<p>Fermentation technology offers a sustainable and practical approach for processing cereal-based batters at household and small-scale levels. It enhances nutritional quality, flavor, and texture while reducing antinutritional factors. Fermented foods are nutrient-dense, cost-effective, and easy to produce, contributing significantly to dietary balance and the prevention of protein deficiency. Lactic acid bacteria (LAB), commonly isolated from fermented cereal batters, possess probiotic and antimicrobial properties that contribute to the functional and health-promoting value of fermented foods. Deep-frying of fermented cereal-based doughs is a traditional practice widely appreciated for producing products with desirable sensory qualities such as crispness, taste, and aroma. However, excessive oil uptake and the formation of potentially harmful compounds such as acrylamide, trans fatty acids, and polar oxidation products during frying raise health and quality concerns. Therefore, understanding the interaction between fermentation and deep-frying is essential to improving the nutritional and safety profile of these products. This review discusses the interrelationship between fermentation and frying processes in cereal-based foods while focusing on the mechanisms governing oil absorption and outlining emerging strategies to reduce excessive oil uptake without compromising sensory attributes.</p> Graphical Abstract <p></p>