A pretreatment method of frying processing comprises the steps of; dipping a raw material into a sugar solution thereby enabling the material to endure a relatively high temperature; drying-up a fried product for a short period of time without deteriorating the quality thereof at relatively high temperature; and raising the oil temperature at the beginning of frying processing rather than in the middle of the frying processing to stabilize the oil temperature as well as increasing the amount of water initially evaporated thereby shortening the time required for the frying processing.