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How to make fried food more delicious and healthier is the goal that the field of food science is constantly pursuing. The Latest research progress(2019—2022) on the quality of fried food such as flavor, taste (texture), oil absorption and new risk factors was reviewed, and this article also systematically explained the origin, evolution and material relationships of the "wide bell" flavor curve. The physical characterization and influence mechanism of taste (texture) of fried foods were introduced, and the oil absorption mechanism of fried foods and new technologies to reduce oil content were also reviewed. The formation mechanism, detection distribution, potential toxicity and influencing factors of the two risk factors of glycerol core aldehydes and monoepoxy fatty acids during the frying process were also reviewed. This review could provide the reference for the improvement of fried food quality and the control of risk factors.