Microwave frying can help lower oil content for healthier French fries

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March 4, 2026, 9:30 PM

• •Microwave frying can reduce oil absorption in French fries.
• •Combining microwave and conventional frying is proposed for optimal results.
• •Microwave frying leads to faster moisture loss and shorter cooking times.
• •The research explores the impact of frying methods on texture, moisture, and oil content.

Researchers at the University of Illinois Urbana-Champaign have explored microwave frying of French fries to reduce oil content and cooking time. Their studies, published in the Journal of Food Science and Current Research in Food Science, analyze the effects of microwave frying on factors like temperature, pressure, and oil absorption. Findings indicate that microwave frying leads to faster moisture loss and lower oil intake. The researchers propose combining microwave and conventional frying to achieve the desired crispy texture with reduced oil.

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