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.
The magic of deep-frying lies in the Leidenfrost effect—when food hits the hot oil, surface moisture instantly vaporizes, creating a steam barrier that prevents oil absorption while forming that coveted crispy crust. This is why properly deep-fried food isn't greasy; the oil temperature must be just right to maintain this protective steam layer.
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