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 1601 recipes in total:

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Jamaican Spiced Plantains      Origin: Jamaica	King of the Plate      Origin: American	Laccha Paratha      Origin: India
Jangri      Origin: India	Kipes or Quipes      Origin: Dominican Republic	Lahooh      Origin: Somalia
Jiaozi (Chinese Dumplings)      Origin: China	Kirsch-Schnitzel (Veal Cutlets With Cherry Sauce)      Origin: Germany	Lahooh      Origin: Yemen
John Dory with Cider, Apples and Cream      Origin: Britain	Kisra (Sudanese Flatbread)      Origin: Sudan-a	Lam Veritab (Fried Breadfruit)      Origin: Haiti
Johnny Cakes      Origin: British Virgin Islands	Kissra      Origin: Sudan-a	Lamb & Water Mint Meatballs      Origin: Britain
Johnny Cakes      Origin: Saint Kitts	Kitta (Eritrean Kitta Flatbread)      Origin: Eritrea	Lamb Biryani      Origin: Britain
Johnny Cakes      Origin: US Virgin Islands	Koeksisters      Origin: South Africa	Lamb Chops with Pepper Sauce      Origin: Britain
Jolly Boys      Origin: England	Koeksisters II      Origin: South Africa	Lamb Cutlets and Spinach      Origin: Britain
Jubnyeh (Sweet Cheese Fritters)      Origin: Somalia	Kokam Aloo (Kokam Potatoes)      Origin: India	Lamb Koftas      Origin: North Africa
Köttbullar med Saltgurka, Gräddsås och Äppelströssel (Meatballs with pickles, cream sauce and apple sprinkles)      Origin: Sweden	Kokoro (Sweet Cornmeal Sticks)      Origin: Ghana	Lamb Noisettes with Bilberries      Origin: Britain
Ka'abur (Beef and Potato Meatballs)      Origin: Tunisia	Koliko (Fried Yam Chips)      Origin: Togo	Lancashire Oatcakes      Origin: England
Kabsa Seasoning      Origin: Saudi Arabia	Kolokithoanthi Tiganiti (Fried Courgette Flowers)      Origin: Greece	Langoustines au Breton Kari (Langoustines with Breton Kari Spices)      Origin: France
Kai Look Koei (Son-in-law Eggs)      Origin: Thailand	Korean Fish Cakes      Origin: Korea	Langoustines bretonnes sautées au beurre salé (Breton langoustines sautéed in salted butter)      Origin: France
Kalamar Tava (Turkish Fried Calamari)      Origin: Turkey	Koroke (Taro Croquettes)      Origin: Palau	Large Fungal Caps a Cotoletta      Origin: Britain
Kannoli tal-Irkotta (Ricotta-filled Cannelloni)      Origin: Malta	Korokke (Tuna and Water Spinach Fritters)      Origin: Palau	Le Chou au Beurre (Buttered Cabbage)      Origin: Mauritius
Kao Lengmian (Grilled Cold Noodles)      Origin: China	Korokoro (Cornmeal Sticks)      Origin: Nigeria	Le Kissar      Origin: Chad
Kapernschnitzel (Veal Cutlets With Capers)      Origin: Germany	Kotleciki Owsiane (Savoury Rolled Oat Croquettes)      Origin: Poland	Le Ouaddaï (Fried Millet Fingers)      Origin: Chad
Karoo Roast Ostrich Steak      Origin: eSwatini	Kotlet Schabowy (Polish Breaded Pork Cutlet)      Origin: Poland	Left-over Game Curry      Origin: India
Kartaeuserkloeße (Carthusian Dumplings)      Origin: Germany	Kotleta de-voliay (Russian Chicken Kiev)      Origin: Russia	Leftover Mash and Tinned Fish Fishcakes      Origin: Britain
Kartoffelpfannkuchen (Potato Pancakes)      Origin: Germany	Koupes (Minced Meat in a Wheat Flour Paste)      Origin: Cyprus	Leftovers Jalfrezi with Gravy      Origin: India
Katchourie      Origin: Trinidad	Kreooli krabi-kotletid (Dominican Creole Crab Cakes)      Origin: Dominica	Leftovers Stir-fry with Green Papaya      Origin: American
Kati rolls      Origin: India	Krill Sweet Potato Cakes      Origin: Fusion	Leksour (Mauritanian-style Pancakes with Sauce)      Origin: Mauritania
Katles (Spiced Beef and Potato Cakes)      Origin: Madagascar	Krokèchi (Prawn Croquettes)      Origin: Aruba	Lemon Pepper Sea Bass      Origin: Fusion
Kebapçı İskender (İskender Kebap)      Origin: Turkey	Kuddelfleck (Tripe)      Origin: Luxembourg	Lentil and Hazelnut Burgers      Origin: Britain
Keftedhakia (Fried Small Meatballs)      Origin: Cyprus	Kuku Sabzi (Persian Herb Frittata)      Origin: Iran	Leporem Isiciatum (Hare Forcemeat)      Origin: Roman
Kelewele (Hot Plantain Chips)      Origin: Ghana	Kulfa ka Saag Besan Cheela (Chickpea Pancakes with Common Purslane)      Origin: India	Lepores (Hare in Sweet Sauce)      Origin: Roman
Kelewele      Origin: Ghana	Kuli-kuli      Origin: Benin	Leqebekoane (Lesothan Steamed Bread)      Origin: Lesotho
Kenyan Chapati      Origin: Kenya	Kuli-kuli (Groundnut Cakes)      Origin: Nigeria	Les beignets de Tréguier (Tréguier Apple Fritters)      Origin: France
Khanum Budu (Egg-coated Meat Patty)      Origin: Armenia	Kulikuli (Peanut Balls)      Origin: Nigeria	Les Cakes (Chadian Biscuits)      Origin: Chad
Khobz Ftir (Algerian Flatbread)      Origin: Algeria	Kuljon (Oysters Fried in Egg Batter)      Origin: Korea	Lesothan Chakalaka      Origin: Lesotho
Kibbeh      Origin: Lebanon	Kuzu Pirzola (Turkish-style Lamb Chops)      Origin: Turkey	Let lardes (Milk and Lard)      Origin: England
Kibbeh      Origin: Syria	Kypriaka Loucanika (Cypriot Smoked Sausages)      Origin: Cyprus	Liberian Aubergine Fritters      Origin: Liberia
Kieler Sprotten in Teig (Battered Kiel Sprats)      Origin: Germany	La Socca      Origin: France
Kima (Chopped Beef and Chilli Fry)      Origin: Senegal	Laap (Beef Salad)      Origin: Laos

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