What is likely the result if doughnuts and fritters are fried at too low a temperature?

Frying doughnuts and fritters at too low a temperature often leads to a greasy texture. This occurs because lower temperatures prevent the dough from cooking quickly enough on the outside. As a result, the dough absorbs more oil during the frying process since it takes longer to form a crust that can effectively seal in moisture and keep oil out. When the exterior doesn't develop that desirable crispy shell, the product retains more oil, making it greasy rather than light and airy. A proper frying temperature allows for immediate cooking of the surface, creating a barrier that helps reduce oil absorption.

Options that suggest a crispy texture or a soft and fluffy result are incorrect in this scenario because they either imply that the frying was effective in creating the right surface texture or that the dough failed to dry out and become firm. Burnt results would typically occur from frying at excessive temperatures rather than too low, so those alternatives do not apply here.