How to say fried in Portuguese: Frito

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How to say fried in Portuguese: Frito

Learning Portuguese for travel or study? Let’s try this term:

To say fried in Portuguese: Frito
Say it out loud: “free too

You can learn how to say fried and over 220 other travel-friendly words and phrases with our inexpensive, easy-to-use Portuguese language cheat sheets. We can help you make your next trip to another country even more fun and immersive. Click below!

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Some more helpful words in our Portuguese Cooking Methods category:

baked – Ao Forno  (ah-oo fohr noo)
boiled – Cozido  (koh zee doo)
fried – Frito  (free too)
grilled – Grelhado  (grel ya doo)
rare – Mal Passado  (mah-oo paas ah doo)
raw – Cru  (kroo)
roasted – Assado  (ahs aa doo)
sauteed – Salteado  (sahl tay-ah doo)
spicy – Picante  (pee kahn chee)
stewed – Guisado  (gee sah doo)
stuffed – Recheado  (he shay-ah doo)
well done – Bem Passado  (behm paas ah doo)

And here’s how to say fried in other languages!

Arabic–Maqli  (mak li)
Chinese–Zhá De  (Ja Duh)
Croatian–prženi  (pruh zhen ee)
Czech–smažený  (smah zhen ee)
Finnish–paistettu  (pies teht tuh)
French–frit  (fwee)
German–frittiert  (frit eert)
Italian–fritto  (free toe)
Japanese–Ageta  (Ah Geh Tah)
Korean–Twigin  (Twee Gin)
Polish–smażony  (sma zho' nyh)
Portuguese–Frito  (free too)
Russian–zharennyu  (zhah rye nyu)
Spanish–frito  (free toe)
Swahili–karanga  (kah rah n’ gah)
Thai–Thot  (TAWT)
Turkish–kızartma  (kih zart' muh)
Vietnamese–Chiên  (Jien)

When sampling foods it's important to sample all varieties of cooking methods such as roasting, baking, boiling and frying. "fried" (Frito) food is delicious and juicy. It's a common favorite among many individuals. "fried" (Frito) native food may taste different from what you have back home even better. So next time you're in a local restaurant order for some "fried" (Frito) dish. Get instant access to the Portuguese Language Set.

Contributor

Nathan Montgomery
Biography: Growing up in a family that was frequently on the move, styling myself the "little anthropologist" became my hobby at a very young age. Subsequent and extensive perusals of my father's collection of National Geographic magazines sealed my fate. After spending significant time in Spain, Brazil, Mexico and obtaining a BA focusing on old Iberian epics, I decided it was time to fill in the gaps on the other side of the world and moved to China. Four years and two languages later I received a fellowship for graduate research in Central Eurasian Studies at Indiana University Bloomington, where I am currently.
Location: Bloomington, Indiana, USA

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