The science behind deep-frying

Why we all love deep-fried food. 

Sometimes your body simply craves some fries. According to author Harold McGee, people intensely enjoy food that has a crispy brown coating while remaining deliciously soft inside. To get that crispy coating, you need deep-frying, because the oil draws all the oxygen out of the product, causing the outside to dry out.

The result?The flavor of the food becomes more intense. You do not achieve the same effect by boiling food, because the temperature is too low for that.

Sources:

Eater