Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

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Deep-fried potatoes are probably the most popular vegetable in the world, particularly with the proliferation of fast-food restaurants featuring French fries. To deep-fry is to submerge an item entirely in hot fat (oil or other fats) until completely cooked and crisp. When deep-frying, the goal is to obtain a golden-brown, crisp crust, which occurs when the external protein coagulates. The interior should be moist and tender. This method of cooking is applied to many other vegetables, as well as to meat, poultry, and seafood.