fat">trans fats</a>. Consumption of large amounts of saturated and trans fats has been linked to a higher risk for some <a href="/wiki/Cancer" title="Cancer">cancers</a>.<sup id="cite_ref-prostate_81-0" class="reference"><a href="#cite_note-prostate-81"><span class="cite-bracket">[</span>81<span class="cite-bracket">]</span></a></sup> </p><p>Eating deep-fried foods has also been linked to higher <a href="/wiki/Cholesterol" title="Cholesterol">cholesterol</a> levels, <a href="/wiki/Obesity" title="Obesity">obesity</a>, <a href="/wiki/Heart_attacks" class="mw-redirect" title="Heart attacks">heart attacks</a>, and <a href="/wiki/Diabetes" title="Diabetes">diabetes</a>.<sup id="cite_ref-timehealth_82-0" class="reference"><a href="#cite_note-timehealth-82"><span class="cite-bracket">[</span>82<span class="cite-bracket">]</span></a></sup> Deep-fried foods cooked at certain temperatures can also contain <a href="/wiki/Acrylamide" title="Acrylamide">acrylamide</a>. This discovery in 2002 led to international health concerns. Subsequent research has however found that it is not likely that the <a href="/wiki/Acrylamide" title="Acrylamide">acrylamides</a> in burnt or well-cooked food cause cancer in humans; <a href="/wiki/Cancer_Research_UK" title="Cancer Research UK">Cancer Research UK</a> categorizes the idea that burnt food causes cancer as a "myth".<sup id="cite_ref-cruk_83-0" class="reference"><a href="#cite_note-cruk-83"><span class="cite-bracket">[</span>83<span class="cite-bracket">]</span></a></sup> </p><p>Additionally, fat degradation processes (<a href="/wiki/Lipid_peroxidation" title="Lipid peroxidation">lipid peroxidation</a>) during deep frying results in the loss of nutritional value in deep-fried foods.<sup id="cite_ref-84" class="reference"><a href="#cite_note-84"><span class="cite-bracket">[</span>84<span class="cite-bracket">]</span></a></sup> </p><p>Cooking oil that has been used for too long may in addition cause blood pressure elevation<sup id="cite_ref-85" class="reference"><a href="#cite_note-85"><span class="cite-bracket">[</span>85<span class="cite-bracket">]</span></a></sup> and vascular hypertrophy.<sup id="cite_ref-86" class="reference"><a href="#cite_note-86"><span class="cite-bracket">[</span>86<span class="cite-bracket">]</span></a></sup> </p><p><a href="/wiki/Trans_fat" title="Trans fat">Trans fats</a> are used in shortenings for deep-frying in restaurants, as they can be used for longer than most conventional oils before becoming rancid. In the early 21st century, non-hydrogenated vegetable oils that have lifespans exceeding that of the frying shortenings became available.<sup id="cite_ref-87" class="reference"><a href="#cite_note-87"><span class="cite-bracket">[</span>87<span class="cite-bracket">]</span></a></sup> As fast-food chains routinely use different fats in different locations, trans fat levels in fast food can have large variations.<sup id="cite_ref-88" class="reference"><a href="#cite_note-88"><span class="cite-bracket">[</span>88<span class="cite-bracket">]</span></a></sup> The amount of trans fat that is formed during frying appears to increase with frying temperature, frying time, oil oxidation, and oil reuse.<sup id="cite_ref-89" class="reference"><a href="#cite_note-89"><span class="cite-bracket">[</span>89<span class="cite-bracket">]</span></a></sup> </p><p>Some studies have found that deep frying in olive and sunflower oils has been found to be less of a detriment to health and in some cases have positive effects on <a href="/wiki/Insulin" title="Insulin">insulin</a> levels.<sup id="cite_ref-timehealth_82-1" class="reference"><a href="#cite_note-timehealth-82"><span class="cite-bracket">[</span>82<span class="cite-bracket">]</span></a></sup> Oil can be reused a few times after original use after straining out solids.<sup id="cite_ref-SomeGoodDeepFriedNYTimesTAFI_20-3" class="reference"><a href="#cite_note-SomeGoodDeepFriedNYTimesTAFI-20"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup> However, excessive use of the same oil can cause it to break down and release compounds into the food that may be carcinogenic, affect liver health, or influence the body's ability to absorb vitamins. Some European countries have set public health standards for the safety of frying oil.<sup id="cite_ref-Ogilvie_2014_90-0" class="reference"><a href="#cite_note-Ogilvie_2014-90"><span class="cite-bracket">[</span>90<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Deep_frying&action=edit&section=15" title="Edit section: See also"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1266661725">.mw-parser-output .portalbox{padding:0;margin:0.5em 0;display:table;box-sizing:border-box;max-width:175px;list-style:none}.mw-parser-output .portalborder{border:1px solid var(--border-color-base,#a2a9b1);padding:0.1em;background:var(--background-color-neutral-subtle,#f8f9fa)}.mw-parser-output .portalbox-entry{display:table-row;font-size:85%;line-height:110%;height:1.9em;font-style:italic;font-weight:bold}.mw-parser-output .portalbox-image{display:table-cell;padding:0.2em;vertical-align:middle;text-align:center}.mw-parser-output .portalbox-link{display:table-cell;padding:0.2em 0.2em 0.2em 0.3em;vertical-align:middle}@media(min-width:720px){.mw-parser-output .portalleft{margin:0.5em 1em 0.5em 0}.mw-parser-output .portalright{clear:right;float:right;margin:0.5em 0 0.5em 1em}}</style><ul role="navigation" aria-label="Portals" class="noprint portalbox portalborder portalright"> <li class="portalbox-entry"><span class="portalbox-image"><span class="noviewer" typeof="mw:File"><span><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/8/86/One_chef%27s_hat.png/28px-One_chef%27s_hat.png" decoding="async" width="28" height="28" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/86/One_chef%27s_hat.png/41px-One_chef%27s_hat.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/86/One_chef%27s_hat.png/55px-One_chef%27s_hat.png 2x" data-file-width="295" data-file-height="299" /></span></span></span><span class="portalbox-link"><a href="/wiki/Portal:Cooking" class="mw-redirect" title="Portal:Cooking">Cooking portal</a></span></li><li class="portalbox-entry"><span class="portalbox-image"><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Foodlogo2.svg" class="mw-file-description"><img alt="icon" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/32px-Foodlogo2.svg.png" decoding="async" width="32" height="23" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/48px-Foodlogo2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/64px-Foodlogo2.svg.png 2x" data-file-width="146" data-file-height="106" /></a></span></span><span class="portalbox-link"><a href="/wiki/Portal:Food" title="Portal:Food">Food portal</a></span></li></ul> <ul><li><a href="/wiki/Lipid_peroxidation" title="Lipid peroxidation">Lipid peroxidation</a></li> <li><a href="/wiki/List_of_deep_fried_foods" title="List of deep fried foods">List of deep fried foods</a></li> <li><a href="/wiki/Recovery_time_(culinary)" class="mw-redirect" title="Recovery time (culinary)">Recovery time (culinary)</a></li> <li><a href="/wiki/Internet_memes#Modern_memes" class="mw-redirect" title="Internet memes">Deep frying (internet phenomenon)</a></li></ul> <div class="mw-heading mw-heading2"><h2 id="References">References</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Deep_frying&action=edit&section=16" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist"> <div class="mw-references-wrap mw-references-columns"><ol class="references"> <li id="cite_note-Stanley_Thornes_1996_p._18-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-Stanley_Thornes_1996_p._18_1-0">^</a></b></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon 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.citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite class="citation book cs1"><a rel="nofollow" class="external text" href="https://books.google.com/books?id=vRcidxIUWYMC&pg=PA18"><i>Food Preparation and Cooking: Cookery units. Student guide</i></a>. Catering and hospitality, NVQ/SVQ2. Stanley Thornes. 1996. p. 18. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-7487-2566-3" title="Special:BookSources/978-0-7487-2566-3"><bdi>978-0-7487-2566-3</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Food+Preparation+and+Cooking%3A+Cookery+units.+Student+guide&rft.series=Catering+and+hospitality%2C+NVQ%2FSVQ2&rft.pages=18&rft.pub=Stanley+Thornes&rft.date=1996&rft.isbn=978-0-7487-2566-3&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DvRcidxIUWYMC%26pg%3DPA18&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></span> </li> <li id="cite_note-America_2007_p._86-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-America_2007_p._86_2-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFAmerica2007" class="citation book cs1">America, Culinary Institute of (2007). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=KDa4ZB_gvWgC&pg=PA86"><i>Techniques of Healthy Cooking, Professional Edition</i></a>. Wiley. p. 86. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-470-05232-7" title="Special:BookSources/978-0-470-05232-7"><bdi>978-0-470-05232-7</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Techniques+of+Healthy+Cooking%2C+Professional+Edition&rft.pages=86&rft.pub=Wiley&rft.date=2007&rft.isbn=978-0-470-05232-7&rft.aulast=America&rft.aufirst=Culinary+Institute+of&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DKDa4ZB_gvWgC%26pg%3DPA86&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></span> </li> <li id="cite_note-Sumnu_Sahin_2008_p._6-3"><span class="mw-cite-backlink">^ <a href="#cite_ref-Sumnu_Sahin_2008_p._6_3-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Sumnu_Sahin_2008_p._6_3-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFSumnuSahin2008" class="citation book cs1">Sumnu, S.G.; Sahin, S. (2008). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=RgU9u9oUSDQC&pg=PA6"><i>Advances in Deep-Fat Frying of Foods</i></a>. Contemporary Food Engineering. CRC Press. pp. <span class="nowrap">6–</span>7. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-4200-5559-7" title="Special:BookSources/978-1-4200-5559-7"><bdi>978-1-4200-5559-7</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Advances+in+Deep-Fat+Frying+of+Foods&rft.series=Contemporary+Food+Engineering&rft.pages=%3Cspan+class%3D%22nowrap%22%3E6-%3C%2Fspan%3E7&rft.pub=CRC+Press&rft.date=2008&rft.isbn=978-1-4200-5559-7&rft.aulast=Sumnu&rft.aufirst=S.G.&rft.au=Sahin%2C+S.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DRgU9u9oUSDQC%26pg%3DPA6&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></span> </li> <li id="cite_note-4"><span class="mw-cite-backlink"><b><a href="#cite_ref-4">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><span class="id-lock-subscription" title="Paid subscription required"><a rel="nofollow" class="external text" href="http://www.oed.com/view/Entry/48625">"<span class="cs1-kern-left"></span>"deep", adj"</a></span>. <i>Oxford English Dictionary Online</i>. Oxford University Press<span class="reference-accessdate">. Retrieved <span class="nowrap">24 May</span> 2015</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Oxford+English+Dictionary+Online&rft.atitle=%22deep%22%2C+adj.&rft_id=http%3A%2F%2Fwww.oed.com%2Fview%2FEntry%2F48625&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></span> </li> <li id="cite_note-5"><span class="mw-cite-backlink"><b><a href="#cite_ref-5">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><span class="id-lock-subscription" title="Paid subscription required"><a rel="nofollow" class="external text" href="http://www.oed.com/view/Entry/48626">"<span class="cs1-kern-left"></span>"deep", v."</a></span>. <i>Oxford English Dictionary Online</i>. Oxford University Press<span class="reference-accessdate">. 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Frying foods in oil was common in <a href="/wiki/Rome" title="Rome">Rome</a>, certainly by the 1st century AD. Olive oil was mostly used, as it was plentiful. The Roman word was 'frigere.'<span class="cs1-kern-right"></span></q></cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=cooksinfo.com&rft.atitle=Deep-Fried+Foods&rft_id=http%3A%2F%2Fwww.cooksinfo.com%2Fdeep-fried-foods&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></span> </li> <li id="cite_note-7"><span class="mw-cite-backlink"><b><a href="#cite_ref-7">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFCurtius" class="citation web cs1">Curtius, Lacus. <a rel="nofollow" class="external text" href="http://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/6*.html#IX">"Apicius, De Re Coquinaria — Book VI"</a>. <i>penelope.uchicago.edu</i><span class="reference-accessdate">. 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Retrieved <span class="nowrap">18 May</span> 2015</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Haaretz&rft.atitle=No+matter+where+it+originated%2C+falafel+is+still+Israel%27s+national+food&rft.date=2012-04-24&rft.aulast=Guttman&rft.aufirst=Vered&rft_id=http%3A%2F%2Fwww.haaretz.com%2Fblogs%2Fmodern-manna%2Fno-matter-where-it-originated-falafel-is-still-israel-s-national-food-1.426265&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></span> </li> <li id="cite_note-11"><span class="mw-cite-backlink"><b><a href="#cite_ref-11">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFI._D." class="citation web cs1">I. D., Morton. <a rel="nofollow" class="external text" href="http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/viewFile/745/736">"Geography and history of the frying process"</a>. <i>grasasyaceites.revistas.csic.es</i><span class="reference-accessdate">. Retrieved <span class="nowrap">18 May</span> 2015</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=grasasyaceites.revistas.csic.es&rft.atitle=Geography+and+history+of+the+frying+process&rft.aulast=I.+D.&rft.aufirst=Morton&rft_id=http%3A%2F%2Fgrasasyaceites.revistas.csic.es%2Findex.php%2Fgrasasyaceites%2Farticle%2FviewFile%2F745%2F736&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></span> </li> <li id="cite_note-12"><span class="mw-cite-backlink"><b><a href="#cite_ref-12">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation news cs1"><a rel="nofollow" class="external text" href="http://www.nydailynews.com/life-style/eats/france-belgium-invented-french-fries-article-1.1230918">"Who invented french fries? France and Belgium battle over who invented fried, crispy potato perfection"</a>. <i>Daily News</i>. New York. AFP RELAXNEWS. 1 January 2013<span class="reference-accessdate">. Retrieved <span class="nowrap">18 May</span> 2015</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Daily+News&rft.atitle=Who+invented+french+fries%3F+France+and+Belgium+battle+over+who+invented+fried%2C+crispy+potato+perfection&rft.date=2013-01-01&rft_id=http%3A%2F%2Fwww.nydailynews.com%2Flife-style%2Feats%2Ffrance-belgium-invented-french-fries-article-1.1230918&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></span> </li> <li id="cite_note-ex-13"><span class="mw-cite-backlink">^ <a href="#cite_ref-ex_13-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-ex_13-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://theex.com/main/food/milestones-in-deep-fried-history/the-history-of-fried-food">"The History of Fried Food"</a>. <i>theex.com</i>. Canadian National Exhibition<span class="reference-accessdate">. Retrieved <span class="nowrap">18 May</span> 2015</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=theex.com&rft.atitle=The+History+of+Fried+Food&rft_id=http%3A%2F%2Ftheex.com%2Fmain%2Ffood%2Fmilestones-in-deep-fried-history%2Fthe-history-of-fried-food&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></span> </li> <li id="cite_note-14"><span class="mw-cite-backlink"><b><a href="#cite_ref-14">^</a></b></span> <span class="reference-text">"'Old Salt' Doughnut hole inventor tells just how discovery was made and stomachs of earth saved." Special to <i>The Washington Post</i>; <i>The Washington Post</i> (1877–1954), Washington, D.C.; 26 March 1916; p. ES9</span> </li> <li id="cite_note-15"><span class="mw-cite-backlink"><b><a href="#cite_ref-15">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://ifood.tv/onion/onion-ring/about">"Onion Ring"</a>. <i>ifood.tv</i><span class="reference-accessdate">. Retrieved <span class="nowrap">18 May</span> 2015</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=ifood.tv&rft.atitle=Onion+Ring&rft_id=http%3A%2F%2Fifood.tv%2Fonion%2Fonion-ring%2Fabout&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></span> </li> <li id="cite_note-16"><span class="mw-cite-backlink"><b><a href="#cite_ref-16">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMoss" class="citation web cs1">Moss, Robert. <a rel="nofollow" class="external text" href="http://www.seriouseats.com/2014/11/history-origins-southern-deep-fried-turkey-thanksgiving.html">"How Cajun deep fried turkey took over America"</a>. <i>seriouseats.com</i>. Serious Eats<span class="reference-accessdate">. Retrieved <span class="nowrap">18 May</span> 2015</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=seriouseats.com&rft.atitle=How+Cajun+deep+fried+turkey+took+over+America&rft.aulast=Moss&rft.aufirst=Robert&rft_id=http%3A%2F%2Fwww.seriouseats.com%2F2014%2F11%2Fhistory-origins-southern-deep-fried-turkey-thanksgiving.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></span> </li> <li id="cite_note-17"><span class="mw-cite-backlink"><b><a href="#cite_ref-17">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFNeal2002" class="citation web cs1">Neal, Rome (4 October 2002). <a rel="nofollow" class="external text" href="http://www.cbsnews.com/news/the-science-of-corn-dogs/">"The science of corn dogs"</a>. <i><a href="/wiki/CBS_News" title="CBS News">CBS News</a></i><span class="reference-accessdate">. Retrieved <span class="nowrap">18 May</span> 2015</span>. <q>Corn dogs are a food that we know from fall festivals, carnivals and tailgating. It actually got its start when German immigrants moved into Texas. Some of these new German immigrants were sausage-makers by trade, but had a hard time selling their wares in Texas. So, as a ploy, they took sausages, rolled them in a cornbread batter and fried them. The sticks came later.</q></cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=CBS+News&rft.atitle=The+science+of+corn+dogs&rft.date=2002-10-04&rft.aulast=Neal&rft.aufirst=Rome&rft_id=http%3A%2F%2Fwww.cbsnews.com%2Fnews%2Fthe-science-of-corn-dogs%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></span> </li> <li id="cite_note-Schreifer_Sivell_1997_p._11-PA2-18"><span class="mw-cite-backlink"><b><a href="#cite_ref-Schreifer_Sivell_1997_p._11-PA2_18-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFSchreiferSivell1997" class="citation book cs1">Schreifer, K.; Sivell, J. (1997). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=VoBeAtTPDiYC&pg=SA11-PA2"><i>20 Questions-- Answered</i></a>. 20 Questions-- Answered, Book One. Full Blast Productions. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-895451-21-4" title="Special:BookSources/978-1-895451-21-4"><bdi>978-1-895451-21-4</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=20+Questions--+Answered&rft.series=20+Questions--+Answered%2C+Book+One&rft.pub=Full+Blast+Productions&rft.date=1997&rft.isbn=978-1-895451-21-4&rft.aulast=Schreifer&rft.aufirst=K.&rft.au=Sivell%2C+J.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DVoBeAtTPDiYC%26pg%3DSA11-PA2&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></span> </li> <li id="cite_note-19"><span class="mw-cite-backlink"><b><a href="#cite_ref-19">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.fsis.usda.gov/wps/wcm/connect/65f762d0-e4d0-4278-b5cb-2836854a3eda/Deep_Fat_Frying.pdf?MOD=AJPERES">"Deep Fat Frying and Food Safety"</a> <span class="cs1-format">(PDF)</span><span class="reference-accessdate">. Retrieved <span class="nowrap">8 December</span> 2020</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Deep+Fat+Frying+and+Food+Safety&rft_id=https%3A%2F%2Fwww.fsis.usda.gov%2Fwps%2Fwcm%2Fconnect%2F65f762d0-e4d0-4278-b5cb-2836854a3eda%2FDeep_Fat_Frying.pdf%3FMOD%3DAJPERES&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></span> </li> <li id="cite_note-SomeGoodDeepFriedNYTimesTAFI-20"><span class="mw-cite-backlink">^ <a href="#cite_ref-SomeGoodDeepFriedNYTimesTAFI_20-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-SomeGoodDeepFriedNYTimesTAFI_20-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-SomeGoodDeepFriedNYTimesTAFI_20-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-SomeGoodDeepFriedNYTimesTAFI_20-3"><sup><i><b>d</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFBittman,_Mark2013" class="citation news cs1">Bittman, Mark (21 October 2013). <a rel="nofollow" class="external text" href="https://www.nytimes.com/2013/10/23/dining/deep-fried-and-good-for-you.html">"Deep Fried and Good for You"</a>. <i><a href="/wiki/The_New_York_Times" title="The New York Times">The New York Times</a></i><span class="reference-accessdate">. Retrieved <span class="nowrap">22 May</span> 2015</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=The+New+York+Times&rft.atitle=Deep+Fried+and+Good+for+You&rft.date=2013-10-21&rft.au=Bittman%2C+Mark&rft_id=https%3A%2F%2Fwww.nytimes.com%2F2013%2F10%2F23%2Fdining%2Fdeep-fried-and-good-for-you.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></span> </li> <li id="cite_note-SchinharlDickhaut2003-21"><span class="mw-cite-backlink"><b><a href="#cite_ref-SchinharlDickhaut2003_21-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFCornelia_SchinharlSebastian_DickhautKelsey_Lane2003" class="citation book cs1">Cornelia Schinharl; Sebastian Dickhaut; Kelsey Lane (2003). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=_OVuRq62iScC&pg=PT33"><i>Basic Asian: Everything You Need for Yin and Yang in the Kitchen</i></a>. Silverback Books. p. 26. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-930603-65-3" title="Special:BookSources/978-1-930603-65-3"><bdi>978-1-930603-65-3</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Basic+Asian%3A+Everything+You+Need+for+Yin+and+Yang+in+the+Kitchen&rft.pages=26&rft.pub=Silverback+Books&rft.date=2003&rft.isbn=978-1-930603-65-3&rft.au=Cornelia+Schinharl&rft.au=Sebastian+Dickhaut&rft.au=Kelsey+Lane&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3D_OVuRq62iScC%26pg%3DPT33&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></span> </li> <li id="cite_note-22"><span class="mw-cite-backlink"><b><a href="#cite_ref-22">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFThis2006" class="citation book cs1"><a href="/wiki/Herv%C3%A9_This" title="Hervé This">This, Hervé</a> (2006). <a rel="nofollow" class="external text" href="https://archive.org/details/moleculargastron0000this/page/63"><i>Molecular Gastronomy</i></a>. Translated by Malcolm DeBevoise. New York: Columbia University Press. p. <a rel="nofollow" class="external text" href="https://archive.org/details/moleculargastron0000this/page/63">63</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-231-13312-8" title="Special:BookSources/978-0-231-13312-8"><bdi>978-0-231-13312-8</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Molecular+Gastronomy&rft.place=New+York&rft.pages=63&rft.pub=Columbia+University+Press&rft.date=2006&rft.isbn=978-0-231-13312-8&rft.aulast=This&rft.aufirst=Herv%C3%A9&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fmoleculargastron0000this%2Fpage%2F63&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></span> </li> <li id="cite_note-Sweetser_2004_p._6-23"><span class="mw-cite-backlink">^ <a href="#cite_ref-Sweetser_2004_p._6_23-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Sweetser_2004_p._6_23-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFSweetser2004" class="citation book cs1">Sweetser, W. (2004). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=yzKWy1f04C8C&pg=PA6"><i>The Ultimate Fryer Cookbook</i></a>. Quintet Book. Running Press. p. 6. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-7624-1963-0" title="Special:BookSources/978-0-7624-1963-0"><bdi>978-0-7624-1963-0</bdi></a><span class="reference-accessdate">. Retrieved <span class="nowrap">18 May</span> 2015</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Ultimate+Fryer+Cookbook&rft.series=Quintet+Book&rft.pages=6&rft.pub=Running+Press&rft.date=2004&rft.isbn=978-0-7624-1963-0&rft.aulast=Sweetser&rft.aufirst=W.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DyzKWy1f04C8C%26pg%3DPA6&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span><sup class="noprint Inline-Template"><span style="white-space: nowrap;">[<i><a href="/wiki/Wikipedia:Link_rot" title="Wikipedia:Link rot"><span title=" Dead link tagged November 2023">permanent dead link</span></a></i><span style="visibility:hidden; color:transparent; padding-left:2px">‍</span>]</span></sup></span> </li> <li id="cite_note-Pirie_Clark_Williams_2006_p._229-24"><span class="mw-cite-backlink"><b><a href="#cite_ref-Pirie_Clark_Williams_2006_p._229_24-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFPirieClarkWilliams2006" class="citation book cs1">Pirie, G.; Clark, J.; Williams, C. (2006). <span class="id-lock-registration" title="Free registration required"><a rel="nofollow" class="external text" href="https://archive.org/details/williamssonomabr0000piri"><i>Williams-Sonoma Bride & Groom Cookbook</i></a></span>. Free Press. p. <a rel="nofollow" class="external text" href="https://archive.org/details/williamssonomabr0000piri/page/229">229</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-7432-7855-3" title="Special:BookSources/978-0-7432-7855-3"><bdi>978-0-7432-7855-3</bdi></a><span class="reference-accessdate">. Retrieved <span class="nowrap">18 May</span> 2015</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Williams-Sonoma+Bride+%26+Groom+Cookbook&rft.pages=229&rft.pub=Free+Press&rft.date=2006&rft.isbn=978-0-7432-7855-3&rft.aulast=Pirie&rft.aufirst=G.&rft.au=Clark%2C+J.&rft.au=Williams%2C+C.&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fwilliamssonomabr0000piri&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></span> </li> <li id="cite_note-fryreviews-25"><span class="mw-cite-backlink">^ <a href="#cite_ref-fryreviews_25-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-fryreviews_25-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20150510071447/http://www.deepfryerreviewsdepot.com/how-to-clean-a-deep-fryer/">"How To Clean A Deep Fryer – Deep Fat Fryer Cleaning"</a>. <i>deepfryerreviewsdepot.com</i>. Deep Fryer Reviews Depot. Archived from <a rel="nofollow" class="external text" href="http://www.deepfryerreviewsdepot.com/how-to-clean-a-deep-fryer/">the original</a> on 10 May 2015<span class="reference-accessdate">. Retrieved <span class="nowrap">20 May</span> 2015</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=deepfryerreviewsdepot.com&rft.atitle=How+To+Clean+A+Deep+Fryer+%E2%80%93+Deep+Fat+Fryer+Cleaning&rft_id=http%3A%2F%2Fwww.deepfryerreviewsdepot.com%2Fhow-to-clean-a-deep-fryer%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></span> </li> <li id="cite_note-Villas2013-26"><span class="mw-cite-backlink"><b><a href="#cite_ref-Villas2013_26-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFJames_Villas2013" class="citation book cs1">James Villas (2013). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=QfT8AAAAQBAJ&pg=PA10"><i>Southern Fried: More Than 150 Recipes for Crab Cakes, Fried Chicken, Hush Puppies, and More</i></a>. Houghton Mifflin Harcourt. pp. <span class="nowrap">10–</span>14. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-118-13076-6" title="Special:BookSources/978-1-118-13076-6"><bdi>978-1-118-13076-6</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Southern+Fried%3A+More+Than+150+Recipes+for+Crab+Cakes%2C+Fried+Chicken%2C+Hush+Puppies%2C+and+More&rft.pages=%3Cspan+class%3D%22nowrap%22%3E10-%3C%2Fspan%3E14&rft.pub=Houghton+Mifflin+Harcourt&rft.date=2013&rft.isbn=978-1-118-13076-6&rft.au=James+Villas&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DQfT8AAAAQBAJ%26pg%3DPA10&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></span> </li> <li id="cite_note-Atkin-27"><span class="mw-cite-backlink"><b><a href="#cite_ref-Atkin_27-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFDee_Atkin" class="citation book cs1">Dee Atkin. <a rel="nofollow" class="external text" href="https://books.google.com/books?id=kLsnAwAAQBAJ&pg=PT16"><i>Delicious Deep Fried Recipes: Classic & Exotic Fried Chicken Recipes, Fried Rice Recipes, Fried Tofu Recipes, Fried Zucchini Recipes and More</i></a>. p. 16. GGKEY:2LNT2E533SU.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Delicious+Deep+Fried+Recipes%3A+Classic+%26+Exotic+Fried+Chicken+Recipes%2C+Fried+Rice+Recipes%2C+Fried+Tofu+Recipes%2C+Fried+Zucchini+Recipes+and+More&rft.pages=16&rft.au=Dee+Atkin&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DkLsnAwAAQBAJ%26pg%3DPT16&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span><sup class="noprint Inline-Template"><span style="white-space: nowrap;">[<i><a href="/wiki/Wikipedia:Link_rot" title="Wikipedia:Link rot"><span title=" Dead link tagged November 2023">permanent dead link</span></a></i><span style="visibility:hidden; color:transparent; padding-left:2px">‍</span>]</span></sup></span> </li> <li id="cite_note-Tsuji_2007-28"><span class="mw-cite-backlink"><b><a href="#cite_ref-Tsuji_2007_28-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFTsuji2007" class="citation book cs1">Tsuji, Shizuo (16 February 2007). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=fby2Er0seMMC&pg=PA230"><i>Japanese Cooking: A Simple Art</i></a>. Cookery, Food and Drink Series. Kodansha International Limited. pp. 103, 230. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-4-7700-3049-8" title="Special:BookSources/978-4-7700-3049-8"><bdi>978-4-7700-3049-8</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Japanese+Cooking%3A+A+Simple+Art&rft.series=Cookery%2C+Food+and+Drink+Series&rft.pages=103%2C+230&rft.pub=Kodansha+International+Limited&rft.date=2007-02-16&rft.isbn=978-4-7700-3049-8&rft.aulast=Tsuji&rft.aufirst=Shizuo&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3Dfby2Er0seMMC%26pg%3DPA230&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></span> </li> <li id="cite_note-Ashkenazi_Jacob_2013_p._90-29"><span class="mw-cite-backlink">^ <a href="#cite_ref-Ashkenazi_Jacob_2013_p._90_29-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Ashkenazi_Jacob_2013_p._90_29-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFAshkenaziJacob2013" class="citation book cs1">Ashkenazi, M.; Jacob, J. (2013). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=RSZTAQAAQBAJ&pg=PA90"><i>The Essence of Japanese Cuisine: An Essay on Food and Culture</i></a>. Taylor & Francis. p. 90. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-136-81549-2" title="Special:BookSources/978-1-136-81549-2"><bdi>978-1-136-81549-2</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Essence+of+Japanese+Cuisine%3A+An+Essay+on+Food+and+Culture&rft.pages=90&rft.pub=Taylor+%26+Francis&rft.date=2013&rft.isbn=978-1-136-81549-2&rft.aulast=Ashkenazi&rft.aufirst=M.&rft.au=Jacob%2C+J.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DRSZTAQAAQBAJ%26pg%3DPA90&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></span> </li> <li id="cite_note-30"><span class="mw-cite-backlink"><b><a href="#cite_ref-30">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.cookeryonline.com/Topics/Deep%20Frying.html">"Deep frying"</a>. Cookingonline.com.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Deep+frying&rft.pub=Cookingonline.com&rft_id=http%3A%2F%2Fwww.cookeryonline.com%2FTopics%2FDeep%2520Frying.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span> Retrieved on 18 May 2015.</span> </li> <li id="cite_note-Taylor_2013_p._4-31"><span class="mw-cite-backlink"><b><a href="#cite_ref-Taylor_2013_p._4_31-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFTaylor2013" class="citation book cs1">Taylor, J.M. (2013). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=HqGU799I8rQC&pg=PT4"><i>Deep-Fried Goodness</i></a>. Workman Publishing Company. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-7611-7973-3" title="Special:BookSources/978-0-7611-7973-3"><bdi>978-0-7611-7973-3</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Deep-Fried+Goodness&rft.pub=Workman+Publishing+Company&rft.date=2013&rft.isbn=978-0-7611-7973-3&rft.aulast=Taylor&rft.aufirst=J.M.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DHqGU799I8rQC%26pg%3DPT4&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></span> </li> <li id="cite_note-AngLiu1999-32"><span class="mw-cite-backlink"><b><a href="#cite_ref-AngLiu1999_32-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFCatharina_Y.W._AngKeshun_LiuYao-Wen_Huang1999" class="citation book cs1">Catharina Y.W. Ang; Keshun Liu; Yao-Wen Huang (5 April 1999). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=C4cTXJYTE4QC&pg=PA94"><i>Asian Foods: Science and Technology</i></a>. CRC Press. p. 94. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-56676-736-1" title="Special:BookSources/978-1-56676-736-1"><bdi>978-1-56676-736-1</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Asian+Foods%3A+Science+and+Technology&rft.pages=94&rft.pub=CRC+Press&rft.date=1999-04-05&rft.isbn=978-1-56676-736-1&rft.au=Catharina+Y.W.+Ang&rft.au=Keshun+Liu&rft.au=Yao-Wen+Huang&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DC4cTXJYTE4QC%26pg%3DPA94&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></span> </li> <li id="cite_note-Fantozzi_2014-33"><span class="mw-cite-backlink"><b><a href="#cite_ref-Fantozzi_2014_33-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFFantozzi2014" class="citation web cs1">Fantozzi, Joanna (9 October 2014). <a rel="nofollow" class="external text" href="https://abcnews.go.com/Lifestyle/eating-deep-fried-maple-leaves-big-japan/story?id=26034197">"Eating Deep-Fried Maple Leaves Is Big in Japan"</a>. <i>ABC News</i><span class="reference-accessdate">. Retrieved <span class="nowrap">24 May</span> 2015</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=ABC+News&rft.atitle=Eating+Deep-Fried+Maple+Leaves+Is+Big+in+Japan&rft.date=2014-10-09&rft.aulast=Fantozzi&rft.aufirst=Joanna&rft_id=https%3A%2F%2Fabcnews.go.com%2FLifestyle%2Feating-deep-fried-maple-leaves-big-japan%2Fstory%3Fid%3D26034197&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></span> </li> <li id="cite_note-Smith_2013_p._351-34"><span class="mw-cite-backlink"><b><a href="#cite_ref-Smith_2013_p._351_34-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFSmith2013" class="citation book cs1">Smith, A.F. (2013). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=o7gxBgAAQBAJ&pg=PA351"><i>Food and Drink in American History: A "Full Course" Encyclopedia</i></a>. ABC-CLIO. p. 351. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-61069-233-5" title="Special:BookSources/978-1-61069-233-5"><bdi>978-1-61069-233-5</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Food+and+Drink+in+American+History%3A+A+%22Full+Course%22+Encyclopedia&rft.pages=351&rft.pub=ABC-CLIO&rft.date=2013&rft.isbn=978-1-61069-233-5&rft.aulast=Smith&rft.aufirst=A.F.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3Do7gxBgAAQBAJ%26pg%3DPA351&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></span> </li> <li id="cite_note-Guides_2012_p._96-35"><span class="mw-cite-backlink"><b><a href="#cite_ref-Guides_2012_p._96_35-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFGuides2012" class="citation book cs1">Guides, R. (2012). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=vlWK_C8In9gC&pg=PA96"><i>Make the Most of Your Time in Britain</i></a>. Rough Guides. p. 96. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-4053-8861-0" title="Special:BookSources/978-1-4053-8861-0"><bdi>978-1-4053-8861-0</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Make+the+Most+of+Your+Time+in+Britain&rft.pages=96&rft.pub=Rough+Guides&rft.date=2012&rft.isbn=978-1-4053-8861-0&rft.aulast=Guides&rft.aufirst=R.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DvlWK_C8In9gC%26pg%3DPA96&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></span> </li> <li id="cite_note-Kaercher_Stefko_2006_p._52-36"><span class="mw-cite-backlink"><b><a href="#cite_ref-Kaercher_Stefko_2006_p._52_36-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFKaercherStefko2006" class="citation book cs1">Kaercher, D.; Stefko, B. (2006). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=PCfA41FNXdEC&pg=PA52"><i>Taste of the Midwest: 12 States, 101 Recipes, 150 Meals, 8,207 Miles and Millions of Memories</i></a>. Best of the Midwest book series. Globe Pequot Press. p. 52. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-7627-4072-7" title="Special:BookSources/978-0-7627-4072-7"><bdi>978-0-7627-4072-7</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Taste+of+the+Midwest%3A+12+States%2C+101+Recipes%2C+150+Meals%2C+8%2C207+Miles+and+Millions+of+Memories&rft.series=Best+of+the+Midwest+book+series&rft.pages=52&rft.pub=Globe+Pequot+Press&rft.date=2006&rft.isbn=978-0-7627-4072-7&rft.aulast=Kaercher&rft.aufirst=D.&rft.au=Stefko%2C+B.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DPCfA41FNXdEC%26pg%3DPA52&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span><sup class="noprint Inline-Template"><span style="white-space: nowrap;">[<i><a href="/wiki/Wikipedia:Link_rot" title="Wikipedia:Link rot"><span title=" Dead link tagged November 2023">permanent dead link</span></a></i><span style="visibility:hidden; color:transparent; padding-left:2px">‍</span>]</span></sup></span> </li> <li id="cite_note-Chicago_Tribune_Deep_Fry_Almost_Anything_2015_TAFI-37"><span class="mw-cite-backlink"><b><a href="#cite_ref-Chicago_Tribune_Deep_Fry_Almost_Anything_2015_TAFI_37-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.chicagotribune.com/entertainment/dining/recipes/sns-viral-fried-pictures-photogallery.html">"Photos: 75 deep fried foods"</a>. <i>Chicago Tribune</i>. 21 January 2015<span class="reference-accessdate">. Retrieved <span class="nowrap">22 May</span> 2015</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Chicago+Tribune&rft.atitle=Photos%3A+75+deep+fried+foods&rft.date=2015-01-21&rft_id=http%3A%2F%2Fwww.chicagotribune.com%2Fentertainment%2Fdining%2Frecipes%2Fsns-viral-fried-pictures-photogallery.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></span> </li> <li id="cite_note-bluecollarculture-38"><span class="mw-cite-backlink">^ <a href="#cite_ref-bluecollarculture_38-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-bluecollarculture_38-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-bluecollarculture_38-2"><sup><i><b>c</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFBooker2012" class="citation book cs1">Booker, M. Keith (9 March 2012). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=D2BwllvrlxsC&pg=RA1-PA253"><i>Blue-Collar Pop Culture: From NASCAR to Jersey Shore</i></a> (Volume 1 ed.). Praeger. p. 253. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0313391989" title="Special:BookSources/978-0313391989"><bdi>978-0313391989</bdi></a><span class="reference-accessdate">. Retrieved <span class="nowrap">24 May</span> 2015</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Blue-Collar+Pop+Culture%3A+From+NASCAR+to+Jersey+Shore&rft.pages=253&rft.edition=Volume+1&rft.pub=Praeger&rft.date=2012-03-09&rft.isbn=978-0313391989&rft.aulast=Booker&rft.aufirst=M.+Keith&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DD2BwllvrlxsC%26pg%3DRA1-PA253&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></span> </li> <li id="cite_note-Heine_2004_p._92-39"><span class="mw-cite-backlink">^ <a href="#cite_ref-Heine_2004_p._92_39-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Heine_2004_p._92_39-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFHeine2004" class="citation book cs1">Heine, P. 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Sweetwater Press. p. 11. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-59955-765-6" title="Special:BookSources/978-1-59955-765-6"><bdi>978-1-59955-765-6</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Food+Porn+Daily%3A+The+Cookbook&rft.pages=11&rft.pub=Sweetwater+Press&rft.date=2010&rft.isbn=978-1-59955-765-6&rft.aulast=Simpson&rft.aufirst=A.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DR79vjevv0qoC%26pg%3DPA11&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></span> </li> <li id="cite_note-Peterson2012-72"><span class="mw-cite-backlink"><b><a href="#cite_ref-Peterson2012_72-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFJames_Peterson2012" class="citation book cs1">James Peterson (29 February 2012). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=lubHmYXyfLYC&pg=PT577"><i>Glorious French Food: A Fresh Approach to the Classics</i></a>. Houghton Mifflin Harcourt. p. 550. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-544-18655-2" title="Special:BookSources/978-0-544-18655-2"><bdi>978-0-544-18655-2</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Glorious+French+Food%3A+A+Fresh+Approach+to+the+Classics&rft.pages=550&rft.pub=Houghton+Mifflin+Harcourt&rft.date=2012-02-29&rft.isbn=978-0-544-18655-2&rft.au=James+Peterson&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DlubHmYXyfLYC%26pg%3DPT577&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></span> </li> <li id="cite_note-Beasley_2003_p._75-73"><span class="mw-cite-backlink">^ <a href="#cite_ref-Beasley_2003_p._75_73-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Beasley_2003_p._75_73-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFBeasley2003" class="citation book cs1">Beasley, R.W. (2003). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=yl5BYZXIJfMC&pg=PA75"><i>Beasley's Surgery of the Hand</i></a>. Thieme. p. 75. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-58890-161-3" title="Special:BookSources/978-1-58890-161-3"><bdi>978-1-58890-161-3</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Beasley%27s+Surgery+of+the+Hand&rft.pages=75&rft.pub=Thieme&rft.date=2003&rft.isbn=978-1-58890-161-3&rft.aulast=Beasley&rft.aufirst=R.W.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3Dyl5BYZXIJfMC%26pg%3DPA75&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></span> </li> <li id="cite_note-74"><span class="mw-cite-backlink"><b><a href="#cite_ref-74">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFAnderson2015" class="citation web cs1">Anderson, L. V. (April 2015). <a rel="nofollow" class="external text" href="http://www.slate.com/blogs/browbeat/2015/04/01/best_batter_for_frying_simple_recipe_to_deep_fry_everything_video.html">"The Technique That Will Make You Want to Batter and Fry Everything"</a>. <i>slate.com</i><span class="reference-accessdate">. Retrieved <span class="nowrap">31 July</span> 2015</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=slate.com&rft.atitle=The+Technique+That+Will+Make+You+Want+to+Batter+and+Fry+Everything&rft.date=2015-04&rft.aulast=Anderson&rft.aufirst=L.+V.&rft_id=http%3A%2F%2Fwww.slate.com%2Fblogs%2Fbrowbeat%2F2015%2F04%2F01%2Fbest_batter_for_frying_simple_recipe_to_deep_fry_everything_video.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></span> </li> <li id="cite_note-Chiarello_Wisner_Petzke_2008_p._139-75"><span class="mw-cite-backlink">^ <a href="#cite_ref-Chiarello_Wisner_Petzke_2008_p._139_75-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Chiarello_Wisner_Petzke_2008_p._139_75-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFChiarelloWisnerPetzke2008" class="citation book cs1">Chiarello, M.; Wisner, P.; Petzke, K. (2008). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=AY4mvdrTaKEC&pg=PA139"><i>The Tra Vigne Cookbook: Seasons in the California Wine Country</i></a>. Chronicle Books. p. 139. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-8118-6379-7" title="Special:BookSources/978-0-8118-6379-7"><bdi>978-0-8118-6379-7</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Tra+Vigne+Cookbook%3A+Seasons+in+the+California+Wine+Country&rft.pages=139&rft.pub=Chronicle+Books&rft.date=2008&rft.isbn=978-0-8118-6379-7&rft.aulast=Chiarello&rft.aufirst=M.&rft.au=Wisner%2C+P.&rft.au=Petzke%2C+K.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DAY4mvdrTaKEC%26pg%3DPA139&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></span> </li> <li id="cite_note-Singh_2012_p._13-76"><span class="mw-cite-backlink"><b><a href="#cite_ref-Singh_2012_p._13_76-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFSingh2012" class="citation book cs1">Singh, P. (2012). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=ZcPtQLaCbF0C&pg=PA13"><i>The Everything Indian Slow Cooker Cookbook: Includes Pineapple Raita, Tandoori Chicken Wings, Mulligatawny Soup, Lamb Vindaloo, Five-Spice Strawberry Chutney...and Hundreds More!</i></a>. Everything (Cooking). Adams Media. p. 13. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-4405-4168-1" title="Special:BookSources/978-1-4405-4168-1"><bdi>978-1-4405-4168-1</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Everything+Indian+Slow+Cooker+Cookbook%3A+Includes+Pineapple+Raita%2C+Tandoori+Chicken+Wings%2C+Mulligatawny+Soup%2C+Lamb+Vindaloo%2C+Five-Spice+Strawberry+Chutney...and+Hundreds+More%21&rft.series=Everything+%28Cooking%29&rft.pages=13&rft.pub=Adams+Media&rft.date=2012&rft.isbn=978-1-4405-4168-1&rft.aulast=Singh&rft.aufirst=P.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DZcPtQLaCbF0C%26pg%3DPA13&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span><sup class="noprint Inline-Template"><span style="white-space: nowrap;">[<i><a href="/wiki/Wikipedia:Link_rot" title="Wikipedia:Link rot"><span title=" Dead link tagged November 2023">permanent dead link</span></a></i><span style="visibility:hidden; color:transparent; padding-left:2px">‍</span>]</span></sup></span> </li> <li id="cite_note-77"><span class="mw-cite-backlink"><b><a href="#cite_ref-77">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFCarman2015" class="citation web cs1">Carman, Tara (21 May 2015). <a rel="nofollow" class="external text" href="https://web.archive.org/web/20201108140242/http://www.vancouversun.com/Grease+wipes+clog+Metro+Vancouver+sewers/11072929/story.html">"Grease, wet wipes clog Metro Vancouver's sewers"</a>. <i>The Vancouver Sun</i>. Archived from <a rel="nofollow" class="external text" href="https://vancouversun.com/Grease+wipes+clog+Metro+Vancouver+sewers/11072929/story.html">the original</a> on 8 November 2020<span class="reference-accessdate">. Retrieved <span class="nowrap">30 May</span> 2015</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=The+Vancouver+Sun&rft.atitle=Grease%2C+wet+wipes+clog+Metro+Vancouver%27s+sewers&rft.date=2015-05-21&rft.aulast=Carman&rft.aufirst=Tara&rft_id=https%3A%2F%2Fvancouversun.com%2FGrease%2Bwipes%2Bclog%2BMetro%2BVancouver%2Bsewers%2F11072929%2Fstory.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></span> </li> <li id="cite_note-Johanson_2010_p._18-78"><span class="mw-cite-backlink"><b><a href="#cite_ref-Johanson_2010_p._18_78-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFJohanson2010" class="citation book cs1">Johanson, P. (2010). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=AecoR7C-CckC&pg=PA18"><i>Biofuels: Sustainable Energy in the 21st Century</i></a>. In the News. Rosen Pub. p. 18. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-4358-3584-9" title="Special:BookSources/978-1-4358-3584-9"><bdi>978-1-4358-3584-9</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Biofuels%3A+Sustainable+Energy+in+the+21st+Century&rft.series=In+the+News&rft.pages=18&rft.pub=Rosen+Pub.&rft.date=2010&rft.isbn=978-1-4358-3584-9&rft.aulast=Johanson&rft.aufirst=P.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DAecoR7C-CckC%26pg%3DPA18&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></span> </li> <li id="cite_note-CliftCuthbert2007-79"><span class="mw-cite-backlink"><b><a href="#cite_ref-CliftCuthbert2007_79-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFJon_CliftAmanda_Cuthbert2007" class="citation book cs1">Jon Clift; Amanda Cuthbert (2007). <span class="id-lock-registration" title="Free registration required"><a rel="nofollow" class="external text" href="https://archive.org/details/energyuselesssav00clif"><i>Energy, Use Less—save More: 100 Energy-saving Tips for the Home</i></a></span>. Chelsea Green Publishing Company. p. <a rel="nofollow" class="external text" href="https://archive.org/details/energyuselesssav00clif/page/13">13</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-933392-72-1" title="Special:BookSources/978-1-933392-72-1"><bdi>978-1-933392-72-1</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Energy%2C+Use+Less%E2%80%94save+More%3A+100+Energy-saving+Tips+for+the+Home&rft.pages=13&rft.pub=Chelsea+Green+Publishing+Company&rft.date=2007&rft.isbn=978-1-933392-72-1&rft.au=Jon+Clift&rft.au=Amanda+Cuthbert&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fenergyuselesssav00clif&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></span> </li> <li id="cite_note-Humid_Chips_TAFI-80"><span class="mw-cite-backlink"><b><a href="#cite_ref-Humid_Chips_TAFI_80-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMurray,_Sarah2007" class="citation news cs1">Murray, Sarah (14 December 2007). <a rel="nofollow" class="external text" href="https://www.nytimes.com/2007/12/14/opinion/14murray.html">"The Deep-Fried Truth"</a>. <i><a href="/wiki/The_New_York_Times" title="The New York Times">The New York Times</a></i><span class="reference-accessdate">. Retrieved <span class="nowrap">22 May</span> 2015</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=The+New+York+Times&rft.atitle=The+Deep-Fried+Truth&rft.date=2007-12-14&rft.au=Murray%2C+Sarah&rft_id=https%3A%2F%2Fwww.nytimes.com%2F2007%2F12%2F14%2Fopinion%2F14murray.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></span> </li> <li id="cite_note-prostate-81"><span class="mw-cite-backlink"><b><a href="#cite_ref-prostate_81-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.fredhutch.org/en/news/releases/2013/01/eating-deep-fried-foods-associated-with-risk-of-prostate-cancer.html">"Study finds eating deep-fried food is associated with an increased risk of prostate cancer"</a>. <i>fredhutch.org</i>. 28 January 2013<span class="reference-accessdate">. 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Retrieved <span class="nowrap">19 May</span> 2015</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Time&rft.atitle=Health+Risks+of+Fried+Foods+May+Be+Overblown&rft.aulast=Davis&rft.aufirst=Robert&rft_id=https%3A%2F%2Fhealthland.time.com%2F2013%2F09%2F24%2Fdont-be-so-quick-to-shun-the-french-fry%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></span> </li> <li id="cite_note-cruk-83"><span class="mw-cite-backlink"><b><a href="#cite_ref-cruk_83-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.cancerresearchuk.org/about-cancer/causes-of-cancer/cancer-myths/can-eating-burnt-foods-cause-cancer">"Can eating burnt foods cause cancer?"</a>. 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Retrieved <span class="nowrap">2 March</span> 2021</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Food+Chemistry&rft.atitle=Effect+of+heating%2Freheating+of+fats%2Foils%2C+as+used+by+Asian+Indians%2C+on+trans+fatty+acid+formation&rft.volume=212&rft.pages=%3Cspan+class%3D%22nowrap%22%3E663-%3C%2Fspan%3E670&rft.date=2016-12-01&rft_id=info%3Adoi%2F10.1016%2Fj.foodchem.2016.06.021&rft_id=info%3Apmid%2F27374582&rft.aulast=Bhardwaj&rft.aufirst=Swati&rft.au=Passi%2C+Santosh+Jain&rft.au=Misra%2C+Anoop&rft.au=Pant%2C+Kamal+K.&rft.au=Anwar%2C+Khalid&rft.au=Pandey%2C+R.+M.&rft.au=Kardam%2C+Vikas&rft_id=https%3A%2F%2Fwww.sciencedirect.com%2Fscience%2Farticle%2Fabs%2Fpii%2FS0308814616309141&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></span> </li> <li id="cite_note-Ogilvie_2014-90"><span class="mw-cite-backlink"><b><a href="#cite_ref-Ogilvie_2014_90-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFOgilvie2014" class="citation web cs1">Ogilvie, Megan (10 October 2014). <a rel="nofollow" class="external text" href="https://www.thestar.com/life/2014/10/10/deep_fried_food_may_be_worse_for_you_than_you_think.html">"Deep fried food may be worse for you than you think"</a>. <i>The Toronto Star</i><span class="reference-accessdate">. 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AOCS Press. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-893997-92-9" title="Special:BookSources/978-1-893997-92-9"><bdi>978-1-893997-92-9</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Deep+Frying%3A+Chemistry%2C+Nutrition%2C+and+Practical+Applications&rft.pub=AOCS+Press&rft.date=2007&rft.isbn=978-1-893997-92-9&rft.aulast=Erickson&rft.aufirst=M.D.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DI9kV-lKfOmwC&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span> 447 pages.</li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFKosa2006" class="citation web cs1">Kosa, Frank (16 October 2006). <a rel="nofollow" class="external text" href="http://www.csmonitor.com/2006/1016/p20s01-lifo.html">"Backstory: If you can think of it, he can deep fry it"</a>. <i><a href="/wiki/The_Christian_Science_Monitor" title="The Christian Science Monitor">The Christian Science Monitor</a></i><span class="reference-accessdate">. Retrieved <span class="nowrap">18 May</span> 2015</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=The+Christian+Science+Monitor&rft.atitle=Backstory%3A+If+you+can+think+of+it%2C+he+can+deep+fry+it&rft.date=2006-10-16&rft.aulast=Kosa&rft.aufirst=Frank&rft_id=http%3A%2F%2Fwww.csmonitor.com%2F2006%2F1016%2Fp20s01-lifo.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADeep+frying" class="Z3988"></span></li></ul> <div class="mw-heading mw-heading2"><h2 id="External_links">External links</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Deep_frying&action=edit&section=18" title="Edit section: External links"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1235681985">.mw-parser-output .side-box{margin:4px 0;box-sizing:border-box;border:1px solid #aaa;font-size:88%;line-height:1.25em;background-color:var(--background-color-interactive-subtle,#f8f9fa);display:flow-root}.mw-parser-output .side-box-abovebelow,.mw-parser-output .side-box-text{padding:0.25em 0.9em}.mw-parser-output .side-box-image{padding:2px 0 2px 0.9em;text-align:center}.mw-parser-output .side-box-imageright{padding:2px 0.9em 2px 0;text-align:center}@media(min-width:500px){.mw-parser-output .side-box-flex{display:flex;align-items:center}.mw-parser-output .side-box-text{flex:1;min-width:0}}@media(min-width:720px){.mw-parser-output .side-box{width:238px}.mw-parser-output .side-box-right{clear:right;float:right;margin-left:1em}.mw-parser-output .side-box-left{margin-right:1em}}</style><style data-mw-deduplicate="TemplateStyles:r1237033735">@media print{body.ns-0 .mw-parser-output .sistersitebox{display:none!important}}@media screen{html.skin-theme-clientpref-night .mw-parser-output .sistersitebox img[src*="Wiktionary-logo-en-v2.svg"]{background-color:white}}@media 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//upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Wikisource-logo.svg/76px-Wikisource-logo.svg.png 2x" data-file-width="410" data-file-height="430" /></a></span></div> <div class="side-box-text plainlist"><a href="/wiki/Wikisource" title="Wikisource">Wikisource</a> has original text related to this article: <div style="margin-left: 10px;"><b><a href="https://en.wikisource.org/wiki/Special:Search/Deep_frying" class="extiw" title="wikisource:Special:Search/Deep frying">Deep frying</a></b></div></div></div> </div> <ul><li><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Commons-logo.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/12px-Commons-logo.svg.png" decoding="async" width="12" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/18px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/24px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></a></span> Media related to <a href="https://commons.wikimedia.org/wiki/Category:Deep_frying" class="extiw" title="commons:Category:Deep frying">Deep frying</a> at Wikimedia Commons</li> <li><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Wikibooks-logo-en-noslogan.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/16px-Wikibooks-logo-en-noslogan.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/24px-Wikibooks-logo-en-noslogan.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/32px-Wikibooks-logo-en-noslogan.svg.png 2x" data-file-width="400" data-file-height="400" /></a></span> <a href="https://en.wikibooks.org/wiki/Cookbook:Deep_Fat_Frying" class="extiw" 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colspan="2"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><style data-mw-deduplicate="TemplateStyles:r1239400231">.mw-parser-output .navbar{display:inline;font-size:88%;font-weight:normal}.mw-parser-output .navbar-collapse{float:left;text-align:left}.mw-parser-output .navbar-boxtext{word-spacing:0}.mw-parser-output .navbar ul{display:inline-block;white-space:nowrap;line-height:inherit}.mw-parser-output .navbar-brackets::before{margin-right:-0.125em;content:"[ "}.mw-parser-output .navbar-brackets::after{margin-left:-0.125em;content:" ]"}.mw-parser-output .navbar li{word-spacing:-0.125em}.mw-parser-output .navbar a>span,.mw-parser-output .navbar a>abbr{text-decoration:inherit}.mw-parser-output .navbar-mini abbr{font-variant:small-caps;border-bottom:none;text-decoration:none;cursor:inherit}.mw-parser-output .navbar-ct-full{font-size:114%;margin:0 7em}.mw-parser-output .navbar-ct-mini{font-size:114%;margin:0 4em}html.skin-theme-clientpref-night .mw-parser-output .navbar li a abbr{color:var(--color-base)!important}@media(prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .navbar li a abbr{color:var(--color-base)!important}}@media print{.mw-parser-output .navbar{display:none!important}}</style><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Deep_fried_foods" title="Template:Deep fried foods"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Deep_fried_foods" title="Template talk:Deep fried foods"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Deep_fried_foods" title="Special:EditPage/Template:Deep fried foods"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Deep_fried_foods410" style="font-size:114%;margin:0 4em"><a class="mw-selflink selflink">Deep fried foods</a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%">Foods</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Abura-age" title="Abura-age">Abura-age</a></li> <li><a href="/wiki/Agedashi_d%C5%8Dfu" title="Agedashi dōfu">Agedashi dōfu</a></li> <li><a href="/wiki/Apple_chip" title="Apple chip">Apple chip</a></li> <li><a href="/wiki/Deep-fried_avocado" title="Deep-fried avocado">Avocado</a></li> <li><a href="/wiki/Banana_chip" title="Banana chip">Banana chip</a></li> <li><a href="/wiki/Banana_cue" title="Banana cue">Banana cue</a></li> <li><a href="/wiki/Banana_fritter" title="Banana fritter">Banana fritter</a></li> <li><a href="/wiki/B%C3%A1nh_r%C3%A1n" title="Bánh rán">Bánh rán</a></li> <li><a href="/wiki/B%C3%A1nh" title="Bánh">Bánh</a></li> <li><a href="/wiki/Bannock_(British_food)" class="mw-redirect" title="Bannock (British food)">Bannock</a></li> <li><a href="/wiki/Barberton_chicken" title="Barberton chicken">Barberton chicken</a></li> <li><a href="/wiki/Batata_vada" title="Batata vada">Batata vada</a></li> <li><a href="/wiki/Beguni" title="Beguni">Beguni</a></li> <li><a href="/wiki/Beignet" title="Beignet">Beignet</a></li> <li><a href="/wiki/Bhaji" title="Bhaji">Bhaji</a></li> <li><a href="/wiki/Bhatoora" class="mw-redirect" title="Bhatoora">Bhatoora</a></li> <li><a href="/wiki/Bikaneri_bhujia" title="Bikaneri bhujia">Bikaneri bhujia</a></li> <li><a href="/wiki/Bitterballen" title="Bitterballen">Bitterballen</a></li> <li><a href="/wiki/Blooming_onion" title="Blooming onion">Blooming onion</a></li> <li><a href="/wiki/Bolinho_de_chuva" title="Bolinho de chuva">Bolinho de chuva</a></li> <li><a href="/wiki/Bonda_(snack)" title="Bonda (snack)">Bonda</a></li> <li><a href="/wiki/Boondi" title="Boondi">Boondi</a></li> <li><a href="/wiki/Bread_pakora" title="Bread pakora">Bread pakora</a></li> <li><a href="/wiki/Breaded_cutlet" title="Breaded cutlet">Breaded cutlet</a></li> <li><a href="/wiki/Buffalo_wing" title="Buffalo wing">Buffalo wing</a></li> <li><a href="/wiki/Bugak" title="Bugak">Bugak</a></li> <li><a href="/wiki/Deep-fried_butter" title="Deep-fried butter">Butter</a></li> <li><a href="/wiki/Cactus_fries" title="Cactus fries">Cactus fries</a></li> <li><a href="/wiki/Calas_(food)" title="Calas (food)">Calas</a></li> <li><a href="/wiki/Camote_cue" title="Camote cue">Camote cue</a></li> <li><a href="/wiki/Carrot_chip" title="Carrot chip">Carrot chip</a></li> <li><a href="/wiki/Ca%C8%99caval_pane" title="Cașcaval pane">Cașcaval pane</a></li> <li><a href="/wiki/Cashew_chicken" title="Cashew chicken">Cashew chicken</a></li> <li><a href="/wiki/Cassava-based_dishes" title="Cassava-based dishes">Cassava-based dishes</a></li> <li><a href="/wiki/Chebureki" title="Chebureki">Chebureki</a></li> <li><a href="/wiki/Chicharr%C3%B3n" title="Chicharrón">Chicharrón</a></li> <li><a href="/wiki/Chicken_65" title="Chicken 65">Chicken 65</a></li> <li><a href="/wiki/Chicken_fingers" class="mw-redirect" title="Chicken fingers">Chicken fingers</a></li> <li><a href="/wiki/Chicken_fried_bacon" title="Chicken fried bacon">Chicken fried bacon</a></li> <li><a href="/wiki/Chicken_fried_steak" class="mw-redirect" title="Chicken fried steak">Chicken fried steak</a></li> <li><a href="/wiki/Chicken_katsu" title="Chicken katsu">Chicken katsu</a></li> <li><a href="/wiki/Chicken_lollipop" title="Chicken lollipop">Chicken lollipop</a></li> <li><a href="/wiki/Chicken_nugget" title="Chicken nugget">Chicken nugget</a></li> <li><a href="/wiki/Chifle" title="Chifle">Chifle</a></li> <li><a href="/wiki/Chimichanga" title="Chimichanga">Chimichanga</a></li> <li><a href="/wiki/Chiroti" title="Chiroti">Chiroti</a></li> <li><a href="/wiki/Chugchucaras" title="Chugchucaras">Chugchucaras</a></li> <li><a href="/wiki/Clam_cake" title="Clam cake">Clam cake</a></li> <li><a href="/wiki/Coconut_shrimp" title="Coconut shrimp">Coconut shrimp</a></li> <li><a href="/wiki/Corn_dog" title="Corn dog">Corn dog</a></li> <li><a href="/wiki/Corn_fritter" title="Corn fritter">Corn fritter</a></li> <li><a href="/wiki/Coxinha" title="Coxinha">Coxinha</a></li> <li><a href="/wiki/Crab_puff" title="Crab puff">Crab puff</a></li> <li><a href="/wiki/Crab_Rangoon" title="Crab Rangoon">Crab Rangoon</a></li> <li><a href="/wiki/Creier_pane" title="Creier pane">Creier pane</a></li> <li><a href="/wiki/Crinkle-cutting" title="Crinkle-cutting">Crinkle-cutting</a></li> <li><a href="/wiki/Crispy_fried_chicken" title="Crispy fried chicken">Crispy fried chicken</a></li> <li><a href="/wiki/Crispy_pata" title="Crispy pata">Crispy pata</a></li> <li><a href="/wiki/Crispy_tadyang_ng_baka" title="Crispy tadyang ng baka">Crispy tadyang ng baka</a></li> <li><a href="/wiki/Croquette" title="Croquette">Croquette</a></li> <li><a href="/wiki/Doughnut" title="Doughnut">Doughnut</a> <ul><li><a href="/wiki/Gulgula_(doughnut)" title="Gulgula (doughnut)">Gulgula</a></li></ul></li> <li><a href="/wiki/Duros_(food)" title="Duros (food)">Duros</a></li> <li><a href="/wiki/Egg_roll" title="Egg roll">Egg roll</a></li> <li><a href="/wiki/Emping" title="Emping">Emping</a></li> <li><a href="/wiki/Falafel" title="Falafel">Falafel</a></li> <li><a href="/wiki/Far_far" title="Far far">Far far</a></li> <li><a href="/wiki/Finger_steaks" title="Finger steaks">Finger steaks</a></li> <li><a href="/wiki/Fish_and_chips" title="Fish and chips">Fish and chips</a></li> <li><a href="/wiki/French_fries" title="French fries">French fries</a></li> <li><a href="/wiki/Fried_cheese" title="Fried cheese">Fried cheese</a></li> <li><a href="/wiki/Fried_chicken" title="Fried chicken">Fried chicken</a> <ul><li><a href="/wiki/Korean_fried_chicken" title="Korean fried chicken">Korean</a></li> <li><a href="/wiki/Taiwanese_fried_chicken" title="Taiwanese fried chicken">Taiwanese</a></li> <li><a href="/wiki/Tongdak" title="Tongdak">Tongdak</a></li></ul></li> <li><a href="/wiki/Fried_clams" title="Fried clams">Fried clams</a></li> <li><a href="/wiki/Fried_Coke" title="Fried Coke">Fried Coke</a></li> <li><a href="/wiki/Fried_dough" title="Fried dough">Fried dough</a></li> <li><a href="/wiki/Fried_fish" title="Fried fish">Fried fish</a></li> <li><a href="/wiki/Fried_ice_cream" title="Fried ice cream">Fried ice cream</a></li> <li><a href="/wiki/Fried_mushrooms" title="Fried mushrooms">Fried mushrooms</a></li> <li><a href="/wiki/Fried_onion" title="Fried onion">Fried onion</a></li> <li><a href="/wiki/Fried_pickle" title="Fried pickle">Fried pickle</a></li> <li><a href="/wiki/Fried_shrimp" title="Fried shrimp">Fried shrimp</a></li> <li><a href="/wiki/Fried_sweet_potato" title="Fried sweet potato">Fried sweet potato</a></li> <li><a href="/wiki/Fritter" title="Fritter">Fritter</a></li> <li><a href="/wiki/Frybread" title="Frybread">Frybread</a></li> <li><a href="/wiki/Gangjeong" title="Gangjeong">Gangjeong</a></li> <li><a href="/wiki/General_Tso%27s_chicken" title="General Tso's chicken">General Tso's chicken</a></li> <li><a href="/wiki/Gobi_manchurian" class="mw-redirect" title="Gobi manchurian">Gobi manchurian</a></li> <li><a href="/wiki/Goujon_(food)" title="Goujon (food)">Goujon</a></li> <li><a href="/wiki/Gulha" title="Gulha">Gulha</a></li> <li><a href="/wiki/Haggis_pakora" title="Haggis pakora">Haggis pakora</a></li> <li><a href="/wiki/Haliva" title="Haliva">Haliva</a></li> <li><a href="/wiki/Imqaret" title="Imqaret">Imqaret</a></li> <li><a href="/wiki/Jalape%C3%B1o_popper" title="Jalapeño popper">Jalapeño popper</a></li> <li><a href="/wiki/Jalebi" title="Jalebi">Jalebi</a></li> <li><a href="/wiki/Kaassouffl%C3%A9" title="Kaassoufflé">Kaassoufflé</a></li> <li><a href="/wiki/Kakara_pitha" title="Kakara pitha">Kakara pitha</a></li> <li><a href="/wiki/Karaage" title="Karaage">Karaage</a></li> <li><a href="/wiki/Karint%C5%8D" title="Karintō">Karintō</a></li> <li><a href="/wiki/Kelewele" class="mw-redirect" title="Kelewele">Kelewele</a></li> <li><a href="/wiki/Keripik_sanjay" class="mw-redirect" title="Keripik sanjay">Keripik sanjay</a></li> <li><a href="/wiki/Khapsey" class="mw-redirect" title="Khapsey">Khapsey</a></li> <li><a href="/wiki/Khuushuur" title="Khuushuur">Khuushuur</a></li> <li><a href="/wiki/Kibbeling" title="Kibbeling">Kibbeling</a></li> <li><a href="/wiki/King_Rib" title="King Rib">King Rib</a></li> <li><a href="/wiki/Kipcorn" title="Kipcorn">Kipcorn</a></li> <li><a href="/wiki/Achappam" title="Achappam">Kokis</a></li> <li><a href="/wiki/Kripik" title="Kripik">Kripik</a></li> <li><a href="/wiki/Krupuk_kulit" title="Krupuk kulit">Krupuk kulit</a></li> <li><a href="/wiki/Krupuk" title="Krupuk">Krupuk</a></li> <li><a href="/wiki/L%C3%A1ngos" title="Lángos">Lángos</a></li> <li><a href="/wiki/Laziji" title="Laziji">Laziji</a></li> <li><a href="/wiki/Lok-lok" title="Lok-lok">Lok-lok</a></li> <li><a href="/wiki/Lokma" title="Lokma">Lokma</a></li> <li><a href="/wiki/L%C3%B6rtsy" title="Lörtsy">Lörtsy</a></li> <li><a href="/wiki/Luchi" title="Luchi">Luchi</a></li> <li><a href="/wiki/Mandazi" title="Mandazi">Mandazi</a></li> <li><a href="/wiki/Mandu-gwa" title="Mandu-gwa">Mandu-gwa</a></li> <li><a href="/wiki/Deep-fried_Mars_bar" title="Deep-fried Mars bar">Mars bar</a></li> <li><a href="/wiki/Maruya_(food)" class="mw-redirect" title="Maruya (food)">Maruya</a></li> <li><a href="/wiki/Medu_vada" title="Medu vada">Medu vada</a></li> <li><a href="/wiki/Mekitsa" title="Mekitsa">Mekitsa</a></li> <li><a href="/wiki/Mianwo" title="Mianwo">Mianwo</a></li> <li><a href="/wiki/Mozzarella_sticks" title="Mozzarella sticks">Mozzarella sticks</a></li> <li><a href="/wiki/Nadur_Monji" title="Nadur Monji">Nadur Monji</a></li> <li><a href="/wiki/Namak_para" title="Namak para">Namak para</a></li> <li><a href="/wiki/Ngo_hiang" title="Ngo hiang">Ngo hiang</a></li> <li><a href="/wiki/Nuegados" class="mw-redirect" title="Nuegados">Nuegados</a></li> <li><a href="/wiki/Offal" title="Offal">Offal</a></li> <li><a href="/wiki/Onion_ring" title="Onion ring">Onion ring</a></li> <li><a href="/wiki/Orange_chicken" title="Orange chicken">Orange chicken</a></li> <li><a href="/wiki/Oreilles_de_crisse" title="Oreilles de crisse">Oreilles de crisse</a></li> <li><a href="/wiki/Deep-fried_Oreo" title="Deep-fried Oreo">Oreo</a></li> <li><a href="/wiki/Pakora" title="Pakora">Pakora</a></li> <li><a href="/wiki/Panipuri" title="Panipuri">Panipuri</a></li> <li><a href="/wiki/Panzerotti" title="Panzerotti">Panzerotti</a></li> <li><a href="/wiki/Parmo" title="Parmo">Parmo</a></li> <li><a href="/wiki/Pastie" title="Pastie">Pastie</a></li> <li><a href="/wiki/Pasztecik_szczeci%C5%84ski" class="mw-redirect" title="Pasztecik szczeciński">Pasztecik szczeciński</a></li> <li><a href="/wiki/Patatas_bravas" title="Patatas bravas">Patatas bravas</a></li> <li><a href="/wiki/Patrode" title="Patrode">Patrode</a></li> <li><a href="/wiki/Deep-fried_peanuts" title="Deep-fried peanuts">Peanuts</a></li> <li><a href="/wiki/Peixinhos_da_horta" title="Peixinhos da horta">Peixinhos da horta</a></li> <li><a href="/wiki/Pempek" title="Pempek">Pempek</a></li> <li><a href="/wiki/Peremech" title="Peremech">Peremech</a></li> <li><a href="/wiki/Perkedel" title="Perkedel">Perkedel</a></li> <li><a href="/wiki/Pescado_frito" title="Pescado frito">Pescado frito</a></li> <li><a href="/wiki/Deep-fried_pizza" class="mw-redirect" title="Deep-fried pizza">Pizza</a></li> <li><a href="/wiki/Pizza_puff" title="Pizza puff">Pizza puff</a></li> <li><a href="/wiki/Pommes_dauphine" title="Pommes dauphine">Pommes dauphine</a></li> <li><a href="/wiki/Popcorn_Chicken" class="mw-redirect" title="Popcorn Chicken">Popcorn Chicken</a></li> <li><a href="/wiki/Potato_chip" title="Potato chip">Potato chip</a></li> <li><a href="/wiki/Prawn_cracker" title="Prawn cracker">Prawn cracker</a></li> <li><a href="/wiki/Puri_(food)" title="Puri (food)">Puri</a></li> <li><a href="/wiki/Rambak_petis" title="Rambak petis">Rambak petis</a></li> <li><a href="/wiki/Rempeyek" title="Rempeyek">Rempeyek</a></li> <li><a href="/wiki/Ripper_(food)" title="Ripper (food)">Ripper</a></li> <li><a href="/wiki/Rissole" title="Rissole">Rissole</a></li> <li><a href="/wiki/Rocky_Mountain_oysters" title="Rocky Mountain oysters">Rocky Mountain oysters</a></li> <li><a href="/wiki/R%C3%B3%C5%BCa_karnawa%C5%82owa" class="mw-redirect" title="Róża karnawałowa">Róża karnawałowa</a></li> <li><a href="/wiki/Sabudana_vada" title="Sabudana vada">Sabudana vada</a></li> <li><a href="/wiki/Samosa" title="Samosa">Samosa</a></li> <li><a href="/wiki/Savoury_pattie" title="Savoury pattie">Savoury pattie</a></li> <li><a href="/wiki/Scotch_egg" title="Scotch egg">Scotch egg</a></li> <li><a href="/wiki/Scraps_(batter)" title="Scraps (batter)">Scraps</a></li> <li><a href="/wiki/Sesame_chicken" title="Sesame chicken">Sesame chicken</a></li> <li><a href="/wiki/Sev_(food)" title="Sev (food)">Sev</a></li> <li><a href="/wiki/Shankarpali" title="Shankarpali">Shankarpali</a></li> <li><a href="/wiki/Shelpek" title="Shelpek">Shelpek</a></li> <li><a href="/wiki/Sma%C5%BEen%C3%BD_s%C3%BDr" title="Smažený sýr">Smažený sýr</a></li> <li><a href="/wiki/Sorullos" title="Sorullos">Sorullos</a></li> <li><a href="/wiki/Spam_fritter" title="Spam fritter">Spam fritter</a></li> <li><a href="/wiki/Spice_bag" title="Spice bag">Spice bag</a></li> <li><a href="/wiki/Squid_as_food" title="Squid as food">Squid</a></li> <li><a href="/wiki/Stinky_tofu" title="Stinky tofu">Stinky tofu</a></li> <li><a href="/wiki/Sweet_shells" title="Sweet shells">Sweet shells</a></li> <li><a href="/wiki/Tangsuyuk" title="Tangsuyuk">Tangsuyuk</a></li> <li><a href="/wiki/Tapioca_chips" class="mw-redirect" title="Tapioca chips">Tapioca chips</a></li> <li><a href="/wiki/Taro_dumpling" title="Taro dumpling">Taro dumpling</a></li> <li><a href="/wiki/Tater_tots" title="Tater tots">Tater tots</a></li> <li><a href="/wiki/Tempura" title="Tempura">Tempura</a></li> <li><a href="/wiki/Tenkasu" title="Tenkasu">Tenkasu</a></li> <li><a href="/wiki/3-in-1_(fast_food_dish)" title="3-in-1 (fast food dish)">Three-in-One</a></li> <li><a href="/wiki/Toasted_ravioli" title="Toasted ravioli">Toasted ravioli</a></li> <li><a href="/wiki/Tokneneng" title="Tokneneng">Tokneneng</a></li> <li><a href="/wiki/Tonkatsu" title="Tonkatsu">Tonkatsu</a></li> <li><a href="/wiki/Toobs" title="Toobs">Toobs</a></li> <li><a href="/wiki/Topote" title="Topote">Topote</a></li> <li><a href="/wiki/Tornado_potato" title="Tornado potato">Tornado potato</a></li> <li><a href="/wiki/Tortilla_chip" title="Tortilla chip">Tortilla chip</a></li> <li><a href="/wiki/Tostones" title="Tostones">Tostones</a></li> <li><a href="/wiki/Triple_Cooked_Chips" class="mw-redirect" title="Triple Cooked Chips">Triple Cooked Chips</a></li> <li><a href="/wiki/Twinkie" title="Twinkie">Twinkie</a></li> <li><a href="/wiki/Vegetable_chip" title="Vegetable chip">Vegetable chip</a></li> <li><a href="/wiki/Vetkoek" title="Vetkoek">Vetkoek</a></li> <li><a href="/wiki/Wonton" title="Wonton">Wonton</a></li> <li><a href="/wiki/Yau_gok" title="Yau gok">Yau gok</a></li> <li><a href="/wiki/Yin_Yang_fish" title="Yin Yang fish">Yin Yang fish</a></li> <li><a href="/wiki/Youtiao" title="Youtiao">Youtiao</a></li> <li><a href="/wiki/Yumil-gwa" title="Yumil-gwa">Yumil-gwa</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Lists</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/List_of_deep_fried_foods" title="List of deep fried foods">List of deep fried foods</a></li> <li><a href="/wiki/List_of_fried_dough_foods" title="List of fried dough foods">List of fried dough foods</a></li></ul> </div></td></tr><tr><td class="navbox-abovebelow hlist" colspan="2"><div> <ul><li><span class="nowrap"><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Foodlogo2.svg" class="mw-file-description"><img alt="icon" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/16px-Foodlogo2.svg.png" decoding="async" width="16" height="12" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/24px-Foodlogo2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/32px-Foodlogo2.svg.png 2x" data-file-width="146" data-file-height="106" /></a></span> </span><a href="/wiki/Portal:Food" title="Portal:Food">Food portal</a></li> <li><b><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/31px-Symbol_category_class.svg.png 2x" data-file-width="180" data-file-height="185" /></span></span> <a href="/wiki/Category:Deep_fried_foods" title="Category:Deep fried foods">Category: Deep fried foods</a></b></li> <li><b><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Wikibooks-logo.svg" class="mw-file-description" title="Wikibooks page"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Wikibooks-logo.svg/16px-Wikibooks-logo.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Wikibooks-logo.svg/24px-Wikibooks-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Wikibooks-logo.svg/32px-Wikibooks-logo.svg.png 2x" data-file-width="300" data-file-height="300" /></a></span> <a href="https://en.wikibooks.org/wiki/Category:Deep_fried_recipes" class="extiw" title="b:Category:Deep fried recipes">Recipes on WikiBooks</a></b></li></ul> </div></td></tr></tbody></table></div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236075235"></div><div role="navigation" class="navbox" aria-labelledby="Cooking_techniques215" style="padding:3px"><table class="nowraplinks mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239400231"><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Cooking_techniques" title="Template:Cooking techniques"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Cooking_techniques" title="Template talk:Cooking techniques"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Cooking_techniques" title="Special:EditPage/Template:Cooking techniques"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Cooking_techniques215" style="font-size:114%;margin:0 4em"><a href="/wiki/Cooking" title="Cooking">Cooking</a> techniques</div></th></tr><tr><td class="navbox-abovebelow" colspan="2"><div><a href="/wiki/List_of_cooking_techniques" title="List of cooking techniques">List of cooking techniques</a></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Dry</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:8em">Conduction</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Dry_roasting" title="Dry roasting">Dry roasting</a></li> <li><a href="/wiki/Hot_salt_frying" title="Hot salt frying">Hot salt frying</a></li> <li><a href="/wiki/Searing" title="Searing">Searing</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:8em">Convection</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Baking" title="Baking">Baking</a></li> <li><a href="/wiki/Roasting" title="Roasting">Roasting (modern)</a></li> <li><a href="/wiki/Smoking_(cooking)" title="Smoking (cooking)">Smoking</a></li> <li><a href="/wiki/Barbecue" title="Barbecue">Barbecue</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:8em">Radiation</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Charbroiler" title="Charbroiler">Charbroiler</a></li> <li><a href="/wiki/Grilling" title="Grilling">Grilling (charbroiling)</a></li> <li><a href="/wiki/Roasting" title="Roasting">Roasting (traditional)</a></li> <li><a href="/wiki/Rotisserie" title="Rotisserie">Rotisserie</a></li> <li><a href="/wiki/Toast_(food)" title="Toast (food)">Toasting</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Wet</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:8em">High heat</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Blanching_(cooking)" title="Blanching (cooking)">Blanching</a></li> <li><a href="/wiki/Boiling#In_cooking" title="Boiling">Boiling</a></li> <li><a href="/wiki/Decoction" title="Decoction">Decoction</a></li> <li><a href="/wiki/Parboiling" title="Parboiling">Parboiling</a></li> <li><a href="/wiki/Shocking_(cooking)" title="Shocking (cooking)">Shocking</a></li> <li><a href="/wiki/Reduction_(cooking)" title="Reduction (cooking)">Reduction</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:8em">Low heat</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Coddling" title="Coddling">Coddling</a></li> <li><a href="/wiki/Creaming_(cooking)" title="Creaming (cooking)">Creaming</a></li> <li><a href="/wiki/Infusion" title="Infusion">Infusion</a></li> <li><a href="/wiki/Poaching_(cooking)" title="Poaching (cooking)">Poaching</a></li> <li><a href="/wiki/Simmering" title="Simmering">Simmering</a></li> <li><a href="/wiki/Slow_cooking" class="mw-redirect" title="Slow cooking">Slow cooking</a></li> <li><a href="/wiki/Smothering_(cooking)" title="Smothering (cooking)">Smothering</a></li> <li><a href="/wiki/Steeping" title="Steeping">Steeping</a></li> <li><a href="/wiki/Stew" title="Stew">Stewing</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:8em">Indirect heat</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Bain-marie" title="Bain-marie">Bain-marie (Double boiling)</a></li> <li><a href="/wiki/Sous-vide" class="mw-redirect" title="Sous-vide">Sous-vide</a></li> <li><a href="/wiki/Double_steaming" title="Double steaming">Double steaming</a></li> <li><a href="/wiki/Steaming" title="Steaming">Steaming</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Fat-based</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:8em">High heat</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Basting_(cooking)" title="Basting (cooking)">Basting</a></li> <li><a href="/wiki/Blackening_(cooking)" title="Blackening (cooking)">Blackening</a></li> <li><a href="/wiki/Browning_(cooking)" title="Browning (cooking)">Browning</a></li> <li><a href="/wiki/Frying" title="Frying">Frying</a></li> <li><a class="mw-selflink selflink">Deep frying</a></li> <li><a href="/wiki/Pan_frying" title="Pan frying">Pan frying</a></li> <li><a href="/wiki/Shallow_frying" title="Shallow frying">Shallow frying</a></li> <li><a href="/wiki/Stir_frying" title="Stir frying">Stir frying</a></li> <li><a href="/wiki/Saut%C3%A9ing" title="Sautéing">Sautéing</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:8em">Low heat</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Gentle_frying" title="Gentle frying">Gentle frying</a></li> <li><a href="/wiki/Sweating_(cooking)" title="Sweating (cooking)">Sweating</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Mixed medium</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Carryover_cooking" title="Carryover cooking">Carryover cooking</a></li> <li><a href="/wiki/Barbecue" title="Barbecue">Barbecuing</a></li> <li><a href="/wiki/Braising" title="Braising">Braising</a></li> <li><a href="/wiki/Caramelization" title="Caramelization">Caramelization</a></li> <li><a href="/wiki/Deglazing_(cooking)" title="Deglazing (cooking)">Deglazing</a></li> <li><a href="/wiki/Flamb%C3%A9" title="Flambé">Flambé</a></li> <li><a href="/wiki/Fricassee" title="Fricassee">Fricassee</a></li> <li><a href="/wiki/Indirect_grilling" title="Indirect grilling">Indirect grilling/Plank cooking</a></li> <li><a href="/wiki/Stir_frying#Chao_technique" title="Stir frying">Stir frying (chao)</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Device-based</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Air_fryer" class="mw-redirect" title="Air fryer">Air frying</a></li> <li><a href="/wiki/Microwave_oven" title="Microwave oven">Microwaving</a></li> <li><a href="/wiki/Pressure_cooking" class="mw-redirect" title="Pressure cooking">Pressure cooking</a></li> <li><a href="/wiki/Pressure_frying" title="Pressure frying">Pressure frying</a></li> <li><a href="/wiki/Slow_cooker" title="Slow cooker">Slow cooker</a></li> <li><a href="/wiki/Thermal_cooking" title="Thermal cooking">Thermal cooking</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Non-heat</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Aging_(food)" title="Aging (food)">Aging</a></li> <li><a href="/wiki/Brining" title="Brining">Brining</a></li> <li><a href="/wiki/Igunaq" title="Igunaq">Burying in ground</a></li> <li><a href="/wiki/Curing_(food_preservation)" title="Curing (food preservation)">Curing</a></li> <li><a href="/wiki/Food_drying" title="Food drying">Drying</a></li> <li><a href="/wiki/Fermentation_in_food_processing" title="Fermentation in food processing">Fermenting</a></li> <li><a href="/wiki/Juicing" title="Juicing">Juicing</a></li> <li><a href="/wiki/Pickling" title="Pickling">Pickling</a></li> <li><a href="/wiki/Pur%C3%A9e" title="Purée">Purée</a></li> <li><a href="/wiki/Salting_(food)" title="Salting (food)">Salting</a></li> <li><a href="/wiki/Souring" title="Souring">Souring</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">See also</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/List_of_cooking_appliances" title="List of cooking appliances">List of cooking appliances</a></li> <li><a href="/wiki/List_of_cooking_vessels" title="List of cooking vessels">List of cooking vessels</a></li> <li><a href="/wiki/Outdoor_cooking" title="Outdoor cooking">Outdoor cooking</a></li> <li><a href="/wiki/Outline_of_food_preparation" title="Outline of food preparation">Food preparation</a></li> <li><a href="/wiki/Food_preservation" title="Food preservation">Food preservation</a></li> <li><a href="/wiki/Food_safety" title="Food safety">Food safety</a></li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="2"><div><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/31px-Symbol_category_class.svg.png 2x" data-file-width="180" data-file-height="185" /></span></span> <a href="/wiki/Category:Cuisine" title="Category:Cuisine">Category</a></div></td></tr></tbody></table></div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236075235"><style data-mw-deduplicate="TemplateStyles:r1038841319">.mw-parser-output .tooltip-dotted{border-bottom:1px dotted;cursor:help}</style><link rel="mw-deduplicated-inline-style" 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