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What happens when you deep fry?

Any food cooked in hot oil or ghee is fried. The method of heat transference is the same whether there’s just a little fat in the pan (sautéing), the fat comes partway up the sides of the food (shallow-frying), or the fat completely envelops the food (deep-frying).
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

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