Editing Deep frying (section)

===Europe===
Many countries such as the [[United Kingdom]] use pure or [[Hydrogenation|hydrogenated]] [[rapeseed oil]] for deep-frying.<ref name="Rossell 2001 p. 31">{{cite book |last=Rossell |first=J.B. |url=https://books.google.com/books?id=TiUZIJ0LQmkC&pg=PA31 |title=Frying: Improving Quality |publisher=CRC Press |year=2001 |isbn=978-1-85573-556-9 |series=Woodhead Publishing Series in Food Science, Technology and Nutrition |page=31}}</ref>  [[Fish and chips]] is a very popular deep-fried dish in England since it originated in London in the 19th century and became popular among the working class. Its popularity continues with 229 million portions of fish and chips being sold annually in England.<ref name="bbcfish">{{cite news |last1=Zaino |first1=Caitlin |date=19 April 2013 |title=Chipping away at the history of fish and chips |publisher=BBC |url=http://www.bbc.com/travel/story/20130409-chipping-away-at-the-history-of-fish-and-chips |access-date=24 May 2015}}</ref>

There is an annual trade fair devoted to deep-fried foods called the International Symposium on Deep-Fat Frying which features discussions on deep fat frying as well as exhibitions by companies involved with the process.<ref>{{cite web|title=8th International Symposium on Deep Frying Better understanding, better fried products 15–17 September 2015, Munich, Germany |url=http://www.eurofedlipid.org/meetings/munich2015/ |website=eurofedlipid.org |publisher=Euro Fed Lipid |access-date=12 June 2015 |url-status=dead |archive-url=https://web.archive.org/web/20150615183405/http://www.eurofedlipid.org/meetings/munich2015/ |archive-date=15 June 2015}}</ref>

Belgian tradition requires [[French fries]] to be deep-fried in filtered fat of [[cattle]], locally called ''blanc de boeuf'' or ''ossewit''.

The Mediterranean diets traditionally use olive oil for deep-frying, which it is absorbed by the food in the process. Research indicates that [[virgin olive oil]] is unique among other cooking oils because it is very rich in monounsaturated fatty acids and contains beneficial micronutrients.<ref>{{cite journal | url=https://www.sciencedirect.com/science/article/pii/S0023643806001927 | doi=10.1016/j.lwt.2006.07.003 | title=Retention and distribution of natural antioxidants (α-tocopherol, polyphenols and terpenic acids) after shallow frying of vegetables in virgin olive oil | year=2007 | last1=Kalogeropoulos | first1=Nick | last2=Mylona | first2=Anastasia | last3=Chiou | first3=Antonia | last4=Ioannou | first4=Maria S. | last5=Andrikopoulos | first5=Nikolaos K. | journal=LWT - Food Science and Technology | volume=40 | issue=6 | pages=1008–1017 }}</ref>

The [[deep-fried Mars bar]] originated in Scotland,<ref name="NHS Choices 2014">{{cite web |date=10 July 2014 |title=Deep-fried Mars bars: no link with sudden stroke&nbsp;– Health News |url=http://www.nhs.uk/news/2014/09September/Pages/Deep-fried-Mars-bars-unhealthy-but-no-killer.aspx |url-status=dead |archive-url=https://web.archive.org/web/20150524175205/http://www.nhs.uk/news/2014/09September/Pages/Deep-fried-Mars-bars-unhealthy-but-no-killer.aspx |archive-date=24 May 2015 |access-date=24 May 2015 |website=NHS Choices}}</ref> with The Carron Fish Bar in Stonehaven claiming to have invented it in the early 1990s.<ref name="BBC News 2012">{{cite news |date=5 September 2012 |title=Deep-fried Mars bars disowned by chocolate firm |work=BBC News |url=https://www.bbc.com/news/uk-scotland-north-east-orkney-shetland-19487149 |access-date=24 May 2015}}</ref>