Deep Frying

Deep frying is a cooking method in which food is fully submerged in hot fat or oil, traditionally lard and today most often a vegetable oil, cooking it rapidly at high temperature so the exterior crisps and browns while the interior cooks through, distinguishing it from shallow or pan frying, where the food is only partly covered by fat. The practice is ancient, with evidence of deep-fried dough in the late second millennium BCE in Canaan and of oil frying in ancient Greece by around the fifth century BCE, though most of today's specific deep-fried dishes and the modern terminology developed in the nineteenth century. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/