Shallow frying absorb more fat than deep Why?

Shallow frying does not necessarily absorb more fat compared to deep frying. Fat absorption during frying depends on various factors, including the type and temperature of oil, the amount of batter or breading used, and the duration of frying.

In shallow frying, a small amount of oil is used to cover the bottom of the pan, and the food is cooked with one side submerged in the oil while the other side is exposed to air. Since only part of the food is submerged in oil, it can absorb less fat than deep frying, where the food is completely immersed in hot oil.

On the other hand, if the oil used in shallow frying is not hot enough, or if the food is cooked for too long, it can absorb more fat as it stays in contact with the oil for an extended period. The batter or breading on the food can also act as a sponge, absorbing more oil.

In contrast, deep frying involves completely submerging the food in hot oil, which ensures even cooking and prevents the food from absorbing excessive amounts of oil. The high temperature of the oil also promotes rapid browning and crust formation, sealing the surface of the food and preventing it from absorbing too much fat.

Proper deep-frying techniques, such as using the correct type of oil, maintaining a high temperature, and frying for an appropriate amount of time, can help minimize fat absorption and ensure crispy, flavorful results.