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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Huni Roshi (Coconut Flatbread)      Origin: Maldives	Jaegerschnitzel (Hunter's Schnitzels)      Origin: Germany	Kibbeh      Origin: Syria
Hush Puppies      Origin: American	Jalapeño Wonton Puffs      Origin: American	Kima (Chopped Beef and Chilli Fry)      Origin: Senegal
Ibiharage (Burundian Fried Beans)      Origin: Burundi	Jalebis      Origin: India	King of the Plate      Origin: American
Ibiharage II (Fried Beans II)      Origin: Burundi	Jamaican Jerk Chicken      Origin: Jamaica	Kipes or Quipes      Origin: Dominican Republic
Ibirayi Bisize (Rwandan Fried Potatoes)      Origin: Rwanda	Jamaican Jerk Jackfruit      Origin: Jamaica	Kirsch-Schnitzel (Veal Cutlets With Cherry Sauce)      Origin: Germany
Iga Babi Jerk Pedas (Spicy Jerk Pork Chops)      Origin: Turks Caicos	Jamaican Spiced Plantains      Origin: Jamaica	Kisra (Sudanese Flatbread)      Origin: Sudan-a
Igname Frite (Guinean Fried Yams)      Origin: Guinea	Jangri      Origin: India	Kissra      Origin: Sudan-a
In ficato oenogarum (Livers of Animals Fattened on Figs, Another Way)      Origin: Roman	Jiaozi (Chinese Dumplings)      Origin: China	Kitta (Eritrean Kitta Flatbread)      Origin: Eritrea
In porcello lactante (Suckling Pig with Sauce)      Origin: Roman	John Dory with Cider, Apples and Cream      Origin: Britain	Koeksisters      Origin: South Africa
Indian Chilli Pickle      Origin: India	Johnny Cakes      Origin: British Virgin Islands	Koeksisters II      Origin: South Africa
Indian Gulab Jamun      Origin: India	Johnny Cakes      Origin: Saint Kitts	Kokam Aloo (Kokam Potatoes)      Origin: India
Indian-spiced Leftover Christmas Roast Veg      Origin: Britain	Johnny Cakes      Origin: US Virgin Islands	Koliko (Fried Yam Chips)      Origin: Togo
Indian-style Spicy Baby Potatoes      Origin: Britain	Jolly Boys      Origin: England	Kolokithoanthi Tiganiti (Fried Courgette Flowers)      Origin: Greece
Indo-Chinese Chilli Chicken      Origin: India	Jubnyeh (Sweet Cheese Fritters)      Origin: Somalia	Korean Fish Cakes      Origin: Korea
Indonesian Soufflé Omelette      Origin: Indonesia	Köttbullar med Saltgurka, Gräddsås och Äppelströssel (Meatballs with pickles, cream sauce and apple sprinkles)      Origin: Sweden	Koroke (Taro Croquettes)      Origin: Palau
Ingelegde Vis (Pickled Fish)      Origin: South Africa	Ka'abur (Beef and Potato Meatballs)      Origin: Tunisia	Korokke (Tuna and Water Spinach Fritters)      Origin: Palau
Inhame Frito (Fried Yams)      Origin: Sao Tome	Kabsa Seasoning      Origin: Saudi Arabia	Korokoro (Cornmeal Sticks)      Origin: Nigeria
Inswa (Boiled Termite Snack)      Origin: Zambia	Kai Look Koei (Son-in-law Eggs)      Origin: Thailand	Kotleciki Owsiane (Savoury Rolled Oat Croquettes)      Origin: Poland
Involtini Aka di Salvia (Sage and Anchovy Fritters)      Origin: Italy	Kalamar Tava (Turkish Fried Calamari)      Origin: Turkey	Kotlet Schabowy (Polish Breaded Pork Cutlet)      Origin: Poland
Iraqi Khobz      Origin: Iraq	Kannoli tal-Irkotta (Ricotta-filled Cannelloni)      Origin: Malta	Kotleta de-voliay (Russian Chicken Kiev)      Origin: Russia
Irish Potato Pancakes      Origin: Ireland	Kao Lengmian (Grilled Cold Noodles)      Origin: China	Kreooli krabi-kotletid (Dominican Creole Crab Cakes)      Origin: Dominica
Irish Potato Wedges      Origin: Ireland	Kapernschnitzel (Veal Cutlets With Capers)      Origin: Germany	Krill Sweet Potato Cakes      Origin: Fusion
Irish Soda Farls      Origin: Ireland	Karoo Roast Ostrich Steak      Origin: eSwatini	Krokèchi (Prawn Croquettes)      Origin: Aruba
Irn-Bru Pakoras      Origin: Scotland	Kartaeuserkloeße (Carthusian Dumplings)      Origin: Germany	Kuddelfleck (Tripe)      Origin: Luxembourg
Isicia de Cauda Eius sic Facies (Make Lobster Tail Forcemeat Balls Thus)      Origin: Roman	Kartoffelpfannkuchen (Potato Pancakes)      Origin: Germany	Kuku Sabzi (Persian Herb Frittata)      Origin: Iran
Isicia de lolligine (Squid Rissoles)      Origin: Roman	Katchourie      Origin: Trinidad	Kulfa ka Saag Besan Cheela (Chickpea Pancakes with Common Purslane)      Origin: India
Isicia de scillis (Prawn Rissole)      Origin: Roman	Kati rolls      Origin: India	Kuli-kuli      Origin: Benin
Isicia Marina (Seafood Patties)      Origin: Roman	Katles (Spiced Beef and Potato Cakes)      Origin: Madagascar	Kuli-kuli (Groundnut Cakes)      Origin: Nigeria
Israeli Chicken and Aubergine Shakshuka      Origin: Israel	Kebapçı İskender (İskender Kebap)      Origin: Turkey	Kulikuli (Peanut Balls)      Origin: Nigeria
Israeli Falafel      Origin: Israel	Kelewele (Hot Plantain Chips)      Origin: Ghana	Kuljon (Oysters Fried in Egg Batter)      Origin: Korea
Israeli Pita Bread      Origin: Israel	Kenyan Chapati      Origin: Kenya	Kuzu Pirzola (Turkish-style Lamb Chops)      Origin: Turkey
Isso Vade      Origin: Sri Lanka	Khanum Budu (Egg-coated Meat Patty)      Origin: Armenia	La Socca      Origin: France
Ius Diabotanon in Pisce Frixo (A Herb Sauce for Fried Fish)      Origin: Roman	Khobz Ftir (Algerian Flatbread)      Origin: Algeria
Ius in Caprea (Sauce for Roebuck)      Origin: Roman	Kibbeh      Origin: Lebanon

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