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Adding some extra info to GdD answer. Commercial friers don't use oil. there is special kind of fat, which is usually a mix of various fats and oils. It's smoking point is much higher than oil and they can be kept "on" at around 200°C-220°C for prolonged time. For that the frozen food are also made in a way to be cooked fast in that higher temperature. ...


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Commercial deep fat fryers are very powerful and are designed to cook foods from frozen, they have large heating elements for that purpose. The home fryers I have used have never been able to deal with frozen foods very well as they lack the power to get heat back up quickly. Small fries cook fast, when you drop them in it's a race against time for the ...


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It's hard to know without more information, but one thing to keep in mind is that it's the release of steam from the food that keeps the fat out when you deep fry. It sounds like the frozen fries are keeping enough steam from releasing. You might try letting them come to room temp first before frying them.


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