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Concept
Deep frying
Summary
Deep frying (also referred to as deep fat 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. Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer 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. Typically, deep frying foods cook quickly since oil has a high rate of heat conduction and all sides of the food are cooked simultaneously.
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.
Deep frying is popular worldwide, with deep-fried foods accounting for a large portion of global caloric consumption.
The English expression deep-fried is attested from the early 20th century.
Deep-fried dough known as Zalabiyeh was eaten as early as the late 2nd millennium BC in Canaan. Recipes for the dessert also exist in 10th and 13th century cook books by Ibn Sayyar al-Warraq and Muhammad bin Hasan al-Baghdadi, respectively. Frying food in olive oil is attested in Classical Greece from about the 5th century BCE. The practice of deep frying spread to other parts of Europe and Arabia in the following centuries. Deep-fried foods such as funnel cakes arrived in northern Europe by the 13th century, and deep-fried fish recipes have been found in cookbooks in Spain and Portugal at around the same time. Falafel arrived in the Middle East from Egypt as early as the 14th century.
French fries, invented in the late 18th century, became popular in the early 19th century western Europe. In 1860, Joseph Malin combined deep fried fish with chips (french fries) to open the first fish and chip shop in London.
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