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 1490 recipes in total:

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Traditional Chapati      Origin: Anglo-Indian	Urunda (Sweet Coconut Balls)      Origin: Sri Lanka	Warm Salad of Oyster Mushrooms      Origin: Britain
Traditional Irish Boxty      Origin: Ireland	Valentine Heart Pancakes      Origin: American	Watercress Greens      Origin: Britain
Traditional Salisbury Steak      Origin: America	Valentine Lamb Steaks with Avocado and Sour Cream      Origin: American	Wheat Dumpling Skins      Origin: Fusion
Trini Plantain Curry      Origin: Trinidad	Vareninkas      Origin: Russia	Wheat Flour Chapati      Origin: India
Trinidadian Bake      Origin: Trinidad	Varškės Spurgos (Lithuanian Curd Doughnuts)      Origin: Lithuania	White Fish Fritters      Origin: New Zealand
Trinidadian Fried Wontons      Origin: Trinidad	Veal Chops Valentino      Origin: Britain	Whole Meat Mould      Origin: England
Trinidadian Pholourie      Origin: Trinidad	Vegetarian Chow Mein      Origin: Fusion	Wiener Schnitzel (Breaded Veal Cutlets)      Origin: Austria
Trinidadian Roti      Origin: Trinidad	Vegetarian Spring Rolls      Origin: Fusion	Wiener Schnitzel (Breaded Veal Cutlets)      Origin: Vatican City
Trinxat (Cabbage and Potato Cake)      Origin: Andorra	Velvet Mushroom Pâté      Origin: Britain	Wild Carrot Flower Fritters      Origin: British
Truchas de Bonaito (White Sweet Potato Pockets)      Origin: Spain	Venison Escalopes with Red Wine      Origin: Scotland	Wild Food Stalk Fritters      Origin: British
Tulumba (Fried Pastries in Syrup)      Origin: Albania	Venison Rissole      Origin: Britain	Wild Greens Fritters      Origin: Britain
Tulumba Taslisi (Tulumba Dessert)      Origin: Turkey	Venison with Gin-flavoured Sauce      Origin: Britain	Wild Mushroom and Shallot Duxelles      Origin: Britain
Tulumbe      Origin: North Macedonia	Verdolaga con Queso (Purslane with Cheese)      Origin: Mexico	Wild Mushroom Stuffed Potato Cakes      Origin: Britain
Turkey Cakes      Origin: Britain	Verwurrelt Gedanken (Deep-fried Carnival Pastry)      Origin: Luxembourg	Willowherb Bubble and Squeak      Origin: Britain
Turkey Cakes      Origin: British	Victorian Bombay Fried Semolina Pudding      Origin: Anglo-Indian	Wisteria Flower Omelette      Origin: Britain
Turkish Menemen      Origin: Turkey	Victorian Brinjal Bhaji      Origin: Anglo-Indian	Wisteria Pancakes      Origin: China
Turks and Caicos Bammy      Origin: Turks Caicos	Victorian Chicken Country Captain      Origin: Anglo-Indian	Wonton Wrappers      Origin: China
Turks and Caicos Blackened Fish      Origin: Turks Caicos	Victorian Coconut Rice Pudding      Origin: Anglo-Indian	Wy Cymreig (Welsh Egg)      Origin: Welsh
Turks and Caicos Jonny Cakes      Origin: Turks Caicos	Victorian Dal Puri      Origin: Anglo-Indian	Wyau Cymreig (Welsh Eggs)      Origin: Welsh
Tusha Halwa      Origin: Bangladesh	Victorian Fuluri      Origin: Anglo-Indian	Xavier Steak      Origin: American
Ugandan Beans      Origin: Uganda	Victorian Indian Pancakes      Origin: Anglo-Indian	Xaxaba Diphaphata (Botswanan Stove-top Muffins)      Origin: Botswana
Ugandan Chapati      Origin: Uganda	Vincentian Buljol      Origin: Saint Vincent	Yapese Sweet Potato Fritters      Origin: Federated States Micronesia
Ugandan Kabobs      Origin: Uganda	Virgin Island Roti      Origin: British Virgin Islands	Yapese Taro Fritters      Origin: Federated States Micronesia
Ugandan Rolex      Origin: Uganda	Virgin Island Roti      Origin: US Virgin Islands	Yataklete Kilkil (Spiced Vegetables)      Origin: Ethiopia
Ukrainian Sausage from Lviv      Origin: Ukraine	Virgin Islands Pates      Origin: British Virgin Islands	Yeasted Flour Tortillas      Origin: American
Uli Petataws (Sweet Potato Fritters)      Origin: Indonesia	Virgin Islands Pates      Origin: US Virgin Islands	Yumurtali Ekmek (Turkish-style French Toast)      Origin: Turkey
Ulkoy (Palauan Shrimp Patties)      Origin: Palau	Vitellina fricta (Fried Veal)      Origin: Roman	Zambian Chapati      Origin: Zambia
Ulkoy (Filipino Shrimp Patties)      Origin: Philippines	Waffres (Waffles)      Origin: England	Zitumbuwa (Banana Fritters)      Origin: Malawi
Ulster Fry      Origin: Northern Ireland	Waina      Origin: Nigeria	Zitumbuwa (Banana Fritters II)      Origin: Malawi
Untú de Peixe (Deep-fried Fish Balls)      Origin: Guinea-Bissau	Walnut Atayef (Walnut Pancakes)      Origin: Lebanon	Zitumbuwa (Malawian Banana Fritters)      Origin: Malawi

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