Friterad mat. Bra eller dåligt?

Allt med måtta.

"Some research suggests that deep frying retains more antioxidant capacity in some vegetables but less in others when compared to boiling or pan frying."

"When the food comes in contact with the oil, the heat essentially activates the food?s moisture and steam cooks it from the inside. In a delicate equilibrium of deep frying, the steam keeps the oil from permeating the food, and the oil keeps the food?s moisture inside.

Ideal deep frying temperatures are generally 350°-375°. Lower than 325° and the oil will be absorbed into the food, making for gross, greasy fare. Much higher than 375° and you run the risk of additional oxidation in the oil as well as dried out food."