A cooking technique where food is completely submerged in hot oil or fat, typically heated to 350-375°F. The high temperature creates a crispy exterior while cooking the interior through rapid heat transfer.
The term combines 'deep' (referring to the depth of oil needed) with 'frying' from Old French 'frire,' ultimately from Latin 'frigere' meaning 'to roast or fry.' Deep-frying as a technique dates back thousands of years, with evidence from ancient Egypt and Rome.
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