the first phase is to optimize the contact area of food with oil

Excessive oil is absorbed when the temperature of the oil is on the low side. For each item to be fried there is an optimal temperature at which the frying happens quickly and oil absorption is minimum. For example for fish it is between 185 and 200 deg C. For potatoes to make French fries it is 175 deg C. Any temperature below will cause excessive oil absorption and turn the product soggy. Too high a temperature can burn the product.

Following answers.

use high temp according to the oil or the fat you used , and dressing food with carbohydrate source like starch ... you will get good results and reducing oil

absorption

Thank you doctor Amer Abdulrahman Aamhammad

thank you for answer Srini Vasan

thank you for answer Nour Shakir

thank you for answer Abdelhammid Belhadj Benziane

thanx 4 answer dear Nirmala S.V.S.G

Dear Sara, may be used more than ones material's, all basic on composed with adsorb activity materials.

thanx 4 answer professor karkaz thalij

Dear Sara, also to reduced the more oil absorb from the chips or other food ingredients, may be used the machine that pumping the oil by nozzle.

ok thank you doctor karkaz thalij

Following.