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It is not just frying, but cooking at all. Acrylamides are natural pyrolysis products, generated whenever you heat food. (I'll look up which foods, if anyone cares, but I do know carrots are actually among the worst.) The rate of their formation is temperature dependent, so if you cook it with less heat, i.e., boiling water, you end up with fewer than if you cook it with more heat, i.e., boiling oil or grilling over flame.
IIRC, grilled carrots are among the worst known sources, since they have little water, and the temperature can skyrocket, making hundreds of times the "safe" limit. Then again, we have been grilling carrots for millenia, and would have probably noticed something by now if it were as bad as we are making it out to be...
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