12 Facts About Deep frying

Deep frying is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan.

Typically, deep frying foods cook quickly: all sides of the food are cooked simultaneously as oil has a high rate of heat conduction.

Deep frying is popular worldwide, with deep-fried foods accounting for a large portion of global caloric consumption.

Many foods are deep-fried and cultures surrounding deep frying have developed, most notably in the Southern United States and the United Kingdom, where many events and records are held relating to deep frying food and non-edible items.

The practice of deep frying spread to other parts of Europe and Arabia in the following centuries.

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Deep frying is done with a deep fryer, a pan such as a wok or chip pan, a Dutch oven, or a cast-iron pot.

Japanese deep frying tools include long metal chopsticks; the agemono-nabe deep frying pot, which is heavy for retaining heat and deep for holding oil; the ami-shakushi net ladle used for scooping out batter debris; and the abura-kiri oil drying rack pan.

Additionally, deep frying can be used as a form of artwork by frying non-edible objects, such as electronics.

Overheating or over-using the Deep frying oil leads to formation of rancid-tasting products of oxidation, polymerization, and other deleterious, unintended or even toxic compounds such as acrylamide .

Deep frying produces large amounts of waste oil, which must be disposed of properly.

Waste oil from deep frying is increasingly being recycled and refined into biodiesel.

Process of deep frying food is generally detrimental to its nutritional value.