What happens when you deep fry?
In the initial moments of frying, as the surface dehydrates, it forms a crust that inhibits further
oil absorption, while continuing to conduct heat to the interior of the food, where the heat causes starches to gelatinize (as in french fries), proteins to denature (in fried chicken), and fibers to soften (in fried zucchini).
Avoid Deep frying as the nutritional value is greatly decreased