Frying occurs when food is introduced to hot oil and rapidly begins to dehydrate. When the food is submerged in the oil, the water within the ingredient immediately starts to boil and rise to the surface, causing free fatty acids to form. A starchy crust around the outside helps to lock in moisture, preventing the food from becoming completely dehydrated.
During the frying process, the Maillard reaction occurs, resulting in golden brown colour and rich flavour. The heat from the oil also cooks the interior of the food, allowing the fibres to soften, proteins to denature, and starches to gelatinize.
The protective crust around the food is typically formed with starch-heavy foods, such as breadcrumbs or flour-based batters, although naturally starchy foods like potatoes can create their crunchy outer layer while in the fryer. This barrier is essential to the frying process in order to lock in the moisture and avoid excess oil absorption.
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