Because of health concerns, consumers prefer fried food with low oil content and good sensory properties. Oil absorption during frying is affected by pretreatment, frying conditions and material properties. This paper reviews the oil absorption mechanism, influence factors and reduction methods during frying, pre‐drying and coating methods for reducing oil absorption. It is evident that new frying technology, natural coatings, and combination frying, should ultimately lead to the production of healthier fried foods.