Deep frying is a cooking method in which food is submerged in hot fat, such as cooking oil. This is normally performed with a deep fryer or chip pan, and industrially, a pressure fryer or vacuum fryer may be used. Deep frying is classified as a dry cooking method because no water is used. Due to the high temperature involved and the high heat conduction of oil, the food is then prepared quickly.
Peperoni cruschi are a type of dried peppers typical of the Italian Basilicata region. They are generally deep fried in olive oil for few seconds and consumed as a seasoning or served as vegetable chips.
Aburaage is a Japanese food product made from soybeans. It is produced by cutting tofu into thin slices and deep frying first at 110~120 °C, and then again at 180~200 °C.
Karaage (唐揚げ) – bite-sized pieces of chicken, fish, octopus, or other meat, floured and deep fried. Common izakaya (居酒屋) food, also often available in convenience stores.
Korokke (croquetteコロッケ) – breaded and deep-fried patties, containing either mashed potato or white sauce mixed with minced meat, vegetables or seafood. A popular everyday food.
Kushikatsu (串カツ) – skewered meat, vegetables or seafood, breaded and deep fried
Tempura (天ぷら) – deep-fried vegetables or seafood in a light, distinctive batter
Tonkatsu (豚カツ) – deep-fried breaded cutlet of pork (chicken versions are called chicken katsu)
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