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    This is a method of cooking whereby the food to be cooked is brought into contact with hot fat / oil. There are two types of frying: a) Shallow frying - Food is cooked in pan with little fat / oil so that only bottom and side surfaces of the food are immersed, hence this method ensures excellent colour and crispness to the fried product. For e.g Patties, cutlets, etc. b) Deep frying - The food is completely immersed in hot fat/oil and cooked. In most cases , deep frying ensures cooking with colouring of exteriors. Deep frying is done at a temperature of 150-180C/300-350F. For e.g Gulab jamun, vada etc.