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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Laap (Beef Salad)      Origin: Laos	Liphaphatha (Lesothan Bakestone Bread)      Origin: Lesotho	Mandazi      Origin: Uganda
Laccha Paratha      Origin: India	Liver Oxyrhynchus      Origin: Roman	Mandazi Fritters      Origin: Malawi
Lahooh      Origin: Somalia	Liver with St George's Mushroom      Origin: British	Mandioca Frita (Cassava Fries)      Origin: Mozambique
Lahooh      Origin: Yemen	Llymrïaid (Sand Eels)      Origin: Welsh	Mandioca Fritata (Fried Cassava)      Origin: Angola
Lam Veritab (Fried Breadfruit)      Origin: Haiti	Lobster Croquets      Origin: British	Mangue Confite (Candied Mango)      Origin: Mali
Lamb & Water Mint Meatballs      Origin: Britain	Locrio (Dominican Cassava Bread)      Origin: Dominican Republic	Månha Titiyas (Coconut Crêpe)      Origin: Guam
Lamb Biryani      Origin: Britain	Lokše (Slovak Potato Pancakes)      Origin: Slovakia	Manx Kipper and Black Pudding Cakes      Origin: Manx
Lamb Chops with Pepper Sauce      Origin: Britain	Lokma (Syrup-drenched Doughnuts)      Origin: Turkey	Manx Queenies with Garlic and Bacon      Origin: Manx
Lamb Cutlets and Spinach      Origin: Britain	Lopo (Fried Summer Squash and Greens)      Origin: Lesotho	Maori Fry Bread      Origin: New Zealand
Lamb Koftas      Origin: North Africa	Lorn Sausage      Origin: Scotland	Maquereaux Braisés (Barbecued Mackerel)      Origin: Cameroon
Lamb Noisettes with Bilberries      Origin: Britain	Luchi (Deep-fried Bengali Flatbread)      Origin: India	Marrow Croustades      Origin: British
Lancashire Oatcakes      Origin: England	Lumpia Wrappers      Origin: Philippines	Marrow Patties      Origin: British
Langoustines au Breton Kari (Langoustines with Breton Kari Spices)      Origin: France	M'hajeb (Filled Pastries)      Origin: Algeria	Masala French Fries      Origin: India
Langoustines bretonnes sautées au beurre salé (Breton langoustines sautéed in salted butter)      Origin: France	Maacher Chop (Indian Fish Croquettes)      Origin: India	Masale      Origin: Somalia
Large Fungal Caps a Cotoletta      Origin: Britain	Maacouda bil Batata (Potato Omelette)      Origin: Tunisia	Maschi      Origin: Sudan
Le Chou au Beurre (Buttered Cabbage)      Origin: Mauritius	Maasa (Sweet Millet Fritters)      Origin: Mali	Matchstick Potatoes      Origin: Britain
Le Kissar      Origin: Chad	Macanese Minchi (Minced Meat Potato Hash)      Origin: Macau	Matzo Brei      Origin: Israel
Left-over Game Curry      Origin: India	Mach Bhaja (Bangladeshi Fish Fry)      Origin: Bangladesh	Matzoh Onion Stuffing      Origin: Jewish
Leftover Mash and Tinned Fish Fishcakes      Origin: Britain	Mackerel Burger with Sweet Potato Chips      Origin: Fusion	Mawa Gujiya      Origin: India
Leftovers Jalfrezi with Gravy      Origin: India	Mackerel with currant sauce and radicchio      Origin: Britain	Mazze de Tamburo (Fried Shaggy Parasols)      Origin: Italy
Leftovers Stir-fry with Green Papaya      Origin: American	Macrell gyda Ffenigl (Mackerel With Fennel)      Origin: Welsh	Mbongo Tjobi      Origin: Cameroon
Leksour (Mauritanian-style Pancakes with Sauce)      Origin: Mauritania	Madungo Bakes      Origin: Saint Vincent	Me'orav Yerushalmi (Jerusalem Mixed Grill)      Origin: Israel
Lemon Pepper Sea Bass      Origin: Fusion	Maelgi Rhost a Saws Bara Lawr (Roast Monkfish and Laverbread Sauce)      Origin: Welsh	Meadow Waxcap Frittata      Origin: British
Lentil and Hazelnut Burgers      Origin: British	Maffi Hakko      Origin: Guinea	Medallones de Congrio Frito (Fried Conger Eel Medallions)      Origin: Easter Island
Leporem Isiciatum (Hare Forcemeat)      Origin: Roman	Makara (Banana Fritters)      Origin: Equatorial Guinea	Mexican-style Mackerel and Rice      Origin: Fusion
Lepores (Hare in Sweet Sauce)      Origin: Roman	Makarara (Orange and Vanillla Comorian Sweet Cake)      Origin: Comoros	Mho Kazun Ywet Kyaw (Stir-fried Water Spinach with Straw Mushrooms)      Origin: Myanmar
Leqebekoane (Lesothan Steamed Bread)      Origin: Lesotho	Makoenya (Lesothan Fat Cakes)      Origin: Lesotho	Miške (Mice)      Origin: Slovenia
Les beignets de Tréguier (Tréguier Apple Fritters)      Origin: France	Mal Pua (Coconut Pancakes)      Origin: India	Microwave Polenta and Sausage      Origin: American
Les Cakes (Chadian Biscuits)      Origin: Chad	Mála spíosrach (Irish Spice Bag)      Origin: Scotland	Migas de Extremadura (Migas with Serrano Ham)      Origin: Spain
Lesothan Chakalaka      Origin: Lesotho	Malasadas      Origin: Portugal	Mikate ya Maji (Zenji Pancakes)      Origin: Tanzania
Let lardes (Milk and Lard)      Origin: England	Malaysian Murtabak (Mamak Omelette Pancake)      Origin: Malaysia	Mikates (Congolese Sweet Doughnuts)      Origin: DR-Congo
Liberian Aubergine Fritters      Origin: Liberia	Malpua with Rabri (Indian Pancakes with Saffron and Rosewater Cream)      Origin: India	Milanesa Uruguaya      Origin: Uruguay
Libyan Camel Meatballs      Origin: Libya	Mandarin Prawns      Origin: Fusion
Linden Leaf Flour Pancakes      Origin: Britain	Mandazi      Origin: East Africa

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