deepfry

deepfry (third-person singular simple present deepfries, present participle deepfrying, simple past and past participle deepfried)

1. Alternative form of deep-fry.
   • 1972, Charles Schafer, Violet Schafer, Wokcraft, San Francisco, Calif.: Yerba Buena Press, →ISBN, page 49:

     Planning is important. Prepare the rice crusts a day or two ahead. And draw up a menu that will free you to devote the minutes just before dinner to finishing the soup and deepfrying the rice. […] If crusts tend to fall apart, brush them lightly with egg yolk before deepfrying.

   • 1986, Kathryn Lasky Knight, Trace Elements, New York, N.Y.: Pocket Books, published 1987, →ISBN, page 88:

     While von Sackler and Janet helped themselves to seconds on soup, Calista started deepfrying the fish fillets.

   • 1996, Roxy Beaujolais, Home from the Inn Contented: A Cookbook of Simple, Popular Pub Food, London: Kyle Cathie Limited, →ISBN, pages 41 and 61:

     Poaching the oysters before grilling the meat makes a version of carpetbag steak requiring the least work, but it’s the least interesting tastewise, so I recommend chopping the oysters, rolling them in matzo crumbs and deepfrying them before stuffing the steak pocket, or serving either version with a Hollandaise or Béarnaise sauce. […] Almost universally, pubs buy Scotch eggs in catering packs. They are made from battery eggs boiled so hard they are greenish around the yolk, then coated with heavily rusked pork sausage meat. Next they are dipped in breadcrumbs containing poisonous-looking orange food colouring, and finally deepfried in a nameless hydrogenated oil.