Historically, for frying, metalware is required as the temperature reached by cooking in hot oil generally far exceeds the boiling point of water 100°C (212°F). As such a society needs to attain bronze age metalwork before frying in hot oil becomes a viable cooking method. In the west, frying is believed to have first appeared in the Ancient Egyptian kitchen, during the Old Kingdom, around 2500 BCE. The Romans had special cookware, the fretale a special frying pan made of bronze round or oval in shape, with a lip for pouring. Though it must be mentioned here that Romans also had rectangular iron trays with handles for roasting or frying. "Oven-to-table ware," in the form of shallow pans and earthenware dishes was common — these are referred to as patellae and patinae. The fretale with a foldable handle (see image) was part of the field kit for a Roman soldier (see image). Frying may originally have been developed as a way to preserve food, as the frying process sterilises the food then bottling the fried food in the frying oil excludes air and helps prevent decay.

Frying techniques vary in the amount of fat required, the cooking time, the type of cooking vessel required, and the manipulation of the food. Sautéing, stir-frying, pan frying, shallow frying, and deep frying are all standard frying techniques. There are separate entries for stir-frying and deep frying and this page is about shallow frying methods: sautéing, pan frying and shallow frying.

Pan-frying, sautéing, and stir-frying involve cooking foods in a thin layer of fat on a hot surface, such as a frying pan, griddle, wok, or sauté pan. Stir frying involves frying quickly at very high temperatures, requiring that the food be stirred continuously to prevent it from adhering to the cooking surface and burning. Shallow frying is a type of pan frying using only enough fat to immerse approximately one-third to one-half of each piece of food; fat used in this technique is typically only used once.

Gentle frying or low-temperature frying is an oil- or fat-based cooking method used for relatively fragile or starchy foods. While gentle frying is most notably used to cook fried eggs, it is also used for delicate fish, tender cuts of meat, sausages, and as a first step in preparing fried potatoes. Low-temperature frying is useful if the frying fat scorches at higher heat levels (e.g. butter), or if the frying fat has flavour that the cook wants to preserve (e.g. olive oil). Overheated oils can produce unhealthy, even carcinogenic, compounds.

Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying), typically using just enough to lubricate the pan. In the case of a greasy food such as bacon, no oil or fats may need to be added. As a form of frying, the technique relies on oil or fat as the heat transfer medium, and on correct temperature and time to not overcook or burn the food. Pan frying can serve to retain the moisture in foods such as meat and seafood. The food is typically flipped at least once to ensure that both sides are cooked properly. Pan frying takes place at lower heat than sautéing. This is because the food to be pan fried – such as chicken breasts, steak, pork chops, or fish fillets – is not cut into small pieces before cooking. It requires a lower heat so that the exterior of the food does not overcook by the time the interior reaches the proper temperature, and to keep foods in a moister state. However, the oil should always be hot enough to ensure that the moisture in the food can escape in the form of steam; the force of the steam escaping keeps the oil from soaking into the food. The same amount of oil is used as for sautéing – just enough to glaze the pan.

Sautéing or sauteing (UK: /ˈsoʊteɪɪŋ/, US: /soʊˈteɪɪŋ, sɔː-/; from French sauté, French: [sote], 'jumped', 'bounced', in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist. Ingredients for sautéing are usually cut into small pieces or thinly sliced to provide a large surface area, which facilitates fast cooking. The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked. Food that is sautéed is browned while preserving its texture, moisture, and flavour. If meat, chicken, or fish is sautéed, the sauté is often finished by deglazing the pan's residue to make a sauce. Sautéing may be compared with pan frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly in oil or fat, and flipped onto both sides. Some cooks make a distinction between the two based on the depth of the oil used, while others use the terms interchangeably

Shallow frying is a hot oil-based cooking technique. Pieces of food are cooked by partial submersion in hot oil. It is typically used to prepare portion-sized cuts of meat, fish, potatoes and patties such as fritters. Shallow frying can also be used to cook vegetables. Shallow frying is distinct from deep frying, which uses enough oil to fully submerge the food to be cooked, and pan frying, which only uses a negligible depth of oil. t is a medium-high to high heat cooking process. Temperatures between 160–190°C (320–374°F) are typical, but shallow frying may be performed at temperatures as low as 150°C (302°F) for a longer period of time. The high heat promotes protein denaturation-browning and, in some cases, a Maillard reaction. Deep frying usually takes place at temperatures between 177–205°C (351–401°F) so shallow-frying can oftentimes be considered a less intense cooking technique. Foods to be shallow fried are commonly pre-portioned into single servings before being placed in oil. Since the food is only partly submerged, it must be turned over partway through the cooking process. Some cooks recommend cooking the "presentation" side of the food first.

The alphabetical list of all the frying-based recipes on this site follows, (limited to 100 recipes per page). There are 1901 recipes in total:

Page 1 of 20

Soft Spring Roll Wrappers (Soft Spring Roll Wrappers)      Origin: Fusion	Albóndigas de Sardinas (Sardine Meatballs)      Origin: Equatorial Guinea	Ancient Sweet Griddle Cakes      Origin: Ancient
Äggröra med lufttorkad skinka (Scrambled eggs with cured ham)      Origin: Sweden	Alcapurrias de Jueyes (Crab-Stuffed Fritters)      Origin: Puerto Rico	Andorran Meatballs      Origin: Andorra
Ƙbleskive med kardemomme (Danish Fritters with Cardamom)      Origin: Denmark	Alexanders and Three Cornered Leek Frittata      Origin: England	Anglo-Indian Dal Pitha      Origin: Anglo-Indian
Ƙbleskiver (Danish Dough Fritters)      Origin: Denmark	Alexanders Flowers Fritters      Origin: Britain	Anguilla Fried Plantains      Origin: Anguilla
A dauce egre (Fish in Sweet and Sour Sauce)      Origin: England	Algerian Beghrir (Honeycomb Pancakes)      Origin: Algeria	Anguilla Johnny Cakes      Origin: Anguilla
A ragoo of oysters      Origin: British	Alitas de pollo picante (Spicy Chicken Wings)      Origin: Ecuador	Anise Rosquitos      Origin: Gibraltar
A Tansie for Lent      Origin: England	Aliter Bulbos (Bulbs, Another Way III)      Origin: Roman	Anjera (Somali Flatbreads)      Origin: Somalia
Accras      Origin: Trinidad	Aliter Cochleas (Snails, Another Way)      Origin: Roman	Antiguan Johnny Cakes      Origin: Antigua
Accras de Morue      Origin: French Guiana	Aliter Dulcia IV (Another Sweet IV)      Origin: Roman	Antiguan Pepper Shrimp      Origin: Antigua
Accras de Morue (Salt Cod Fritters)      Origin: Saint-Martin	Aliter Ofellae III (Starters, Another Way III)      Origin: Roman	Antiguan Rotis      Origin: Antigua
Accras de Morue (Salt Cod Fritters)      Origin: Saint Barthelemy	Aliter Sphondylos V (Parsnips, Another Way V)      Origin: Roman	Apas (Rice Flour Rotis)      Origin: India
Accras de Morue (Salt Cod Fritters)      Origin: Sint Maarten	Aliter Sphondylos VI (Parsnips, Another Way VI)      Origin: Roman	Apfelküchle (Apple Ring Fritters)      Origin: Liechtenstein
Acelgas con Jamón (Ham with Chard)      Origin: Spain	Aliter [Iecinera] in Pulmonibus (Another, of Lungs)      Origin: Roman	Appa (Hoppers)      Origin: Sri Lanka
Achards de Legumes (Vegetable Achards)      Origin: New Caledonia	Alloco de Cameroun (Cameroonian Alloco)      Origin: Cameroon	Apple and Potato Cake      Origin: Ireland
Ackee and Saltfish      Origin: Jamaica	Almond Fritters      Origin: British	Apple Fritters      Origin: British
Acorn Cakes      Origin: Britain	Almond Pancakes      Origin: Britain	Apple Pear Flapjacks      Origin: Canada
Acorn Flour Chapati      Origin: Fusion	Aloco Camerounais (Cameroonian Aloco)      Origin: Cameroon	Apple Tansy      Origin: Britain
Acorn Flour Pancakes      Origin: Britain	Aloko      Origin: Cote dIvoire	Apricot Sabayah      Origin: Somalia
Acorn Tortillas      Origin: American	Aloo Masala (Potato Masala)      Origin: India	Arancini di Riso (Rice 'Oranges')      Origin: Italy
Adenydd Cath Fôr gyda Saws Tartar Cyflym (Fried Skate Wings with Quick Home-made Tartar Sauce)      Origin: Welsh	Aloo Palya (Potato Curry)      Origin: India	Arepa di Pampuna (Pumpkin Pancakes)      Origin: Aruba
Adobo à la Norteña (Northern-style Adobo Stew)      Origin: Peru	Aloo Pie      Origin: Trinidad	Arepa di Pampuna (Pumpkin Pancakes)      Origin: Bonaire
Adobo Valentine Lamb      Origin: American	Alperrosti (Alpine Rosti)      Origin: Liechtenstein	Arepa di Pampuna (Pumpkin Pancakes)      Origin: Curacao
Afelia (Pork Marinated in Wine)      Origin: Cyprus	Amandazi      Origin: Rwanda	Arepa Paisa (Flat Arepas)      Origin: Colombia
African Crêpes      Origin: Cameroon	Ambrocal      Origin: Seychelles	Arepitas de Maiz (Cornmeal Fritters)      Origin: Dominican Republic
Agbeli Kaaklo (Sweet Cassava Fritters)      Origin: Ghana	Amchar Masala      Origin: Trinidad	Aruk Khass (Lettuce Fritters)      Origin: Iraq
Aijet Beythat (Spiced Eggs)      Origin: Saudi Arabia	American Breakfast Pancakes      Origin: American	Asian-style Lettuce Wraps      Origin: Fusion
Aioan Chua Noeung Phset Kretni (Stir-fried Chicken with Mushrooms)      Origin: Cambodia	Amish Corn Fritters      Origin: Amish	Asian-style Onion Pancakes      Origin: Fusion
Akara (Black-eyed Pea Fritters)      Origin: Nigeria	Amish Funnel Cakes      Origin: Amish	Asparagus Frittata      Origin: Britain
Akara Seke-pu (Bean and Melon Seed Fritters)      Origin: Nigeria	Amiwo au Poulet (Chicken Amiwo)      Origin: Benin	Asparagus with Egg      Origin: British
Akkra Funfun      Origin: Benin	An Oxford Pudding      Origin: British	Atayef (Pancakes)      Origin: Lebanon
Al-Motubug (Stuffed Pastry Squares)      Origin: Saudi Arabia	Anardana Pakora in Mustard Oil      Origin: India	Attiéké et Aloko Poisson (Attieke and Fish Aloko)      Origin: Niger
Alas a la Mostaza (Chicken Wings with Mustard)      Origin: Spain	Ancient Egyptian Flatbread      Origin: Egypt	Atwemo (Twisted Cakes)      Origin: Ghana
Alaskan Goose Barnacles      Origin: America	Ancient Egyptian Tigernut Sweetmeats      Origin: Egypt
Albóndigas con Tomate (Meatballs with Tomato Sauce)      Origin: Spain	Ancient Savoury Griddle Cakes      Origin: Ancient

Page 1 of 20